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Strawberry tart

Strawberry tart

Recipes

This tart is literally all about summer. Sunshine and strawberries and cream. It tastes like that in cake form and is a light and refreshing dessert perfectly suited for alfresco dining or something to serve with summery cocktails 🍸

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Base

1/2 cup cashews
1/2 cup almonds
1/2 cup dates (soaked for an hour in hot water and pitted)
1/2 cup desiccated coconut 🌴
2 tablespoons coconut flour
2 tablespoons cacao powder
2 tablespoons coconut oil (melted)
1 tablespoon maple syrup
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons activated buckwheat
Filling

1 cup cashews (soaked for atleast 4 hours or overnight)
1 cup frozen / fresh strawberries
1/2 teaspoon beetroot powder (this is only for color)
1/2 cup coconut mylk
2 tablespoons coconut oil
4 tablespoons maple syrup
1 teaspoon vanilla extract
Juice of one lemon
1/8 teaspoon cardamom
Pinch of salt
To make the base

Process all your ingredients EXCEPT the buckwheat in a food processor until it forms into a sticky dough. Add in your buckwheat and pulse for 10 seconds until well incorporated. Press into your tart tin and freeze while your prepare your filling.

To make the filling
Blend your filling ingredients in a high speed blender EXCEPT the coconut oil until creamy. Stream your coconut oil through whilst the blender is still on. Pour your filling over the frozen base. Decorate with fresh strawberries and then return to freezer for atleast 4 hours or overnight. Allow to defrost for half an hour before slicing and serving. Will keep in freezer for up to a month (If it lasts that long!)

Oh you guys! 😍 we are 40k! πŸ™ŒπŸΌ thank you for being here and sharing my food in pictures, leaving such wonderful comments every day, and motivating me to keep creating! I love you and appreciate all of you so much πŸ’– and to celebrate we must have CAKE! Here's some strawberry cardamom raw cake just for you πŸ’‹ 1/2 cup cashews 1/2 cup almonds 1/2 cup dates (soaked for an hour in hot water and pitted) 1/2 cup desiccated coconut 🌴 2 tablespoons coconut flour 2 tablespoons cacao powder 2 tablespoons coconut oil (melted) 1 tablespoon maple syrup 1 teaspoon vanilla extract Pinch of salt 2 tablespoons activated buckwheat Filling 1 cup cashews (soaked for atleast 4 hours or overnight) 1 cup frozen / fresh strawberries 1/2 teaspoon beetroot powder (this is only for color) 1/2 cup coconut mylk 2 tablespoons coconut oil 4 tablespoons maple syrup 1 teaspoon vanilla extract Juice of one lemon 1/8 teaspoon cardamom Pinch of salt To make the base Process all your ingredients EXCEPT the buckwheat in a food processor until it forms into a sticky dough. Add in your buckwheat and pulse for 10 seconds until well incorporated. Press into your tart tin and freeze while your prepare your filling. To make the filling Blend your filling ingredients in a high speed blender EXCEPT the coconut oil until creamy. Stream your coconut oil through whilst the blender is still on. Pour your filling over the frozen base. Decorate with fresh strawberries and then return to freezer for atleast 4 hours or overnight. Allow to defrost for half an hour before slicing and serving. Will keep in freezer for up to a month πŸ’– #rawcake #cake #dessert #dessertforbreakfast #treat #strawberries #pink #beautiful #beautifulfood #vegan #veganfood #govegan #plantbased #plantpower #healthychoices #healthyfoodshare #picoftheday #glutenfree #dairyfree #weganizm #crueltyfree #letscookvegan #feedfeed #fitness #eatcleantraindirty #lovefood #thefitfabfoodie

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About the author

Meera Vadgama info@thefitfabfoodie.com

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