Raw Strawberry Tart with Whipped Coconut Cream
Fill the tart with a single fruit or a combination of whatever is fresh and best on the day.
10 large fresh dates, pitted and roughly chopped
¼ cup toasted sesame seeds
3 tablespoons nut butter (I used almond)
3 tablespoons coconut oil, melted
½ teaspoon ground ginger
¼ teaspoon sea salt ½ cup puffed quinoa
To assemble 2 punnets strawberries, sliced
Whipped Coconut Cream, recipe below
chopped pistachios
Lightly grease a 15cm x 35cm loose-based tart tin. Fully line with a double layer of plastic wrap.
Put the dates, sesame seeds, nut butter, coconut oil, ginger and the salt in a food processor and blend until smooth. Add the quinoa and process until well combined. You want to be able to squeeze the mix between your fingers and have it stick together quite easily.
Break off pieces and press into the base and up the sides of the tart tin, then use the back of a teaspoon to smooth evenly. Chill or freeze until firm.
To assemble: Using the plastic wrap, lift the tart shell from the tin, remove the wrap and place on a platter. Arrange the strawberries in the tart, then dollop over small spoonfuls of Whipped Coconut Cream, serving the rest separately. Garnish with chopped pistachios. Serves 8