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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 365.3
  • Total Fat: 29.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.1 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.0 g

View full nutritional breakdown of raw tart calories by ingredient
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raw tart

Submitted by: MRSG918

Introduction

dehydrator dehydrator
Number of Servings: 16

Ingredients

    STRAWBERRY TART

    CRUST
    2 1/4 cups almonds
    2 tablespoons organic maple syrup
    1 tablespoon coconut oil (heated until just melted)
    1 tablespoon date paste (I buy pitted dates and chop finely with a knife until it's paste like)
    pinch of sea salt

    FILLING
    3 cups cashews, soaked 1-2 hours
    1/2 cup fresh lemon juice
    1/2 cup agave
    2/3 cup Fresh or frozen (and thawed) strawberries and room tempertature
    3/4 cup coconut oil, melted
    1/2 cup water
    1 teaspoon pure vanilla extract
    1/2 teaspoon nutritional yeast
    1/2 teaspoon sea salt
    1/2 vanilla bean, scraped

    1/2 cup sliced fresh strawberries

    TOPPING
    1 cup additional Fresh strawberries
    Sprig of fresh mint for garnish

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Directions

CRUST:
place almonds in food processor and pulse into small crumbs. mix almond crumbs with remaining ingredients together will by hand (messy, messy). grease a tart pan with coconut oil and press mix in to desired thickness. bake at 350 for 10-12 minutes. Allow to cool completely.

FILLING:
Blend all ingredients accept 1/2 cup sliced berries in a blender until very smooth. poor 1/2 of mixture into tart pan and add the 1/2 cup of fresh sliced strawberries. Poor remaining mixture overtop and chill in freezer for 1-2 hours or refrigerate overnight. To serve, remove pie tart from pan, and if frozen allow to thaw slightly for 20-30 minutes. top with fresh straw berries and garnish with mint.

Serving Size: 18

Number of Servings: 16

Recipe submitted by SparkPeople user MRSG918.






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