Ingredients
For the crust:
- 1 Cup Medjool Dates
- 1 Cup Raw Cashews
- ½ tsp Vanilla Bean Powder
- ½ tsp Sea Salt
For the filling:
- 1 ½ Cups Raw Cashews
- 2 Cups Fresh Strawberries
- ¼ Cup Coconut Cream
- ½ Cup Coconut Butter
- ½ Cup Pure Maple Syrup
- 1 Bottle of Sol-ti ENERGY+™ SuperShot®
- Fresh Berries of choice to decorate with
Instructions
1. Prepare the Crust:
- In a food processor, combine the medjool dates, raw cashews, vanilla bean powder, and sea salt.
- Process until the mixture becomes sticky and holds together when pressed. If the mixture is too dry, add a few more dates.
- Press the crust mixture evenly into the bottom of a tart pan with a removable bottom, ensuring it is firm and even.
- Place the tart crust in the refrigerator to set while you prepare the filling.
2. Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine the soaked cashews, fresh strawberries, coconut cream, coconut butter, pure maple syrup, and the ENERGY+™ SuperShot®.
- Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well incorporated.
3. Assemble the Tart:
- Remove the tart crust from the refrigerator.
- Pour the filling into the prepared crust and spread it out evenly with a spatula.
- Decorate the top of the tart with fresh berries of your choice.
4. Chill the Tart:
- Place the assembled tart in the freezer for at least 4 hours or until
the filling is set and firm. For best results, let it chill overnight.
5. Serve:
- Once the tart is set, remove it from the tart pan and allow it to rest at room temperature for about 10 minutes.
- Slice and serve chilled. Enjoy your refreshing and nutritious raw vegan berry tart!
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