Why, you make a gluten free, paleo strawberry tart of course. This yummy little treat will serve as my dessert tonight. However, I cheated a tad (and had a slice this morning for breakfast!) It’s good. Enough said.
The recipe is pretty simple. This is a raw, grain free dessert – and no baking required. I know, it’s almost too good to be true. But, it is. No need to wake up from your dream state.
You will need: 1 tbsp. lemon juice, 4 cups sliced strawberries, 2 tbsp. natural sugar, 2 tbsp. coconut oil, 7 dried dates, ¼ cup water, 2 tbsp. maple syrup, 1 cup almonds, 1 cup cashews, pinch of sea salt, ¼ cup almond milk, ¼ cup flax seed.
Let’s make the pie crust first. In a food processor dump in the 1 cup of almonds and ¼ cup flax – then pulse (breaking up the almonds). Add in the dates, salt and ¼ cup of water. You will need to pulse for a while to make the gooey crust. You be the judge. You might need more water – or more dates. Use your discretion.
In a pie pan, line the dish with your crust. Wet hands serve as the best to form the ball of dough around the edges – etc. Place your dish into the freezer or refrigerator so it hardens. Another option is baking it for about 10 minutes. This will make the crust flakier and baked tasting. But, again, it’s up to you!
Next let’s make the strawberry glaze. Simply cut up 4 cups of ripe strawberries and place them in a bowl. Sprinkle lemon juice over the strawberries and add natural sugar on top of them. Yum – just mix the fruit up and place it in the fridge for 20 minutes or more.
For the pie creamy topping, dump 1 cup of cashews into the food processor. Pulse the cashews, making them into a coarse mixture. Add in the coconut oil, maple syrup and almond milk – pulse. This will make a creamy texture. Place in the fridge for an hour or so.
After your crust is set, spoon the cashew mixture on top of the hard crust. Next dump your cooled strawberry mixture on top of the creamy topping. You are done – a raw, gluten free strawberry tart. It’s rich and awesome. Enjoy.