Raw strawberry tartaletes

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Irresistible sweetness of strawberries, freshness of lime and of course, chocolate! Beautiful colours and a creamy texture, this phenomenal raw combination is a pure seduction for the senses

What you need:

  • 20 fresh pitted dates
  • 220g roasted almonds
  • 4 table spoons of firm coconut oil
  • 2 table spoons of cacao powder
  • 220g cashews soaked in water for 3h minimum or best overnight; if you don’t have the time just boil them for 10min, drain and wash under cold water
  • fresh juice of 1 lime or 1 lemon
  • 1 teaspoon of agave syrup
  • 200g defrosted strawberries

How to make it:

Chocolate base:

12 fresh pitted dates, 220g almonds, 2 table spoons of coconut oil and 2 spoons of cocoa powder blend well in a food processor. Spread the dough in the mini molds or one larger one, about 2cm thick or 1/3 of the mold depending on its size and put in freezer. Best use the silicone molds as a guarantee the tarts won’t stick and will be easy to remove, but any other will do.

White mid layer:

220g well drained cashews, 2 table spoons of coconut oil, lime or lemon juice and a teaspoon of agave syrup – blend all in the food processor until thick and creamy. You can use any other sweetener you like just don’t put too much to create a fresh contrast to the top strawberry layer that is very sweet. Add over the chocolate base and put back in the freezer.

Strawberry top layer:

Pop in the strawberries and remaining dates in the processor, blend it well and add on top of the tarts. And that is all! If served immediately, take out the tarts from the molds before adding this last layer. These can also be deep frozen, all it takes is 10 to 15 minutes to defrost at a room temperature.