Raw Strawberry Tart

Valentine Raw Tart

Valentine’s Day is right around the corner! Have you planned anything special for your family? If not, why not make them this healthy, raw and delicious strawberry tart. 

By Jennifer M.S. Robertson, Ph.D.

This healthy tart is incredibly easy to make and can be enjoyed as a breakfast, snack or dessert. Try it with fresh peaches in place of the strawberries when they are in season.

For the crust

  • 2 cups raw (unsalted, unroasted) nuts (e.g., almonds, cashews, walnuts)
  • Scrapings of ½ vanilla bean or 1 tsp non-alcoholic vanilla extract
  • ¼ tsp of Himalayan or sea salt
  • 1 cup dates, pits removed
  • 2 tbs cold-pressed coconut oil

Place the nuts, vanilla and salt in a food processor fitted with the ‘S’ blade and process until nuts are in small pieces.  While continuing to run the processor, drop in dates one at a time, followed by the coconut oil, and process until evenly mixed. Place mixture into a bowl and set aside.

For the fruit filling

  • 2 cups fresh strawberries
  • 2 tbs raw liquid sweetener (e.g., coconut palm syrup, agave nectar, raw honey)
  • ½ tsp lemon juice

Using either a blender or food processor, blend or process all ingredients until a jam or jelly like consistency is achieved. Set aside.

For the fruit topping

  • 1-2 cups fresh strawberries, sliced

To assemble

Press crust into pie pan (preferably the type with a removable bottom) by the handful with your fingers until evenly covering the bottom of the pan.  Spread filling evenly on top of crust.  Top filling with sliced fruit (arranged in a pattern, if desired) and refrigerate until chilled or overnight.  Will last in refrigerator for approximately 4 days.

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