Strawberry vegan and GF tart

For an 8 inch tart pan~

Crust:

  • 2 cups of almond flour
  • 1/4 cup of coconut oil
  • 2 tbs maple syrup

Preheat oven to 350F.  Mix all the above ingredients in a bowl.  Grease your tart pan and transfer dough to it.  Use a cup to flatten the dough in the pan and poke a few holes in your crust’s bottom with a fork. Bake for 350F for about 13 minutes.

Filling:

  • 1 cup of chopped strawberries
  • 1 cup of cashews (soaked and drained – soak overnight or for at least 4 hours in warm water).
  • 1 can of coconut cream that has been chilled *just the top part; not the bottom liquid
  • 1 tbs vanilla extract
  • I didn’t add extra sweetener but you can add a tbs of honey or maple syrup if needed.

Mix all ingredients in a food processor until very smooth (about 3 minutes).  Pour over the tart crust (make sure it has been cooled first).  Store in the freezer to set.  Before eating, thaw for at least thirty minutes as it will get very hard in the freezer.