CHOCOLATE STRAWBERRY TART 🍓💚🍓

Hello My Dearest Foodies,

Valentine’s Day is around the corner, so I thought you may need some ideas for scrumptious and healthy desserts. As you can see, I went for what I think is the most popular, romantic delight for this holiday, the chocolate and strawberries, with a raw vegan twist. Raw desserts are my favorite, not only because I am not too good in baking, but mainly because they are good for you and of course super delicious.

I wish you HAPPY VALENTINE’S DAY 🌸💖🌸

CHOCOLATE STRAWBERRY TART
Raw Tart with Cashew Cream Filling
Raw – Vegan – Gluten Free – Refined Sugar Free

INGREDIENTS for 4 portions

CRUST
• Dates 1 cup (pitted soaked for 20 min and rinsed)
• Raw mix nuts 1 cup (Brazilian nuts, almonds, pecans)
• Almond flour ¼ cup
• Sunflower seeds ¼ cup
• Virgin coconut oil ¼ cup (melted above the steam)
• Cacao powder 1tbs
• Himalayan pink salt a pinch
• Pure Rum or Vanilla extract 2tsp
• Tart form 8”X 8” square or 16”X 4”rectangular
• Plastic wrap

PROCESS
• Start blending the dates by pressing the pulse button and full speed at the end.
• Gradually start adding rest of the ingredients by pressing the pulse button, until you get sticky dough.
• Line your tart form with plastic wrap and place the dough in the middle. Make sure the wrap is extending beyond the edge of the tart form at least 1 inch.
• Start pressing down the dough with your fingers gently and gradually, all the way to the edges.
• Try to do it as evenly as possible. If you find it too sickly, you may apply extra coconut oil on your hands.
• Trim around the edges with knife and press gently with your fingers to create a smooth border.
• Place it in freezer for minimum 6 hours.
• When ready, leave it on the kitchen counter for 20 to 30 minutes to loosen up the edges.
• To remove the crust from the form, start carefully pulling the plastic around the edges, until you have it all out.
• Peal the plastic and place the crust on desired tray or plate.
• Place it back into a freezer until you are ready to fill it up with the cream.

CREAM FILLING
• Raw cashews 2 cups (soaked for 6 hours and rinsed )
• Cacao 2tbs
• Maples syrup 1/4 cup (you may add more if needed)
• Water 1 cup
• Himalayan pink salt a pinch
• Pure Rum or Vanilla extract 2tsp
• Spatula.

PROCESS
• Pour the 1 cup of water into a blender with all the ingredients.
• Start by pressing the pulse button few times and after on high for 30 to 60 seconds, until smooth and creamy.
• Pour the mixture into your ready tart, starting from the middle and working gradually towards the edges using spatula.
• When ready, place it back into the refrigerator for couple of hours.
• Take it out from the refrigerator 30 minutes before serving and decorate.

DECORATING
• Strawberries sliced 1 cup
• Mint
• Chocolate syrup (optional)
• Squeeze bottle

CHOCOLATE SYRUP
• Dark unsweetened chocolate ½ cup
• Canned Coconut milk 1 cup
• Maple syrup ¼ cup

Heat up the milk on a stove and add the chocolate and maple syrup. Stir with whisk until smooth. Let it cool for 1o minutes and fill up your squeeze bottle. Make desirable swirls on the cake and arrange strawberry slices on top.

You may also like :
RUSTIC HEARTS
STRAWBERRY SWEETNESS
PRETTY IN PINK

BON APPETIT & THANK YOU FOR VISITING 🌸💖🌸
MORE RECIPES AVAILABLE AT Lena's Vegan Living Blog