Raw Strawberry Tart by Anna Marshall from FoodMarshall

INGREDIENTS

For Base:

• 1 cup raw walnuts
• 1 cup medjool dates
• 1 cup coconut shreds
• 1 tbsp coconut oil
• Pinch sea salt

For Custard Cream Filling:

• 2 cups raw cashews
• 1 cup coconut milk, made in your NutraMilk
• 1/2 cup maple syrup or raw honey
• 1/4 cup coconut oil, melted
• 1/4 cup cacao butter, melted
• Juice 1 lemon + zest
• 1 tsp vanilla extract

For Strawberry Sauce:

• 1-pint strawberries, hulled and halved
• 1/3 cup water
• 1/4 cup raw honey or maple syrup or 2-3 medjool dates
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

*Garnish with a pint of fresh strawberries, de-stemmed and sliced into thin pieces

INSTRUCTIONS

For the base:

• Press Mix and process all ingredients in your NutraMilk until crumbly ball forms (about 30 seconds). Press the dough in the bottom of a lined 9" pie pan.
• Coconut milk made in your NutraMilk

For the filling:

• Press Butter and blend all ingredients for 2 minutes until very smooth. Pour the cheesecake filling onto the base and place it in the freezer to set (for at least 4 hours).

For the strawberry sauce:

• Place all of the ingredients in a saucepan and simmer on low for 15 minutes. Use a fork or immersion blender to crush the berries and blend the sauce slightly. Pour into a bowl and chill in the refrigerator until you are ready to serve the cheesecake.
• Once the cheesecake is set and chilled, arrange the sliced strawberries on top of the cheesecake in a spiral pattern, or however you desire.
• Serve with a drizzle of strawberry sauce on top! Enjoy!

See recipe here: https://www.instagram.com/p/CIGLxiEJqyh/?utm_source=ig_web_copy_link