Raw Strawberry Tart by Anna Marshall from FoodMarshall

dairy-free dessert vegan cheesecake vegetarian

Images and recipe by Anna Marshall from FoodMarshall
 *Serving one Tart


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


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

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