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Live Strawberry Tarts

by on August 2, 2016

Prep Time: 30 minutes | Difficulty: Easy | Makes: 16



2 cups soaked almonds
2 cups soaked hazelnuts
2 cups pitted dried dates
2 cups soaked raisins
2 cups dried coconut
6 tbs. raw cacao powder
8 tbs. raw cacao bits
2 tsp. vanilla extract
1/2 tsp. Celtic salt


2 cups raw cashews
4 tbs. coconut oil (softened)
1/2 cup coconut milk
1 cup fresh strawberries (cleaned and hulled)
4 tbs. maple syrup
2 tsp. vanilla extract
16 small fresh strawberries (cleaned and hulled)



Place all ingredients in a food processor blender. Start at low speed, then gradually increase until ingredients are refined, then continue on max speed until ingredients are smooth and sticky, and the mix looks like dough.

Press the “dough” into 3.5 x 2.5” tart shells and set them aside to prepare the filling.


Add all ingredients, except the maple syrup to a high-speed blender.

Blend the strawberry mixture on high until completely smooth and creamy. Taste test for sweetness. If necessary, add the maple syrup. Blend it some more and pour the mixture into the tart shells. Fill up the shells without overflowing.

Put the filled tarts in the fridge or freezer to cool and set. Press out of the molds before serving and add a fresh strawberry on top of it.

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