- 2 cups (300g) strawberries
- 1 1/2 cup (160g) raw cashews
- 1 cup (250g) canned coconut cream
- 1/2 cup (200mL) any light-coloured sweetener, such as rice malt syrup or maple syrup
- 1/2 cup (100g) cacao butter, melted (or coconut oil but the tart will have a more prominent coconut taste)
- 1/4 cup (35g) Being Co. pink pitaya powder
- 1 cup (160g) sunflower seeds
- 1 cup (100g) desiccated coconut
- 1/3 cup (135mL) any light-coloured sweetener, such as rice malt syrup or maple syrup
- 1/4 cup (25g) cocoa or raw cacao powder
- 2 tsp (20mL) light-tasting vegetable oil, such as sunflower or rapeseed
Preheat oven to 160C.
Place strawberries in a small pot over high heat. Roughly mash berries with the back of a fork until some of the liquid comes out. Boil for 5 minutes then reduce to medium heat. Remove from heat when the strawberries have almost completely broken down and there is only around 1 cup (220g) of strawberries.
For the crust, add the coconut and sunflower seeds to a food processor. Process for 1 minute or until everything forms fine crumbs. Add the rest of the ingredients and process until combined
Line the bottom of a rectangular tart tin (I used one that was 13x36cm). Firmly press the chocolate mixture against the bottom and sides of tin. Bake for 15 minutes in the oven. Set aside to cool.
For the filling, add the strawberry puree and rest of the ingredients in a high powered blender. Blend until as smooth as possible.
When the tart crust has cooled to the touch, pour the strawberry mixture into the tart tin. Set aside in the fridge for at least 4 hours or until set.
Credit @rainbownourishments @sambeasley