Vegan Strawberry Cream Tart With Figs And Pistachios
This tart is no-bake, vegan friendly, gluten-free, refined sugar-free and so easy to make.
5 – 6
5 – 6
soaked all night
juice from half a lemon
TO MAKE THE CRUST
In the bowl of a food processor, process the dates until finely ground.
Add rolled oats and coconut shredded. Pulse until the mixture clumps together.
Use moistened fingers to press the crust into the sides, then the bottom, of 7 – 8 inches tart pan with a loose bottom. Set aside.
TO MAKE THE FILLING
In the bowl of the blender, combine the cashews, melted coconut oil, strawberries, coconut cream, lemon juice, xylitol and vanilla extract.
Blend until very smooth, starting on low and gradually increasing to high, about 3 or 4 minutes in a high-speed blender and longer if needed. The filling should be fairly thick.
Pour the filling into the chilled crust and spread into an even layer.
Then let chill until firm enough to slice.
Decorate with fresh strawberries, figs and chopped pistachios.