Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

N/A

Raw Strawberry Angel Food Tart [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

I made this when Memorial Day was approaching and I felt like a lighter and healthier version of an angel food cake. And then I suddenly remembered the coconut flour in my pantry. This is where the tart was born, though it's more cakey than anything. Whatever. It's delicious and it doesn't really matter what it's called.

Raw Strawberry Angel Food Tart [Vegan, Gluten-Free]

Serves

2

Ingredients

Crust:

  • 1 cup dates, soaked, pitted, and peeled
  • 3/4 cup coconut flour
  • 2 tsp vanilla (extract works, or 2 vanilla beans for all raw)
  • 1/4 tsp sea salt
  • 1 tbsp coconut oil
  • 3/4 cup water

Berries:

  • strawberries, sliced
  • blueberries
  • 2-3 tbsp coconut nectar

Coconut Cream:

  • 2 coconuts, meat scraped out
  • 1/2 cup coconut butter
  • 1/4 cup maple syrup (non raw)
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt

 

Preparation

Crust:

  1. Place the dates, along with some of the soak water, in a food processor and give it a whirl until there is a paste. You may need to scrape down the sides every few seconds. Add everything, save the flour, and process until incorporated. Then add the flour and process until everything is combined into a dough. Dump the contents out and press down into your base. I used 6 tart tins.

Berries:

  1. Toss the sliced strawberries and blueberries in the coconut nectar and set aside. When you are ready to serve you can spoon them onto the crust.

Coconut Cream:

  1. Scrape the meat out with the back of your spoon and rinse under water, being careful to remove any pieces of coconut husk left on the meat. Combine with remaining ingredient in a high speed blender, and maybe a few tablespoons of the water from the coconut. Blend on high until a cream consistency is achieved. Chill in the fridge until you are ready to serve.

 

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

I am the girl in the Real Raw Kitchen. I'm mostly silly, extremely ambitious, and a Scorpio, which means I'm incredibly passionate about everything. I discovered this lifestyle and immediately fell in love — even became obsessed — and just went into it, full throttle. That's the Scorpio side of me, I guess. The reason I stuck with it is because I started to feel significantly better. Now I hope to connect others to this experience.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Banana Bread Energy Bar [Vegan, Raw]

Banana Bread Energy Bar [Vegan, Raw]

Mushroom Butter Masala [Vegan]

Mushroom Butter Masala

Whole Wheat Oat Bread [Vegan]

Whole Wheat Oat Bread

Chocolate Quinoa Porridge [Vegan, Gluten-Free]

Chocolate Quinoa Porridge

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Raw Strawberry Angel Food Tart [Vegan, Gluten-Free]”

Click to add comment
mntryjoseph
5 Days ago

This recipe is not "raw", because the recipe calls for either Coconut Blossom Nectar Syrup or Maple Syrup. Neither of these syrups are a "raw" foods!

Here is why...

For a food to be considered "raw", some experts state it can not be heated up past 104°F - 120°F. Coconut Blossom Nectar Syrup is produced by slowly heating this sap between 105°F - 250°F (or more depending on the company), for a period of time between 1.5 - 3 hours to thicken it into syrup. This process also causes the sap to deepen in color. Maple Syrup is boiled at around 219°F when it is being processed!

💥 Coconut Sugar, A Natural Sweetener from the Coconut Palm
http://www.superfoods-for-superhealth.com/coconut-sugar.html


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX