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]

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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.
 

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Comments

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  1. 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