Lemon Strawberry Tart
For the crust
- 1 1/4 cup raw walnuts
- 1 1/4 cup raw almonds
- 1 cup oats
- 1/4 tsp sea salt
- 2 1/2 cups pitted dates roughly chopped
- 1 tablespoon melted coconut oil
For the filling
- 1 cup raw cashews soaked in filtered water for at least 4 hours to soften drained and rinsed before using
- ½ cup fresh lemon juice
- ½ cup coconut cream
- ¼ cup maple syrup
- ¼ teaspoon sea salt
- 1 cup fresh strawberries
Lightly grease an 8-inch tart pan with coconut oil.
For the crust, place the walnuts and almonds in the bowl of a food processor, pulse until finely ground.
Add the dates and coconut oil, process until sticky mixture forms. The mixture should easily stick together when you press it with your fingers. If it's not sticky enough and the mixture doesn't hold together, add more dates.
Place a piece of plastic wrap on top of the mixture to prevent sticking and press until evenly flat.
Place in freezer to chill for 10-15 minutes
In a high-speed blender, add all of the filling ingredients. Blend until smooth, scraping down the sides as necessary.
Pour the filling into the prepared crust, place in the freezer for at least 2 hours. 30 minutes prior to serving, transfer to the refrigerator.
Top with sliced strawberries, lemons and mint. Enjoy!