Raw Strawberry Tartlets

Raw Strawberry Tartlets

This is a variation on our Raw Summer Berry Cheesecake that was SOOOOO GOOD we thought we would do it again… only adding some different ingredients to make it tastier and a little more interesting (and smaller!).  One for the sweet tooth and can be eaten on a raw food diet too.  Try it, it’s amazing!

It was a beautiful sunny day so I put on my shorts, went in the garden, felt super-summery, and then decided to surprise Lee with a beautiful treat for when he got home from work.  The strawberries were farm-fresh, juicy, and looked oh so irresistible in the fridge, and the result was a delightful delicate mix of this rich nutty sticky base with it’s thick creamy sweet fruity topping. Such sunny decadence!!!

I just love raw food preparation and cooking. It’s quick, there is very little mess or washing up, and I really feel like I am learning so much about how to combine the ingredients and flavours. It’s so incredible how tasty these blends of foods can be and how versatile these ingredients are – the topping in this recipe is unbelievable!  Tahini never tasted so good.

Raw Strawberry Tartlets

The Bits

 

Base

200g dates, 200g soaked almonds, large handful sultanas, large handful cashew nuts, a shake of cinnamon, a shake of ground (or chopped) ginger

The delicious creamy topping

1 large banana, juice of one lemon, 2 tablespoons of tahini, 8 dates
with chopped strawberries for the topping

Do It

So here’s how it’s done!

Base – Blend the ingredients for the base in a food processor. Make little balls with the mixture and squash flat to make little round mini-bases. This took the longest out of everything because the mixture gets so sticky. Make as many bases as you want, any size or shape you want! Worth persevering with your sticky fingers for the end result :)

Topping – Blend everything together and smooth the lovely thick mixture on to your bases. Throw on some chopped strawberries, or any other fruit you may have that looks beautiful; and serve straight away.

You can keep the base and topping separate in the fridge and they will keep well for a few days.  Only add the fruit just before serving for the freshest taste imaginable!

Serve

We like it all left out of the fridge, at room temperature.  Served in the garden and eaten with teaspoons (to prolong the happiness).  Normally with a nice cup of Rooi-al (Rooibos tea with almond milk) or Rooi-soy (with soya milk).  The perfect little summer treat.

We Love It!

This is so simple.  The most delicious dessert and minimal effort…leaving more time for eating!!!

 

Foodie Fact

Strawberries are actually native to Europe, and technically a ‘creeper’.  Nothing evokes summertime in Britain more than the coming of the strawberry.  Strawberries are very high in vitamin C, our anti-oxidant friend and vitamin B. They also contain plenty of vitamin B and E and have good levels of mineral content.  They are also full of phyto-nutrients that are brilliant for the body, they fight diseases and other nasty things.  Oh, and they are low in calories.

Enjoy!! xxx

Jane x

Categories: Desserts, Raw Food, Recipes, Summer, Vegan | Tags: , , , , , , , , , | 12 Comments

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12 thoughts on “Raw Strawberry Tartlets

  1. Another amazing combination. You really know what goes well. I am gonna make those. Thank you so much. Sending blessings and love to you both!

  2. Hip hip hooray my Beach House Friends…the picture is just beautiful. Thanks for sharing your enthusiasm and gifts with us all. PS can I swing over for tarts if I bring the Rooibos? LOL

  3. Oh my WOW, I want to eat these and only these for the next week! Absolutely gorgeous.

  4. Strawberries are, without a doubt, my favorite food in the universe.

  5. Pingback: Kale, Carrot and Apple Juice | the beach house kitchen

  6. Pingback: Thai Mango and Coconut Forbidden Purple Rice with Basil (Vegan) | the beach house kitchen

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