Raw Vegan Easter Tart

RAW VEGAN EASTER TART

vegan, paleo, raw, gluten-free

When I first was dabbling in raw foods years ago, I used lots of different sweeteners; agave (when we thought it was good for us), coconut crystals, honey, lots of dates and bananas… Though I still love using some of these (sans agave) I really have enjoyed playing with some low glycemic sweetener such as stevia and xylitol. This cheesecake is raw, vegan, paleo, gluten-free and stevia sweetened. We’ll be enjoying this tomorrow for a little Easter treat.

The recipe is simple, all you need is food processor and a good blender! The flavor is light and fruity. You can add different berries for a change up of the recipe. I like using blackberries for a darker version.

Easter Sunday Vegan Tart
Author: 
Recipe type: Desert
Cuisine: raw, vegan, gluten free
Prep time: 
Total time: 
Serves: 16 slices
 
Ingredients
  • 2 cups pecans
  • 1 cup almonds
  • 3 dates, pitted
  • ½ teaspoons salt
  • ¼ cup tocos (see note)
  • 2 tablespoons coconut oil
  • FILLING
  • 1 cup cashews, soacked
  • ½ cup coconut oil
  • ½ cup water
  • ½ cup tocos (see note)
  • ½ -1 teaspoon pink salt
  • 1 teaspoon vanilla bean
  • 2 droppers vanilla stevia
  • ⅓ cup lemon juice
  • 1 teaspoon apple cider vinegar
  • 8 strawberries, fresh or frozen blended in
  • 10 strawberries, fresh for topping
Instructions
  1. CRUST
  2. In a food processor, combine all crust ingredients and pulse until a nice cookie dough consistency forms. Then take dough and press into your tart pan. Make sure it's even. You should have exactly the right amount.
  3. FILLING
  4. In your vitamin, combine cashew, coconut oil, water, tacos, salt, vanilla, stevia, lemon,apple cider vinegar, strawberries and blend until very very creamy!
  5. TOPPING
  6. for topping, just slice strawberries and place in circles around the pan.
Notes
I use Sun Potion Tocos as a nice healthy fat and thickener in raw deserts. It's great for you skin and gently detoxing the body.
Nutrition Information
Serving size: good for you

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