Recipe 23 – Chocolate and strawberry tart

-sugar free, grain free, gluten free, dairy free, soy free, egg free, vegan, raw-Ingredients:
Pastry:
2 cups almond meal
1 tsp vanilla extract
2 tbs honey raw
¼ cup filtered water
1 tsp chia
3 tbs melted coconut butter
1 tbs coconut flour
Filling:
2-4 tsp raw honey (taste it for sweetness)
5 tbs melted coconut butter
1.5 cups coconut water (thai coconut)
1 cup coconut meat (thai coconut)
1 cup cashew presoaked for 20 minutes or more
1 vanilla bean scrapped
5 Medijol dates deseeded
4 tbh melted cacao butter
6-7 tbs raw cacao

Method:
Combine all the pastry ingredients in a food processor and process until it resembles a ball of pastry. Then take the tart trays and spray them generously with coconut oil. Divide the pastry into 4-6 balls and start building the pastry shape in the form. Place the tart forms with pastry in the freezer for 10-20 minutes.
In the meantime add all the ingredients into a blender and blend them well. Make sure that the coconut oil and cacao butter go in last and you ad them in small amounts at a time. It should look like a cream when it’s done. Place the filling in the freezer as well for 10-15 minutes.
To assembly just pour or scoop the filling into the tart forms (with the pastry in them) and decorate with fresh or frozen cut strawberries.
Place them in the fridge for another 2-4 hours until well set. Then enjoy!

chocolate and strawbery tart
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