I've seen so many recipes for raw tarts and cheesecakes, that I just had to try create one of my own. This one is made with hazelnuts and lime and has a strong lime flavour. This tart is best made on the day you want to eat it, and any uneaten portions should be frozen for later, because whilst the filling sets, it's not as set as cream cheese style filling and it soaks into the base.
Strawberry and Lime Tart with Chocolate Sauce
Preparation Time: 10 minutes
Cooking Time: Sets in fridge in 3 hours
Makes: 6 mini tarts
Ingredients For the base 1/2 cup hazelnuts
1/2 cup walnuts
2 tablespoons shredded coconut
1 cup of medjool dates
1 tablespoon of raw cacao
2 tablespoons of coconut oil
1/2 teaspoon of vanilla
Pinch of salt
For the filling 1 cup of hazelnuts soaked in boiling water for 2 minutes
1/2 cup of coconut cream
Juice and zest of one lime
2 tablespoons or maple syrup
1 teaspoon or vanilla
1 tub of strawberries
For the chocolate sauce
2 tablespoons of raw cacao
4 Tablepsoons of rice malt syrup
2 Tablespoons of water
Method To make the base
Blend the nuts into a flour place in a bowl and set aside.
Blend dates with a dash of water. A stick blender is good for this.
Combine the nut flour, dates and remaining base ingredients and mix well.
Line a muffin tray with 6 paddy cake papers and press some of the base mixture into each paddy paper, making sure to press some up the sides.
Press some of the base mixture into the paddy papers and press up the sides too
Set in fridge for half an hour and make your filling while you wait.
To make the filling
Blend soaked nuts with coconut cream, lime juice and zest, maple syrup and vanilla until smooth and creamy.
Fill bases and set in fridge for 3 hours.
Bases have been filled. Place in the fridge for 3 hours
Wash and dry strawberries and cut into havles.
Place half a strawberry on top of each tart.
For the sauce
Simply add all ingredients to a small saucepan when you are ready to serve the tarts. Stir on low heat until all melted, well combined, and slightly warmed.
Using a pastry brush, brush a line of sauce across the plate horizontally and one vertically for decoration.
Place a tart onto the middle of the place and drizzle some sauce over the top.
Place a wedge of lime on the side for a garnish, and serve immediately.