Strawberry Tart

This recipe has been inspired from This Book by Colleen Patrick-Goudreau

Makes two tarts

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Ingredients

Crust:

• 1 cup raw pecans

• 2 pitted mejdool dates

• 1 tsp coconut oil, liquid

• 1 tbsp water

Filling:

• 1 1/2 cup strawberries (divided)

• 2 pitted mejdool dates

• 2 tbsp lemon juice

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Instructions

Crust: 

1. Line the base of your molds with baking paper.

2. Place all the ingredients except the coconut oil in a food processor. Blend until coarsely ground. Add the coconut oil and pulse until the mixture begins to stick together. If it doesn’t stick together add a little bit of water.

3. Divide the mixture between the two tarts and press it down going up the sides a little bit.

4. Place it in the freezer.

Filling: 

1. In a food processor or blender combine 1/2 cup of strawberries, dates and lemon juice until smooth. Divide the mixture between the molds.

2. Slice the rest of the strawberries and place them on top of the strawberry pure pressing down into the mixture.

3. Place in fridge for 60 minutes to set.

4. Enjoy!

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