No-Bake Vegan Strawberry Long Tart. No Cashews, No Coconut
Prep time
Cook time
Total time
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Serves: 12
Ingredients
BASE:
2½ cups walnuts
½ cup shelled pistachios
½ cup hemp seeds
2 cups pitted dates
1 TBSP water (if needed)
FILLING:
about 10 strawberries, hulled
2 packets organic silken tofu (300g packet size)
4 TBSP maple syrup
juice 1 lemon
2 tsp vanilla extract
1 tsp agar agar powder
TOPPINGS:
sliced strawberries and raspberries or toppings of choice
Method
For the base: break down the walnuts, pistachios and hemp seeds into a food processor until they form a coarse crumb. Add in the dates and process again until sticky. Add water 1 TBSP at a time if the mixture is too dry.
Press mixture evenly into the base and sides of a lightly greased long tart (or round tart) and set aside.
For the filling, add all the ingredients into a high-speed blender and blend until smooth.
Transfer mixture to a saucepan and whisk on low heat until it thickens slightly. about 2-3 minutes.
Pour mixture over the base. and even out with a spatula.
Place in the fridge to set for 3-4 hours or longer. The filling should resemble a firm custard.
Once firm, decorate with sliced strawberries and serve.
Recipe by Talida Voinea at https://talidavoinea.au/no-bake-vegan-strawberry-long-tart-no-cashews-no-coconut/