No-Bake Vegan Strawberry Long Tart. No Cashews, No Coconut
 
Prep time
Cook time
Total time
 
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
  1. 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.
  2. Press mixture evenly into the base and sides of a lightly greased long tart (or round tart) and set aside.
  3. For the filling, add all the ingredients into a high-speed blender and blend until smooth.
  4. Transfer mixture to a saucepan and whisk on low heat until it thickens slightly. about 2-3 minutes.
  5. Pour mixture over the base. and even out with a spatula.
  6. Place in the fridge to set for 3-4 hours or longer. The filling should resemble a firm custard.
  7. 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/