This tart has a strawberry layer and a chocolate layer, and is perfect for summer. The recipe here is just vegan, but can be easily made raw vegan.
Equipment:
Food processor (one that can hold at least 7 cups works well, but a smaller one would also work)
Some sort of dish to serve it in
Ingredients:
Crust:
- 1/2 raw almonds
- 3 pitted dates
Chocolate layer:
- 2/3 cup raw cashews
- 1 tablespoon cocoa powder
- 1 tablespoon maple syrup, or 2 pitted dates for a raw version
Strawberry layer:
- 1 cup frozen strawberries
Instructions:
- Line the serving dish with parchment paper, or spray with cooking spray (both work well- I usually use cooking spray, though)
- Add the almonds and dates to your processor, and process until it sticks together
- Put the crust mixture into your serving dish, and store in the freezer while you make the next layer
- Add the ingredients for the chocolate layer, and process until it sticks together
- Put the chocolate layer on top of the crust, and put it back in the freezer
- Add the frozen strawberries and process until it forms a sorbet (you may need to add a tiny bit of water)
- Add to the dish and place back in the freezer
- Leave in freezer for another hour, then move and store in the fridge