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by Ella Woodward

 

When I first gave up dairy I thought I’d never be able to eat a creamy-tart style dessert, however, I’ve since discovered that a combination of tofu and cashew nuts perfectly replicates that soft, melt-in-your-mouth texture. Combined with strawberries and a little raw agave syrup they work wonders in this pie to create an unbelievable dessert. The sweet and creamy base melts against the ever so slightly crunchy almond infused crust and is enhanced by the beautiful layers of fresh strawberries decorating the top. Even better, this dessert is totally guilt free. It’s so healthy! No gluten, no dairy, no sugar, just nutritional deliciousness! It is amazing. Almost hard to believe something so healthy is so scrumptious. Trust me, everyone will love this no matter what their dietary preferences normally are!

For the base:

– 2 cups of ground almonds

– 1 cup of pecans

– 2 tablespoons of coconut oil

– 1 cup of dates

For the middle:

– ½ a cup of cashew nuts

– 1 cup of tofu

– 1 ½ cups of strawberries

– 3 tablespoons of agave syrup

– 1 tablespoon of coconut oil

For the topping:

– 1 cup of strawberries

Method:
Start by making the base. Place the pecans and ground almonds into a food processor and blend into a fine nut flour, this should just take a minute or so. Then add the coconut oil and dates and blend again, after 3-4 minutes a sticky dough should form. Remove the dough from the processor and mould it into a greased pie dish. Then bake at 180C for 20-25 minutes, until the top begins to brown. I like to use ceramic baking beads to ensure the pie kept it’s intended shape, but these aren’t vital. Once it is cooked remove the crust and set it aside to cool.

While the pie bakes rinse the processor. Then place the strawberries (with the green top removed), tofu, cashews, agave and coconut oil in for about 5 minutes to allow a thick, creamy middle to form.

When the pie crust has cooled remove it from its baking container, then pour in the strawberry cream. Next, place the tart in the fridge for an hour to allow it to properly set. Once it is ready to serve slice the top of the final cup of strawberries to give them a flat base on which to stand, then place them in circles on the top.

Slice, serve and enjoy!

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