My, my, my, it is a delight making pretty food. But lets be honest, it can look beautiful and taste awful – and that is absolutely the most cruel trickery of all. Thankfully – that is not the case here. I actually got the comment from my husband that “its beautiful, and tastes even better than it looks.” Along with, “this tastes like a no compromise dessert. Its clear this is just how this dessert was created to be – it is so good.” I knew his praises were genuine, because another quarter of the tart disappeared that evening, which always warms my heart and blesses my soul. Food rarely lats until the next day in our home – which is a lot of work for me – but so worth all the daily efforts!
Lets get real. I am no vegan, but raw, vegan desserts are my best friend in the summer time! Anything I can do to not turn my oven on and heat up my house is a home run. This particular dessert is not 100% vegan. We do utilize some beef gelatin to hold the filling together in replacement of pounds of sugar. But that may be replaced with chia seeds to satisfy those who avoid animal products. Its a very simple dessert to make, with a lot of repetitive ingredients – but where this doesn’t cost you in brains, it will cost you in time. There are three separate steps – thankfully, all may be done in the blender with just a quick rinse in between. Let the equipment do the work. 😉
Before you get to gettin, you’ll want to measure out your fruit. I used frozen, and let them thaw out on the counter for a couple hours before beginning. Head down to the filling section for amounts.
Lets begin with the base – this will need time to chill before adding the filling.
What you will need is:
- 1 cup coconut flour
- 1/2 cup coconut oil
- 4 pitted dates
- 1 tsp cinnamon
- 2 tsp vanilla
- 1 tsp salt
- In a blender or food processor add all the ingredients in said order. Blend until combined.
- Press evenly into a Tart/Quiche pan.
- Place in the refrigerator to set an hour or two before you prepare the filling.
Lets handle the filling:
- 4 cups frozen rhubarb
- 3 cups frozen strawberries
- 2-4 TBSP raw honey to your preference
- 1 TBSP baobab (optional but an incredible investment in your health!)
- 1/2 tsp salt
- 30 grams beef gelatin (sub 1/2 cup Chia seeds for Vegan option)
- In a blender or food processor add your thawed rhubarb. Blend until pureed. Add the rest of your ingredients in their order and pulse until just combined. You’ll want a few chunks of those juicy strawberries shining through.
- Pour your mixture into the cooled base. And set again in the refrigerator while you prepare the crumble.
- If using chia seeds, you will need to allow more time for the filling to set before serving. I recommend 6 hours or overnight.
Drum roll please……. this crumble deserves one.
- 1/2 cup cashew nuts ( can use tiger nuts or additional coconut shreds to keep AIP)
- 1/2 cup coconut shreds
- 1/4 cup coconut flour
- 3 TBSP coconut oil
- 1 TBSP lemon
- pinch of salt
- In your blender or food processor, add all of the ingredients and blend until chopped and beginning to form a crumble. Do not over mix! You may find yourself with some extra crumble, but nobody ever complained about spooning some of that deliciousness over oatmeal. At least nobody in my home!
- Spoon the crumble over your tart and replace in the refrigerator for safe keeping. *out of sight, out of mind – at least until the hubby comes home. Then its fair game.
Because of the amount of coconut oil in the base to give you a solid structure, you’ll want to remove the tart from the fridge about 15 minutes before serving – just to allow for things to soften up a bit.
Now please go enjoy yourself, and a piece of summer. (nobody said how big, this is a judgement free zone)