Happy Valentine’s Day lovers! My gift to you!

I enjoyed making this Raw Strawberry Tart with Cashew Cream immensely, its no secret I have a sweet tooth! With a layer of delicious cashew cream on the bottom and filled with a strawberry gel made from Irish Moss and berries and topped with delectable fresh strawberries and chocolate sauce.

Irish Moss is a sea vegetable loaded with minerals, is anti-inflammatory and is a softer, raw vegan version of gelatine. Enjoy with love!

Serving size: Serves 8 – 12

Base Ingredients:

• 1C raw cashews
• 1C medjool dates, pitted
• 1/2C almond meal
• 1C shredded coconut
• 4T coconut oil, melted

Method for base:

In a food processor combine all ingredients and process until breadcrumb like but holds together. Press base into a 9″ springform round cake pan. Push base halfway up the sides to create a lip to hold all the filling ingredients. Place in fridge while you make the cashew cream and berry gel.

Cashew Cream Ingredients:

• 1/2C cashews, soaked 20 minutes, drained
• 1/4C lemon juice
• 1t vanilla essence or 10 drops Medicine Flower Vanilla Extract
• 10 drops Medicine Flower Lemon Extract
• pinch mineral salt
• 1/2C raw agave or coconut nectar
• 2T coconut oil
• 2T water – or more if needed
• 2T Irish Moss paste – make by soaking 2T dried Irish Moss in water until soft (approx 2 – 4 hours) then drain and blend with just enough water to make a paste. Store in fridge for up to three weeks. You can buy Irish Moss here. If you don’t want to use Irish Moss you can use Agar Agar instead, note Agar Agar will set a lot firmer and is not a raw product.

Method for cashew cream:

Place all ingredients in a high powered blender and blend until smooth. Pour over base. Place in fridge while you make the berry gel.

Berry Gel Ingredients:

• 1T coconut oil
• 3/4C Irish Moss paste (see above for processing Irish Moss)
• 1t vanilla essence or 10 drops Medicine Flower Vanilla Extract
• 10 drops Medicine Flower Strawberry Extract
• pinch mineral salt
• 3/4C strawberries, hulled
• 1 – 2 punnets of hulled strawberries for topping
• 4T raw agave or coconut nectar
• pinch mineral salt

Method for Berry Gel:

Place all ingredients except the punnet of strawberries for topping in a high powered blender and blend until smooth. Pour over base. Dot hulled strawberries from punnet in berry gel mix facing up and keep working your way around until you can’t get anymore strawberries in there! Place in fridge to set overnight. To serve, decorate with chocolate sauce, and serve with extra sauce and berries on the side!

PS> Super quick chocolate sauce recipe: Combine equal parts melted coconut oil, cacao powder, pinch mineral salt, 1t vanilla essence or extract with coconut nectar or raw agave. Whisk. Pour into squeezy bottle and decorate top of tart. This will set like chocolate crackling :)

Enjoy lovers!

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With love from The Raw Food Kitchen