Ingredients
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Crust
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120 ml Rice flour
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120 ml Almond flour
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2 tbsp Ground chia seeds
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60 ml Melted Vegan chocolate
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2 tbsp Strawberry jam
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60 ml Cashew milk
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2 tbsp Grape seed oil
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Filling
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360 ml Raw cashew
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60 ml Maple syrup
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120 ml Coconut cream
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80 ml Melted Coconut Oil
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1 tbsp Chia
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2 Vanilla powder
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60 ml Strawberry jam
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2 tbsp Beetroot powder
Directions
Who doesn’t love a tasty surprise?! I wanted to make my wonderful fiancé happy with something special and healthy for Valentine’s Day. After so much effort, I finally managed to serve him love gathered in a strawberry tart, along with the morning coffee. So gentle and light. You don’t feel heavy and you don’t overeat from it. Ah, he was so happy that he filled my heart with joy and love! What a better gift from a heart full of love!😊The tart has a few more steps, but the end result is worth it. The balance of flavors is unique. The chocolate taste complements the strawberry feel, and the cashew cream is uniquely pleasant.
If you do not have maple syrup, replace it with agave or honey. You can easily use a smaller sized form. I have specially prepared the strawberry jam, which you can see at this link.
Let’s immerse ourselves in a love experience!
Steps
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1
Done
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Preparation of the crustAdd the dry ingredients in a large bowl. |
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2
Done
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Melt the vegan chocolate in a water bath. |
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3
Done
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Melt the vegan chocolate in a water bath. Add the wet ingredients to the dry ones and mix well. |
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4
Done
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Grease a heart-shaped drop bottom shape. I use a form measuring 20 x 22 cm. |
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5
Done
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Pour the mixture and shape it with your hands, leaving an edge about 1 cm high on the side. |
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6
Done
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It is very important to pierce the marsh with a stick so that it does not rise when baking. Bake at 180° degrees for 12 minutes. |
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7
Done
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Preparation of the fillingMelt the coconut oil in a water bath. |
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8
Done
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The cashews must be soaked in water for at least 4 hours before the recipe. |
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9
Done
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Remember that the coconut cream must have sat in the refrigerator at least one night and opened from the bottom of the can. In a blender, pour the cashews, coconut cream, maple syrup and 60 ml of coconut oil. Leave the remaining coconut oil in the water bath so that it does not harden. Blend until smooth. |
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10
Done
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Divide the mixture into two separate parts into two bowls. |
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11
Done
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In one of the mixtures add chia seeds and vanilla, and mix well. |
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12
Done
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Pour the vanilla mixture over the cooled pan and smooth the mixture. Wrap the form in foil and store it in the freezer for 1 hour. It is important that the cream tightens. |
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13
Done
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Add the strawberry jam, the remaining coconut oil, and the red beet powder to the remaining cream. Stir well. |
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14
Done
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Once the vanilla topping is firm, pour the strawberry topping on top. Smooth as much as you can, wrap it in foil again, and store it in the refrigerator overnight. |
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15
Done
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Decorate with fresh fruit and chia seeds and serve with love to loved ones! |
