Don’t let the term “raw vegan” scare you! Raw vegan essentially means that there is no baking or cooking involved in this recipe AKA simple & easy to make.
One of my favorite qualities of this dish is that it tastes better the longer it sits in the fridge. After the 3rd day, the strawberry & pistachio flavor were much more dominant than the coconut taste.
I made this Strawberry & Pistachio Cream Tart for my mom’s birthday & she loved it! Within 24 hours over half of the tart was gone! (Unfortunately, I wasn’t able to take good pictures before my family devoured it).
To spruce up the physical appearance of the tart, I made leaf designs using melted chocolate (it was my first time doing it hence the amateur designs) 😁
Raw Vegan Strawberry & Pistachio Cream Tart
Crust
1 cup pistachios
1 cup unsweetened coconut shreds
1 cup pitted dates
Strawberry Cream
1 cup raw cashews
2 tbsp coconut oil
1/4 cup maple syrup
1 1/2 cup frozen strawberries, thawed
Chocolate chips (optional)
Directions
1. Blend all the crust ingredients together until a crumbly dough forms. Press the crust into a 9 inch pie pan. Place in the freezer.
2. Clean out the blender & blend the cashews until a fine powder forms. Place the rest of the strawberry cream ingredients in the blender & blend until a creamy mixture forms. Spread the strawberry cream on top of the crust & put back in the freezer.
3. If you want, you can make a design on top of the cream tart using melted dark chocolate chips. I made leaf designs all over the tart!
4. Let the tart set in the freezer for 8 hours. When you’re ready to serve the tart, let it sit outside at room temperature for 10 minutes & then use a sharp knife to cut generous slices for your friends and family! The tart stays well in the freezer for around 7-10 days. Enjoy!
If you make this Strawberry & Pistachio Cream Tart make sure you take a picture and tag #medhacooks on Instagram! I love seeing your #medhacooks recreations! They truly put a smile on my face!! 😊
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