Three Ingredient No Bake Strawberry ‘Tart’
This recipe is incredibly versatile. My other friends who make versions of this add pulverized dates to the crust or soak the almonds first to really abide by the tenants of raw foodism.
- 3 cups Raw Almonds (not roasted or flavored)
- 1/3 cup plus 2 1/2 tablespoons Agave Syrup
- 2-3 cups fresh Strawberries (it’s great with raspberries too)
In a food processor pulse almonds to a crumb size. Do not over pulse to create a flour.
nce the almonds have a small, grainy texture, begin to drizzle agave into pulsing food processor. The almonds will begin to ball inidcating the crust is ready.
Remove the almond crust and place it into a 10 inch tart pan with removable bottom. Press crust into the bottom and sides of the pan. Note: The crust will be thick and slightly sticky. Place in the freezer while preparing the strawberries (next step).
Wash and hull strawberries. Place them on the crust hulled side down, beginning in the center, piecing them together to fill the tart. When ready to eat the tart, gently press the tart bottom up to release the sides keeping the tart intact. If making much earlier than serving, it can be refridgerated and allowed to come to room temperature before cutting.
Calories: 348kcal | Carbohydrates: 21g | Protein: 11g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 433mg | Fiber: 7g | Sugar: 10g | Vitamin C: 21.2mg | Calcium: 147mg | Iron: 2.1mg