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Friday Foodie: Elisha Yarrington is the creator of The Conscious Creations. Elisha shared her tips for healthy living and her gorgeous Superfood Raw Strawberry Chocolate Tart recipe.

Superfood Raw Strawberry Chocolate Tart w/ ginger spiced crust

  • Author: Elisha Yarrington

Scale

Ingredients

BASE:

  • 1 1/2 cup walnuts nuts
  • 1/2c cashews
  • 1/2c macadamias (*all up you want 2  cups of nuts so choose whatever you like)
  • 1 tablespoon almond nut butter
  • 1 cup coconut flakes
  • ½ cup dates, pitted
  • 5 tablespoons cacao powder
  • 1 tablespoon coconut oil
  • 2 teaspoons ginger powder
  • 1 teaspoon cardamon powder (optional)
  • 1 teaspoon mesquite (optional)
  • 1tsp vanilla powder
  • 2 pinches coarse sea salt

FILLING:

  • 1 cup cashews, soaked in water for 28 hours
  • ¼ cup nut milk
  • 16 fresh strawberries or 1 1/2 punnets (organic!) or defrost frozen organic berries
  • ¼ cup + 2 tablespoons 100% pure maple syrup
  • ¼ cup + 3 tablespoons cacao powder
  • ¼ cup + 5 tablespoons cacao butter
  • 1 tablespoon almond nut butter
  • 2 tablespoons coconut oil
  • 2 teaspoons ginger powder (boost the metabolism & anti-inflammatory)
  • 1 teaspoon maca powder (balances the hormones and is adaptogenic)
  • 2 teaspoon mesquite powder (high in minerals & stabilizes blood sugar levels)
  • 1 teaspoon vanilla extract
  • 2 pinches coarse sea salt

Instructions

BASE:

  1. Place only 1/2 cup of walnuts in food processor and pulse. You are after a coarse ground nut not fine. We are going to add this in later for texture. Remove from food processor and leave in a bowl.
  2.  Add the rest of the nuts into the food processor and blend till they become a fine meal.
  3. Add coconut flakes and blend till fine.
  4. Add cacao, ginger, cardamon, mesquite, salt and coconut oil, blend to combine.
  5. Add dates last one by one as motor runs, blend till well combined.
  6. Now add in the walnuts you pulsed in the beginning. Knead through the mix with your hands.
  7. Line a tart tin with baking paper, then transfer base mixture and press into tin. Use your fingers to press the mixture right into the grooves, and press out evenly. This process can take me sometime as I like to get an even surface base and strong thick side.  Set in freezer.

FILLING:

  1. Drain the soaked cashews and add them to a blender with the nut milk, maple syrup and strawberries. Blend till smooth. High-speed blender recommended.
  2. Add all other ingredients and blend till combined. Be sure the coconut oil and cacao butter is mixed thoroughly through the batter. This may require you to stop the blender, use a big spoon and hand mix it in, the resume blending (repeat if necessary).
  3. Pour mixture over the base and set in the freezer.
  4. Decorate with edible flowers and fresh strawberries to serve, keep in the fridge or freezer.