Vegan Strawberry Tart.

Strawberry season is officially open in our area. It was a little late this year, that’s why we didn’t wait too long to go picking strawberries on the local farm.

I have great memories from my childhood, picking strawberries every summer with my grandma and eating them fresh and juicy with sour cream and sugar.

I guess that’s why strawberries are my favorite kind of berries, and I still love picking them. Also I am trying to build some lovely memories for my daughter too, teach her where the food originally comes from and just enjoy the fun with her on the summer day.

Last weekend was day when we decided to travel to the local farm for picking the strawberries.



I was wondering if something changed from the last year, because she got older. Actually, nothing changed: mommy picks, Sophia eats.



The strawberries are huge and juicy this year, so Sophia ate at least 1 pound there while I picked around 12 pounds.





Because we have a lot of strawberries to eat, until they get bad, I experimented with some desserts for the last couple of days, using these juicy berries and making my family healthy, delicious treats.

One of the recipes I am sharing today is completely vegan, gluten free and easy to make.

Make sure you have all the ingredients before you decide to make it.

Vegan Strawberry Tart.




Coconut flour, 44g

Brown Rice flour, 100g

Coconut sugar, 50g

Almond flour, 50g

Coconut oil, 6 tbsp

Water, ice cold, 4 tbsp

Salt, a pinch

Vanilla,to taste

Preheat the oven at 360F.

Mix all the dry ingredients together. Melt the coconut oil, then mix it in the flour mix. Slowly add the icy water, hand mixing and compacting the mixture as you go along. Line the inside of your  tart mould with the mixture, taking care to press it hard. Bake for 15-20 minutes. Take the tart bases out and let them cool on a plate.

Coconut Cream:

1 can coconut milk

1 cup strawberries

3/4 cup cashews

3 tbs maple syrup

vanilla extract

In a high speed blender, blend the cashews and the milk, adding the vanilla, strawberries and maple syrup. The consistency should be smooth and creamy.

Spoon the cream into the tart base and decorate with the strawberries. Put it in the refrigerator for at least 1 hour.



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