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Strawberry Mascarpone Cheese tart (Raw, vegan, gluten-free & refined sugar-free)

Ingredients

Crust

  • 1 1/4 cups gluten-free roll oats
  • 1 cup sliced almonds
  • 2 tbsp pure maple syrup
  • 2 tbsp cocoa butter, melted
  • 1 tsp pure vanilla bean extract
  • 15 dates, pitted

Mascarpone filling

  • 1 1/2 cups macadamia nuts, soaked for at least 4 hours or overnight
  • 1 can full fat coconut milk refrigerated overnight
  • 1/4 cup pure maple syrup
  • 2 tbsp cocoa butter, melted
  • 1 tsp pure vanilla bean extract
  • 2 tsp fresh lemon juice
  • pinch of sea salt

Toppings

  • 1 1/2 cups strawberry and red currant

Instructions

  1. Grease a 8-inch tart tin with a removable bottom with coconut oil. In a food processor combine oats, sliced almonds until coarsely ground. Add dates, maple syrup and cocoa butter, vanilla, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.

  2. In a food processor, add the coconut cream, ,macadamia nuts melted cocoa butter, vanilla, maple syrup, lemon and salt. Process until silky smooth. Pour the filling into the crust. Place tart in the freezer to set, about 2 hours. Garnish the top with fresh strawberries, red currant. Slice and serve.