Strawberry & Basil Tart
Yield: 12 portions
Ingredients:
Tart base:
100g desiccated coconut
100g dates
50g flax seed
1 pinch of salt
Tart filling:
350g cashews (soaked for 8 hours in cold water)
100ml soya milk
200g maple syrup
1 lemon, juiced
140g coconut oil
1 bunch of basil
A few strawberries
Method:
1. Blind the base in a blender and line your tart case, let it set in the fridge for 20 minutes
2. Drain the cashews and leave to dry for 10 minutes
3. Blend the cashews and the rest of the ingredients for the tart filling in a liquidizer and pour into the tart case
4. Leave in the fridge to set overnight
5. Slice your strawberries and place them on top of the tart before serving
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