STRAWBERRY ROSE TART
This tart is raw, vegan, gluten free, packed full of protein, electrolytes and antioxidants. It is one of my favourite summer tarts to make as it is so versatile to switch up flavours. You can often find me enjoying a slice for breakfast!
Roses are on the edible flower list and are delicious. My favourite rose is the wild rose that blooms in June. You can find edible flowers in the woods, your garden or you now have the opportunity to buy them in local grocery stores. I purchased these gorgeous flowers that came from Sweet Gatherings Farm.
You can find local strawberries at farmers markets, your local grocer or a near by pick-your-own farm
Up until about 5 years ago, Ontario had solely relied on the summer months to grow these heart shaped juicy berries. Greenhouse Strawberries are now being grown in Southern Ontario near the shores of Lake Erie with over 50 acres of greenhouses.
This relatively new innovation to Canada allows strawberries to be freshly available all year round. Little handling and local transportation helps to reduce the carbon footprint. The berries are picked and put straight into the carton and immediately transported to your grocer. The consumer is the second person to touch the berries.
The Dutch tested tabletop method allows for an easier and faster harvest without all the backbreaking work.
The berries are of better quality because they grow in circulating air rather than close to the ground where they can be infected by soil-borne diseases. This also reduces the need to use a lot of pesticides. Growing under cover, the berries can’t be damaged by wind or splashed by rain.
These fresh berries are nutrient rich and full of antioxidants, manganese, vitamin c, potassium and fibre.
Look for Ontario grown berries in the winter and spring months in your local grocer.
INGREDIENTS
Crust
1 1/2 cup almonds
1 cup coconut flakes
1/2 cup pitted dates (chopped)
1 teaspoons pure vanilla extract
1/8 teaspoon salt
1 inch piece of ginger (grated)
zest from 1 lemon (grated)
1 tbsp coconut oil
Strawberry Cream Filling
1 cup raw cashews (soaked for 4-8 hours)
1 cup fresh coconut meat or canned coconut (full fat)
1 cup Strawberries
¼ cup honey
1/2 cup coconut butter
1 tsp vanilla extract
2 tsp rose water
Juice and zest from 1 lemon
1/8 tsp Himalayan sea salt
METHOD:
Line the bottom and the sides of a spring form pan with parchment paper
In a food processor, add the almond flour, coconut flakes, dates,
ginger, lemon, vanilla, melted coconut oil and salt and pulse until the dough comes together
Press the dough into a 8x8 spring form pan
Making sure all the sides are even. Set aside in the fridge to harden
In a high-speed blender or vitamix, blend
the berries, cashews, lemon, honey, coconut butter, coconut cream, strawberries and salt until smooth
Add water if needed to thin out slightly in order to puree
Pour over the crust and place in the freezer for 4-6 hours or overnight
Pull out and unlock the spring form pan and place onto your cake plate
Leave out on the counter for about 1 to 2 hours before serving
Top with fresh strawberries, roses and mint