Another easy little treat to whip up combing fresh fruit and herbs for delicious flavour. Just blend and set!

The Base

  • 140g shredded coconut
  • 7 pitted dates
  • 70g almond meal
  • Pinch of salt
  • 2 tbs of melted coconut oil – or enough until base sticks

Blend all base ingredients together and pat down in lined cake tin. Set in the fridge for 15 minutes.

Tart Filling

  • 115g of soaked cashews
  • 45ml of almond milk
  • 75ml of rice or maple syrup
  • the juice of 1 lemon
  • 65ml of coconut oil melted
  • 8 fresh basil leave

Blitz all ingredients together in the blender until smooth. Pour the filling into the base and  spread evenly. Set in the fridge for around an hour. Top with fresh strawberries and basil leaves. Strawberry Sauce: Delicious to your tart. 1 cup of strawbs, 1/2 cup water, 1/2 cup maple or rice syrup. Bring to the boil on medium heat in sauce pan then allow to simmer for 5 minutes. Yum!!