Strawberry Coconut Shortcake Tart has two things that make it a favorite dessert to fix. It is a no bake dessert and it is yummy
It is funny to me now that when I first started fixing raw food meals that my thoughts were only about vegetables. Looking at the desserts in the Raw, Quick & Delicious cookbook opened my vegan world to a whole new level!
Strawberries Are Seasonal
This recipe for strawberry coconut shortcake tart is a wonderful treat in the spring and summer here in Florida. Strawberries are seasonal and as a result fresh strawberries are not always available. I think I will cheat and try this recipe with some frozen strawberries. I am leaning heavily for this dessert for my Thanksgiving feast.
There is nothing to not like about this dessert. My husband loves almonds and his face always brightens when I tell him I am fixing this for dessert. I happen to be a cashew fan and those are easily substituted for almonds for a different taste that is equally pleasing.
Preparing the strawberry coconut shortcake tart is fast and you serve it immediately which is another plus factor in my book. I always double the recipe and make extras and those easily stay fresh when covered and placed in the refrigerator up to three days. I found some quality but inexpensive quiche tart pans on eBay paying only about one dollar a piece.
Strawberry Coconut Shortcake Tart is a nice dessert with a smooth taste that is a nice after dinner treat.
Strawberry Coconut Shortcake Tart
This luscious dessert is a creamy mixture of rich coconut butter, juicy strawberries, aromatic vanilla and sweet agave nectar. Perfect for serving at special parties.
Servings 2 servings
Two 4-inch 10 cm quiche moulds, lined with plastic wrap
1 cup 250 mL chopped hulled strawberries, divided
1/2 cup 125 mL coconut butter (see Tips, below)
6 tbsp 90 mL raw agave nectar, divided
3 tbsp 45 mL filtered water
1 tsp 5 mL raw vanilla extract
1 cup 250 mL whole raw almonds (see Tips)
In a blender, combine 3/4 cup (175 mL) strawberries, coconut butter, 1/4 cup (60 mL) agave nectar, water and vanilla. Blend at high speed until smooth, stopping machine to scrape down sides of jar as necessary (see Tips, below).
In a food processor fitted with the metal blade, process almonds until flour-like in consistency. With the motor running, drizzle in remaining agave nectar. Pulse to combine.
Divide mixture in half and press into prepared quiche moulds. Top with strawberry-coconut purée, dividing equally. Top with remaining strawberries, dividing equally. Serve immediately or cover and refrigerate for up to 3 days.
Tips: You may need to add a bit more water in Step 1, depending on the texture of the coconut butter. If the mixture is too thick, add 1 tbsp (15 mL) water at a time as needed. Coconut butter is a blend of coconut oil and coconut flesh. You can usually find it in natural food stores next to the coconut oil. Try substituting an equal quantity of cashews for the almonds. Makes 2 servings
Excerpted from Raw, Quick & Delicious! by Douglas McNish © 2013 Robert Rose Inc. Reprinted with publisher permission.
Here is another favorite recipe of mine from this cookbook.