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The Guest Blog: A Raw Strawberry Tart For All You Lovers Out There

When I saw strawberries and leftover tofu in my fridge, I knew I wanted to come home after my classes and make these tarts. My husband helped me make them, and after they set in the fridge, we devoured one while watching team figure skating at the Winter Olympics...and people say romance is dead! Over the holidays, when visiting family in Tennessee, My Aunt Candace let me in on a little baking secret of hers: almond extract! She told me she pretty much adds it to everything she bakes, and it makes her treats exponentially tastier. I've been pouring a splash into my morning oatmeal and dabbing a little behind my ears before I leave the house...that's a lie, but I did add it to the crust of these delicious and healthy tarts, and it adds a yummy amaretto flavor that is perfect with the strawberries! For the Filling: 1 c chopped strawberries 1 c of cubed extra firm tofu 1 Tbsp. + 1 Tsp. agave small pinch salt

For the Crust:

1/2 c raw almonds

5 pitted dates

2 Tbsp. shredded, unsweetened coconut

1 Tbsp. cacao nibs

1 Tbsp. cocoa powder

1/2 Tsp. vanilla extract

1/2 Tsp. almond extract

1/4 Tsp. salt

Wrap your block of tofu in a couple paper towels and place a can of beans or something fairly heavy on top to drain the liquid from the tofu. Let the tofu sit like this for a few minutes. Once liquid has drained, cut the tofu into cubes. Blend together tofu, strawberries, agave, and salt. Cover and set in fridge.

To prepare the crust, pulse the almonds in a food processor until you have a course sand consistency. Add dates, coconut, cacao nibs, cocoa powder, vanilla and almond extract, and salt and pulse until everything is well incorporated.

If you have small tart shells, you're amazing, and you should use them. If you're ill equipped like me, you can mold the sticky crust into little bird's nests. Fill the shells or nests with the strawberry filling and chill for a couple of hours. If you are able to let it sit in the fridge over night; it's even tastier and more flavorful. This recipe makes four small tarts, perfect for individual servings, or you can make two larger tarts great for sharing, which is more romantical.

To read more of Jessica's work, click here.

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