The more I make raw desserts, the more amazed I am at how incredible they are.  Not only are they delicious and so much healthier, but they are so simple to make.  This tart is the perfect dessert for a summer day!  No need to turn on an oven!  In just a few simple steps you can have a creamy and wholesome dessert that tastes great!  I think it is my new favorite way to use the strawberries from my garden!

 

For the Brownies:

• 3/4 c walnuts
• 3/4 c pecans
• 1 3/4 c pitted dates
• 1/2 c cacoa powder
• 3 T maple syrup
• 1/4 t salt
• 1 t vanilla

Place all ingredients in a food processor and process until well combined.

Press into an 8 or 9” pie pan.

Place in fridge.

For the Berry Cream:

• 3/4 c strawberries
• 3/4 c raspberries
• 2/3 c cashews
• 3 T unsweetened coconut flakes
• 5 T maple syrup
• 6 T melted coconut oil
• 2 pinches salt
• 1 t vanilla

Place all ingredients but oil in a blender and blend to combine well.  Add oil and blend just to incorporate.

Pour all but 1/2c of the berry cream over brownie crust.

(The extra 1/2 c will be great in oatmeal or granola or as a dip for fruit.)

Place in freezer for 2 hours.

For the topping:

• 1 cup strawberries, muddled
• 1 cup strawberries, sliced
• few squirts lemon juice
• 1/2 t maple syrup
• 1 T chia seeds

Stir the lemon juice and maple syrup into the muddled berries.

Place muddled berries on top of tart.  Then place the sliced strawberries on top of that.

Sprinkle with chia seeds.

Place in fridge for 45 minutes.

Store in fridge.