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strawberries & cream tart (gluten and dairy free, autoimmune paleo)


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Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 1


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Step 1

Preheat over to 325.

Step 2

Before you start, your dates need to be completely softened. You can do this either by soaking them overnight or steaming them over boiling water for about 7 minutes.

Step 3

For the crust: In a high-speed blender or food processor, cream your shredded coconut. To do this, process the coconut until it has formed a thick, oily paste.

Step 4

Once your coconut is creamed, add 1 cup of softened dates. Process until you had a dark, thick, dough. It will appear oily, and slightly crumbly. Your crust mixture will become more cohesive once you begin pressing the mixture into your pan.

Step 5

Press your mixture down evenly into an 8" spring-form pan. Bake for 20-25 minutes, or until the edges begin to turn brown. Once your crust is done, set it aside and allow it to cool while you prepare the filling.

Step 6

For the cream filling: Blend coconut milk (you can make your own), dates, gelatin, arrowroot flour, and coconut oil. Blend until well combined. Pour this mixture into your springform pan, on top of your crust.

Step 7

For strawberry swirl: Blend strawberries (you may use either fresh, or frozen strawberries that have been steamed and completely thawed), coconut oil, gelatin, and coconut milk. Blend completely.

Step 8

Allow 5-7 minutes before pouring into cream mixture. This allows the cream to "set" so that you get the swirly design on top.

Step 9

Slowly pour the strawberry mixture into the cream. I poured mine in a sporadic design and used a butter knife to create a design.

Step 10

Refrigerate, and allow to set for at least 2 hours before cutting.

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