A quick & light dessert with a simple ingredient list. Pecans pair beautifully with sweet, tart fruit. If you don’t have access to fresh strawberries, use whatever you have in season.
2 c. raw pecans
5 dried medjool dates
3 T. organic virgin coconut oil
½ t. sea salt
2 lbs. fresh strawberries, sliced
1 lemon, juiced
1 t. raw honey (optional)
Make the crust: soak the pecans for 15 minutes in filtered water. Drain the water and place pecans, dates, coconut oil, and sea salt in the bowl of a large food processor. Process until a wet paste forms. Press a thin layer into a 14 x 4.5” (shown above) or a 9” round tart pan. Refrigerate for 30 minutes before filling.
Make the filling: whisk the lemon juice and honey together until honey is dissolved. Add strawberries and toss to coat. Set aside for 15 minutes to let the strawberries macerate.
Fill the chilled pecan crust with the macerated strawberries and serve immediately. Top with Whipped Coconut Cream Topping. Tart can be stored covered and refrigerated but is best enjoyed fresh.
Whipped Coconut Cream Topping
2/3 c. organic coconut cream
Remove coconut cream from a refrigerated can of full-fat coconut milk (unless you’ve purchased 100% coconut cream, see Appendix). Scoop into the bowl of a stand mixer. Place the bowl into the freezer for 5 minutes. Remove and place on stand mixer with whisk attachment. Whisk on high speed until coconut cream stiffens (about 60 seconds) and holds stiff peaks when scooped. Serve immediately.