Vegan, Sugar & Glutenfree Strawberry Tart

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The belly is getting bigger and with it the sugar, carbs, ice creams gravings galore as well. For weeks I have been eyeing the traditional Danish strawberry tart. Yes, it is as good as it looks! For weeks I have been trying to exhaust my mind to try to come up with an alternative to the vanilla silky soft cream that holds tart bottom together with the topped strawberries. And I actually found a solution.

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I’m quite proud. Feel like a small scientist, who just invented something that will make people happy. Of course this is not proper vanilla cream, but the texture comes damn close to the real thing, and it has a proper taste of vanilla accompanied by a solid taste of banana. That is actually quite a good combo. And of course all vegan and without any refined sugar in it. Please do give it a try and report to me what you think!

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First, you make the cream and for this you need:
1 cup of glutenfree oats, mince these in a food processor or blender
1 cup of almond milk
1 large banana
6 dates
vanilla seeds from 1 pod
1 heaping tablespoon of chia seeds
Another 1/2 cup of almond milk for when you are cooking the minced oats.

As mentioned, first, you make the cream, as this will need time to chill.
Transfer the minced gluten-free oats to a pot. Make sure to blend the almond milk with the banana, dates and the vanilla seeds. Before igniting the pot on the stove, pour the blended almond milk into the pot and mix thoroughly with the minced oats. Allow to simmer while you continuously stir in the pot for 5 minutes. When the mixture get’s all sticky and have the same texture as porridge, slowly pour another 1/2 cup of plain almond milk into the pot and allow to simmer for another 5 minutes. When the additional milk have absorbed into the porridge, pour 1 heaping tablespoon of chia seeds into the pot and remove from the stove. Stir very thoroughly and put aside to chill – preferably in the fridge.

Then you make the crust. For this you will need:
1 cup of almonds
10 large dates
1 tablespoon of coconut nectar syrup or a syrup of your choosing
A pinch of salt
2 tablespoons of raw cocoa powder

In a food processor, small dicer or blender blitz together all the ingredients into a thick clingy dough. It’s okay if it’s a bit crumbly, just as long as you can squeeze it together and it will hold together.

Once the cream is chilled, blend it carefully together, so it’s texture and look becomes more consistent, and the oats dissolves into the mass. After blending the mixture, chill it completely in the fridge for a couple of hours before using the cream.

Place the dough for the crust into a cake tin, no more than 22 cm in diameter, otherwise the crust will get too thin. Press down on the dough to make sure it sticks together firmly. Hold the cake tin with the dough in the freezer up until an hour before you need to use it.

Once the cream has fully chilled and you are ready to use it, take out out the crust from the freezer. The cream should be very sticky, as sticky as thick cold porridge. Start the prepping of the cake by preparing the fruits you want. I used strawberries and cherries. Once the fruit is ready to use take out the crust from the tin and transfer to the plate on where you want to serve the cake. Pour the cream over, not all of it, just as much as you need. You will have leftover cream you can use for other things. Finalise the cake by decorating with the fruit in a pattern. Then, give this a taste…!

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