When I first started to create this tart, I had no intention of adding in the quinoa layer. That idea sprung into my head once I had the crust all ready to go. But then
that is how most of my creations go… I know it would sound more sophisticated if I were to say that I spent days or weeks writing up just one recipe but that just isn’t the case for me. I tend to build them as I go. Allowing my pantry or fridge to speak to me when I gaze upon its inventory.
Anyway, back to the quinoa layer… the most import bit of advice that I can give when using this ingredient is to rinse the heck out of it. Even if the bag that it came in states that is has been rinsed, rinse it again. Don’t skip this step no matter if you are going to sprout it or cook it, rinse it! If you don’t you will inherit another flavor profile that won’t be all that welcomed.
I have to say that I really enjoyed all the different textures in this dessert. The top strawberry layer was creamy and smooth. The quinoa layer had a lightness to it and of course then there is the crust which was crunchy, yet chewy. It’s sort of like a little party takes place in your mouth.
Another important fact that shouldn’t be ignored when making this tart is that you need a high-speed blender to create the creamy strawberry layer. Cashews are a little godsend when it comes to creating smooth creamy textures in the raw food world but in the end, it’s the blender that brings on the magic! You won’t be able to achieve a grit-free filling in a food processor either. I have a Vitamix and Blendtec, which both work beautifully. If you are looking for some funny entertainment, check out these YouTube videos called, “Will it Blend“. I don’t recommend that you mimic anything that they do or test out your own experiments. Just watch and giggle.
I found that this tart froze very well, just hold off on adding the fruit for decoration until you are ready to serve. Enjoy and let me know if you give this dessert a try.
Line the bottom of the tart pan with plastic wrap. This will make it easier to remove from the base. Set aside.
Place the almonds in the food processor, fitted with the “S” blade. Pulse to break them down into small pieces. I already had soaked and dehydrated almonds on hand so I used those. You can just soak them and skip dehydrating if you want.
Add the coconut and salt, pulse together.
Add the dates and process till the batter sticks together when pinched.
Losely place the batter around the base of the pan. Start by pressing the batter up along the edges first. See photo below.
Then evenly and firmly press the batter onto the base. Set aside.
Spread 1 1/4 cups of the coconut quinoa on to the bottom of the tart pan. Set aside.
In a high-speed blender combine the ingredients in the following order (this will helps the blade move more freely); almond milk, lemon juice, maple syrup, and strawberries. Blend till the strawberries are pureed.
Drain and rinse the cashews before adding to the blender. Add the cashews and salt. Blend until the mixture is creamy smooth. Depending on your blender, this can take 1-5 minutes.
While the blender is running and you have a vortex, drizzle in the coconut oil. Once mixed add the lecithin and blend just until incorporated.
Pour the batter into the tart pan. You may have extra, depending on the pan size. Pour into other molds or cups for small desserts.
Tap the pan on the counter to work any air bubble up and out of the batter.
Place in the freezer for 4+ hours or until frozen.
When ready to present, decorate the top, cut into slices and enjoy! For nice clean cuts, wipe the blade in between each cut.
Store leftovers in the fridge up to 3 days or in the freezer for a month.
Place the strawberries, maple syrup and chia seeds in the blender and blend till creamy.
Pour into a squeeze bottle and allow it to sit for 15+ minutes. The chia will cause it to start to thicken.
Drizzle over your dessert.
Will keep for 3 days in the fridge.
Coconut quinoa: yields 4 cups (you will have extra)
Cook ~ Rinse quinoa till water runs clear. Combine water and quinoa in a medium-sized saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered 5 minutes.
Sprout ~ to make 4 cups finished product, put 2 2/3 cup of quinoa in a jar. Add 2-3 times as much cool (60-70 degree) water. Mix quinoa up to assure even water contact for all. Soak for 20-30 minutes. Then drain off the soak water, rinse well and drain. Place a mesh lid on the jar and set anywhere out of direct sunlight and at room temperature (70° is optimal). Rinse and drain again every 8-12 hours until tails are formed. Now it is ready to use.
After cooking or sprouting, stir together half of the coconut milk, shredded coconut, stevia, and salt. The mixture should be thick. Add more coconut milk as needed, just make sure it doesn’t get soupy.
This recipe will make more than what is needed for this recipe. Store the extra in the fridge for up to 4 days.
Sorry about the color temperatures of the photos. It was a cloudy day and you can tell when the sun peeked out from under
the clouds and cast different light through the windows. I need a photo shooting studio so my pictures can be consistent.
Be sure to press the crust dough in evenly, so one piece doesn’t have a crust thin or thick.
Spread the coconut quinoa nice and even.
I couldn’t escape my shadow while pouring and trying to take a picture at the same time. :)
Don’t forget to tap the tart on the counter top to bring air bubbles out and up.
You can see a real difference in color between these two photos. The top one was while it was soft and wet.
The bottom one was after it froze. Quite the difference.
I wanted to show you the beautiful layers.
I asked Bob to take one taste test. Which led to 2, 3, 4. lol