- Serves: 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each serving
- 320 cal
- 4 g fat (0 g sat)
- 0 mg chol
- 160 mg sodium
- 36 g carb
- 6 g fiber
- 8 g protein
Ingredients
For the nut crust
- 2 1/4 cups almond or hazelnut meal
- 9 fresh dates, pitted
- 2 tablespoons coconut oil
- 1/2 teaspoon almond extract
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
For the filling
- 4 cups fresh or frozen strawberries, cut into bite-size pieces
- 2 cups chopped rhubarb
- 1/2 cup maple syrup or agave syrup
- Juice from 1 lemon
- 4 1/2 tablespoons agar agar
- 1 1/2 tablespoons fresh thyme, plus a few sprigs for garnishing
- Pinch of sea salt
Directions
For the crust
Put all ingredients into a food processor; process until well combined. Press evenly into a greased standard tart dish; make sure to push it up onto the sides. Chill the crust for 20 to 30 minutes before adding the filling.
For the filling
Put all ingredients into a medium saucepan and bring to a simmer, while stirring, to combine. Simmer for 8 to 10 minutes, until rhubarb is soft. Pour into chilled nut crust, add some sprigs of fresh thyme for garnish and chill for at least 1 hour before serving.
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