This is a slightly different version of my Red, White and Blueberry tart that I usually make for the 4th of July weekend. What is the difference? I added in a layer of home made cashew cream along with an optional ingredient, collagen powder. The collagen can be omitted if you want to keep it vegan. It does not affect the flavor or texture of this dessert. I opted to add it in because I’ve noticed as I age I need more of this nutrient to protect my ligaments and tendons. It also helps to keep my skin looking youthful. Plan to make this dessert a day in advance. Scroll down just a tad for the full recipe:

Crust:
1 cup almonds
1-1/2 cups rolled oats
Pinch of sea salt
1/4 cup coconut oil
2 Tablespoons Maple Syrup
1 teaspoon of vanilla extract

Chocolate Layer (optional):
1/4 cup coconut oil
3 Tablespoons pure maple syrup
2-3 Tablespoons cacao powder

Filling:
1-2 Tablespoons maple syrup
1 tsp vanilla
1 1/2 cups raw cashews
8 cups of water

Topping:
1 pint of fresh sliced strawberries
1 Tablespoon Agar Agar flakes
1 Teaspoon vanilla
1 Tablespoon fresh lemon juice
2 Tablespoons maple syrup
Garden of Life Grass Fed Collagen (optional)

Preheat oven to 350 degrees F.

For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse.  In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Transfer to a 9-inch tart pan or springform pan and press down to form a crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Set aside too cool.

Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes

No Cream Creamy Filling: Cover cashews with 8 cups of filtered water. Let stand for 6-8 hours. Drain cashews, then blend in a high powered blender or food processor with 1/4 cup of cold filtered water for 5 minutes, or until smooth and creamy. Then spread over the chocolate layer.

Topping: Arrange a layer fresh mixed berries over the cashew creamed filling and set aside.

In a small saucepan simmer 1/2 cup of water, agar agar flakes, vanilla, lemon juice and maple syrup over medium heat until agar agar flakes have dissolved. Approximately 5 minutes. Let cool before pouring it over tart crust. Chill in the refrigerator for about a half hour. Keep chilled until ready to serve.

Do you love chocolate like I love chocolate? Try my recipe for Gluten Free Double Chocolate Chip Cookies.

If you are vegan or enjoying the health benefits of a plant based diet, I welcome you to share your advice and tips in the comments section below. It will help inspire new vegans.

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