- 10 large fresh dates, pitted and roughly chopped
- ¼ cup toasted sesame seeds
- 3 tablespoons nut butter (I used almond)
- 3 tablespoons coconut oil, melted
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
- ½ cup puffed quinoa
- To assemble:
- 2 punnets strawberries, sliced
- Whipped Coconut Cream, recipe below
- chopped pistachios
- Whipped Coconut Cream:
- 400ml-tin coconut cream
- 2–3 tablespoons icing sugar
- ½ teaspoon vanilla extract
Lightly grease a 15cm x 35cm loose-based tart tin. Fully line with a double layer of plastic wrap.
Put the dates, sesame seeds, nut butter, coconut oil, ginger and the salt in a food processor and blend until smooth. Add the quinoa and process until well combined. You want to be able to squeeze the mix between your fingers and have it stick together quite easily.
Break off pieces and press into the base and up the sides of the tart tin, then use the back of a teaspoon to smooth evenly. Chill or freeze until firm.
Using the plastic wrap, lift the tart shell from the tin, remove the wrap and place on a platter. Arrange the strawberries in the tart, then dollop over small spoonfuls of Whipped Coconut Cream, serving the rest separately. Garnish with chopped pistachios.
Whipped Coconut Cream:
Chill the tin of coconut cream in the fridge for at least 12 hours.
Remove from the fridge without shaking the tin and take off the lid. Spoon out the thick, set layer of cream and place in a large bowl with the icing sugar and vanilla. Whisk until thick and light, adding more sugar if desired. This can take 10 minutes. Cover and chill until ready to use. The cream will keep for 1 week.
Cook's Note: I use Kara coconut cream for the best result and when well chilled, the whole tin sets firmly, without any separation. All brands differ and you will only get half the quantity of solids from some of the tins.
Recipe: Claire Aldous for Dish Magazine, Photography: Josh Griggs