Crowberry Tart
An award-winning chef, Solla runs five restaurants, an organic market, and has her own organic food brand. She is a teacher, speaker, and has authored seven cookbooks.
- Prep 30 minutes
- Servings Makes one 23 cm (9-inch) pie
Ingredients
For the crust:
- 175 ml (6 ounces) pecans
- 175 ml (6 ounces) Medjool dates
- Pinch sea salt
For the filling:
- 450 grams (3 cups) cashews, soaked for 2 hours, rinsed and drained
- 175 ml (6 fl ounces) maple syrup
- 175 ml (6 fl ounces) lemon juice
- 175 ml (¾ cup) crowberries (or blueberries)
- 175 ml (6 fl ounces) coconut oil
- 2.5 ml (½ teaspoon) ground ginger
- 1.25 ml (¼ teaspoon) turmeric
- .6 ml (1/8 teaspoon) sea salt
For the topping:
- 400 ml (1¾ cups) fresh crowberries
Preparation
1. For the crust: Line a 23 cm (9-inch) round pan with parchment paper. In a food processor blend pecans, dates, and salt until they stick together but are still a bit coarse. Press crust into the lined pan.
2. For the filling: Place the cashews in a high speed blender and add the maple syrup, lemon juice, and crowberries and blend until smooth. Add the coconut oil, ginger, turmeric, and salt and finish blending. Pour the mixture over the crust and smooth the top. Refrigerate overnight.
3. For the topping: Top the tart with fresh crowberries before serving.
Sólveig Eíríksdóttir
Solla is well known in Iceland as a vegetarian and a passionate advocate of organic foods. She runs five restaurants, an organic market and has her own organic food brand. She is a teacher, speaker, and is the author of seven cookbooks. In 2011 and 2012 Solla was elected “best RAW gourmet chef” and “best RAW simple chef” in the International Best of RAW contest. Solla gives demonstrations every year at The Longevity Conference in Los Angeles, California, USA.
Photo credit: Eyglo Gisladottir
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