Strawberry orange tart

Serves 8
For the base:
150g walnuts
70g oats
70g buckwheat flour
½ tsp baking powder
3 tbsp coconut oil
3 tbsp honey
1 tsp vanilla extract

For the filling:
4 large dates
120g coconut oil, melted
250ml almond milk
200ml coconut milk, tinned
1 orange, zest only
50ml honey
1 tbsp vanilla extract
1pinch of sea salt

For the topping:
Fresh strawberries, slices
Shaved coconut

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a 23cm tart tin with coconut oil. Combine all of the ingredients for the base in a large food processor, whizzing until smooth.
  2. Press into the tin and bake for 15-20 minutes until golden brown. Leave to cool completely.
  3. Combine the dates with the melted coconut oil in the food processor and whizz until smooth. Add the remaining filling ingredients and whizz again until smooth.
  4. Pour the filling into the cooled tart crust and refrigerate overnight or until set. Decorate with sliced strawberries and coconut shavings.

Note: Rice flour can be used as an alternative to buckwheat flour, if you wish.

Per serving:
500kcals, 45.2g fat (30g saturated), 23.7g carbs, 14.2g sugars, 7.1g protein, 3.8g fibre, 0.042g sodium