Sexy Raw Strawberry Red Velvet Crumble Tart

 
The strawberries were calling my name last week when I was picking out my fruit and I bought enough of them to make something delicious with as well as snack on.  What I was really craving was a sweet crumble tart filled with the jammy flavorful berries. 
 
 
Although I thought about making the usual plain crumble crust, I suddenly had the urge to make it red velvet!  Afterall, what is sexier and more delicious than red velvet anything and berries? 

 
I added a bit of beet to my crust to make it a lovely pink red hue, and it tasted delicious before assembling, like really good red velvet cake married a crumble.  I dehydrated it because the beets made it a little soft, but with delicious results!  It turned out to be the best crust I have EVER made according to my boyfriend Eric.  I would have to agree. 

 
I drizzled the finished tart with a vanilla coconut cream and it was perfect with the sweet berries and crust!  This tart was definitely sexy and so heavenly! 

 

Sexy Raw Strawberry Red Velvet Crumble Tart
Makes one 8 inch tart

Crust:
2 cups finely shredded dried coconut
1 cup raw macadamia nuts
1 1/2 cups buckwheat groats, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
16 soft medjool dates, pitted (if not soft, soak them until they are and drain them)
1/4 cup chopped raw red beet

Topping: 
1/2 cup flaked coconut

Filling:
4 cups organic strawberries, quartered
2 Tbsp. chia seeds
a pinch sea salt
1/4 cup raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract
1 Tbsp lemon juice

Glaze:
1/3 cup raw coconut butter, warmed to liquid
2 tsp raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract
3-4 Tbsp filtered water

For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.  Press 2/3 of the mixture into the bottom of a 8 inch removable bottom tart pan lined at the bottom with parchment, and place in the dehydrator.  Combine the remaining crust mixture with flaked coconut and toss well, crunching together with your hands.  Place on a lined dehydrator tray, in crumble sized pieces (this will be the topping) and dehydrate both the crumble and the crust for 10 hours (then you can remove the crumble and refrigerate once crunchy), then carefully remove the crust from the pan (it is fragile at this point so use a spatula to help slide off the removable bottom of the pan) and slide the parchment onto the dehydrator tray drying for about another 6 hours until crunchy. 
Place the berries in a bowl.  Remove 2/3 cup of the them and place in the food processor with the chia seeds, sea salt, coconut nectar and vanilla, and lemon juice and process until smooth.  Dump back into the bowl with the berries and toss well.  Pour the mixture into the tart crust and spread to the sides then scatter the reserved topping over it.
To make the glaze, whisk the coconut butter, coconut nectar, vanilla and 3-4 Tbsp filtered water together until smooth (you want it to be the consistency of pourable frosting).  Place in a plastic bag with the tip cut off and drizzle over the tart.  Place in the fridge.  Let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve! 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

8 Comments
  1. August 7, 2013 at 13:03
    Reply

    This looks incredible! But, I don't have a dehydrator, so what do you think I could do for the crust? Low temp in the oven for a shorter period?

    • August 8, 2013 at 02:13
      Reply

      Thank you :)! Well, if it doesn't matter to you if it is raw, the oven would work. You could bake it at a regular temp, just for a short time, like 15 min, or you could bake it at a low temp for a few hours. It should work either way.

  2. August 7, 2013 at 14:22
    Reply

    I am in AWE of everything you make! I love to bake but what you do is unbelievable!! I think once I get used to all these NEW ingredients (raw, vegan, etc., is a NEW world to me) I'll find my "sea legs" and be just as confident as I am with the non-vegan way.

    • August 8, 2013 at 02:14
      Reply

      Aww thanks so much :)! You will get the hang of it, it is actually a lot less fussy then regular baking ;)!

  3. August 7, 2013 at 22:44
    Reply

    Another beautiful looking dessert! Love strawberries in my desserts! How clever you put beet for the color.

    • August 8, 2013 at 02:14
      Reply

      Thank you so much :)!

  4. Tania
    August 8, 2013 at 01:29
    Reply

    Hey Amy, you are such an inspiration! LOVE, LOVE, LOVE everything you create! xxx

    • August 8, 2013 at 02:15
      Reply

      Thank you so much :)! I love, love, love your comment ;)!

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