Healthy strawberry ice cream tart
Prep time
Total time
For the base
  • 1 cup (160 gr) cashews
  • 1 cup (145 gr) raisins
  • ¼ cup (65 gr) rice milk
  • 1 cup (75 gr) oats
  • 2 tablespoons Vanilla extract
For the ice cream
  • 1 cup (160 gr) cashews soak in water for 4 hours
  • 1 tin (400 gr) coconut milk
  • 3 strawberries
  • 3 tablespoons (45 gr) honey or agave syrup
  • 2 tablespoons vanilla extract
Chocolate sauce
  • 2 tablespoons (30 gr) honey or agave syrup
  • 2 tablespoons (30 gr) cacao
  • 2 tablespoons (30 gr) olive oil
  • 8 strawberries or any seasonal fruits
  • 10 edible flowers of your choice (we choose lemon blossoms and geranium flowers)
For the base
  1. Pour the cashews in the food processor and blend until flour consistency.
  2. Add in the food processor the raisins, oats, milk and blend until dough consistency.
  3. Cover a cheesecake pan with a removable base (20 cm diameter) with baking paper and transfer the mixture. Spread the mixture to 
cover the base of the pan and put it in the fridge until you make the ice cream.
Ice cream
  1. Pour all ingredients for the ice cream in the blender and blend until very creamy.
  2. Remove the base from the fridge. Empty the ice cream into the cheesecake pan and refrigerate in the freezer for at least 2 hours.
Chocolate sauce
  1. Put all ingredients for the chocolate sauce in a bowl and mix well with a small spoon.
  2. Before serving, remove the ice cream tart from the freezer, decorate with fruits, flowers, drizzle with the chocolate sauce and leave it at room temperature for about 20 minutes.
8 Servings
Recipe by - Delicious & Nutritious at