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Vegan Strawberry Rose Summer Tart with Culina Yogurt

Vegan Strawberry Rose Summer Tart with Culina Yogurt

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Ingredients
  

Crust

  • ½ tsp salt
  • ¼ tsp ground cardamom
  • 1 ½ cups pecans
  • ½ tsp ground cinnamon
  • 1 tsp ground flaxseeds optional, for extra fiber
  • 1/2 tsp vanilla extract
  • 1 ½ cups pitted dates
  • ½ tsp rose water
  • 2 tbsp pecan butter click here for my homemade recipe or use any nut butter of choice.

Filling

  • 4 Strawberry Rose Culina Yogurt
  • Fresh strawberries
  • 1 tbsp Fresh mint finely diced
  • 1 tbsp dried culinary roses optional

Instructions
 

  • In a food processor, add all the “Crust” ingredients and blend until it forms a sticky thick batter. Just for about a 45 seconds or so.
  • In a pie pan, spray with avocado spray and add the crust dough. Push firmly and evenly throughout the pan.
  • Option 1: if making ahead of time, cover and refrigerate and do the remaining when ready to take or serve. Option 2: proceed to next steps
  • Add and spread 3-4 Culina Yogurt depending on how thick you want to the filling to be. I ended up doing about 3 ½ yogurt. Spread evenly on top of crust
  • Top with fresh sliced strawberries, mint and dried rose
  • Cut, serve, and enjoy