Kiki Rosemaria’s Seasonal Samplings: Raw Strawberry Rhubarb Tartlettes

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This is the last part in my series on seasonal cooking with a focus on Spring seasonals, but summer is just around the corner!  This simple raw desert utilizes the seasonal strawberry and rhubarb pairing but with a raw, vegan, gluten free, healthy and delicious twist. Enjoy it on a warm spring afternoon or an evening with friends.

Note on raw rhubarb: the leaves of the rhubarb plant will make you sick, so don’t eat them! This recipe uses the peeled stalk of the plant, which adds a nice sour flavor to balance out the sweetness of the strawberries.

Makes: 5 tartlettes


1/2 cup shredded coconut
1/2 cup raw almonds
5-6 pitted medjool dates, coarsely chopped
pinch cayenne pepper
dash sea salt
1 tablespoon melted coconut oil

2 cups organic strawberries, rinsed and chopped, reserving half a cup to slice on top as a garnish.
1/4 cup raw honey (or agave to taste)
1 small knob fresh ginger, minced
2 stalks rhubarb, peeled and sliced into 1 inch lengths
juice of 1 meyer lemon
1 tablespoon melted coconut oil
small handful of chia seeds


For Crust:
Place coconut, almonds, salt and cayenne in food processor and pulse until into it begins to resemble a flour. Be careful not to over process or you will end up with almond butter. Next, add the dates and coconut oil and blend until a sticky and crumbly ball starts to form in the center of the processor. Remove the ‘dough’ from the processor and mix together by hand. This may take a little elbow grease and some of the almond/coconut powder may not combine. Reserve it for topping. Press the dough into the mufifn tin, and set aside.

For Filling:
Place one and one half cups strawberries, honey, ginger, rhubarb, lemon juice, coconut oil and chia seeds in food processor and pulse until desired consitency is reached, I like to leave some bigger pieces in for texture. When finished, pour the filling over the crust in the muffin tins and chill in the refrigerater for about forty minutes, or until they set. The tarts will sweeten the longer it sit.

Top with reserved berries and any extra almond crumbles just before serving!