Easy to make, sets up in a couple of hours in the refrigerator, allergy-friendly (vegan and gluten free) raw tart. Or pie, depending on how deep your crust is! —windycityvegan
1 pie or tart
coconut oil (to grease pan)
sweet sorghum flour
nondairy milk, unsweetened
coconut oil, softened
fine grain sea salt
1 1/2 cups
strawberries, hulled and quartered
2 scant tablespoons
In This Recipe
Lightly grease your pie or tart pan (standard size for a round pie, or 8? square) and set aside. Combine all of the crust ingredients in a large bowl and stir vigorously until completely mixed. The dough will resemble wet sand. If you need to soften your coconut oil, do so using a warm water bath or double boiler method. Do not place the oil over direct heat. Turn the dough out into your pan and pat it into place. Transfer the pan to your refrigerator while you prepare the filling.
Combine the cherries and strawberries in a small bowl and set aside. In a small cup, combine the kudzu and water and stir to make a slurry. In a small saucepan, slowly heat the slurry until it begins to thicken. If you are keeping this recipe 100% raw, use your sense of touch to ensure the slurry remains lukewarm (or use a candy thermometer to keep it just under 115 degrees F). It will take 10-15 minutes to start to thicken. If you aren’t opposed to heating the starch briefly, then raise the temperature until the slurry is not quite at a simmer – it will thicken almost instantly. Allow the slurry to cool to room temperature, then combine with the fruit. Transfer the bowl to the refrigerator for at least a couple of hours and it will thicken nicely.
After a 2+ hours have passed, pour the pie filling into the crust. Continue to refrigerate for at least another hour before serving. This is best if eaten within 48 hours; after that, the filling will begin to seep into the crust.