A while ago my friend and I decided to test a new non-baked tart recipe that has a base made from a mixture of nuts and seeds. It’s a great substitute from traditional pies and the divine green filling is creamy with an explosion of summer herbs. The combination is really fresh, but actually very energy rich and filling from all the good fats. The raw tart is a great summer treat, vibrant in colour and delicious in flavour! There is a hint of garlic in the background, a crunch from the occasional cashew or almond and a stong basil that makes it so refreshing.

Base ingredients

• 4 tbsp sesame seeds
• 4 tbsp flax seeds
• 4 tbsp sunflower seeds
• 2 dl almonds
• 2 dl cashews
• 1 garlic clove
• 4 tbsp olive oil
• 2 tbsp lemon juice
• pinch salt/ ground black pepper

blend all the ingredients in a good processor until a paste texture. It doesn’t matter if the nuts are not completely smoothie, a little texture makes it interesting. Also I didn’t really measure the ingredients properly so you can play around with the amount of nuts/seeds you prefer.

Green Filling

• 1 avocado
• 3 tbsp lime juice
• 3 cups basil
• 1 cup mint
• 1 tbsp pesto mixture
• Handful of parmesan cheese (avoid this for the vegan version)
• 1 garlic clove
• 1 cup spinach
• 1 handful almonds
• 3 tbsp olive oil
• Pinch of salt/ground black pepper

Blend in a food processor until a smooth paste. Make sure the consistency is not too liquid like as it needs to hold its form.

Directions

Prepare the base for the tarts. Line the pie trays with butter and press the nutty texture into the bottom of each tray. The actual recipe skips this following part of placing the base into the oven: Place into the oven for about 20 minutes (180 celsius) until they receive a bit more colour to the surface. I find it gives the seeds/nuts a nice touch and solidifies the texture together. However if you wish to keep the procedure purely raw, skip this part.  Remove from oven and let it cool. Meanwhile make the pesto and once the nutty bases have cooled, scoop the green goodness on top. Place each tart tray into the fridge to set for about half an hour. Serve with more lemon juice and a pinch of salt/black pepper if needed.