「素食」春天的草莓香甜可口，趁草莓好吃的季节赶紧做个低脂草莓挞吧！|【Vegan】A Spring Gourmet: Strawberry Tart with Low Carb!
Strawberry tarts are usually higher in carbs, and in this episode, I managed to make a vegan strawberry tart with relatively low carb!
I used oatmeal and dates as the crust of the tart. It is worth mentioning that pure almond butter worked great as a binding ingredients, and it also added a rich nutty aroma! I also used taro paste for the filling and I was surprisingly satisfied with the result. The taro paste was soft, waxy and fragrant, and it really went well with strawberries. You must give it a try!
传统草莓挞热量更高很甜腻，这款纯素的草莓挞或许可以试试，塔底用燕麦椰枣等天然饱腹的食材。值得一提的是用纯扁桃仁酱可以很好的粘合它们并且增加香浓的坚果香气，吃起来特别满足也不会有太大的负担。挞馅我用了芋泥来做成品出奇的满意，芋泥软糯香香搭配草莓真的很适合，总之一定要试一试！
Ingredients/食材:
芋泥奶油/Taro Puree Cream:：
荔浦芋头 170g Taro
紫薯 30g Purple Sweet Potatoes
全脂椰浆 90g Coconut Cream
赤砂糖 30g Brown Sugar
香草精 1 小勺（5ml）1 Tsp Vanilla Extract
挞皮/Crust：
椰枣 70g Dates
巴旦木酱 80g Almond Butter
燕麦片 40g Oatmeal
生可可粉 1 大勺 1 Tbsp Raw Cocoa Powder
草莓酱/Strawberry Jam：
草莓 100g Strawberry
赤砂糖 35g Brown Sugar
Tips:
1. Make sure to refrigerate it for 1-2 hours before cutting, so that the taro paste will solidify and you will have a smoothly cutting surface. The taro crust will taste even better if refrigerated overnight.
最后组装完一定要冷藏1-2小时再切，这样芋泥会凝固，切出来更平整，如果冷藏一夜挞皮的口感会更好
2. coconut cream must be refrigerated in advance for 3-7 days before it solidifies naturally. Only use the solidified part when making this tart, otherwise there will be too much liquid and the taro paste will be too thin to solidify.
全脂椰浆一定要提前冷藏3-7天才会自然凝固，取用时只用凝固部分，否则会造成液体量太多导致芋泥太稀不能凝固
3. Almond butter works as a binding ingredients and it has a fragrant aroma.
扁桃仁酱可以很好的代替黄油起到香浓粘合的作用
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