Raw Cucumber Tart with basil-coriander pesto

Because I have a lot of cucumbers in my garden, I decided to cook them in a tart. Yes in a tart because I eat them in salad and juice since two days. So, I have to change my meals! This tart is raw because I want to have the all benefits of cucumbers (silica, vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium). So, bon appêtit!


Ingredients – for one medium tart


  • 1/2 cup sunflower seeds
  • 2 tbsp raw almond butter
  • 1 tbsp goji berries (optional)
  • 1/3 C Pitted Medjool dates (approx 4)
  • 2 tbsp Lemon juice
  • Pinch of salt


  • 1/2 cup basil
  • 1/2 cup coriander
  • 2 Tbsp olive oil
  • 1 garlic
  • Pinch of paper

Fresh cucumber


Make the crust first. Blend the sunflower seeds in a food processor with the dates, lemon juice, almond butter, goji, salt until the mixture comes together.

Put mixture in oiiled tartlet tins and press firmly. Freeze for 1 hour.

For the pesto, blend all ingredients in a blender until very smooth.

Cut thin slices of cucumbers.

Remove the prepared crusts from the tartlet tins carefully. Garnish with the pesto and then with the cucumber.

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