Wow! It has been a long long time since I last posted anything on here. Sorry guys! In a nutshell, my life has been beyond crazy lately.
To celebrate Independence Day this year, I decided to put together a raw berry tart (how patriotic of me).
I used 2 different recipes (based on the ingredients I had in my pantry). This was so so easy to put together.
Here’s What You’ll Need:
For the Crust:
-1 1/2 cups raw almonds
-16 dates (soaked for at least an hour)
-1 cup of raw walnuts
-1/2 cup of unsweetened shredded coconut
-pinch of salt
-dash of cinnamon
For the Filling:
-1 1/2 cups raw cashews (soaked for at least 3 hours beforehand, I soaked mine overnight)
-1/4 cup + 2 tbs almond milk (I used unsweetened vanilla almond milk b/c that’s what I had on hand)
-1/4 cup +2 tbs lemon juice
-1/4 cup + 2 tbs raw honey
-1/4 cups +2 tbs coconut oil (I used extra virgin coconut oil)
-2 tsp pure vanilla extract OR 1 vanilla bean pod
Using a heavy duty food processor (with a large “S” blade), add the almonds and process until they are chopped. Add the dates and walnuts; process until they are finely chopped and well incorporated with the almonds. Add the salt, cinnamon, and coconut; pulse until well combined.
In a 9 inch springform pan, add the date/nut mixture and press down to form a crust. **This stuff is pretty sticky, so it’s probably wise to cut a round piece of parchment paper and place in the bottom of the pan BEFORE making the crust**. Set aside
In the food processor (or super powerful blender like a Vitamix) add the cashews, lemon juice, almond milk, honey, coconut oil and vanilla. Blend until you have a smooth and velvety cashew cream. I had to use a food processor to blend everything until nearly smooth, then transfer the mixture to my blender to get it extra smooth. It’s a messy process but totally worth it. Pour over the crust.
Place in the refrigerator and let chill overnight (or until it’s “set”).
Top with fresh berries!
Serve Chilled. Enjoy!
Makes 12 servings
Recipes come courtesy of :