This is a recipe I found on a blog called Oh, Ladycakes. As soon as I saw it, I knew I had to make it. It looked and sounded delicious. I couldn’t believe I hadn’t thought of it myself. Probably because I don’t make a lot of desserts.
The crust is made with almonds and dates. Pretty simple. Then comes the cashew cream. Soaked cashews, dates, nut milk, lemon, salt. Pretty simple. Then fresh berries. Pretty simple. Topped with some coconut. Amazing.
The crust for this tart reminds me a lot of the energy bars I have been making recently. This gets me really excited because it means I can make all types of delicious variations of this crust with other ingredients. Ingredients to create different flavours and add even more nutrition to this already incredibly delicious and healthy dessert.
I’m imagining raw cocoa in one version of the crust. Then I can match the cream and topping to go with the different crusts. I’m sensing several blog posts featuring tarts in the future.
The market is flooded with flesh berries right now so this is the time to make it. Then come the peaches, then the apples. I can’t wait.
Raw Berry Tart
1 1/2 cups cashews
1 1/2 cups almonds
14-16 medjool dates, pitted
3/4 cup raw nut milk
1 tsp lemon juice
Pinch of sea salt
1 cup chopped strawberries
1 1/4 cups blueberries
1/4 cup shredded coconut
Place the cashews in a small bowl; cover with water and let soak for 4-6 hours, or overnight. While the cashews are soaking, you can prepare the crust by adding the almonds to the container of a food processor fitted with the S blade. Blend almonds into a fine meal then add 8-10 dates and blend until smooth; about 45-60 seconds. Press the dough into an 8″ tart pan lined with parchment paper. Cover with plastic and freeze until ready to use.
Once the cashews have soaked, discard the soaking water and add the cashews to the container of a high speed blender, such as a Vitamix. Add the 6 remaining dates, nut milk, lemon juice and sea salt, and blend until smooth; about 30-45 seconds. Transfer the cashew cream to a small, air tight container and and refrigerate until ready to use.
Once you’re ready to assemble the tart, fill the tart crust with the cashew cream. Top with berries and sprinkle with coconut, if desired. Tart will keep in the freezer for weeks, but let thaw for 20 minutes prior to serving. If you do plan on freezing it, I recommend adding the fruit just before serving.
Note: I made my crust ahead of time and kept it in the freezer for a few days. It still tasted great.
6 of us finished this whole tart of in a hurry.
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