Recipe: Raw Berry Tart with Vanilla Bean Cashew Cream

Raw Berry Tart

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It’s that time of year again: Berries are abundant at farmers’ markets, and the days are long, and full of sunshine and summer. It’s the perfect time to explore and experiment with raw desserts.  Raw desserts satisfy sweet cravings without the negative consequences of too much sugar. Many raw desserts are quick and easy to make and are nutritious and absolutely delicious. Here’s a gluten-free, dairy-free, soy-free recipe that you can whip up in no time.

Ingredients for Crust
1 cup almonds
1 cup walnuts
8 pitted dates (or 6 medjool dates)
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
Pinch of salt
2 tablespoons of coconut oil, slightly melted

1. In a food processor, pulse nuts, dates, cinnamon, cardamom, ginger, and salt until well incorporated. The consistency should be smooth–not too chunky and not too fine.
2. Place the crust mixture in a mixing bowl and stir in the coconut oil. If the coconut oil is firm, place it in a saucepan on the stove on low heat until softened before adding to the nut-date mix.
3. Stir until all of the ingredients start to stick together. Use your fingers to test the consistency. Add more coconut oil if it is too fine or crumbly.
4. Scoop mixture into an 8-inch glass pan (square or round will also work) or pie plate. Mash the mixture with your fingers to spread it evenly against the base and sides of the pan.
5. Put the crust in the freezer or refrigerator while you make the filling. This will help it set.

Ingredients for Filling
1 1/2 cups soaked cashews, soaked overnight or for at least 5 hours
1/4 cup plus 1 heaping tablespoon of raw honey*
1/2 cup coconut oil
1/2 vanilla bean, scraped
2 tablespoons water
2 tablespoons lemon juice
1 cup blueberries
1 cup strawberries, sliced

1. Rinse soaked cashews thoroughly, then pat dry with a paper towel.
2. Heat coconut oil and honey in a saucepan on low heat until smooth. Whisk to combine.
3. Place cashews, honey-coconut oil mixture, water, lemon, and vanilla bean scraping into a high-powered blender or food processor and blend until smooth. This may take a few minutes depending on your blender or food processor.
4. Pour mixture into piecrust and smooth evenly with spatula. Place in the freezer or refrigerator for 1 hour to set.
5. Top with sliced strawberries and blueberries. Serve and enjoy!

Place leftovers in the refrigerator immediately. This dish will keep for up to two days.

*Like things on the sweeter side? Add more honey to taste.

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