Cream Fruit Tart

Raw Cashew Cream Fruit Tart

Not only is this tart healthy & delicious, it’s extremely fun to make and decorate! I was going for a spring theme with this one but really you can decorate it to match any occasion or season. The more colorful the fruits the better the tart looks…in my opinion. The Filling is made with soaked nuts, so it’s totally dairy free! I hope you give this tart a try, I’m sure it will be a big hit!

Cream Fruit Tart

Raw Fruit Tart Ingredients:

Crust:
2 cups raw pecans
¾ cup dates, pitted
1 dash cinnamon
1 dash sea salt


Filling:
1 cup cashews, soaked 2 hours, drained and rinsed
1 cup macadamia nuts, soaked 2 hours, drained and rinsed
1/3 cup maple syrup
1/2 cup melted raw coconut butter
1/3 cup coconut oil, melted
2 Tbsp. water, optional only if filling isn’t getting smooth

Topping:
Bright variety of seasonal fruit

Directions:

Start by making your crust, place pecans in the food processor and give them a quick spin, breaking up big pieces, but not all the way. Then add remaining crust ingredients and process until mixture starts to stick together. Next press mixture into a 9 ½ inch glass pie dish.

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Then make filling by processing all ingredients in a high speed blender until smooth and silky, if mixture is still rough add a little water but remember you want mixture thick. Place in the refrigerator for 3 hours to firm up and then top with whatever fruit you would like.

*Note this tart will only last 1-2 days once fruit is placed on top, so don’t add the fruit until you are ready to serve.