Description
Raw, Vegan
Ingredients
Scale
For the tart crusts
- 1 cup packed pitted Sayer or Medjool dates
- 1 cup unsweetened shredded coconut
- ½ cup roasted cashew nuts
- ¼ cup cashew nut butter
- ¼ tsp cinnamon
- Pinch of sea salt
For the cashew cream filling
- ½ cup cashew butter
- ¾ cup chilled coconut cream
- ¼ tsp cinnamon
- ¼ tsp pure vanilla extract
Garnish
- Fresh peaches and/or figs, sliced or made into fruit roses
- Chopped roasted cashew nuts
Instructions
- In a food processor, blend all tart crust ingredients. Add in ⅛ – ¼ cup of water until the mixture combines and forms a slightly sticky ball.
- Remove mixture from the processor and refrigerate until chilled.
- Meanwhile, in the same food processor, blend all cashew cream filling ingredients until smooth.
- Roll the chilled tart crust dough into small balls, using ~ 2 tbsp per ball. Indent each ball with your thumb and press into free-form tart shapes on a wax-paper-lined baking sheet.
- Spoon the cream into the tart crusts.
- Refrigerate until the cream filling is completely set.
- Garnish tarts with fruit slices/roses and groats/chopped nuts, and serve!
Nutrition
- Serving Size: 8