Ingredients

The following ingredients have 4 Servings
  • Tart Shells
  • 1 cup raw (unsalted almonds)
  • 1 cup raw (unsalted walnuts)
  • 1/2 tsp salt
  • 8 Medjool dates (pits removed)
  • 2 tbsp water
  • Cream Filling
  • 2 cups raw (unsalted cashews (soaked in water overnight))
  • 1/4 cup almond milk
  • 3 tbsp maple syrup
  • 1 tsp ground vanilla beans (or 1/2 tsp vanilla)
  • 1/2 cup freeze dried blueberries (optional)
  • 2 cups blackberries (washed, or berry of choice)

Instruction

  • Soak 2 cups of unsalted cashew in water overnight (see Note 1). Remove the pits from the dates and discard. Soak the dates for 5 minutes with enough hot water to just cover, set aside.
  • Place the walnuts and almonds in a food processor and pulse for two minutes to start breaking down the nuts to a meal like consistency. Add the drained dates, water and kosher salt and pulse again for a minute or two until the dough comes together.
  • Divide the nut dough into each tart shell and form the shell, pressing down and up the sides to completely cover the tart pan (see Note 2). Refrigerate for 10 minutes to firm up.
  • Drain and rinse the soaked cashews with cold water. Place the drained cashews in a Vitamix or other high powered blender with almond milk, the maple syrup and vanilla. Blend on high for at least two minutes. Add freeze dried fruit if you like at this stage.
  • Spoon the cashew cream into each of the tart shells and top with the blackberries. Keep these refrigerated until ready to serve.