Ingredients

The following ingredients have 2 Servings
  • 3 tablespoons raw almonds
  • 3 tablespoons unsweetened shredded coconut
  • 4 pitted Medjool dates (soaked in hot water for 20 minutes then drained)
  • 1/2 cup raw cashews (soaked in water for 2 hours or overnight then rinsed and drained)
  • 3-4 tablespoons water
  • 1/2 cup frozen raspberries
  • 2 pitted Medjool dates (soaked in hot water for 20 minutes then drained)
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon coconut oil (melted)
  • Fresh raspberries
  • Shredded coconut

Instruction

  • Add all crust ingredients to a food processor and processes until crumbly. Stop to scrape down the sides as needed. The mixture should stick together easily when pressed between two fingers.
  • Press the crust dough firmly into two 4-inch tart pans and set aside while you make the filling.
  • Rinse out the food processor and add the cashews and 3 tablespoons water. Process until the mixtures becomes creamy. Stop to scrape down the sides as needed. The mixture will first become grainy, but will eventually become smooth and creamy. This takes several minutes, be patient. Add extra water 1 tablespoon at a time, if needed, to create a thick creamy consistency.
  • Once creamy, add the frozen raspberries, dates, lemon zest, lemon juice, and coconut oil. Process again until fully combined and smooth.
  • Spoon the filling equally over each crust. Smooth out evenly. Set in the freezer for about an hour or until set.
  • Let thaw on the counter for about 10 minutes before serving.
  • Garnish with fresh raspberries or shredded coconut, if desired, to serve.