raw vegan fruit tart
In honor of our heroes this Memorial Day I made a very patriotic pie. The berries make this dessert crisp and light and delicious and we finished it within a day. Ideally it’s enough for a small party … or two people depending on their love for raw pie!

For the crust:
3 cups almonds
5-7 pitted dates, soaked
1/2 teaspoon sea salt

Put the ingredients in a food processor and pulse until crumbly and sticking together a bit. Dump the contents into a tart pan and press down until the entire bottom is evenly covered. Work the crust up the sides of your tart dish so it can hold the filling in place. Place in frig until you are ready to pour the filling on top.

For the filling:

2 cups cashews (soaked for about 30 minutes)
juice from 2 lemons
3/4 cup maple syrup (non raw)
1/4 cup of coconut oil/butter
1 tablespoon vanilla extract (I use seeds from vanilla bean)
1 vanilla bean pod, scraped
1/4 teaspoon sea salt
1 teaspoon of cinnamon
1/4 teaspoon each of nutmeg

Place everything save the coconut, vanilla, and salt into a high speed blender. Blend until smooth. Add the remaining ingredients and blend until everything is incorporated, but do not over blend. Pour the filling atop the crust. 

1 cup strawberries, sliced
1 cup blueberries
1/4 cup maple syrup / agave
2 tablespoons lemon juice

Wash the berries and place in separate bowls. Divide the remaining ingredients equally into each bowl. Stir to coat the berries in the juice and syrup or agave. Decorate the top of your tart until it’s completely covered. Let the tart sit in the frig for at least an hour to set.

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