What to make for your momma this weekend? How about a raw tart that takes no time to put together?! This tart is rich, without the inflammation from using a dairy-base, and sweet without using refined sugars. It also contains no cholesterol and is low in saturated fat (it does contain healthy fats). Winner? Yes! Only thing is, it’s best served day of. So, you can pre-make the crust & the filling, and then assemble a few hours before serving. If you want less richness, and more fruit (which is what I prefer), use less of the cashew cream base, and more berries. You can’t go wrong here. With the leftover cream, make these stuffed balsamic dates!
To top this tart I used strawberries, as they are just coming into season. Sweet and delish on their lonesome-but, also an amazing topper. To add vibrance I added in the kiwi for contrast. Use what ever is in season for this tart. In July, this will be great with blueberries and raspberries for a 4th of July spectacular!
The vibrance of the colors is something that pleases the mind, the palette, and the body. The foods used in this recipe are all anti-inflammatory, and full of micronutrients. The crust, made from nuts and raw sugar, or date paste-contains protein, fiber, and iron. If you wish to make the crust oil free, simply omit the oil, and replace the sugar with a liquid sweetener or date paste. For how to make date paste, click here. Let me know how it goes-I’m going to try it next time.
Ingredients:
Crust:
- 2 cups pecans
- 1 1/2 tbsp coconut oil
- 2 tbsp raw sugar (or omit the oil and use maple sugar, date paste, or honey to bind the crust)
- 1 tsp cinnamon
- 1/4 tsp kosher salt
“Cream” Cheese Layer:
- 2 cups cashews, soaked overnight and drained
- 1/4 cup water
- 2 tbsp agave nectar
- 1 tsp lemon zest (use an organic lemon if possible)
- 3 tbsp fresh lemon juice (zest first!)
- 1 tbsp fresh orange juice
- pinch salt
- 1 tsp vanilla
Fruit:
- Choice of strawberries, kiwi, mango, raspberries, blueberries-you name it! (I used 3 1/2 kiwis and a bunch of strawberries)-pick seasonal fruits
Instructions:
- For crust: Place all ingredients for crust into food processor. Pulse until it comes together. Press into a tart pan with removable bottom or a springform pan
- For filling: Place all ingredients except water into a blender, like a Vitamix. With blender on low, blend, gradually add water until a thick, cream cheese-like spread forms and cashews have become creamy
- Spread filling onto raw crust. If less cashew cream is desired (it’s rich), use less and save the filling to make these stuffed balsamic dates.
- Slice fruit into thin pieces and create a concentric ring around the pan.
- Refrigerate several hours before serving (if desiring a frozen dessert, cover and freeze for a few hours-this will dull the colors of the fruit). Remove from tart pan and serve.
Nutritional Benefits:
- While high in fat, the fat in this dessert comes from whole foods and is very low in saturated fat, and contains no cholesterol. If less cashew cream is used for the base, this would help to decrease overall fat. In addition, if coconut oil was omitted, there would be 17.5 g less fat total.
- Gluten Free and plant-based: decreases inflammation in the body
- Low in sugar
- 2 cups pecans
- 1½ tbsp coconut oil
- 2 tbsp raw sugar (or omit the oil and use maple sugar, date paste, or honey to bind the crust)
- 1 tsp cinnamon
- ¼ tsp kosher salt
- 2 cups cashews, soaked overnight and drained
- ¼ cup water
- 2 tbsp agave nectar
- 1 tsp lemon zest (use an organic lemon if possible)
- 3 tbsp fresh lemon juice (zest first!)
- 1 tbsp fresh orange juice
- pinch salt
- 1 tsp vanilla
- Choice of strawberries, kiwi, mango, raspberries, blueberries-you name it! (I used 3½ kiwis and a bunch of strawberries)-pick seasonal fruits
- For crust: Place all ingredients for crust into food processor. Pulse until it comes together. Press into a tart pan with removable bottom or a springform pan
- For filling: Place all ingredients except water into a blender, like a Vitamix. With blender on low, blend, gradually add water until a thick, cream cheese-like spread forms and cashews have become creamy
- Spread filling onto raw crust. If less cashew cream is desired (it's rich), use less and save the filling to make these stuffed balsamic dates.
- Slice fruit into thin pieces and create a concentric ring around the pan.
- Refrigerate several hours before serving (if desiring a frozen dessert, cover and freeze for a few hours-this will dull the colors of the fruit). Remove from tart pan and serve.
[…] Raw Strawberry Kiwi Tart […]