Serve this nourishing raw berry tart as part of a summer picnic or 4th of July celebration! Be sure to keep this tart refrigerated until ready to serve. You'll need a food processor to make the crust and a high-powered blender, such as a Vitamix for the filling. For the crust, I use truly raw organic almonds that have been soaked for 12 to 24 hours and then dehydrated at a low temperature (this step is optional). This makes the nuts far more digestible; the dehydration process makes them shelf stable. For the fruit, try adding sliced peaches, pitted cherries, or sliced kiwi in addition to the berries if desired!
Ingredients
Crust
2 cups
raw almonds
(or pecans, or a combination of both)
1 cups
pitted
medjool dates
(about 10)
1 tablespoons
coconut oil
1 pinches
sea salt
Pastry Cream
1 cups
raw cashews
¼ cups
water
¼ cups
freshly squeezed
orange juice
4 tablespoons
coconut nectar
(or raw honey)
¾ cups
softened
coconut butter
2 teaspoons
non-alcoholic vanilla
1 teaspoons
organic almond flavoring
Fruit
strawberries
halved
raspberries
blackberries
blueberries
