Recipe: Raw Fruit Tart

INGREDIENTS:

Crust:

2 cups raw pecans

¾ cup dates, pitted

1 dash cinnamon

1 dash sea salt

Filling:

1 cup cashews, soaked 2 hours, drained and rinsed

1 cup macadamia nuts, soaked 2 hours, drained and rinsed

1/3 cup maple syrup

1/2 cup melted raw coconut butter

1/3 cup coconut oil, melted

2 Tbsp. water, optional only if filling isn’t getting smooth

Topping:

A variety of seasonal fruit (we like berries, mangos, and kiwis) 

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DIRECTIONS:

Start by making your crust. Place pecans in the food processor and give them a quick spin, breaking up big pieces, but not all the way. Then add remaining crust ingredients and process until mixture starts to stick together.  Next, press mixture into a 9 ½ inch glass pie dish. 

Then make filling by processing all ingredients in a high speed blender until smooth and silky. If mixture is still rough, add a little water but remember you want the mixture to be thick. Place in the refrigerator for 3 hours to firm up and then top with whatever fruit you would like.

*Note this tart will only last 1-2 days once fruit is placed on top, so don’t add the fruit until you are ready to serve.