Easy Non-Dairy Dessert - Raw Cashew Cream Tart
A surprisingly simple dairy-free dessert using cashews to create a cream base. Served on a raw nut and dried fruit crust and topped with seasonal fruit for an easy non-dairy dessert.
Servings: 8
Calories: 300kcal
Ingredients
For the crust:
- 1/2 cup walnuts raw
- 1/2 cup almonds raw
- 1/2 cup dates (or 3/4 cup of sultanas)
- 1/2 tsp sea salt
- 4 tbsp flax seeds
For the cashew cream filling:
- 1 cup cashews raw, soaked*
- 1/4 cup almond milk
- 3 tbsp maple syrup real
- 1/4 tsp sea salt
- 1/4 tsp ginger ground
- 1/4 tsp cinnamon ground
- 1 tsp vanilla pure
- 2 tbsp avocado oil**
Instructions
- You will need a food processor and a tart-dish. A normal cake tin could be used as a substitute if you don't have one.
- To make the crust first pulse all the nuts in the food processor until they are crumb-sized. Add other ingredients for the crust into the food processor. The mixture should start to stick together. Add more dates if the mixture isn't sticky enough. Once it is all blended pour the mixture into tart-dish and press down evenly using the tips of your finger. Put in fridge while you prepare the filling.
- To make the cream filling, first blend the soaked cashews until they are smooth like butter. This can take up to 3 minutes. Next, add all of the other ingredients and blend until smooth.
- Remove the tart crust from the fridge and add cashew mixture on top and spread evenly. Place the tart in the fridge while you chop up your desired fruits, letting it set ideally for 1 hour. You can speed up this process by putting it in the freezer until the fruit is ready.
- Thinly slice your seasonal fruit of choice and layer it on top of the set tart before you are ready to serve.