Berry tart

Get the recipe for this delicious summer treat!

 

Berry Medley Raw Tart

 

Crust:

1 cup raw walnuts

2 cups water

6 medjool dates

1 cup raw unsweetened, shredded coconut

¼ tsp sea salt

½ tsp vanilla

 

Filling:

1 cup blueberries, blackberries, and/or raspberries

 

Topping:
1 cup raw, unsalted cashews
2 cups water
1 tsp vanilla paste
2 tbsp sugar

 

Soak walnuts in 2 cups of water overnight. Halve medjool dates and remove the pit. Drain walnuts, reserving 1 tbsp of water. Add walnuts, dates, coconut, sea salt, vanilla and reserved water to a food processor and blend until smooth. Press dough into tart dish. Wash and roughly chop fresh fruit filling. Fill tart with berries and refrigerate for at least 2 hours.

 

Soak cashews in 2 cups of water for 4-6 hours. Drain cashews reserving ½ cup water.  Add cashews, vanilla paste, sugar and reserved water to food processor. Blend on high for a couple minutes. Chill for an hour. Dollop onto berry tart just before serving. 

© 2017 WCNC.COM


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