Ingredients
Dry
- 1.5 cup Walnuts (Raw)
- 0.5 cup Almonds (Raw)
- 0.25 tsp Sea salt
Other
- 2 qty Fresh peaches (Pitted and thinly sliced)
- 1 cup Fresh sweet cherries (Pitted and halved)
- 1 cup Fresh strawberries (Hulled and sliced)
Wet
- 1 cup Medjool dates (Pitted and packed)
- 1 cup Raw cashews (Soaked in hot water for 1 hour, then drained)
- 0.5 cup Coconut cream (From the top of a chilled can of full-fat coconut milk)
- 0.25 cup Maple syrup
- 1 tsp Vanilla extract
- 1 Tbsp Lemon juice (Freshly squeezed)
Method
- 1. Add walnuts, almonds, and sea salt to a food processor. Pulse until the nuts are broken down into a coarse, crumbly meal.
- 2. Add the pitted Medjool dates one at a time while the processor is running, blending until a sticky dough forms that holds together when pinched.
- 3. Transfer the dough to a 9-inch tart pan (preferably with a removable bottom). Press the mixture firmly and evenly into the bottom and up the sides of the pan. Place in the freezer to set while you make the filling.
- 4. In a high-speed blender, combine the drained soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend on high until completely smooth and creamy, scraping down the sides as needed.
- 5. Remove the crust from the freezer and pour the cashew cream filling into it, smoothing the top with a spatula.
- 6. Return the tart to the freezer for at least 2 to 3 hours, or until the filling is firm and set.
- 7. Right before serving, remove the tart from the pan. Arrange the fresh sliced peaches, halved cherries, and strawberries beautifully over the top of the firm filling. Slice and serve immediately.
Chef's notes
Keep any leftover tart stored in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage (thaw slightly before eating).