Ingredients
Scale
Crust:
- 15 dates, pitted
- 1 cup graham crackers, crushed into crumbs
- 1/4 cup vegan butter
- 1 1/2 cups walnuts
- 1 teaspoon Himalayan salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Filling:
- 1 1/2 cups raw cashews, soaked overnight
- 6 dates, pitted
- 11 ounces coconut cream
- Juice from 1 lemon
- 1 teaspoon vanilla extract
Topping:
- 3/4 cup fresh berries (like raspberries, blueberries, or strawberries)
- 1/4 cup pomegranate arils
- Optional powdered sugar
Instructions
- Add all crust ingredients to a food processor and blend until just combined. Transfer contents to a lined 8-inch tart pan. Press mixture into the pan and around the sides to form the crust.
- For the filling, drain the cashews. Add all filling ingredients to a high speed blender and blend until smooth and consistent.
- Pour the filling into the tart crust, use a spatula or spoon to smooth, then transfer to the freezer to set for at least 3 hours or in the fridge to chill overnight.
- When ready, top with fresh fruit and dust with powdered sugar. Finally, slice and enjoy!