Raw berry cashew cream tart
Prep time
Total time
Recipe type: Raw dessert
Serves: 6 cups
  • Base:
  • 1 cup almonds
  • 1 cup dates
  • Cream:
  • 1 cup cashews
  • ½ tsp vanilla extract
  • ¼ cup agave or maple syrup
  • ¼ cup dates
  • ½ cup coconut milk
  • 1 cup fresh or frozen blueberries, raspberries and redcurrant
  1. To make the base (the crust) just blend almonds in food processor until you get almond flour and than add dates and blend until the mixture comes together.
  2. Put a little amount of the mixture in the silicone muffin pan and press using your fingers.
  3. Set aside until you prepare the cream.Put all the ingredients for the cream in a blender or food processor and mix until you get a smooth thick cream. Pour the cream over the base in all individual muffin cups and decorate with fresh or frozen berries.
  4. Put in the freezer for 3-4 hours before removing them from the muffin cups and storing in the fridge.
  5. Note: 1 cup=250 ml, ½ cups=125 ml, ¼ cup=60 ml
Recipe by Travelling oven at http://www.travellingoven.com/2015/10/raw-berry-cashew-cream-tart/