Raw Raspberry Cashew Tart

Just in time for Valentine’s Day! This sweet little raspberry tart is just perfect.

And, you can feel guilt free about devouring this amazing little dessert because it’s raw, dairy free and refined sugar free!

Ingredients for crust

1/2 C raw walnuts
3 Dates
2 T maple syrup

Directions

Soak the dates for about 15 minutes. Take out the pits.

Pulse everything together until there are no large chunks.

Put half into a dish. Pat down and bring up the sides of the crust.

Place in the fridge until you’re ready to fill.

Ingredients for filling

1 C raw cashews
3 to 4 Mint leaves
1 Container raspberries
1/2 Can coconut cream
Juice of half a lemon
1/2 t vanilla

Directions

Soak the cashews in water for about an hour.

Put everything in a blender until completely smooth.

*For the coconut, I used the cream and saved the liquid for another recipe!

If you put the can in the freezer for an hour or so, the liquid will separate from the solid.

Pour into crust and put in the fridge until ready to serve.