Raw Fruit Tart With Cashew Cream and Seasonal Fruit

Recipe for Vegan Raw Seasonal Fruit Tart with Cashew Cream

My first experience with raw desserts was magical. A friend had attended a raw food cooking class and offered to (not) bake me a cheesecake. I must admit I was skeptical, how could a cheesecake recipe that consisted of mainly nuts, seeds and dried fruit compare to the real thing?

“You don’t have to go completely raw to enjoy raw desserts. Raw desserts are a good alternative to conventional desserts as they totally eliminate refined flour and sugar.”


Once you have your first taste of raw desserts, you will never go back. So amazingly delicious, and you feel like you have done your body a favour. Raw desserts are also surprisingly easy to prepare and usually only require one kitchen utensil- a food processor.

Vegan Raw Fruit Tart with Cashew Cream

The raw cheesecake was, for lack of another adjective, amazing. Who knew pureed cashews could be used as a substitute for cream cheese? Since my intro to raw desserts I have been overwhelmed with all the possibilities – raw banana bread, raw carrot muffins… and the list goes on. I thought I would start here with more of a summer dessert and one that I promise everyone will love.

Vegan Raw Cashew Cream Fruit Tart

Raw Fruit Tart With Cashew Cream

A surprisingly simple vegan dessert using cashews to create a cream base. Served on a nut and dried fruit crust and topped with seasonal fruit.

Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 300 kcal
Author Rachel

Ingredients

For the crust:

  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1/2 cup dates (or 3/4 cup of sultanas)
  • 1/2 tsp sea salt
  • 4 tbsp flax seeds

For the cashew cream filling:

  • 1 cup cashews soaked*
  • 1/4 cup almond milk
  • 3 tbsp maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp ginger ground
  • 1/4 tsp cinnamon ground
  • 1 tsp vanilla
  • 2 tablespoons macadamia oil

Instructions

  1. You will need a food processor and a tart tin (a normal cake tin could be used as a substitute if you don't have one). To make the crust pulse all the nuts in the food processor until they are crumb-sized. 

  2. Add other ingredients for the crust into the food processor. The mixture should start to stick together. Add more dates if the mixture isn't sticky. Pour mixture into tart-tin and press down evenly. Put in fridge. 

  3. To make the cream first blend the soaked cashews until they are smooth like butter. Add all of the other ingredients. Add cashew mixture into tart-tin and spread evenly. Put into the fridge while you chop up your desired fruits. I used seasonal strawberry and mint from the garden. Enjoy!!!

Recipe Notes

*Before making the filling I like to give my cashews a bit of a soak, anywhere from 1-24 hours depending on how prepared you are. Not only does this make them easier to blend but it also removes the phytates which may inhibit the absorption of some minerals. Discard the water before use.

Nutrition Information for Raw Fruit Tart With Cashew Cream

Calories/Energy 300 calories
Fat 22g fat
Saturated Fat 2.9g
Protein 7g
Carbohydrates 24g
Sugar 15g
Fibre 4g
Sodium 200mg
Calcium 60mg
Iron 2mg


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