No-Bak, Fruit Tart
Servings: 6
Preparation Time: 15 minutes
Ingredients:
Crust:
- 1 cup raw macadamia nuts, pecans, or walnuts
- 1/4 cup dates, pitted
- 1/8 cup dried coconut
For the custard:
- 2 cups chopped cashews, or pine nuts soaked for at least 1/2 hour
- 1/2 cup lemon juice (or lime juice)
- 1/2 cup honey, I use raw.
- 1/2 cup coconut oil
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
Topping:
- fruit of choice
Directions:
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of a removable-bottom tart pan. Press crust onto the coconut. This will prevent it from sticking.
To make the custard, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, and sea salt (if using). Blend until smooth and adjust to taste.
Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
Place in the freezer until semifirm. Remove the tart from the freezer and decorate with fruit of your choice. I use strawberries, kiwi, blueberries, and any other organic berry I can get my hands on.
Place back in the freezer another 10–20 minutes until firm.
Serve.
Recipe and photo submitted by April, Las Vegas, NV.
