Cashew Cream Fruit Tart
Prep time: 25 minutes | Chill time: 8 hours | Total time: 8 hours 25 minutes
Serves: 6
Ingredients
Crust
- 1-1/2 cups Bob’s Red Mill Paleo Flour
- 1-1/2 Tbsp. Nutiva Coconut Oil with Buttery Flavor or vegan butter
- 4-1/2 Tbsp. Pri Manuka Honey
- 1/4 tsp. sea salt
- 1/3 tsp. vanilla extract
- 1-1/2 Tbsp. SunButter Sunflower Butter
Filling
- 1/4 cup lemon juice 1 large lemon
- 1-1/2 cups cashews soaked in water 3 hours to soften
- 6 Tbsp. maple syrup
- 6 Tbsp. Nutiva Refined Coconut Oil
- 1/2 Tbsp. vanilla extract
- Dash sea salt
Topping
- 1 kiwi sliced
- 1/4 cup grapes
- 5 strawberries sliced
- 1/4 papaya sliced
Instructions
- In a bowl, combine all crust ingredients until well mixed. The mixture should be dry but moist enough to hold together; add a little water if too dry.
- Press and flatten the crust mixture evenly into a 9-inch pie pan, working the mixture up the sides to form a rim.
- In a high-speed blender, combine all filling ingredients and blend until smooth and light in texture.
- Pour the filling into the crust and spread evenly.
- Arrange the sliced fruit on top of the filling.
- Optional: Drizzle honey over the fruit for added sweetness.
- Refrigerate for 8 hours or overnight to set before serving.
