Cashew Cream Tarts by Carla Trochez

cashew cream tart

Cream filling:

  • 1 cup of cashews, soaked and drained
  • ¼ c water
  • ½ c coconut nectar or sweetener of choice
  • 1 tsp vanilla
  • 1 lemon, juiced and zest 

Soak raw cashews overnight or at least two hours prior to starting the recipe. Drain and rinse them. Place them in a blender or food processor. Add water, sweetener, vanilla extract, and lemon juice and zest. Blend until smooth. Place cream in a container and cool in freezer while you make the crust.

Crust:

  • 1 cup of walnuts or nut of choice
  • 4-5 Medjool dates, soaked  
  • 1 tsp vanilla extract

Remove the seeds of the medjool dates and soak them for 10-15 minutes. In a food processor or blender add the cup of walnuts and process them until a rough meal flour is formed. Add the medjool dates and continue processing until a uniform mixture is made. Once finished, mix the crust on a small board and then press the meal into baking cups or reusable molds. You can use a muffin tray as a base to help form them.

Assembly:

Take the cream filling out of the freezer. Use a spoon to add cream into each crust formed. Once finished garnish with fruit and herbs of your choice. Serve and enjoy.  

 

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