I used to love the fruit tarts you see in pastry shops. A layer of crust with a creamy filling and topped with sweet fruit.
I can’t have those anymore because of the dairy…..
So I made my own version. I even made it gluten free since I have so many gluten-free friends.
- 2 Cups Raw Almonds
- 2 Tbsp Coconut Oil
- 2 Tbsp Cocoa
- 10 Pitted Dates
- 2 Cups Raw Cashews
- Juice of 1 Lemon
- 2 Tbsp Vanilla Bean Paste
- 3 Tbsp Coconut Oil
- 3 Heaping Tbsp Honey
- (if too thick add a tbsp water)
- Top with your favorite fruits like kiwi, strawberries and raspberries
Preheat oven to 325 degrees.
Start by putting all of the ingredients for the crust into a food processor. Turn on the food processor and let it go until the almonds are pulverized into a crumbly texture and everything is well combined.
Pour the crust mixture into a tart pan. Using your hands, press it into the bottom of the pan and up the sides.
Bake for 8 minutes. This is just enough to help set up the crust.
While the crust bakes give your food processor a quick clean out, then add all of the ingredients for the filling.
Beat everything for several minutes until it turns into a creamy smooth mixture.
It’s just awesome.
Pour the filling mixture into the crust. Spread it into an even layer.
Place your tart in the refrigerator for about an hour so it can set up.
Once your tart is set up you can top it with thin slices of your favorite fruits. I happen to have Kiwi, strawberries and raspberries on hand. Blackberries and blueberries would be incredible too.
Store in the refrigerator to keep the fruit fresh.