RAW BERRY TART

Crust Ingredients:
 2 ½ cups almonds
 1 cup desiccated coconut
 1 tbsp coconut oil
 1 cup pitted medjool dates
Filling:
 2 cups raw cashews, soaked 2-8 hours
 2-3 cups your favourite frozen berries (Strawberries, raspberries and/or blueberries are nice)
 Pure Maple Syrup to taste- start with 2 Tbsp
 Juice of 1 lime + some zest, to taste
 ⅓ cup coconut oil or cacao butter*
 Filtered water if needed

1

Process the crust ingredients until fine and sticking together. If you need to adjust consistency then do so with coconut oil (too dry) or desiccated coconut (too wet). Press into a lined tart or cake tin, taking time to get a smooth, even layer.

2

Add all filling ingredients into a high power blender. Continue to blend until it is very smooth and creamy. Have water on hand to add a little bit at a time until you have a thick mousse like consistency if needed. Use the tamper stick to achieve this. Taste- if you prefer a richer flavour add more berries or citrus. Add more maple to sweeten if needed. Pour into the crust, decorate and place in the fridge or freezer to set.