Summer Fruit Tart With Creamy Cashew Filling

This summer fruit tart is so easy to make; it's completely gluten-free, refined sugar-

free, and is super flexible in terms of toppings. Once you’ve tried it, you'll be hooked on its creamy cashew filling. It'll quickly become your number one go-to special occasion dessert. Top it with different seasonal fruit each time, and you've almost got an entirely new recipe.

Summer Fruit Tart With Creamy Cashew Filling [Vegan, Gluten-Free]

Ingredients

For the Base:

• 1 1/4 cups oats
• 1/2 cup walnuts
• 1 cup dates
• 1 tablespoon coconut oil
• A large pinch of sea salt

For the Filling:

• 1 1/2 cups cashews, soaked 2 hours, rinsed, and drained
• 1/2 cup rice or almond milk
• 1/2 lemon, juice, and flesh
• 3 tablespoons coconut nectar
• 2 teaspoons vanilla extract
• A pinch of sea salt
• 1/2 cup coconut oil, melted
• 2 tablespoons cacao butter, melted

For the Topping:

• Any combination of seasonal fruit

Preparation

1. Blend the base ingredients in a food processor until combined, but still with some texture. It should hold together between your fingers.
2. Press into a tart tin lined with clear wrap, then pop in the freezer to firm.
3. Blend filling ingredients, except coconut oil and cacao butter, in a blender until silky smooth. Then add coconut oil and cacao butter and blend again until combined. Pour into a tart tin and put it in the refrigerator to set overnight.
4. Top with your choice of fruit in the morning, then return to the refrigerator to re-firm for at least 1 hour (or more) before serving.

https://www.onegreenplanet.org/vegan-recipe/summer-fruit-tart-with-creamy-cashew-filling/