Ingredients
For the crust:
- •175 ml (6 ounces) pecans
- •175 ml (6 ounces) Medjool dates
- •Pinch sea salt
For the filling:
- •450 grams (3 cups) cashews, soaked for 2 hours, rinsed and drained
- •175 ml (6 fl ounces) maple syrup
- •175 ml (6 fl ounces) lemon juice
- •175 ml (¾ cup) crowberries (or blueberries)
- •175 ml (6 fl ounces) coconut oil
- •2.5 ml (½ teaspoon) ground ginger
- •1.25 ml (¼ teaspoon) turmeric
- •.6 ml (1/8 teaspoon) sea salt
For the topping:
- •400 ml (1¾ cups) fresh crowberries
Preparation
For the crust: Line a 23 cm (9-inch) round pan with parchment paper. In a food processor blend pecans, dates, and salt until they stick together but are still a bit coarse. Press crust into the lined pan.
For the filling: Place the cashews in a high speed blender and add the maple syrup, lemon juice, and crowberries and blend until smooth. Add the coconut oil, ginger, turmeric, and salt and finish blending. Pour the mixture over the crust and smooth the top. Refrigerate overnight.
For the topping: Top the tart with fresh crowberries before serving.