Fruit tarts, with their creamy filling and plump, seasonal fruits, are desserts fit for the gods. But dairy? Not so heavenly for most Earth dwellers. This tart is made with a light and airy cashew cream filling that incorporates lemon, maple syrup and coconut oil. Set in a sweet gluten-free, no-bake crust, the superfood ingredients in this wholesome dessert will lift your spirits (and your energy!) skyward.
Cashew Cream Fruit Tart
Prep Time 25 minutes
Chill Time 8 hours
Total Time 8 hours 25 minutes
Servings 6
Calories 317 kcal
Ingredients
Crust
- 1-1/2 cups Bob’s Red Mill Paleo Flour
- 1-1/2 Tbsp. Nutiva Coconut Oil with Buttery Flavor or vegan butter
- 4-1/2 Tbsp. Pri Manuka Honey
- 1/4 tsp. sea salt
- 1/3 tsp. vanilla extract
- 1-1/2 Tbsp. SunButter Sunflower Butter
Filling
- 1/4 cup lemon juice 1 large lemon
- 1-1/2 cups cashews soaked in water 3 hours to soften
- 6 Tbsp. maple syrup
- 6 Tbsp. Nutiva Refined Coconut Oil
- 1/2 Tbsp. vanilla extract
- Dash sea salt
Topping
- 1 kiwi sliced
- 1/4 cup grapes
- 5 strawberries sliced
- 1/4 papaya sliced
Instructions
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In bowl, combine all crust ingredients until well mixed. (Note: Mixture should be dry, but moist enough to hold together. Add a little water if mixture is too dry.)
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In 9-inch pie pan, press and flatten mixture. Work up sides to form rim.
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In high-speed blender, add all filling ingredients and process until smooth and light in texture.
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Pour filling into crust and spread evenly.
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Arrange fruit on top. Add drizzle of honey, if desired. Refrigerate 8 hours or overnight to set.
Recipe Notes
Get the sweet ingredients you need!
Nutrition Facts
Cashew Cream Fruit Tart
Amount Per Serving
Calories 317
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g70%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 85mg4%
Potassium 201mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
Vitamin A 140IU3%
Vitamin C 29mg35%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.