Raw desserts naturally do not contain any flour or refined sugar, making them a great choice for anyone looking to support blood sugar levels. This crust is made from blended nuts and dried fruit, and the filling is made from blended cashews, maple syrup, and spices.
Free of refined flour, refined sugar and butter; this raw cashew cream tart is sweetened with maple syrup, and no flour is needed as the soaked and blended cashews create the base for a dairy-free cream. The crust is made from dried fruit blended with nuts and flax seeds, allowing this pie to provide 4 grams of fibre per serving.
Free of refined flour and sugar, with 4 grams of fibre per serving and high in protein at 7 grams.
Using a Food Processor
You will need a food processor or Vitamix to make this dessert; I have done it in my Nutrabullet in the past but you will need to do the crust in two batches. Make the crust first and you can just wipe it out afterward, before making the cashew cream to save on cleaning time.
Use Raw Cashews
To get the creamy non-dairy cream tart consistency that beautifully replicates traditional cream cheese, you will need to purchase raw cashews. Roasted and salted cashews will not give you the creamy consistency that you are looking for with this tart.
Variations For The Raw Pie Crust
You can use any nut in place of the walnuts and almonds in the crust recipe, or just use one type of nut for the crust. In place of the dates you can use raisins (or sultanas). I sometimes like adding 1/2 cup of shredded unsweetened coconut to my raw pie crusts.
Soaking The Cashews
You will need to soak the cashews for at least 4 hours before making this dessert. You can get away with less time if you are using a powerful processor such as a Vitamix. Soaking nuts also increases the mineral availability in the nuts, making them more nutritious which is especially important for those following a plant-based diet.
Can I Use Honey in Place Of Maple Syrup?
Yes, honey can be used in place of maple syrup.
How Long Does It Have To Set For?
You can eat the tart as is as soon as it is finished, and like any cream tart it will be slightly soft (not pie-like). If you want a more firm consistency, let it set in the fridge for about 1 hour, or the freezer for 15-30 minutes before serving.
Easy Non-Dairy Dessert - Raw Cashew Cream Tart
For the crust:
- 1/2 cup walnuts raw
- 1/2 cup almonds raw
- 1/2 cup dates (or 3/4 cup of sultanas)
- 1/2 tsp sea salt
- 4 tbsp flax seeds
For the cashew cream filling:
- 1 cup cashews raw, soaked*
- 1/4 cup almond milk
- 3 tbsp maple syrup real
- 1/4 tsp sea salt
- 1/4 tsp ginger ground
- 1/4 tsp cinnamon ground
- 1 tsp vanilla pure
- 2 tbsp avocado oil**
- You will need a food processor and a tart-dish. A normal cake tin could be used as a substitute if you don't have one.
- To make the crust first pulse all the nuts in the food processor until they are crumb-sized. Add other ingredients for the crust into the food processor. The mixture should start to stick together. Add more dates if the mixture isn't sticky enough. Once it is all blended pour the mixture into tart-dish and press down evenly using the tips of your finger. Put in fridge while you prepare the filling.
- To make the cream filling, first blend the soaked cashews until they are smooth like butter. This can take up to 3 minutes. Next, add all of the other ingredients and blend until smooth.
- Remove the tart crust from the fridge and add cashew mixture on top and spread evenly. Place the tart in the fridge while you chop up your desired fruits, letting it set ideally for 1 hour. You can speed up this process by putting it in the freezer until the fruit is ready.
- Thinly slice your seasonal fruit of choice and layer it on top of the set tart before you are ready to serve.