This recipe is inspired by Matthew Kenney’s book “Everyday raw desserts”
Ingredients for a 22 cm tart pan
Crust
1 C cashew soaked and dehydrated
1 C almond soaked and dehydrated
3 T coconut or yacon syrup
1/2 t vanilla powder
pinch of himalayan salt
Filling
2 C cashew, soaked overnight
1/4 C coconut or yacon syrup
1 T nutritional yeast
1 T Shiro Miso
1/4 C Lemon juice
1/2 C water
pinch of himalayan salt
Top
Fresh raspberries
How to do it
For the crust. Process cashews and almonds in a food processor into a coarse flour. Add vanilla, salt and syrup of your choice and pulse again until well mixed. If you use a tart pan with removable bottom, line the bottom with parchment paper and press the mix.
If you use a silicone baking pan, you don’t need to use parchment paper: just press the mix.
For the filling. Blend all the ingredients in a powerful blender until smooth and pour into prepared crust.
Place the tart in the freezer until completely firm, remove from the pan and let it thaw in the refrigerator.
Garnish with fresh raspberries.
The tart will keep for at last 4 days. Store covered in the fridge.
