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    Dairy-Free Berries & Cream Tart

    A guilt-free dessert

    Dairy-Free Berries & Cream Tart

    Servings: 6-8



    1½ cups raw almonds

    1 cup fresh, soft medjool dates

    ½ teaspoon salt


    1½ cups raw cashews, soaked in water overnight

    ½ cup coconut milk

    ¼ cup maple syrup

    1 tablespoon coconut oil, melted

    1 teaspoon lemon juice

    2 teaspoon vanilla extract


    Raspberries, to decorate

    Blueberries, to decorate

    Blackberries, to decorate

    Mint, to decorate

    Coconut flakes, to decorate


    1. In the bowl of a food processor, add the almonds, dates, and salt, and pulse until the almonds are finely chopped and the mixture holds together when pressed between your fingers.

    2. With wet hands, transfer the crust mixture into a 9-inch tart pan, gently pressing an even layer on the bottom and sides of the pan. Transfer the crust to the freezer.

    3. Add the soaked cashews, coconut milk, maple syrup, coconut oil, lemon juice, and vanilla extract to the bowl of a food processor and pulse until smooth, scraping down the sides of the bowl as needed.

    4. Pour the filling into the frozen crust and use a spatula to create an even surface.

    5. Decorate the top with raspberries, blueberries, blackberries, mint leaves, and coconut flakes.

    6. Refrigerate tart for at least one hour.

    7. Enjoy!