Raspberry and Fig Raw Tart | Vegan, Refined Sugar-Free, Gluten-Free

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6 servings

Perfect simple and healthy dessert recipe for the summer! Fig and raspberry tart, made in less time than a regular tart, but impressive for your guests!

Ingredients

Crust

1 cup raw cashews soaked a few hours
1 cup raw hazelnuts soaked overnight, or at least for a few hours
5 dried figs could be replaced with dates
1 tsp raw organic coconut oil
⅛ tsp unrefined sea salt

Filling

1 cup raw cashews soaked overnight in filtered water
1/4 cup fresh organic raspberries washed and dried
1½ tsp pure vanilla extract
2½ Tbsp maple syrup
1 tsp chia seeds
1/4 cup Fresh organic raspberries to put on top

Instructions

Put the soaked nuts, figs (or dates), coconut oil and salt in a food processor and whizz until smooth. It doesn't have to be perfectly smooth, but smooth enough to create a sticky paste. It should only take 30-60 seconds.
Transfer the nut mixture into a clean pie pan with removable bottom (it's mandatory, otherwise you'll never be able to get it out later) and using your (clean) fingers, push it down and around, moulding it to the pan all around. Once it looks good, put it in the fridge to set.
While that cools down, wash the food processor, and then make the filling.
Simply put 1 cup of soaked cashews into the food processor, along with the fresh raspberries, vanilla, maple syrup, and chia seeds, if using. Blend until creamy and smooth. That should take about 30-45 seconds.
Take the pie crust out of the fridge and scoop the cashew-raspberry mixture into it with a spoon. Smooth it out. Add fruits on top (if using), and put back in the fridge to cool down for 30 minutes (or more) before serving.
Enjoy!