Lemon Cashew Cream Tarts: Raw Vegan Dessert Recipe

Directions

1. Place the cashews in a bowl and cover with filtered water. Cover the bowl and allow to soak overnight or at least two hours.

2. Drain the cashews and place in a blender with filtered water, coconut nectar, salt, coconut oil, vanilla extract, and lemon juice. Blend until a frosting consistency is acheived.

3. Transfer the cream to a dish and refrigerate for at least 1 hour.

4. Place the walnuts in food processor and grind into a chunky, meal consistency. Then add the dates (remember to remove the stone!) and blend until a crumby consistency that forms together when pressed (if it doesn’t, try adding another date). Add vanilla and salt and blend.

5. Take a little crust and form it into muffin/cupcake baking cups. Baking cups can be placed in a similarly sized container to help maintain shape, or used on their own if necessary. Press in middle and flute edges, or press edges into the crinkles, with higher edges than center. Make sure crust has no cracks or crumbs but is smooth, firm crust. Put crusts in freezer for about an hour or two to firm.

6. Remove the walnut cups from the freezer and take small offset spatula or kitchen knife to gently pry crusts loose from the wrappers.

7. Fill each walnut cup with cashew cream and top with fresh blueberries and mint or any other fruit of your choosing.