Fruit tarts, with their creamy filling and plump, seasonal fruits, are desserts fit for the gods. But dairy? Not so heavenly for most Earth dwellers. This tart is made with a light and airy cashew cream filling that incorporates lemon, maple syrup and coconut oil. Set in a sweet gluten-free, no-bake crust, the superfood ingredients in this wholesome dessert will lift your spirits (and your energy!) skyward.
Cashew Cream Fruit Tart
Topping
-
1
kiwi
sliced -
1/4
cup
grapes -
5
strawberries
sliced -
1/4
papaya
sliced
-
In bowl, combine all crust ingredients until well mixed. (Note: Mixture should be dry, but moist enough to hold together. Add a little water if mixture is too dry.)
-
In 9-inch pie pan, press and flatten mixture. Work up sides to form rim.
-
In high-speed blender, add all filling ingredients and process until smooth and light in texture.
-
Pour filling into crust and spread evenly.
-
Arrange fruit on top. Add drizzle of honey, if desired. Refrigerate 8 hours or overnight to set.
Get the sweet ingredients you need!
Nutrition Facts
Cashew Cream Fruit Tart
Amount Per Serving
Calories 317
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g70%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 85mg4%
Potassium 201mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
Vitamin A 140IU3%
Vitamin C 29mg35%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
