Ingredients
For The Crust:
- 1 cup raw cashews (140 grams)
- 2 tablespoons unsweetened cocoa powder
- 2/3 cup packed pitted dates halved (110 grams)
- 1 teaspoon water
For The Tart:
- 1 cup raw cashews soaked in water overnight
- 1/4 cup unsweetened vanilla almond milk
- 2 tablespoons honey (or agave syrup for vegan)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons dairy-free mini chocolate chips roughly chopped
- 1 cup strawberries thinly sliced
Instructions
- Line the bottom of an 8-inch tart pan with a removable bottom with parchment paper. Set aside.
- Place the cashews and cocoa in a large food processor and blend until crushed. Add in the dates and blend until well mixed and crumbly. With the food processor running, add the water and blend until a ball begins to form.
- Transfer the mixture to the prepared pan and press out very firmly, leaving a thick ridge for the crust. Give yourself some time, as it takes a bit of effort to get the crust even. Place it in the freezer.
- Drain the water from the cashews and place them into a small food processor (about 3-cup capacity). Add in the almond milk, honey, vanilla, and salt. Use the "chop" setting if your processor has one and process for 1 to 2 minutes, stopping to scrape down the sides as necessary. Then, use the "purée" setting if your processor has one for 5 to 7 minutes, stopping to scrape down the sides,. Process until the mixture is totally smooth. This does take some time, but it will get there!
- Transfer the cream to a bowl and stir in the chopped chocolate chips. Pour into the prepared crust. Lay the strawberries into the cream, gently pressing them into it.
- Cover with foil and freeze until the cashew cream is totally firm, about 3 to 4 hours or up to overnight.
- Let the tart sit at room temperature for 10 to 15 minutes before slicing. DEVOUR.