Yields4 Servings
Crust Ingredients
1 cup dry raw pecans
1 tbsp coconut shreds
3 medjool dates (remove pit + soak for 5 mins to soften)
Berry Cream Ingredients
1 cup raw activated cashews (to activate, soak overnight)
2 tbsp lemon juice
½ tbsp lime juice
3 tbsp raw agave
2 tbsp melted coconut oil
34 tbsp water (add more if needed)
himalayan sea salt
1 cup fresh berries (equals approx 5 strawberries + 20 raspberries)
Crust Directions
1Grind your pecans inside a food processor alone
2Once you have a flour texture add your dates
3Once pecan flour + dates are processed together
4Press mixture inside of a tart mold
Berry Cream Directions
5Add all of your berry cream ingredients inside blender
6Blend on high speed until smooth
7Pour your cream on top of crust
8Add fresh raspberries + strawberries
9Refrigerate for 1.5 hours until solid
10Take out and consume right away. Enjoy!
Ingredients
Crust Ingredients
1 cup dry raw pecans
1 tbsp coconut shreds
3 medjool dates (remove pit + soak for 5 mins to soften)
Berry Cream Ingredients
1 cup raw activated cashews (to activate, soak overnight)
2 tbsp lemon juice
½ tbsp lime juice
3 tbsp raw agave
2 tbsp melted coconut oil
34 tbsp water (add more if needed)
himalayan sea salt
1 cup fresh berries (equals approx 5 strawberries + 20 raspberries)
Directions
Crust Directions
1Grind your pecans inside a food processor alone
2Once you have a flour texture add your dates
3Once pecan flour + dates are processed together
4Press mixture inside of a tart mold
Berry Cream Directions
5Add all of your berry cream ingredients inside blender
6Blend on high speed until smooth
7Pour your cream on top of crust
8Add fresh raspberries + strawberries
9Refrigerate for 1.5 hours until solid
10Take out and consume right away. Enjoy!