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
1

Grind your pecans inside a food processor alone

2

Once you have a flour texture add your dates

3

Once pecan flour + dates are processed together

4

Press mixture inside of a tart mold

Berry Cream Directions
5

Add all of your berry cream ingredients inside blender

6

Blend on high speed until smooth

7

Pour your cream on top of crust

8

Add fresh raspberries + strawberries

9

Refrigerate for 1.5 hours until solid

10

Take 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
1

Grind your pecans inside a food processor alone

2

Once you have a flour texture add your dates

3

Once pecan flour + dates are processed together

4

Press mixture inside of a tart mold

Berry Cream Directions
5

Add all of your berry cream ingredients inside blender

6

Blend on high speed until smooth

7

Pour your cream on top of crust

8

Add fresh raspberries + strawberries

9

Refrigerate for 1.5 hours until solid

10

Take out and consume right away. Enjoy!

Raw Berry Tart