• 2 Cups Raw Cashews
  • 1 Cup Medjool Dates, pitted (8-10 large dates)
  • 1 Tsp. Coconut Oil
  • 1 Pinch Salt
Cashew Cream
  • 2 Cups Raw cashews soaked in cool tap water for 4 – 8 hours
  • 1/4 Cup shredded unsweetened coconut soaked in cool tap water for one hour
  • 3/4 Cup Coconut Oil
  • 1/2 Cup Orange Juice
  • 3 Tablespoons Agave Nectar
  • 2 Tablespoons Fresh Lime Juice
  • 2 Teaspoons Vanilla
Flower Decoration
  • 1 Package (6 ounces each) Driscoll's Blueberries
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 3 Kiwis
  • 2-3 Driscoll's Strawberries
  • 1-2 Mangos
  1. Crust
  2. PREPARE an 11-inch tart pan with removable base by greasing it with coconut oil.

    LIQUIFY coconut oil by standing the jar in a bowl of hot tap water for 5 to 20 minutes.

    PULSE unsoaked cashews in food processor until chopped to medium size.

    ADD dates and pulse again.

    ADD 1 teaspoon coconut oil and salt.

    PULSE again just until blended. Do not over-mix.

    CRUMBLE cashew dough evenly into the tart pan.

    PRESS the dough firmly and evenly into the pan and upward along the rim.

    CHILL tart shell in refrigerator while you prepare the filling.
  3. Cashew Cream Filling
  4. DRAIN water from cashews and shredded coconut.

    PLACE cashews, coconut, orange juice, agave nectar, and lime juice in a blender.

    BLEND until mixture begins to flow easily inside the blender. If necessary, turn off blender and stir mixture with a long wooden spoon.
    ADD coconut oil.

    ADD vanilla.

    BLEND for 5 to 15 minutes or until creamy. 

    POUR cashew cream into prepared tart shell and spread evenly.

    CHILL tart in refrigerator for 1 hour or until firm.
  5. Flower Decoration
  6. FORM a circle of raspberries around outer edge of tart crust.

    FORM a circle of blueberries inside the raspberry circle.

    REMOVE green tops from strawberries.

    CUT strawberries lengthwise into slices, each ¼-inch thick.

    FAN OUT nine strawberry slices in a circle at center of vegan tart, points facing outward.

    PEEL skins from kiwis using a potato peeler.

    CUT kiwis into 9 wedges.

    FAN OUT three kiwi wedges to resemble leaves in three places around strawberry circle.

    PEEL skins from mangoes using a potato peeler.

    CUT four slices from wide sides of mangoes, each ¼-inch thick.

    CUT mango slices into flowers using a cookie cutter or a pairing knife.

    CUT a hole into the center of each mango flower about the size of a dime.

    PLACE one mango flower onto each set of kiwi leaves.

    PLACE remaining mango flower onto center of strawberries.

    FORM three semi-circles of raspberries inside the blueberry circle.

    FILL remaining spaces with blueberries.

    PLACE one raspberry into each mango flower hole.

    CHILL tart in refrigerator until ready to serve.

    LIFT base of pan to unmold vegan tart.

    SLICE and serve vegan tart immediately.
Serving Size:

1 slice (188g)

Calories 461.42
Total Fat 32.07 g
Saturated Fat 16.07 g
Cholesterol 0 mg
Sodium 30.35 mg
Total Carbohydrates 42.13 g
Dietary Fiber 4.52 g
Sugar 20.16 g
Protein 7.71 g