Raw Blackberry Tarts with Cashew Coconut Cream

Perfect plump Blackberries at our local farmers market are always my inspiration for a raw pie! It almost seems a shame to cook fresh berries in their state of raw perfection. This recipe is the perfect solution, not to mention that there is no fiddly pastry to deal with! You can use fresh raspberries, strawberries, blueberries or a mix in place of blackberries if desired.  A thick jam is made by pureeing fresh berries with dates and vanilla before being tossed with whole berries. The mixture is then spooned into a simple  ground almond crust.  If you don’t have little fluted tart shells you can make these little pies in 1/2 cup or wide mouth one cup mason jars if desired before topping with cashew coconut cream.

 

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The Crust:

(makes 6, 3 in. individual tarts or one 9 inch pie.)

  • 11/2 cups of raw almonds (sprouted and dehydrated if possible but opt.)
  • 4 soft pitted dates
  • 1 Tbsp. of softened coconut oil

Grind the almonds finely in a food processor. With the motor running, add the dates and coconut oil until the mixture comes together.

 

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Line individual tart pans or your pie plate with plastic wrap.  If using mason jars, this is not necessary. This will prevent the almond crust from sticking to the plates. Divide the crust evenly between the tart pans or spoon the entire mixture into the lined pie plate. With the back of a spoon press the mixture evenly into the plates, easing the crust up the edges to form a nice border. If using mason jars, just press into the bottom of the jars.  Place into the refrigerator to set while you prepare the filling.

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Filling:

  • 4 cups of fresh blackberries
  • 1/4 cup of pitted soft dates
  • 1 Tbsp. of maple syrup
  • 1 tsp. pure vanilla extract

Combine 1 cup of the fresh blackberries with dates, maple syrup and vanilla in your blender until smooth. This will create the jam that binds the rest of the filling together.

 

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Fold the remaining 3 cups of berries into the prepared jam.

 

 

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Fill chilled tart shells and refrigerate until ready to serve. Top with Cashew Coconut cream. (recipe follows)

 

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Cashew Coconut Cream:

  • 3/4 cup of raw cashews
  • 11/2 tsp. of fresh lemon juice
  • pinch of salt
  • 11/2 Tbsp. of melted coconut oil
  • 1/8 cup of clear agave syrup or honey
  • 1/4 cup of water

Blend all ingredients in a high speed blender until silky smooth. Place in the refrigerator to set up slightly before spooning onto your raw pies.

 

 

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