Raw Banana Cream Berry Tart
I made this little dish for a 4th of July get together, one recommendation that I can give you is to make sure you have enough time to cool this fully before eating/taking it to a get together. One more tip, don’t leave the strawberry tops on; they look great but they make eating the tart sort of a pain.
For the Crust I used a recipe from Ode to the Raw
For the Filling:
1 1/2 Cups Raw Cashews, Soaked for 2 hours
2 Bananas, sliced
1 tsp. Vanilla Extract
2 Tbsp. Raw Agave Nectar or Maple Syrup (Grade A), or more if you want it sweeter
2 Tbsp. Coconut Oil, hardened
1/2-1 Cup of water, depending on if your mixture is able to blend well
12 Strawberries, Cut in Half
1/2 Cup Blueberries
A few Blackberries if you have them on hand
Make crust and press it into your tart or pie pan, make sure that it is an even thickness throughout and put in the freezer for roughly 45 minutes to an hour. Meanwhile, take the filling ingredients with just a little bit of the water and put them in a blender (I didn’t use a food processor because the cashews don’t get as smooth a consistency as a blender). Add more water until the texture of the filling is completely smooth, but not too watery; sort of like pancake batter.
Take your crust from the freezer and pour the filling inside, making sure it is flat. Put, it back into the freezer for approximately 1-2 hours. Take out once it is firm and topped with sliced strawberries, and blueberries to your own accord. It is best served slightly frozen, not too hard and not too soft as to spill over when you cut it.