| 10 | 40 | 328 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 12 |
| 1 cup | Pistachio nuts |
| 1 cup | Dates (pitted) |
| 1/4 tsp | Salt |
| 2 cup | Cashew nuts, raw (soaked) |
| 1 cup | Coconut cream |
| 2/3 cup | Lemon juice |
| 1 medium | Lemon ((zest of one lemon)) |
| 86 gm | Sweetener, syrup, agave |
| 1/2 tsp | Turmeric, ground |
| 3 gm | AGAR POWDER ((1.5 tsp)) |
1. Soak cashews overnight.
2. In a food processor, blend ingredients for crust for 5-15 seconds (until you can press into crust, but before it turns to nut butter. Crust mix should have small visible pieces of nut and date).
3. Press crust into bottom of spring form pan.
4. Strain liquid from cashews.
5. Add all ingredients for filling, except agar and coconut cream, into clean food processor and blend until smooth.
6. In a small saucepan bring coconut cream and agar agar to a low boil, stirring constantly.
7. Reduce heat and simmer while stirring for three minutes.
8. Remove from heat. Add cream filling to pot. Stir until well incorporated.
9. Pour filling into crust and refrigerate until firm, about 3 hours.
10. Decorate top of tart with fresh strawberries, lemon slices, and fresh mint leaves.
11. Enjoy!
| Fruit | 0.5 |
| Meat Alternative | 1.1 |
