Heres a little sumin sweet to polish off your weekend.
This is a recipe I created for the Matthew Kenney course and decided to re-make over the weekend.
Sunday is my special day. Not just a day of rest but a day to take time for myself and nourish my mind and body. To be peaceful, to reflect, to be creative, and to cleanse.
The perfect sunday must involve something sweet of course, so make it raw, dairy and sugar free and enjoy every last bite.
Raw fig & blueberry tart with lime & cashew cream
2 cups almonds
1/2 cup dates
2 tablespoons coconut oil
1 teaspoon cinnamon
1/3 cup shredded coconut
½ tsp sea salt
Lime Cashew Creme Filling:
1 cup cashews, soaked 4 hours and drained
1 tbsp agave syrup
1 tbsp lime juice
1 tbsp lime zest
Fresh figs and bluberries
For the crust:
Process all ingredients in a food processor until combined. Try not to over process, it will give a much more of a rustic crunch to your base.
For the cashew creme filling:
Process all ingredients until creamy.
Line tart pan with plastic wrap. Put crust mixture in tart pan(s). Using your fingers, press base into place, slightly wetting your fingers as needed to help press. Fill with Cashew Creme filling followed by sliced figs and blueberries.