If you haven't discovered the magic of soaked cashews then now is the time. Soaking the cashews softens them so that when placed in a blender with other ingredients they become a paste that is malleable in so many ways. Here they serve as the basis for the fruit "custard".
If you look at other recipes for raw berry tarts most of them will include a sweetner of a sort, but I prefer to let the berries speak for themselves. And if fresh berries are too dear for your budget, frozen ones work just as well and are often sweeter. Just increase your cashews by 1/4 of a cup since frozen berries seem to have more liquid in them.
Raw Berry Tart
(makes 6 individual tarts)
1 1/2 cups walnuts
1/2 cup shredded coconut
1 1/2 tablespoons coconut oil
6 dates, pitted
6 oz raspberries
1/2 cup cashews, soaked for at least 8 hours
1 lemon, juiced
extra berries to top
In a food processor combine all crust ingredients and processor until it forms sticky mixture. Press into muffin tin lined with paper liners. Freeze for 30 minutes. Drain cashews and place in food processor and process until cashews are a paste, scraping down the sides as needed to incorporate all. Add raspberries and lemon juice to cashews and process until fully blending, using a spatula to ensure cashew paste is scraped off bottom and blended in. Pour filling into crusts and freeze for at least 1 hour. Top each tart with a berry and serve.
Recipes currently inspiring me:
Tofu Pecan Olive Dip at Tofu Mom
Coconut Semolina Cake at An Edible Mosaic
Sage Stuffing and Shitake Shallot Gravy at Olives for Dinner