Raw Spiced 'Cream' Tart

Being the type of person I am, I love a challenge!

From solving basic maths problems to becoming unreasonably serious and competitive during quiz nights... I love it all!

Segwaying in seamlessly, being a bit of a health food nut I love the challenge that comes with taking traditional foods and transforming them into more 'skinny jean-friendly' versions. Take for example this Spiced Ricotta and Nectarine Tart. I have made this recipe on a number of occasions and love the flavour combination of the creamy ricotta and the spices. What I don't love is the amount of refined sugar and fats it contains.


Solution: The Raw Spiced Cream Tart!

No it doesn't actually contain any dairy cream; it is in fact and gluten dairy free, vegan and totally delicious!

Taking the basic flavours from the original dish I swapped out the butter-loaded pastry and sugary ricotta filling and instead used a wheat free base of raw nuts and fruit and a cashew cream filling. A few adjustments here and there and I was left with a delicious treat which is light, not overly sweet and is missing none of the creaminess of its predecessor!

Raw Spiced Cream Tart

For the base: 

1 cup pitted dates
1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup raw cashews
2 tbsp sunflower seeds 


For the Filling:
 
1 1/2 cups raw cashews, soaked overnight
1/4 cup almond milk (or other nut milk)
1 1/2 tsp vanilla extract
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cardamon
2 tbsp maple syrup



To make the base blitz the base ingredients in a food processor until everything is well chopped and the mixture will stick together when squeezed in your fingers. Press the base into a large tart tin or several individual sized tins and put in the freezer.

To make the filling blitz the cashews in a food processor until it forms a paste and gradually add the milk, blending until the mixture is smooth and creamy. Add the remaining ingredients and blitz again until everything is combined.

Spoon the filling into the chilled tart bases and smooth the tops. Refrigerate for an hour to chill and then decorate with a drizzle of maple syrup, a sprinkle of nuts or anything else you like!