This tart is a great way to utilize fresh seasonal fruits without compromising their nutrients. 

Once cashews are pureed and solidified, they surprisingly take on a cheesecakelike texture and flavor. The only source of sweetness comes from using fresh dates, which offers a natural caramel flavor and makes the tart rich. Both the crust and filling are made in the food processor so hands on time is minimal.

In addition to its simple preparation, it's also extremely versatile. You could add coconut flakes to the cashew mixture and replace the peaches with mango. Add cacao powder and top with raspberries. Use rose extract and strawberries, or fresh lemon juice and blueberries. As there is no sugar added, make sure the fruit used is at its peak ripeness to ensure a sweet tart.

Note- if adding cacao powder or lemon juice to the cashew mixture, add more dates to counteract the bitterness of the cacao or tartness of the lemon.

Try this method using any Spring or Summer fruits for a healthier take on dessert.


For the crust-
2 cups walnuts
14 fresh medjool dates, pitted 

For the cashew cream-
1.5 cups raw cashews, soaked in water at room temperature overnight
4 dates
1/4 cup coconut milk or water

4 very ripe peaches

1. Make the crust. Add the walnuts to a food processor and run until almost a powder. Add the dates and run until the mixture is fully combined, about 1 min. Squeeze some of the mixture with your fingers. If it holds together then it's good, if not, add a date or 2 at a time until it does. Press firmly into a tart shell and into the freezer while you prepare the cashew cream. 

2. Add the cashews, dates, and coconut milk to a food processor. Run until completely smooth. You may need to open periodically and spoon some of the mixture off of the sides. Spread into the tart shell and into the freezer for at least 1 hour.

3. Halve the peaches, remove the pit, and slice thinly. Place around the tart, overlapping until completely covered. Keep in the refrigerator for up to 3 days.

Note- If not eating right away, the tart (without the fruit) can remain in the freezer for up to a few weeks. Once ready to use, pull out to thaw for about 20 minutes and arrange the fruit. Keep in the refrigerator.

Subscribe to feast + harmony