I’ll run the risk of repeating myself (I tend to do this on occasion), but when I see desserts like this from Deliciously Organic, it makes me scratch my head in amazement that anyone would eat anything with added sugar or worse yet, something store-bought. This is so easy to make (but not quick) and it uses fantastically (is that a word?) basic ingredients. While you technically can’t have your cake and eat it too, this recipe really makes you feel like you can.
Every once in a while, I come across a dessert that makes me head straight to the kitchen, immediately working to adapt my own version. I had my first bite of this delightful tart while in Texas and proceeded directly to Whole Foods for ingredients. Several days of testing led to a wonderful result. A creamy, sweet tart with nice coconut flavor and a cold melt-in-your-mouth crust. It doesn’t require any heat to prepare, which is an added bonus during the hot summer months.
I’ve never made cashew cream and enjoyed this opportunity to try it out. I prefer to soak nuts overnight to reduce the phytic acid, so I think it’s essential to drain the cashews before making the cream.
The tarts need to be eaten as soon as they come out of the refrigerator. As you’ve noticed, I love my organic dairy, so I’m excited to give you a dairy free, grain free, and raw dessert.
