local raw honey & stone fruit summer tart

one of my absolute favorite treats to make during my absolute favorite stone fruit season. 

this was made easily & devoured quickly in our house. 

nutty crust & a creamy filling, topped off with fresh, local stone fruit & local raw honey drizzle-perfect for a lighter, refreshingly healthy summertime dessert! 

crust: 

1 c raw activated almond meal or flour 

1 c raw activated pecans

10 soft, organic pitted dates

1 t coconut oil

1 t cinnamon

1/2 t high quality sea salt

-add all ingredients to your food processor and process until you get a dough-like consistency. press evenly into the bottom & up sides of a tart dish with a removable bottom, or springform pan. set in freezer while making the filling. 

filling:

1/2 c raw cashews (soaked at least 2 hr)

1/4 c coconut butter

1/4 c coconut oil

1/4 c raw local honey

splash (2-4 T) of coconut water 

juice & zest of 1 organic lemon

pinch of sea salt

1 t vanilla extract or a large pinch of vanilla bean powder

-add all ingredients to a high speed blender and blend until very smooth and creamy. smooth into the bottom of the crust and set back in freezer for about an hour until firm. 

-slice a selection of local peaches, nectarines, plums & apricots & arrange on top of tart. gently warm some raw local honey and drizzle right before serving. slice and savor!