this raw, vegan, and grain free delight is sure to make your tummy happy... and all others who you share it with! it's a 4 layered chilled dessert-but don't let that intimidate you, it's deliciously easy!!
crust:
1 c almonds
1 1/2 c dates
coconut oil
-in a food processor, process almonds until fine. then add dates and process until it sticks together easily between your fingertips, adding a bit of coconut oil if needed. line a glass baking dish with parchment paper or use a tart pan with a removable bottom. evenly & firmly press crust into the bottom of pan and set in freezer.
creamy filling:
1 c cashews soaked overnight + drained
2 c brazil nuts soaked overnight + drained
3/4 c coconut oil
1/2 c lemon juice
1/2 c liquid sweetener of choice
1/2 t vanilla bean powder
1/4 t sea salt
-add all ingredients to a high speed blender and run until completely smooth. remove 1/2 of the mixture into a bowl and set aside. to the blender, add 3 T minced ginger & blend again. pour over crust and set back in freezer. add the remaining filling back to the blender and add in a large handful of baby spinach + 2 peeled kiwi fruit & blend until smooth. evenly pour this layer over the ginger layer and set back in freezer.
-neatly peel 2 more kiwi and slice into rounds. lay out evenly on top of the tart and keep in freezer until firm & ready to slice-about 3 hours.
enjoy!!
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