Indulgent, No Bake and Healthy!
This Raw and Vegan Vanilla Tart is free of dairy & gluten, paleo and free of refined sweeteners.
A little history.. I grew up with a raw vegan father. He only eats fruits, veggies, nuts and seeds, never heated above 118 degrees F. My mom was a certified raw chef thru the living light culinary institute, however she was not a raw vegan. Growing up I learned how to prepare raw foods, and make amazing raw desserts. We were never forced into the lifestyle and grew up eating a healthy balanced diet that included everything. I went raw vegan for one year after college, but I really found it difficult to maintain. I guess it is not for everyone! I really admire my dad for sticking to the raw diet for more than 30 years now!! I sold raw cakes and treats out of my home for a few years as a side business, when I just had one little one around. After Fiori was born it became a little too much for me to handle, but I will start back up again soon!! I find so much pleasure in creating raw vegan treats. This vanilla tart is my favorite simply because you can top it with whatever you feel like. Some nights I will use peanut butter and chocolate to top it, and sometimes I like berries or just as is. It is so versatile and can easily be adjusted to whatever flavor you’re in the mood for. It will last you in the freezer up to a month, but I guarantee it will be eaten before that!
If you try this recipe, leave a comments and don’t forget to tag your photo with #kayscleaneats on Instagram or Facebook! I love hearing from you guys!
No bake, easy and indulgent raw vegan tart.
- 3/4 cup sticky medjool dates
- 3/4 cup raw pecans
- 1/3 cup rolled oats
- 1 tbsp coconut oil
- dash salt
- 2 cups soaked cashews soak cashews overnight(4-6hrs) or in hot water for 2 hrs
- half a small lemon juiced
- 1 1/2 tbsp vanilla extract
- 1/4 cup maple syrup you can sub any sticky sweeter i.e. agave, brown rice syrup, honey..
- 1/2 cup coconut cream
Lightly Grease a tart pan with coconut oil and set aside
Place pecans and oats into a food processor and process till meal texture forms.
Add the rest of the crust ingredients and process till a sticky texture forms, about 1-2 minuets.
Press crust evenly into your tart pan, then place in the freezer while you make the filling.
Place all vanilla tart ingredients into a high speed blender. Blend till smooth, about 3-4 minuets. You may need your blender stick to help keep the filling moving, it is very thick.
Pour filling over the crust and place in the freezer for 2 hrs or untill filling is firm.
Top with your favorite toppings, chocolate, peanut butter, jam, berries, or have it plain! Enjoy!!