The Lechasseurs' Recipes

Only the "keepers"

Raw Fruit Tarts


Cashew sweet cream

1 cup almonds or walnuts, or combo (I used almonds)
5 medjool dates
dash or two of cinnamon
2 tablespoons water, divided


Cashew Sweet Cream: Make your cashew sweet cream, you can use right away or keep in the fridge for a few hours to thicken. Cashew cream can also be made a day or two ahead.

Crust: Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined, and somewhat chunky. Add one tablespoon of water, and process until dough forms. Add the extra tablespoon of water if needed (you may find in your climate or altitude that you may not need it). We don’t want the dough too wet, just enough so that it combines nicely. Cover and place in the refrigerator for 20 min to stiffen.

Prep fruit: While dough is setting, prepare your fruits and set aside.

Assemble: Using molds of choice, line each with a piece of saran wrap or cut parchment paper (this will help to remove them so be sure to leave overhanging flaps). Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly, yet gently into place. Fill each tartlet with cashew cream, almost to the rim, and level out, top with fruit.

Remove: To remove tart from mold, gently lift the edges of saran wrap or parchment paper, place on flat surface and using a spatula carefully wedge under the tart and move to desired flat surface.

Make ahead: You can prepare these a couple hours ahead, cover with saran wrap and store in the refrigerator until ready to eat. Makes 2 three inch fruit tarts using the mini cake molds. Each fruit tart is about 2 servings.

Use this sweet cashew cream in fruit tarts, dolloped on pancakes and waffles, or as a dip for fresh berries!

Author: Julie | The Simple Veganista
Prep Time: 10 Total Time: 10
Yield: Makes 1 1/2 cups 1x

1 cup raw cashews, preferably soaked 2 to 3 hours
4 – 5 medjool dates
2 teaspoons vanilla extract
3/4 – 1 + 1/4 cup water (185 – 310ml)


Combine all ingredients, start with only 3/4 cup water, and blend until creamy smooth, stopping every now and then to scrape down the sides.
Add additional water 1 or 2 tablespoons at a time until desired consistency. If you find you added too much water, add a few more cashews and blend.
Taste for flavor, adding an extra date or two for added sweetness if desired.
Store: Leftover cashew cream can be kept in an airtight container in the fridge for up to 5 days. Sweet cream will thicken when chilled. Keep in the freezer for 2 – 3 months, let thaw before using.

Makes anywhere from 1 1/2 cups and up, depending on how much water you use.

Quick soak cashews: To soak your cashews quickly, cover them with hot water and let set for 5 – 10 minutes. Drain cashews and use accordingly.

Regular soak for cashews: Cover with an inch of cool water, let soak for 2 – 3 hours. Cashews don’t need any longer than 3 hours, but will be ok if soaked longer.

You may also like to use almonds without the skins. Soak your almonds at least eight hours or overnight.

Photos shown represent using 4 dates, 3/4 cup water, and cashews quick soaked for 10 minutes.

RECOMMENDED EQUIPMENT: I love my NutriBullet (affiliate link) for small jobs like this! It’s compact, easy to use and cleans up well. For more of my favorite cooking tools, shop my kitchen essentials.

The Simple Veganista