So right after I made the lovely cashew cream and realized I need this cream in my life at all times, I made some vegan tarts for this cream to dwell in and for me to devour .  These tarts are seriously so easy to make and the outcome is actually incredible.  It’s the flavour of the tart shell with the creamy goodness of the cashew and the sweetness of the fruit that make these irresistible.  I kept taking small bites of the tart and thinking how is there no added sugar in this, it felt super good eating a tart that fulfilled my sweet-tooth craving but was raw and HEALTHY and full of good fats, fibre and protein. Not only are these tarts good for you, but they are CUTE and who doesn’t like a cute dessert? These could be dressed up for any occasion! Maybe some cranberries and mint leaves for Christmas or strawberry hearts for Valentine’s; be creative! I knew these tarts would be a hit after getting the approval of my sister’s boyfriend who really isn’t a fan of anything healthy haha.  I was sure he would take a bite and be like thanks but no thanks but he ate the whole tart.  I’m pretty sure my sister and I had a look of disbelief on our faces the whole time.  I can’t wait to make these tarts again for potlucks and gatherings.  They are simple to make and a great conversation piece as many people won’t even realize that they are eating a vegan dessert. I can’t wait to try out more raw dessert recipes, so much fun! Raw Cream and Fruit Tarts ½ cup of chopped pitted dates or 10 whole dates (preferably medjool) 2 to 3  tbsp of chopped pecans 1 cup of raw cashew cream Muffins liners or mini tart tins Throw the whole dates, ground almond and pecans in a food processor and pulse until mixture is chopped and crumbly.  I actually didn’t have a food processor on hand and ended up chopping the dates/pecans up with a knife and it worked out well, just more time consuming. Using your hands, form 7 to 8 evenly sized balls of the date mixture.  Wet hands slightly and flatten out each ball and press firmly into muffin liner or tart tin.  Fill each tart with a dollop of cashew cream and then top with berries. Place in the fridge for 1 to 2 hours before serving. Share on Facebook Tweet Follow us Share Share Share Share Share