The Small Bites bloggers gathered for a pot luck, and we thought everyone should benefit! Here is the recipe from Margaret Rizzuto for a Raw Fruit Tart. Says Margaret: “What a fun experience writing for Small Bites has been. Then there was the bloggers dinner what could be better -delicious food and new foodie friends!”
The recipe, after the jump.
Raw Fruit Tart
2 cup raw almond
1 cup raw walnuts
1/2 cup Medjool dates, pitted
1 teaspoon vanilla extract
Pinch of sea salt
1 cup cashews
2 frozen banana, peeled
zest of 1 lemon
4-6 tablespoons water
3 cups strawberries, chopped
2-3 tablespooons agave syrup (depending on sweetness desired and/or ripeness of fruit)
8-10 leaves fresh mint
2-3 tablespoons shredded coconut
In a food processor pulse the almonds and walnuts into a coarse meal. Add the dates, vanilla and sea salt, and pulse to combine. The crust should hold together when firmly pressed between your thumb and fingers. Press evenly along the bottom and up the sides of a medium sized tart pan that has a removable bottom.
Then process the cashews into a thick paste. Add the remaining filling ingredients and blend until smooth and creamy. Spread an even layer of the filling onto the crust in your tart pan using a spatula.
Mix the agave and coconut into the strawberries then top the filling with the strawberries, and sprinkle with mint.
Chill the tart until ready to serve.
*Note: Depending of the size of the pan you are using you may need a bit more or less of the mixtures. If you need more it’s an easy fix – just blend up more of the ingredients. If you have any left over you can always use the nuts from the crust in salad or over ice cream and if you have extra filling – just pop it into a small glass and chill and serve as a pudding.