Do you have a surplus of walnuts? Do you love using seasonal fruit? Then this is the raw tart for you.
Crust: 3 cups walnuts, 3 tablespoons maple syrup, 1 tablespoon coconut oil and 1/2 teaspoon salt
3 cups walnuts (soaked 5 hours or more)
3/4 cups lemon juice
3/4 cups agave
3/4 cups coconut oil
1.5 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon vanilla extract
Fruit topping: 3 cups raspberries
For the crust, place the walnuts in the food processor and blend for about 10 seconds. Add remaining ingredients and blend again, but keep the crust some chunky.
Press the crust into a tart pan and dehydrate overnight or bake at lowest heat in your oven. (Alternative is to place crust in freezer).
For the filling, place the soaked walnuts in the food processor and blend first, then add the liquid ingredients, and finally adding salt, cinnamon, and nutmeg at the end.
Pour the filling into the prepared crust, and place in the freezer for 20-30 minutes to set up.
Top the tart with berries, and place in the freezer until ready to serve.