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+ servings

Cashew Cream Tart Recipe

Course Dessert
Cuisine American
Keyword cashews, dairy free, tarts, vegetarian
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 24 tarts
Calories 104kcal


Tart Shell

  • 2 cups raw walnuts
  • 1 1/3 cups packed pitted dates
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 2 tablespoons water, if needed

Cashew Cream


Tart Shell:

  • Combine the walnuts, dates, oats and salt in a high-quality food processor, and process unti small crumbles form and the dough begins to stick together in one big ball.
  • If mixture is too dry, add up to 2 tablespoons water and continue to process.
  • Break off pieces of dough with your hands and press inside one 24 cup or two 12-cup mini muffin tins, presseing down in the middle so that a cup shape is formed. Freeze for 20 minutes, until hardened.

Cashew Cream

  • In a food processor or blender, process the drained cashews, dates, vanilla, water and salt until completely smooth, scraping down the sides occasionally. Add more water if it seems too thick.
  • Pop the frozen tart shells out of the tin and fill with the cream. Refrigerate until ready to serve. Top with berries and enjoy!


Calories: 104kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Sodium: 50mg | Fiber: 2g | Sugar: 9g