Easter Fruit Tart

Prep time: 15 min Cook time: 20 min | Additional time: 2-3 hours

This delightful Easter Fruit Tart is filled with a creamy white chocolate cashew center that features leftover nut pulp of your choice. Topped with an assortment of fresh, colorful, juicy fruit. A refreshing dessert for spring and summer!

Servings: 8-10

Gluten Free

Naturally Sweetened

Vegan

Ingredients

Crust

1 ½ cups gluten-free oats
½ cup almonds
4 ½ tbsp coconut oil (melted)
2 ½ tbsp light agave (sub with maple syrup)

White Chocolate Cashew Cream

1 can coconut cream/coconut milk (solid part)*
⅓ cup almond pulp (from almond milk) (sub with cashew pulp, hazelnut pulp etc.)
1 cup cashews (soaked overnight)
1 tbsp coconut oil
2 tbsp light agave syrup (sub with maple syrup)
½ cup vegan white chocolate chips

Directions

Step 1

For the crust add oats and almonds into a food processor. Pulse until combined and add agave syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well.

Step 2

Bake at 350F for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.

Step 3

Add coconut cream/milk, agave syrup, almond pulp, coconut oil and white chocolate chips into a small saucepan and heat over low until completely melted and combined. Set aside to cool for 5-10 minutes.

Step 4

In a food processor or high speed blender add soaked cashews and coconut/white chocolate mixture. Process until completely smooth for about 5 minutes.

Step 5

Transfer mixture into crust and let cool in the refrigerator four two to three hours until tart has set.

Step 6

Garnish with fresh fruit to create an easter egg pattern and serve immediately.

Step 7

Store leftovers in the refrigerator for up to two days.

Notes:

*if using coconut milk, refrigerate overnight and use solid part only.
**strain almond pulp before adding into coconut cream/milk.