Raw Harvest Tart

This is kind of like pumpkin pie. You could use pumpkin in place of the cashews and carrot juice... I've never tried that, but sure it would work! Enjoy!


HARVEST TART
2 cups almond flour (ground almonds)
2 tablespoons dates, pitted (soaked ½ hour if firm)
¾ cup maple syrup powder or raw agave nectar
¾ cup coconut butter
Pinch of salt

For the crust, mix in processor. Press into pie plate. Refrigerate until firm.

1 cup raw cashews, soaked 1 hour, drained
1 cup carrot juice
¾ cup raw agave nectar
¾ cup coconut butter
1 tablespoon vanilla extract or fresh seeds
1 tablespoon cinnamon
2 teaspoons ginger
½ teaspoons ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon sea salt

Blend in high speed blender (or food processor) until completely smooth. Fill the prepared pie crust (while filling is still at room temp) Refrigerate 1 hour or more until it sets. (Extra filling can be eaten like pudding.)