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xoxo, Madeline

Berry Tart with Lemon Cashew Cream and Almond Crust

Berry Tart with Lemon Cashew Cream and Almond Crust

Berry Tart with Lemon Cashew Cream and Fresh Berries -

I can't tell you how much I love raw vegan cakes and tarts at moment. They are super easy to make, healthy, delicious and cold ( especially perfect for the few hot summer days). The only downside of it, well, is that sometimes you have to wait for a long time for them to get ready because many of these cakes require at least four hours to be in the freezer in order to set. But not the one I am going to recommend to you now. This berry tart with lemon cashew cream and almond crust can be serve immediately once it is ready. How about that?! 

Serves: makes 2 small tarts, double the recipe if making a large tart.

What you'll need:

  • 1 cup almonds
  • 4-5 medjool dates, pitted
  • ½ cup cashews
  • ¼ cup almond milk
  • 1 lemon, zested and juiced
  • pinch of salt
  • 1 tbsp of agave syrup
  • fresh berries (raspberries, strawberries, blackberries, or blueberries)
  • a few fresh basil leaves

How it's made:

  1. Place almonds and 4 dates in blender or food processor. Pulse to a fine crumb.
  2. Check the texture to see if it holds together like a crust when pressed. Pulse in another date if needed.
  3. Divide the dough between 2 small tart pans. Firmly press into the pan to create a crust.
  4. Wrap with plastic wrap and store in the refrigerator if not using immediately.
  5. Place cashews, almond milk, lemon juice and zest, salt, and agave syrup in food processor. Blend until the mixture is creamy and smooth. 
  6. Take the crust out of the refrigerator and pour the cashew cream over. Spread the cream evenly.
  7. Top with berries and garnish with fresh basil and serve. This tart can also be stored in the refrigerator for a few hours before serving.


Berry Tart with Lemon Cashew Cream and Almond Crust -
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