Raw cashew and red fruit tart

Ingredients :

For the crust:

150 g (1 1/2 cups) pitted dates

100 g (1 cup) almonds (or walnuts of your choice)

50 g (1/4 cup) shredded coconut

1 pinch of salt

For the filling:

300 g (2 cups) cashews (soaked in water for 4 to 6 hours or overnight)

120 ml (1/2 cup) coconut milk

80 ml (1/3 cup) maple syrup or vegan honey

3 tablespoons lemon juice

1 teaspoon vanilla extract

50 ml (3 tablespoons) melted coconut oil

For the topping:

150 g fresh red fruits (strawberries, raspberries, blueberries, etc.)

2 tablespoons red fruit jam (optional)

A few mint leaves for decoration

Instructions:

Blend the ingredients:

Place the dates, almonds, shredded coconut and salt in a blender. Blend until you have a sticky dough.

Form the crust:

Press this mixture into the bottom of a tart pan (18 to 20 cm) lined with parchment paper. Place in the freezer while you prepare the filling.

Blend the filling:

Drain the soaked cashews and rinse them. Place them in a high-powered blender with the coconut milk, maple syrup, lemon juice, vanilla and coconut oil. Blend until smooth and creamy.

Assemble the tart:

Pour the filling over the cold crust. Smooth the surface with a spatula.

Add the berries:

Arrange the fresh berries on top of the tart. You can also lightly brush the fruit with jam for a glossy finish.

Chill:

Place the tart in the freezer for 2-3 hours to set. Remove 15-20 minutes before serving to soften slightly.

Origin of  Raw cashew and red fruit tart :

The raw vegan cashew and mixed berry tart is a modern dessert rooted in the rise of raw veganism, a dietary movement that gained popularity in the 1990s and early 2000s. Raw veganism advocates for uncooked, minimally processed foods to maximize nutritional benefits. During this period, innovative chefs began experimenting with nuts like cashews and natural sweeteners such as dates to create dairy-free, gluten-free desserts. Cashews, when blended, mimic the creamy texture of traditional dairy products, making them a staple in raw vegan kitchens.

The use of cashews in desserts has deeper historical roots. Cashew trees, originally native to Brazil, were introduced to Africa and India in the 16th century by Portuguese traders. Over the centuries, cashews became a popular ingredient in Indian and African cuisines due to their versatility and richness. Similarly, dates, which have been cultivated in the Middle East for over 6,000 years, were traditionally used as natural sweeteners in regional desserts. This historical use of both ingredients influenced their incorporation into modern raw vegan recipes.

The pairing of these historical ingredients with berries reflects contemporary culinary trends of the 2010s and 2020s, where there is a strong emphasis on fresh, seasonal, and vibrant foods. Berries, prized for their antioxidants and tangy flavors, add both nutrition and aesthetic appeal to the tart. This dessert exemplifies how traditional ingredients and modern dietary innovations can merge to create a globally inspired, health-conscious treat.