Lemon Raspberry Tart

Oh sweet sweet summertime. Literally my favorite time of the year. There is nothing sweeter than the weather being in the 80s and 90s, and spending more time outdoors. The parties, the waterfalls, I mean really everything. And there is nothing better than the fruits and veggies that are just everywhere. 

This season truly is everything, and what's summer without a quintessential berry dish. I tried my hand at a raw vegan dessert. So, give this tart a try. I promise you, you won't be disappointed. 

Ingredients: 
Crust:

• 1 1/4 cup Walnuts 
• 15 Dates 

• 2 tsp Vanilla Extract
• Pinch salt 
• 2 tbsp maple syrup 
• 3/4 cup shredded coconut 

Middle Layer: 

• 1 1/4 shredded coconut 
  
• 1/2 can coconut sweetened condensed milk 
  
• Crushed Freeze dried raspberries 

Cream Layer: 

• 1 cup soaked cashews (soak in hot water for at least 45 minutes) 
  
• 5 tbsp maple syrup 
  
• 2/3 cup coconut oil 
  
• 5-7 raspberries 
  
• 1/2 cup water 
  
• Juice of 1 lemon 

Directions: 

1. Make the crust first: separately, in a food processor, blend the walnuts and then dates. In a bowl mix all of the ingredients together. It should form a sticky enough base to make a crust. 
2. Take a 9x9 baking dish and line it with the crust 
3. Next, make the middle layer: mix together the shredded coconut and sweetened condensed milk. Gently fold in crushed freeze dried raspberries. Layer on top of the crust. 
4. Finally, make the cream layer: blend all the ingredients in a blender until its nice and creamy. It should be pretty thick still. 
5. Layer on top of the coconut layer. Feel free to top it with whatever you like! 
6. Place in the freezer for at least 2 hours until everything is firm and has set. 
7. Let it thaw just a touch before serving.

I hope you enjoy this tart as much as me and my family did! Cheers!