It’s very fast, easy to prepare and simply blissful! A vegan raw cake that doesn’t require any baking at all and it doesn’t use sugar, flour, milk or eggs. 

Strawberry Filling

1 ½ cups cashews, soaked for 2 hours 2 cups strawberries ¼ cup agave nectar Juice from 1 orange 1 teaspoon vanilla extract or seeds of 1 vanilla bean 1 Tablespoon organic soy lecithin Place the cashews, strawberries, agave nectar, orange juice and vanilla extract in a blender (preferably Vitamix or Blendtec) and process on high speed until smooth. Add the soy lecithin and process for 1-2 minutes.

Crust

2 cups raw almonds, unsoaked ¾ cups pitted medjool dates, unsoaked ¼ teaspoon salt Place the almonds in a food processor fitted with the S blade and process until finely ground. Add the medjool dates and the salt and process until the mixture resembles coarse crumbs and begins to stick together. Don’t over-process.

Scoop the crust into a round 9-inch tart pan with removable bottom. Distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a ¾ inch lip of crumbs along the sides. Press the crust down on the bottom of the pan using your fingers and palm. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the rim. Place the crust in the freezer for 15 minutes.

Topping

1 cup fresh blueberries 1 cup fresh raspberries 1 cup fresh blackberries Remove the crust from the freezer and spread the strawberry filling over the bottom. Place the berries in a mixing bowl and toss gently. Arrange the berries over the top of the tart so that the entire tart is covered. Chill for at least 2 hours before serving. Enjoy!