I found some amazing peaches and blueberries last week at the Farmers Market. They don’t need any cooking or extra sugar so I used them as a topping for this healthy raw tart.

I love raw desserts because they taste amazing and so I don’t feel guilty about having a second slice. And when you’ve gained 30+ pounds due to growing new life, it is easier to justify a second piece of pie if it’s at least a healthy one.

I like to warm coconut oil in a hot water bath until it is melted and easy to pour. Once refrigerated, it becomes cold and turns back into a solid where it helps to hold the nuts together in the crust and the filling to become mousse-like and luxurious. There is only a hint of a coconut taste and the oil is all kinds of healthy.

The buttery crumbly crust and smooth cold lemon cream are the perfect foundation for fresh, ripe summer fruit.

Raw Summer Fruit Tart with Cashew Lemon Cream

Crust:

1 cup raw pecans

1 cup raw almonds or walnuts

2 tablespoons melted coconut oil

1 tablespoon raw agave nectar

pinch of sea salt

Lemon Cream:

1 cup cashews, soaked 5 hours in purified water

1/4 cup almond milk

2 tablespoons raw agave nectar (or other liquid sweetener)

zest from one lemon

2 tablespoons lemon juice

1/4 cup melted coconut oil

pinch of salt

1 cup fresh blueberries

1 cup fresh sliced strawberries

2 peaches or nectarines, pitted and cut into bite sized pieces

1-2 teaspoons agave nectar

Using the blade attachment in your food processor, pulse nuts, almonds, and salt until in small crumbly pieces, 15 pulses. Add coconut oil and agave, and pulse 5 more times until combined. Press into round or rectangular tart pan with removable bottom. Refrigerate until ready to use. Meanwhile, make filling.

Combine all filling ingredients except coconut oil in high-speed blender and process on low until smooth. Increase the speed to medium and slowly add in coconut oil, blending until creamy. Pour into chilled crust and refrigerate several hours. Before serving, combine cut fruit with agave nectar. Top the cold tart with fruit and serve immediately.