1
CRUST - In a food processor pulse the almonds and walnuts into a coarse meal. Add the dates, vanilla and sea salt, and pulse to combine. The crust should hold together when firmly pressed between your thumb and fingers. Distribute evenly in a medium sized tart pan (a springform pan would also work well).
2
FILLING - In a food processor churn the cashews into a paste. Add the remaining filling ingredients (banana, zest, water) and blend until smooth. Spread an even layer of the filling into the prepared tart pan – an off-set spatula works well for this task.
3
TOPPING - Mix ingredients first then Top the creamy filling with the chopped strawberries, a chiffonade of mint and a spring of coconut.
4
Chopping the strawberries allows for a rustic sprinkle across the tart. Thinly slicing the berries would allow for a more artistic arrangement. To chiffonade the mint, simple roll up the leaves into a cigar shape and thinly slice widthwise.
5
Chill the tart until ready to serve.
*If your strawberries need a boost of sweetness, toss in agave before topping the tart.
Enjoy!
