1 cup oats
½ cup of almonds
½ cup walnuts
1 cup pitted dates
2 tablespoons ground flax
¼ teaspoon cinnamon
1 tablespoon raw sugar
Cream Filling Ingredients
1 ripe banana, mashed
1 cup cashews
½ cup almond milk
2 tablespoons malpe syrup
1 teaspoon vanilla extract
½ cup coconut oil, softened
For the crust, first start by pulsing the almonds, oats and walnuts in a high speed blender until they are in small crumbs.
Next, add the rest of the crust ingredients to the blender and pulse until mixture is sticky and has formed into one batter with minimal chunks.
Smooth this mixture with your hands into a pie plate, pressing firmly around the shape of the pie plate so that the mixture will stick together.
Place crust in the fridge to harden while you start on your filling.
To make the filling, add all ingredients to a high speed blender and blend until smooth.
Pour the mixture into the tart and place in the fridge.
Chop up assorted fruits such as kiwi, strawberry and blueberries and place along the top of the tart.
For best results, let the tart become firm in the fridge for about 1-2 hours and serve cold!