Half-Moon Fruit Dessert Appetizer

INGREDIENTS

• 1 cup Earth Goods Organic Oat Flakes (or gluten-free)

• 2 tbsp Earth Goods Organic Brown Flaxseed

• 1 tbsp Earth Goods Organic Extra Virgin Coconut Oil

• 3–4 Medjool dates, pitted

• 1 cup almond meal (or crushed almonds)

• ½ cup raw almonds

• ⅓ cup Earth Goods Organic Extra Virgin Coconut Oil

• ½ cup Earth Goods Organic Blue Agave Syrup

• ½ cup freshly squeezed lemon or lime juice

• 2½ cups raw cashews (soaked overnight)

• 6 tbsp water (add more if needed for desired consistency)

• 1 tbsp vanilla extract

Toppings:

1 cup fresh strawberries and blueberries (or other berries of choice)

DIRECTIONS

1. Pulse all ingredients in a food processor until combined. You may have some rough pieces of almonds; for a less rustic texture, blend until crumbly and slightly sticky. Note: If the mixture is too wet, add more almond meal. If it is too dry, add more dates.

2. Press the mixture into a 9-inch tart pan, ensuring it is evenly flattened and spread across the base. Next, shape the edges: pinch the crust with your thumb and index finger, pressing it firmly against the edge of the tart pan until it is fully formed all around.

3. After soaking the cashews overnight, discard the soaking water and rinse them briefly. Add the cashews to a high-speed blender.

4. Add the coconut oil, lemon juice, agave syrup, vanilla extract, and water to the mixture. If the consistency is too thick, gradually add more water, one tsp at a time. The mixture should remain relatively thick, so be careful not to add too much water.

5. Once blended, pour the cashew mixture over the crust and freeze overnight or until solid.

6. When ready to serve, allow the tart to thaw for 15 minutes. Then, top it with freshly sliced strawberries and blueberries. Enjoy!