This is delicious. The tartness of the deep rich cherries contrasts the sweetness of the crust and the cashew nut cream.
Serving Size: 6
for the pie shell:
- 150 grams hazelnuts
- 50 grams coconut (not sweetened)
- 150 grams fried cherries or dried mixed berries
- 150 grams dates, pitted
- 1-2 Tbs. cold water or apple juice
for the filling:
- 150 grams raw cashew nuts, soaked overnight
- 75 grams maple syrup, agave or pomegranate juice
- 1 tsp. freshly grated ginger or 2 teaspoons ginger powder
- lemon juice
- 500 grams fresh cherries, halved and pitted
- The day before, place the cashew nuts in a bow l of water and allow to soak overnight in the refrigerator.
- The next day line the tart forms with plastic wrap.
- Using a food processor, “grind” the hazelnuts, coconuts, fruit pieces and dates together.
- Gradually ad a bit of water so that it becomes a mass.
- Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust.
- Put the tart forms in the freezer to become hard.
- Pour off the water from the soaking cashews and place them in a blender.
- Add the liquid (maple syrup, pomegranate syrup) and blend to a smooth consistency.
- Add a very small pinch of salt, a splash of lemon juice and the ginger and once again blend.
- Season to taste with extra lemon juice or ginger.
- Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.
- Arrange them on a serving platter.
- Fill each of the tarts with some of the cashew mixture and set in the refrigerator to chill and harden.
- Clean and cut the cherries in half and remove the pits.
- Arrange the cherries on top of each of the tarts.
- Optionally a few mint leaves can also be used as garnish.
I made the almond cream pink for Valentine’s Day by using pomegranate juice. It’s really not necessary that it is so sweet, as the crust is sweet.
Inspired by “De Rauwkost Keuken” by Marysia Morkowska & Armin Zogbaum
Other Valentine’s Day recipes: