Crust:

• 1/2 cup raw cashews

• 1/2 cup raw pistachios

• 3/4 cup Medjool dates (~8 dates), pitted and chopped

• 1 1/2 tablespoons unrefined coconut oil, melted

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon ground cardamom

• 1/4 teaspoon pink Himalayan salt

Filling:

• 1 cup raw cashews, soaked according to instructions

• 3/4 cup Three Trees Pistachio Nut Milk

• 1 tablespoon maple syrup

• 1 tablespoon unrefined coconut oil, melted

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon ground cardamom

• 1/4 teaspoon pink Himalayan salt

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Toppings:

• 5-6 small plums, thinly sliced

• 2 tablespoons raw pistachios, chopped

To make the filling, begin by soaking the cashews. Place 1 cup raw cashews in a small bowl and fill the bowl to the top with water. Allow the cashews to soak for at least 4 hours (ideally overnight). After soaking, drain and rinse the cashews, discarding the leftover water.

In a high-powered blender (such as a Vitamix) blend the drained cashews and additional filling ingredients on high for about a minute, or until the filling is completely smooth and creamy. Refrigerate the filling for at least 30 minutes to thicken.  

To make the crust, pulse the listed ingredients in a food processor until fully incorporated and a clumped mixture forms. Press the mixture evenly into and up the sides of the tart pan to form a crust.

Pour the filling into the crust and smooth the top with a spatula or knife. Place the tart in the refrigerator for 20 minutes to set.

Arrange the thinly sliced plums (or seasonal fruit of choice) on top of the tart filling, using a layering technique.

Return the tart to the refrigerator until it’s ready to slice and serve. Sprinkle chopped pistachios on top of each individual slice for added crunch.