Raw nut cream tart with dates, cashews, almonds, pecans

Ingredients for 6 servings:

• 1 cup almonds
• Water
• 90 g date(s), pitted, equivalent to 5 large Medjoul dates
• 60 g flour (almond), moist, from almond milk production
• 30 g pecans
• 2 tsp, heaped cocoa powder, (raw)
• some oil (coconut), for greasing
• 50 g cashew nuts
• 250 ml almond milk (almond drink), homemade
• 5 g sugar (coconut blossom), corresponds to approx. 1 tbsp
• 20 g seeds (chia)
• 2 tsp, saturated lecithin (sunflower)
• 40 g oil (coconut), corresponds to approx. 2 tbsp

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

For the almond milk, soak 1 cup of almonds for 8-12 hours. Drain the soaking water and rinse the almonds with water. Then, combine the almonds with water in a 1:2 ratio (1 part almonds to 2 parts water) in a blender and blend on high for 3 minutes. Pour this liquid into a nut milk bag and squeeze the bag firmly to separate the almond milk from the almond paste and the moist almond flour. For the base, pulse the dates in a food processor with an S-blade. Add the moist almond flour, pecans, and raw cacao beans and mix to form a dough. Grease 6 dessert rings and the base for the dessert rings with coconut oil. Divide the dough among the 6 dessert rings and press firmly into the base. For the topping, soak the cashews in the almond milk for about 30 minutes. Then place the cashews and almond milk in a blender and blend thoroughly with the coconut blossom sugar and chia seeds until a smooth cream forms. Melt the coconut oil and add it to the cream while it’s still liquid. Add the sunflower lecithin and blend briefly again. Immediately pour the cream onto the dough in the dessert rings. Refrigerate the dessert rings for at least 8 hours to allow the cream to set. A variation can be made into Christmas cakes by adding appropriate spices. If you end up with more almond flour than needed when making almond milk, you can add it to muesli, for example. The moist almond flour can also be frozen or dried in a dehydrator and then stored as dry almond flour. The leftover almond milk will keep in the refrigerator for 2 days and is delicious in coffee, tea, hot chocolate, and of course, muesli. It’s also great for cooking. Almond milk can also be frozen for longer storage.