Gluten Free Healthy Berry Tart
Serving Size: 6-8
1 cup raw cashews
7 large medjool dates (pitted)
1/2 cup maple syrup
1/2 cup almond flour
1/4 tsp kosher or pink himalayan sea salt
1/4 tsp baking soda
2 Tbsp ground flaxseed
1/4 tsp cinnamon
8oz package organic cream cheese
6 oz plain Greek yogurt
2 Tbsp maple syrup
1/4 tsp vanilla extract
Preheat oven to 350°
Place cashews and dates in two separate bowls, both filled with water. Let soak for 30 minutes as this softens them and makes it easy for us to blend!
After soaking is complete, drain water.
In food processor or high powered blender, combine cashews, dates, 1/2 cup of maple syrup, almond flour, salt, baking soda, flaxseed, and cinnamon. Pulse 10 times, then blend medium- high speed for one minute or until mixture is smooth.
Spray standard pie pan with nonstick spray and press crust evenly into pan.
Bake for 20 to 25 minutes or until golden brown.
Meanwhile, rinse out food processor or blender and place cream cheese, yogurt, 2 tablespoons of maple syrup, and vanilla extract. Pulse five times, then blend on medium-high speed until whipped and creamy.
Let crust cool for 20 minutes, then evenly spoon cream mixture on top of crust. Top with your favorite berries.
Transport tart into freezer to set for one hour before serving. Keep stored in fridge or freezer.
Enjoy!We want to see your yummy creations! After making this recipe be sure to snap a pick and checkin with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;) )