I saw this yummy dessert recipe on Neely’s site a few weeks back, and added it to my to-make file, until this past weekend when I finally made it.
And oh my, was it ever good. I’m ashamed that I waited so long to make it, because it was incredible.
I made a few substitutions and added some ingredients to my preference, and in the end, this turned into one of my favourite desserts I’ve ever made! I thought I was a lemon lover, but… limes are certainly growing on me, that’s for sure.
I used my food processor to make the crust and my Blendtec blender to make the cashew cream, and both worked well. I wish I had a tart pan, because that would have made my “tart” look better, but I didn’t, so I just used an 8×8 baking dish (which was a bit too large, so I only spread the crust out using about 3/4 of the pan dimmensions).
It worked, and it tasted delicious, and that’s all that really matters anyway, right?
Adapted from Neely Wang.
- 1 cup medjool dates, pitted
- ⅓ cup walnuts
- ⅓ cup cashews
- ⅓ cup almonds
- 1 tsp vanilla
- ½ tsp salt
- ¼ tsp cinnamon
- 1 tsp lime zest
- 2 cups raw cashews (soaked for at least 4 hours)
- ⅓ cup lime juice
- 1 tbsp lime zest
- ¼ cup agave
- 1 tsp vanilla
- ¼ tsp salt
- ¼ cup water + more as needed
- Add all ingredients to a food processor and process for a minute or two, or until everything comes together into a sticky ball.
- Press the processed tart ingredients into a baking dish/pan (I used an 8x8 dish, but an actual tart pan would work better!). Refrigerate for at least 30 minutes.
- Add all ingredients into a food processor or high speed blender and process/blend until smooth and creamy, adding more water, as needed.
- Pour cashew cream over tart crust and smooth it out. Add a bit of lime zest on top, and refrigerate for another 30 minutes before cutting into bars/squares and serving.
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