Raw Meyer Lemon Raspberry Souffle Tart

Raw Meyer Lemon Raspberry “Souffle” Tart

Crust:

• 2 cups macadamia nuts
• 4 dates, softened in water and drained

1. Blend macadamia nuts and dates in food processor until finely ground.

2. Pat crust into tart pan with removable bottom.*

Jam Layer:

• 2 pints raspberries
• 4 dates

1. Purée raspberries and dates in food processor.

2. Pour over crust and dehydrate  at 115 degrees until raspberry purée has reduced and has a jam like texture.

3. Chill

Lemon Filling:

• 1 cup meyer lemon juice
• 2 cups cashews, soaked 6 hours, drained and rinsed
• 1/3 cup raw, organic agave nectar (or liquid sweetener of choice)
• 3/4 cup coconut butter, softened
• 1/4 cup coconut oil, softened
• 2 teaspoons Meyer lemon zest
• pinch of turmeric, for color

1. Place all ingredients in high-speed blender. Blend until very smooth.

2. Pour over cooled jam layer and chill at least 6 hours or until set.

Source