It’s been a little while since I’ve shared a tart like this.
I was going for a cheesecake type of thing and, while this doesn’t taste exactly like cheesecake I think it’s definitely delicious! I wanted to keep it simple and not bother turning on the oven since it’s been pretty warm.
Anyway, I recently made this huge batch of chocolate granola. Of course, true to my habit I made it without any sort of recipe. I also made way more than I had planned. It does save well, but it was more than I would be able eat any time soon. That’s why I thought it would be fun to make a granola crust with some of it.
I’ve used granola for making crusts like this in the past with great results. In a sense, it’s not very different than a cookie crust since granola is basically crunchy cookie crumbles. If you want to use some granola that you’ve already got on hand, feel free to do that. I love to do this when the pantry is full of too many almost-empty boxes of granola.
As for the toppings, I used some sliced fresh figs and fresh flowers. The flowers were obviously for photo value and not to be eaten. My little nephew asked me why I put flowers on it as if he couldn’t fathom why anyone would do something that crazy. I told him I just thought they were pretty and the face he gave me was priceless. He was so confused.
So yeah, this is a great treat to make for the Summer. You do need to plan ahead for soaking the dates and nuts but it’s so easy otherwise and really fast.
Granola Crusted Cashew Cream Tart
- 1 cup raw cashews soaked overnight
- 1 cup pitted dates
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 teaspoons lemon juice
- 1 tablespoon chia seeds
- 1/2 cup unsweetened coconut chips
- 2 1/2 cups granola any kind works but use gluten free if necessary
- 1-2 tablespoons non-dairy milk
- 2 teaspoons coconut oil
- 1 tablespoon maple syrup