Fruit Tart


  • 100 g walnut
  • 70 g almond flour
  • 1 pinch vanilla powder
  • 50 g dried figues
  • 40 g date paste
  • 20g coconut oil
  • Pinch of salt

In a food processor, pulse walnuts, ½ cup at a time, for 2-3 second increments until the walnuts turn to a fine flour like consistency. Be careful not to over blend or the walnuts will turn into butter rather than meal. Mix the walnut meal and the remaining ingredients by hand. Press crust into a pan. Smooth and level the top with an offset spatula. Freeze overnight


  • 200 g soaked cashews
  • Zest of 1 orange
  • Zest of 1 citron
  • 50 g coconut sugar
  • 1/2 cup orange juice

  • 1 tbs coconut oil


Blend all ingredients; except the coconut oil, until completely smooth. Gradually stream in melted coconut oil while the blender is running. Pour filling over prepared crust and let set in freezer. Once frozen, remove from pan and cut tart into long triangular slices.