FOR THE CRUST

¾ cup Organic RAW Whole Almonds

¾ cup Organic RAW Pitted Dates

FOR THE FILLING

¼ cup Organic Cashews, RAW Whole

¼ cup water

1 tablespoon lemon juice

2 bananas

Let’s start by making the crust. In a food processor or high speed blender, blend the almonds until finely ground.

Add dates and process until the mixture starts sticking together when pressed.

Divide mixture into 2 and press each one into the bottom and up the sides of six-inch tart pans. Pop into the freezer for 30 minutes to set.

Now let’s make the filling. Blend cashews, water and lemon juice until very creamy – this will take a few minutes. Add the bananas and continue processing until very smooth.

Pour mixture into the tart shells and return to the freezer to set for 2 hours.

Take tart out of the freezer half an hour before serving to allow it to slightly defrost. Tarts will keep in the refrigerator inside a covered container for a week.