Created by ImPat on April 12, 2020
Step 1: Process the nuts into fine pieces in a food processor.
Step 2: Add in the medjool dates and salt, and pulse until the mixture combines evenly.
Step 3: Add a dash of syrup if extra moisture is needed to get the base to stick together.
Step 4: Press into a cake tin or a rectangular quiche tin.
Step 5: Drain and rinse the cashews well and add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.
Step 6: Pour into the base and smooth out and then place the tart into the freezer to firm up.
Step 7: When ready to serve, decorate with fresh berries, almonds and coconut.
Step 8: Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!