Pear Tart, with Cashew Cream and Toffee-Date Topping

Recently I was looking for something simple to make. At first I thought about making some type of cream cookie dipped in chocolate, but didn’t have time, so I came up with this sweet recipe and, not only was it simple to make, it was absolutely de-li-cious!!! Enjoy! =)

2 Ginger Snap flavored Larabars (think of this as a “Semi-Homemade” recipe)
1 cup raw cashews (soaked for 8 hours or more – very soft)
1/2 cup raw macadamia nuts (soaked for 8 hours or more – very soft)
1 tsp organic vanilla extract (non-alcoholic)
1/4 – 1/2 cup raw agave nectar
dash of ground cinnamon
dash of ground ginger
2 Bartlett Pears, or other variety (cut into slightly thin slices)
1 1/2 cups Medjool dates (pitted and soaked for 1 hour – reserve water)
4-6 drops English Toffee flavored SweetLeaf Liquid Stevia

For tart crust – Process Larabars in a food processor until a dough ball forms. Remove dough, and roll flat. Take dough and press into the bottom of bowls, or small tart dishes. Add the fresh cut pear slices. Sprinkle cinnamon and ginger on top. Set aside.

For Cashew Cream – Combine soaked cashews and macadamia nuts into a food processor or blender. Add a little water and mix until super smooth, gradually adding the agave nectar and vanilla extract. Add more agave or water as needed to make cream. Cream should be thick and smooth – not runny. Pour cream over top of pears and crust. Place in freezer until firm.

For Toffee-Date Topping – Using the reserved water with the dates, smash them into a creamy paste. (I did this by hand, but you can use a blender or food processor if you’d like). Once smooth, add the English Toffee liquid stevia – mix again.

To serve – Remove cream tart from freezer and let sit in refrigerator for about 30 minutes to an hour to slightly thaw. Spread date paste over top and serve. It’s very sweet, and delightful! Even non-raw foodies love this dessert!

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