Red, White and Blue Vanilla Bean Tart

We hosted a festive National Anthem party at Casa Dragoness this weekend where I created and served this epic sweet treat for our guests. The flavors and sensation reminds me of a very healthy version of Whole Foods Market's Berry Chantilly Cake. The ingredients I use in this feature are so clean and energizing that you can even enjoy this as a breakfast meal! You can make a tart like I did, or mini cupcakes!

Red, White and Blue Vanilla Bean Tart

by Sarah Farsh May 25, 2022

Crust:

• 1 cup sprouted almonds (unsalted)
• or nut/seed of choice
• 1 cup oats
• 1 tsp cinnamon
• 2-3 cups pitted dates
• pinch sea salt

Filling:

• 1 pack organic silken tofu
• 1 cup raw cashews
• or more tofu or baked Japanese sweet potato for lighter version)
• 1 cup maple syrup
• or 1/4 cup monk fruit sugar or 1 cup dates
• 1 tsp pure vanilla bean powder

Fresh Fruit Topping:

• Blueberries, strawberries
• or whatever fruits you love–kiwi, mango and peaches are wonderful too!

In a VitaMix or food processor, blend crust ingredients together to form dough. It should be like very sticky cookie dough and you'll need to use your blender plunger if using a blender to get everything combined. Scoop out dough and press into glass or whatever pie container of choice you have. Blend all filling ingredients together and poor into crust evenly. Top with sliced fresh fruit of choice and place in freezer to set for at least an hour before serving. Allow to thaw for a few minutes before serving (like an ice cream cake) for best texture. Keep leftovers in freezer if you want to maintain the form, or enjoy a mushy pie from the fridge later on :)