Fresh grapefruit pieces and almond slicesfor garnish
Instructions
Cashew prep
Prep for filling, to be done the night before: Soak cashews in a bowl of water overnight (or at least 4 hours).
2 cups raw cashews
Nut crust
Spray a tart pan (with a removable bottom) with non-stick spray. Set aside.
In a food processor, combine all ingredients and blend until well-combined and sticky.
1/2 cup raw almonds, 1/2 cup raw walnuts, 1/2 cup pitted dates, 1 tablespoon raw honey or maple syrup, 1 tablespoon coconut oil, 1 teaspoon ground cinnamon
Press mixture into prepared tart pan, pressing it up against the sides and fully covering the bottom.
Chocolate cashew filling
In a food processor, blend cashews until mostly smooth and creamy.
Add vanilla, cocoa powder, honey (or sweetener of choice) and grapefruit juice. Blend until smooth and pourable.
1 tablespoon pure vanilla extract, 3/4 cup raw cocoa powder, 1/2 cup raw honey, 1/2 cup grapefruit juice
Pour into prepared crust and use a spatula to smooth out the top, if needed. Place in fridge for at least 4 hours or overnight.
Top with almond and grapefruit slices just before serving. Slice and enjoy!
Fresh grapefruit pieces and almond slices
Notes
Easily made vegan by swapping honey for maple syrup or agave!