Vegan Vanilla Cream Fruit Tart

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Ingredients

  • Crust:
  • 1 1/2 cups almond meal
  • 1/2 cup coconut sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup vegan butter, melted
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  • Filling:
  • 3/4 cup raw cashews
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • pinch of sea salt
  • 1/2 block (8 oz.) San Diego Soy Dairy Organic Firm Tofu
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  • Topping:
  • 2-3 cups assorted sliced fruit
  • 1/2 cup apricot preserves, blended, strained and warmed to create a glaze

Instructions

  • Combine the ingredients for the crust and press into an 8” springform pan.
  • In the jar of a high speed blender combine the cashews, maple syrup, vanilla, salt and tofu. Blend on high speed until smooth and creamy.
  • Pour the creamed mixture over the crust, layer the fruit over the filling and brush with warmed apricot preserves. Chill before serving.
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