Sweet Tart Recipe

1-1/2 cups raw almonds (soaked 15 minutes or more)
1/2 cup (plus enough for bottom of pan) raw dried coconut
1/3 cup honey or agave

To make: Combine crust ingredients in food processor and process until chunky. On the bottom of a 12" tart pan or dish, sprinkle coconut to keep the crust from sticking to the pan. Mash crust into pan bottom evenly.

CREAM CHEEZE LAYER

1 cup raw cashews (soaked 30 minutes or more)
(Note: If you're using a non-heavy duty blender, the longer you soak the easier this process will be)
3/4 cup raw honey or agave
1 lemon juiced
1 TBSP Maca (available from Raw guru store- see link below)

Blend all cream cheeze ingredients in a blender until completely creamy. Pour mixture evenly on top of crust. Cover and refrigerate while you prepare the fruit topping.

TOPPINGS!

Choose a nice variety of colorful fruits, best in season.
I like to arrange them in a creative pattern, but if time is limited, just mix them and spread on top of the cream cheeze layer. This is where you can get creative and cut or dice the fruit into different sizes and shapes, but I'll give you my suggestions below.

1/2 lb. Strawberries - sliced
4 oz. Blackberries
1/2 Mango- cut into long strips
1 Kiwi- cut into discs

GARNISH

Garnish with lemon zest and chopped mint leaves.