Add walnuts & cashews to food processor and process into a meal. Add in the drained dates and process until the mixture starts to come together and forms into a ball. Add in vanilla extract and pinch of salt and pulse several times.
Lightly grease an 8 " tart pan with a removable bottom and line it with parchment paper. Transfer nut/dates mixture to the prepared tart pan and using plastic wrap press it out evenly. Be sure to create an even bottom & sides so it doesn't break off. Place into the freezer for at least 30 minutes.
Clean the bowl of the food processor and place the drained cashews in it. Process until creamy mixture forms. Add in coconut oil, coconut milk, maple syrup, vanilla extract and a pinch of salt. Blend until the mixture is smooth, thick and creamy.
Pour the almond cream into the chilled crust and spread out evenly. Line the edge with fresh strawberries (halved), place blueberries & blackberries in the middle, and circle them with fresh raspberries. Cover and place in the freezer for at least 30 minutes.
To serve, let the tart thaw for 10 minutes before slicing. Enjoy!
Preparation time doesn't include soaking time
No Bake Cheesecake with Berries
Amount Per Serving (152 g)
Calories 371Calories from Fat 230
% Daily Value*
Saturated Fat 9.8g49%
Polyunsaturated Fat 15.8g
* Percent Daily Values are based on a 2000 calorie diet.