For the crust:

        • 1 Cup Medjool Dates

        • 1 Cup Raw Cashews

        • ½ tsp Vanilla Bean Powder

        • ½ tsp Sea Salt

For the filling:

        • 1 ½ Cups Raw Cashews

        • 2 Cups Fresh Strawberries

        • ¼ Cup Coconut Cream

        • ½ Cup Coconut Butter

        • ½ Cup Pure Maple Syrup

        • 1 Bottle of Sol-ti ENERGY+ SuperShot

        • Fresh Berries of choice to decorate with

1. Prepare the Crust:

        • In a food processor, combine the medjool dates, raw cashews, vanilla bean powder, and sea salt.

        • Process until the mixture becomes sticky and holds together when pressed. If the mixture is too dry, add a few more dates.

        • Press the crust mixture evenly into the bottom of a tart pan with a removable bottom, ensuring it is firm and even.

        • Place the tart crust in the refrigerator to set while you prepare the filling.

2. Prepare the Filling:

        • Drain and rinse the soaked cashews.

        • In a high-speed blender or food processor, combine the soaked cashews, fresh strawberries, coconut cream, coconut butter, pure maple syrup, and the ENERGY+ SuperShot

        • Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well incorporated.

3. Assemble the Tart:

        • Remove the tart crust from the refrigerator.

        • Pour the filling into the prepared crust and spread it out evenly with a spatula.

        • Decorate the top of the tart with fresh berries of your choice.

4. Chill the Tart:

        • Place the assembled tart in the freezer for at least 4 hours or until the filling is set and firm. For best results, let it chill overnight.

5. Serve:

        • Once the tart is set, remove it from the tart pan and allow it to rest at room temperature for about 10 minutes.

        • Slice and serve chilled. Enjoy your refreshing and nutritious raw vegan berry tart!