Carob Cherry Tart

A creamy no-bake carob dessert with a hint of cherry flavor for holidays and celebrations, or to make an ordinary day special.

Crust Ingredients:

• 1/2 cup raw walnuts
• 1/2 cup raw pecans
• 1/2 cup raw cashews
• 3/4 cup gluten-free rolled oats
• 3 tablespoons carob powder*
• 1/4 cup shredded coconut, unsweetened*
• 1/4 cup agave nectar, amber
• 1 teaspoon pure vanilla extract*
• 3 tablespoons filtered water
• 1/2 teaspoon coconut oil to grease pan

Filling Ingredients:

• 1 cup fresh or frozen thawed dark sweet cherries,  pitted
• 8 dates, soaked for 2 hours, drained
• 1 1/2 cup coconut milk
• 1 cup coconut oil, melted
• 1 cup carob powder
• 2 tablespoons cherry extract*
• 1 tablespoon vanilla extract
• 1/4 teaspoon sea salt
• 2 or 3 cherries and mint leaves to garnish

Crust Directions:

1. In a food processor, pulse nuts and oats until finely chopped.
2. Add remaining crust ingredients, except for the coconut oil, and process until well combine and clumps together.
3. Press evenly into a spring foam pan greased with the coconut oil. Refrigerate for 30 minutes or more.

Filling Directions:

1. In a high powered blender, blend on low speed then high all the filling ingredients, except for the garnish of cherries and mint, for 2 minutes or until creamy smooth.
2. Pour filling mixture over nut crust and spread evenly with an silicone spatula. Refrigerate for at least 24 hours before serving sliced with a garnish of cherries and mint. Stores refrigerated for up to 5 days.

Yield:
Makes 8 large servings or 12 small

* There is a small possibility of carob powder and shredded coconut being gluten and dairy contaminated from having been manufactured in facilities that use wheat and milk, and though most extracts contain alcohol primarily derived from gluten-free corn, uncompromising vegans and people with celiac disease and gluten sensitivity may want to contact manufacturers to be sure that the products they use are vegan and gluten-free.

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