Fresh Fruit Tart with Date Nut Crust
1 cup walnuts (soaked 1 hour, drained and rinsed)
1 cup pecans (soaked 1 hour, drained and rinsed)
½ cup dried coconut
1 cup Medjool dates (about 10)
1 tsp cinnamon
pinch of sea salt
Chop walnuts and pecans in a food processor, then add dates, cinnamon and sea salt and pulse until it begins to stick together like a dough. Press evenly into tart pan and refrigerate while preparing fruit topping.
2 bananas, sliced into rounds
1 kiwi, sliced into half moons
8 oz. strawberries, sliced
4 oz. blueberries
1-2 Tbl agave syrup (optional)
Place bananas in a layer around bottom of crust. Top with remaining fruit, then drizzle with agave syrup just before serving.
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