Raw-ish Ginger Cashew Cream Tart with Salted Maple Caramel Sauce

Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes

Servings 8 slices
Recipe Ingredients:


  • 1 1/2 cups unsweetened shredded coconut flakes
  • 1/2 cup almonds
  • 8 pitted medjool dates
  • 1 tbsp. melted coconut oil
  • pinch sea salt

Cashew Cream Base:

Maple Caramel:


  • 1 cup sliced figs
  • small handful rose petals


  • To the bowl of a food processor fitted with an S blade, add the coconut flakes and almonds.
  • Combine for about 30 seconds, until the almonds have broken down into a sandy flour.
  • Add the dates, melted coconut oil and pinch of sea salt.
  • Blend for about 30 seconds, until you have a malleable mix that looks like coarse sand.

Cashew Cream Base:

  • For the cashew cream base: in the bowl of a high powered blender, combine the soaked cashew, melted coconut oil, maple syrup, Pacific Foods Cashew Unsweetened Original Non-Dairy Beverage, cardamom, vanilla, lemon juice and fresh ginger (or sub powdered ginger).
  • Blend on high for 3-4 minutes, until the mix is super creamy and smooth.
  • Taste and adjust sweetness and spices as you like.
  • Pour the cream over your crust base and freeze until firm.

Maple Caramel Sauce:

  • While the tart is firming up, make the maple caramel: in a small sauce pan combine the maple syrup and Pacific Foods Cashew Unsweetened Original Plant-Based Beverage.
  • Set over medium low heat and simmer until reduced by half, stirring occasionally.
  • Stir in the vegan butter and pinch of salt and cook for another few minutes, or until the mix coats the back of a spoon. Cut off the heat and let cool to room temperature.
  • Once cooled off, blend (or use an immersion blender) to bring the caramel together into a thick emulsified sauce. It thickens more as it cools. Note: I find this sauce tends to separate over time so I just re-blend it as needed.

Top It Off!

  • To put the tart together: top the tart with sliced figs, a generous drizzle of salted maple caramel sauce and rose petals. Pop the tart out of the tart mould. Let thaw at room temp for 5 minutes before slicing and serving. Enjoy!