30 minutes
Cook Time
0 minutes
Cooking Level


  • 1 Pure Flavor® Alonna Canary Melon, diced
  • 12 oz Pure Flavor® Sweet Blooms® Strawberries, diced
  • 6 oz blueberries
  • 12 medjool dates, pitted & divided
  • 1 cup room temperature water
  • 1 cup walnuts, chopped
  • 1 cup raw cashews, soaked in hot water
  • 2 tbsp warm water
  • 1 ½ tsp vanilla extract
  • 1 tsp cinnamon


Step 1

Combine cashews, 6 dates, 1 cup water & vanilla extract into a high-speed blender and blend thoroughly. Store in fridge until ready to use.

Step 2

To make the crust, combine walnuts, remaining dates, and cinnamon in a blender until somewhat chunky. Add remaining water until a thick dough forms.

Step 3

Cover and place in the fridge for 20 minutes.

Step 4

Using a muffin tin, add a layer of saran wrap to each section and then add a scoop of crust dough. Press gently to form a cup.

Step 5

To remove the tarts from the molds, gently lift the edges of the saran wrap and place each tart on serving plate.

Step 6

Fill each tart shell with the cashew cream and then top it with fruit to serve.

Recipe created by Hope Monaco

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