Using up the last plums of the season and some juicy prunes in a creamy decadent dessert–a marriage between a raw “cheesecake” and a tart! So I’m calling it “P&P cheesecake tart”! My husband suggested the name “P^2 Cheesecake Tart”, but I guess that’s a bit too… geeky?! 😉
Whatever you may call it, this fruity melt-in-your-mouth dessert is a must try if you enjoy sweet treats that are nutritious and secretly good for you! The filling consists of plums blended with soaked cashews, coconut oil, lemon juice for a zesty punch, maple syrup for natural sweetness, and vanilla. The crust is made of almonds and prunes, meaning you only need 8 main ingredients to prepare this easy and simple treat in under 30 minutes!
Plums and California prunes are impressively high in nutrients. They contain over 15 different vitamins and minerals, in addition to fiber and antioxidants. Prunes are also known for improving several health conditions, including constipation and osteoporosis. In fact, research shows that a serving of about 5 prunes helps slow bone loss in postmenopausal women. In addition to helping support healthy bones, prunes help support heart and digestive health.
They are naturally sweet with no added sugar, and their low glycemic index and dietary fiber help manage weight and balance blood sugar levels.
That’s why I’ve been so excited to partner with California Prunes (CDPB) who is leading the way in supporting world-class research on the nutritional benefits of incorporating prunes in our diet. In fact, the CDPB is currently sponsoring its largest clinical trial on the impact of prunes on bone density in postmenopausal women.
As if you needed an excuse to indulge in this rich creamy cake–in moderation of course! Hope you get to try it and reap the amazing benefits of its wholesome ingredients. Who said you can’t eat healthily and have your cake too?!
P&P “Cheesecake” Tart Recipe
Serves 8-10
Ingredients
Crust
- 1 and 1/2 cups almonds
- 3/4 cup California Prunes
- Pinch of sea salt
Filling
- 1 and 1/2 cups raw cashews, soaked for 2+ hours
- 1 large plum, chopped (1 cup)
- 1/4 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil, melted
Topping
- 3-4 large plums, pitted and thinly sliced
Directions
- To prepare the crust: Add the crust ingredients to the food processor and process until you get a fine sticky crumble
- Line an 8×8 tart pan or an 8-inch spring-form pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling
- To prepare the filling: Rinse and drain the cashews and add them to the food processor or a blender with the rest of filling ingredients, except for coconut oil. Process until smooth, then add coconut oil and process some more to combine
- Assemble: Pour the filling over crust and place back in the freezer for about 2 hours or overnight in the fridge. Top with plum slices before serving and enjoy! Store leftovers in the fridge
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