Serves: 6
Total Calories: 360

2 cups raw or untoasted almonds
1/4 cup raw honey
FILLING
1 cup raw or untoasted pine nuts
1/3 cup raw honey
1 teaspoon lemon peel
1/2 teaspoon organic vanilla extract
1/4 teaspoon almond extract preferably organic
TOPPING
1 cup raw or untoasted pine nuts

1. To make the crust, place the almonds in a food processor and pulse until they are a fine powder. Add the honey and mix until smooth.

2. With wet hands, remove the crust from the food processor and mold into the bottom of a 9-inch tart pan that is at least 11/4 inches deep. Set aside.

3. To make the filling, pulse the pine nuts in a food processor until they are a fine powder. Add the remaining filling ingredients and mix until smooth. You may need to stop the food processor several times to scrape down the sides.

4. Pour the filling into the crust and spread it out evenly.

5. With wet fingers, press the pine nut topping evenly into the top of the tart.

6. Place the tart in the refrigerator for a few hours before serving (if you are pressed for time, place it in the freezer for 1 hour). Carefully remove the sides of the tart pan and cut the tart. Serve chilled.

For a Change . . .
* Make a sweet cream by mixing 2 tablespoons raw honey with 1 cup Cashew “Cheese”. Add 1 tablespoon to each piece before serving.

Nutritional Facts:

Serves: 6
Total Calories: 360
Calories from Fat: 200

More Recipes from the The World Goes Raw Cookbook:
Radicchio Bruschetta
Vegetables Marinated in Oil and Lemon
Butternut Squash Soup with Sage and Walnut Tapenade
Rustic Tomato Salad
Sicilian Salad
Fennel and Orange Salad with Honey-Walnut Topping
Tomato, Pesto, Basil, and Cashew "Cheese" Terrines
Best Basic Italian Dressing
Creamy Italian Dressing
Sweet Sicilian Dressing
Zucchini "Fettucine"
"Orzo" with Arugula, Peas, and Tomatoes
Pizza with Roasted Red Bell Peppers and Sun-Dried Tomatoes
Cashew "Cheese"
Basic Italian Marinade
Marinara Sauce
Pesto
Sun Dried Tomato Pesto
Strawberries with Balsamic Glaze and Whipped Cream
Chocolate Cherry Biscotti
Honey Pine Nut Tart
Dark Chocolate Almond Mousse