SERVES: 5 I Prep Time: 35 min. I Total

TIME: 35 min.

CRUST LAYER

1. 2 cups raw rolled oats

2. 1 packed cup chopped dates, soaked

3. 1/4 tsp cinnamon

4. 1 tsp vanilla extract

PEAR LAYERS

1. 1 D’Anjou Pear

2. 1 Concorde Pear

CARAMEL LAYER

1. 12 soft dates, pitted

2. 1/2 cup of water or 1/3 cup coconut milk and 3 tbs water

3. 1/4 tsp vanilla extract

SWEET LEMON CASHEW CREAM

1. 1 cup raw cashews

2. 5/8 cup water

3. 1 pinch organic lemon zest (1/8 tsp)

4. 1/2 tsp vanilla extract

5. 1.5 tbs raw honey

6. 1 pinch of salt

FOR THE CRUST

1. Put all ingredients in the food processor and process until the dough starts to clump together

2. To a 7x3 round dish (or adapt the recipe to whatever size you have), add shredded coconut or parchment paper to stop the pie from sticking

3. Add a half inch thick of the dough to the bottom of your dish

4. Add dough 2.5 inches up the side, about 1/4 - 1/2 of an inch thick

FOR THE PEAR LAYERS

1. Peel the pears

2. Slice them into thin layers, lengthwise

3. Keep pears in separate piles

4. Add layers of pears, perhaps starting with a Concorde layer first, then a D’Anjou layer

5. Smash the pears down to avoid air gaps between the layers

6. Fill half of the tart crust this way

FOR THE CARAMEL LAYER

1. Blend all the ingredients together in a highpowered blender (like a Vitamix)

2. Liquify until mostly smooth

3. Add all the caramel to the middle layer of the pie

4. Smooth with a spoon to cover evenly

SECOND PEAR LAYER

1. Add the last layer of pears in whatever way you like, adding them in layers to the brim of the crust

FOR THE CRUST

1. Add all the ingredients to a high-power blender (like a Vitamix)

2. Blend until thick and smooth

TO EAT

1. Freeze the tart for easy cutting

2. Give the tart at least 10 minutes to defrost before separating pie from parchment paper and eating

3. Cut into pieces

4. Top with Sweet Lemon Cashew Cream and lemon zest

5. Enjoy!