Independence Day Tart

Ooh girl, summer is in full swing down here in Florida! With the daily heat index in the triple digits, sometimes it can be hard to...do anything that means leaving air conditioning. Luckily, the recipe I'm posting today is no-bake, requiring no oven and is served chilled, making it a perfect mid-summer treat! In true American spirit, this recipe is quick to make, super easy and delicious. The only thing un-American about this recipe is the lack of refined sugar and anything jumbo sized.

This fourth of July I will be in Kentucky, nurturing my soul by spending time with my favorite people, lake swimming and of course, sipping bourbon. I can't think of a better place to be on a summer holiday than a family cabin in the woods full of memories with no cell phone service and a lake just down the hill. I always feel the most at home in the Bluegrass State and am beyond excited to visit my lovely best friend and second family for a few days.

Independence Day Tart
By Bailey West
Serves 4

2 Coconut Cream Pie Larabars (Lemon Bar and Cashew Cookie are also great!)
1 cup cashews
Blueberries
Strawberries

1. First, cover cashews with water and let soak for at least an hour.
2. Combine Larabars into a ball with your hands and then spread out flat onto a plate or a pan to form the crust. For easy removal from plate to your mouth, use some parchment paper or a non-stick surface.
3. When cashews are plump and soft, drain the soaking water and replace with just enough fresh water to cover the cashews in a high-powered blender. Blend until smooth.
4. Spread cashew cream on top of the Larabar crust and then arrange fresh berries atop the cashew cream. Let chill in the refrigerator for at least an hour. Slice and enjoy!

If you have leftover cashew cream, and are wondering what to do with it, throw it in a beautiful green salad along with some black pepper and lemon juice. Salad and dessert, its the perfect summer pairing!

Happy Fourth!!