Raw Mango Raspberry Kiwi Tart

Crust:

2 cups pecans (or other nuts of your choice)

1/2 cup medjool dates

Process the nuts and dates together in a food processor.

Press the mixture into an 8″ tart pan

Filling:

2 cups chopped mango

1 1/2 cups soaked cashews or macadamia nuts

1-2 tbs lemon juice

(add agave to taste if desired)

2 cups raspberries

Blend all but the berries, until smooth. Evenly spread 1/2 the raspberries over the crust and then smash them down with a fork.

Spread the mango filling over top.

Chill the tart in the fridge or freezer until the filling has set.

Garnish with the remaining raspberries (and more if needed)