for the pie shell:

1 cup hazelnuts
1/2 cup coconut (not sweetened)
1 cup fried cherries or dried mixed berries
1 cup dates, pitted
1-2 Tbs. cold water or apple juice

for the filling:

1 cup raw cashew nuts, soaked overnight
1/2 cup grams maple syrup, agave or pomegranate juice
1 tsp. freshly grated ginger or 2 teaspoons ginger powder
lemon juice
salt

topping:

2 cups fresh cherries, halved and pitted

1. The day before, place the cashew nuts in a bow l of water and allow to soak overnight in the refrigerator.

2. The next day line the tart forms with plastic wrap.

3. Using a food processor, “grind” the hazelnuts, coconuts, fruit pieces and dates together.

4. Gradually ad a bit of water so that it becomes a mass.

5. Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust.

6. Put the tart forms in the freezer to become hard.

7. Pour off the water from the soaking cashews and place them in a blender.

8. Add the liquid (maple syrup, pomegranate syrup) and blend to a smooth consistency.

9. Add a very small pinch of salt, a splash of lemon juice and the ginger and once again blend.

10. Season to taste with extra lemon juice or ginger.

11. Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.

12. Arrange them on a serving platter.

13. Fill each of the tarts with some of the cashew mixture and set in the refrigerator to chill and harden.

14. Clean and cut the cherries in half and remove the pits.

15. Arrange the cherries on top of each of the tarts.

16. Optionally a few mint leaves can also be used as garnish.