Neapolitan No-Bake Chocolate Tart

Line the bottom of an 8-inch tart pan (with a removable bottom) with parchment paper and set aside.

Place cashews in a large food processor, along with cocoa, and blend until crushed. Add dates and blend until well-mixed and crumbled. With the food processor running, stream in water and blend until a sticky ball begins to form.

Dump crust into the prepared pan and press out very firmly, leaving a thick ridge for the crust. Give yourself some time, as it takes a bit of effort to get the crust even. Place into the freezer.

Drain water from the cashews and place them into a small food processor (mine is 3 cups, see note below). Add in all of the ingredients, except chocolate chips and sliced strawberries. Use the “chop” setting for 1–2 minutes, stopping to scrape down the sides as necessary. Then use the “puree” setting for 5–7 minutes, stopping to scrape down the sides, until totally smooth. This does take some time, but it will get there!

Transfer the cream to a bowl and stir in the chopped chocolate chips. Pour into the prepared crust. Lay the strawberries into the cream, gently pressing them into it.

Cover with tinfoil and freeze until the cashew cream is totally firm, about 3–4 hours, up to overnight. Let it sit at room temperature for 10-15 minutes before slicing. Then devour.

Note: I tried this in my Blendtec too but, since it’s a small batch, it never got smooth! I highly recommend a small food processor!