Elderberry & Apple Cinnamon Cashew Cream Tart

Hello Fall! 🍂 Que the pumpkin spice, cozy sweaters, corn mazes, and apple picking! Here in central PA we have had a week of glorious fall weather. I honestly cannot remember a time where we had so many days in a row of upper 60's low 70's weather. It was like a dream! So my family and I decided to do some apple picking. We have been going each year and just love it. My husbands favorite part is getting apple cider donuts from the farm store prior to headed out to the apple orchard. The trip just isn't complete without those sweet and cinnamony cake donuts. 😉

With our bounty of apples, I now am stocked to make all kinds of yummy apple desserts. Pies, cakes, muffins, tarts-the sky is the limit. So stay tuned for more 🍎

The first dessert I decided to make with my freshly picked apples is an Elderberry & Apple Cinnamon Cashew Cream Tart. The apples are actually poached in our Elderberry Syrup! Our syrup has a cinnamon flavor so it pairs perfectly with any fall inspired recipe. A slightly sweet tart crust for the base and a vanilla and cinnamon cashew cream for the top. I also dehydrated seem apple chips for garnish! It turned out so delicious, I really hope you give it a try 💜



1/2 cup coconut butter (refrigerated)

1 1/2 cups all purpose flour

1/2 cup powdered sugar ( you can use a powdered sugar substitute like Swerve )

1/2 teaspoon salt

1 teaspoon vanilla extract 

Bake at 375F

This crust can be made by hand with a pastry blender or with a food processor. I chose to use my food processor as it is a very efficient way of making tart dough or pie crusts. The difference between tart dough and pie crust is tart dough is more of a cookie type texture, while pie crust is more flaky. For this recipe we are going for a sturdy crust that allows the tart to stand alone outside of the tart pan it is baked in. It makes for such a beautiful presentation!

Combine the dry ingredients into your food processor and pulse for a few seconds until combined. Next add the cold coconut butter and vanilla extract. Pulse until the mixture starts to come away from the sides of the bowl. Be sure not to over mix as this will result in a tough dough. 

Wrap in plastic wrap and refrigerate for 30 minutes. Once dough is chilled, roll dough out to an 12 inch circle. The dough should be about 1/4 inch thick. An easy way to roll out the dough and to not use any additional flour is to roll out the dough between two layers of plastic wrap! 

Using a 9 inch tart pan with a removable bottom, place dough into pan and trim any excess dough from the sides. Prick the bottom of the dough with a fork. I chose to use dried beans to blind bake my dough. Place a piece of parchment paper on top of the raw dough and fill with dried beans. Bake for 20 minutes at 375F. Remove beans and then bake again for an additional 10 minutes until the dough starts to turn a light golden color. 

Cool completely and then remove from tart pan. 

While the tarts cooling make the elderberry apple filling.

Elderberry Apple Filling:

3 Apples, peeled and thinly sliced

1/4 cup Göod Berry Co. Elderberry Syrup

1 tablespoon monk fruit or sugar

1 tablespoon coconut butter

1 teaspoon cinnamon 

pinch salt

Combine all ingredients into a medium pot. Bring mixture to a boil and then turn down to a simmer until the apples are soft but not mushy. They should still have a slight crispness. This should take about 8 minutes. But keep an eye on them and test the apples with a fork after the 5 minute mark. Stir frequently. Set aside too cool. 

Vanilla Cinnamon Cashew Cream:

1 1/2 cups raw cashews (soaked at least 4 hours) 

1/4 cup coconut oil (melted)

1/2 cup coconut cream

2 tablespoons lemon juice

1/3 cup maple syrup

2 teaspoons vanilla extract 

1 teaspoon cinnamon 

1/2 teaspoon Himalayan pink salt

The night before or at least 4 hours prior to making this recipe cover raw cashews with water and place in the refrigerator.

Using a food processor, blend drained cashews, melted coconut oil, coconut cream, lemon juice, maple syrup, vanilla extract, cinnamon and salt. Blend on high until you have a smooth creamy texture. If your food processor isn't able to get your mixture to the consistency you want, transfer the mixture to a blender and mix until smooth. Scraping down sides of the blender as needed. This may take several minutes. 


Layer sautéed apples into an even layer in baked crust. Spoon cashew cream on top of apples in an even layer and refrigerate 4 hours up to overnight. Garnish with dehydrated apples, cinnamon sticks and sliced apples. Enjoy!

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