Make the Crust

Cup of Yum
1. Place cashews, oats, seeds, and salt in a high-speed blender. Coarsely chop for a couple of seconds on medium speed.
2. Pause the blender. Add ginger, vanilla extract, dates, and coconut oil.
3. Blend everything on the highest speed setting until completely pulverized, and you have obtained a sticky, smooth mixture—use a temper to rotate the ingredients around the blade if you are using a Vitamix.
4. The crust will feel at first crumbly, warm, sticky, and oily. Use your hands to form a rough ball and let it cool a bit at room temperature (a few minutes).
5. Transfer the mixture immediately to a 9-inch tart pan and evenly press into the pan (careful because parts can still be hot). The crust should feel sticky and oily but more solid.
6. Press into the pan's bottom and up sides until you get a smooth surface.
7. Cover and reserve in the refrigerator while making the tart filling.

Filling and Topping

1. Mix the mascarpone at a medium speed—using a hand or stand mixer.
2. Gradually add the coconut crystals and amaretto. Continue to mix on medium speed until thoroughly combined, and the mascarpone turns into a firm, thick consistency (a couple of minutes).
3. Take the tart crust out of the refrigerator and layer with sliced bananas.
4. Transfer the mascarpone mixture on top of the bananas and, while pressing down (to hold the banana slices in place), evenly spread the mixture to fill the tart crust.
5. Top evenly with fresh raspberries (or fruit of your choice).
6. Cover and place in the refrigerator for at least 2 hours or overnight before serving.
7. Keep stored in the refrigerator for up to 4 or 5 days.