A raw, vegan, gluten-free, dairy-free, egg-free dessert that is sinfully delicious and super easy. Adapted from a recipe by nutritionist Sara Pruett Soufl.
Place all of the crust ingredients in a food processor and process until well mixed. The mixture should look like wet dirt - it should be pliable and sticky. Press the mixture evenly into a 10-inch tart pan (or six smaller individual tart pans) and place in the freezer.
Place all of the filling ingredients except for the cherries in a blender or food processor and process until smooth. Add the cherries and pulse a few times so the cherries are roughly chopped but not totally pureed. Pour the mixture into the crust and cover with plastic wrap. Refrigerate for at least one hour before serving.