3/4 cup nectarine, peeled, pitted and chopped into small pieces
For the crust:
1/2 cup walnuts
1/2 cup raw cashews
3/4 cup prunes
For the garnish:
Thinly sliced nectarine
1. First, make the crust: Using a food processor, process walnuts and cashews into a fine meal. Add prunes and continue to process until prunes are finely chopped and integrated with the nuts. Make sure not to over process or the nuts will begin to release their oils and become nut butter. Press into mini tart pans and chill in the freezer. Once chilled, remove crusts from tart pans (optional) and return to the freezer.
2. Make the cream (Make sure you clean your food processor!): Add soaked cashews to your food processor and process until a smooth cream is created. Scrape down the sides of the processor as necessary. Add nectarines and continue to process until completely smooth.
3. Assemble: Equally divide cream among the tart shells. Add nectarine slices to the tops and return to freezer to set. Store in an airtight container in the freezer until ready to eat.