Friday, October 2, 2015

Berries & Cream Mini Tarts (RAW)

I have just begun experimenting with raw, sugar free desserts.  My desire to non-bake like this started on a trip to Bali, where we encountered some of the most amazing raw food ever.  The raw coconut chocolate treats were literally worth swimming to Bali from France.  As for my children, ages 10 & 13…. Let’s just say… there was no sharing. Ha!

Here is my first attempt. Totally successful. Taken from a great book called Rawsome Vegan Baking.  What I loved about this experience was that
It took 30 min to make them, and even though we ate dessert close to midnight they didn’t give us that sugar-belly-hangover feeling.


1cup/ 145gr  raw pecans
1 cup/ 175gr pitted dates

1 cup/ 145gr raw cashews
2 Tbl / 30 ml melted coconut oil
1 Tbl / 20 gr liquid sweetener (maple syrup, rice syrup, barley malt, honey..)
1 tsp vanilla extract or the inside of 1 vanilla pod

Any kind of berries. I prefer Strawberries but I have used blueberries, raspberries and cut grapes!
Finely ground dried coconut to garnish

Pulse the pecans into a flour in your food processor. Add the dates and process until everything begins to stick together. Press into tart molds and put in fridge.

Blend all ingredients until smooth and thick, adding water if needed to process.
Spread into your tart shells and refridgerate 4 hours to overnight.

Before serving top with sliced berries and sprinkle with coconut.

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