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.
Ingredients
Crust
1cup/ 145gr raw pecans
1 cup/ 175gr pitted dates
Cream
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
Topping
Any kind of berries. I
prefer Strawberries but I have used blueberries, raspberries and cut grapes!
Finely ground dried coconut
to garnish
CRUST
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.
Cream FILLING
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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