Raw Tart

tart1
Yummy raw tarts made with cashews! These treats are raw, vegan, gluten free, sugar free and guilt free!

tart2
Recipe as follows:

Makes 4 tarts (4″x4″)

Filling:

  • 3/4C Raw cashews, soaked for at least 4 hours, then drained and rinsed
  • 1/2C coconut milk
  • 1Tbsp agave syrup
  • 1/2tsp pure vanilla extract
  • Pinch pink Himalayan salt
  • beet powder or beet juice for coloring

Crust:

  • 1/4C dates, soaked 10min in warm water
  • 1/2C almonds
  • 1/4C shredded coconut
  • 1Tbsp coconut oil, melted
  • Pinch pink Himalayan salt

Directions:

  1. Soak your cashews.
  2. To create the crust first process nuts in food processor until small bits, then add dates and coconut and process until dates chopped.  Stir in salt and coconut oil. Place in fridge.
  3. Blend soaked cashews and coconut milk in blender until smooth, add agave, vanilla and salt and blend. Add the beet powder or juice 1tsp at a time until desired color is achieved (I used 5 tsp of beet juice). Place in fridge to chill.
  4. Divide crust mixture into 4 parts and press into tart pans, spoon filling over top and place in fridge to chill and set for about 1hr. Garnish with fresh berries and serve.

 

tart3

Advertisements

Coconut Banana Cream Tarts

 

Oh heavens! These little gems came to me in my dreams, I guess I just am missing chocolate so much I need to find another way to satisfy my cravings. Halfway done whole30! Recipe as follows: Serves 16-18

 

Image

 

Tart ingredients:

  • 1/4C Cashews
  • 1/4C Hazelnuts
  • 1/4C unsweetened coconut flakes
  • 8 Dried apricots
  • 32 Pitted dates
  • Dash cinnamon

 

Directions:

Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together.  Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.

Image

Filling Ingredients:

  • 1/2C Full fat coconut milk (coconut “cream” only)
  • 1 Banana
  • dash cinnamon

 

Directions:

Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy.  Spoon cream mixture into tart crusts. Voila. Keep refrigerated.

 

 

 

 

061w