My first experience with raw desserts was magical. A friend had attended a raw foods cooking class and offered to (not) bake me a cheesecake. I must admit I was skeptical, how could a cheesecake recipe that consisted of mainly nuts, seeds and dried fruit compare to the real thing?
Once you have your first taste of raw desserts, you will never go back. So amazingly delicious, and you feel like you have done your body a favour. Raw desserts are also surprisingly easy to prepare and usually only require one kitchen utensil- a food processor.
“You don’t have to go completely raw to enjoy raw desserts. Raw desserts are a good alternative to conventional desserts as they are generally lower in saturated fat, refined carbohydrates and sugar. But remember to still enjoy them in moderation.”
The raw cheesecake was, for lack of another adjective, amazing. Who knew pureed cashews could be used as a substitute for cream cheese? Since my intro to raw desserts I have been overwhelmed with all the possibilities – raw banana bread, raw carrot muffins… and the list goes on. I thought I would start here with more of a summer dessert and one that I promise everyone will love.
Recipe for Raw Fruit Tart With Cashew Cream
Makes 8 slices
Recipe adapted from This Rawsome Vegan Life
Total Time To Finish: 20 minutes + cashew soaking time
Ingredients for Raw Fruit Tart With Cashew Cream
For the crust:
1/2 cup walnuts
1/2 cup almonds
1/2 cup dates (or 3/4 cup of sultanas)
1/2 teaspoon sea salt
4 tablespoons flax seeds
For the cashew cream filling:
1 cup cashews
1/4 cup or so of almond milk
3 tablespoons honey or maple syrup
1/4 teaspoon each of sea salt, cinnamon and ginger powder
1 tsp vanilla
2 tablespoons macadamia oil
Method for Raw Fruit Tart With Cashew Cream
You will need a food processor and a tart tin (a normal cake tin could be used as a substitute if you don’t have one)
To make the crust pulse all the nuts in the food processor until they are crumb sized.
Add other ingredients for the crust into the food processor. The mixture should start to stick together. Add more dates if mixture isn’t sticky.
Pour mixture into tart tin and press down evenly. Put in fridge.
Before making the filling I like to give my cashews a bit of a soak, anywhere from 1-24 hours depending on how prepared you are. Not only does this make them easily to blend but it also removes the phytates which may inhibit the absorption of some minerals. Discard the water before use.
To make the cream first blend the cashews until they are smooth like butter. Add all of the other ingredients.
Add cashew mixture into tart tin and spread evenly.
Put into fridge while you chop up your desired fruits. I used seasonal strawberry and mint from the garden. Enjoy!!!
Nutrition Information for Raw Fruit Tart With Cashew Cream
Calories/Energy 300 calories
Fat 22g fat
Saturated Fat 2.9g
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