I came across this recipe on the FoodMatters website and decided to give it a go. Rather than doing individual tartlets I wound up going with a single large tart, mainly just for ease of assembly. Instead of using individual berries, which had a tendency to roll around and misbehave, I also jellified some frozen berries by mixing them with maple syrup and chia seeds for the topping. At this point, I feel I’m beginning to sound like a broken record, but this is a great and simple raw desert. I think I’ve collected enough raw dessert recipes to never have to worry about “cooking” one again. The oven has now been relegated to second-class citizenship status in my kitchen. Take that, electric bill. ;).
Recipe adapted from: Foodmatters
Makes: One 9″ tart
- 1 cup raw almonds
- 1 cup medjool dates, pitted
- 1/4 cup desiccated coconut
- 2 tablespoons coconut oil
- 1 1/4 cup raw cashew pieces
- 1/4 cup maple syrup or raw honey
- 4 tablespoons coconut oil
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- 4 tablespoons coconut cream
- 2 cups organic frozen berries
- 1/4 cup maple syrup
- 2 tbsp chia seeds
- To make the crust, place the first 4 ingredients in a food processor, and process to a fine crumb that sticks to together when pressed with fingers.
- Press crust mixture into the base of a 9″ removable bottom tart pan, compacting well. Set aside.
- To make the raw lemon cream, place the cashews, sweetener, coconut oil, lemon juice, lemon zest and coconut cream into a food processor and blend until smooth.
- Pour over crust and refrigerate for several hours or until firm.
- In the meantime, prepare the berry topping by mixing the frozen berries, with the maple syrup and chia seeds. Set aside to defrost and gel, mixing it several times to incorporate. It will seem liquidy at first, but trust me those chia seeds will absorb all that liquid. I made it the day before and refrigerated it overnight after it had defrosted of course.
- Top the raw lemon tart with the berry topping when ready to serve.