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Raw Vegan Dessert

This delightful berry tart is filled with a silky dairy-free cashew cream. The base is gluten-free and can be made ahead of time and then simply topped with the cashew cream and fresh berries to serve.

Raw Vegan Dessert

Makes 10-12 servings

Gluten-free, Dairy-free, Egg-free, Vegan

Chocolate Crust

12 dried pitted dates
1 cup almond meal
1/2 cup desiccated coconut
3 tbsp cacao powder
1/2 tsp vanilla powder
Pinch of unrefined salt
1 tbsp virgin coconut oil

Cashew Cream

3/4 cup raw cashews, soaked in warm water for 3 – 6 hours
1 1/2 tbsp raw honey (vegan use coconut nectar)
Juice of 1 lemon
Pinch of unrefined salt
1 1/2 tbsp virgin coconut oil
1-2 tbsp water
Blueberries (about 2 cups) for the top

Lightly grease a 23cm loose-bottomed tart tin with coconut oil.

If the dates are tough place in a small jug and cover with hot water for 10 minutes to soften. Drain well.

Make the base. In a food processor, blend the almond meal, coconut and cacao until the coconut is finely ground. Add the drained dates along with the remaining base ingredients and blend for one minute until the mixture begins to clump together. Tip into the tart tin and press to evenly cover the base and sides. Chill in the freezer.

To make the cashew cream, drain and rinse the cashews and place in a food processor or blender along with the remaining ingredients. Blend for 2 – 3 minutes until smooth, stop and scrape down the sides as needed. Add a little more water if needed to loosen. The cream should be the consistency of thick yoghurt.

To assemble, remove the base from the freezer and spoon in the cashew cream. Use the back of a spoon to spread it evenly over the base. Top with an even layer of blueberries. Chill until ready to serve and consume within one day of assembling.

Smart Tip + The raw cashew cream used in this dessert is a great alternative to the dairy option. Just make sure you soak the cashews well and use a high -speed processor to get a smooth, creamy, consistency.

 

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