Real food { number 6 }

With all this dinner talk I thought I would give you dessert lovers out there a taste of a raw dessert for a change!

I tried this recipe out today and I really like it. I think it might be one of the best desserts I have ever had. Yes! Its that good. This recipe is easy to make, raw and might I add-- healthy.

It is so refreshing to eat a dessert that doesn't leave you feeling the effects of refined and processed junk food.  This dessert will leave you satisfied, and not guilty! 

This dessert is sure to impress your friends, as it is just too darn cute and tasty too! You can find the source of the recipe here.  Don't feel intimidated by the steps in this recipe. They are simple. I had no problem making this recipe for the first time :)

The recipe is as follows...

For the Tart Shell:

2 cups nuts (almond and hazelnut)
½ - 1 cups dates, pitted
1-2 tbsp. cold water

For the Whipped Cream Filling:

1 cup cashews
1 tbsp. pure vanilla extract
1/4 cup agave syrup (or maple syrup)
1 tbsp water
a few pitted cherries (optional - for a pink cream filling)*

To Garnish:

1 cup fresh cherries with stems intact (or 6-12, depending on number of tarts)
fresh mint leaves

Preparation: 

Line either a small muffin tin or tartlet tins with plastic wrap and set aside. Grind the nuts and dates together in a food processor, adding water to thicken. Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust. Put the tart forms in the fridge or freezer to harden.

Place cashews in a blender, adding water, agave syrup, cherries, and vanilla extract and blend to a smooth consistency. Put aside in a bowl.

Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.

Fill each of the tarts with some of the cashew mixture (can use a spoon or a piping bag). Set in the refrigerator to chill and harden. Clean and cut the cherries in half and remove the pits. Arrange the cherries on top of each of the tarts. Use a few fresh mint leaves as garnish. Will keep 2-3 days in the fridge or a few weeks in the freezer (defrost at least an hour before serving).

* I put a lot of cherries in to make it much more purple.

Like this recipe? Find more here from this cook!