Are you looking for a healthy and delicious dessert option that is not only vegan but also raw? If so, then raw fruit tarts might be the perfect treat for you and your family. Raw dessert recipes have been gaining popularity in recent years as more people are looking for healthier alternatives to traditional baked desserts. These vegan family recipes are not only nutritious but also delicious, making them a guilt-free way to satisfy your sweet tooth. This recipe comes from Hallelujah Holiday Recipes From God's Garden by Rhonda.
Yield: 8-inch pie plate or 6 tartsIngredients
Crust:
1½ cups almonds, soaked overnight and drained
1 cup Medjool dates, pitted and chopped
1 Tbsp raw almond butter
1 tsp pure vanilla or ½ ground vanilla bean
¾ tsp cinnamon
A few drops of apple juice, if necessary, to create the desired consistency.
Directions
Process all ingredients in food processor with "S" blade to dough consistency and press into pie pan or a 6-muffin tin. Place the muffin tin in the freezer for an hour or so to set up so they can be easily removed from muffin time.
Fruit Filling:
Ingredients
1 cup pine nuts*
½ cup orange juice, freshly squeezed
4 - 5 dates, pitted
½ tsp pure vanilla or ½ ground vanilla bean
Directions
Place all ingredients in a food processor with the "S" blade and process until creamy. Spread on crust and top with your favorite sliced fruits (slice in circles and arrange as desired).
*RHONDA'S KITCHEN TIPS: Pine nuts (pignoli or pignolia) are the edible, soft, white seed of a number of western North American pine trees. They add versatility in the kitchen with a creamy consistency when used in sauces or dressings and a wonderful texture when used whole. Because pine nuts have a very short shelf life, they should be stored in the freezer.
This recipe comes from Hallelujah Holiday Recipes From God's Garden by Rhonda Malkmus, coming in December 2005.
