Delectable CherryBomb Tarts
Raw desserts are particularly enjoyable, as they are a creative and fun alternative to baked desserts. They require no cooking ahead of time, use fresh ingredients such as nuts and fruits, and are sweetened with natural, rather than refined sugars. Raw desserts are gluten, wheat, dairy, soy, and egg free, so they are easy to digest and incredibly delicious. This recipe demonstrates a basic raw and vegan nut crust and a whipped cream filling. Although there are a few steps to this recipe, it is incredibly straightforward, fun, and creative. These tarts combine the refreshing taste of raw food desserts with simple, flavourful ingredients. Serve alone or as an accompaniment to ice cream for a delightful after-dinner dessert. Enjoy!
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)
1 cup fresh cherries with stems intact (or 6-12, depending on number of tarts)
fresh mint leaves
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).
Check out more raw musings and recipes at my blog, barefoot and frolicking: http://barefootandfrolicking.blogspot.com/