Don’t let anybody tell you that RAW and VEGAN can’t be absolutely irrisistable! This recipe will change anyone’s mind!
Healthy, nutritious, and mouth-wateringly delicious.
I absolutely love having whole-food-hottie friends that bring me their wonderful creations!
You can imagine my delight when my girlfriend brought this to my door (thanks Kelly!)….I think I may have squealed!
This incredible delight was inspired by Annelie Whitfield’s book “Raw Food Power” (which is totally worth the purchase – this coming from a library girl too).
Now this recipe should come with a disclaimer that says something like: Warning: This is not for the faint of heart-it is quite labor intensive-it calls for ingredients and tools that you may or may not have – it shouldn’t be served to chilldren due to the fact that they will never truly appreciate it’s goodness – the effort is TOTALLY worth the end result…especially if you would like to impress someone!
That said, here it is.
Tools: Dehydrator (an oven would work), food processor, 6 5-inch tart pans
1 cup of raw almonds, soaked for 10 minutes
1 1/2 cups raw cashews or raw macadamia nuts
1/3 cup raw honey
a pinch of salt
2 cups of fresh mango
1 cup of organic sugar
2 TBS of pectin
1 TBS fresh lemon juice
zest from 1 lime
Coconut Cream Filling
1 3/4 cups of Coconut Cream
4 tsp of palm sugar or other sweetener
seeds from 1/3 of a vanilla bean, split lengthwise and scraped out
For the crust, put all of the ingredients into a food processor for 1-2 minutes. Divide the mixture among your 6 tart pan and press into the pans.
Dehydrate the tarts at 140 degrees for 8 hours and then remove the crusts from the pans (if they are still too soft to remove them then dehydrate for 2 more hours). Once removed from the pans, dehydrate for 6-8 more hours.
For the mango preserves, combine all of the ingredients into a microwave safe bowl. Cook in the microwave for 8 minutes, stopping every 2 minutes to stir.
Allow this to cool completely before assembling the tarts.
For the filling you will need coconut cream. You can either purchase this, or use 2 cans of coconut mile (not lite). Put the cans in the fridge for 2 hours to allow the fat to settle at the top. Open the cans and scrape all of the cream from the top few inches of the can. Whip this just like whipped cream, and then whip in the sugar and vanilla seeds. When it is thick, refrigerate immediately until ready to serve the tarts.
To assemble, simply drizzle the mango preserves into the bottom of the tarts. Divide the coconut cream among the tarts and sprinkle with unsweetened coconut. Top them off with raspberries (or fruit of your choice). Keep refrigerated until ready to serve.
Source: WFM 1-10