Saturday, May 25, 2013

Fresh Fruit Vanilla Tart with Chocolate Brownie Crust


It's the weekend and Memorial Day is this upcoming Monday here in the states. I thought a tasty dessert would be in order. Whether you celebrate this holiday or not, this is a dessert worth getting to know. It's a favorite for any special occasion and really just too luscious not to share. Plus it's better to share so you don't eat it all by yourself. It's a raw dessert (shhhh!) I guarantee your non raw or even non health conscious friends and family will definitely appreciate this fresh fruit tart with a dark chocolatey brownie crust.

It's to live for! 


Plus it's just a beautiful dessert anyway you decorate it.

The Chocolate Brownie Crust

raw, vegan, dairy free, gluten free, soy free


Ingredients:

1 1/4 cup medjool dates, soaked about 20 minutes and pitted- soft not soggy
1 cup almonds
3/4 cup cacao or unsweetened cocoa
1/3 cup cacao nibs
1/2 teaspoon vanilla
pinch of sea salt


Process all the ingredients, except vanilla in a food processor until crumbly, scraping down sides as you go to keep it well mixed. Add the vanilla as it's processing. You want the mixture to stick together and hold when pinched between your fingers. Add a little water if necessary until it does. Be careful not to over process. You don't want chocolate almond butter.


When the crust is ready, lightly coat the bottom of a tart pan with a little coconut oil and press the mixture into the bottom and up the sides.

By now you probably have noticed I love kitchen gadgets, even in my tiny kitchen. Just like in interior design and construction, the right tool makes for a better job and these are no exception.

When it comes to raw desserts, these are a couple of life savers:  A tart/quiche pan with a removable bottom. (just be careful- these edges are razor sharp!) Any shape is good. I even have little ones for individual tarts. Also this little wooden tart tamper for getting the crust pressed just right (believe me this little tool really saves your fingers.)

Set the crust pan into the freezer to firm up while making the creme.

Vanilla Creme Filling

raw, vegan, dairy free, gluten free, soy free



Ingredients:


1 cup cashews, soaked 1-2 hours and drained
2/3 cup coconut oil
1/4 cup agave nectar
2 tablespoons of water
1 tablespoon of vanilla

Blend well until nice and creamy.



Pour into crust and spread around in a nice even layer. Return to freezer until well set.  Maybe an hour or so. When set, lift up the bottom plate carefully from the middle center to free the shell from the mold. There will still be a plate underneath just not around the sides- the beauty of the tart pan makes for easy serving.




Then decorate with fresh berries of your choice. In a pattern or….



… randomly. It looks deliciously inviting either way.

You can decorate right before ready to serve but make sure it has thawed a bit. Or decorate ahead of time. If you do it ahead of time, let it thaw about a half hour or so before serving so berries are not frozen. (the thought of biting into frozen berries just makes my teeth hurt!) Keep in mind that coconut oil turns to liquid at around 75 degrees so it's better served slightly chilled and not left out in the sun.

Keep leftovers, if any, in the freezer.

I hope you try this one. It's pretty easy, always lovely, and better yet always enjoyed.


If in the states, I hope you enjoy your Memorial Day Weekend. If you are elsewhere, why not celebrate anyway and make yourself a delicious tart?


Special Note: 

You may have noticed the tags on the photos saying PurelyNourished.net.
This will be my last post on Getting RAW. I figured a great dessert was in order as a celebration of what has lead me to this point.

I have begun a new blog, Purely Nourished where the focus will include not only raw foods but also more health conscious cooked vegan plant based recipes. I am making the move away from salt, sugar and oils for health reasons and continuing my health journey by eating even cleaner.  A new start deserves a fresh new start with the blog as well. The health journey and growing continues. I have improved my camera skills with the help of a new camera, my computer skills and would like to think I've improved my knowledge of what it takes to regain health as well.  I hope you will follow me there.


Thanks for all your support!










Follow me at Purely Nourished the blog here, on Facebook here, and on Instagram here.
See you on the other side! ;-)

4 comments:

Susanne Drazic said...

Looks delicious. I'm definitely going to try this recipe. Thanks for sharing it.

Will you be adding GFC to your other blog so people can follow it?

Cici Cummins said...

This is a beautiful post and recipe Jodi!! Happy Memorial Day to you too!! :-) It's neat to stay in touch with you. It brings me joy as I grow and change to know you are out there on a similar journey growing and changing also! :-)
love,
cici

Jodi Clark said...

Hi Susanne! Thank you for your feedback. I hope you enjoy it.
Forgive me for asking but what is GFC? All I can think of is Gluten Free Cat and their raw Thursday blog hop. That's actually set up on the new blog.. If that's not it an I'm missing something please fill me in. I'm a little computer fried at the moment. Thanks!

Jodi Clark said...

Thanks Cici. It's nice having others on the journey as well. I am so happy for your new adventure in Mexico, I can't even tell you. So exciting and I wish you so much happiness!
Love to you!
Jodi

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