Tag Archives: rawfood

Raspberry Tart

I’ve always wanted to call this a ‘cheesecake’ because it reminds me of my childhood and my great aunts cheesecake but for the matter of being honest I’ll stick with tart.

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What You’ll Need

Base:

6 medjool dates

1/4 cup shredded coconut

1 cup macadamia nuts

Top:

2 tubs of raspberries

2 cans full fat coconut cream (separated)

1/4 cup 100% pure maple syrup

 

Method:

Place coconut cream in fridge for a couple of hours before you are going to make. You want the water and the thick cream to separate. In a rush? purchase Ayam brand coconut cream, it’s the purest form and can be already separated.

 

Base:

Pit medjool dates

Add dates, coconut and nuts to food processor.

Blitz on high until a semi-dough forms

Press into spring loaded tin and place in freezer to set

 

Note- you can also use this recipe as coconut rough, bliss balls and base for any slice

 

Top:

Scrape coconut cream off the top of tin

Place raspberries, coconut and maple syrup into food processor

Blend on high until combined

Pour mixture on top of base and put back in freezer to set

Decorate the top as you fancy and ‘yummo mummo’ as my daughter would say.

A twist on a Raw Banoffee Pie

My spin on a classic indulgence….RAW Banoffee Pie

A great sweet for those guests that are still sceptical of eating healthy (so to speak)

Base:

1/3 cup Activated Macadamia Nuts

1/3 cup Activated Walnuts

1/3 cup of Activated Cashews and Almonds (less of these two as the FODMAPS are higher)

1/3 cup shredded coconut

1 tsp chia seeds

1 tsp sesame seeds

¼ cup activated sunflower seeds

3 Tbsp Coconut Oil (melted)

2 Tbps Rice Malt Syrup (I choose this syrup as it was stickier and I was avoiding dates and honey)

 

Whizz all dry ingredients in the food processor until it becomes a pasty dough.

Add Coconut oil and Rice Malt Syrup

Press into a line tray suitable for the freezer

Pop into freezer for 10 mins

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The Mousse:

Flesh of 1 Young Coconut

1 ripe or over ripe banana

½ Avocado

2 Tbsp Raw Cacao

1 Tbsp Rice Malt Syrup

 

While the base is setting…..

Pop everything into the food processor or blender and whizz until smooth and mousse like.

Pour on top of base and pop back in the freezer to set for an hour

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Topping:

1 270ml chilled can of Ayam Coconut Cream (the FULL fat one)

1 banana

Homemade chocolate buds

I say chilled because the cream starts to separate when chilled. Scrape off the solids on top and keep the liquid for your smoothies.

Spread all over set pie.

Slice banana and spread over

Sprinkle chocolate buds

Pop into freezer for a few hours to set hard or if you’re serving now go for it. It’s a personal choice. I love mine chilled, hubby likes his frozen.

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Slice, Devour, Enjoy and don’t feel the slightest bit guilty if you want a second slice.