19 Jun 2012

fruit tartlets with vanilla cashew cream


these tarts are so cute. you can't resist them. it's funny how whenever you decorate things with fresh fruit they become more appealing. our bodies know what they want!


i thought i was only going to be able to use the kiwi we had in the house but just as i was about to decorate them my mom came home with fresh, locally grown, organic strawberries! perfect.

you know i'm obsessed with chocolate, so today my goal was to make something without it - for once in my dang life. it looks like there's chocolate in the crust but that's just the skin of the almonds, prunes and raisins.

the filling is like a cashew custard i suppose. it's actually just cashews,  maple syrup, vanilla seeds and nut milk. oh ma gad. too good. i was eating spoonfuls.


the light was great in the kitchen today so i took lots of photos - hope you don't mind ;) i think these would be fun for a garden party. it is finally getting to be that time of year! imagine bringing them out on a cute little tray with some fancy drinks or whatever and impressing all your friends... mhm. do it.


these better be gone by tomorrow because that's when i start my liquid cleanse (i don't know if i'll be able to resist the temptation!) as i said in the last post - i'll be having lots of juice and smoothies, and tea and nut milks as well. after my 10 day cleanse i will going into my 21 day water fast!!! yippie!


anyhoo - time to give you the recipe if you want to make these. as usual, they're super easy and far too delicious to be healthy... yet they are.


fruit tartlets with cashew cream: makes 1 large tart or about 6 small
-
crust:
1/2 cup walnuts
1/2 cup almonds
1/2 cup prunes/raisins/dates
1/2 teaspoon salt
2 tablespoons hemp seeds
2 tablespoons flax seeds

cashew cream filling:
1 cup cashews
1/4 cup or so nut milk
3 tablespoons maple syrup/agave
1/4 teaspoon each of salt, cinnamon and ginger powder
seeds from 1/2 vanilla pod
2 tablespoons melted coconut oil

to make the crust: pulse the nuts in your food processor until they are crumb-sized. add the other ingredients and pulse until the mixture starts sticking together. you might need to add more prunes/raisins/dates. press this mix into the bottom of a tart tin or several tartlet tins. put in the fridge.

to make the cashew cream filling: blend the cashews into cashew butter then add all the other ingredients until smooth. yummmmmm. spoon this evenly into your tart/tartlet tins and put back in the fridge while you cut up your fruit. decorate as you please - then enjoy!


20 comments:

Maggie said...

Oh man - these look super amazingly tasty! Love the colors, too.

Emily von Euw said...

thanks a lot , maggie :) ya can't beat those vibrant colours mother nature provides!

Earl L. said...

I saw this on Tumblr. Looks great, and it's surprising that the dessert is completely raw.

Emily von Euw said...

Thanks very much, Earl!

Rianna said...

Made this last night as my first official fully raw dish... set it in the fridge overnight & had it for breakfast this morning. It was AMAZING!!! I tweaked the recipe a tad to my taste but basically followed it step by step. I'm SO glad I found your blog and can't wait to try more recipes. Seriously a God-send for my transition to a raw lifestyle. Thanks!

Anonymous said...

could i not use hemp seeds?

Emily von Euw said...

You sure could!

Joanna Hristos said...

This looks amazing and I can't wait to make it! What type of coconut oil do you use? refined or virgin?

Emily von Euw said...

100% virgin baby ;)

Rachel Dickens said...

I am just about to have my second go on this recipe! absolutely love it! thanks

Anonymous said...

do you have to soak the cashews first??

Emily von Euw said...

Nope! You can if you want though :)

Anonymous said...

Just made this......amazingggggggggggggggg

Anonymous said...

I have tons of figs in the freezer from my tree this year. Can I use them in the crust as a substitute?

Emily von Euw said...

Yes!

Anonymous said...

I just made these up and they are sensational!! Thanks so much for your great website :)
Rowena from Australia

Tina. said...

If I wanted to use vanilla extract instead of beans (I know, I know...), how much would you recommend?

tanya said...

hi emily,
stupid question from germany :)
how do you get the tarts out of the pans without destroying these precious little cakes?

Emily von Euw said...

@tanya - not stupid at all! i line my tart tins with coconut oil or plastic wrap then gently pull them out :)

Jo Tan said...

Hi Emily.
Your blog and recipes are amazing. I m new to eating raw but your recipes have given me the confidence to stay on course.
Made this tart, however the cashew filling is fluid like nut butter. Rather than curd /stiff like. What did i do wrongly?