Friday, February 1, 2013


Wow!  I am finally back from being away a week.  First to Alt Design Summit in Salt Lake City, which was super fabulous.  I learned so much and was really inspired.  I can't wait to be able to implement what we learned.  Then I headed over to Las Vegas for a trade show for my "other" job.  Phew!  So good to be home. 
I made this recipe before I left and am finally posting it.  Thank you all for your patience.  This is the second recipe I made using the Raw Cashew Cheese.  It was super, super delicious and light.  If you like berries, then you will love this!  I made it for some friends who are neither raw nor vegan and they loved it.  They loved the natural flavor, lightness and sweetness it had.

I was inspired by jarOhoney, one of my favorite blogs to visit and be inspired by.  My crust is slightly different as you do not have to dehydrate it.  I love how this came out and I don't feel guilty eating it!


Makes about 20 mini-tarts

For the raw crust

1 cup whole raw organic whole hazelnuts
Water for soaking
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded organic coconut
8 dates, pitted
1 teaspoon vanilla
1 tablespoon raw honey or raw organic agave
20 mini paper baking cups

For the raw berry cream topping

1/2 cup whole fresh organic blueberries
1-1/2 cups whole fresh organic blackberries
1 tablespoon  raw honey or raw organic agave
1 cup room temperature raw cashew cheese - click HERE for the recipe
instagram of my mini crusts
instagram of my berry cream


In a large mixing bowl, soak your hazelnuts cool water for 14 hours and then drain and dry the hazelnuts well.  In your food processor pulse your hazelnuts into a fine meal. Add the cinnamon, nutmeg, coconut, dates, vanilla, and honey or agave and blend well.
Line your mini cupcake pan with the baking cups and spoon in about 2 teaspoons of the crust mixture in each and gently press evenly to the top of the baking cups.  It will be about 1/4 inch thick, just like you do with a pie tin, etc. Put them in the freezer for about 1 hour.
In your food processor, puree 1/2 cup blueberries and 1/2 cup blackberries until smooth, stir in the agave syrup.  This turns into a really nice fruit sauce.  I definitely want to use to top other yummy desserts or breakfasts!  Add the fruit sauce to the cashew cheese and blend well until smooth-this is now your filling. Spoon in the filling on top of the crust to over-fill the crusted cups. Garnish with remaining fresh fruit and store in the refrigerator until ready to serve - about 3 hours. 
Store the remaining desserts in an airtight container in the refrigerator.



Join the discussion!

Do you have a favorite Raw or Vegan Berry recipe? We would love to hear what it is! Share it in the comments below.
Or, let me know what other raw desserts you would like to see. 
Links are welcome.


Wambu said...

We made a similar dessert. We made a Raw Blueberry Tartlets check it out and let me know what you think.

Felicia said...

Hello Wambu,
They look really delicious. I am going to have to try that crust! xFelicia

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