RAW DOUBLE CHOCOLATE COOKIE DOUGH TARTELETTES

I really can't describe how good these are!  So decadently delicious, and seriously I don't feel guilty eating them.  I love having simple recipes I can use just by changing them up a little bit and voila a whole new dish!  Here I took my Raw Chocolate Cookie Dough Bites and made them into mini tartelettes with my raw chocolate frosting from these Raw Brownies on top.  Divine. You HAVE to make these!  Enough said!

RAW DOUBLE CHOCOLATE COOKIE DOUGH TARTELETTES

1 cup raw cashews
1/2 cup raw almonds
1 cup dates
2 tablespoons raw cacao powder
2 tablespoons raw agave or honey

Process the nuts in your food processor until finely chopped.  Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates.  Add in the cacao powder and agave or honey and process to combined.

Press into mini cupcake / muffin tray lined with mini cupcake liners.  Press dough firmly into the paper / tin firmly and refrigerate.  Now make your frosting.

RAW CHOCOLATE FROSTING

1/4 cup maple syrup or agave nectar
1/8 cup coconut oil, warmed to liquid
1/3 cup raw cacao powder

Wisk all the ingredients together in a bowl.  Top each tartelette with a dollop of  chocolate frosting and refrigerate for 1 hour.  Now they are ready to eat.  Be careful.  You may end up eating, 2, or 3, or even 4... ha!

Store in an airtight container in the frig.

Enjoy!

RAW BERRY CREAM TARTS

 

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!

 

RAW BERRY CREAM TARTS

 

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



Directions

 

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.

 

Enjoy!

 



 



 

 

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.

 



RAW BANANA CREAM PARFAIT WITH MACADAMIA NUT CRUMBLE

Seriously... I mean seriously!  When I went to a raw food party my friend had with Stacy Stowers we devoured a raw banana cream pie that we so delicious.  Way better than any I had before I went mostly plant based and raw.  I mean, you can just taste the creaminess and the freshness of the dessert.  I also had a friend at work taste test this who is neither vegan nor raw, but she does eat both occasionally and she LOVED it!  Next time I will make this into a pie or cheese cake form, but for now, these were delicious and easy to put together.  Raw desserts are really my absolute favorite thing.

Some people have commented to me that there are too many nuts in raw desserts, but if you take a look at the measurements, there really is not much more than you would use in many other regular desserts.  The ingredients are fresh with no processed sugar added.  Pure love, if you ask me.  This dessert is a must! 

RAW BANANA CREAM PARFAIT WITH MACADAMIA NUT CRUMBLE

Crumble

1 cup macadamia nuts

1 cup dried, shredded coconut

8 medjool dates, room tempurature, pitted

Filling

1-1/2 cup cashews, soaked 8-12 hours, rinsed and drained

1/4 cup raw agave or liquid sweetener of choice

1/2 cup coconut butter

1 teaspoon vanilla

1/4 cup coconut water from a young Thai coconut

1 cup packed coconut meat from a young Thai coconut

1 medium bananas, sliced (approximately 3 cups)

1 lemon, juice of

For the crumble, put the macadamia nuts and coconut into the food processor and process until it resembles crumbs.  Then add in the dates and process until the dates are well combined into the nut mixture and crumbly.  

For the filling, place all the ingredients except the bananas and lemon juice into a high speed blender.  Blend until smooth.  You will need to use the plunger or spoon and a little patience to get the mixture moving but it's well worth the effort... Transfer the mixture into a bowl.

Slice the bananas and toss them with the lemon juice and drain, then fold them into the banana cream mixture.

To assemble, place a layer of the crumble in the bottom of the glass, then the cream mixture, then more crumble.  Top with more shredded coconut and nuts and and a little sweet syrup, if you so desire.  I only used one layer of cream since the glasses I used were on the larger size, but if you use skinny glasses you can definitely construct several layers to build your parfait.

I hope you enjoy these as much as I did.

Bon Apetit!