Fig tart with orange cream and chocolate crust - raw vegan

Versiunea in limba romana: Tarta cu smochine, crema de portocale si blat de ciocolata

Happy vegan friday! I played  a little with almonds, cashews, oranges, vanilla, cocoa, vanilla honey (Kzarinne) and fresh figs and the result was delicious. What a beautiful tart! My kids loved it! I like raw desserts, as they are really easy to prepare, just a bit of waiting time, but it does not bother me.  This raw tart is healthy, easy to make and quite  filling, a little piece is all I could handle at a time. I can hardly imagine anyone fighting with an entire tart. Little healthy portions, perfect for satisfying sweet tooth cravings.  

A delicious tart with fresh figs, orange cream and chocolate crust. Simple, healthy, fast!  Happy Vegan Friday!

P.S. Status: 26 weeks, another 98 days to go, quite a round belly, resting a lot (forced relaxation, but doctors order, it's true). No extra weight except baby, so far. Have a great day!   xoxo

Crust
325 g raw almonds
30 g cocoa raw
3 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla essence
1/2 tsp salt

Cream
280 g raw cashews, kept in cold water for 2 hours
3 tsp vanilla honey
finely grated zest and juice of one orange
1 tsp lecithin granules

fresh figs 
maple syrup

Blitz almonds in a blender, untill  you obtain a course almond flour. Mix it with cocoa, maple syrup, coconut oil (very slightly warmed), vanilla and salt. It should look like fine crumbs. Put this crumbs in the tart tray, press it tightly and refrigerate for a while. 

To prepare the cream: drain cashews, then blitz it in the blender together with the orange juice and zest, vanilla honey and lecithin. Put the cream over the crust and refrigerate for a couple of hours. Just before serving,  cut the figs in thin slices.

Arrange it nicely over the tart and brush it with maple syrup. I chose maple syrup as it is easier to brush, but we can use also honey or agave nectar.

 

I prepared 3 tarts, using 12  cm diameter tart trays. 

Enjoy!

Tart with lemon, poppy seeds & blueberries - a delicious raw vegan dessert

Versiunea in limba romana: Tarta raw cu lamaie, mac & afine

Yesterday night, just before going to sleep, the idea to make this tart started to "hunt" me. To sleepy to go downstairs to get my "idea moleskin", I send myself an SMS. Wouldn't wanna forget it, right?  In the morning, I woke up full of energy and ready to work wonders. The lemon & poppy seeds tart, that is.  Really easy to make, no baking, vegan. Raw vegan. Happy Vegan Wednesday! 

When my little boy came home, I invited him to try this dessert. He loves lemon/lime and poppy seeds cakes as much as I do, but we never tried the raw version before. I had a feeling this has to work. He ate rapidly, silently. Not a word. Is it good? Does he like it? Not a word. He looked to be really focused. "Mom, do you have other tarts like this one?" "Yes, honey. I have 3 more mini tart and a bigger one." "Good! The bigger one is mine!" Obviously, he loved it. How could he not love it? The tart crust is crisp and has a light nutty flavor. The lemon cream is light, lemony, very refreshing. The mini tarts are so beautiful,  decorated with  little blueberries and some lemon zest. Oh, and the lemon perfume...

I loved playing with raw food, again. A deliciously refreshing dessert, perfect for the hot weather in Bucharest these days. 35 degrees Celsius again... 

Happy Vegan Wednesday!

Tart crust

250 g raw almonds
50 g poppy seeds
4-5 tbsp agave syrup
Ground the almonds, but not too fine. Mix it well with the poppy seeds and agave syrup. Put the mixture in the tart pan (I had 4 mini tart & 1 medium sized), press it into the pan and refrigerate until using.

Lemon cream

200 g cashews
the zest of one lemon
1/2 - 1 tsp lecithin powder
5-6 tbsp fresh lemon juice
Fresh blueberries
Put cashews in cold water for 2-3 hours. Drain chashews, then blitz it in the blender, with the lemon juice, lemon zest and lecithine. I did not use more agave, as I wanted this dessert to be refreshing and lemony, not too sweet.

Fill the tart crust with the lemon cream, decorate with blueberries and lemon zest and refrigerate for minimum 1 hour. Serve cold.

Delicious. Enjoy! Happy Vegan Wednesday ♥

3 deliciously colored raw vegan tart

Versiunea in limba romana: 3 tarte raw vegan, delicios colorate

My curiosity for raw food started when I discovered  Ina's blog, my raw muse :). Beautiful delicate pictures, delicious recipes, life style. I kept on saying I will try, but I kept on finding excuses: I need more ingredients, I need seeds, I need a germinator, I need a Vitamix... No more excuses! I have to start... So I started my raw food play :) And I loved to play ♥ This dessert is very easy to prepare. The chocolate was absolutely delicious, perfect for a strong chocolate craving... The avocado strawberries tart was incredibly fresh, perfect for a hot summer day. As I had 3 tart shells/pans of cca 15 cm, I played with the colors and textures. Loved the raw play :) 

I'm not saying I'll go stricly raw vegan starting today, as overnight changes are not my thing, but raw vegan food will become increasingly present in my family meals. What the future will bring, we shall see... I'll keep you posted on my raw food play  :)

Today I'll prepare almonds milk for the kids. A raw, delicious, flavored almonds milk. Then we'll just play with some raw almond cookies... I love to play raw with the kids, in the kitchen :) 

PS: Before starting to prepare the tart shell, I tasted the soaked almonds. Not a good idea, as these almonds are soooooo good, that I almost had none left for the tart :) Delicious! Just in case, soak a couple more, for unpredicted cravings :)

Raw tart shell

75 g coconut flakes, dry, unsweetened + 100 g almonds, soaked in cold water over night, then strained and mixed in the blender + 80 ml coconut oil 

Mix all ingredients, then press the dough in the tart pan; refrigerate for minimum 4 hours.

Black and white - raw chocolate tart

The above mentioned tart dough.
65 g good quality cocoa + 60 ml coconut oil + 120 ml agave syrup + 1/2 tsp lecithin 

Slowly heat the coconut oil (over bainmarie), then remove from fire. Mix the cocoa, coconut oil,  lecithin and agave syrup. Pour the cream over the very cold tart dough and refrigerate for minimum 1 hour.

White, red, green - Avocado & strawberries tart

Above mentioned tart dough.
1 avocado, ripe, without brown spots +  4 tsp fresh lemon juice +  4 tsp agave syrup + 1/2 tsp lecithin
250 g strawberries +  4 dates, soaked in warm water for 10 minutes + 1 tsp lecithin + 1/2 lgt  lemon juice

In a blender, mix the avocado, lemon juice, agave syrup and lecithin. Separately, mix the strawberries, lemon juice, dates and lecithin. Pour the creams over the chilled tart dough and create the pattern you like. Refrigerate for a couple of hours.

White Black Green Red

Just play with all the above creams. Yummi raw ♥