Raw desserts are not only great because of their natural health benefits but also because they are most often easy to make. This is a quick, twenty minute recipe that I found whilst looking for recipes on you tube. It uses cashews to form a rich cream. I have used cashews for my carrot cake frosting before, and they are great to add natural sweetness, but in this dish, Jason Wrobel shows how they can easily be the star ingredient. I didn’t make much modifications to the recipe because it is sweet and simple already. I used maple syrup as a sweetener in the cashew cream, but you can use honey or stevia. I omitted the sweetener from the tart base because the cream is sweet already and personally I find the base sweet enough with just dates and nuts. 

lemon tart top (Medium)

This raw pie base can be used for many more raw desserts. You can always alternate the nuts use and you can even replace them with sunflower seeds. Check out my Nutella cake or my homemade snickers cake to see different variations. 

 

Below is a video of Jason Wrobel’s recipe from youtube.

 

 
The idea behind eating raw is that heating food destroys most nutrients and natural enzymes found in food. This is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. As with anything else, moderation is always the best way to start. Introducing raw desserts is a cool way to introduce raw food into your diet.  Raw Food is not just cold uncooked food but can even be a little bit warm. As long as it doesn’t go above 45 degrees Celsius it’s still considered raw. Embarking on a raw food diet is also beneficial to people who are gluten intolerant because most foods which can be eaten raw are naturally gluten free.
 
raw lemon tart square (Medium)

 

Raw Lemon Cashew Tartlets
Yields 5
Print

Prep Time
20 min

Prep Time
20 min

For the base
  1. 1 cup walnuts, pecans or other nuts
  2. 4 medjool dates (or 1 cup normal dates)
For the cashew cream
  1. 1 cup pre-soaked cashews
  2. juice of half a lemon
  3. 1 tablespoon maple syrup
  4. 1 teaspoon vanilla essence
  5. 1 tablespoon coconut oil
Topping
  1. Handful of fresh or frozen berries
Instructions
  1. Make sure to pre-soak the cashew nuts in water overnight, they will double in size.
  2. Start by preparing the base. Blend the walnuts, or other nuts, in food processor until fine.
  3. Add the dates to the nuts. A dough should be  formed and the mix should be able to hold together if you pinch it between your fingers. If this doesn’t happen add 1 tablespoon of water at a time until you reach the right consistency.
  4. Place a muffin paper case in a ramekin or shallow cup.
  5. Take some of the mixture and flatten it on the bottom and sides of the paper case. Make sure you do not go out the paper case.
  6. Then remove the base of the small tart from the ramekin and repeat. I had five of these tart bases.
  7. Place bases inside freezer whilst doing the cashew cream. This will allow the base to harden.
  8. To make the cashew cream blend all the cream ingredients with an immersion blender or liquidiser.
  9. Take spoonful of cashew cream and use it to top the tart bases.
  10. Store in  the fridge until ready to serve. When you are ready to serve top with the berries. If you top the berries too much ahead of time, they might stain the cashew cream.
  11. Enjoy.
Adapted from https://www.youtube.com/watch?v=yHtqiWbBpW4&list=PL3ofN7kX_Dj-nLJVU7gMlpf2ZJ-goqFo9
Adapted from https://www.youtube.com/watch?v=yHtqiWbBpW4&list=PL3ofN7kX_Dj-nLJVU7gMlpf2ZJ-goqFo9
Rody's Hearty Corner http://www.rodysheartycorner.com/