Description
Turn a favorite fruit tart into a healthy dessert with this sugar-free raw recipe!
Ingredients
- FOR THE CRUST:
- ⅔ cups Unsweetened Coconut Shreds
- 6 Tablespoons Raw Walnuts
- 2 Tablespoons Ground Flax
- ¼ cups Raw Honey
- 2 teaspoons Pure Vanilla Extract
- 6 Tablespoons Brown Rice Flour
- FOR THE FILLING:
- ½ cups Coconut Yogurt Or Homemade Coconut Whipped Cream
- ½ cups Fresh Raspberries
- FOR THE CRUST:
- ⅔ cups Unsweetened Coconut Shreds
- 6 Tablespoons Raw Walnuts
- 2 Tablespoons Ground Flax
- ¼ cups Raw Honey
- 2 teaspoons Pure Vanilla Extract
- 6 Tablespoons Brown Rice Flour
- FOR THE FILLING:
- ½ cups Coconut Yogurt Or Homemade Coconut Whipped Cream
- ½ cups Fresh Raspberries
Preparation
In a food processor, combine the coconut shreds, walnuts and flax and mix until you reach a rough crumbly mixture. Add the rest of the crust ingredients and pulse until it starts to become smooth and sticks together. Scoop out the crust mixture and press firmly into 4 small tart pans, firmly packing it up the sides of the pans. Place the crusts in the freezer for about 15-20 minutes until the crust is firm. Make sure crust is totally firm and chilled so it is easy to remove from pan in one piece.
Remove crusts from freezer. Gently remove crusts from the molds with a fork or knife and plate them. Spoon about 2 tablespoons of yogurt or cream into the center of the tarts. Top with fresh berries and serve.
No comments:
Post a Comment