Is is a dessert, power food, snack or adorns a high tea table? No matter how you you serve it, this dessert is a heart healthy vegan decadence that will leave you guilt free:)
Dried figs were a highlight that were calling to be used. I soaked them in warm water and used them along with the water in this dish. Among other nutritional values, figs help control blood pressure being a good source of potassium.
The filling is made with cashews and we all know how good and creamy they are. Avocado was the surprise addition that elevated this up a notch. I have made variation of this tart before if you want to see the possibilities…. Chocolate Raspberry tart and Mango Tart
You can try you own variations too. I am taking this to the party at Fiesta Friday
Here is what you need:
For the crust you need to grind up
- 1/2 cup almonds
- 1/2 cup golden raisins
- 2 soaked figs
- 2 tablespoons shredded coconut
- 1 teaspoon coconut nectar or agave
- 2 tablespoon raw cacao powder
Please adjust the measurements to get a good thick crunchy base. Spread the crust out in pans lined with parchment paper. Put it in the fridge while you work on the filling.
For the filling blend the following:
- 2 cups raw cashews (soaked for an hour)
- 4-5 small figs soaked in a cup of warm water
- 4 tablespoon raw cocoa powder
- 1 avocado peeled and sliced
- 1 tbsp espresso or any good instant coffee
- 1/2 cup coconut nectar
- 1 teaspoon vanilla extract
- 1tsp cacao nibs
- 1/2 cup frozen berries
- 1 tsp Maca powder (optional)
- once blended add a tablespoon of psyllium husk to thicken.
Adjust the ingredients to get a thick creamy consistency….use the fig water as a variable ingredient.
Pour in the filling and refrigerate for a couple of hours until set.
Before serving, remove from pan and top with sliced almonds, coconut shreds and frozen berries.
A easy oil free curry recipe is possible. The richness of the cashews is what elevates the taste and makes it rich and creamy. Quick and simple enough to be made on weekdays. I actually make the curry paste in a large batch and use it over the week with different vegetables and cheese (paneer) dishes. In this recipe I have used cauliflower, peas and mushrooms. Served with home made Naan (made with wheat, spelt and rye) but it will be equally delicious with rice and a side of pickles.
For the curry, blend together:
1/2 cup of soaked cashews
1 small red onion
5-6 cloves of garlic
1 inch of ginger
1 tsp coriander pwd, 1 tsp cumin, 1 tsp tumeric, 1/2 tsp garam masala, 1 whole green chili, 1/2 tsp chili pwd, salt to taste
1/2 cup Kefir ( or yoghurt, i used kefir to give it a tangy taste)
1/2 cup water( if needed)
Pour the paste in a heavy bottomed pan and let it cook until it thicken probably about 15 minutes, stir occasionally
Add chopped cauliflower, peas and chopped mushrooms ( all organic). Cook on medium heat until the veggies are cooked and the curry has come together. Squeeze half a lime and top with fresh cilantro before serving.
I usually don’t blog deserts but this one must be shared. Heart healthy and absolutely divine. Inspired by Peggy Ks healthful recipe I decided to give it a shot.
No baking is required. I bought the mini cake pans for this and so glad I did.
For the crust you need to grind up
1/2 cup pecans; 1 cup golden raisins; 1/2 cup shredded coconut; 1 teaspoon coconut nectar or agave; 2 tablespoon raw cacao powder
Spread the crust out in 3 pans lined with parchment paper. Put it in the fridge while you work on the filling
For the filling use a good blend and blend up
2 cups raw cashews; 4 tablespoon cocoa powder; 1 tbsp espresso or any good instant coffee; 1/2 cup frozen raspberries; 1/2 cup water; 1/2 cup coconut sugar; 1 teaspoon vanilla extract. 1tsp cacao nibs, 1 tsp Maca powder (optional)….once blended add a tablespoon of psyllium husk to thicken.
Pour in the filling and refrigerate for a couple of hours until set
It can be topped with fresh Raspberries with a side of coconut milk ice cream.
Amazing on the taste buds and heart healthy. I know I will make this over and over again.