Ingredients
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the crust :
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2 cups gluten -free rolled oats (such as Bob's Red Mill)
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1/4 cup melted coconut oil
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1 tablespoon maple syrup or honey
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of salt
Directions
Subtitle: A Delicious and Nourishing Raw Vegan Dessert Inspired by Ayurveda
Description: These beautiful fruit tartlets are not only visually stunning but also packed with nutrients from their exotic fillings. The coconut cream base provides a rich and creamy texture, while the turmeric caramel sauce adds a touch of warmth and earthiness. This raw vegan dessert is perfect for any special occasion and can be easily adapted to fit your favorite fruits.
Ingredients:
For the crust:
2 cups gluten-free rolled oats (such as Bob’s Red Mill)
1/4 cup melted coconut oil
1 tablespoon maple syrup or honey
Pinch of salt
Instructions:
1. Preheat the dehydrator to 115°F or the oven to 200°F.
2. Combine all the ingredients for the crust in a food processor and process until well combined and sticky.
3. Press the mixture into a silicone muffin tray or mini tartlet pans with removable bases.
4. Dehydrate the crust for 1 hour at 115°F (if using a dehydrator) or bake in the preheated oven for 10 minutes on the middle rack.
5. Remove from heat source and allow to cool completely before filling.
For the filling:
1 cup unsweetened shredded coconut
1/2 cup cashew cream or soaked and drained raw cashews blended with water to reach desired consistency
1 teaspoon vanilla extract
Instructions:
1. Place the coconut and cashew cream in a high-speed blender and process until smooth and creamy.
2. Add the vanilla extract and process for another minute.
3. Pour the filling evenly into the prepared crusts.
For the caramel sauce:
1/2 cup dates (pitted and chopped if large)
1/4 cup water
1/4 cup unsalted raw cashews
1 tablespoon freshly grated ginger or 1 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup unsweetened coconut flakes
1 tablespoon fresh lemon juice
1/4 cup coconut aminos or tamari (for extra depth of flavor)
Instructions:
1. Soak the dates and cashews in hot water for about 10 minutes.
2. Drain the cashews and reserve the soaking liquid.
3. Blend the drained cashews with the reserved soaking liquid, ginger, and 1/2 teaspoon of salt until smooth.
4. Add the remaining ingredients and blend until everything is well incorporated.
5. Adjust the sweetness and thickness to your liking with more dates, water, or coconut flakes.
Assembly:
1. Arrange the fruit of your choice in each tartlet shell.
2. Top with a dollop of coconut cream and drizzle with turmeric caramel sauce.
Serving suggestions:
– Use different types of fruit such as apples, bananas, blueberries, kiwi, mangoes, peaches, raspberries, strawberries, etc.
– Garnish with edible flowers, mint leaves, or sprinkle additional coconut flakes and cinnamon.
Difficulty: Easy
Nutrition Facts per serving (not including the fruit):
Calories: 112kcal | Protein: 3g | Fat: 8.5g | Saturated Fat: 6.4g | Cholesterol: 0mg | Sodium: 2.5mg | Potassium: 216mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10% of the Daily Value (DV) | Calcium: 1.5% of the DV | Iron: 1% of the DV
Steps
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1
Done
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Preheat the dehydrator to 115°F or the oven to 200°F. |
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2
Done
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Combine all the ingredients for the crust in a food processor and process until well combined and sticky. |
|
3
Done
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Press the mixture into a silicone muffin tray or mini tartlet pans with removable bases. |
|
4
Done
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Dehydrate the crust for 1 hour at 115°F (if using a dehydrator) or bake in the preheated oven for 10 minutes on the middle rack. |
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5
Done
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Remove from heat source and allow to cool completely before filling. For the filling: Instructions: |
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6
Done
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Place the coconut and cashew cream in a high-speed blender and process until smooth and creamy. |
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7
Done
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Add the vanilla extract and process for another minute. |
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8
Done
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Pour the filling evenly into the prepared crusts. For the caramel sauce: Instructions: |
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9
Done
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Soak the dates and cashews in hot water for about 10 minutes. |
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10
Done
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Drain the cashews and reserve the soaking liquid. |
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11
Done
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Blend the drained cashews with the reserved soaking liquid, ginger, and 1/2 teaspoon of salt until smooth. |
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12
Done
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Add the remaining ingredients and blend until everything is well incorporated. |
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13
Done
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Adjust the sweetness and thickness to your liking with more dates, water, or coconut flakes. Assembly: |
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14
Done
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Arrange the fruit of your choice in each tartlet shell. |
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15
Done
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Top with a dollop of coconut cream and drizzle with turmeric caramel sauce. Serving suggestions: Difficulty: Easy Nutrition Facts per serving (not including the fruit): |
