Click here to printTashi's Raw Rose & Raspberry Tart
This mind-blowingly amazing raw tart comes from an equally amazing friend of mine. Thank you, Tashi! Try serving it with coconut ice cream. Rosewater essence is a more concentrated form of rosewater. If you only have rosewater, use 1 ½ teaspoons. And if you can’t find edible rose petals, use some of the petals from rose tea. This recipe needs to be started the night before. - Lola Berry
SERVES 12
ingredients
Base
- 10 medjool dates, pitted
- 1 tbsp Coconut Oil
- 1⁄2 cup linseed meal
- 1⁄2 cup Chia Seeds
- 1 cup Shredded Coconut
- 1 cup raspberries, to serve
- rose petals, to serve
Filling
- 250g Cashews, soaked (4– 6 hours) and rinsed
- 80ml Coconut Oil, melted
- 85ml Coconut Nectar
- 1 cup raspberries, fresh or frozen
- ¼ tsp rosewater essence
- 3 tbsp 100% pure pomegranate juice
method
- Step 1 :First make the base. Blend the dates and coconut oil in a food processor. Add the linseed meal, chia seeds and shredded coconut and process until the mixture has a biscuity consistency.
- Step 2 :Press the mixture into the base and sides of a pie dish or loose-bottomed tart tin. Refrigerate for at least 6 hours (ideally overnight).
- Step 3 :To make the cream filling, blend the cashews, coconut oil and coconut nectar in a high-powered food processor.
- Step 4 :Add the raspberries, rosewater essence and pomegranate juice and blend until very smooth. If your mixture needs a little more liquid, just top it up with a smidgen of pomegranate juice.
- Step 5 :Pour over the now-firm biscuity base and refrigerate for another 8 hours.
- Step 6 :Slice and serve with fresh berries and a pinch of rose petals. A beautiful dessert for a special occasion!
Article printed from Loving Earth: https://lovingearth.net/