The more I experiment with raw foods, the more I love them… The more I learn about raw foods… The more I LOVE them. I know of course that raw is sort of daunting for some, I’m sure that it gives the immediate misconception of limitation – limited to salads, some juices, some smoothies etc. Even that raw means veg. Which it doesn’t… think sushimi, carpaccio, tartare… Dishes such as those are considered rich and even prestigious in many fine dining restaurants.
I’m finding one of the most exciting things to recreate – raw – is dessert. One of the reasons, is because raw desserts are not packed full of white sugar, white flour or any other type of nutritionally void ingredient. That being the case they make a great snack any time of day, not just the typical after dinner treat. Another reason I am finding it so exciting, is because I know that afterwards I’m still going to feel great – if not better! None of that lag like I used to feel after having some sugary baked dessert. Combine the full benefit of raw, untouched enzymes and nutrients, with feeling fantastic inside and out, knowing your body can benefit from and use up every single bite….. well it’s pure food POWER! Come February I am vowing to take another big step towards optimal health with including at least two days of fully raw foods into each week.
One more thing that is so special about raw desserts, well raw anything, but desserts in particular. For someone who is not always the strongest baker (ex: me) raw desserts require a whole lot less science. With that, they also make it much easier to tailor portions without having to half entire recipes. You can basically eye ball or envision exactly how many servings you’re going to get!
Banana Chocolate Raw Tarts
makes three small tartlets
1 Cup Raw Hazelnuts
4-5 Pitted Dates
1 Tbsp Raw Coconut Oil
Pinch of Salt
2 Ripe Bananas
2-3 Tbsp Organic Cacao Powder (adjust depending on individual taste)
To make the crusts, blitz all four ingredients in a small blender until just crumbly enough to hold shape – keep to whatever texture you prefer, I like a bit chunkier nuttier crusts personally. Scoop out three equal amounts and roll each into a ball, from here it is easy to shape into a little bowl. Once you have your desired shape, pop them into the fridge to harden. Make the filling once the crusts are firm, not before! You want the filling to be fresh. Simply slice the banana and the avocado, arrange them in a blender and sprinkle with the cacao powder. Whirl the filling around until completely smooth – taste it at this point, the banana should make up for any need for extra sugar. To assemble, take the crusts out of the fridge and spoon in the banana chocolate filling!
Now I didn’t garnish mine simply because I ran out of time, but dehydrated banana chips and a cashew cinnamon whipped cream would make a beautiful topping… : )
It’s amazing really, fewer ingredients and they pack way more punch!