Friday, April 9, 2010

stRAWberry cashew cream tarts

this is a delicious desert idea that i discovered when i was a raw foodie - nut creams that make rich frostings combined with fresh fruit, on easy to make no-cook pie crusts!
in hebrew strawberries are called tutim, and they are grown in israel and not palestine; they're an imported crop, not indigenous to this land.

cashew cream tarts
on pecan-date cookies

cashew cream
1 c whole raw cashews
4 soft dates (no pits)
1 tablespoon maple syrup or agave nectar
1/2 cup strawberries or blueberries
1 tablespoon olive oil or coconut butter
1 tablespoon shredded beet
dash of vanilla extract
dash of lemon rind or zest

soak the cashews in fresh water for at least 30 minutes. soak the dates, too, for at least 10 minutes.
drain the water. (keep the date-water for liquid sweetener!)

to make the cashew cream, blend together the cashews, dates, maple syrup, the berries, olive oil, beet and vanilla til it's nice and smooth. add the date water sweetener if you want to make it smoother and creamier!

for the pecan-date cookies

take half a cup of pecans, put them in the blender to make a crumbly crumble. then take 4-6 soaked dates and blend them in with the pecans.

with your hands create whatever shape you'd like for your tarts (round, square, go nuts!). you can dehydrate them a bit in the sun, oven or dehydrator to make them harder.

assembly and prep:
on each pecan-date cookie, spread some cashew cream, then add your strawberries on top in a formation that looks sweet and delicious. you now have a completely RAW berry tart!

taim me'od!
(very delicious!)

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