Fruit Tart

Veg­an­li­cious has some great recipes on her blog, and she’s the kind of gal that doesn’t let a day pass with­out being inven­tive !

Here is a good exam­ple of a rel­a­tively sim­ple and bril­liant way to trans­form your left­over pulp into gor­geous lit­tle fruit tarts.

Don’t be scared if this crust seems really tough when you try and cut into it. It’s actu­ally quite nice and even chewy when eaten. Just use a sharp knife to cut it. I attempted a but­ter knife, because every sin­gle other piece of cut­lery was dirty (sadly, no joke); we ended up just pick­ing them up and bit­ing into them.”

 

Crust (makes 4)

In a food proces­sor, blend the dates and the water until a paste forms.
In a bowl, mix dry ingre­di­ents together. Add date paste and coconut oil and mix well.
In a tart cup, or what­ever you’re using, firmly press the mix­ture into shape with your fin­gers.
Dehy­drate 2 hours (or until the next step can be done some­what eas­ily). Remove care­fully from your tart crust con­tainer and dehy­drate until dry. I dehy­drated overnight because I don’t have a timer and get­ting up at 3a.m. didn’t seem like the best of ideas. But, I think 4–6 hours should do the trick.

 

“Fill­ings are easy as pie (ahah­haaaa I’m hilar­i­ous). Seri­ously though, I served this to the boy­face [this is her sig­nif­i­cant other she’s talk­ing about..] with whole rasp­ber­ries in it, and it was per­fect. Sliced straw­ber­ries work very nicely too, and stay in place a bit bet­ter than whole fruit does. Or, if you want some­thing that really isn’t in dan­ger of rolling away, you can put the fruit in a food proces­sor and pulse a cou­ple of times.”

 

“..If you’re serv­ing non­blended fruits in the tart, or have left­over fruit, top with raw choco­late sauce or raw almond cream. The raw choco­late sauce is deli­cious and choco­latey and super easy to make. It’s made with a sim­ple ratio:

2 parts cacao pow­der : 2 parts agave : 1 part coconut oil

for exam­ple:

Blend in food proces­sor.