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RAW PISTACHIO TARTELETTES (RAW DOUGH)

Get all the nutrients you need with this tartelette recipe that is to die for. Raw desserts are even better than any regular dessert, a must try.
Category Dessert
Cuisine Raw
Keyword Dairy free, Gluten free, No refined sugar, Vegan
Prep time 20 minutes
Rest time 3 hours
Total time 3 hours 15 minutes
Servings 3 medium tartelettes

INGREDIENTS

  • 2 cups raw pistachio, whole and shelled (unsalted)
  • 2 tbsp maple syrup
  • 2 tbsp coconut bliss melted - (microwave or bain-marie)
  • 1-2 pinch(es) Himalayan salt

INSTRUCTIONS

RAW DOUGH

  • Blend all the ingredients together in a powerful blender or pulse in a medium food processor until the mixture sticks and hold together. You might need to scrap the bowl few times. Add 1 Tbsp of water if it's not sticky enough.
  • Line 3 small tartelette pans with waxing paper and divide the dough.
  • Using your hands, press the crust into your tartelette pans. Try to keep the thickness even and get the sides nice and high.
  • Place in the fridge for 1 hour or more.

FILLING (because it is our favorite)

  • Make the whipped coconut cream, until you reach a smooth and silky consistency (check the recipe on the blog). You'll probably need only half of the whipped cream.
  • Pour the cream into the tartelette shells. Keep in the fridge for 2-3 hours or overnight.
  • Take them out of the fridge and decorate them with plenty of your favorite seasonal fruits : cherries, apricot, ripe figs, strawberries, raspberries etc... Enjoy!