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 minutesminutes
Rest time 3 hourshours
Total time 3 hourshours15 minutesminutes
Servings 3medium tartelettes
INGREDIENTS
2 cupsraw pistachio, whole and shelled (unsalted)
2 tbspmaple syrup
2 tbspcoconut bliss melted - (microwave or bain-marie)
1-2pinch(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!