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Yield: 3 medium tartelettes

RAW PISTACHIO TARTLETS (RAW DOUGH)

Prep Time: 20 minutes
Rest time: 3 hours
Total Time: 3 hours 15 minutes
Get all the nutrients you need with this tartlet recipe that is to die for. Raw desserts are even better than any regular dessert, a must try.
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Ingredients
 

  • 2 cups raw pistachio, whole and shelled (unsalted), (220 gr in total)
  • 2 tbsp maple syrup
  • 2 tbsp coconut bliss melted , (microwave or bain-marie)
  • 1-2 pinch(es) Himalayan salt
  • 1 tbsp water, (only if the dough is not sticky enough)

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 (approx. 45 seconds). You might need to scrap the bowl few times. The dough should stick while pressing it together into your fingers. If not, add 1 Tbsp of water.
  • Line 3 small tartlet pans with waxing paper and divide the dough.
  • Using wet hands, press the crust into one of the tartlet pans (start with 3 tbsp of the pistachio dough and shape it). Try to keep the thickness even and get the sides nice and high. Add an extra tablespoon of the pistachio mixture and finish the shaping. Rinse your hands, keep them wet, and repeat the process.
  • Place in the fridge for 1 hour or more. Or you could also freeze them.

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 (or only use 1 can of coconut cream).
  • Pour 1 tablespoon of coconut cream into each tartlet shell. Keep in the fridge for 2-3 hours or overnight until well set.
  • Take them out of the fridge and decorate them with plenty of your favorite seasonal fruits : cherries, apricot, ripe figs, strawberries, raspberries etc... Enjoy!
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!