Beautiful Raw Chocolate Tart

This is lovely and so easy to make. I’m also happy to feed this to my 15 month old son because it’s not too sweet and all natural!

Yum

Base:

Blend 1/2 cup of LSA, some nuts and seeds, 1 or 2 dates (pitted and soaked for 5 minutes or until it softens) and cocoa. Add some water to moisten into a dough-like consistency and press into a dish.

Chocolate mousse topping:

Blend 1 avocado, 3 teaspoons vanilla, 6 dates (pitted and soaked for 5 minutes or until they soften), two bananas and cocoa to taste – I like mine rich, around 3 tablespoons. When you’re satisfied with the flavour spread the mousse onto the base and chill.

You can serve this chilled or frozen, I prefer to freeze it and then serve the slices and let them stand for about 10 minutes.

Beautiful.

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Raw Raspberry Cheesecake

Eating berries is like eating pure happiness.

This is so quick and easy to throw together; I’m slightly embarrassed I didn’t try it sooner!

I would serve this desert to anyone, raw, vegan or not. It’s rich, creamy, tart, delicious and pretty.

I made simple modifications to a recipe found at Angelic Monkey.

If you want thick topping, double the topping ingredients. Remember though, it’s rich!

INGREDIENTS

Base

1 cup walnuts
1 cup sultanas, possibly more
1 tablespoon coconut oil

Topping 

1 cup raspberries, frozen
1 cup cashew nuts
2 tablespoons lemon
2 tablespoons sweetener (I used brown sugar, it’s all my pregnant tummy can take, you can use agave, maple syrup; whatever you prefer)
1 tablespoon coconut oil
Approximately 1/4 cup water

INSTRUCTIONS

Base

Blend all ingredients. Add more sultanas if required to ensure the base is sticky, rather than crumbly. Press this firmly into a dish.

Topping

Add all ingredients into the blender. Blend and slowly add dashes of water until you have achieved a “creamy” consistency; not too thin mind, you are making a cheesecake topping, not a smoothie!

Using a spatula, spread the topping on the base and pop in the freezer for 30 minutes.

Slice, serve, enjoy!