Today for Wheatless Wednesday, we push the envelope even further and don’t use any grains or flours at all. We go totally raw with this Fig and raspberry tart! Because… why not try new things? 🙂
Remember the delicious raw lemon pie I made a little while ago? It was so good that I wanted to try to make another one, this time without any avocado. This is only my 3rd time ever making a raw pie (the first one was actually semi-raw: a delicious pumpkin pie), and it turned out great!
Instead of avocado, this filling is made with creamy raw cashews (organic, of course). No specific skills required, no mixing bowls or flour, no sugar either. It’s super easy to make and very healthy. A really nice treat for this summer’s BBQ and backyard parties with friends.
Raspberry and Fig Raw Tart | Vegan, Refined Sugar-Free, Gluten-Free
Perfect simple and healthy dessert recipe for the summer! Fig and raspberry tart, made in less time than a regular tart, but impressive for your guests!
- 1 cup raw cashews soaked a few hours
- 1 cup raw hazelnuts soaked overnight, or at least for a few hours
- 5 dried figs could be replaced with dates
- 1 tsp raw organic coconut oil
- ⅛ tsp unrefined sea salt
- 1 cup raw cashews soaked overnight in filtered water
- 1/4 cup fresh organic raspberries washed and dried
- 1½ tsp pure vanilla extract
- 2½ Tbsp maple syrup
- 1 tsp chia seeds
- 1/4 cup Fresh organic raspberries to put on top
- Put the soaked nuts, figs (or dates), coconut oil and salt in a food processor and whizz until smooth. It doesn't have to be perfectly smooth, but smooth enough to create a sticky paste. It should only take 30-60 seconds.
- Transfer the nut mixture into a clean pie pan with removable bottom (it's mandatory, otherwise you'll never be able to get it out later) and using your (clean) fingers, push it down and around, moulding it to the pan all around. Once it looks good, put it in the fridge to set.
- While that cools down, wash the food processor, and then make the filling.
- Simply put 1 cup of soaked cashews into the food processor, along with the fresh raspberries, vanilla, maple syrup, and chia seeds, if using. Blend until creamy and smooth. That should take about 30-45 seconds.
- Take the pie crust out of the fridge and scoop the cashew-raspberry mixture into it with a spoon. Smooth it out. Add fruits on top (if using), and put back in the fridge to cool down for 30 minutes (or more) before serving.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 420kcal | Fat: 32g | Saturated fat: 4g | Sodium: 55mg | Potassium: 498mg | Carbohydrates: 27g | Fiber: 4g | Sugar: 12g | Protein: 11g | Vitamin C: 4.7% | Calcium: 6.3% | Iron: 22.6%