There is no denial. Raw (no-bake) desserts have become a popular trend around the world.
It all sounds too good to be true. Smooth cheesecakes, sweet caramel slices and creamy chocolate cake. Minus all the nasty stuff.
What started out as part of the vegan scene has now reached many health-conscious enthusiasts who like to indulge without the guilt. Most raw treats are refined sugar-free, gluten-free and diary-free. I personally love the fact that you can whip up a cake or a few small tarts without waiting for the oven to finish its job. Plus they are healthy, planet-friendly and most people won’t even believe they are raw.
So, let’s just agree that raw desserts are amazing and wonderfully tasty.
Oh and there are no rules to it. The other day I wanted to eat something sweet. So I checked my cupboard, soaked some nuts, added ingredients that I like and made a delicious dessert for dinner with the girls.
Raw Dessert: Pistachio Tarts with Apricot Crust
Ingredients for 5 tarts
1/2 oat flour
6 dried apricots
2 tbs coconut oil
1 tbsp nut butter (I used sunflower seed butter)
2/3 cup pistachios (soaked overnight)
2 dates (soaked for at least 30 min)
1/2 tbsp vanilla extract
A few slices of peaches
2-3 pieces of molten white chocolate
1. Beginn by making the crust. Place oat flour and dried apricots into blender until finely chopped. Add coconut oil and nut better and blend again until mixed well.
2. Put the mixture into a muffin pan (I used a silicon muffin pan)* and press firmly with your fingers until it starts to go up the sides and form a little crust. Freeze for 30 min.
3. To make the filling place soaked pistachios, dates and vanilla extract into blender until very smooth.
4. Remove crust from muffin pan. Divide the filling between the 5 tartlets, top with fresh peaches, molten white chocolate and chopped pistachios.
*You can also place a piece of plastic wrap in the pan before adding the crust mixture. This allows you to easily remove the crust after freezing.