RAW KEY LIME TARTS

I have to thank social media outlet Instagram for this amazing recipe, as I came across it whilst looking through my feed. Nutrionistinthekitch.com is the author of this recipe and she has an amazing website, with so many healthy, vibrant and inventive dishes listed for all to view. Friday afternoon called for some creative baking and 12 of these little bright green tarts were made in my kitchen. I do not often make raw food (as I overdosed on a raw cheesecake once (I ate too many slices) and was very very ill) however this tart is something special. Do not be scared of the green colour or the amount of avocado in the tart, as the end result tastes fresh and citrusy.

INGREDIENTS

Crust/Base

• coconut oil, for greasing
• 1 cup shredded unsweetened coconut 
• 1 cup walnuts
• heaped 1/2 cup pitted dates (soaked in warm water for 30 minutes)

Filling 

• 2 1/2 avocados
• 1/2 cup fresh lime juice
• 2 teaspoons lime zest
• 1/2 cup honey 
• 2 kiwifruit, skin peeled & thinly sliced, to garnish

PREPARATION / COOKING (of some description!)

1. Lightly grease a 12 cup muffin tin with coconut oil. 

2. Combine the coconut and walnuts in a food processor and blend until coarse. Add the dates and process until the mixture starts to stick together. You may need to add a splash of water or two to get the mixture to this point. Place 1 1/2 tablespoons of the date, walnut & coconut mixture into the bottom of each muffin cup and press down gently, so that the mixture fills 1/3 of the hole. 

3. Place all the filling ingredients into the food processor and process until smooth. Spoon a large tablespoon of the filling into each muffin cup and smooth the top with a spoon. Place a fresh slice of kiwi fruit on top of each tart. 

4. Freeze for 60 minutes / 1 hour to set. Continue to leave in the freezer and remove a few minutes before eating by placing the tart at room temperature. 

Serves / 12

Total Preparation time / 

Serving size / 1 tart = 192 calories 

x Emily 

PINA COLADA RAW CAKE

My first raw dessert / cake ended up tasting somewhat akin to a pina colada, which I did not plan at all. I’ve always been a little apprehensive of making a raw dessert, however I now look back and laugh at my fear as it is almost impossible to screw up. Whatever mix of nuts and natural sugars that you place in the food processor or blender (if you have a very powerful one) will taste delicious. The best part is that you feel quite innovative and imaginative when you are making a raw dessert. All the ingredients in this cake were in my pantry on a Sunday afternoon. Just remember that a raw dessert is often a fair bit richer than other desserts so cut yourself very small pieces or get ready for a stomachache!

INGREDIENTS

• 200g pitted dried dates 
• 100g almonds 
• 1 tablespoon honey
• 400ml light coconut cream 
• 1/2 the juice of a small lime
• the flesh of 3 small, ripe kiwifruits 
• shredded coconut 
• Equipment needed- food processor, freezer

PREPARATION 

1. Place the dates, almonds and honey into a food processor and process until the mixture sticks together when you pinch a small handful of it. Remove from the processor and spread into a medium square baking tin. Spread evenly as this will be your cake base. 

2. Place the coconut cream, lime juice and kiwifruits into the food processor and process for 20-30 seconds or until combined. Remove from the processor and pour over the date & almond base to create the top of the cake. Sprinkle with shredded coconut and freeze, covered, for 2 hours or until solid. Remove from the freezer 10 plus minutes before consuming to soften slightly. 

Total Preparation time / 10 -12 minutes 
Total Freezing time / 2 + hours 

x Emily