RAW! Lemon Tart (No Added Sugar, Vegan, Gluten & Wheat Free)

This is one of those puddings that tastes so good you cannot believe that it is so good for you too. I have never had that ‘eaten too much’ feeling with any of the RAW! recipes that I use.

This is a little bit loved already, even though it is very new as it has such a bright fresh flavour.

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Have it as an end of dinner pudding or as a pick me up snack, it is that full of good things.

Let me know what you think

😀

RAW! Lemon Tart

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For the base
500g / 1lb almonds ground or whole (the whole almonds will be ground)
1 tsp pink Himalayan salt
210g / 7 oz Medjool dates
90g / 3 oz Anjou Prunes

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Line a 20 cm x 20 cm cake tin with cling film and set a piece of parchment paper into the base too (I haven’t in the photo but, really, it helps if it is in place).

In a food processor, blend the almonds (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)

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Sprinkle a few of the almonds onto the cling film in the cake tin, then put the rest of the almonds into a bowl on one side.

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Put the salt, prunes and dates with 3 tbsp of almonds into the processor and blend until you have a soft paste.

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Now add the rest of the almonds and process to a ‘dough’ or until the it forms a ball.

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Spread the dough mix evenly across the base of the cake tin. Cover with some more cling film.

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Now press this mixture really firmly. I use another cake tin set on top and press really hard.

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Cover in cling film and leave to harden in the freezer.

Lemon Filling
2 cup raw cashews
1 cup dried mango
6 Tablespoons fresh lemon juice
6 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
pinch sea salt
2 teaspoons lemon zest

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Grind the cashew nuts until they are about to form a butter.

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Soak the mango in water overnight. Drain away the water in the morning.

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Add into a food processor and blend to a paste, add the cashew nut butter, lemon juice, coconut oil and vanilla extract and mix until very smooth and creamy.

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Pour the cream over the base.

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Smooth the top and then freeze for about 2 hours. You can keep it in the freezer and take it into the fridge an hour before you want to serve it.

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Or it can now be refrigerated and eaten up as you fancy.

🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

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RAW! The Full Morten Cream Banana Tart (No Added Fat, No Added Sugar, Soya Free, Gluten Free, Vegan)

On my market stall I have a regular that loves cake but doesn’t like cake ingredients. With huge gratitude to him and his gentle insistence that I persevere, I eventually got to a recipe I call ‘Morten You Drive Me Crazy Banana Buns’ that is Dairy Free, No Added Fat, No Added Sugar, Soya Free, Gluten and Wheat Free.

So last week he tried one of the RAW! puddings and asked if I could try one with Bananas. I have had a couple of attempts that were not really good enough, but this one is really good.

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I am taking it down for him tomorrow. I really hope he likes it. ANd I hope you make it and like it too.

Wish me luck

😀

The Full Morten Cream Banana Tart

Crust ingredients:
1 cup cashews
1 cup ground hazelnuts
1/2 cup coconut flour
1 cup dates (Medjool are the best but really expensive so you can just use dried dates)
1/4 teaspoon sea salt

The full Morten Banana filling:
8 medium bananas
360 g /12 oz cashews
240 g / 8 oz soaked dried papaya
65 ml lime juice
4 teaspoon vanilla
1 teaspoon sea salt
275 ml almond milk
75 g / 1.5 oz chia seeds

Cling film line a 20 cm square cake tin.
Place all base ingredients in the food processor and blitz it until the everything sticks together.
Press the base mixture into your cling film lined pan. I suggest you spread the base mixture into the pan, cover it with another layer of cling film and you use a similar sized pan to fit over it and press it down really firmly.
Turn the base onto a dehydrator sheet and dry for 8 hours at 38˚C
After this the base will have a pleasing crispness that will withstand the moisture from the filling.
Once the base has cooled you need to add a collar of tin foil to the pan you pressed the base in, that will rise over the edge by 3 cm.
Re line the pan and the collar with more cling film.
That’s the base done.

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For the topping add to the processor the cashews, banana, papaya, lime juice, salt and vanilla and process until very smooth.
Once this is very smooth you can add the almond milk whilst the machine is running.
Finally add the chia seeds.
Pour the mixture onto the base and smooth it with the back of a spoon.
Freezer for 3 hours, at least.
As you want to serve it, take it from the freezer into the fridge. After 2 hours it will be a firm ice cream texture, it will cut beautifully!

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And if you leave it in the fridge for 4 hours it will be a delightfully soft texture and more of those complex flavours will bounce out.
A really special pudding

😀

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest