Who knew a raw dessert could be so good?! Well, I didn't. And it's easy, too. But the best part (for me) is that I get to play with an adult version of play-doh.
I'm still playing around with raw food. I couldn't go completely raw, as I love many cooked foods far too much (baked sweet potatoes, roasted veggies, oven fries, stir-fries, oatmeal, pizza!!). But I'm enjoying my experimentation with adding a raw meal into my diet where I can.
I try to avoid labels that might provoke apprehension about certain foods: "Oh, that's vegan, it MUST be gross." --or-- "It's healthy, so it must taste bad." I try to be open-minded when it comes to food and I don't limit myself.
I find that I especially like certain aspects of raw food: desserts, soups, sauces, salsas, and once again, the creativity and presentation. Raw food preparation is also very "hands-on."
I'm not a huge dessert fan, but other members of my family are, and raw desserts both taste good and are better for you. Like these tartlets. They're from the book, "Ani's Raw Food Essentials.'
The crust for these tartlets is made from dates and almonds ground in a food processor until thick and pliable. Forming the little cups and pressing them into the cupcake molds was actually FUN! Next time, I'll get my kids involved.
Raw cashews, coconut oil, vanilla, and water are blended up to make the filling. It's surprisingly tasty and creamy.
These little tartlets are perfect for a wide variety of applications, especially when topped with an assortment of fruits. In the summer heat, I'll appreciate the fact that they're raw, which doesn't require my presence anywhere near an oven! And again, I get to play with my food.
