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Vegan raw tart with lemon mousse and raspberries

Delicious cheesecake style raw tart but without lactose, using a mix of soaked cashews, coconut water and lemon instead.

In my workshops it makes people a little crazy, it’s so yummy and is so pretty.

I like to keep a little spare mousse to fill in a couple of small glasses, they will make cheeky weekday desserts.

Saying that I like to make the mousse point blank – and ignore the base.  Presented in little glasses, I will decorate them with what I fancy at the time – a little passion fruit or a simple coulis made with raspberry or kiwi for example.  This kind of dessert wraps up a friends’ dinner beautifully.

INGREDIENTS – for 12 people

MOUSSE

  • 1,1/2 mugs of soaked and rinsed cashew nuts (for about 4 hours or overnight if easier)
  • 2/3 mug coco water
  • ¼ mug lemon juice
  • ¼ mug acacia honey or agave syrup
  • ¼ tsp vanilla extract
  • ¼ tsp sea salt
  • 1/8 tsp curcuma – optional but gives a richer yellow colour
  • ¼ mug melted coconut oil
  • Optional: 1,1/2 mug of raspberries and 2 tsp of lemon zests

THE BASE

  • 1 mug raw almonds
  • ¾ mug macadamia or Brazil nuts
  • 1 mug destoned dates soaked in water for 1 hour
  • ¾ mug grated coconut
  • ¼ tsp sea salt

INSTRUCTIONS

  • Prepare a mould (21 cm diameter or long 30x6cm) with removable base with parchment paper.
  • PREPARE THE BASE:
  • In a food processor pulse for 20 seconds: almonds, macadamia or Brazil and grated coconut.
  • Add the dates and the salt and pulse until you get a crumbly mix that remains together when you press it between your fingers.
  • Pour the mix into the prepared mould and press it firmly so it is spread equally throughout.
  • Keep in the freezer for at least 30 minutes.

PREPARE THE FILLING:

  • Blend all ingredients in a food processor bowl until you get a really smooth cream.

COMPOSE THE RAW TART:

  • Remove the base from the freezer and spread into it the cashew lemon cream.
  • Put the whole cake back into the freezer for about 30 minutes then transfer into the fridge for at least an hour or until you are ready to serve it.
  • Unmould carefully and display on a pretty dish.
  • Decorate with raspberries and lemon zests.
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