Move over flowers, cards and balloons, how about something homemade for Valentine’s Day? No question, I am talking about making a dessert. Here is something that is healthy, has the color red and of course, chocolate. Are you ready for a vegan raspberry chocolate raw tart?
Sara Sullivan, who is a Yarmouth, Maine based nutritionist, gave me this recipe. Beside being delicious, this tart is pretty good for you as well. a key ingredient for the tart shell is walnuts. They help you lower blood pressure and your chances of cardiovascular disease.
In the filling, the main ingredients are cashews, dates and raspberries. Cashews are high in iron, zinc and protein. Dates are important because they high in fiber and vitamin B. The main ingredient is of course, raspberries. The fruit contains antioxidants, among other things.
INGREDIENTS FOR THE TART SHELL:
1 cup walnuts
1 1/4 cup dried organic soft dates, chopped (soaked for 30 minutes only if not soft)
3/4 cups raw cacao powder or cocoa powder
1/2 tsp pure vanilla extract
pinch sea salt
1-2 tbsp filtered water
DIRECTIONS FOR THE TART SHELL
Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture. Take the mixture and roll into ball and place in tart pan. Using your fingers, gently press in the center and push mixture towards the sides, lining the tart shell. Repeat until pan is full. Chill for 15 minutes. Remove from fridge. Wash your food processor bowl and S blade.
INGREDIENTS FOR THE RASPBERRY FILLING:
2 cups organic frozen raspberries (plus more for garnish)
1 1/2 cups raw organic cashews (soaked in water for 30 minutes)
1/2 cup of fresh lemon juice (plus a little more for consistency)
1 1/2 tbsp maple syrup
DIRECTIONS FOR THE RASPBERRY FILLING:
Place all filling ingredients in high speed blender or food processor with S blade and combine well, scraping down sides to mix thoroughly, until nice and creamy. Adding a bit of extra lemon juice to allow it to blend is fine, but do check the sweetness factor and adjust if needed. With the food processor it may not become as perfectly smooth and eliminate raspberry seeds. To complete the tart, place the filling in the tart shell and top with raspberries.