Coconut Cream and Cashew Crust Tart

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I’ve been having so much fun exploring raw foods and a vegan lifestyle. It’s not always been easy, especially when life is hectic and I don’t have a lot of time to prep foods. These past two weeks have been less than stellar in the nutrition department, so I decided to jump back into loving my body again and filling it with really good foods.

So, today, being day one of my back to raw and vegan diet AND also a holiday weekend I decided to try my hand at some coconut cream tarts.

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First the crust:

Cashew and Cocoa Crust

1 1/2 Cups of Raw Cashews
1 1/2 Tbs. Cacao Powder
1/4 tsp. salt
2 Tbs. Coconut Oil
1 Tbs. Maple Syrup

Put all the ingredients into a food processor and mix until it turns into a ball and sticks together.

Take 1 Tbs of the crust and put it into each muffin tin with liners and press down. Put the muffin tin into the freezer for 30 minutes until solid.

Coconut Whipped Cream

Put full fat can of coconut milk in the refrigerator overnight, turn over the can and open it, pour out the coconut water and scoop out the cream into the bowl of a stand mixer. Mix the cream on high until it forms stiff peaks. Add 1 tsp of stevia to the cream and 1/2 tsp of vanilla extract. Once the whipped coconut cream is whipped, scoop about a tablespoon into each of the crusts and place one slice of a banana on top.

I know that bananas are higher carb fruits – honestly it was the only fruit I had, you can absolutely use another fruit that is lower carb.

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These tarts are so fresh and simple and delicious.
Let me know if you try them – I think the crust is my favorite part – I am looking forward to finding other delicious fillings for it.

Ok – Day one back on track in the books, feels good.

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