Tuesday, May 28, 2013

Raw Mango Lime and Ginger Tarts *nut free*

I found this beautiful tart paper cups in an art store and I knew exactly what I'm going to do with them. I got inspired for this recipe by my favourite raw candy bar with spiced lime taste. Always when I shop in a health store I can't resist and buy one of those. It contains nuts though and that's why I can't eat more then one every now and then. Not mentioning the overloaded price.

I was often playing with the idea to make my favourite candy bars myself but I got even better idea and included it in my new recipe and I even made it nut free! So if you're avoiding fats as me or you're allergic to nuts, you can enjoy this tarts without any harm to your health and habits. 

So the crusts of these tarts taste exactly like the raw bars I love so much. Mango is another favourite taste of mine and it goes well with lime and ginger. The smooth creamy mango filling is very simple to make  thanks to rich taste of ripe mangos. I bet you can enjoy mangos as they are any time they appear on your plate. Who doesn't like mangos?

I made two tarts - one for me and one for my boyfriend who claims that raw vegan deserts are the best kind of sweets he ever tasted. I must agree. To me, baked desserts are dry and heavy. Raw vegan desserts are juicy, much lighter for stomach and full of fresh tastes. So if you're not a raw vegan yet, give raw deserts a try, you won't regret!

Raw Mango Lime and Ginger Tarts

makes two tarts

1 cup dates
1 cup dried figs
1/2 tsp ginger, minced or dried
juice of 1/2 lime

Mango cream
1 big ripe mango
1/2 cup dried mango (or dates)
1/2 tsp pure vanilla extract

Zest of 1 orange, shredded
2 strawberry, sliced
4 slices of mango

2 tart forms or paper cups

To make the crusts: Place all ingredients in your food processor and process until you get dough like mass. Press the mass into your forms and place in frizzer to chill. 
To make the cream: Process all ingredients in your food processor until smooth.

Assembly: Fill the crusts with mango cream, top with slices of mango, orange zest and strawberries. Serve and enjoy.

Saturday, May 11, 2013

Raw White Chocolate, Raspberry and Caramel Truffles

I was told to come up with some raw chocolate recipe, so here it is. Raw white chocolate truffles filled with tender caramel and raspberry filling. I used common and cheap ingredients and yet it turned really delicious! I highly recommend you to try this simple recipe to please yourself or someone you like. You need only a common kitchen equipment and couple of simple ingredients.

This recipe contains no coconut oil, which is commonly used in raw chocolate recipes. The chocolate is based on dried shredded coconut and banana. These two ingredients work great together and create a tender creamy taste. I already mentioned that I like simplicity and that's what this recipe occurs.  

Taste of the chocolate was creamy enough and I felt that it needs some freshness of fruits as filling. Fresh sweet and sour taste of raspberries along with date based caramel was right decision. When you bite these sweet heart shaped truffles and discover the fresh tasting filling, I guarantee you that you will want to eat a whole box of them.

For the shape I used a heart shaped ice form but you can use regular square shaped one or you can purchase a silicone chocolate form made for making truffles. You can also use chocolate bar form, it would work as well. So let's get started and make some delicious treats! 

Raw White Chocolate Raspberry and Caramel Truffles

White chocolate
3 cups dried, shredded coconut
3 Tbsp agave nectar (or other sweetener)
1 big ripe banana
1 tsp pure vanilla extract

1/2 cup dates
1 tsp pure vanilla extract

1/3 cup fresh raspberries 

Ice form or chocolate form

To make the chocolate: Place shredded coconut in a food processor and process for about 5 minutes until the dry coconut turns to almost liquid mixture. Make sure the mixture is smooth and add all remaining ingredients. Process until you get dough like mass. 
To make the filling: Place dates and vanilla extract in a food processor and process until you get smooth date paste.

Firmly press the chocolate mass into form and leave a space inside for the filling. Fill half of each truffle with piece of raspberry and top with caramel. Cover with chocolate so it is even with the form. Place in  freezer for about 10 minutes or in fridge for at least 30 minutes. When the truffles get hard, gently remove them from the form. You can store the truffles in fridge, it won't melt and the filling will be tender. 

My tip: Arrange your truffles in a gift box and present someone you love!

Thursday, May 9, 2013

Raw Mango Pear Cobbler

My diet routine is pretty simple. When I'm hungry I just throw some chopped fruits into my bowl and enjoy it as it is. But when it comes to preparing food for someone else, I want it to be stunning. Especially in the cases of visit from your friends or relatives, you want to have an impressive recipe on hand. This cobbler is something I would absolutely share with my friends and family. 

It's simple to make so you don't need to spend hours in the kitchen whipping up cashew nut creams and waiting for your dehydrator to be done. You can enjoy this cobbler as dessert or even as main dish if you want. It's low calorie, low fat and high in fruit! I never met anyone that wouldn't like mangos. It's one of the most delicious fruits out there. To combine it with pear was a great idea. The softness and sweetness of pear goes great with the sweet and sour taste of ripe mango.

It needed some color, and the raspberries were just a wonderful choice. You can substitute them with some other berry fruit if you wish. Blueberries or blackberries would be great too. Be creative and play with food!

In future you may find on this blog some special posts about organic homemade body care and make-up. I'll give you some tips and show how to make your own organic lipgloss, mineral foundation or body lotion. If you have some special wishes, let me know in the comment section bellow or send me an email. 

Raw Mango Pear Cobbler

makes one medium pie size cobbler

3 big pears, sliced thin
1 ripe mango, peeled and sliced thin
1/4 cup hazelnut flour

1/2 ripe mango, peeled and chopped
1 big banana
1/2 cup dates, pitted
1 tsp pure vanilla powder

1/2 cup raspberries
Some saved slices of pear and pieces of chopped mango

1 medium size pie form

To make the cream: Place all ingredients in your food processor and pulse until smooth.
To make the cobbler: Sprinkle hazelnut flour in your pie form and cover with layer of pear slices. Spread the mango cream and add layer of mango slices. Continue the process and finish with the cream on the top. Sprinkle with hazelnut flour and garnish. Slice and eat!

My tip: If you wish the cobbler to be completely nut free, simply skip the hazelnut flour. It will taste delicious and hold together either with nuts or without.