For as long as I can remember, I’ve always been the girl who doesn’t want to bring dessert in potluck dinners. I’ve never really been found of dessert, and always considered myself as a very ordinary pastry cook. Anyway, for the last few weeks, I’ve found myself salivating in front of many different raw dessert recipes and thought I should give some of them a try.
To be honest, the “raw” part of it mostly appealed to me because I’ve always found that dessert mix were SO MUCH better before they were cooked… Hummmm, uncooked desserts!
So, my boyfriend was going shopping yesterday and I asked him on a whim to buy me a silicone muffin pan. I was so excited to try it I couldn’t wait! And among all those yummy recipes out there, here was my first pick : a Chai Spiced Pear Tart that I took on Spicy RD Nutrition and adapted into tartlets! To give you an idea of how deeply not into dessert making I am, I do not even own a tart pan! But I think tartlets are so much cuter anyway…
Well, this first attempt at raw desserts was a real success! I’m absolutely charmed and it makes me wanna try many more dessert recipes! Yé!
For the cashew cream :
1/2 cashew nuts
1/4 cup canned coconut milk
2 tsp maple syrup
For the chai spices mix :
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground cardamom
For the crust :
1 cup raw walnuts
1 cup raw pecans
4 tablespoons pure maple syrup (or to taste)
3 teaspoons chai spices — see the recipe above
2 teaspoons virgin coconut oil (optional)
As you like, one pear, one banana or some other nuts.
Start by putting the cashew cream ingredients and put them in a high-powered blender. Mix until it’s all creamy. This can take a while (I personally left some chunk to my cashew cream and it was perfect).
Combine the chai spices together and put them with the crust ingredients in a high-powered blender. Mix until the nuts chunks are quite small and all sticky. If you feel like it isn’t sticky enough to hold together, you can add some coconut oil, but I didn’t.
Take the crust mix one spoon at the time and press it in the bottom of a silicone muffin pan. Make sure that the center is deeper than the outline so it can hold the cashew cream and toppings properly. I had seven tartlets with this mix.
Spread a little bit of cashew cream on every tartlet till you don’t have any left (lick the bowl! omg, it’s so good!!!). Add the toppings of your choice. You can add some chai spices on the top of it, to decorate.
You are ready to take the tartlets out of the pan. You can serve them right away or put them in the fridge.