Saturday, May 30, 2015

About three or four years ago, I got to know about the concept of raw food- some of our friends and my brother have already adapted the "living foods" way of eating at home before I started working at a raw and vegan restaurant a year and a half ago. The concept of raw is simple- it means any plant-based food that is not cooked or heated through above 47°C. So some of the common tools we use to make and "cook" with at work are: dehydrators, spiralizers (to make vegetable "noodles") and silicone molds for our nut-based, gluten-free and dairy-free desserts. People are really amazed at how this innovative way of "cooking" or "baking" can taste superb without the use of wheat flour, milk or refined sugars. And more and more people are hearing the word "raw", are willing to try raw food, and to even try "rawcipes" at home.

I love mangoes and have combined several different recipes to create this wonderful:

Raw Mango Mousse Tarts with Macaroon Crust (makes 6-8 tarts)

For the tart shells:

1 cup shredded coconut (macaroon-style)
1 cup raw cashews, not soaked
1/4 cup maple syrup
1/4 tsp sea salt

For the filling:

3/4 cup coconut oil, melted
1/4 cup agave
2 Tbsp fresh lime juice
1 Tbsp fresh lime zest
3 ripe Ataulfo mangoes, peeled, seeded and roughly chopped
1 cup raw cashews, soaked (in 3 cups of water, overnight, in fridge), rinsed and drained when ready to use.

Things needed: a high-power blender such as Vitamix or Blendtec, a food processor, silicone tart molds and a zester.

In your food processor, add the tart shell ingredients and process until combined and the cashews are finely chopped. Place 2 Tbsp of macaroon mixture in each mold and with slightly wet fingers, press into silicone molds evenly, reaching up to the sides. Place tart shells in the freezer to harden, about 1 hour.

© 2015  

In your blender, put in filling ingredients starting with the liquids first: coconut oil, agave and lime juice, then add lime zest, mangoes and soaked/rinsed/drained cashews.

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© 2015  

Blend (2-3 times) until smooth and creamy.

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Unmold tarts from silicone and place them on a decorative serving plate. Pour the mango mousse (about 3 heaping Tbsp of filling) into each shell. Lightly garnish with more coconut and lime peel or fresh berries. Can keep for 2 days in the fridge, in a sealed container.

© 2015  

Highly influenced by Rawlicious At Home cookbook, and
Raw! Raw Raw! © 2015

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