Raw ‘baking’, or more creating, could be easier than you think 🙂
Also healthier, I’m sure I don’t need to go into the details of raw food and vegan baking. I can, however, tell you that it is delicious! 😀
I know that Christmas, and therefore the season of fruit mince flavours, has passed but the chocolate-avocado filling drags it into the rest of the year’s menu. Although, you can always swap the fruit mince for some medjool dates.
Here is the recipe 🙂
Raw Fruit Mince and Chocolate Tarts
1/2 cup dried fruit (I used fruit mince, make sure it’s raw 🙂 )
1/4 cup ground almonds
1/4 cup desiccated coconut
Pinch mixed spice/Chinese 5 spice
1/3 cup avocado
1 Tbsp honey
1 Tbsp cocoa
For the crust, whizz up all the ingredients until you have a sticky, crumbly paste. Press into about 10 small cupcake tins and freeze until firm.
When firm, very carefully run a knife around the edges and release them from the mold.
Blend all the filling ingredients until smooth (you may want to adjust the honey for the sweetness) and spoon into the tart tins. Arrange some pine nuts on top and keep in the freezer until you want to serve them; just defrost for about ten minutes before eating.
Makes ten, and they can be made the day before 🙂