Raw Dessert: Chocolate Mousse Tarts with Cashew Cream

Happy New Year! Did you make a resolution? I had figured out one of my resolutions in the middle of December. I wanted to eat raw foods for all of Jan. But then I realized that I'll be visiting New Orleans in January, so I was a little behooved since I knew I'd be enjoying the traditional NOLA food (which is far from raw).

 

But then I realized that I could view every day as the start of a new year! Thus, on Dec 26, I started eating my raw foods diet and have been on it every day since (minus one dinner.)

 

It's been so helpful within the past couple of cold days to be eating raw foods. My skin usually gets really dry in the winter, but if I eat my raw foods diet of mainly greens, nuts, and fruits, my skin has no problem (even in this 5 degree weather). Yay!

 

A couple of months ago I discovered a wonderful raw food blog: This Rawesome Vegan Life. You guys should check it out. It contains tons of beautiful food and photography.

 

Anyway, I visited it again this past weekend to find a dessert and voila! I made this tart. I really like its creamy and sweet filling surrounded by a firm crust. Next time I think I would double the crust and mousse recipe and then put it all in a springform pan.

Chocolate Mousse Tarts with Cashew Cream (adapted from This Rawesome Vegan Life)Crust: (Erika's Extras: I would double this and put in a springform pan.)

3/4 cup oats, buckwheat groats or nuts

3/4 cup raisins

1 heaping tablespoon cacao powder

1 tablespoon of raw honey

1 teaspoon cinnamon (optional)

Lemon cashew cream:

1 cup soaked cashews

Juice from 1 lemon

1/4 of a banana, sliced

pinch of Himalayan pink salt

Chocolate mousse: (Erika's Extras: I would double this as well.):

1 avocado

1 cup dates

1 teaspoon vanilla extract

1-2 tablespoons cacao powder

1/2 cup water, more or less as needed

1 tablespoon melted coconut oil

 

To make the crust: pulse the oats, buckwheat groats or nuts in a food processor until they turn into crumbs. Add the rest of the ingredients and pulse until it all sticks together. Press into two lined tart tins and put in the fridge.

To make the cashew cream: blend all the ingredients until smooth. Set in the fridge.

To make the mousse: blend all the ingredients until smooth. Spread into the bottom of your tart crusts and cover with the cashew cream. Put back in the fridge overnight or for at least a couple hours. Dust with cacao and serve!

 

Erika's Extras: Make sure you have soaked cashews (which takes a couple of hours) before you start assembling. Recipe takes about 20 minutes to make and then a couple of hours to set.

Bake well and prosper!

Missouri Millionaires (Gluten Free)

It's the night before Christmas and all through my house, I am stirring and not being a louse. I've been cleaning and baking and a'picture taking.

For instance, here's a picture of the famous tree found at Rockefeller Center in NYC this year: 

It's a good one this year. However, I can't help but be partial to my own little and humble tree in my apartment:

The color scheme is plum and ivory and it is lovely!

Oh, and I can't forget the beautiful choral angel on top:

I think my little tree is about 300%  smaller than the Rockefeller tree. And I know it's smaller than my parents' tree. We always had 6 foot or taller trees for Christmas. My mom loves decorating the tree and passed her love of the Christmas tree down to me.

She also passed down her sweet tooth to me and today's recipe is her creation. It's a spin on Texas Millionaires and is Day 11 out of my 12 days of Christmas Recipes. It looks like I'll be right on time with my project. :) 

Missouri Millionaires (from my Mom's Best Recipes Book)
1 14-oz pkg caramels
2 T whole milk
1 1/2 C chopped cashews
1/4 chopped dried cranberries
1 giant Hershey milk chocolate bar (7.4 oz)
1/8+ block paraffin
(Chocolate Bark or Chocolate Candy Coating can substitute for the bar and paraffin)

Melt together caramels and milk in a double boiler.
Once melted, turn off stove and add cashews and cranberries.
Drop by tablespoon onto greased platter or wax paper and then chill in freezer.

Melt chocolate and paraffin (or Chocolate Bark/Coating) in double boiler. Remove candy from freezer and dip in chocolate mixture. Put back on wax paper/platter and chill. Once chocolate has solidified and cooled, serve and enjoy.

Bake well and prosper!