A few weeks ago, Eric and I had the pleasure of attending one of our neighbor's dinner parties, and of course, I couldn't let us go empty-handed. I knew I wanted to make something easy that would keep well in any weather. I found a recipe for a raw tart from This Rawsome Vegan Life, adapted it to fit my pantry, and voila! Delicious.
Please note, because I whipped it up so spur of the moment, I didn't keep track of exact measurements. The good thing with baking raw desserts is you can adjust as you go! So add slowly until you get the consistency right.
Raw Vegan Berry Tart (yields about 8 serving slices)
For the crust
Equal parts almond flour, rolled oats, coconut flour (approx. 1/4-1/2 cup each)
In smaller amounts, add crushed sliced almonds, raw wild honey, warmed coconut oil (not melted, but pliable), and a date (or handfuls of chopped dates)
Pulse in a blender, scraping sides and mixing with a spatula in intervals until it sticks together just slightly and isn't powdery. If it doesn't stick, add more honey or oil (you can also add a small spoonful of almond butter). If it's too sticky, add more flour.
Transfer to the pan/dish of your choice and begin to spread out in a crust layer. I added a little more coconut oil and mashed it in with my hands (like you would if making a crumble) until I got a consistency that worked.
Set in the fridge for at least 1 hour.
For the filling & topping
Blend equal parts melted coconut oil, raw wild honey and almond butter (about 1/4 cup each) with a 1/2 teaspoon of cinnamon. Add a little water if needed. Pour and spread onto your crust, then set in the fridge for another 30 minutes.
Take the tart out and add fruit of your choice--I used fresh strawberries and blueberries, plus some shredded coconut and sliced almonds. Devour immediately. (If you don't happen finish it in one sitting, it lasts in the fridge for at least a week).