This bright, nutritious, and delicious dessert is made whole, real plant-based ingredients – with no added refined sweeteners or oils. Featuring wild blueberries, rich in anthocyanin – a potent flavonoid antioxidant, responsible for the dark purple pigment of this fruit. The protein-packed cashews make up the tart’s filling, providing healthy unsaturated fats, and a rich, creamy texture. Paired with the date and almond-based crust, each element of this recipe offers a different texture, taste, and spectrum of nutrients. Enjoy this satisfying sweet bite, and feel good afterwards!
Ontario peaches are now in season, and I have been enjoying them in every way! Grilled or shaved in salads, turned into desserts like this tart, and simply eaten whole as a snack. This fresh, nutritious and delicious raw dessert, is quick and easy to prepare. It only require two essential kitchen tools: a mandoline and a food processor, both of which are very handy in plant-based cooking, as it allows one to turn whole vegetables and fruits into different textures and creative dishes!
This raw recipe is a nutritious dessert, that you can feel good about enjoying and making for your loved ones! Avocado may seem like an unusual ingredient to use for sweet items, but being a neutral flavoured fruit – it serves as a wonderful creamy base for a chocolate ‘ganache’. The traditional ingredients used in conventional ‘ganache’ ex: butter/cream, are high in saturated fat and cholesterol. However, avocados provide unsaturated fats (monounsaturated, omega 3/6 fats), with zero cholesterol – and offer vitamins C, E, K, B vitamins, magnesium, potassium, protein and fiber. I sweetened the avocado with maple syrup, which is lower glycemic than agave or honey, and added enough cacao to mask the flavor of avocado – giving this tart its rich chocolate taste. Finally, the crust is made with almonds, dates, orange zest, cinnamon and a little dark chocolate! Offering protein, healthy fats, vitamins, minerals, antioxidants, and fiber.