Sunshine and Sea Salt » A Healthy Foodie Blog

Raspberry Tart with a Raw Brownie Crust

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Raw desserts. Oh, raw desserts. When I first discovered them, it was love at first sight, bite and aaalllll of that. It was like, a fast and easy, nutrient dense,  dessert…really? It’s just too good to be true. But it is true. A dream come true, indeed.

For strictly raw desserts, all you really need is; a few ingredients, a food processor, maybe a fridge and a freezer would be helpful, {and a blender, but not for this post}. You don’t need an oven…or a scary microwave. Yes, I think microwaves are scary. Don’t mind me though, I’m just weird like that…or something, but we’ll talk more about that later. Ooooo- Beware of the microwave… I’m laughing…I’m crying…I’m serious. Okay, but really…all silliness aside, it’s just. so. easy.

This recipe is not entirely raw though, since the brownie crust has a bar of dark, cherry almond chocolate and the topping is made of raspberry preserves; which is even better, because the word that’s been heard is…’ berries have a much higher antioxidant content when cooked.’ And that, my friends, should make you all giddy inside. I mean, who doesn’t love the sweet deliciousness of a good fruit preserve or compote? And now that it can be called ‘healthy’, it just got sweeter. Right or right?  It is also finished with a sweet, non-dairy chocolate sauce… and that… well…that I can’t really defend. Except, it’s so good and it’s organic and all the really amazing ingredients surely make up for the tiny bit of refined cane sugar present in the chocolate bar and raspberry preserves and chocolate sauce. I mean, cane sugar does come from a plant, after all, and while I may seem to demonize it on some days, today was not one of them . Call me a hypocrite if you must…no. Don’t do that…that would be mean. 😉 Anyway, here’s the recipe. Make it if you dare.

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For the brownie crust:

  1. A food processor with the ‘S’ blade.
  2. 2 cups of raw walnuts
  3. 1 cup pitted fresh dates (not dry)
  4. 1/2 cup raw cacao powder (we like navitas naturals)
  5. 1/2 cup chopped dark chocolate ( we like endangered species chocolate- with cranberries and almonds)
  6. 1/4 cup flax seeds
  7. 1 tsp pure vanilla extract
  8. 1/2 tsp sea salt

Place the walnuts in the food processor and pulse into fine crumbs. Then run the processor until you see the bottom layer begin to stick (first signs of nut butter forming) Stop the machine and add pitted dates, cacao powder, dark chocolate pieces, flax, vanilla extract and sea salt. Pulse about 5-6 times, then run until mixture is all…well…mixed. It should stick together when you pinch it with your fingers.

Scoop brownie mixture into center of a cake plate and form into a circular cake with your hands. This is going to take a lot of pressing, patting and maybe a little  patience. Then going around the edges, pinch the sides up with your fingers to form a lifted edge, like a pie. Place in the fridge to chill and firm up a bit.

For the raspberry filling:

  1. 1 small jar of raspberry preserves. Maybe 1/2 cup, if you’re using a homemade version. Homemade would be wonderful and you can substitute honey or coconut sugar for cane sugar. (we used the organics brand of pre-made)
  2. Fresh raspberries, rinsed and dried.

Using a small saucepan, heat preserves over medium heat, just until melted. Whisk to prevent sticking and burning. Remove from heat and pour into the center of the tart crust, using the back of a spoon to smooth and spread around evenly. Quickly place fresh raspberries around in the center, in a stand up position- before the jelly cools and sets. Place everything back in the fridge.

For the chocolate sauce:

  1. 1/2 cup dairy free, semi-sweet chocolate chips (we like the Enjoy Life brand)
  2. 1/2 TB coconut oil (we like Better Body Foods)
  3. Okay, I kind of teased you…you will need an oven for this part, but if you’re upset about it, you can totally omit the chocolate sauce. No biggie. If not, set your oven to 350 degrees F.
  4. A piping bag and a small circular piping tip would be nice, but you can just drizzle with a spoon if you’re not into that.

Using a glass, heat safe bowl (pyrex) add chocolate. Place in the oven for a few minutes. Once the chocolate starts to sweat (It will look shiny and sweaty but not melted…watch it, you don’t want it to burn) remove the bowl and whisk to a smooth chocolatey perfection. Add the coconut oil and whisk. It should kind of sparkle shine now. Drizzle over raspberry tart with a spoon or spoon into a piping bag with circle tip and pipe a pretty little drizzled design. Place tart in the freezer for about 10 minutes. This will make for perfectly cut pieces and a candied chocolate sauce. All of your people will drool over it.

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You might want to make it over and over again. Maybe even for Valentine’s Day? Good idea. 😉

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  • Carmella Bull

    Oh My!!! Yum is all I will say for this one ❤️ And I love you xoxoReplyCancel

  • Chocolate on chocolate?! That sounds like my kind of dessert! Must try this soon..thanks for sharing, Mary!ReplyCancel

  • I’m drooling!! And a recipe that involves no baking and chocolate – totally up my alley! I will definitely be trying my hand at this! Thanks!!ReplyCancel

    • No baking! I know right? Once you go raw…you may never turn back. 😉 Have so much fun, I hope you love and…thank you for stopping by, Mel! xoxReplyCancel

  • Jeannette

    My favorite thing, chocolate. If looks greatReplyCancel

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