A Raw Food Trip to the Tropics
Posted on August 29 2013 | (0) Comments
If you enjoy fruit-filled pies and tarts, you'll love the recipe I demonstrate in one of my popular videos. It's a gourmet raw tropical fruit tart that's much easier to prepare than a traditional baked tart. It's also a lot healthier, though you'd never know it when you taste the buttery crust and creamy filling.
Everyone Loves 1-2-3 Raw Food Desserts
Desserts are often the ‘gateway food’ that gets skeptics and kids interested in the world of raw food. That’s why I chose my Tropical Fruit Tart as my recipe of choice for presenting on my book tour. It has three layers of goodness
- A coconut and nut crust
- A tropical fruit “pudding”
- A generous serving of ripe, colorful berries.
In the video, you’ll see how easy it is to create the crust. I process nutritious shredded dried coconut with walnuts (or macadamia nuts for a real tropical flavor). Then I just add dates as the “binder” to hold it together and form the crust with my hands.
No rolling! No baking! No kidding! (No cholesterol, either!)
The second layer is an easy, dairy-free fruit pudding. In my demo, I use mango, but you can also use pineapple. Just combine rehydrated dried fruit with fresh or frozen fruit and use your blender to create a sweet, refreshing puree.
The final layer is where you can let your creativity go wild. You can arrange a mosaic of blueberries, raspberries, and blackberries or mix the fruit in advance and spoon it on for a more rustic presentation.
This tart looks like it just stepped out of a bakery window. And it tastes as good as it looks. It's the perfect ending to a summer meal!
You can whet your appetite for this dish with a look at the tart recipe.
And when you try the recipe, I hope you’ll post a comment about how you liked it, and whether you chose pineapple or mango as your “star” fruit.