My first dessert will be "Tarte Choco-Banane"
Last night, I spent it preparing my raw desserts for a first time. Although I enjoyed it, but honestly, it is not quite easy to prepare it on a Friday night.
|Tarte Choco Banane "Made with Love"|
We start with the Crust preparation and then "un-cook" the filling.
Preparation 10 minutes
Makes 1 pie
Equipment: Food processor
75g (1/2 cup) Macadamia nuts
85g (1 cup) Coconut Flakes
2 1/2 Tb.s Date Paste
1/4 t.s. Sea Salt
1/2 t.s. Vanilla Essence without Alcohol
|Mixed with other ingredients|
Add the other ingredients and mix until having a uniform crust, with which you will be able to create a ball look.
*Can be kept for 2 weeks in the refrigerator in an airtight container
Preparation 15 minutes
Equipment: Food processor and a blender
230g Bananas, mashed using the blender
250ml (1 cup) Water
125ml (1/2 cup) Agave Nectar
35g (1/4 cup) Carob
30g (1/4 cup) Cocoa powder
1/4 t.s. grounded Cinnamons
1/2 t.s. Vanilla essence
60ml (1/4 cup) Coconut oil, melted
2 Tb.s. Lecithine de tournesol (or Lecithine de Soya)
|Cashew reduced into powder|
|Lecithine de tournesol|
In the food processor, reduce the cashew into powder.
Add the cashew powder into the blender, add all the ingredients excluding: Coconut oil and the Lecithine.
Mix until obtaining a smooth, uniform paste.
While mixing, add the coconut oil and the lecithine, mix for another 30 seconds.
* Can be conserved 10 days in the fridge in an airtight container, or 4 months in the freezer.
Recipe from: Crudessence Recipe Book