source: aniphyo.com Ani's Raw Food Kitchen
These beautiful tartlets are made with Acai and filled with a blended apricot kream (vegan, raw food, dairy-free). I’ll be serving my raw food treats to Maroon 5 tonight in the Hollywood Hills at their annual Halloween Bash!
Apricot Pudding
makes about 1 cup (about 8-9 servings)
- 2/3 cup dry apricots
- 1/3 cup cashews
- 2/3 cup filtered water
- 1 Tablespoon vanilla extract
- 1 Tablespoon pitted Medjool dates
Place everything in high-speed blender, blend smooth.
Acai Tartlets
makes 9 x 2 Tablespoon tartlet cups
- 1 1/2 cups cashews, measure first, then process into fine powder
- 2 Tablespoons Acai powder
- pinch sea salt, to taste
- 1/3 cup pitted and packed Medjool dates
- 2 Tablespoons liquid cacao butter
Process cashews, salt, acai with dates, mix well. Add liquid butter and mix well.
Line small tartlet pans with plastic. Place 2 Tablespoons of mixture into tartlet pan, press firmly, leaving a cavity in center to hold the Apricot Kream. Place in freezer to firm up for at least 20 minutes or more.
To assemble, remove tartlets from freezer. Scoop 2 Tablespoons Apricot Kream into each tartlet cup. Sprinkle with cacao nibs (optional), and serve.
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