Raspberries & Cacao

Dessert minus the guilt

Alot of individuals have food allergies, and are looking for alternative options for healthy treats. I created this special tart that tastes delicious, is free of refined sugars, and also has high nutritional and anti-inflammatory properties. One of the key ingredients for this tart is raspberries, which contain an important flavanoid antioxidant called quercetin. Quercetin helps fight free radical damage, and has anti-inflammatory and anti-aging properties. It’s also a natural antihistamine, making it helpful for many allergy sufferers.

Oftentimes people have a hard time digesting nuts due to the phytic acid content. Phytic acid is a natural substance that may impair the absorption of nutrients found in nuts and seeds. In this recipe, you soak the nuts overnight, which helps remove the phytic acid, making the nuts easier to digest. Next time you want to grab nuts for a go-to snack, try soaking them first!

This tart wouldn’t be complete without one of my favorite ingredients, raw cacao. Cacao is rich in essential minerals, and contains large amounts of polyphenols and B vitamins. It’s also a great source of iron, making it a nutritional powerhouse. You can’t go wrong with this tart!

Raspberry & Cacao Dessert Tart

 

Tart Crust

  • 2 cups walnuts 
  • 2 cups raw cashews (soaked overnight)
  • 2 tablespoons coconut oil, liquefied
  • 3/4 cup medjool pitted dates
  • 3 tablespoons warm water
  • 1 teaspoon pure vanilla extract

Raspberry Cacao Filling

  • 1½ cups fresh raspberries
  • ½ cup maple syrup
  • 1/3 cup coconut oil (measure after melting)
  • Juice from 1 lemon
  • 3/4 cup medjool pitted dates
  • 3 tablespoons raw cacao powder 
  • 1 tablespoon instant espresso powder
  • 2 tablespoons cacao nibs for topping
  1. Drain and rinse the cashews. In a food processor, combine the dates, walnuts, coconut oil, and vanilla. Add a little bit of water slowly so that it starts to stick together. Once it looks like it’s combined, remove and press the crust into a spring-form pan.
  2. Put the crust in the refrigerator.
  3. Combine the rest of the filling ingredients into the food processor, and mix until blended. Pour mixture over the crust. Place the dessert into the freezer for about 3 hours. Once frozen, take the dessert out about 15 minutes before serving. Sprinkle cacao nibs on top, and enjoy.
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