Raspberries don't last long in the fridge either, going mouldy here and there. I will probably take to freezing some, but I want to make the most of them while the season lasts. I've already made Raspberry Bakewell Bars; Raspberry Coconut Balls; and Raspberry Pavlova, but this time it was time for another delicious Raw Pie.
The raw vegan Raspberry Mousse filling recipe featured on my blog only last month (see here), there is no cream in it, its not even substituted with vegan cream either, but made with frozen bananas and raspberries. Its lovely on its own, but as much as I enjoyed the mousse-like texture, I wanted more texture and bite this time, and decided to make cases to hold the raspberry filling. The tartlet cases are made with dessicated coconut, nuts and soft fruit. Of course you don't have to have raspberries as the filling, you can make this with strawberries too. Now whatever you decide, you will need a fork and spoon to tuck in. Enjoy. I am sharing this with Emily at A Mummy Too for #RecipeoftheWeek 4 - 8 August 2014.
Raw Coconut and Date Tartlets with Raspberry Mousse
For the Coconut and Date Tartlet Cases
To line 1 x 8 inch tart tin with removeable base or 4 - 6 fluted tins
150g cashew nuts, raw (soaked for 2 hours if you do not have a high power like Optimuum 9400 blender)
90g dessicated coconut
160g soft dates
Pinch of salt
1 tablespoon water
Put all the ingredients into the and blitz until roughly chopped, it needs to be soft pliable consistency, not soft like nut butter.
Tip out into the pastry case and press down with your fingers, even up the side until well covered.
Put in fridge to chill.
For the Raspberry Mousse Filling
2 frozen bananas, chopped
210g raspberries, fresh or frozen
Put into a food processor (or Optimuum 9400 blender) and blitz until well combined.
Carefully pour and spread into the pastry cases.
Top with optional extra fresh raspberries and a dusting of dessicated coconut for effect.
Chill until ready to serve. Best eaten within a couple of days.