The weather is warming up and the official beginning of summer is just days away. While cravings for freshly baked dessert might not wane with rising temperatures, the desire to stand in a warm kitchen with a hot oven turned on just might. Fortunately, Amber Shea Crawley has given us a plethora of desserts that can be made without the use of an oven in her new book Practically Raw Desserts. These no-cook Tropical Fruit Tartlets are cool and refreshing, which makes them the perfect summertime dessert.
Ingredients:
Crust:
·
1 cup dry macadamia nuts
·
1/2 cup unsweetened shredded coconut
·
1 teaspoon lime zest or juice (optional)
·
1/8 teaspoon sea salt
·
1/2 cup soft golden raisins
Filling:
·
1/4 cup coconut butter
·
1 tablespoon coconut water
·
1 tablespoon pineapple juice
Topping:
·
2 small ripe kiwifruit, peeled and
sliced
·
1 small ripe banana, peeled and sliced
·
1/2 small ripe mango, peeled, seeded,
and sliced
·
6 tablespoons diced fresh pineapple
·
Squeeze of lime juice (optional)
Preparation:
Crust: Combine the macadamia nuts, coconut, zest (if using), and salt in a food
processor. Pulse until the nuts are finely ground. Add the raisins and pulse
until the mixture is crumbly but sticky and homogenous. Divide the crust mixture
between four 4-inch mini tartlet pans with removable bottoms. Press the mixture
firmly and evenly onto the bottoms and sides of the pans. Chill them in the
refrigerator for at least 4 hours or in the freezer for at least 2 hours, until
ready to assemble and serve.
Filling: Combine the coconut butter, coconut water, and pineapple juice in a
small bowl. Stir vigorously to combine.
Remove the crusts from the freezer and
divide the filling among them, about 1 heaping tablespoon per tartlet,
spreading it evenly in the tart shells. Each tart will only get a thin layer of
the filling, but that’s ok, because the fruit is the star here. Top with the
assorted fresh sliced fruit and a squeeze of lime juice, if desired, and serve
immediately.
Snugly wrap leftover tartlets in
plastic wrap and store in the refrigerator for up to 2 days.
Yield: 8 servings (4 mini tartlets)
From Practically Raw Desserts by
Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan
Heritage Press.
