I've admired raw vegan desserts for a long time. I certainly appreciate the cost, energy, and effort it takes to make a healthier treat than some of the other sweet offerings you can buy. After making myself a cup of herbal chocolate and coffee alternative yesterday, I just knew I had to reserve some of the liquid to make it into something yummy today.
Yep. It's the day. I made a oh-so-good and really-good-for-you-too dessert that can be eaten any time (yes, like I did for my mid morning snack before I wrote this post). It's chock full of good fat -- we need that brain fuel -- magnesium, zinc, and other minerals that get very depleted especially under stress. Do I need to convince you that while you're enjoying every morsel, it's also pretty to look too?
I also knew that I had to use one of my garden delights in this recipe too. The freshness of the chocolate mint works well with the coconutty goodness and seeds in the tart base along with the coconut and chocolate filling. Can you tell I love coconut??
You don't need to wolf down the entire batch because a little bit does go a long way. 1 piece is good, 2 pieces is really enough. You want to reserve this as a treat since it does require some effort but I think that's okay because you see, I think you'll enjoy savoring every bite even more as a result. You may want to share with a friend though I will understand if you "hide" whatever is left so you can claim them all for yourself. :D
- • ½ cup raw organic sunflower seeds
- • ½ cup raw organic pumpkin seeds
- • 1 fig
- • 2 heaping tablespoons coconut flakes
- • 1 heaping tsp coconut sugar (to taste)
- • 1 heaping tablespoon mint (I used chocolate mint), optional
- • ¼ to ⅓ cup coconut cream (use the top of a coconut milk can)
- • 2 to 3 figs (soaked for about 1 hour in water), stems removed
- • 1 heaping tablespoon raw cocao powder
- • 2 to 3 tablespoons strong coffee (or I used a coffee substitute like Teecino), cold
- • 1 heaping tablespoon coconut oil
- • 1 to 2 teaspoons coconut sugar (to taste)
- In water, soak the seeds and fig for at least 1 hour, 4 hours maximum. Drain.
- Place all base ingredients in a food processor and blend completely until ‘dough-like’, about 4 to 5 minutes.
- Form tart bases into mini-tart pan. Should make about 10 to 12.
- Melt the coconut cream, and coconut oil in a pan, that’s immersed in hot water (double boiler), until just melted (do NOT overheat!).
- Add the coconut cream, and oil to a mini-blender or food processor. Then add the coffee / substitute. Pulse to blend. Then add the fig. Pulse to blend. Now add the rest of the ingredients and blend until creamy.
- Fill the tarts with the filling – a heaping tsp to 1 tablespoon in each to make about 8 to 10 – then place in refrigerator to set for about an hour.
- Top with fresh mint and coconut flakes.