Wednesday, July 15, 2009

tarts and raw chocolate sauce

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A family friend, Craig, used to make the most delicious pies. We'd go over for dinner and there'd be three pies! Blueberry, apple and strawberry rhubarb. Now, as a kid I thought rhubarb was horrible, and haven't gotten around to trying it again...but the other two pies were amazing!!

Since becoming vegan and gluten-free, I think that I've attempted a pie about 2-3 times. Which really isn't a whole lot, particularly considering that in theory I really like pie (although come to think of it, I don't think I made a whole lot of pies before either...). The first time I made it was when I had just begun gluten-free baking, and it was essentially just brown rice flour...i.e. not so nice. The second was made with Earth Balance and was buttery and flaky.

I wanted to try a raw pie, and thought almond pulp would do the trick. I tried a non-dehydrated version. It was quite nice and tasty, but kept falling apart. So, I thought adding flax seed and dehydrating the crust bit would help.

Don't be scared if this crust seems really tough when you try and cut into it. It's actually quite nice and even chewy when eaten. Just use a sharp knife to cut it. I attempted a butter knife, because every single other piece of cutlery was dirty (sadly, no joke); we ended up just picking them up and biting into them.

Crust (makes 4)
1 cup almond pulp
1/2 cup ground flax meal
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp coconut oil
1/2 cup dates, packed
3 tbsp water

In a food processor, blend the dates and the water until a paste forms.
In a bowl, mix dry ingredients together. Add date paste and coconut oil and mix well.
In a tart cup, or whatever you're using, firmly press the mixture into shape with your fingers.
Dehydrate 2 hours (or until the next step can be done somewhat easily). Remove carefully from your tart crust container and dehydrate until dry. I dehydrated overnight because I don't have a timer and getting up at 3a.m. didn't seem like the best of ideas. But, I think 4-6 hours should do the trick.


Fillings are easy as pie (ahahhaaaa I'm hilarious). Seriously though, I served this to the boyface with whole raspberries in it, and it was perfect. Sliced strawberries work very nicely too, and stay in place a bit better than whole fruit does. Or, if you want something that really isn't in danger of rolling away, you can put the fruit in a food processor and pulse a couple of times.

Blueberry filling
2 cup blueberries
3 tsp lemon juice
1/4-1/2 tsp agave

blend in food processor.

If you're serving nonblended fruits in the tart, or have leftover fruit, top with raw chocolate sauce or raw almond cream. The raw chocolate sauce is delicious and chocolatey and super easy to make. It's made with a simple ratio:

2 parts cacao powder : 2 parts agave : 1 part coconut oil

for example,
2 tbsp cacao powder
2 tbsp agave
1 tbsp coconut oil


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Blogger Justice said...

This looks delicious! I can't wait to try it!

March 7, 2010 at 9:33 PM  
Anonymous Anonymous said...

I tried these tart bases after making almond milk and trying to find a way to use the leftover pulp. They were great! I topped them with raw banana ice-cream and they're a new favourite. Thanks!

July 6, 2010 at 7:46 AM  
Anonymous foods to lose weight said...

Hi I browsed your recipes, can't wait to try them all especially these treats with strawberries and chocolates combined. :-) keep these yummy delicious recipes coming :-)

September 1, 2010 at 6:18 AM  
Anonymous Kat said...

Hi! Just wondering how do you dehydrate them? Thank you! :)

February 12, 2012 at 2:28 AM  
Anonymous Anonymous said...

Hello, I made this raw chocolate sauce using your ratio measurements, but I didn't have enough agave, so I used: instead of 1 cup= 3/4 cup of agave;one cup cacao, one cup agave(was the ratio, but as I mentioned above, I didnt have enough) and 1/2 cup coconut oil. I didnt have runny coconut oil(is there a different one from the solid coconut oil? Anyway, after I made the sauce which was super gooey and yummy, it hardened and I wonder what can I add rather than more agave to make it runnier, as right now it is so hard :( Do you think it will be o.k. if I add water?

March 11, 2012 at 8:26 PM  
Blogger selene @veganlicious said...

The coconut oil hardens when cold, so warming it up before serving could be the answer. If you'd like to keep it runny without needing to heat it up, replace half of the coconut oil with an oil that's liquid at colder temperatures,such as olive oil.

March 11, 2012 at 10:42 PM  
Anonymous Anonymous said...

Hi, Lovely website. I don't have a dehydrator. Is there another way I can bake the crust? Thank you for your time!

April 24, 2012 at 9:05 AM  
Blogger selene @veganlicious said...

Hello there! In answer to your question - yes! there are tons of non-dehydrated pie crusts you could make that would be delicious.Here are some links to recipes on this site:


April 24, 2012 at 9:14 AM  
Blogger murrast said...

Hi Selene,

Thank you for your quick response and the links. I wasn't very clear in my previous message. I want to use my almond meal (leftover from Almond Milk) to make a tart crust.

If you ever come across or learn how to make a crust using almond meal that can be baked in the oven, please let me know.

Thank you again for your time and hope you are having a lovely day!

Cheers, Cindy

April 24, 2012 at 8:10 PM  

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