Chocolate Cashew Tarts
[Vegan]
Author Bio
Lisa Viger is a vegan artist, photographer, gardener, and food blogger. She loves all the...
Lisa Viger is a vegan artist, photographer, gardener, and food blogger. She loves all the animals with whom she shares this beautiful planet, and enjoys showing others that a healthy vegan lifestyle can be economical, simple, fun, and delicious, too. Lisa's popular food blog, Raw on $10 a Day (or Less), proves anyone can go raw without going broke and includes a weekly menu, recipes, and cost and nutritional information. Read more about Lisa Viger: Blogger, Raw on $10 a Day (or Less)
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Chocolate Cashew Tarts [Vegan]
Difficult, complicated, expensive, hard to find and exotic ingredients ... Those are some of the ways I've heard raw recipes described. But raw can also be beautiful and simple.
This is a super easy, raw and vegan recipe that is also relatively inexpensive to prepare. The ingredients cost came...
Difficult, complicated, expensive, hard to find and exotic ingredients ... Those are some of the ways I've heard raw recipes described. But raw can also be beautiful and simple.
This is a super easy, raw and vegan recipe that is also relatively inexpensive to prepare. The ingredients cost came to $1.85 per serving by shopping at my local grocery, and everything that goes into this dish should be easy to find just about anywhere.
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Ingredients You Need for Chocolate Cashew Tarts [Vegan]
How to Prepare Chocolate Cashew Tarts [Vegan]
- In a food processor fitted with an "S" blade, process the almonds and raisins until the mixture begins to stick together.
- Press the mix into the bottom and sides of two five inch tart pans, or plastic wrap lined cupcake tins, to form the crust.
- In a small blender, puree the water and almonds until very smooth.
- Add the remaining ingredients and puree until smooth.
- Divide between the two crusts and fill to the top.
- Add some chopped almonds as a topping, and refrigerate for at least an hour before serving, to allow the tarts to cool and firm.
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