Contributing Monkie Aria Alpert
Published on April 28, 2012
Photographer V Blak
I need a badass raw Valentine’s Day tart and I need it pronto. I looked around in thee ole cabinets for some nuts and I am sad to say, I was out of luck. Then I remembered, I froze some of the left over almond pulp from the nut milk I made last week. Yeah, thats it, I can defrosted the almond pulp and try it out for the crust.
And now, I am very very happy to report that it worked out perfectly! Of course, if you have some fresh pulp, you can use that or you could sub straight up finely ground nuts too. The only difference you might notice is the consistency of the crust. The pulp is lighter and I would say fluffier than straight raw nuts.
Oh and the filling…. As I said, I didn’t have any nuts but then again I didn’t have hours to spend soaking them either, so I thought, nut butter to the rescue! I wanted a rich, thick pudding in minutes and YUM, I got that and more!
Happy Valentines everyone! I hope your getting your fill of love “bites” on this special day! :)
For The Crust
1 cup almond or other nut pulp (remember to save from your homemade nut milk!)
3 TB cacoa powder, or a little more depending on how wet your mixture is
2 TB cacoa nibs
2 TB maple or agave syrup
1/4 cup coconut or maple sugar (grind into fine powder if not already)
2 TB coconut butter
pinch of sea salt
dash of ground cinnamon
For The Filling
4 soft medjool dates, pitted and chopped
4 TB raw nut butter (i used a comb of raw cashew and walnut butter)
2 TB maple or agave, or more to make it sweeter
6 TB cacoa or cocoa powder
2 TB coconut butter, room temperature
1/2 vanilla bean, seeds scraped and discard pod or 1 tsp vanilla extract
4 TB nut milk, adding more or less to get desired consistency
pinch of sea salt
1 TB cognac (optional)
Instructions for the Crust
1. Mix all ingredients together in a bowl until combine.
2. Transfer into desired tart mold and press evenly.
3. Put in freezer for at least 1 hour. Of course, if you can’t wait, you can serve immediately. The consistency will be much softer. Either way, it’s still gonna be delish.
Instructions for the Filling
Blend everything in high speed blender. You may need to add more nut milk if too thick. Pour into tart crust and decorate with fresh organic red raspberries and refrigerate until ready to serve.