GreenChef Melissa Davison | Raw Sundae Tart

cocopie GreenChef Melissa Davison | Raw Sundae Tart

Sundae Tart
(by rawchef Melissa Davison)

For the Crust:

2 3/4 Cups Macadamias

1/4 Cup Pecans

3 TB CocoPura Virgin Coconut Oil

1/8 Tsp Salt

Step 1: Pulse in food processor until mixture resembles graham cracker. Do not over process to “butter.”

Step 2: Press into 7 inch shallow tart pan.

Step 3: Place in freezer for about 5 minutes while doing next layer.

For the Vanilla Cream Filling:

2 Cups Young Thai Coconut Meat

1 Cup Cashews, soaked

1/2 Cup Agave Nectar

1 Tsp. Vanilla Extract

1 TB CocoPura Coconut Oil

Blend till smooth and creamy. Spread evenly over crust.

For the Vanilla Cream Filling:

1 Pint Fresh Strawberries, quartered

2 Firm Ripe Bananas, cut into half medallions

Step 1: Place cut fruit randomly over vanilla layer.

Step 2: Next drizzle with “Ultimate raw chocolate sauce”.

Step 3: Place in freezer for 15 minutes before serving to set up chocolate sauce.



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