Raw vegan persimmon tarts

Celebrating the new year with these golden raw vegan persimmon tarts. I am so grateful to have found this amazing, loving community here, Thank You so much for all your support. I wish you and your loved ones a Happy New Year, may 2020 be filled with much love, light and joy.

Serving: 3 tiny tarts (about 2- 3” tarts)

Recipe:

Ingredients:

Crust:

0.75 cup Go Raw sweet cinnamon snacking seeds

2 TBS cashew butter

1.0 TBS maple syrup

3 medijool dates, pitted

1 tsp vanilla extract

2 tsp maca powder

1 tsp rum

Fillings:

1 big ripe Hachiya persimmon (washed and peeled)

1 /2 cup coconut cream ( place the can of coconut milk in the fridge overnight, open the can by turning it upside down, use only the solid part of it)

Seeds of 1/2 stick of vanilla bean

(Open the vanilla bean pod by cutting the center of the pod with the sharp tip of a knife, scraping out the sticky seeds with the back of the knife, not the blade)

Instructions:

Crust:

Put Go Raw sweet cinnamon snacking seeds into a food processor, grind the seeds until fine

Put all the crust ingredients into the food processor, mix well until the mixture sticks together

Transfer the mixture to the tart pans, press it to form the shape of the tart shells

Put them into the freezer

Fillings:

Put the fillings ingredients into a blender

Blend until smooth and creamy

Pour the remaining mixture over the tart shells

Freeze for a few hours

Leave the out at room temperature for about 5 mins, before serving

Enjoy!

If you give this recipe a try, please tag me @eggplant_diary on Instagram, would love to see your creations :) Let's create and share!