It’s a decadent raw pistachio tartlets and coconut filling recipe, that I publish today on the blog. If it’s a raw vegan dessert, it’s satisfying and rich (as desserts should be) but with none of the processed or unhealthy ingredients. No one will know that it is raw, vegan and good for you.
I am currently obsessed with this raw dessert, filled with whipped coconut cream (that’s one of my favorite) and juicy seasonal fruits. It is the most enjoyed and versatile dessert (or snack) in a kitchen.
Tartlets keep everyone happy, especially when they are so savory.
No need to bake the crust. So easy !
Delicious filling and topping
I like to fill it with some coconut whipped cream (you find this simple recipe on the blog: you need to refrigerate 1 can of coconut cream 1 night before whipping it). I am using only 1 tablespoon of my whipping coconut cream per small tartlet.
Another delicious option would be to fill the raw pistachio tartlets with my sweet three berries compote ! Again here, I add 1 tablespoon per small tartlet.
Finally, I like to top it off with juicy seasonal fruits. You’ll have a perfect summer dessert or afternoon treat.
My mouth begins to water now.
Easy to do it at home, you just need few simple ingredients and these tartelettes can be yours.
Top Tip about pistachio
I love pistachio, especially for their slightly sweet flavor!
As all nuts, they are a rich protein source and it helps you to feel satiated and to reduce your cravings for unhealthy food later on. If they are a high fat food, they have a healthy ratio of beneficial fatty acids ! They contain minerals, antioxidants and vitamin B6 too.
They are a great snack and I fancy to roast them and top off my salads (Asparagus & Strawberry Salad, Roasted Winter Vegetables, Cantaloupe and Roasted Eggplants, Oven Roasted Figs), smoothie and bowls with crushed pistachios !
Healthy raw pistachio tartlets and…
Fresh, crunchy, sweet, savory and oh-we-want-more-of-this !
If you make it
If you make the raw pistachio tartelettes with coconut filling, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RAW PISTACHIO TARTLETS (RAW DOUGH)
INGREDIENTS
- 2 cups raw pistachio, whole and shelled (unsalted) - (220 gr in total)
- 2 tbsp maple syrup
- 2 tbsp coconut bliss melted - (microwave or bain-marie)
- 1-2 pinch(es) Himalayan salt
- 1 tbsp water - (only if the dough is not sticky enough)
INSTRUCTIONS
RAW DOUGH
- Blend all the ingredients together in a powerful blender or pulse in a medium food processor until the mixture sticks and hold together (approx. 45 seconds). You might need to scrap the bowl few times. The dough should stick while pressing it together into your fingers. If not, add 1 Tbsp of water.
- Line 3 small tartlet pans with waxing paper and divide the dough.
- Using wet hands, press the crust into one of the tartlet pans (start with 3 tbsp of the pistachio dough and shape it). Try to keep the thickness even and get the sides nice and high. Add an extra tablespoon of the pistachio mixture and finish the shaping. Rinse your hands, keep them wet, and repeat the process.
- Place in the fridge for 1 hour or more. Or you could also freeze them.
FILLING (because it is our favorite)
- Make the whipped coconut cream, until you reach a smooth and silky consistency (check the recipe on the blog). You'll probably need only half of the whipped cream (or only use 1 can of coconut cream).
- Pour 1 tablespoon of coconut cream into each tartlet shell. Keep in the fridge for 2-3 hours or overnight until well set.
- Take them out of the fridge and decorate them with plenty of your favorite seasonal fruits : cherries, apricot, ripe figs, strawberries, raspberries etc… Enjoy!
No Comments