Naraya Cooking Health Recipe

Earlier this month, I picked up this big beautiful box of dates from my local Indian farmers market. How could I resist?! These are the extra fancy ones and they are the most tender, soft, sweet and caramely date I've had in long time. Fresh dates are simply the best, they are sweet and ready to be put to good use. As soon as I got home from the market I put together this vanilla date smoothie and loved every sip, especially those little date pieces that are like pieces of heaven to eat. If you've got some dates and frozen bananas on hand, I suggest you treat yourself to something simple and wonderful!


 

Ingredients

Enjoy!

Roll your truffles in one of the optional ingredients for a finished look. I have them rolled in almond meal, coconut flakes and mineral salt. My favorites were the ones rolled in mineral salt. A salted raw pecan tart truffle...so good!

Enjoy!

Plums are in season and this is a great way to enjoy them, other than just eating them as is. This plum carpaccio is inspired by Matthew Kenney. He has a wonderful flair for raw eats of all kinds. You can find the original recipe in his book called Entertaining in the Raw. (be sure to check around for the best book price...this link is the best price I found but that could change)

• 8 plums (any color)

• 1/2 cup cashews, soaked for 2-3 hours
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1 tablespoon pure maple syrup
• 1 heaping teaspoon grated ginger (I used a microplane to grate)

• 2 medjool dates, pitted (fresh is best)
• 1/3 cup water

• 1/3 cup pure maple syrup (in place of dates and water)
• 1/2 vanilla bean, scraped or 1/2 teaspoon vanilla (or both if you like)

Anyway, what I am saying is that this is a great treat to make for people you want to convince veganism is an awesome lifestyle and diet choice. They are straight up chocolate and caramel filled goodness that any mouth can appreciate. If you don't like chocolate, caramel or coconut... I'm worried about you. Seriously.

Now I have been saying "chocolate", but I've been lying. I do that. I actually used carob in this recipe because (a) I ran out of cacao but also (b) because I LOVE carob and felt it should get some recognition. Sometimes I prefer carob to chocolate, to be honest. It is a little sweeter and has a unique deliciousness all to it's own. I think it tastes fruitier.

carob caramel tarts with coconut: makes about 7

Caramel layer:

Carob layer:

To make the crust: pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside. 

To make the caramel: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge. 

To make the carob part: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes. Take out of the molds, top with coconut flakes and enjoy!

• kiwi
• strawberries
• blueberries
• mango
• cashew sweet cream

• 1 cup almonds or walnuts, or combo (I used almonds)
• 5 medjool dates
• dash or two of cinnamon
• 2 tablespoons water, divided

Make your cashew sweet cream and keep in the fridge for at least three hours. This can also be made a day or two ahead.

Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined and somewhat chunky. Add one tablespoon of water, process until dough forms. Add the extra tablespoon of water if needed. I used it but you may find in your climate or altitude that you may not need it. We don't want the dough too wet, just enough so that it combines nicely. Cover and place in refrigerator for 20 min to stiffen a bit.

While dough is setting, prepare your fruits and set aside.

Using molds of choice, line each with a piece of saran wrap like the picture shown above. Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly yet gently into place. Fill each tartlet with cashew sweet cream, almost to the rim, and level out, top with fruit. To remove tart from mold, gently lift the edges of saran wrap, place on flat surface and using a spatula carefully wedge under the tart and move to desired flat surface. You can prepare these a couple hours ahead, cover with saran wrap and store in the refrigerator until ready to eat. Makes 2 three inch fruit tarts using the mini cake molds. Each fruit tart is about 2 serving.

Notes: If using classic tartlet mold, the cashew sweet cream will fill all six and the crust will cover three. If using mini cake pans like I did, the cream will fill three and the crust will cover two.