To go with my raw kale salad, I also made an almost raw dessert. It was only almost raw because I don’t have any raw cocoa powder (yet!).
The original recipe for the Chocolate Cashew Tarts only made two tarts, but I thought that might be a little bit much for me (in calories and richness), so I made mine in mini muffin tins. I had to make a double batch of the chocolate cream (and there was a little left, which I was ecstatic to eat directly from
my finger the blender cup.
The flavor of these tarts is amazing. I can’t believe how decadent they are. Even with a pretty significant amount of maple syrup (I can’t use agave, so again, not raw with the maple syrup), the sweetness of this dessert doesn’t make me crave more sugar. I’ve been noticing lately (thank you, holiday baking season!) that processed sugar REALLY makes me crave more sugar. (That and processed, white flour.)
I didn’t run the numbers on these little babies, but I’m sure they don’t come at calorie bargain. They are really, really rich, though, so you definitely don’t need more than one!
The one thing I will do differently when I make these again (yes, I will be making these again!) is to use more raisins (or dates or prunes) in the “crust.” Mine was too crumbly and not nearly sticky enough. It barely stayed together on most of the tarts. I’m guessing the original recipe assumes you’ll eat the tarts with a fork, but I prefer my fingers