This recipe comes to us from food blogger and Frog Hollow friend, Lauren Hollander. To see more of her delicious recipes and read about her Portland based urban CSA program check out her blog,
http://honestfoodieblog.com/.
This recipe makes 10 delicious raw tartlets. And it’s perfect for our vegan and gluten- free friends.
Ingredients
For Crust
1 cup of roasted hazelnuts
6 medjool dates
For Filling:
1/2 cup full fat coconut cream
4 kiwis (sliced) a dash of vanilla
Preparation
Start by opening your can of coconut cream and let it sit in the fridge for a few hours. This helps make the cream nice and thick when whipped.
Next, combine and food process the hazelnuts and dates. Then form the mixture into small tartlet shapes. Refrigerate for an hour.
Use a hand blender, standing mixer or a good old fashion fork to process the coconut cream into whipped cream. Add a dash of vanilla and agave or honey to taste. Then add a dollop of coconut whipped cream into the tartlets and top with a slice of kiwi!
