FRUIT TART

By Kira Trussova

Note from Kira: I’m so glad to share my favorite dessert – FRUIT TART – with all of you!  The fantastic combination of chocolate brownie crust, fresh fruits, and citrus coconut cream makes this tart super yummy!

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Tools:

Food processor

Blender

 

Ingredients:

Chocolate Brownie Crust

2 cups raw almonds, soaked and dehydrated

4 TBS coconut nectar (or sweetener of choice)

1 vanilla bean, seeds scraped

2 TBS cold pressed coconut oil, melted

¼ cup cacao powder

Pinch of Himalayan, high mineral, or sea salt

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Coconut Crème Filling

1 cup coconut cream (blend 2 cups chopped coconut meat with 3/4 cups coconut water or purified water and 1 TBS powdered sunflower lecithin)

½ cup soaked cashews (or macadamia, pili, pine, or other white nuts)

½ cup coconut nectar (or sweetener of choice)

½ cup cold pressed coconut oil, melted

1 tsp. lecithin, powdered

2 TBS orange juice

2 TBS lemon juice

1 TBS orange zest

1 TBS lemon zest

2 TBS vanilla extract

Pinch of Himalayan, high mineral, or sea salt

 

Fruit topping

Kiwi

Mandarin (any other fruits, Kira prefers citrus fruits in this recipe)

Sweetener of your choice

 

Method:

Chocolate Brownie Crust

  1. In a food processor, process the almonds until they become a fine meal.
  2. Add the rest of the ingredients and process again until the dough becomes a bit sticky.
  3. Take out the moist dough and shape into the tart pans.
  4. Cover the pan with plastic wrap and place in the freezer while preparing the crème filling.

Coconut Crème Filling

  1. In a high speed blender, blend all the ingredients except coconut oil and lecithin until smooth and creamy.
  2. Add the coconut oil and lecithin last.  Blend long enough to incorporate.
  3. Take out the tart pan from the freezer, remove the plastic wrap, and fill each tart with the crème filling.
  4. Place back in the freezer for an hour or more to set.

Fruit Topping

  1. Chop the fruits into fancy shapes and dip in a small cup filled with sweetener of your choice.
  2. Add the fruits on top of the tart when the tarts are firm.
  3. Refrigerate.  The tarts store well in the refrigerator.

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MEET THE CHEF

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Twenty three year old raw food chef Kira Trussova from Kazakhstan has always enjoyed making healthy and delicious meals for her family.  Being a vegetarian for more than 12 years, she felt she was ready to move on to something more.  “I wanted to be healthier and explore new things in my life.”  That was when she began to eat only raw food.  Later she found out that she needed more knowledge in proper nourishment, detox, fasting, and raw food preparation which led her to attend Pure Joy Culinary Academy in 2014.  “PJCA satisfied all my demands!”

After the chef training with Elaina Love, Kira explored the real art of raw food and the best way to nourish her body.  In 2015, with big support from her father, she opened the firm Raw Joy – High Vibe Food for Your Soul – where she runs a mini shop in a sports club and provides raw food workshops and food delivery service.

She loves to create new raw desserts and raw fast food while staying healthy and in good shape.  “I don’t have to sacrifice my desire to eat burgers and chocolates in order to always be ready for the summer season!”

CONNECT WITH KIRA

http://www.rawjoy.kz

rawjoy@inbox.ru

https://instagram.com/raw_joy_kz/

 

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