Sunday, April 13, 2014

Carrot Cake and Lemon Meringue Tarts - Raw Vegan




Easter is nearly upon us once again and I'm actually excited about it this year.. my old man is going to be home and all of my kids as well.. Nat's will be here from Rocky, Jo is going to come down for a visit and we get to catch up with Court as well who is almost part of the family anyway .. she's Nat's lovely girlfriend. 

They all arrive midday on Friday so we are having a nice get together for lunch.. I'm thinking nice salads with lot's of fresh seafood. I mean it is Easter Friday and al,l so we need to stick to the traditional fish only on Good Friday. Plus we all love it so that's a bonus. And for dessert I am going to give them these little babies. My Carrot Cake and Lemon Meringue Tarts! I've made the base on these nice and thick as it's just as much about the cakey crust as it is the gorgeous lemony filling. They keep well in the freezer so can be made ahead of time. Also keeps them out of site so they'll still be there on Friday ;-) 




Carrot Cake and Lemon Meringue Tarts

Make: A lot! Or one large tart!

Ingredients:

Cake

½ cup almonds
½ cup walnuts
½ cup sunflower seeds
½ cup dates – pitted
½ cup sultanas (raisins)
½ cup chopped dried figs
1 tsp ground cinnamon
1 tsp vanilla powder
½ tsp mixed spice
Zest of ½ lemon and orange
1 large carrot, peeled and grated
1 cup dried coconut

Filling:

1 cup raw cashews
50 ml fresh lemon juice
75 ml light agave, light raw honey, coconut nectar *
2 tbs coconut oil
Extra zest for decorating

Preparation:

Soak the cashews for the filling in a bowl of water for a couple of hours while you prepare the cake.

Cake:

Add nuts, seeds, dried fruits, cinnamon, vanilla, mixed spice and zest to a food processor and blend until sticky. Don’t overdo it as you want a little bit of crunch and texture. Add the carrot and coconut and mix it through making sure that it is fully incorporated but not mushed up too much. You want to be able to see pieces of carrot in the crust. Press into individual tart shells or one large tart shell. Make it quite thick as you want it to be a bit more about the cake part with the big dollop of meringue. Place in the freezer until firm enough to remove from the shells.

Filing:

Rinse and drain the cashews then add them to a good high speed blender with the lemon juice and sweetener. Blend on high until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another good blend for about 20 seconds. Spoon into a piping bag that has been placed in a cup and fold the top over the cup to keep it secure. Spoon the filing into the bag and place in the fridge to get firm.

Construction:

Remove the cakes from the tart shells and put on a plate. Carefully pipe the meringue mixture into each shell then decorate with a little extra zest. Serve and Enjoy! You may also store in the freezer for when needed.


NOTES:
  1. You can use one type of nut and dried fruit if you wish just make sure that you have 1 ½ cups of each. Eg 1 1/2 cup pitted dates and 1 1/2 cups walnuts.
  2. You may use maple syrup or dark honey but it will make the meringue a bit darker.
  3. Mine made up 6 x 6 cm tarts plus 2 x 8 cm tarts and 2 x 10 cm tarts! Yep.. Lots!

 

 Soft a chewy crust with a divine creamy filling.. Quiet heavenly! 

Thinking of something chocolatey now.. keeping in line with the whole death by chocolate Easter theme! Not my thang but my family love it! 

Enjoy your Sunday cos I'm gonna.. :-) 

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

Karenluvslife

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