Yesterday family friends were coming over for morning tea and there weren’t any healthy treats in the house to enjoy with our morning coffee. This just wouldn’t do! So, I decided to whip up a raw tart and as I wanted to keep with the Christmas theme, gingerbread flavour it was.
I realise I’ve posted two raw tarts in a row but many of you were asking specifically for this recipe to enjoy over Christmas. So, here it is…
I used sultanas in the base as they add a very natural sweet flavour which contrasts with the ginger spiced filling.
As with all my cakes and tarts I always grease and line the pan. This ensures your creation can be easily removed from the pan and all your hard work does not go to waste.
I acknowledge the maple walnuts are not ‘raw’ however the tart definitely needed something crunchy yet decorative on top. These certainly fit the bill and really enhance the overall aesthetic and flavour of the tart.
I like to utilise the same ingredients just in a different way in many of my recipes. I used the same flavours from the tart base for the maple walnuts to ensure the flavours all tied together.
It is important to keep moving the walnuts once they are out of the oven the second time around to ensure they don’t stick together.
This raw tart will keep in the freezer in a sealed container for up to two weeks.
Raw gingerbread tart
- 1 cup walnuts
- 1 cup almonds
- 4 fresh medjool dates, pitted
- 1/2 cup raisins
- 1 tsp cinnamon
- 1 TBSP coconut oil
- 2 cups cashews
- 1 1/2 cups almond milk
- 2 TBSP ginger, spice
- 3 tsp cinnamon
- 2 tsp nutmeg
- 3 TBSP 100% pure maple syrup
- 1 cup walnuts
- 1/4 cup 100% pure maple syrup
- 1/2 TBSP cinnamon
- Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
- Press into a 22cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.
- Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
- Pour into tart base and even out with a spatula.
- Place in the freezer for 1 hour, or until solidified.
- Decorate with crushed maple walnuts, cut into 16 slices and serve. Enjoy!
- Preheat oven to 180C/350F. Spread walnuts on a baking tray lined with baking paper.
- Place in the oven and roast for 8–10 minutes, or until fragrant. Remove walnuts from oven and set aside to slightly cool.
- Combine the maple syrup and cinnamon in a small bowl.
- Add walnuts to the bowl and coat in mixture.
- Spread coated walnuts and the rest of the mixture on the same lined baking tray and return to oven for 15 minutes.
- Remove from oven once cooked and with a spoon keep moving for the first few minutes to prevent them from sticking together.
- If there are maple walnuts left over, enjoy them as a sweet snack!
Are there certain flavours that signify Christmas to you?