Raw festive fruit tart

Only four sleeps till Christmas! I actually cannot believe how quickly it has come around. I’ll be honest with you, I absolutely love Christmas time – from putting up the Christmas tree to listening (and singing along) to carols. Everyone seems to be in high spirits and to me it definitely signifies family time.

It’s also a time to indulge in special treats as you usually only enjoy them once a year. This year, my family and I will be enjoying this raw festive fruit tart on Christmas Day. It is a simple yet delicious dessert and best of all you can top it with whatever fruit that takes your fancy.

The chia seeds add a slight crunch to the base and are full of omega 3’s. Just warning you in advance, make sure you check your teeth before family photos are taken as the seeds sometimes get stuck in them!

I always grease and line the tart pan to ensure the tart it can be easily removed when ready to serve.

Using clean hands, I press the tart base into the pan then use the back of a wet spoon to create a smooth shell.

Simplicity is key with this filling with vanilla extract being the ‘star’ ingredient.

Emma Lauren Food Raw Festive Fruit Tart

As it’s currently summer in Australia I decorated the tart with mango and strawberries as they are in season. Even though I’ve made this tart for Christmas, it can be made for any special occasion as it’s a simple yet versatile recipe.

The tart can be stored it in a sealed container in the freezer for up to two weeks.

Raw festive fruit tart

Serves 16

Ingredients:

Base

  • 2 cups almonds
  • 10 fresh medjool dates, pitted
  • 2 TBSP chia seeds
  • 3 TBSP coconut oil
  • 1 TBSP water
Filling
  • 1 cup cashews
  • 1 cup macadamias
  • 3 TBSP 100% pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 cup almond milk
Decorations
  • 1 mango, sliced
  • 14 strawberries, washed and halved
  • Or whatever fruit takes your fancy
Method:
  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm 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.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into tart base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate, cut into 16 slices and serve. Enjoy!

This recipe has been featured as one of Lorna Jane’s Move Nourish Believe 12 Days of Christmas.

Festive table decoration

As I entertained friends last week for an early Christmas dinner, it seemed appropriate to set the table festively. For the table cloth I used calico – it looks plain now, but with the help of red and green fabric markers my friends and I wrote messages and ‘quotes of the night’ on it. Such a great memento to have from such a special evening.

I hope you are all prepared for your Christmas celebrations!

Mango, macadamia and basil salad

Twas the week before Christmas and the celebrations had already begun…

As there has been a lot to celebrate this past week, including finishing my double degree, last night good friends joined me for an early Christmas dinner. We’ve spent the last four years of university together and are now ready to graduate and face the ‘real world’. It was an evening filled with delicious food, fabulous drinks and even better company.

Celebrating in style

We started the celebrations in style as it’s not everyday you finish two degrees. Nibbles included goat cheese camembert, Mary’s Gone Crackers (my favourite crackers), Sicilian olives, fresh strawberries and macadamia nuts.

Christmas spread

Following the nibbles, we feasted on Christmas Dinner. The menu consisted of:

  • Chicken skewers with a spicy peanut sauce
  • Mango, macadamia and basil salad
  • Paprika sweet potato, parsnip, basil and lime salad – made without the chicken
  • Quinoa, chickpea, coriander and avocado salad
  • Wild caught king tiger prawns
  • Raw vanilla macadamia cream fruit tart
  • Christmas chocolate bark

All of these recipes will be posted this coming week so you too can hopefully enjoy them come Christmas Day! I’ll also be posting ideas on how to festively set the table for Christmas Day, including a way to keep the your guests entertained and create memories whilst you dine.

Here’s the first of the Christmas recipes for you to enjoy… Mango, macadamia and basil salad. This salad really complements seafood, especially prawns, as it’s very fresh – in both colour and taste.

Mango, macadamia and basil salad

I absolutely love the vibrant colours in the salad. Summer to me always signifies mangoes – growing up in Cairns they were definitely a staple in our household throughout the season.

The shallots, basil and chilli lend this dish a Christmassy feel in terms of colour whilst the macadamias provide a delicious crunch.

Fresh, vibrant salad

This salad will keep in a sealed container in the fridge for up to two days.

Mango, macadamia and basil salad

Serves 6

Ingredients:

  • 3 ripe mangoes, diced
  • 1 cup fresh basil, washed and finely sliced
  • 1/2 cup macadamias, chopped
  • 1 shallot, finely sliced
  • 1/2 chilli, deseeded and finely sliced
  • 1/2 lime, juiced
  • 1 TBSP olive oil
  • Salt and pepper to taste

Method:

  1. Place mangoes, basil, macadamias, shallot and chilli in a large bowl and mix until well combined.
  2. Stir through lime juice, olive oil, salt and pepper. Enjoy!

How will you be celebrating Christmas in style this year?

Raw coconut mango macadamia mini cheesecakes

As it was my good friend’s birthday last week, I invited her over for dinner (and dessert!) to celebrate. Birthdays are a special occasion so I decided to make individual raw coconut mango macadamia cheesecakes as the birthday cake.

By keeping all the ingredients simple the three main flavours of coconut, mango and macadamia were able stand out.

Base ingredients

The base ingredients, dates and macadamias, provided sweetness and a crunch to the cheesecake.

Base – ready to be set

I didn’t grease the muffin tins as it wasn’t necessary to. When taking them out to serve just manoeuvre a sharp knife around the edges and gently lift out.

Beautiful colour filling

As the mango lends a natural sweetness to this creamy filling no sugar is required. If you’re using frozen mango I recommend allowing it to defrost before using to prevent this layer from taking on an icy texture.

Coconut filling

Coconut and mango are a match made in foodie heaven so it was a no brainer for the top layer to be coconut flavoured.

Birthday cake!

These mini cheesecakes will keep in the freezer for up to two weeks in a sealed container.

Raw coconut mango macadamia mini cheesecakes

Makes 8 mini cheesecakes

Ingredients:

Base
  • 1 cup raw macadamias
  • 4 fresh medjool dates, pitted
Mango filling
  • 1/2 cup raw cashews
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1/2 cup almond milk
  • 1 cup mango, fresh or frozen, plus extra for decoration
Coconut filling
  • 1/2 cup raw cashews
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1 cup shredded or desiccated coconut
  • 3/4 cup almond milk
  • 2 fresh medjool dates, pitted

Method:

  1. Process base ingredients in a food processor for 3 minutes or until well combined.
  2. Divide the mixture evenly and press into muffin pans. Place in the freezer for 20 minutes.
  3. Place all mango filling ingredients in a food processor or Vitamix. Process for 3 minutes or until at a smooth consistency.
  4. Pour on top of frozen tart bases and smooth out to the edges with a spoon. Place in freezer for 1 hour, or until hardened.
  5. Place all coconut filling ingredients in a food processor or Vitamix. Process for 3 minutes or until smooth.
  6. Place on top of mango layer and smooth out to the edges with a spoon. Place in freezer for 1 hour, or until hardened.
  7. Serve with extra mango and enjoy!

Note:

  • This can be made as a large cheesecake, but you may have to double the mixture.

I’ll be posting the main course this week, however you can see the photos on my Instagram account @emmalaurenfood and my Facebook Page Emma Lauren Food Blog.

Raw salted chocolate macadamia truffle bites

In the afternoon sometimes all I feel like is a little chocolate treat to keep me going till dinner. These truffles are bite sized and contain just the right amount of cacao to satisfy my chocolate craving.

All set to be processed

The base ingredients are macadamias, cacao and dates allowing the salt to play a subtle yet contrasting role in the truffles.

Rich chocolate colour

Knowing that I can eat something that’s so decadent yet healthy brings me so much happiness. But then again, who wouldn’t be happy after eating one of these?!

Bite sized treats!

These truffles will keep in a sealed container in the fridge for up to four days and in the freezer for up to two weeks.

Raw salted chocolate macadamia truffle bites

Makes 20 

Ingredients:

  • 1 cup raw macadamias
  • 1/2 cup cacao powder
  • 1 TBPS coconut oil
  • 6 medjool dates, pitted
  • 1 tsp salt
  • 1 tsp vanilla extract
  • Extra halved macadamias for decoration

Method:

  1. Place all ingredients in a food processor.
  2. Process for 5 minutes or until smooth.
  3. Roll into small, bite sized balls and press down gently with a halved macadamia.
  4. Serve with a cup of tea. Enjoy!

What afternoon treat brings you happiness?

Raw fig raspberry pistachio cheesecake

When my sister visits she always requests pancakes and a cake of some variety. As I’ve been making a lot of chocolate desserts lately I thought I’d mix it up and keep it light by making a fruit cheesecake.

The flavours for this cheesecake were inspired by a fig, date and pistachio baked tart I used to make so this is my raw cheesecake version.

Base ingredients

I incorporated the dates and pistachios into the base as I wanted to leave the figs of the filling.

Cheesecake base

I love the flecks of green the pistachios lend this base. It turns what could be any other cheesecake base into something special and contrasts well with the pink from the raspberries.

Pouring the filling

I added raspberries to give the cheesecake a beautiful pink colour. I know this slightly veered away from my original flavour inspiration but I believe it enhances the flavour of the filling.

Ta-da! Ready for the freezer

Not only do the colours complement one another, the flavours do too. They are so fresh and fruity! This cheesecake melts in your mouth and takes your tastes buds on a journey!

Fresh and colourful!

The cheesecake can be stored in a sealed container in the freezer for up to two weeks (cut into slices before freezing). It can also be stored in the fridge in a sealed container for up to four days.

Raw fig raspberry pistachio cheesecake

Serves 16

Ingredients:

Base
  • 1 cup raw pistachios
  • 1 cup raw macadamias
  • 8 medjool dates, pitted
Filling
  • 2 cups raw cashews
  • 8 figs, dried
  • 1/4 cup 100% pure maple syrup
  • 2 tsp vanilla extract
  • 1 TBSP lemon juice
  • 4 TBSP coconut oil
  • 1 cup almond milk
  • 1 1/2 cup raspberries, fresh or frozen
Decorations
  • Pistachios
  • Raspberries

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into cheesecake base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate, cut into 16 slices and serve. Enjoy!

I’d love to hear what flavour your favourite fruity cheesecake is?!