Many of us have a sweet tooth and most of us love to finish a meal with something delicious but hopefully not fattening or too heavy. Well at last two incredible desserts that we at Like Chocolate For Women adore and have amazing comments every time we make them... Now you can share in the sweet delight knowing how good they are for you too!
First up is our Banana Blueberry Pie. This is the quickest and easiest to make. It does not take long to have a masterpiece on your table ready for serving... and with all those blueberries it is an anti-oxidant anti-aging haven! Gotta love that!
Raw Blueberry & Banana Pie
BASE
1 cup pecans or almonds or cashews or combination
1 cup raisins or dates
1/2 cup goji berries (optional)
1/2 cup coconut
FILLING
2-3 ripe bananas
4 cups blueberries (I use frozen thawed)
1 cup dates
Place nuts, raisins, goji berrries, coconut into a bowl and process until finely ground. The mixture will stick together when gently pressed between two fingers. Press the mixture (this is your base) into an 8-inch glass-baking pie dish.
Place sliced banana all over crust.
Place blueberries and dates into a blender until smooth.
Pour this mixture over the sliced banana. Refrigerate for at least 3 hours and serve as pie. (I actually freeze it for a few hours before serving).
Variations:
You can use any kinds of berries for this easy pie!
You can also use any kinds or combinations of nuts and seeds for the base.
Enjoy...
And the other is our divine Raspberry Macadamia & Cashew Tart. We got inspired for this from Olivia Newton John's book Livwise. We have tweaked it as follows and honestly this is so delicious it is not funny! The only thing that makes this a little more time consuming that the Banana Blueberry Pie is the fact you have to remember to soak the cashews overnight... Otherwise this is just as easy! Oh and did I say delicious?!
Raspberry Macadamia & Cashew Tart
BASE
25g (1/4 cup) desiccated coconut
320g (2cups) macadamia and cashew nuts
50g goji berries (optional)
90g (1/2 cup) pitted, dried dates
FILLING
310g (2cups) cashews soaked in water overnight, then drained
Freshly squeezed juice of lemon
60ml (1/4 cup) maple syrup
60ml (1/4 cup) coconut oil warmed
1 tsp natural vanilla extract
RASPBERRY TOPPING
250g (2cups) thawed frozen or raspberries
90g (1/2 cup) pitted dried dates
Lightly grease a round 22cm spring-form cake tin. Line the base with the coconut.
Put the macadamias, cashews and dates into a food processor and process until well combined. Press the mixture over the coconut in the base of the tin.
To make the filling, put the cashews, lemon juice, maple syrup, coconut oil, vanilla extract and 100mls water into a food processor and process until well combined and smooth. Pour over the date mixture in the tin. Lightly tap the tin on a work surface to remove any air bubbles. Freeze for at least 2hours or until filling is firm.
To make topping, put raspberries and dates in food processor and process until smooth.
Remove tart from the tin and transfer onto a serving plate. op with raspberry topping and serve in wedges.
DIVINE!!!
Love Kim & Fleur xx
