The Live Green Smoothie Diet

Yah, I know… this vanilla creme tart is green. Well.. let’s talk about that.

I am a serious vanilla-lover. And one of my dreams is to create a raw vegan dessert that can rival vanilla pudding or custard creme — or any of the other fabulously creamy vanilla fillings made in the cooked-food realm. The thing is, without milk as the creamy agent, or eggs or flour as the binder and thickener, the possibilities for creamy vanilla dishes radically narrows.

This is my first vanilla pudding-type recipe, and it uses avocado for its creamy texture and mouth-feel… which is excellent. There is no other fat, other than what’s in some of the hemp seeds used to thicken the creme, and the nuts in the crust.

My marginally-raw kids each independently gave enthusiastic thumbs-up to this dessert, which… believe me… goes a long way. I’m always appreciative of non-raw eaters enjoying my recipes, because as I’ve mentioned elsewhere, my mission is to bring an appreciation of raw and living foods into the mainstream. So I like to hear that mainstream taste buds like what I’m creating.

You can make this dessert and eat it straightaway, on-the-spot, which is an objective I have for almost all of my recipes. But I think it tastes even better (less avocado-y) after it’s had a chance for the flavors to meld in the freezer and even later, after defrosting in the fridge. 

It’s a good dessert to take to a raw pot luck, or to make and keep on hand for when cravings hit or company arrives. And you never have to feel guilty when eating it, because it is too rich to overeat, and so nutritionally rich with minerals, healthy fats, essential amino acids, and healthifying, enlivening enzymes. You could, in fact, eat it for supper…

Just make sure you use the best vanilla extract you can get your hands on. I used a high-quality organic product. But vanilla is the center of the show here, so let it shine bright!

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