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!

[private]
p

Recipe for: Vanilla Creme Tart – A Luscious Raw Vegan Dessert for Vanilla-Lovers Like Me

Make the Vanilla Creme Filling

• flesh from 3 small avocados (about 2 cups)
• 1/2 cup raw cane sugar (rapadura, not turbinado or “sugar in the raw”)
• 1/4 cup shelled hemp seeds
• 1 tablespoon organic vanilla extract (yes, that’s a lot… use the best quality extract you can get your hands on)
• 1/8 teaspoon quality natural salt, such as Himalayan Crystal salt

Blend all ingredients together in blender or food processor until well-combined and creamy. If you use a blender, you’ll have to use a spoon many times to push everything down and get the blender to “catch” the ingredients, as there is not additional liquid. I used my Blendtec to make the recipe.

Spoon the vanilla creme into a bowl and put uncovered in the freezer.

p

Make the Tart Crust

• 1 cup raw macadamia nuts
• 2 tablespoons raw honey
• 1/4 teaspoon quality natural salt
• 1 teaspoon organic vanilla extract
• 1/2 cup coarse raw-almond meal (made in your own blender or food processor by briefly grinding up raw almonds)

Mix all ingredients in the blender or food processor until well-combined. Scoop out into bowl, then add the almond meal and blend well.

Dump out onto plate and form into a square tart shell shape with raised edges. The mixture will be sticky, but will firm up in the freezer.

Then fill the crust with the vanilla creme, and return to freezer uncovered until it firms up. You can of course have a piece straight-away. But it does very well in the freezer and you may enjoy it even better after it has chilled.

When it has firmed up, then cover with plastic wrap and keep in the freezer. You can also remove to the fridge to defrost if you’d like to soften it at any point. Enjoy! [/private]