Have you tried adding florals to your desserts? These Chocolate, raspberry and chamomile tarts (recipe below) are one of my favourites, and so easy to make! Adding medicinal flowers into your desserts not only adds subtke flavoir, but health and healing benefits too. The leaves here are wild violet leaves, which are also edible 🌵😋 We went to @thesourcebulkfoods yesterday to stock up, so I’ll be making these this week! I’m hoping to show you my haul in my stories, but our Internet still isn’t working.. so we will see!
Brazil nut, cacao, raspberry and chamomile tarts
Makes 3 small-medium tarts
For the base
1/2 cup activated (and dehydrated) Brazil nuts
1/4 cup cashews
2/3 cup soft dates, pitted
1 Tbsp cacao nibs
1 1/5 Tbsp raw caco powder
1 Tbsp coconut oil, melted
1. Place nuts into a food processor, and pulse to form crumbs.
2. Add remaining ingredients, then pulse to form a sticky dough ball
3. Divide the mixture into three, then press into tart shells. Set aside.
For the mousse
1 Tbsp chamomile flowers, ground into a powder
1 1/2 cups fresh raspberries
1/4 cup raw cacao powder
Flesh from 1 medium, ripe avocado
1/2 cup coconut milk
2 Tbsp ricemalt syrup
1 tsp pure vanilla extract
1 Tbsp coconut oil, melted and cooled slightly
1. Add all ingredients to a high-speed blender and blend until very smooth and even
Spoon into bases, then use a spoon to smooth out.
2. Set in the fridge for 4+ hours. Serve with fresh raspberries, and coconut yoghurt.
Note- I used raw, vegan caramel chocolate to decorate the tarts with. Totally optional.