Raw Dessert Filling Ideas

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You can create a wide variety of unbaked desserts using Art of Raw gourmet raw dessert mixes.

For all the recipes below, you can use your raw dessert dough as a crust / base. 

Orange Beet Tart

Crust: Art of Raw dessert mix in Walnut Delight. Prepare  dough as per package instructions.

Ingredients for filling:

  • 1 cup cashews
  • 1/4 cup peeled and shredded red beet
  • 2 tablespoons coconut sugar
  • 1 teaspoon lemon juice
  • 1 peeled and diced orange
  • Zest of 1/2 orange

Soak cashews in water for 3 -4 hours then rinse. Mix all filling ingredients in a food processor until a creamy texture forms. Press your dough into a lined tart tin and pour filling. Decorate with orange zest. Refrigerate for a few hours or overnight for best consistency.

Strawberry Cream Pie

Crust: Art of Raw dessert mix in Hazelnut Chocolate. Prepare  dough as per package instructions.

Ingredients for Cream:

  • 2 cups cashews
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons lemon juice
  • 1/8 tsp salt
  • Water, as needed

Soak cashews in water for 3 -4 hours then rinse. Mix all filling ingredients in a food processor until a creamy texture forms.  Press your dough into lined 8 inch pie dish and pour filling. Decorate with freshly sliced strawberries or other fruits of your choice. Refrigerate for a few hours or overnight for best consistency.

Lime & Coconut Cheesecake

Crust: Art of Raw dessert mix in Walnut Delight. Prepare  dough as per package instructions.

Ingredients for 'cheesecake' filling:
  • 2  cup raw cashews, soaked minimum 4 hours
  • 1/2 cup agave syrup
  • 1/2 cup fresh lime juice
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons lime zest
  • 1/2 cup water

Soak cashews in water for 3 - 4 hours then rinse. Mix all filling ingredients in a food processor until a creamy texture forms.  Press your dough into lined 8 inch pie dish and pour filling. Decorate with coconut flakes and lime zest. Refrigerate for a few hours or overnight for best consistency.

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  • Melis Kalemdaroglu
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