Rawsome Caramelised Fig and Ginger Custard Tarts

Fig-ed about it!

Caramelised Fig and Ginger Custard Tarts 
Makes 18 small tarts or one large one)

The perfect Autumnal dessert, this little number gives a good fruit punch with a delicious, crunchy chocolate base! You can have these on the table within a couple of hours, but the topping needs to be pre-made.

For the base:

1.5 cups cacao nibs

1 cup activated almonds

1.5 cups (or around 10) Medjool dates

1 tablespoon vanilla powder

1 tablespoon lucuma powder

pinch of sea salt

Blend everything in a food processor, except the dates, add these slowly until the mixture comes together.

You can use individual tart moulds (with removable base) if you like, or a mini cheesecake tin with removable bases.You can also do this in a large cheesecake mould- I suggest that rather than a tart pan as the filling will be too much) 

Take around 2 tablespoons of mix per mould and press into place, you can bring up the sides a little or leave as a solid base if preferred.

For the filling:

2 cups of cashews, soaked

3 very ripe bananas

½ cup melted coconut oil

3 medium sized figs

1 tablespoon lucuma powder

2 tablespoons of ginger powder

juice of half a lemon

10 soft Medjool dates

3 tablespoons coconut nectar

pinch of sea salt

Using a high speed blender, blend everything until smooth. Pour into the prepared crusts to almost the top of the pan.

Place in freezer to set for a couple of hours.

For the topping:

6 medium figs, sliced lengthwise

2 tablespoons of coconut nectar

2 tablespoons fresh ginger, grated

Place the figs in a glass baking dish, the thinner the layers the better, mix through the nectar and ginger.

Dehydrate overnight

You can chop these up a little more if you prefer, then add around a teaspoon to the tops of your tarts, plus a little drizzle of coconut nectar to complete.

Rawsome Autumn-Fix-Up-Your-Insides-For-Winter-Salad

This is the  time of year, with the seasons changing that our immune systems take a hit! It coincides with the time of year when people feel least like eating really nourishing raw foods! This makes perfect sense – especially if your idea of ‘raw’ is salad based. As you know, we’re doing a bunch of winter dishes in our classes this term, but tonight I wanted to show you how rich and satisfying a ‘salad’ can actually be! Every mouthful of this baby is pure GOODNESS, you will be warm and well after a bowl of this!

5 large Kale leaves

4 broccoli florets

½ red capsicum

handful cherry tomatoes

2 beetroot

1 carrot

1 spring onion

1 inch ginger (optional)

2 tablespoons activated pumpkin seeds

2 tablespoons sprouted sunflower seeds

1 tablespoon hemp Seeds

1 Tablespoon Wakame flakes (sea vegetables are so RICH in minerals, they are a big part of my diet! You can get many types of seaweed at health food stores, organic shops and on iherb)

Chop the vegetables, I use a food processor to blitz the kale and broccoli, you want them a little chunky still. I use the grater attachment for the carrot and beetroot. You don't have to activate the seeds but boy oh boy, do you unleash a nutritional tornado if you do!

Dressing

½ cup Almond butter (I use a raw sprouted one I get from iherb, all the ones made in Australia are roasted, I also make my own)

4 slices of Jalapeños

1 inch ginger

2 tablespoons Tamari

1 tablespoon miso

juice of half a lemon

2 dates

¼ teaspoon cayenne

¼ teaspoon tumeric

2 dates

Splash of olive oil

Pinch of salt

1/4 cup coconut water

Adjust the seasonings to your palate, but be aware, this tastes really intense until you mix it through the vegetables, so don’t panic!