Living Rawesome Day#9 Lemon Macaroon Cheesecake Tarlet (crust) pg. 120 everyday raw
Just got home from the gym. I had to hurry and make this crust. I can’t believe I haven’t made a yummy raw dessert. I love to make desserts. I make them at work and I figured Monday would be the best day to start making this delicious crust. It has shredded coconut, cashew flour, sea salt, maple syrup (I used agave), coconut oil, and date paste. The cashew flour was just ground cashews in the food processor. It actually worked better in the food processor than in the Vitamix. I have never been able to make cashew flour like I do with almond flour. Almond flour is the pulp that is left over after making raw almond milk. Sarah and I tried to make cashew milk and strain the cashew pulp for one of our classes. We didn’t have any pulp left. I mixed all of the ingredients in the bowl, I normally mix all ingredients in the food processor, but I tried to follow instructions accordingly. I still haven’t bought any maple syrup. I just can’t bring myself to buy it. I am going to purchase some tomorrow. Also, I didn’t have a tartlet pan, which I will be purchasing soon. I was supposed to line the pan with plastic, but instead I used a glass pie plate. The directions call for dehydration for 24-48 hours, I didn’t want my yummy crust sitting on plastic at 115 degrees. I want the recipes to come out just like they are supposed to, but there are some exceptions. Jason tried it and he said it was the best raw macaroon crust he has ever had. He was kidding, he has never had raw macaroon crust. Nevertheless, he loved it. Can’t wait to eat the tartlet on Thursday.
