Week 10: Raw - Chocolate Banana Coconut Tartlets

Hmm... falling behind with this thing, which is not entirely unexpected considering my ability to actually complete things I start ;) This weeks effort was inspired by a friend who has been making an effort to eat raw vegan as much as possible over recent months, and has introduced me to a great brand of dried figs and brought some amazing dates around to dinner which I promptly forgot about then found, untouched, in the fridge the next morning. Rather than just eat all the dates in one sitting I decided to use them as a raw pie crust, but by the time I had eaten most of the box I'd scaled my plan down to tarlets. These are great from the fridge, however if you throw them in the freezer for 20-30 minutes before eating them both the filling and crust solidify and make for a much more convincing pie experience.

Chocolate Banana Coconut Tartlets

• 5 Dates
• 3 Dried Figs
• 2 Tbsp Ground Cacao Nibs
• 1/2 Cup Shredded Coconut
• Pinch of Salt
• 1 Cup Mashed Banana
• 1 Tbsp Ground Chia Seeds (optional, but helps the filling set)

Crust

1. Process 3 dates, figs, 1 tbsp cacao nibs, shredded coconut (reserve a small amount to top the tarlets) and salt until combined. The mixture will start out looking quite white from the coconut but will turn brown as the figs and dates are broken down.
2. Line four small tartish containers with greaseproof paper. I use small glass bowls, about 2.5" in diameter, that I normally use to keep measured spices in while preparing food.
3. Press a quarter of the crust mixture into each bowl and place them in the fridge while you prepare the filling.

Filling

1. Process 2 dates, 1 tbsp cacao nibs, mashed banana and chia seeds until combined.
2. Put a quarter of the mixture into each crust, top with a little more coconut, and chill in the fridge until 20-30 minutes before you want to eat them, and which point put them in the freezer so they harden up slightly.