Raspberry Coconut Cream Tart

Crust:

  • 1 cup shredded coconut
  • 1 1/2 tablespoons young coconut
  • 3/4 cup dates, chopped
  • 1 inch vanilla bean, seeds scraped out

Raspberry filling:

  • 1/2 cup dates
  • 1/8 cup water
  • 3/4 cup raspberries
  • 1/4 cup raspberries, frozen
 

Coconut Cream: 1 cup young coconut meat

Add 1 cup shredded coconut, young coconut meat, vanilla and 3/4 cup dates to food processor, process until a firm dough. Press the dough firmly into an 8″ tart pan, making a rim about 1/4″ high. Place in freezer to set.
 
Blend 1/2 cup dates and 1/8 cup of water until smooth paste. Add fresh and frozen raspberries and pulse until mixed well. Do not overblend. Place in a bowl in freezer for 1/2 hour minimum. Clean out blender, add 1 cup young coconut meat and blend till smooth, add 1 tablespoon coconut butter and continue blending until light and fluffy.
 
Remove crust and raspberry filling from freezer, layer raspberry filling onto crust, then top with coconut cream. Use spatula to create smooth surface, garnish with fresh raspberries and mint.

Read more: http://www.dailymail.co.uk/femail/article-2149362/Fruit-meals-cooking-allowed-Is-80-10-10-raw-vegan-diet-secret-Olympic-athletes-body.html#ixzz2Y4HfmdXn 
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