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What's up, family? It's J-Wro, Jason Andrew Wrobel here, bringing you
another amazing vegan raw food super food recipe. Today, we're going to be
doing lemon cashew creme tarts. Yes, sweet little tarts that are going to
be like a cupid's arrow right to your heart. These are delicious, they're
super-easy to make. We're going to start by doing this in two steps: We're
going to make the lemon cashew creme filling and then the walnut date crust
second.
We're over at our Blendtech and we're going to start by adding 1 cup of raw
soaked cashews. I soaked these guys overnight in some fresh water. If you
don't have overnight and you want to make these the same day, soak them for
at least 2 hours, just to get them really nice and soft, and easily
blendable. Then we're going to add 1/4 cup of filtered water, and then 1/4 cup
of your favorite liquid sweetener. In this case, I'm rocking some raw
coconut nectar. Of course, you guys and do maple syrup, you could do agave,
you could do [inaudible: 01:05]; whatever your pleasure. You can do it that
way.
Next up, we're going to add a pinch of Himalayan crystal salt to bring out
all the flavors and to add extra minerals, too. Then we're going to do a
teaspoon of raw extra *** coconut oil, and then we're going to throw in
a teaspoon of organic vanilla extract. You can also substitute ground
organic vanilla beans. Then lastly, we're going to add a few squirts I
guess, squeezes of fresh lemon juice. We're going to blend for about 20 to
30 seconds, until we have a super smooth, whippy, creamy, yummy, decadent
consistency. Yes, all of those adjectives in one. Look at that. That is
what we're going for. It's almost like a frosting consistency, if you will.
Maybe not as thick, but you can see it's got some body to it. It's got some
body, body, body. What we want to do is take the lemon cashew creme and put
it in a container, like a Pyrex or Tupperware, and we're going to chill it
in the fridge for a few hours to let it really firm up while we make our
walnut date crust.
Now that our cashew lemon filling is chilling in the fridge, we've got to
move onto our walnut and date crust. Let's take our raw organic walnuts and
about 4 locally-grown honey dates. They're so soft, chewy, and sweet,
they're going to be an awesome addition to this crust. Let's walk over to
our gigantor food processor and make ourselves a little tart crust because
it's a must.
To your food processor bowl, take your 1 cup of raw walnuts. If you don't
like walnuts, you can easily substitute pecans, even hazelnuts, or almonds
in this crust. Go ahead and process the walnuts until they turn into almost
like a chunky meal consistency. Once you achieve that, we're going to add
our dates to bind it all together. Let's check the consistency. We're going
to check on 2 things here: We're going to check on, Number 1; whether or
not we have that perfect crumby consistency, which it looks like we do.
Then the second thing we're going to check for is to see if we have enough
dates in here, where we're going to be able to bind our crust. Next, let's
add a little splash of organic vanilla extract, and also of course, we got
to add a pinch of salt. That's looking real good. Let's take our crust back
to our cutting board, and we're going to press these into our little tart
cups. Stick these babies in the freezer and let them chill out for awhile
because they need some alone time.
Now it's time to form our little tart crusts. To that end, I'm going to use
2 different pieces of kitchen equipment, if you will. I'm going to take
these little muffin wrappers, if you will, these little foil and paper
wrappers. To aid in the formation of our crust, I'm actually going to put
them inside of these little ramekins. Then take a little bit of your crust
and start forming it as best you can into a little tart cup. What I like to
do is just be pretty meticulous with my crust-making. By pressing in the
middle and using your thumb and fluting the edges, we call it, which is
basically just pushing the edges into the crinkles, you get a nice
beautiful, action here. It's very even, it's all pressed down. You want to
make sure there are no cracks, there are no crumbs, just a nice, even, firm
crust.
What we're going to do is take all of our little ramekins here and we're
going to go and put these in the freezer for about 1 hour or 2, just to
solidify and firm up. Then we're going to take out our cashew creme and
fill these babies, and top it with some fresh blueberries and fresh mint
leaves. I am going to go chill. I don't know; maybe take a stroll, check on
my fig tree, walk the dog, do something. I will be back very shortly when
everything is firm and ready to go.
Our walnut date tart crusts are fresh out of the freezer and looking
awesome, as is our cashew lemon filling. I'm going to take our little tarts
one-by-one, and with a small offset spatula, which you could also use a
kitchen knife, go around the edges of our little muffin wrappers here and
gently pry them loose. It's time to fill them with our lemon cashew creme.
What I love to top these with is a little bit of fresh fruit, like organic
blueberries, a little bit of fresh mint. You guys could throw some kiwi,
raspberry, a little bit of peaches, whatever you want at this point. Play
and create; it's all up to you. This is always the most difficult part,
when you make something really, really stunningly beautiful and then you
must wreck it for the sake of appetite. Let's pick off the one closest to
the face and give her a little taste. Maybe we can just wreck it a little
bit here. That's looking like the perfect bite. Ready? Down the hatch. Here
we go.
I'm serious guys; you guys are going to love this recipe. Run home if
you're not home already and make this tonight. Leave me a comment how much
you dig this. I would also love to know if you love this video give it a
thumbs-up, but let me know what's your all-time favorite way to incorporate
cashews into your dishes. I'd love to know.
Guys, this is Jason Andrew Wrobel a.k.a., J-Wro, rocking out here on YouTube
with the Sunwarrior Tribe of which I am proud to be a part of. They have
the most amazing super food protein and nutritional supplements. Check them
out here on YouTube, Facebook, Instagram, Pinterest; all over the web. You
can also find me at Jasonwrobel.com. I'm also all over YouTube and the
social media networks. Stay tuned; subscribe and thrive for more amazing
vegan super food and raw food recipes. I'm going to go snuggle up to these,
and I think I'm going to save the other two. When guests come over and I
want to throw something amazing at them, have a friend I want to thank,
this would be the perfect little 'thank you' gift. I'll catch you guys
soon. Thanks so much. Peaches, so good.