Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts

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Raw dessert cookbook

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Featured Recipe

Sponsored products for you. It shouldn't be warm, however, since this recipe is raw, the tart crust is delicate and needs time to firm before adding the filling. NOTE: You won't use all of the the filling just spoon in enough to coat the base of the tart, but not too much. You can save or use the extra filling as a custard. I filled ramekins with the remaining "custard" and poured maple syrup on top with fresh blueberries for a "pot de creme" a la raw vegan! Once the tart has been filled and has set awhile on the counter, sprinkle the coconut flakes and almond slices all over the top and place inside of your refrigerator.

Allow the tart to solidify and firm up, about 4 hours to overnight. When ready to serve, garnish the tart with the edible flowers and mint leaves. Cart 0. About Going Vegan? Recipes Join. La Primavera Frangipane Tarte.

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Home Cooking , Recipes Stephanie Kordan March 22, almonds , Christina Ross , coconut , dessert , edible flowers , frangipane , Love Fed , mint , raw vegan , raw vegan dessert , raw vegan recipe , Spring , spring dessert , spring dessert recipe , spring recipe , tart , tarte , vegan dessert 2 Comments. Facebook 0 Twitter Pinterest 0 0 Likes. Home Cooking, Recipes Stephanie Kordan March 21, borage, borage flowers, edible flowers, farmers market, farmers market produce, local farm grown produce, salad, salad recipe, Santa Monica Farmers' Market, seasonal, seasonal produce, Spring, spring recipe, strawberry, strawberry balsamic, strawberry balsamic vinaigrette, vinaigrette.

Plant-Based Dessert: Raw Vegan Chickpea Cookie Dough

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