The thrust of the raw food diet is the consumption of unprocessed, whole plant-based, ideally organic foods. A minimum of three-quarters of the person’s diet should consist of uncooked food. Somebody who follows the raw food diet, believes that the higher the proportion of raw foods in our diet, the healthier we will be.

Got the idea? 

Ok. But these tarts are amazing though. I’m not on the raw food diet, no one that I cook for is, but I made these for lunch for a vegetarian friend, and she loved them.

I got the recipe off  www.talesofakitchen.com , I also follow Chris on Instagram, her website is amazing, and like previously mentioned, it’s easy and really simple to follow and make. 

I’ve adapted slightly 

Ingredients 

1 cups of sundried tomatoes (I got mine already soft) 

6 dates, chopped 

2 TBSP of tahini

4 TBSP of hemp oil (or olive) 

4 TBSP of lemon juice 

2 TBSP of smooth cottage cheese 

Pinch of salt 

Smoked paprika to taste 

Bases 

2/3 cup almonds 

1/4 cup sesame seeds 

1/4 cup hemp seeds 

1/4 cup of cashew nuts (or any other) 

1/4 cup of linseeds

1 tsp of chopped garlic 

2 TBSP hemp oil (olive) 

1 TBSP of balsamic 

1 TBSP of chopped basil 

A pinch of salt 

To a blender add the nuts and seeds, garlic, hemp oil, balsamic, basil, and salt. Process until it incorporates and becomes slight sticky. (You’ll be able to shape it into a ball in your hand). 

Brush some tarts shells with olive oil and add the mix into them, press the mix into shape with your hands. (I got 4 x 10cm tart shells) 

Place in the fridge. 

Onto the filling, add tomatoes, dates, tahini, hemp oil, lemon juice, cottage cheese and paprika. Blend to make a really smooth paste.

When you are ready to serve, unmold the tart bases and fill with the tomato “pate” – add a fresh green salad and LUNCH! 

❤️🍴