Hawaiian Papaya Macadamia Tarts
I recently took a glorious trip to Maui, Hawaii. I've been wanting to visit Hawaii for as long as I can remember and I'm happy that I finally made it. I'll be back again and again! We swam under waterfalls, ate lots of great food, snorkelled for hours on end, enjoyed daily beach walks, took seaside drives through the countryside, went on a sunset dinner cruise, went shopping, went to a luau, saw sea turtles, and more. Yup, we crammed a lot into one week.
I was fortunate to eat an abundance of my favourite tropical fruit while on the island and upon returning home I was inspired to create a raw dessert using it. To me, there's nothing like a sweet, juicy, fresh papaya!!
Hawaiian Papaya Tarts
Makes 4, 4" tarts
1 cup shredded coconut
2/3 cup macadamia nuts
1/2 cup dates, chopped
1/2 - 1 teaspoon water
Process the coconut, nuts, and dates in a food processor until they're completely ground down. Add the water and process briefly to incorporate it. The mixture should hold together when pressed but not be too sticky. Press evenly into 4, 4" tart pans with removable bottoms. Set into the freezer while making the filling.
1 1/2 cups packed, diced papaya
Very full 1/3 cup cashews
2 tablespoons melted coconut butter
1 tablespoon maple syrup
1 1/2 teaspoons lemon juice
Make sure all ingredients are at room temperature. Blend all ingredients in a high speed blender until smooth. Spoon the cream into the tart shells. Chill in the freezer for 2 hours and then in the fridge for at least 6 hours.
Diced fresh papaya
Chopped macadamia nuts
Slice and arrange the fresh papaya over the cream. Sprinkle macadamia nuts on top along with a sprig of mint.
Here are a few of the recent recipes I created for Vivapura.
I shared a new recipe on Youtube for Raw Veggie Nori Rolls with a Dill and Pecan Pate
And my latest recipe video is for these Raw fudgey chocolate coconut pecan butter cups. These are totally to live for!!!