Healthy Mama Magazine Issue 1 - July 2014

TEN GLU goodness VEG AN treats E FRE RAW Y DAIR FREE E N LI GY KA ER AL EN SUPER FO OD FRUIT TARTS WITH CHAI CREAM FILLING By Emily from This Rawsome Vegan Life | Makes around 4 FILLING: ¼ cup strong brewed chai tea, plus the chai filling in the tea bag ³/ cup cashews ⁴ ½ teaspoon vanilla CRUST: 1 cup raw oats (or gluten-free buckwheat groats) 1 cup dates 1 tablespoon melted coconut oil ¼ cup agave/maple syrup 1 banana 1 To make the crust: pulse the oats and dates together in your food processor until it starts to stick together. Press into the bottom of tart molds. Set in the fridge. 2 To make the filling: blend all ingredients together in your food processor until smooth. It should be pretty thick but keep in mind it will thicken more. If it’s very thin, add another banana or more cashews. Put the filling in each tart mold and set in the fridge or freezer overnight (or for a few hours if you simply can't wait). 3 Decorate with fresh and dried fruit and enjoy! MAG 41

Healthy Mama Magazine Issue 1 - July 2014 | Page 41