(Almost) Raw Chocolate Tartlet

I've been been fascinated with the different types of diets people adopt. There's the vegetarian diet, vegan diet and now, the raw diet. It's not something new and it basically revolves around the idea that food heated above 116 degrees Fahrenheit destroys the beneficial enzymes present in our food. The diet is vegan but brought to the next level. I know I'd probably never be able to live on raw food (despite it's yumminess) because I really do love my grandma's cooking, none of which, are raw. But nonetheless, it doesn't stop me from trying recipes from the wondrous pool of raw recipes out there. I was rummaging through Heidi's 101cookbooks and decided to use her raw peaches and cream pie recipe, with a slight change.

I followed the pie crust recipe but had trouble with it turning as wet as I would've liked it to so I added 1.5 tbsp of water just to help reach the desired consistency. I left half of the nuts out of the food processor, while processing the rest with the water, then I added the rest in and just mixed it with a spoon so it wouldn't be too wet and still remain chunky.

For the filling, I decided I really needed a chocolate hit and my peaches weren't in the best condition so I did this:

In a food processor, place 1 cup cashews (soaked in water for 30 mins and drained), 1.5 tbsp honey, pinch of cinnamon, pinch of salt, 2.5 tbsp cocoa powder, juice of 1/4 lemon. Process for 2-3 mins. Add 1 teaspoonful of water and process again, continuing the adding of water until you get a paste like, spreadable consistency. My tartlet is ALMOST raw because I added choc soy milk instead. Use chocolate spread to fill tartlet shell/s.

And because I'm a greedy giant, I placed my tartlet in the freezer for 10 minutes before transferring it to the fridge. It held VERY well, much better than some of my gluten free tarts and was incredibly yummy although I would use a milder tasting honey or maybe maple syrup instead. I halved the recipe and got 2 bountiful tartlets. It serves about 4. =)