So, this recipe was supposed to make its way on to the blog in December just in time for Christmas but life was pretty relentless and time got away from me. Even though these cute Raw Vegan Peppermint and Moringa Tarts are a tad on the festive side they’re thankfully perfect all year round. Gorgeous salted chocolate peppermint cookie dough crust filled with the smoothest peppermint cream filling ever.
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It has been such a long time since I worked with moringa that I almost forgot how amazing this stuff really is. Thankfully Indigo Herbs sent me out some of their amazing Organic Moringa Powder and I got straight to guzzling it down. If you haven’t tried moringa before it has a very similar taste to barley grass and wheatgrass – as in it’s quite grass-like and earthy. But, don’t let this put you off – a little bit goes a long way and you can combine it with other ingredients so that it goes unnoticed. It pairs super well peppermint which is why I couldn’t resist making me some super dreamy creamy peppermint pies.
Did you know that gram for gram, moringa contains more protein than yoghurt and four times the amount of vitamin A than carrots? Me neither?! How mental. It’s also packed with potassium, calcium, vitamin C, and phytonutrients such as flavonoids, quercetin, and glucosides. It’s essentially a natural multivitamin that is also thought to increase the bioavailability (uptake) of trace minerals and amino acids.
…moringa can actually help to; strengthen the immune system, combat stress by reducing tiredness and fatigue whilst maintaining hormonal health, help boost liver function to increase energy…
All of these amazing compounds means that moringa can actually help to; strengthen the immune system, combat stress by reducing tiredness and fatigue whilst maintaining hormonal health, help boost liver function to increase energy, and it can also be used as a post-workout pick me up. It can also improve your hair, skin, and nails, acting as a natural anti-ageing treatment from within – no wonder why I’m looking like Kate Moss these days (yes that was mild sarcasm).
I don’t know about you but I absolutely hate whipping up baked goods, it’s time-consuming, it can be stressful and it sometimes requires some moderate skill that my brain just doesn’t have the patience for right now. The joy of raw desserts is that you don’t need any culinary skills whatsoever – just a blender and the right ingredients. If marbling seems a little bit too scary don’t worry too much, just divide the filling between the pie crusts however you see fit. After all, it’s the taste that counts. So, on that note – get blending and get scoffing!
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- 170g organic cashews
- 95g desiccated coconut
- 25g dark chocolate (85% cacao solids or above)
- 1 tbsp cacao powder (slightly heaped)
- 3 tbsp plus 2 tsp maple syrup
- ½ tsp peppermint extract
- Pinch sea salt
- 140g organic cashews (soaked in water min. 4 hours)
- 140g organic raw virgin coconut oil (softened/melted)
- 60ml maple syrup
- 60ml cashew milk
- 2 tbsp powdered xylitol
- 2 tsp peppermint extract
- ½-1 tsp vanilla extract
- ⅓ base filling (roughly 160g)
- 1 tsp Indigo Herbs Organic Moringa Powder
- ½ tsp ceremonial grade matcha
- 1 tsp cashew milk
- Combine all of the ingredients for the cookie dough base in the bowl of your food processor and process until it forms a smooth dough. Divide the dough equally between each mini pie tin. Press the dough into the tin using your fingers and trim away any excess. Place the pie bases into the freezer.
- Wash out your food processor bowl then add all of the ingredients for the base filling. Blend until smooth.
- Remove ⅓ of the filling (roughly 160g) and add the moringa powder and matcha. Stir until well combined then mix in the cashew milk.
- Remove the pie tins from the freezer and divide the white base filling between them equally. Next, take a teaspoon of the moringa mixture at a time and drop into each pie in different places. Use 3 to 4 tsp moringa filling for each pie. Next, get a skewer or cocktail stick and swirl around the pies for a marbled effect.
- Place the pies into the freezer and leave until set, roughly 1 hour. Carefully remove from the tins by pressing the base gently upward. Leave for 10 minutes before serving.
Prep time inclusive of 1 hour setting time.
Can be stored in an airtight container within the refrigerator for up to 3 days or stored frozen for 3 months.
If freezing, leave to defrost in the freezer for at least 4 hours before serving.
To serve frozen give a quick blast with a hairdryer around the outer rim and underside of the pie tins in order to release from the tin.
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