Welcoming Summer time and Summer fruits and vegetables today on Canned Time.
In June, I’ll be taking part in a Raw foods challenge to get my system back on track after those heavier comfort foods of a long Winter. For details on participating or just getting some well-informed nutritional motivation, be sure and check out the event for yourself.
This simple fruit tart dish evolved from an abundance of fresh, ripe fruits on the table and my attempt to ease into my RAW challenge coming up. The ingredients are almost all raw. The exception being the Maple Syrup which doesn’t bother me in the least when it comes to limiting food groups or processing. Maple Syrup is a delicious addition to desserts and can even add nutrition when used in moderation. The variety of fruits here are obviously exchangeable . Use which ever you like. The creamy Hibiscus base for the tart is optional of course. But this is the way I made it up so do what you’d like with it to make it your own folks.
It’s all good with this one. Fresh fruit, a touch of coconut in the base and the tiniest touch of chocolate sprinkled on top of each tart.
Pears, Strawberries and my favorite Plums are so abundant right now. You’ve got to take advantage of all that taste and nutrition packed into fresh sweet fruits in summer.
Use your local farmer’s markets whenever possible please!
Hibiscus petals takes these little tarts up a notch and adds a beautiful red tint to the cream base. If you’re not familiar with the pros and a few cons of the Hibiscus plant. Check here to make sure you’re up to date on the effects this ruby gem has on your body. Particularly, pregnant or nursing women should avoid Hibiscus. In this recipe, its effects are mostly aesthetic so take it or leave it in your own versions please.
Hibiscus flowers have been found to stimulate intestinal peristalsis, helping to relieve constipation in a mild way. The antioxidant compounds like flavonoids, polyphenolics and anthocyanins, contained in the flower contribute to health and anti-aging in general.
- 1 Tbs. Maple Syrup
- 1/2 tsp Cinnamon
- 8 oz. Raw Coconut Butter
- pinch of Sea Salt
- fresh fruits like Strawberry, Pear, Plum
- 1 oz. dried Hibiscus petals
- 2 oz. water
- 1 cup fresh Pecan pieces
- Cacoa Nibs *optional
- Heat the water and add in the Hibiscus petals to soften. Let stand about 15 minutes or overnight reserving the soak water for the recipe.
- Add in Maple Syrup, cinnamon and salt with the softened petals. When you're ready to assemble your tarts, slice fresh fruit pieces and set aside.
- Heat the coconut butter to melt.
- Line small tart tins with pecan pieces to cover the bottom.
- Quickly stir together melted coconut butter with the Hibiscus mixture. You'll need to stir a bit to combine the two textures (the water with the butter)
- When combined, spoon equal parts of the coconut cream mix on top of each tart / pecan base. Smooth the top of the mix out to a flat surface. You may need to use your fingers to keep the pecans from sticking to your spoon here.
- Arrange fresh fruit pieces on top of tarts. Sprinkle with Cacao nibs. Cover with plastic wrap and keep chilled until serving.
- Makes 4 small tart dishes. Serve at room temperature or slightly warmed.
You can find organic Hibiscus petals on Amazon.
Other Hibiscus ideas around the web:
Hibiscus Cherry Cooler – An Unrefined Vegan
Hibiscus Loaf Cake – Serious Eats (needs several substitutions for a Vegan version)
Hibiscus Ancho Pepper Sorbet – McCormick Gourmet
More from my site
- Spicy Grilled Pineapple Tahini Slaw, Smoothies, Toast, Tacos & More – Oriya Organics Raw Green Protein Powders Giveaway & Review
- Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!