#rawcology

Review: Rawcology’s Intro to Raw Food Class

As a diet, raw food makes a pretty solid case for itself. With health benefits said to span physical and mental (think: glowing skin, heightened energy, tough immune system), and with advocates like Demi Moore, Natalie Portman and Woody Harrelson, many will likely be breaking out their Vitamix’s this month with the best of intentions. But with the […]

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Raw, Vegan Key Lime Tarts

A few Saturdays ago we attended a class at Rawcology, a raw, vegan kitchen in Toronto specializing in empowering all kinds of eaters to make simple dishes from unprocessed, plant-based food. We learned and tasted ten recipes throughout the hands-on “Intro to Raw” class with Rawcology Founder Tara Tomulka, including crisp, cooling cucumber basil soup and spiralized zucchini noodles with raw pesto. They were all delicious, but we’re pretty sure our favourite was this easy and absurdly good recipe for raw, vegan key lime tarts. As Tara puts it, “if you need a taste of Key West but can’t head south, these tarts are the answer!”

Crust:

1 cup almonds, not soaked

1 cup unsweetened shredded coconut

1/3 cup coconut oil

8 dates

Pinch of sea salt

Filling:

2 avocados

3/4 cup fresh key lime juice, 6 medium limes

1/2 cup agave or sweetener of your choice

1/2 tsp pure vanilla extract

1/8 tsp sea salt

1/2 cup coconut oil

Unsweetened shredded coconut or lime zest to garnish

Equipment:

High-speed blender

Food processor

Muffin or mini muffin tin

Steps:

To make the crust, place the almonds in a food processor and process until ground.

Add additional crust ingredients and combine.

Divide crust mixture to fit 8 tarts or 12 mini-tarts.

To make the filling, blend all filling ingredients except the shredded coconut until smooth.

Pour filling over crust.

Chill in the fridge or freezer for at least 1 hour.

Garnish with shredded coconut and lime.

Makes 8 tarts or 12 mini tarts that stay great in the fridge for 2-3 days.

- Tara Tomulka, Founder of Rawcology