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Whole Gourmet Natural Cooking

Raw Orange Tart with Lemon-Agave Syrup
Yield: One 8- or 9-inch tart

Most raw dessert recipes are a piece of cake (no pun intended!) and this one is no exception. Each step whips up quick for a no-stress, healthy dessert to kick start the spring season. Don't bother washing and drying the bowl of the food processor between each step; it's all the same stuff anyways. If you're a chocolate lover, try mixing a couple tablespoons of raw cocoa powder (or carob) in with the nut cream.

NUT CRUST
1 1/4 cups nuts (almonds, hazelnuts, pecans, or a mix)
15-20 pitted dates
1 teaspoon vanilla extract or 1 vanilla bean pod, scraped
1/2 teaspoon sea salt

FILLING
1/2 cup fatty nuts (cashews, walnuts, macadamias, Brazil nuts, pine nuts) soaked in water 30 minutes
8-10 pitted dates, soaked in water 30 minutes (save soaking water)
1 teaspoon vanilla, or 1 vanilla bean pod, scraped
zest (grated peel) of 1 orange (for garnish)
2-3 medium oranges, peeled and segmented (see note)

LEMON-AGAVE SYRUP
1/4 cup fresh lemon juice
2-4 tablespoons raw agave nectar or raw honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon zest

For the crust, oil an 8- or 9-inch tart pan or pie plate. Process the nuts in a food processor until finely ground (you can also leave them a little course for texture, if desired). Add the dates, vanilla and salt; process until incorporated. Press the crust into the bottom and up the sides of the prepared pan.

For the filling, blend all the ingredients (except the oranges) with just enough soaking liquid to make a smooth, thick spreadable frosting. Spread the frosting onto the tart crust. Arrange the orange slices in concentric circles around the crust, "spooning" the segments so that they are cradled against each other in the pan.

For the syrup, blend all of the ingredients in a small bowl. Drizzle the syrup over the oranges and garnish with the orange zest and a sprinkle of nutmeg. Serve chilled or room temperature.

Note: How to 'supreme' an orange for clean segments - Slice the stem and bottom off of each of the oranges. With a cut side down, use a paring knife to cut away the skin in sections from top to bottom, being careful not to cut away too much of the juicy fruit. Slice through each of the segments, leaving behind the thin membranes that separate them.