Heirloom Tomato Tart

Crust:
1 cup ground almonds (not powdered)
1/2 cup rawmesan sprinkles, optional

Mix together in food processor. This mixture will be dry. Sprinkle in the bottom of a pie plate.

Filling:
1 cup macadamia, almond or cashew butter
1 lemon, juiced
2 teaspoons onion (or onion powder)
1 garlic clove, minced (or better yet pressed)
1/4 cup nutritional yeast
1/2 teaspoon sea salt
pinch of chipotle chili powder
1 cup fresh basil, chiffonade (or to taste)
water

Mix all together. This mixture can be tricky. You want is like warm peanut butter, so you can pour it onto the crumbs. Add a little water if it's too stiff. If it's loose, add a bit more nutritional yeast. Apple pectin or pureed raw irish moss/carageenan would thicken as well. Chill in fridge or freezer.

Assembly:
1-2 brandywine tomatoes, sliced
1 sprig fresh basil

Lay tomato slices on top of prepared crust and filling. Garnish with fresh basil. Serve immediately.

Raspberry Chocolate Tartlette

Cookie Crust:
1/4 cup raw cocoa powder
1 cup oats, powdered in high speed blender
1/4 teaspoon sea salt
2 T maple syrup (or agave)
2 T agave
2 T unrefined coconut butter (oil)
1/2 teaspoon vanilla extract (optional)

Stir all in bowl until well combined. If coconut butter is too stiff to stir, let sit in a warm spot until softened. Spread a thin, even layer in bottom of silicon muffin liners or into a pie plate. Chill until firm.

Raspberry Chocolate Tartlette Ganache:
1/2 cup unrefined coconut butter (oil)
1/2 cup agave (or 1/4 cup maple syrup and 1/4 cup agave)
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, mashed
1/4 cup raw cocoa powder

Mix all well. Pour over chilled crust. Chill 1 hour or until firm. Garnish with raspberries. Serve chilled.