25 Oct 2014


An ode to tarts:

Precious tart,
so elegant and sweet,
you tempt me with your textures... 
a slice I cannot help but eat.
Who was your inventor?
They were indeed a genius.
Your taste and colour are sublime,
nothing is more luscious.
From your crust to your cream
and the fruitiness in between,
I love you for your simplicity, 
I'll see you in my dreams.

So that was really tacky and incredibly lame of me but sometimes ya just gotta write love prose to your fave dessert. Right, guys? ... GUYS? In all seriousness though I do adore raw vegan tarts. They're easier and quicker to make than cakes, and most of the time they come out looking like super stars. You make the crust which is usually just a mix of dates and nuts, press that into a tart pan, and then you make your filling which is normally a simple blending up of bananas, coconut or nuts with  a healthy sweetener, and finally you decorate it with something pretty like fruit. Done. You now have a gorgeous, delicious, uber-good-for-you treat to impress everyone with. This is why I love raw vegan desserts.

I made this recipe a few months ago and am posting it now to remind me of the wonderful berry harvests of the summer. I will miss the sun dearly for the next couple seasons. We basically get straight rain for the next five months here in British Columbia. The only way I survive is by daydreaming about the vibrant berries we had the pleasure of eating in the previous warmer months. Until the next fertile epoch I will be consuming a lot of frozen fruit, apples, greens, carrots and potatoes. I am trying to eat more food that is grown locally, and as I have said before: it's easy to do that when you have TWO winter farmers markets in your city. Yep, we locavore Vancouverites are spoiled.

Another bonus to buying local - in addition to being more connected to your food system, minimizing your carbon foot print, and supporting ethical, environmentally-concious farmers in your area - is the quality of the produce you are getting. Yes, it can be more expensive and usually is (though sometimes you can actually SAVE money at farmers markets) the flavour, colour and texture of locally grown organic food versus internationally shipped stuff from the grocery store is incomparable. What I do now is buy "the dirty dozen"(i.e. the ones most contaminated by pesticides, etc.) if they are available at the farmers market, or at least organically-grown kinds from the grocery store. That way I find a happy balance for my wallet AND still support the local farmers and enjoy amazing produce. Is buying organic important to you? Is buying local important to you? Why or why not? Let me know in the comment section! Have a great day, beautiful people, and try making the tart! x


1 cup pecans
1/3 cup hemp seeds
1 1/2 cups dates
Pinch Himalayan salt
1/2 teaspoon vanilla extract

Coconut cream:
Follow this recipe.

3 cups fresh berries
2 bananas
1 tablespoon coconut nectar (optional)
1 teaspoon vanilla extract

To make the crust: pulse the pecans and hemp seeds into powder in a food processor, then add the rest of the ingredients and process until it all begins to stick together. Press into a lined tart tin and put in the fridge for a couple hours.

To prepare the fruit: wash and slice the berries and bananas then coat with the coconut nectar (if using) and vanilla and put in the dehydrator for 30-60 minutes, this softens and sweetens them.

Assembly: spread your coconut cream into the crust and top off with your berries. MMM.