I made these for my mom's bday. They are like decadent clouds of coffee and chocolate. Mostly made from rich, full fat (yess baby!) coconut cream, they satisfy like nothin else. I don't actually drink coffee but when I make treats like this I have to stop for a minute and reconsider my life choices. I used the leftover coffee from this recipe - basically espresso - in a smoothie with dates, frozen bananas. vanilla, cacao powder and almond milk. It was like a mocha milkshake and it gave me LIFE, I am telling you. That's probably as close to drinking plain coffee as I will get though. I just need things to be sweet and luscious at all times.

Having said that, now I will go ahead and contradict myself. I have been gettin into having a small cup of matcha tea in the morning. I don't add anything to it, so it's a bit bitter, but I love it!? It gives me so much energy and actually makes me feel like I've just eaten some magic mushrooms. That's the power of plants. I am always in awe and gratitude for the things they provide and nurture: medicine, pleasure, nourishment, ceremony and community. THANK YOU, EARTH.

Apologies for not posting in awhile. I have been busy cat-sitting and apartment-sitting for a friend, going back to school after being out for over a year, dealing with mental health stuff, showing around a friend from Scotland, and trying to stay on top of my email inbox and other work-related things. September has been SUPER hectic. I am glad we are finally starting to see this fall weather comin in, and I anticipate the pace of life will slow down a lil in the next month... maybe. But maybe I just jinxed myself. Some fun stuff that's happened: I was named one of Canada's Top Vegan Influencers in IMPACT Magazine, and nominated for Fave Vegan Blog for the VegNews 2017 Veggie Awards. I am very honoured; when these things happen from time to time it gives me a lil boost of confidence and heart-warmingness (shh it's a word). THANK YOU, HUMANS. 

To circle back around to the recipe, I drizzled the tarts in some almond and hazelnut butters from Prana because they are MAGICAL. I could literally talk to you about the almond butter for 20 minutes. It is like spreadable marzipan. You could serve this recipe in a few different forms: pudding cups or parfaits with the crust sprinkled on top or in between layers with berries and banana; as a cheesecake; using the cream as frosting for brownies or cake... it's up to you, babe! Now if you'll excuse me, my family is hosting our annual Oktoberfest party tonight (yes, in conjunction with mum's birthday). Hope you are having a lovely week. Talk soon. 


[ makes 6 tarts; 6-12 servings ]

1/2 cup cashews
1 cup almonds
1 cup pitted Medjool dates
1-2 tablespoons cacao powder, as desired
1 tablespoon coconut oil, if needed

Mocha cream:
1 can full fat coconut milk
3 tablespoons coconut sugar
1/8 teaspoon sea salt
2-3 tablespoons coconut oil, as needed
1/4 cup strong espresso
1/4 cup cashews

1-2 tablespoons almond or hazelnut butter, as desired

To make the crust: grind the almonds and cashews into rough flour in a food processor. Add the rest of the ingredients and keep processing until you have a moist, thick dough. If it's too moist, add some almond flour. If it's too crumbly, add more dates or coconut oil. Press into lined tart tins and leave in the fridge.

To make the mocha cream: scoop out the thick, solid fat in the can of coconut milk: this is what you want to use. Leave the rest (I add it to smoothies). Blend all ingredients together until smooth and DEE-licious. Now you have two options: you can pour the mocha cream into your tart crusts now, and let them set that way. Or you can pour it into another container, let it thicken up in the fridge, then spread it into your crusts. This way it's a bit fluffier so you can spread it with some texture, instead of simply pouring it and letting it set flat. Up to you!

Drizzle your tarts with almond or hazelnut butter and DIG IN! :) These will last for 2-4 days in the fridge stored in airtight glassware.