17 Sep 2018

LEMON COCONUT TARTS with BLOOD ORANGE


I turned "25" this month (what is time, anyway?) and accidentally celebrated the day with a lil party in my family's yard. I was surrounded by all my favourite people and a ton of vegan food (it was potluck style). I made tarts for the occasion, and it is that recipe I share with you now. They're a simple, elegant treat to share with friends. I am always proud of myself when I manage to create a dessert that doesn't include chocolate. This recipe is raw, vegan, and gluten-free if you use gluten-free oats. 

In place of my regular prose, I would prefer to share a short list of my current fave things. Maybe we have similar taste? Let me know what you're loving right now! :)

- The Mother of All Questions by Rebecca Solnit
- Do Not Say We Have Nothing by Madeleine Thien (so many tears shed in public with this book)
- The Office (excellent show to calm my nerves) 
- The Passion of Joan of Arc (beautiful silent film that inadvertently depicts what I feel is a queer trans experience)
- Hash browns (specifically Cavendish hash brown patties... they've changed my life) 
- Smart Sweets low-sugar, gluten-free vegan candies!! :0
- EVERY POST from @decolonizing_fitness' Instagram page
- My dry brush! Skin is softer than EVER and it feels so goooood to scrub it and stimulate blood flow.

XO,
em

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LEMON COCONUT TARTS with BLOOD ORANGE
Makes 6 large tarts; 6-12 servings

Crust:
1 cup almonds
1/2 cup rolled oats
1 cup pitted dates
1 teaspoon coconut oil
1 teaspoon lemon juice, if needed
Pinch sea salt

Cream filling:
1 cup coconut cream (the thick, smooth fat in canned coconut milk)
2 tablespoons coconut oil
1/4 cup coconut sugar
1/4 cup lemon juice
3/4 cup cashews
1 teaspoon vanilla extract
Pinch sea salt

Garnish:
Sliced blood orange
Black sesame seeds

To make the crust: grind the dry ingredients into flour in a food processor, then add the remaining ingredients and process into a thick dough; it's fine if it's crumbly, but the mixture should hold its shape when press between fingers. If it's too dry, add lemon juice. If it's too wet, add extra oats. Press into lined tart tins and leave in the fridge.

To make the filling: blend all ingredients until smooth. Adjust according to taste preferences; adding more sweetener if desired. It should be the consistency of thick yogurt. If it's too thick for your blender to handle, add non-dairy milk as needed. Pour evenly into your tarts crusts and leave in the fridge to set; ideally overnight, but a few hours might do.

Garnish with orange slices and a sprinkle of sesame seeds. Enjoy!


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