Chocolate, Strawberry & cardamom tart 💕🍓
I found the first strawberries, yay! 🙌🏻 Ok. They weren’t that sweet, but this tart came out so delicious, with a big strawberry flavor!✌🏻
This recipe is vegan, refined sugar free, soy free and so easy to make.
Ingredients for a 20 cm tart
For the chocolate base:
175g almond flour
50g oat flour
4 pitted dates
2 Tbsp coconut oil, melted
1 tbsp cacao powder
1/4 tsp salt
1/2 tsp cardamom
For the strawberry filling:
200g fresh ripe strawberries (You can use frozen strawberries if they’re not in season)
120g agave (depending on how sweet your strawberries are)
1 tbsp coconut oil
2 tbsp lemon juice
250g full fat coconut milk
2 tsp cardamom powder
1 tbsp corn starch
1 tsp agar agar powder
Toppings: fresh strawberries, meringues, chocolate chunks, rose petals, quinoa flakes and cacao nibs @suncorefoods
Make the crust
Preheat oven to 170 Celsius degrees.
Place the almond flour, oat flour, dates, coconut oil, cardamom and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky. Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely.
Make the filling
In a food processor, blend the strawberries together with the agave, coconut oil, lemon juice and coconut milk.
Pour the mixture into a small saucepan and add the cardamom, agar agar and corn starch. Bring the mixture to a brief boil and keep simmering until it starts to thicken.
Let the mixture cool down a little before pouring it over the cake base.
Let it cool down completely, then put it in the refrigerator to set for at least 2 hours. .
I’ll have a big slice of life, please. 🍰✌🏻
Happy Friday my friends!
Since you really liked this vegan lemon custard tart, here’s the recipe again for those of you who missed it.
Love y’all. 💕
This recipe is vegan, gluten free, soy free and so delicious!
For the Crust:
* 175g almond flour
* 3 pitted Medjool dates
* 3 Tbsp coconut oil
* 1 Tbsp lemon juice
* 1/2 tsp salt
Preheat oven to 170 Celsius degrees.
Place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky. Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely.
For the Lemon custard:
350g full fat coconut cream
150g maple syrup or agave
35g coconut oil, liquefied
Zest of 2 large lemons
1 tsp vanilla bean paste
Juice of 2 large lemons
1 tsp agar agar powder
1/2 tsp turmeric powder
1. Place all the ingredients in a small saucepan, then add agar agar. Heat on medium heat and bring to a brief boil. Reduce heat and simmer for a couple of minutes or until it starts to thicken.
2. Remove from heat and pour into the prepared crust. Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours.
10,4523548 February, 2019
Made these berries tarts today! What do you think? YES or NO? Are you a fan of tarts? ❤️❤️❤️❤️
Buttery, crispy, crumbly lemon tart crust that goes well with any filling! I filled these tarts with my own strawberry jam, fluffy vanilla custard and topped with all kinds of berries! ✨
1,1522619 February, 2019
Chocolate & spiced pear pie
Because I believe in chocolate🍫♥️
This recipe is vegan, dairy free, refined sugar free and nut free. Use gluten free oat flour for GF version. 💕
I wish you all a fabulous day!
The ingredients are for a 18x4 cm tin.
For the crust
200g oat flour (gluten-free if needed)
1 tbsp (20g) cocoa powder
1 1/2 tbsp (30g) coconut sugar/ brown sugar
2 tbsp (50g) coconut oil, melted
Combine oat flour with cocoa powder, sugar and salt. Add the coconut oil and stir until well combined.
Press the dough firmly into the tart tin and place the base into the refrigerator to set.
For the spiced pears
6 medium size pears (I used gute Luise variety)
1 tsp ground cinnamon
1 tsp turmeric powder
1/2 tsp ground cloves
1 tbsp honey / maple syrup /agave
2 tbsp brown sugar
Peel the pears, keeping the petiole.
Place water, sugar, honey, spices in a high edge pot and heat on medium heat until well combined.
Place the pears in the water, cover with a lid and simmer for 30 minutes. (Add more water if the pears are not completely covered with water).
Remove the pears from the saucepan and let dry over a rack.
Cut 3 of them in halves and place them on the bottom of the tart.
You can use the remaining pears as a decoration.
For the filling
1 can full fat coconut cream (the thick part only)
100g dark chocolate, chopped
2 Tbsp coconut oil
1 Tbsp maple syrup
tsp vanilla bean paste
In a saucepan, combine coconut cream, coconut oil, and chocolate and cook on a low heat until well combined. Add maple syrup, vanilla and salt. Pour the misture over the tart base.
Place the tart in the fridge to set for at least 4 hours. .
. #vegan#veganfood#healthyfood#veganfoodshare#veganrecipes#letscookvegan#cleaneating#veganinspo#healthydessert#plantbased#vegetarian#healthyfoodshare#foodstyling#dairyfree#foodphotography#beautifulcuisines#tarts#cake#dessert#fruit#feedfeed#chocolate #f52grams
6,10640922 February, 2019
VEGAN KEY LIME PIE for breakfast anyone? I would totally be game.
Photo & recipe credit: @bos.kitchen 📍Blackberry cacao tarts 💜 No bake, gluten free and vegan 📍Blackberry cacao tarts (makes 6 small tarts or 1 9” tart)
1 cup buckwheat
1.5 cups pecans
2 tbsp cacao
1.5 cups raisins
1 tbsp coconut oil
4 tbsp water
1/2 lemon, juiced
3 tbsp cornflour
2 tsp vanilla
1 can coconut milk
3 tbsp maple syrup
1/4 cup cacao butter
1/4 cup blackberry juice
3 tbsp agar agar
Prepare crust by blending buckwheat, pecans and cacao until finely ground. Add in raisins, coconut oil and water and pulse until a dough is formed. Press into greased tart tins. Prepare filling by mixing lemon juice, cornflour and vanilla into a smooth paste in a small bowl. Add remaining filling ingredients to a small pan and simmer until thickened. Turn up the heat and add cornflour mix once bubbling. Stir continuously, until thick and glossy. Remove from the heat and pour into tart shells.
1,3331417 February, 2019
engagement party spread for a happy couple 💕 (can’t relate 😂)
Thank GOD for @salcooks, who came to Muffdining last night and incredibly generously brought me a box of her homemade pastel de nata which I heated up this morning until they were crispy and flaky and buttery in the outside and warm and gooey and creamy in the middle. Kids had a bite, I had three whole ones. Up there with @manteigaria.oficial, no exaggeration 👌
😱😱😱😱😱😱😱😱😱😱😱😱😱 ATTENTION ALL SCENT LOVERS!
❣️ February is transition month for Scentsy, and that means some of our favorites will be retiring for the time being! 😭 ❣️Included in this post is a list of current SCENTSY BARS, SCENT CIRCLES, and ROOM SPRAYS, that will no longer be available as of MARCH 1, 2019! • Apple & Cinnamon Sticks 🍎 •Autumn Hearth 🍁 •Autumn Sunset 🌅 •Bubblegum Blast 🧚🏻♀️
•Caramel Vanilla Delight 🤤
•Cedar Cider 🌳 •Christmas Cactus 🌵 •Christmas Cottage 🎄 •Cider Mill 😱
•Cinnamon Bear 🐻 •Clove & Cinnamon 🍀 •Cozy Cardigan 🧥
•Cozy Chai 😭
•Cozy Fireside 🔥 •Cranberry Garland 🎄 •Dazzling Pomegranate 🤤
•Eskimo Kiss 💋 •Farmhouse Fir 🌲 •Farmstand Pumpkin 🎃
•Gingerbread Donut 🍩 •Grandma’s Orchard 🍎 •Holly Berry Cinnamon 🤤
•Homestead Holiday 🎄
•Honey Pear Cider 🍐 •Hug In A Mug 🍫 •Iced Pine 🌲 •Love & Happiness 🥰
•Mandarin Grapefruit Amber 🤤
•Painted Leaves 🍁 •Palo Santo 🏖 •Perfect Peppermint 🤤
•Pink Haze 🤪 ⚠️ ALMOST EVERYTHING IS 10% OFF RIGHT NOW, SO IT IS THE BEST TIME TO STOCK UP ON THESE! ⚠️ Get Scentsy Bars for $5.40
Scent Circles for $2.70
Room Sprays for $7.20 ❣️ SALE ENDS FEBRUARY 28th @ 11:59 pm EST! The link to order is in my bio! #tarts#waxbars#sitewidesale#scentsy#scentsysnapshot#cinnamon#cinnamonbear#cloveandcinnamon#appleandcinnamonsticks#cinnamonvanilla#winter#winterscents#fallscents#retiring#retiringsoon
Repost from @foodie.yuki here's 👇🏻 the recipe for this cake!😉
Vegan no bake Berry Tart ⚘Crust
1/2 cup oats
1/2 cup coconut flour
1 cup hazelnuts (120g), chopped
1tbsp sugar free hazelnut cream
8 dates, pitted and chopped
Place the oats and the hazelnuts in a food processor and blend until finely ground. Add the rest of the ingredients and blend until a sticky dough forms.
Press the dough into the tart tin and place in the refrigerator whilst making the filling.
~ ⚘ filling
1 cup raspberries
1 cup blueberries
1 cup blackberries
1 1/2 cup coconut milk
3 Tbsp agave
1 Tbsp starch
1 tsp agar agar
Blend the berries and pour the mixture into a saucepan through a sieve.
Add the coconut milk and agave and mix until well combined.
Add the corn starch and agar agar and whisk until well combined.
Bring the mixture to a brief boil and when it starts to thicken, pour it in a bowl and let it cool down until lukewarm, stirring from time to time.
Pour the filling over the base. Let the tart cool down completely before placing it in the fridge for at least 4 hours to set. .
One of my favorite bakeries @apostrophecafe is back to the game! Moved from Thalang to Town, still as excellent as it was! ในที่สุดหนึ่งในร้านขนมโปรดก็กลับมาขายอีกครั้ง เดิมอยู่ทางไปเชิงทะเลตอนนี้ย้ายมาอยู่ในเมืองแล้วนะคะ ใครต้องการเค้กที่ทั้งสวยทั้งอร่อย แวะไปดูได้ที่ limelight avenue ชั้น 2 เลยค่าา
4334 hours ago
Setting the vibe for the weekend with our beautiful and delicious carrot cake 🍰 Creme cheese frosting and hand made fondant mini carrots... Think of any special occasion and do not hesitate to contact @monaspantrygoa to create a memorable experience for you and your loved ones.
Also available in mini portions at our cafe @onthegoindia in Porvorim