Today is my birthday! I turn 26.
The day brought much reprieve and rest, along with ample sunshine. My fiancé and I packed a picnic lunch and spent the afternoon enjoying some lovely eats and the warm weather along the harbor. We even have some new freckles to prove it.
I don’t usually aim for anything too fancy on the big day. I like keeping things simple. I’m totally content with enjoying a nice meal with friends and sharing some dessert. There’s always some dancing involved too. Over the weekend I did just that. I set off gallivanting the streets of Cork with my dear friend Emma. You can be sure there was plenty of banter and laughter shared, the best kind of celebrating.
Upon arriving at Emma’s house on Saturday, she remarked, “You look like a tart.” This was funny for multiple reasons. First off, Irish insults are interesting terms of endearment which are abundant in the friendship between Emma and me. Secondly, as coincidence would have it, I just so happened to be experimenting with these raw tarts for my birthday. I went on to explain the intricacies of making raw tarts with nothing but nuts and dates. It turns out we both have bold minds. We collapsed in a huge fit of giggles. Who knew Veganism could be so risqué?
These tarts are pretty amazing. Let’s forget for a moment that they are vegan, gluten-free and raw, and just focus on the delectable elements that combine to create perfection. Raw desserts really are my fave (especially during the summer months.) I can enjoy an incredibly delicious, nutrient-dense dessert without post-dessert remorse. I can feel really good about what I am putting into my body, and what I am feeding the people I love. That is truly something to celebrate.
Raw Berry Tarts
- 1 cup of almonds
- 1/4 teaspoon allspice
- 1 cup of medjool dates
- 1/4 cup raw cashews (soaked for 3 hours)
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- 3 Tbsp filtered water
- 1 Tbsp maple syrup
- fresh blackberries, strawberries, raspberries or blueberries
- mint leaves for garnish (optional)
- In a high powered blender or food processor, blend the almonds and allspice until it becomes a fine consistency. Then add in the dates one by one until they have all been added and you have a sticky dough.
- Divide the mixture into 6 muffin or tart tins. Then press the mixture into the tin forming the crust.
- Place them in the fridge until you are ready to fill them.
- Drain the cashews after they have been soaking for at least three hours and place them in a blender or food processor along with the lemon juice, zest, water and maple syrup. Blend until smooth and creamy, adding additional water as needed.
- Place the filling in each tart, heaping it up in the center, using up all the filling. Top each tart with berries and a garnish of mint leaves. Enjoy!
Tarts are best eaten same day but will keep in the fridge for up to two days.
Now it’s time to pop some bubbly and toast to another amazing year.