Sometimes things make sense. A mind-blowing theme as of late. Those moments when it all comes together, though this time around these moments are far from momentary. Far from fleeting. So undeniably spring seasonal yet so innately sustainable. Sound off.
April 8th marks the birth date of both the youngest and eldest living members of my entire family. Now two and eighty-four years of age, respectively. It was my honor and my pleasure to demonstrate my love in one of the ways I know best. A gift of FEELGOOD. ‘Cause why not feel even better after indulging in light of celebration. What a concept. In itself a true cause for celebration!
FYI this is no fail. No spring-fling pansy ish.
LEMON RASPBERRY ‘CREAM CHEESE’ TART
Half-baking optional. Though the crispyness it provides is so key to the entire experience. You could certainly ‘dehydrate’ if you have the time and the means, or set the oven temp super low (about 115 F) and let it take its texture over several hours.
¾ c GF rolled oats
½ c almond meal
¼ c coconut flour
¼ c shredded coconut
¼ c lemon zest
juice from 1 lemon
1 t vanilla
1/3 c raisins
2 T+ coconut oil
2 T+ unsweetened almond milk
/ PREHEAT oven to 375 F
/ PROCESS oats, almond meal, coconut flour, and shredded coconut
/ ADD lemon juice and zest, vanilla, raisins, and salt
/ ADD coconut oil and almond milk while processing, 1 T at a time, until desired texture is achieved (not too wet, but you should be able to roll it into a sticky ball without it crumbling)
/ TAKE a taste, and a deep breath
/ PRESS into a pretty round metal tart pan with a removable bottom, going up the sides about half way (you should have spare enough to make some minis, in a small baking dish or whatever you please, or just stop kidding yourself and eat it straight up, or remember it’s even better two days later on your solo road trip)
/ BAKE for 15-17 minutes, depending on how thick you make it
/ LET cool completely
‘CREAM CHEESE’ no cream no cheese
shout out to friends for providing base ingredients and Vitamix vibes
SO, we’re going to use essentially the same base for the cheesecakes but WHIP THAT SHIT GOOD. And then whip it again. Super soft and creamy. Whoops.
In case you forgot –
1 c soaked raw cashews
¼ c maple or agave syrup
¼ c melted coconut oil
splash vanilla extract
juice from 2+ meyer lemons (DOUBLE this for this – thins it out nicely too which works better for a tart)
/ SPREAD whipped-ness onto cooled crust, about half an inch thick
/ lightly PRESS fresh organic raspberries into the sweet ‘cream’
/ ZEST an entire lemon over the top (it’s pretty okay)
/ CHILL until ready to serve
Pretty much a pepperoni pizza, in the eyes of a most insightful party guest. same thing, sort of.
CELEBRATE YOURSELF. you’ve been so good.