birthday week and a tart

Thursday, April 10, 2014

The best part of a birthday? CAKE! Well in this case, a yummy coconut tart. 



A no-bake, gluten- and dairy-free tart for that matter. And as you can probably tell by the picture above, I am just way too excited to dig in. I call this my 'Hurry up babe and take my picture so I can eat!' smile - it happens a lot :) 


Since I'm on this healthy track, I decided to make a healthier dessert for my birthday. But let's face it, it IS my birthday week (technically my birthday month, but I compromised with the hubs) so you all know I've been indulging when I can. It's the mindset that counts right? ;) Anyway, the result of this tart was AMAZING and even better than I imagined. After taking my first bite, I knew I had to share this recipe because who wouldn't want a delicious dessert without the guilt? Plus this was super easy to whip up. I'm looking out for you, guys!


The Recipe:

For the Crust:

1 1/2 c.   unsalted, unroasted almonds
1/2 c.      oat flour 
1/2 c.      pitted dates
1 tbsp.    honey (or maple syrup/agave nectar to make it vegan)
1 tsp.      vanilla extract
1 tsp.      cinnamon
pinch of salt

For the Filling: 

1 c.         almond meal 
1/2 c.      coconut oil, melted
3/4 c.      unsweetened coconut flakes 
3 tbsp.    honey (or maple syrup/agave nectar to make it vegan) 
1            vanilla bean, seeds scraped out 
dash of vanilla extract
pinch of salt
juice of half a lemon 

Start off by preparing the base. I like to give the unroasted almonds and dates a head start by pulsing them for about 30  seconds in the food processor so they become smaller pieces. After that, go ahead and throw in the rest of the ingredients for the base in the food processor and pulse away until it becomes a crumb or crust-like consistency. 

Spread the crust out into a pan - I used a 9-inch springform pan to get that "perfect" shape, but feel free to use any pan you'd like. Then store it in the refrigerator, while you make the filling. 

For the filling, throw in all the ingredients in the food processor and pulse to combine. This will chop up the coconut flakes into smaller pieces. And since the almond meal is already ground up, everything should mix together pretty easily. 

Take the crust out of the refrigerator and scoop the filling on top. Make sure to spread evenly, but be careful as the crust is a bit crumbly. At this point, I sprinkled extra coconut flakes on top and then stored it in the refrigerator for a few hours to set. 

Once it's set, enjoy! So far I've either had a slice for dessert or as part of my morning breakfast and I swear it gets better everyday. Let me know what you guys think!

I know I've been slacking on the posts this week, but I promise to get back in the swing of things once my birthday week is over. Between celebrations and Matthew being back (after a long month), it has been hard to sit still and get lost in the blog world. Even after writing this post, I'm back in birthday mode, cleaning and cooking for a joint party tonight. I'm so excited, the theme is TAPAS and I can't wait to share pictures of it.

Have a great weekend and happy Friday! 


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3 comments

  1. Yay thanks Chris!! :)

    ReplyDelete
  2. Good on you for sticking with your clean eating even down to your birthday "cake"! You're inspirational! This looked really good, too. I love anything coconut-related! Speaking of, having you ever tried rms beauty's Coconut Cream? OMG, if you love coconut and all things natural, you would LURVE this. It's just coconut oil but it's NOTHING like the coconut oil I've bought at health food / grocery stores. You can use it as a facial cleanser, moisturizer, body moisturizer, etc., and it smells like coconut cake (again, all other coconut oils I've used have smelled like nothing) and it sinks in so easily (also unlike past coconut oil experiences). I thought of you as soon as I used it on my face the first time! XOXO

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