Fireworks!

Oh, those sky fountains,

bursting...

A million fireflies frolicking in the air,

giant dancing dandelions

swell, erupt, then explode,

sprinkling glitter dust everywhere...

Ever notice how all my favorite activities have a similar pattern?

Ever notice how all my favorite activities have a similar pattern?

Fireworks are sexy.

They're exciting.

And romantic.

Fireworks beneath the sky,

and between the sheets...

Mmmmmm...

Puts me in the mood for something

very special.

something festive and exciting, just like fireworks.

What will it be?

For you, my Sparkly Ones, only the best.

As we declare our Independence from dairy, sugar, wheat, and that guilt nonsense that seems to hover around sexy things,

feast your eyes on these babies...

That's right.

The Queen of Hearts has indeed been making tarts.

I've conjured up the impossible for you: Creamy, sinfully rich little pastries, layered with succulent flavors, and overflowing with juicy ripe berries...vegan, sugar, and gluten free, of course. And full of raw power!

Makes 6 tarts

Bursting Berry Tarts

For The Crust

  • 2.5 C ground organic flax meal
  • 2 Tbsp molasses
  • 1 Tbsp virgin coconut oil, melted

For The Cream

  • 2 C. raw unsalted cashews, soaked overnight
  • 1  13.5oz can unsweetened, full fat (YES!) coconut milk, chilled
  • 3 Tbsp raw coconut nectar
  • 2 Tbsp powdered Madagascar or Bourbon vanilla, or 1 vanilla bean, pods scraped
  • 1/2 tsp Celtic salt
  • 8-10 drops pure lemon essential oil

For The Crowning Glory

  • 2 pints fresh organic raspberries
  • 1 pint fresh organic blueberries
  • 4-6 organic dates, finely chopped
  • 1/4 C raw coconut syrup

First, mix the crust ingredients in a large bowl until it's all smooth. Press spoonfuls into tart pans with your fingers. Set them aside in the fridge.

Now rinse and drain the cashews, and blast them in your high-powered blender until they're very smooth. Open the can of chilled coconut milk and spoon only the top cream layer into the cashews. Add the remaining filling ingredients, and blast again. if you find it's too thick, add a little of the coconut water that separated from the cream to the mixture, until the blend is creamy. 

Take your tart shells from the fridge, and fill each with the cream. Pop them back in the fridge.

While they're chilling (about one hour), place ONE pint of raspberries into your blender, with the dates and coconut syrup. Give it a good pulse until everything is glistening and syrupy. If you need, add a little more coconut nectar to get a great consistency. Dip your finger in and taste...it's sooo good...

Now take a catnap. 

When you awake, refreshed, go get the tarts. Release them from their shells by pushing the bottoms up - carefully - and then, with a spatula,  move them to a serving plate. Spoon the raspberry syrup onto each one, and let it spill down the sides, in a slow sensual flow. Isn't it gorgeous? 

Take the remaining two pints of berries, and decorate the tops, pressing each down into the raspberry sauce. 

Confession: the first time I made these, I ate the berries as I went along, and...didn't have enough for the tarts. Oops! But it was divine.

Now, I don't want to hear anything about diets.

Save those lips for kissing. And eating these.

Preferably in bed, naked.

Bring two forks,

in case someone drops by...

xxx Alise

 

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