Raw vegan blue tarts
Whoa, the weather was a stormy mess today. One moment sunny and light, the next the rain was coming down and the thunder clapped. I think it may have been channeling my PMS.
The good thing about this kind of crazy weather is that I don't feel guilty that me and the little one, aside from a trip to Japan Mart , have pretty much stayed home all day with the heat pump on walking around in singlets, eating treats and making crazy concoctions.
I guess these are the days I will remember, not the days spent sitting in a poky cafe drinking bad coffee while my baby does seventeen dollars worth of jumping with her buddies.
Anyhoo, today while the house shook with thunder and the light turned , I decided to get back to my vegan roots and whip up some raw vegan cashew cream cakes. They are super easy to make, require no cooking and well, they are blue.
You will need
1 cup almonds
1 cup medjool dates
1 cup of cashews soaked overnight - water discarded
1/2 cup of coconut cream
2 tablespoons of maple syrup
1.5 teaspoons misty day cosmic brew
1. 5 teaspoons misty day butterfly pea flower powder
For the base, just chuck the dates and the almonds in your food processor and process until it forms a wet ball. Then press a small amount into a silicon muffin tray.
Put all the cashew cream ingredients except for the misty potions into the food processor and process the bejesus out of it until it is completely smooth and has a consistency like a custard.
Take the cashew cream out of the of the processor and split it into two bowls. Mix the misty day plant potions into the respective bowls.
Pour a layer of butterfly pea cashew cream onto the base and then follow with the cosmic cashew cream.
Chuck into the freezer and wait to set. You could decorate these puppies with forget me nots for the full blue deal.
Instagram that shit.
Then eat them with a blue cuppa.