Happy Labor Day!!
It has been a very busy and long week for me. The Green Mountain Stage Race was held in our small town of Waitsfield, Vermont this weekend and hundreds of hungry cyclists descended upon us. I am so happy for the extra business my cafe experienced but, WOW, am I exhausted!! We made so much food!! 12 hour days on my feet 6 days in a row and I am ready to lie down for a little while:).
Tomorrow I going to spend the day with my family. We haven’t seen much of each other with the crazy work hours so it will be nice to just spend some time together catching up and enjoying the last official day of summer, and will definitely be enjoying some delicious healthy food!!
No-Bake Blueberrt Tart!
1 cup of raw walnuts
1/2 cup of raw almonds
3 Tbsp. Maple syrup
In a food processor grind the nuts into a fine crumb. Drizzle in the maple syrup until the dough starts to stick together.
Press this mixture into the bottom of a 9″ tart pan lined with some plastic wrap.
1 1/2 cups of raw cashews
1/2 cup of coconut oil
1/4 cup of maple syrup
1 cup of lemon juice
1/2 cup of coconut milk
1 Tsp. Vanilla
Blend in a high speed blender until completely smooth.
Pour into crust and place in the freezer for at least 4 hours. Once frozen, remove from tart pan so you can take the plastic wrap off and place on a serving dish.
2 cups of frozen blueberries
1/3 cup of maple syrup
1 Tbsp. Lemon juice
3 Tbsp. Agar agar flakes
In a small sauce pan bring all ingredients to a simmering boil. Cook for 10 minutes on low. Remove from heat and let set up in the refrigerator.
The next day is when I like to assemble this, but if the Blueberrt filling is cool and the tart has been frozen for at least 4 hours you can go ahead and pour the filling on the tart and slice it.
Spread the filling out 1/4″ from the edge.
If you are enjoying my healthy plant based, while food recipes please consider purchasing my Real Food Reset Guide to get you back on track to healthy eating:)❤️
Xox, Vegan Yogi Chef