Made a batch of Zuppa Toscana! By far on of my favorite soups.
This Raspberry red velvet tart 🍰 (recipe 👇🏾) is the perfect thing to make over the weekend, although I’m trying to decide if I’ll make a raw Persian love cake, or raw raspberry rose cheesecake 🤔: which would you choose?
Deep-dish red velvet tart 🦄
Ingredients for crust.
1.5 cups desiccated coconut
1/3 cup buckwheat (I prefer activated)
1/3 cup salted cacao protein powder
1/3 cup rice malt syrup
60g cacao butter, melted
1/4 cup coconut sugar
1. Grease a large cake flan with coconut oil (mine was a 20cm deep dish). Add all ingredients to a mixing bowl and combine well. Press mixture into flan tin, taking time to spread it evenly. Set in freezer while preparing the filling.
Filling ingredients .
1 3/4 cup raw cashews, soaked 2-4 hours then drained
1/2 cup rice malt syrup
25g cacao butter, melted
1/2 cup coconut yoghurt
3/4 cup raspberries
1/2 c nut milk
1 Tbsp lemon juice
2 tsp velvet latte powder (I used nutra organic)
1. Add all ingredients to a high speed blender and blend on high until smooth. Pour into base and set in freezer for 4+ hours.
2. Remove from freezer and decorate as desired (I used strawberries dipped in vegan white choc). Allow to defrost for 15-30 mins before serving.
Not your average pasta:
VESUVIO con Agnello |
Vesuvio, lamb ragÙ, peas, lemon, Pecorino Romano dop, chili.