Dessert

LEMON TART

Happy Tuesday folks! Half way through April, holy smokes!

I am ecstatic because that means LESS THAN A MONTH until I officially have my Master’s in Anthropology!! Which is so so exciting. Boy, I am ready to join the work force! Everyone says “the grass is greener”, but let me tell you, same to you guys wanting to go back to school!! (Which I fully support, but it is not a walk in the park).

This week is also exciting becauseeee I am going to Coachella this weekend. With my boyfriend…. who I haven’t seen in a month! Man, I miss him. This long distance thing is a BUMMER, man. But that should be ending shortly 🙂

To prepare for the weekend I have taken a 10 day strict hiatus from drinking alcohol and have done a week of having bone broth in the mornings. This weekend was pretty low key, meeting up with friends, catching up on work… and sleep. I slept for over 10 hours Saturday night. Have I done that before? I doubt it… maybe once or twice in my life. I think I’m finally ‘coming down’ from peak stress (and cortisol) levels, so I’m feeling pretty fatigued. So I’m resting up! I fly home tomorrow which is very exciting, I get a quick catchup with the fam before driving off into the dessert.

Some dining out this week with friends:

As part of my trying to eat a little more ‘clean’, I ate the tacos with a fork!

Also I’d like to highlight that my boyfriend bought bone broth and kombucha this week, meaning my trickery is working… ha!

I also made myself a delish mocktail (1/2 Peach La Croix, 1/2 Original kombucha, and some berries) Monday night while I knocked back some more work!

MOVING ON TO THIS DESSERRTTTTT! What what! It is packed with protein & good fats (hello cashews, egg yolks, gelatin, & coconut milk)!  The only sugar is from dates, which means it comes with a lot of fiber, making for a better ‘entrance’, if you will, into the body.

Confession: I made it, and froze it after a few slices so I wouldn’t eat the whole thing. BUT THAT COULDN’T STOP ME. I couldn’t resistttt. I cut out two pieces from the freezer. It’s still good frozen… or defrosts in about 15 minutes! Just… FYI. I totally did this so you would know.


LEMON TART (gluten free, added sugars free, dairy free, grain free) 

Need: food processor, cake tin, parchment paper

CRUST:

1 cup water (for soaking)

1 cup cashews

1 cup dates

1/2 cup shredded coconut

FILLING:

1 tbsp gelatin

3 egg yolks

4 tbsp lemon juice

1/2 cup coconut milk

1 tbsp vanilla

1/4 cup water

2 tbsp coconut butter

Pinch of sea salt


Soak the cashews and dates (or heat in water on low), until dates are soft and cashews are softer. Remove water.

Add dates, cashews, and coconut into the food processor. Process until it becomes almost like a dough.

In a cake pan (I added parchment paper first), press the mixture flat. Place pan & crust in the freezer.

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Next, measure out 1 tbsp of gelatin, place it in a bowl BY ITSELF. Set aside.

In another bowl, add egg yolks, lemon juice, coconut milk, vanilla, & water. Mix/whisk/beat well. Add pinch of salt. Put the mixture on the stove in a pan on medium. Add the coconut butter. Whisk the coconut butter into the mixture as it melts into the warming mixture. Once the coconut butter is dissolved, and the mixture is almost to a simmer (think one or two small bubbles, warm), add the gelatin. MAKE SURE TO WHISK IT AROUND FOR AT LEAST 2 MINUTES, to make sure everything is well incorporated. Once all the gelatin is mixed in (try not to stop whisking!!!), grab the crust pan.

Pour the lemony mixture on top of the (should be cold) crust. Place the whole thing in the fridge for 40 minutes to an hour. Cut and enjoy!

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And… I won’t tell you how to live your life… BUT, it tastes FANTASTIC with some coconut milk yogurt on top! I recommend COYO (I always buy ‘Natural’).

 

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So please go forth and enjoy this guilt-free bikini season friendly dessert!!

(**I say this in jest, I hate when people talk about ‘bikini season’ haha!)

See you on the flip side (aka when I am half asleep next Tuesday post-coachella),

Alexis

 

 

2 thoughts on “LEMON TART”

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