Avocado and Lime Tart (plus my interview with Lauren Glucina)
This week I was so honoured to be interviewed by the lovely Lauren Glucina of Ascension Kitchen – an amazing site dedicated to sharing beautiful raw vegan recipe creations and information on how to take your nutrition to the next level! Lauren has a wonderful interview series called ‘Wednesday Wisdom’ where she seeks to discover what real women are made of, physically, mentally and spiritually. I loved this interview because we discussed some really challenging questions, which forced me to really open up e.g.
- What has brought you to your knees?
- What was it that pulled you back on your feet?
- What do you think the purpose of life is? (that was a toughie!!)
One of my favourite questions was “What has been your most humbling experience”? When I thought about it, I realised how genuinely humbled I am every day when people follow my blog, like/comment/share my blog posts or Instagram pics, send me emails, or stop to tell me in person how much they enjoy reading my stuff! That’s the whole reason I started the blog – to share my story with others and hopefully inspire others on their own journey to healing and better health 🙂
You can check out the interview and Lauren’s gorgeous site here.
I also shared my new favourite dessert creation for an Avocado and Lime Tart. This recipe if divine if I do say so myself! The delicious rich creaminess of the cashews and avocadoes, combined with the zesty tang of the lime atop a perfectly nutty-sweet-caramel base makes for one awesome raw vegan dessert!
1 cup raw walnuts (soaked for ½ hour and rinsed well)
3/4 cup raw pecans (soaked for ½ hour and rinsed well)
¼ cup cacao
½ cup desiccated coconut
¼ cup coconut oil
¼ tsp Himalayan sea salt
2 large avocados
juice of 2 limes
2 cups raw cashews
1/3 cup maple syrup*
1/3 cup coconut oil
1 vanilla pod (or 1 tsp vanilla extract)
Shredded coconut and lime wedges
*Alternative sweet substitutes: Raw coconut nectar, honey, rice malt syrup
Blitz the pecans and walnuts in a food processor. Add cacao, coconut, dates, coconut oil and sea salt and blitz again until the ingredients form a ball. Press mixture into a pie dish and press it down evenly. Place into the freezer for 1 hour to set.
Add cashews to food processor and pulse until fine crumbs. Add the remaining filling ingredients to the food processor and process until smooth.
Remove crust from freezer and pour mixture over the crust.
Place back in freezer and allow to set for at least 4 hours.
When ready to serve, remove from freezer and let it set at room temperature for 10 minutes before serving.
Serve sprinkles with shredded coconut.