Rainy days, rainy nights mean cloudy skies and little contact with the sun. I can see little bits of snow collecting on the peak of Whistler Mountain which is the only saving grace of this dreary weather. A moment in the morning of catching a glimpse of blue sky perks me up, goodness I miss that good ol' sun! In 8 weeks I will be in the sunny and hot Central America, and goodness I cannot wait! So much prep to do yet for the trip, but we are coming closer every day. It has been a bit of a shock this past week for me, realizing that I am in a town that I don't really know, surrounded by new faces and few close friends. I really did just move here for love! (crazy lovesick fool!) Having time to finally dedicate to you guys and this blog has been super great though! The nutrition course I am taking is coming to a close and I loved it and am hungry for more health filled know how. But the best part about moving here for a time is finding a yoga studio where I truly feel at home. Juvamukti Yoga Whistler, previously Loka Yoga, is a place filled with beauty and love, with incredible instructors who are filled with knowledge and skills to pass on. It is run by a woman named Tina, who has been teaching yoga for over 30 years and she is a powerful spiritual warrior. She runs a teacher training program here in Whistler and I am ever so tempted to enroll for the next session. Life is steering me towards a period of travel and freedom right now. Maybe someday. But the reason I am making this post ladies and gents, is to share with you one of my most recent creations! A vegan chocolate tart that has been sitting in my fridge for the past couple days just taunting me! I've been lazy in documenting it, so I haven't been allowing myself to enjoy more that a couple small samples! The crust I made out of my almond pulp leftover from making a batch of almond milk. I could give you an alternative ingredient, but I truly recommend you simply make yourself a beautiful batch of milk! Crust: 2 cups almond pulp 2 Tbsp coconut oil 2 Tbsp maple syrup Blend for a moment in food processor and press into the bottom of a pan lined with parchment paper. Put in freezer while you make the filling to let it harden. The creamy fudge-like yummy filling! 2 cups soaked or fresh dates 1/2 cup melted coconut oil Blend in food processor until mixture resembles toffee. (You can save some of this toffee mixture to decorate the top of the tart if you want!) Add: 1/2 cup cacao powder (or cocoa) 1/2 cup nut butter (I used cashew) Blend until smooth. Carefully spread this mixture on top of the crust as to not disrupt the crust. To smooth out the top I wet my fingertips and flattened the filling until smooth. Let set in fridge for about an hour, or freeze for a frozen treat! YUM!
0 Comments
Leave a Reply. |
By Nomes
Archives
December 2016
Categories |