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vegan, cakes & breads, no-bake, sweet · March 31, 2014

Vanilla Pear Tart with Hazelnut Cream

There are very few desserts that a little vanilla can’t improve.  Often its subtle flavor is lost beneath a slue of other ingredients, but it’s still thrown in for good measure.  For this tart I kept  the ingredient list short, but oh so sweet, so the vanilla flavor would not be lost.  I really love working with vanilla powder or an actual bean rather than vanilla extract, because there is no alcohol flavor to compete with those delicate little black flecks.

As I said, I wanted to keep the ingredients to a minimum, so both the crust and cream are made with hazelnuts.  Nuts are so versatile, it really is incredible.  I adore the combination of dried figs and hazelnuts in this crust.  I could eat it by itself like a giant cookie.  The cream is made of soaked hazelnuts, pear, agave, and vanilla.  Hazelnuts aren’t soft and naturally creamy like cashews, so the cream is not quite as smooth as cashew cream, but I think their flavor makes that tradeoff worth it.   You can substitute if you’d like.

I love figs in any and every form.  Dried, fresh, and especially straight off the fig tree in my yard.  It’s a young tree, so its yield isn’t huge yet; it’s so neat to pick and eat straight from nature.

Apparently squirrels love figs too.  Sometimes I find a fig that is not quite ripe enough to be picked, so I leave it on the branch for one more day.  The next day I often come back to find someone else has already nibbled on a bit of my fig for breakfast.

Vanilla Pear Tart with Hazelnut Cream

Makes a 6″ tart

Crust

3/4 cup hazelnuts

1 cup dried calimyrna figs

  1. Put the hazelnuts in the food processor and process until they are in small pieces.  I like the occasional crunch of a nut, so I don’t want them too fine.
  2. Add the figs, and process until everything sticks together.
  3. Line the bottom of a 6″ springform pan with parchment paper.  Press the mixture into the bottom of the pan and about 3/4 inch up the sides.
  4. Place the crust in the fridge.

Cream

1/2 cup hazelnuts soaked for at least 4 hours

1/2 of a pear (I used a red D’anjou, but any will work)

2 TBSP agave

2 TBSP coconut oil

1 tsp vanilla bean powder

1/4 cup water

  1. Drain and rinse the hazelnuts.
  2. Cut half of the pear into large chunks and save the other half for topping.
  3. Add everything to the blender (liquids first for easiest blending) and blend on high until it is smooth.  This may take a little while to get the right consistency.
  4. Pour the cream into the crust and place it all back in the fridge.

Pears

1/2 of a pear

1 tsp coconut sugar (or agave)

1/2 tsp Vanilla Powder

  1. Thinly slice the remaining pear half.
  2. Lay the slices in a shallow dish with as little overlap as possible.
  3. Sprinkle on the coconut sugar and vanilla.  Stir and flip and shake to coat all sides of all pears evenly.
  4. Place the pears in the fridge for at least an hour.
  5. After the pears have sweetened up and gotten a bit juicy, layer them on top of the cream in a beautiful pattern.  Slice and eat and appreciate the sweet vanilla flavor.

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In: vegan, cakes & breads, no-bake, sweet · Tagged: hazelnut, pear, pie, tart, vanilla

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Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’ Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’s favorite cozy spiced pop tart flavor but with no pastry crimping required! 

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DOUGH
-3 cups (336g) almond flour
-1/3 cup (42g) @edwardandsons Let’s Do Organic Cornstarch
-1/4 cup (30g) coconut flour
-1/4 tsp salt
-1/3 cup (105g) maple syrup
-3/4 (150g) coconut oil, melted
-1 tsp vanilla extract

“BROWN SUGAR” FILLING
-1 cup (160g) coconut sugar (or brown sugar)
-1 tablespoon cinnamon
-2 tablespoons (25g) coconut oil, melted
-2 tablespoons (32g) nut/seed butter
-1 teaspoon vanilla extract

CINNAMON GLAZE
-2 cups (240g) powdered sugar
-1 tsp cinnamon
-1 tbsp @edwardandsons Let’s Do Organic Cornstarch
-1/2 tsp vanilla extract
-1-2 tbsp almond milk

Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease. Whisk together almond flour, cornstarch, coconut, flour, and salt. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough. 

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Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set. Slice and enjoy!

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CHEESECAKE
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-3 tbsp coconut oil
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-Pinch of salt

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-1 granny smith apple, finely diced
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-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

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DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

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INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

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INGREDIENTS
-1 cup (250g) pumpkin puree
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Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

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-1 tsp vanilla extract
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CRUST
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-1/2 cup (125g) nut/seed butter
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Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

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Recipe on my website → @feastingonfruit link in bio💜

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