I just downgraded to a new phone.
Yes, you heard me. I said downgraded.
I had my eyes on a nice $20 flip phone dating back to the late 90s, I think, but two things got in the way: First of all, our network provider no longer supports 2G which said phone would run on. So, you can trash those old cell phones you’ve been hoarding because they’re pretty much useless at this point.
More importantly, though, we’ll be traveling a lot this year and a smart phone does come in handy, though. Especially if you find yourself in a foreign country, looking for directions to the airport, non-touristy beaches or a quiet room with a bella vista at the Amalfi cost where we’ll be later on this summer, among other places. Yah, I’m showing off just a little bit. I’m terribly homesick for Europe, I hope you’ll cut me some slack.
So, I reluctantly bought another smart phone and since I’m sick and tired of new, bigger and better (at this point, I’d only buy a new model phone if it had serious ninja skills and doubled as a Back To the Future hoverboard) I downsized and went with a phone that’s over 3 years old but inexpensive and has proven to be reliable.
It is relatively small and does just what I need it to do: Make calls, slowly browse the webs, show me directions – – and, sit tight: It allows me share pictures with you of every meal I’ll be eating this year on Instagram!
Speaking off posting pictures, I had tons of fun playing with these raspberry tartlets! The recipe is as simple as can be: A raw, vegan crust filled with agar thickened raspberry puree. I can think of a million ways to fancify and refine this recipe… or not. I’m all about simple these days.
So, take it for what it is: A base recipe for an easy, healthy dessert. Whether you develop it further or not, you can get creative with it; use your favorite fruit, top it with coconut whipped cream, add spices and flowers – the sky is the limit.
Since I have been off ALL added sugar for almost 6 weeks now (for real – no cheating with maple syrup, coconut sugar or honey), I was excited to add dates to the crust and reintroduce a little bit of sweetness into my life.
The raspberry agar filling is sweetened with apple juice; my berries were sweet enough so I didn’t need any additional sugar. You can absolutely add a few teaspoon of your favorite sweetener to the filling, though, if your fruit is not cutting it.
And before I forget: Happy Berry Season, my friends!!
- ¾ cup chopped dates
- 1 cup raw almonds
- ¼ cup sesame seeds
- a generous pinch of sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon unrefined, virgin coconut oil (softened)
- 1 cup raspberry puree (see notes)
- 1 cup apple juice
- 2 tablespoon agar flakes
- To prepare the filling, add dates to a food processor and blend until you have a thick paste. Scrape down the sides periodically; depending on the strength and quality of your food processor, you might have to scrape often. Add almonds, blend again until well combined, then add remaining crust ingredients and process until you have a sticky, somewhat crumbly consistency. Divide crust between mini tart pans with removable bottom (mine have a 4.5” diameter which yields 3 tartlets), press firmly into the pan and refrigerate.
- To make the filling, combine raspberry puree with apple juice in a small sauce pan. Bring to a boil, add agar flakes and simmer for about 5 minutes until agar flakes are dissolved. Taste for sweetness; add your favorite sweetener if desired and divide filling between your tart pans.
- Allow to cool down and refrigerate for at least 2h before serving. Garnish with berries, mint leaves or serve with whipped cream. Enjoy!