Rosemary Cardamom Kumquat Tarts

These little beauties are tart with a pinch of savoury and sweet.  

The perfect transition from winter into spring/summer flavours.  

Rosemary Cardamom Tart Shells

1.5 cup Soaked Cashews

1/2 tsp vanilla bean powder

6 cardamom pods (extract seeds and blend in a spice blender)

2 tbsp fresh rosemary

4 dates

Kumquat Cashew Filling

3/4 cup seeded kumquats

12 tbsp water

4 dates

1/2 cup soaked cashews

White Chocolate Top Layer

1 cup cacao butter

2 tbsp coconut sugar( I used 2 tbsp honey but it separated when solidified)

A dash of grey sea salt

Candied Kumquats

8 kumquats

2 tbsp water

A pinch of vanilla bean powder

1.5 tbsp honey

Prep 2 cups of cashews the night before by soaking them in water in the fridge.  If you’ve forgotten, an hour or 2 before of soaking will do, if you have a high speed blender.  

Dry off your cashews with a fresh dish cloth.  Place 1.5 cups of cashews in a food processor with the rest of the crust ingredients.  Blend until smooth and press into silicone muffin tins or paper wrappers.  Place in the freezer.

Slice 3/4 cups of kumquats in half and remove seeds.  Place in a blender with the last of the cashews (1/2 cup), 12 tbsp of water to thin it out and 4 dates to cut the tartness. Blend until smooth.  The mixture should still be quite thick but at a touch more water if it’s not blending.  Fill the tart shells leaving a bit of room at the top and rerun to the freezer.

For the white chocolate layer, melt in a pot over low heat with coconut sugar and sea salt.  Let it cool slightly but not so much so that it starts to solidify again.  Pour over frozen tarts and return to the freezer.

Slice kumquats into wheel shapes and de-seed.  In the meantime, in a small pot, allow water, honey and vanilla to come to a boil.  One it’s boiling, add the fruit and bring it back up to a boil.  Then reduce to a simmer for 10m.  Remove from the stove and allow to cool before placing in a glass dish with the syrup in the fridge. 

Once the white chocolate layer is solidified, remove from their silicone tart shells and top with candied kumquats.  These tarts can then be stored in the fridge.  

Makes about 9 tarts

Could easily be made into a cake as well, using a spring form pan.

Takes ridiculously too long to make.

Double Chocolate, Banana Peanut Butter Cake (Vegan)

Crust:

1 cup Raw Jungle Peanuts (soaked for a day and dried over night or dehydrated)

2 tbsp of Almond Butter

4 Medjool Dates

A pinch of Sea Salt

Banana White Chocolate Filling (Layer 1):

2 Bananas 

1/2 cup Coconut Oil

1/2 cup Raw Cacao Butter

3 Dates

1/2 cup soaked and drained Raw Cashews

Peanut Butter Filling (Layer 2):

1 cup Peanut Butter (Unsweetened/Natural)

6 tbsp of Soy Lecithin

2 tbsp Coconut Oil

1 cup Unsweetened Almond Milk

3 Dates

Chocolate Gnash Topping:

1/2 cup Maple Syrup

1/2 cup Raw Cacao Powder

1/2 tsp of Raw Vanilla Powder

A pinch of Sea Salt

Instructions:

1) Soak Cashews and Jungle Peanuts throughout the day.  Remove the Jungle Peanuts, pat them down and leave them covered by a dry towel to dry up a bit over night.  Let the cashews continue to soak in the fridge.

2) The next day, blend the dry Jungle Peanuts in a food processor with the rest of the crust ingredients until smooth and it seems to bulk up around the sides.  Press that into the bottom of a springform pan that has been greased with Coconut Oil.  Place that in the Freezer.

3) In a high speed blender, mix all of the Banana White Chocolate layer until smooth.  If using a regular blender or one without a plunger, it's a good idea to boil some water, place a metal bowl over the boiling water and allow just the Cacao Butter and Coconut Oil to melt for easier blending.  Stir constantly if you choose this method.  When this layer is mixed, remove the base from the freezer and pour this layer on top.  Spread it evenly to the edges with a spatula or spoon and shake the tray a bit for a more even finish.  Place it back in the freezer.

4) Clean the blender and you're ready for the second layer.  Mix everything but the Soy Lecithin in the Peanut Butter filling layer until smooth.  Then add the Lecithin and blend again until it's thoroughly mixed.  Remove cake from the freezer and pour this layer onto, again, spreading it with the same technique mentioned above.  Place it back in the freezer.

5) Clean the blender once more and it's time for the Gnash Topping.  Mix all 3 ingredients and mix thoroughly. Remove cake from the freezer and cover with this final layer, starting at the centre and spreading it out with a spoon slowly.  Place it back in the freezer for an hour for quick setting or let it sit in the fridge overnight before cutting.

Note:  Since the Bananas will brown, this cake should be consumed within 4-5 days and be kept refrigerated.

Enjoy! :)