This past full moon I was super inspired to make an offering (of course at the very tail end of the evening). This past full moon was the first official one of Autumn, and a truly auspicious one at that. It represented divine love and bestowed the gifts of abundance. All of the effort put forth in the summer in growing, we finally get to reap the benefits of the fruit of our labor. It's a sweet reminder of the gifts of the Universe...we are never without no matter what comes our way. 
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So in that vain, I thought I'd put together a quick little offering with ingredients that elicit the qualities of a full moon, that are sattvic and wholesome, and simple to digest. These took about 15 minutes total from prep to finishing with ingredients that I had laying around the house anyways! 

I hope you enjoy them as much as we did. 

Ingredients: 

• 2 cups almond flour
• 3/4 cup sesame seeds
• 3/4 cup maple syrup
• 1 tsp ginger powder
• 1 tsp baking powder
• 1 tbsp vanilla
• 1/4 cup tahini

Recipe: 

1. Starting with the almond flour, mix the flour with the sesame seeds. You want to make sure that everything is incorporated well. Then add in the ginger powder and baking powder. Sometimes it's nice to use a whisk if you're noticing clumps, and of course feel free to use your hands as well! 
2. Slowly add in the maple syrup and vanilla. Your dough should look like wet sand at this point once everything is incorporated well. 
3. Finally, add in the tahini. If you feel like your tahini is clumpy, you may need to use your hands to dissolve it so that it gets incorporated well. 
4. Roll into small balls. I opted for a smaller shape for these to feel like little biscuits, but obviously lead with the heart on this one! 
5. Line a baking sheet with parchment paper. Take your balls and just give a quick little pat so its slightly flattened. 
6. Bake for 5-7 minutes on 375 degrees. Be super careful because the bottoms can burn easily. 
7. Let it cool and enjoy! My whole batch was gone in a day between all my friends. 

Enjoy! 

Oh sweet sweet summertime. Literally my favorite time of the year. There is nothing sweeter than the weather being in the 80s and 90s, and spending more time outdoors. The parties, the waterfalls, I mean really everything. And there is nothing better than the fruits and veggies that are just everywhere. 

This season truly is everything, and what's summer without a quintessential berry dish. I tried my hand at a raw vegan dessert. So, give this tart a try. I promise you, you won't be disappointed. 

Ingredients: 
Crust:

• 1 1/4 cup Walnuts 
• 15 Dates 

• 2 tsp Vanilla Extract
• Pinch salt 
• 2 tbsp maple syrup 
• 3/4 cup shredded coconut 

Middle Layer: 

• 1 1/4 shredded coconut 
  
• 1/2 can coconut sweetened condensed milk 
  
• Crushed Freeze dried raspberries 

Cream Layer: 

• 1 cup soaked cashews (soak in hot water for at least 45 minutes) 
  
• 5 tbsp maple syrup 
  
• 2/3 cup coconut oil 
  
• 5-7 raspberries 
  
• 1/2 cup water 
  
• Juice of 1 lemon 

Directions: 

1. Make the crust first: separately, in a food processor, blend the walnuts and then dates. In a bowl mix all of the ingredients together. It should form a sticky enough base to make a crust. 
2. Take a 9x9 baking dish and line it with the crust 
3. Next, make the middle layer: mix together the shredded coconut and sweetened condensed milk. Gently fold in crushed freeze dried raspberries. Layer on top of the crust. 
4. Finally, make the cream layer: blend all the ingredients in a blender until its nice and creamy. It should be pretty thick still. 
5. Layer on top of the coconut layer. Feel free to top it with whatever you like! 
6. Place in the freezer for at least 2 hours until everything is firm and has set. 
7. Let it thaw just a touch before serving.

I hope you enjoy this tart as much as me and my family did! Cheers!