Red + Black

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Woah, it’s been a minute!

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I was SO buried at work for all of January & February up till now – I’ve made a few batches of cookies, but that’s pretty much it. This is the first dessert I’ve really made since my last post! Sheesh. Time flies when you have HELLA deadlines…. insert eyeroll here.

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I love all things black sesame, as we already know…. AND all things red bean. So I did what most Chinese bakeries already do so well, and combined them! I walk through Chinatown on my way to work everyday and it is soooo tempting to stop at the bakeries all the time, omg they smell so good.

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I decided to make my own red bean paste to keep this dessert in the same refined sugar free ethos as everything else I make – this version is sweetened with maple. Red bean plans really nicely with panna cotta; coconut milk + red bean + black sesame is a winning combination. As per usual, we ate it for breakfast and dessert! Highly recommended either way, though we might be a little biased since both of us are nuts for red bean anything. img_0011

In other news, I’ve been doing tons of walking lately – I walk to and from work, and now that the dawn and dusk hours are shifting, I’m getting some beautiful golden hour walks on my way home.

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C and I also took a casual 9mi hike today from the end of Ulloa to the Lands End Eagle Point and back. That was a solid hike. Windy but beautiful!

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I hope February is treating you right! img_0023

Red Bean Panna Cotta Tart with a Black Sesame Crust

Gluten free, dairy free, and refined sugar free! Lightly sweet with a fun, slightly savory twist from a little miso, and the black sesame. Yield: 1 9″ tart, serves several. A Wait are those Cookies original.

For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the red bean paste:

1 c dried adzuki beans, soaked overnight, then drained and rinsed
1/4 c maple syrup
pinch of sea salt
1 tbsp miso (I used brown rice – medium)
1 tsp vanilla

Bring the soaked adzuki beans and 3 cups of water to a boil, then lower to a simmer and cook, covered, until you can easily mash beans with a fork – about 1 hour. Once the beans are cooked, drain off any residual water, and stir in maple, salt, miso, and vanilla. Let cool completely. Once cool, take it for a spin in a food processor or high powered blender until smooth (you can leave some chunky too if you like – it’s good either way!). You won’t use all of it for this recipe, so either refrigerate the rest and use within 3-4 days, or freeze it; it keeps for about 3 months in the freezer.

For the panna cotta:

1 package unflavored powdered gelatin
1/4 c water, cold
1.75 c full-fat coconut milk
3/4 c red bean paste
2 tbsp maple syrup
1 tbsp vanilla
pinch of sea salt

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add red bean paste, maple, and salt. Bring to a simmer over medium heat, stirring consistently. Stir in vanilla. Remove from heat, strain through a fine mesh sieve, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with sesame seeds and coconut. Keeps well in the fridge overnight – serve with ice cream or more red bean paste or both!

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I love the number 2020

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Hi friends!

How is 2020 treating you so far? I’ve been BUSY. So many deadlines this time of year have meant some very long workweeks that bleed into the weekends (ew). But! I am not working this weekend and for that I’m super grateful.

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Had a great climb with C this morning – did a bunch of climbs at the top of my skill level, which always feels good. Finished and inhaled a plate of eggs & veg + a latte… working out on an empty stomach is great until I’m done, at which point I’m usually STARVING.

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I made these on Thursday night for a Friday datenight – I think they get better overnight actually, so I like making them in advance. Plus, I needed to destress and baking is my favorite way to do that.

I’d had a bag of cranberries that I tossed in the freezer somewhere in the early part of December, and some rosemary hanging out that I didn’t want to waste (waste not, want not!). Besides that, I’d been thinking about the rosemary – cranberry combo for awhile and I’m happy report that it’s fully excellent.

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These slice like beauties; are tart and “buttery”, despite being dairy free. Actually, they are free of all the things (gluten, grain, dairy, refined sugar & are vegan & paleo), so everyone can share the love.  Not to mention, they come together in a snap, so no waiting around. Perfect for breakfast or brunch, or an anytime snak.

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Happy weekend! Hopefully you’re finding time to bake something delicious and/or treat yourself right.

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Cranberry Chia Bars with Rosemary Pecan Crumble

Fully sliceable, tart, breakfast or anytime snak bars! Free of all the things, so everyone can share the love. Gluten and grain free, dairy free, refined sugar free, vegan & paleo. A Wait are those Cookies original.

For the cranberry filling

1 bag (~2 c) fresh cranberries
zest & juice of one lemon
2 tbsp maple syrup
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

In a small saucepan, heat cranberries, lemon zest and juice, maple, sea salt, and tapioca until the berries have popped and the liquid is just barely boiling, 10ish minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble

2.5 c almond flour
1 tbsp vanilla
1/4 tsp sea salt, heaping
3 tbsp maple
5 tbsp melted coconut oil
~1tbsp finely chopped rosemary – I used about 1.5 large sprig’s worth
1/3 c chopped pecans
1/4 c unsweetened coconut

Preheat the oven to 350 and line some kind of 9” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 9” pie plate. In a large bowl, stir almond flour, vanilla, salt, maple, rosemary and coconut oil together. Reserve a heaping half cup and stir in the pecans & coconut (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with cranberry chia jam. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)img_1927

Penultimate Purple

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Happy belated Thanksgiving, internet friends!

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Mine was great; full of several groups of awesome fam/peeps. It’s not even over – I have a Friendsgiving in a few hours with another group of awesome peeps! I love my peeps.

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For Turkalurk Day proper, I did this sweet potato tart and my usual cookies (of course) – there might have been some minor rioting if there hadn’t been cookies, at least from the fave human who loves them! That being said, he loved the tart as well so everyone is happy.

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I LOVE the color of the sweet potatoes – no photo enhancement necessary! Mother Nature has such a way with color.

C made some delicious beets and parsnips for Thanksgiving, so bfast the next morning was especially colorful – and filling, thankfully, as we’d just come back from a very hilly hike to Mt Davidson, and I was ravenous.

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This tart is really, really easy to throw together – the filling comes together in the food processor, and the crust is a press in, no need to muck around with rolling. It’s also gluten free, refined sugar free and dairy free! Perfect when you’re baking for a crowd and in need a dessert that suits all comers. It can easily be grain free as well – swap out the cornmeal in the crust for more almond flour, and use almond flour in the pie instead of oat flour. It’s lightly spicy from the cinnamon, nutmeg and allspice – fallish without being in your face FALL. The purple color is obviously eye catching too, and the black sesame gives it a fun, nutty twist.

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I hope you’re having a great holiday weekend! There’s still weekend left, if the urge to bake is still hanging around ;)

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Purple Sweet Potato Tart with a Black Sesame Almond Crust

A Wait are those Cookies original. Gluten free, dairy free & refined sugar free. Yield: 1 9″ tart, serves several.

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For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the filling:

2.5 cups (approx. 2 large) mashed purple sweet potatoes
1/3 cup maple syrup
2 eggs
1 cup coconut milk
1/4 cup coconut oil, melted
2 tbsp oat flour
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp sea salt

Preheat oven to 350 degrees.
In a food processor, add the mashed sweet potatoes, eggs, maple, melted coconut oil, vanilla, oat flour, coconut milk, spices, and sea salt. Pulse until evenly mixed.

Pour the filling into the prepared crust and smooth out with a spoon. Bake for 40-50 minutes, or until the center is set – it should hardly jiggle at all when shaken. Once set, remove the pie from the oven and cool completely on a rack before serving. Store in the fridge If not serving immediately (and even if you are; I feel like it benefits from some chill time); any leftovers should keep well covered in the fridge, but you may not have any!

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Berry bars for errryybody

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Internet friends!

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How goes it? Things here are pretty bueno – it feels like fall, with the snappy air and all the squash in the markets! I have yet to make any squash this season, but I’m sure it’ll happen SOON; we can just chalk it up to being super busy at work and opting for quick dinners (hello eggs & black beans, you’re the bomb) or meal prep that can turn into a quick dinner.

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Weekends have been productive and lovely, with lots of urban hiking and pretty views of my beautiful city. The sunsets have been off the HOOK – this is the time of year for cotton candy skies in this part of the Bay, and I’m loving every minute.

Looking back down the hill; I never ever get tired of the views on my walk home from work:

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I love that I can get these amazing sunset panos from my roof!

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And of course, there was dessert! A low-key one for this last weekend; C and I may or may not have eaten this all in two sittings. To be fair, there was a hike in there also that was nearly 6 miles and a lot of stairs, sooo…. ahem.

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This is rapidly becoming one of my staple desserts, along with my go-to cookies. It’s SO easy and flexible, and super delicious. It reminds me a bit of a grown up pb&j – only with almond butter and a lack of cloying jammy sweetness. Not to mention that it’s great for so many dietary preferences or allergies! Gluten & grain free, refined sugar free (it’s nearly sweetener free; only 2 tbsp of maple in the whole thing), dairy free, vegan, paleo! Woooohoo for inclusive desserts!

I find that I love it best straight out of the fridge for maximum chewy coldness, but it’s still great at room temp. Of course for science research C and I had to eat it with ice cream – highly recommend. Its nutty base dough/crumble tastes very reminiscent of an almond cookie, and is complemented perfectly by the sweet-tart chia jam in the middle. Suffice it to say, we’re big fans over here, and I hope it brings you as much joy :)

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I can feel myself starting to gravitate towards more involved baking projects as the nights come earlier and the days get shorter… it makes me turn inward and seek out cozy things like blankets, tea, and the oven. Not that I don’t usually seek out the oven, but you get the idea.

Happy October!

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Berry & Almond Butter Crumble Bars

Gluten free, dairy free, refined sugar free, grain free / paleo, vegan! A direct riff off of the blueberry bars that I posted a few weeks ago, here, where were in turn inspired by the Roasted Root, here! Yield: 1 8″ pan of bars, round or square, your choice. Super simple; these come together in about five seconds and bake up in just over 30 min, so they make a perfect last minute snack, dessert, or breakfast ;)

For the berry filling:

1 raspberries (I used frozen)*
1 c blackberries (I used frozen)
splash of yuzu or lemon juice
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds
1 tbsp vanilla

*can be made with all raspberry (or all blackberry!) – I was just trying to use up what I had

In a small saucepan, heat berries, sea salt, and tapioca until just barely boiling, 5-8 minutes. Remove from the heat and stir in chia seeds & vanilla; let cool.

For the crust & crumble:

2 c almond flour
1 tbsp vanilla
1/4 tsp sea salt
2 tbsp maple
3 tbsp melted coconut oil
1/4 c almond butter
1/3 c chopped almonds
Black sesame seeds
Coconut flakes

Preheat the oven to 350 and line some kind of 8” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 8” round cake pan. In a large bowl, stir almond flour, vanilla, salt, maple, almond butter and coconut oil together. Reserve half a cup and stir in the almonds, sesame seeds & coconut (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with berry mixture. Crumble the rest of the reserved topping on the berries, and bake for another 23-25 minutes, until the top is lightly golden brown and the berries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

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I love you so matcha

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Hi friends! I hope everyone enjoyed their three day weekend – I know I did… Tuesday back at work was especially painful.

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Much fun was had over the weekend: sun, fave human, good friends, good food, cold pool, big hats, lots of laughter. Pics included, just because I’m so inordinately pleased with the absolute extra-ness of this hat & how it’s essentially attacking fave human in that first picture. Sorry C, gotta make room for the hat.

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There was also tart! Not in the same setting, as there’s no way this tart was going to survive an un-air conditioned car & a picnic. Nope. So, I brought cookies (I had a very nice request from a certain someone who loooves them ;) and we ate the tart the night before and the morning of.

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It’s green! Haven’t done matcha in awhile and I was definitely missing it. We both loooove matcha, especially with black sesame. It’s one of my new favorite combinations – very earthy of course, since we’re talking tea here, but in the best way. Grassy and fresh are the words that come to mind – perfect for a Labor Day weekend dessert.

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Excellent with ice cream as always (I mean, what isn’t) but totally shines on its own. We had it two ways as usual – with ice cream and a board game in the evening, and keeping the eggs and kale company in the morning.

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I picked up a new tiki friend over the weekend as well! Taking name suggestions… drop me a line if you have a particularly good one in mind ;)

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Keeping it short today because I’m really ready to curl up with my book for a bit before bed, and I’m happy tomorrow is already Wednesday. Thank goodness for a four day workweek.

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Happy not-Monday first day back at work! Let’s make this week fly by, what do you say? I’m already ready for another weekend, that is for SURE.

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Matcha and Coconut Panna Cotta on a Black Sesame Crust

A Wait are those Cookies original! Refined sugar free, gluten free and dairy free. Lightly sweet, grassy and fresh – full of tea and sesame flavors. If you’re a matcha fan, this is for you! Excellent with ice cream for dessert or on its own to let the tea flavors shine. Yield: 1 9″ tart.

For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk, divided
1.5 tbsp vanilla bean paste
1/2 tsp almond extract
1/4 cup maple
Scant 1/4 tsp sea salt
1.5 tbsp matcha powder
melted coconut butter (just a few tbsp needed – use more for serving if desired)

In a small bowl, sprinkle the gelatin over 1/4 cup of the coconut milk. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the remaining 1.5 cups of coconut milk into a small saucepan. Add vanilla, mint extract, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat (blend if necessary with an immersion blender if you have a few matcha blobs). Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Drop melted coconut butter onto the surface of the tart and swirl with a knife or a toothpick. Place in the refrigerator until set, approximately 4 hours.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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Late summer desserts should by all means be messy & delicious

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Hello friends!

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It feels like it’s been ages – such a busy summer. Tomorrow is September already!! I can hardly believe it.

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I took advantage of a crop of slightly below-par blueberries (as in, I was finding they were a bit too squishy to want to eat out of hand but were perfect for jammy goodness) to make these super simple blueberry crumb bars. Essentially they’re made of two very basic essentials: blueberry chia jam and almond flour dough. They take only about 30 min to throw together and bake, and they are GREAT with ice cream, just saying. The general consensus was that they were like pie, only not pie, and very easy pie at that.

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Also, they can feed all your friends! Free of the glutens, the grains, the lactoses, and the refined sugars – everyone will love you. Just don’t feed them to your friends who are allergic to nuts, that would be no bueno.

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Perfect late summer eats, when it’s hot and you want something to use up the absurd amount of fruit you’ve just bought at the market. No? Just me? I know you do it too…. summer fruit is too good to resist.

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(those are spoon marks, btw, not bite marks.. just in case you were wondering, we ate it straight out of the pan with spoons because, why not?)

I’ve been enjoying a ton of nice walks – mostly home from work – but I still get some great views and it’s great to move around after sitting all day. There have been some beautiful sunsets visible from my apartment too!

A few photos of life lately…

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I hope you’re kicking back and relaxing this holiday weekend! I may have more baking on tap, we’ll see we’ll see ;)

Happy Saturday!

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Blueberry Hazelnut Crumb Bars

Gluten & grain free, refined sugar free, and lactose free! Paleo, basically. Perfect use of a crop of late summer bloobs… yield: 1 8″ pan, serves several. A Wait are Those Cookies original.

For the blueberry filling

2 c blueberries (I used a combo of fresh & frozen)
1/2 tsp cinnamon
1/4 tsp sea salt
2 tsp tapioca flour
1/4 c chia seeds

In a small saucepan, heat blueberries, cinnamon, sea salt, and tapioca until just barely boiling, 5-8 minutes. Remove from the heat and stir in the chia seeds; let cool.

For the crust & crumble

2 c almond flour
1 tbsp vanilla
1/4 tsp sea salt
2 tbsp maple
3 tbsp melted ghee
1/3 c chopped hazelnuts

Preheat the oven to 350 and line some kind of 8” pan with parchment – this is the least fussy recipe ever, so square, round, tart pan, etc – whatever you have is fine! I used an 8” round cake pan. In a large bowl, stir almond flour, vanilla, salt, maple and ghee together. Reserve half a cup and stir in the hazelnuts (this will be the top bit) – set aside. Press the rest of the dough into the base of the pan, and bake for 12-15 minutes until set. Remove from the oven and top evenly with blueberry mixture. Crumble the rest of the reserved hazelnut crumble on the top of the blueberries, and bake for another 23-25 minutes, until the top is lightly golden brown and the blueberries are bubbly. Remove and let cool completely before serving. It’s also fabulous cold – I made mine the night before serving, refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)

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Foods for Fogust

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Hi blog friends! (autcorrect somehow tried to change that to bog friends – no, not quite what I was going for…)

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I have another panna cotta for you today – I know, I know, you’re shocked.

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But this one has black sesame in it! Otherwise known as my new favorite ingredient. It’s a fascinating flavor; I actually like it so much more than tahini, which is rather odd given that they’re essentially the same thing. Anyway, I bought this giant thing of black sesame a while back and then my summer exploded with moving, job change, etc, and I just never got around to using them till now. C and I both loved this – I brought this (and the fave cookies, ofc) to a family event of his, and it was a big hit.

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The nuttiness of the toasted sesame plays really well against vanilla and coconut (okay, what DOESN’T play well with vanilla and coconut?!). You can bet you’ll be seeing at least one other black sesame thing on here in a few weeks – I have an idea that I’m dying to try; I wonder if I can make it come out like it currently looks in my head? We shall see.

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I can’t believe it’s getting close to the end of August. My summer FLEW by… between getting a new job, moving and camp, it’s hard to believe it’s nearly Labor Day. I love fall though, so I’m not upset about it. Despite a heat wave last week, we’ve also been graced with some typical Fogust weather, which I adore – I love how ephemeral and Tolkienesque the fog looks, especially on the beach. This was taken down at Fort Funston on a foggy Saturday morning, probably around 10:30a or so. Foggy beach walks are one of my absolute favorite things.

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I keep buying myself these absurdly large gladiolus bouquets at the market because they’re only $5 and they last for a week… and bring me such joy! I am a huge advocate of buying flowers for yourself. I’m sure it’s quite comical watching me walk home with these bobbing way over my head, while I shlep a giant bag of groceries… but you know what? I’m worth it :)

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Happy Sunday! I hope your week ahead is smooth sailing.

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Vanilla Bean & Coconut Panna Cotta Tart on a Black Sesame Crust

Gluten free, refined sugar free, and dairy free! A Wait are those Cookies original. Black sesame and vanilla pair very well together. This tart is lightly sweet, just like everything I make. I fed it to a crowd tonight & everyone went back for more, so it seems to be a hit across varied palettes! Yield: 1 9″ tart, serves several.

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For the crust:

1/4 c black sesame seeds
1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a small sauté pan over medium-low heat, toast black sesame seeds, shaking the pan occasionally, until you hear the first one pop. Remove from heat. Using a mortar & pestle, grind up the seeds until they’re a gritty, flour-like consistency. You’ll probably have a few larger pieces in there, which is totally fine.

In a large bowl, stir together sesame seeds, almond flour, shredded coconut, cornmeal, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk
2 tbsp vanilla bean paste
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/4 c water, cold

In a small bowl, sprinkle the gelatin over 1/4 cup of the cold water. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the coconut milk into a small saucepan. Add maple, vanilla, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from heat, and whisk in the gelatin mixture. Stir until completely dissolved, about 3 minutes. Cool until lukewarm. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours or preferably overnight.

Top with strawberries, etc.

Store in the fridge – keeps well overnight for breakfast the next morning :)

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