Nuts about you

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Hi friends!

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I have a nutty, spring-y dessert for you this weekend, perfect for Easter or whatever reason you need dessert (or no reason at all, even better).

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I get to do some awesome hiking in Marin today – I’m sure there will be pictures later! For now, I’ll leave you with tart & wisteria, since it’s gone bonkers over here. I LOVE wisteria – I know it’s not great to have it grow on houses, but it just looks so spectacular.

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This tart is awesome! Not to toot my own horn or anything, but the whole grapefruit – tahini – coconut – chocolate – hazelnut combination is quite rad, if I do say so myself. To be fair, everyone else who ate it (the fave human & parentals) agree, so it’s not just me.

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It’s also grain & gluten free, dairy free, refined sugar free, and paleo! So if you’ve got a gathering of peeps who have varying dietary needs, it’s perfect – light, springy & delicious.

As usual, perfect for pre & post hike snacking, dessert, breakfast, brunch, and everything in between (which is how we ate it!)

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I’m on dessert duty for Passover & Easter next weekend for a few peeps, but I don’t think I’ll be making anything new – looks like it’s be a repeat of some old faves. Most likely I won’t put up a new post, so I’ll just see you guys in a couple of weeks :)

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I hope you’re out enjoying the beautiful spring weather, wherever you are! California is really doing it right and I’m about to get outside for the rest of the day. Yay! Happy weekending!

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Tahini Grapefruit Panna Cotta Tart with a Hazelnut Chocolate Crust

Grain free, gluten free, refined sugar free & dairy free – paleo too! Perfect for a dessert to feed an Easter crowd, if that’s your jam. Very lightly sweet, with hints of citrus and just enough chocolate to satisfy. Yield: 1 9″ tart; serves several. A Wait are those Cookies original.

For the crust:

1.75 c hazelnut flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
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
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, cacao powder, coconut, 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 pie plate 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.

Let cool for a few, then pour the melted chocolate into the bottom of the tart shell and use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

For the panna cotta:

1 package unflavored powdered gelatin
1/4 c grapefruit juice
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c tahini
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced grapefruits + toasted hazelnuts & coconut

In a small bowl, sprinkle the gelatin over the grapefruit juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, tahini, maple, and salt into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. 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. Place in the refrigerator until set, approximately 4 hours. Top with sliced grapefruits, toasted hazelnuts & coconut.

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

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Limes, coconuts & vacation things

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Hi friends!

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It’s been a little while… I took a tropical vacation (much needed) with my mama to Hawaii, and we had a blast! Photo evidence below, since word on the street says pics or it didn’t happen…

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This also means it’s been about three weeks since I’ve baked anything substantial (one batch of cookies for the plane doesn’t count) – this felt good! I wanted to carry over the nice island vibes, hence the coconut – not like I don’t use coconut all the time anyway, hahaa…

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This one was delicious! I very rarely bake with limes – mostly because I get annoyed juicing a zillion of them for just a little bit of juice – but they work fabulously here with the coconut and poppyseed. C and I decided that panna cotta makes the perfect vehicle for all the winter and early spring citrus, since it really lets the citrus shine.

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As per usual, it made a great dessert and late brunch post-hike. We further decided that it’s a little too easy to eat… as in, nothing stops you from eating the whole thing in one sitting! Ha, kidding, not like we’ve done that…. More like, it’s so light and delicate that it doesn’t way you down the way some desserts do.

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Regardless, it’s become a huge favorite of ours, which if you read this regularly, you’ve probably noticed!

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It’s nice to be back in the blogspace! I hope all of my blog friends are doing well :) Happy spring!

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Toasted Coconut & Lime Panna Cotta Tart on an Almond Poppyseed Crust

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

For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, 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 panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c lime juice
1 tbsp lime zest, finely chopped
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced limes + toasted coconut

In a small bowl, sprinkle the gelatin over the lime juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt, and lime zest into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. 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. Place in the refrigerator until set, approximately 4 hours. Top with sliced limes, toasted coconut & sliced almonds.

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

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Citrus Shenanigans

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Hi!

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Today, I have more citrus for you! Winter citrus is my favorite. I’m also obviously loving panna cotta tarts lately – for whatever reason they are supremely satisfying to make, and so simple!

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Plus, there are a thousand and one variations waiting to be explored, which is the seriously fun part.

This one was definitely a winner (I say was, as I suspect it shall not last long) – lightly citrusy and served with extra citrus slices for that tart punch. The coconut milk comes through as a nice background note.

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Besides, we both LOVE poppyseed – back in the day, those poppyseed muffins were my JAM (I know you know the ones I’m talking about)… C and I were discussing earlier how as you unwrapped them they were just aggressively MOIST. It’s a thing!!! But undeniably delicious, despite being full of, ahem… crap.

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This tart totally solves the poppyseed craving without all the nasty crap in the muffins – and without putting you in a food coma after eating. Win all around!

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We ate it last night as a quick late snack after the opera and then again this morning  as part of a light breakfast after a few hours of gym climbing (my arms are officially blown, but that fully laid back 11a is MINE! ha).

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Happy weekend! I hope you are seriously enjoying yours :)

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Grapefruit and Meyer Lemon Coconut Panna Cotta with an Almond Poppyseed Crust

A Wait are those Cookies original! Yield: 1 9″ tart; serves several. Gluten free, dairy free & refined sugar free! A perfectly light dessert or fancy breakfast. It needs to be made ahead anyway, making it perfect for breakfast!

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For the crust:

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

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, 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 panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/2 c meyer lemon & grapefruit juice
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced meyer lemons & grapefruit + poppy seeds & sliced almonds

In a small bowl, sprinkle the gelatin over the citrus juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. 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. Place in the refrigerator until set, approximately 4 hours. Top with sliced citrus, poppy seeds & sliced almonds.

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

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This way to the Emerald City

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Hello and happy weekend!

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We’ve been having the stormiest weather over here this week and I LOVE it – rain is my favorite!

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Besides which, it’s made everything so GREEN! The hills are absolutely gorgeous.

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C and I went for a saunter up Twin Peaks today and everything was so green and glorious – not to mention the crystal clear air!

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Apparently the theme of today’s post is green…

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This tart is straight up amazing! It’s all kinds of earthy, minty flavor wrapped up in a polenta and almond crust. Matcha and mint are such an easy sell for me, and besides, vanilla bean just makes everything better, instantaneously.

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C and I universally agreed this is one of our top favorites – that’s saying something, since we like most things! He especially loved it – I’m betting it won’t last through the night ;) This is going on the must-repeat list, and SOON.

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It’s light and fresh – we ate it both for dessert with some ice cream (awesome, obviously) but it was equally good alongside a midday meal today (I’d call it breakfast since it was our first meal of the day but we didn’t eat till 1:30 so that seems a bit of a misnomer…)

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Happy three day weekend!

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Matcha Mint & Vanilla Bean Panna Cotta Tart

Full of green tea, minty goodness. This tart is only lightly sweet, earthy from the tea and refreshing from the mint. Vanilla bean just makes everything better. Cornmeal & almond flour round out the crust, making this gluten free, refined sugar free & dairy free. Yield: 1 9″ tart, serves several. A Wait are Those Cookies original.

For the crust:

1.5 c almond flour
1/4 c unsweetened shredded coconut
1/2 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
1/4 c melted dark chocolate

In a large bowl, stir together 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.

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.75 cup full-fat coconut milk, divided
1.5 tbsp vanilla bean paste
1 tsp peppermint extract
1/4 cup maple
Scant 1/4 tsp sea salt
1.5 tbsp matcha powder
melted coconut butter or more melted chocolate, for drizzling (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 chocolate or 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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Panna cotta that is mint to be

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Happy holidays!

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I had a delightful holiday with both my fam and C’s. He and I took a 6ish mile hike yesterday with fam; the weather was just beautiful and it felt great to get outside.

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I’m keeping it short and sweet today – I made this panna cotta tart for xmas dinner with the fave human’s family; it got rave reviews from both kids and adults, which totally makes it a win in my book!

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It’s relatively simple to put together and keeps very well when made ahead – I made it 24 hours before serving, which was just perfect (the panna cotta needs to set up anyway, so that’s ideal).

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I’m currently navigating the last few work days of the year in this weird no-space between Christmas and New Years (grudgingly, mind you), while I wait for a few more days off and some relaxation time. I’m already plotting my NYE dessert, of course.

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I hope you’re happily relaxing with loved ones! I highly recommend to feed them panna cotta tart :)

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Mint and Vanilla Bean Panna Cotta Tart on a Chocolate Crust

Mint and chocolate: a match made in heaven. Only lightly sweet but a big crowd pleaser (this one got rave reviews from both kids and adults!). Infuse the cream the day before you plan to make the tart. Keeps well wrapped in the fridge overnight; I made it 24 hours before serving. Gluten and grain free; refined sugar free. Yield: 1 9″ tart; serves several! A Wait are those Cookies original.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
~1/4 c chopped dark chocolate

In a large bowl, stir together almond flour, cacao powder, coconut, 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 tart pan 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.

Let cool for a few. Melt the dark chocolate and pour it into the bottom of the tart shell. Use a spoon or a brush to smooth it out. Let cool completely to set the chocolate.

Infused cream*:

1 c cream
1/4 loosely packed fresh mint leaves

Coarsely chop fresh mint with a very sharp knife, without crushing or bruising them. Stir them into cold cream, cover, and refrigerate 8 to 12 hours.

Strain the cream, pressing on the solids to extract as much cream as possible. Discard the leaves. If you’re not using the cream immediately, cover and refrigerate it until needed.

*the infused cream makes just shy of a cup; you’ll be adding more cream for the rest of the panna cotta (see below) – use all of the infused cream + another 3/4 c for a total of 1.75 c

For the panna cotta:

1 package unflavored powdered gelatin
1.75 cup mint-infused heavy cream, divided*
1.5 tbsp vanilla bean paste
1.5 tsp peppermint extract
1/4 cup maple
Scant 1/4 tsp sea salt
1/4 cup plain greek whole-milk yogurt
Pomegranate, coconut and mint for garnish

*See above note; I used 1 c infused cream + 3/4 non-infused cream

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

Pour the remaining 1.5 cups of cream into a small saucepan. Add maple, and salt. Bring to a simmer over medium heat, stirring consistently. Remove from the heat, whisk in peppermint extract and vanilla paste. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. 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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A perfect matcha

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Hello!

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I made a green thing! It’s been awhile but I LOVE matcha, so I’m really overdue. This was DELICIOUS – we ate all but 1/4 of it in two sittings, haha! To be fair, we hiked this morning so it was part of a well-earned post-hike brunch. Also eggs. Also kale!! Of course. I know, you’re shocked. It was a beautiful (if a bit hot, and very windy) day – the air was so clear.

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I highly recommend this dessert if you love matcha – it’s very matcha-forward in the best way. I love matcha and chocolate together; they’re a matcha made in heaven! HAHAH see what I did there, I crack myself up. It’s also light, and makes for both a great dessert and awesome breakfast.

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It’s October already! Can someone explain that? Jeez, September went fast. I did go to Disneyland though, that was fun! It’s only been about a decade since I was there last. While there, I had ice cream for lunch (more green things), which was really an inspired lunch choice, I must say.

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Anyway – this matcha panna cotta tart is grain free, gluten free, refined sugar free! It can be dairy free too, if you swap out the greek yogurt for something nondairy. Easy to put together and requires only about 15 minutes of oven time, which is alway a bonus.

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Happy fall!

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Matcha Panna Cotta Tart

For those who love matcha! This is not for the faint of matcha hearted – we both loved it. The earthiness of the matcha plays really well against the cacao crust. Grain and gluten free, refined sugar free. Dairy free option – swap out the greek yogurt for something nondairy (coconut greek would work well here). Yield: 1 9″ tart, serves 2 very hungry humans over two sittings or 6-8 normal humans ;)

For the crust:

1 c almond flour
3/4 finely ground walnuts (blitz them in the food processor)
1/3 c unsweetened cacao powder (or cocoa powder)
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, walnut meal, cacao powder, coconut, 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 pie plate 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 completely.

With a pastry brush or a spoon, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk, divided
1 tbsp vanilla
1/4 cup maple
Scant 1/4 tsp sea salt
2 tbsp matcha powder
1/2 cup plain greek whole-milk yogurt
more melted chocolate, for drizzling (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 1.25 cups of coconut milk into a small saucepan. Add vanilla, maple, salt, and matcha powder into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Drop melted chocolate 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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Birthdays are the best excuse for dessert

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Omg. This is GOOD.

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I know in polite society you’re not really supposed to say the stuff you made is really bomb but…. I’m going to break that rule.

Because – this tart. is. so. DELICIOUS!

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We both loved it – I made it for C’s birthday after he requested something with chocolate and berries and cream. Fave human’s birthday = great excuse to bake! Not as if I ever need one…

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Cream and chocolate complement each other so nicely – the filling of this one is light but rich, and the crust is chewy with a slight hint of salt (gotta love salted chocolate!). Add in whatever summer fruit you have on hand – for me, it was raspberries, blueberries and cherries – and you’re set for a perfect summer dessert.

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It makes amazing dessert and of course, breakfast. We did eat it with a bit of vanilla ice cream last night – no complaints there, and it made an awesome addition to breakfast this morning (by now this really shouldn’t surprise you!) post Twin Peaks 4.5 mile hike (1000′ elevation gain, not too shabby)!

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It really comes together quickly too – the crust is an easy press-in; no rolling required! This is a perfect dessert for the hot days we’re having too, since the crust only bakes for about 15 minutes, and the filling just sets up in the refrigerator. I made the crust the night before, while my apartment was cool, and then put the filling together early the next morning so it could chill all day.

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I definitely will make this again. I make a practice of not posting anything we don’t like, so of course I’d make the others on here too…. but… this one…. I want to make it again SOON! I leave for camp on Friday though so I suspect there will be no baking again until after I come back – stay tuned for cherries! I have a bunch frozen after I saw them on sale in the market a few times.

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Happy baking! See ya on the flip side when I get back from my mountainous camp sojourn in mid-July!

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Yogurt Panna Cotta Cream Tart with Summer Fruit on a Chocolate Almond Crust

A Wait are Those Cookies original! I riffed on this one and this one and came up with this. Refined sugar free, gluten free and grain free. Yield: 1 9″ tart.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder (or cocoa powder)
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, cacao powder, coconut, 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 pie plate 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.

With a pastry brush, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.5 cup heavy cream, divided
1 tbsp vanilla
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/2 cup plain greek whole-milk yogurt
more melted chocolate, for drizzling (just a few tbsp needed – use more for serving if desired)

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

Pour the remaining 1.25 cups of cream into a small saucepan. Add vanilla, maple and salt into the cream. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Decorate with berries and drizzle with melted chocolate (I just melt chips in the microwave) and top with berries for serving! Store in the fridge – keeps well overnight for breakfast the next morning :)

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