Lemon and Blueberry Tarts

In honor of Sri Dharma’s 80th birthday, long-time Sri Dharma disciple, DY teacher (LOAY 800 hrs), and vegan dessert chef, Pam Jones, shares a few of her vegan dessert recipes.

*Makes approx. 6 big cups

CRUST

3 Mejool dates

shredded coconut flakes 1 TBSP

rolled oats 1/3 cup

raw walnuts ¼ cup

buckwheat groats 1 TBSP

pinch of salt

FILLING  (Lemon layer)

soaked raw cashews 1 ½ cup

unrefined virgin coconut oil   ¼ cup

lemon juice ¼ cup

maple syrup ¼ cup

FILLING (Blueberry layer)

soaked raw cashews ¾ cup

blackberries ½ cup

blueberries ¼ cup

unrefined virgin coconut oil ¼ cup

maple syrup ¼ cup

DIRECTIONS

-Soak cashews overnight or for approx. 4 hours.

-To make the crust, put all the ingredients into the food processor and mix together until it becomes crumbly. Take a small handful and press into base of molds.

-For the Lemon layer use a high speed blender to blend all ingredients (lemon juice, soaked and cashews, coconut oil and maple syrup) until smooth and creamy. Pour into the molds half way leaving space for the blueberry layer. Put aside in freezer and work on the blueberry layer.

– For the blueberry layer, use the high speed blender to blend all ingredients (blueberries, blackberries, soaked cashews, coconut oil and maple syrup) until smooth and creamy. Pour this mixture to the top and  smooth out with spoon if necessary. Set in freezer for 4-6 hours.

-Take out of molds and decorate with fresh blueberries. Will store well in freezer for 3-4 weeks.

Do self-reflection on compassion. Compassion is the ability to recognize yourself in to others. Everything that lives and breathes is just a house for the Divine Spark. There is ultimately no male or female, just sameness everywhere. God is everywhere.” – Sri Dharma Mittra in Yoga Wisdom

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