Tuesday, August 21, 2012

Six years + Almond, Coconut Cream, and Blackberry Tartlets



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six years.

Last Sunday marked six years since the August day Toby and I said our vows.

The last six years have been full of fights, forgiveness, late nights, and endless conversations.  We bought our first and second homes together, traveled to four countries, and laid on the beaches of the Caribbean, Mediterranean, and Pacific.  We've watched every film Woody Allen ever made, and laughed until we cried.  But most of all, out of our love grew life...two lives.

Love definitely hasn't been easy for us.  We're both so opinionated and stubborn, which has made things really tough at times.  But I know that I absolutely would not want to be on this journey with anyone else.  In the quiet moments, I feel a contentment in my heart that I just can't explain.  I feel grateful to be able to hold this hand through life, to share life with someone I love so deeply.

To celebrate our day, I made us some little almond flour tartlets with coconut cream and blackberries.  They were light, and just sweet enough.  The crust can be tweaked to your preferences, and if you don't care for coconut or aren't vegan, feel free to use real cream.

1 1/2 cups almond flour
1/2 teaspoon salt
1/4 cup coconut oil
a little bit of water

2 cans coconut milk
1 vanilla bean
stevia (or honey)
fresh blackberries

Begin by placing the coconut milk in the refrigerator for at least two hours (overnight is preferable).  Preheat oven to 325 degrees.  To make the crust, mix the almond flour and salt in a small bowl, and add in the coconut oil and about 1-2 tablespoons of water (just until it starts to come together, and look like dough).  Press into 4 mini tartlet pans and bake at 325 for 20 minutes, or until they're golden brown.  Set aside to cool.  Remove the coconut milk from the fridge and scoop out the solid cream that's risen to the top (save the coconut water for smoothies or drinking).  Using a stand or handheld mixer, beat until fluffy, adding in the vanilla and about 5 drops of liquid stevia (or one packet dry).  Once fluffy, top the tartlets with a generous dollop of coconut cream and fresh blackberries.

serves 4.

  

5 comments:

Lea said...

Happy anniversary!!

detailsjuliette said...

Hello Megan,

happy happy anniversary. I am happy you are honest about your relationship. Love is like this, it's never perfect, otherwise it would probably be extremely boring. I hope you had a wonderful day!

Juliette

warmvanillasugar.com said...

Happy Anniversary! What a beautiful dessert to celebrate with :)

Kate Alexander. said...

looks so delicious on these hot days. happy 6 years! Bruce and I spent the first year of our relationship finding/watching all Woody Allen movies. must be something all great couples share in common ;)

Jo said...

I made these last night for my husband and me and they were wonderful. My coconut cream was a bit more like coconut soup, though... I don't have a hand mixer or stand so I used a whisk to whip by hand. I couldn't quite get the same effect. It was delicious though! We also tossed in some bananas.

Happy anniversary. You two make a beautiful couple.