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Today is a very exciting day- Paige and I are launching a new series, and it’s all about learning from talented makers! We wanted to dream up something that would expand our skill set, teach our readers something new, and celebrate all of the incredible people creating in our city and beyond.

We call it the #PastelCraftClub, and it knows no limits!

from now on you can expect a new tutorial, recipe, or how-to on both of our blogs every two weeks, and we’ll be covering everything from an artisan jam recipe, floral DIY’s and a wall tapestry tutorial, to knitting projects, simple building and design projects, and more. The possibilities are seriously endless, and after a quick brainstorm of people and projects to cover, only one question was left: where do we start?

In the end, the answer was obvious- healthy, crazy delicious, and not to mention beautifully crafted, our friend Liz’s Unbaked Cake Co. treats are truly phenomenal, and we have been dying to learn how to make them! Liz already posted a beautiful pink Raw Vegan White Chocolate Raspberry Rose Tart recipe on Random Acts of Pastel awhile back, so this time around we went for a purple favourite from Liz’s Lineup: Blueberry Lavender Mini Tarts!

To make things easier for us unbaking rookies, Liz wrote the recipe for a “cheesecake”, which is much more easy to put together and doesn’t require piping. She also included instructions for the mini tarts shown here in case you’re a piping expert! Perfectly floral, sweet, and healthy enough to eat for breakfast, this nutrient dense recipe is maybe one of our favourite things ever.

Blueberry Lavender Cheesecake

Ingredients //

Crust:
2 cups raw almonds
6 medjool dates
2 tbsp agave
1 tbsp water
1/4 tsp sea salt

Filling:
3 cups raw cashews
1 cup blueberries
1 cup coconut oil
1 cup agave
1 cup lemon juice
1/4 cup water
2 tsp dried lavender

Recipe //

Yield: 1 x 9″ cheesecake

1. Crust: process almonds in a food processor until finely ground. Add dates and salt and process until incorporated. Slowly pour in agave and water and pulse until mixture comes together.

2. Press crust into a 9 inch spring form pan and set aside.

3. Filling: process all ingredients in a food processor or Vitamix blender until smooth and creamy.

4. Pour filling into spring form pan.

5. Let cheesecake set in the freezer overnight.

6. Garnish with fresh fruit, chopped nuts, dried lavender, leftover crust, and/or whatever else you may have on hand. Slice and enjoy.

To make mini tarts: press and form crust into mini silicon muffin moulds (will need 3 x the crust recipe) and then fill with blueberry lavender filling. Filling can be spooned into the crust or it can be piped. To pipe, filling must set in the fridge overnight so that it firms up. Garnish each tart with a blueberry. Recipe yields aprox. 50-60 mini tarts.

Happy Monday! I’m super excited to be sharing a truly incredible recipe with you here today, created especially for RAOP by the oh so talented Liz Gallagher of Unbaked Cake Co.

I first met Liz at a Game of Thrones potluck one of our mutual friend’s hosted, and she brought the most incredible avocado dip ever (I’m still after that recipe). I quickly learned that Liz pretty much never shows up anywhere without a wildly impressive appetizer or dessert, and I was so excited when she told me she was planning on launching a Kickstarter to help expand her delicious raw vegan baking far and wide.

To help Liz promote her baking endeavours, we got together and dreamed up a delicious raw vegan tart recipe that’s loaded with nutrition, flavour, and floral amazingness. We called it the “White Chocolate Raspberry Rose Tart”, and you can find the recipe below!

White Chocolate Raspberry Rose Cheesecake

Crust:
1 cup raw cashews
1 cup raw almonds
2 tbsp agave
1 tbsp water
pinch of salt

Filling:
1 1/2 cup raw cashews
1 cup raspberries
1/2 cup agave
1/2 cup water
1/4 cup coconut oil, melted
1/4 cup cacao butter, melted
1-2 tbsp rose water (depending on potency)
1 tsp beet juice
seeds from 1 vanilla bean

1. For the crust, process cashews and almonds in a food processor until finely ground. Add salt, agave and water and pulse until it comes together

2. Press crust into a 9 inch spring form pan and set aside

3. For the filling, process all ingredients in a food processor or high speed blender until smooth and creamy

4. Pour filling into spring form pan and let it set in the freezer overnight

5. Garnish with fresh raspberries, white chocolate roses and/or whatever else you may have on hand – crumbled leftover crust, beet pulp, coconut flakes, chopped nuts, etc.

6. Slice and enjoy!