Slow Living in Northern Europe | No-Bake Lime-Avocado Cake & Vegan Chocolate Tart | Summer Garden

May I offer you a slice of healthy raw cake alongside organic tea of lemon balm, chamomile, and peppermint harvested just 2 meters away? ;) In today's video, I'll be making two beautiful no-bake cakes: an avocado-lime raw cake and a vegan chocolate tart. I have been enjoying the beautiful summer in Estonia, with thunderstorms, sun, rain, and more. Enjoy!

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🥑Lime-Avocado Raw Cake (From the book 'Magus Aastaring' by Merilin Siimpoeg)

Base:
50 g oats
65 g salted and roasted peanuts
100 g soft dates
3 tbsp coconut oil

Filling:
200 g cashews
2 large ripe avocados (about 350 g avocado flesh)
3 limes
70 ml agave syrup
1 tsp vanilla extract
150 ml coconut milk
50 g coconut oil
4 tsp psyllium husk powder (I replaced with 4 tbsp chia seeds)

Instructions:
Soak the cashews in water for 3-4 hours or overnight.
Process the oats and peanuts in a food processor until finely ground.
Add the chopped dates and melted coconut oil, and mix until well combined.
Press the mixture into the bottom of an 18-20 cm springform pan lined with baking paper, and place it in the fridge to set.
Drain the soaked cashews and add them to a blender.
Add the avocado flesh, lime juice, agave syrup, vanilla extract, coconut milk, melted coconut oil, and psyllium husk powder (or chia seeds) to the blender.
Blend everything until smooth and well combined.
Pour the filling over the base and smooth the top.
Freeze for 2-3 hours until the filling is firm. After that, store the cake in the fridge to avoid it becoming too icy.
Decorate the cake with fresh berries, edible flowers, and peppermint leaves.

🍫Chocolate Tart (Inspired by Ragne Värk recipe)

Base:
200 g walnuts
75 g dried dates
50 g room temperature coconut oil

Filling:
1 can (400 ml) coconut cream
150 g dried dates
2 tsp coconut oil
50 g raw cacao powder
1-2 tbsp chia seed

Instructions:
Finely crush the walnuts and dates separately using a hand mixer or food processor and place them in a bowl.
Mix everything together with the coconut oil.
Press the mixture into the bottom and slightly up the sides of a 20 cm springform pan.
Place the first three ingredients (coconut cream, dried dates, and coconut oil) in a bowl and blend until the dates are well incorporated with the coconut mixture.
Stir in the cacao powder with a spoon.
Add the chia seeds and blend again.
Pour the filling into the prepared base and refrigerate for at least three hours to set.
Decorate with raspberries, if desired.

TIMESTAMPS:

00:00 Intro
00:36 Lime-Avocado Raw Cake
03:16 Thunderstorm
04:08 Continuing Lime-Avocado Raw Cake
04:44 Decorating the Cake in the Garden
06:47 Tea & Cake in the Garden
07:31 Meeting with the President of Estonia
09:01 Vegan Chocolate Tart
12:00 Decorating Vegan Chocolate Tart