I’m Back…. with Fig Tarts with Cinnamon & Vanilla Creme!!!

fig tartFinally, I am back on track!!! After a whirlwind of a summer with a slammed Pilates and Wellness studio. While throwing in a new pregnancy in between the craziness of 2 other small ones and a resort area business, I’m finally catching my breath and getting back on track! Sadly it’s been 4 months since my last post. I can’t believe I am actually saying that! 4 months is way to long!!!! In the three years of hosting this blog I think the longest I ever went without posting was 2 weeks, but I just couldn’t get to it happen, working 70 hours a week, running two little ones to camp all summer, and now baby number 3 is headed our way in only 7.5 more weeks. Can’t believe time has flown by this fast.

But I wanted to get back into writing and sharing with you the things I’m doing in the studio, in the garden, and of course in the kitchen. So with that being said. Here is my newest guilty pleasure creation.(Fig Tarts with Cinnamon and Vanilla Creme!) Hope you enjoy it and only hope that you guys will be super excited to have me back! And I’ll be doing my best to stay on track at least once or twice a week posting even with the new arrival quickly approaching. Hope everyone is well and look forward to hearing from you all! Feel free to leave a comment!

Shells:

  • 1 cup almonds (organic preferred) soaked for at least 6 hours to sprout. This is optional.
  • 1 cup Mejool dates-pitted
  • 1 Tbsp water if needed

Filling:

  • 1 cup cashews (organic preferred) soaked until soft, at least an hour
  • 1 1/2 Tbsp honey or maple syrup
  • 1/4 tsp alcohol-free vanilla extract
  • 1/2 tsp ground cinnamon

Topping:

  • fresh figs sliced in quarters
  • sprinkle of cinnamon for the top

Directions:

  1. Combine cashews, honey/syrup, vanilla and cinnamon in a food processor or Vitamix until smooth. Add water if mixture is too thick
  2. Refrigerate in a separate bowl
  3. Next add almonds and dates in food processor till you get a sticky mixture. Add water again if consistency is too thick.
  4. Using a tablespoon, make ball size tarts, by flattening down the tops on a baking sheet or if you have a tart pan. Chill in refrigerator for 20-30 mins.
  5. Place filling on top of tarts.
  6. Top with figs and dash of cinnamon

 

 

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This entry was posted in Food, Raw Food, Recipes and tagged , , , , by Farm, Foodie and Fitness. Bookmark the permalink.

About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

6 thoughts on “I’m Back…. with Fig Tarts with Cinnamon & Vanilla Creme!!!

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