We went to a bittersweet going away party – saying goodbye to our friend who held his party and introduced us to an amazing record shop run by welcoming, smart and fun people. We had a great time. Our two year old daughter was a little annoyed that there could be a “party” that did not involve singing happy birthday, cake and a bouncy castle. When I asked her if she had fun, she said “yeah, but no cake. no cake. no cake?!” I don’t think I realized how many parties she must have celebrated in daycare/preschool – and the preschool’s idea of healthy cake involves a pound of sugar. So I decided to show her that she could have cake that was healthy and tasty…with frosting. Flourless, no refined sugars and made with whole food ingredients.
It was 4 PM. My husband called to tell me that he was stuck in traffic and that new neighbors were coming over for dinner at 6 – he thought he planned enough food but was not sure. I unable to host people for dinner and not have enough food – it just goes against my nature. I opened the fridge and strawberries fell out everywhere thanks to our recent strawberry harvest. The first thing that came to mind was chocolate covered strawberries, but I was really craving brownies…so I decided to make a nut-based vegan chocolate brownie tart with strawberry lemon cashew creme – gluten, dairy and soy-free using dates for sweetness.