Settling back in to the regular work week after a 4 day weekend
completely sucks can be challenging. Cave Man and I had an amazing few days off, spent with friends and family. Needless to say, it was a much needed break from the normal hustle and bustle. Because I’m not quite ready to face reality, let’s recap the fun!
For the 4th of July holiday, we had a few friends join us at the pool for a small BBQ. We wanted to keep it really simple so Cave Man grilled sweet and spicy chicken thighs and I threw together a Greek salad. We chopped up a watermelon for a light and refreshing dessert. Easy peasy! Not having to coordinate an extravagant, expensive party gave us the opportunity to truly relax and enjoy the day.
Saturday really was the highlight of the weekend. We joined Cave Man’s family in celebrating his nephew Griffin’s first birthday! The family did a beautiful job putting the movie themed party together and everyone had a blast. I just couldn’t get enough of the sweet, blue-eyed birthday boy. Love me some baby cuddles!
Cave Man & Griffin – Adorable overload.
Griffin’s very 1st cake!
“Dad, are you sure this is okay?”
“Okay, if you insist.”
Meet Candice, Griffin’s aunt and bad ass Crossfitter at our box, Crossfit 580.
I also caught up with and had some laughs with Natalie & Brooke.
We ended the night watching Despicable Me in the backyard, using a projector against the back wall. All the kiddos were bundled up in blankets on the grass and were fast asleep before the movie ended. Mission successful!
After all the fun, it was time to get to business in the kitchen. If you follow my Instagram account, you may have seen a post a few weeks back for a simple blueberry stuffed baked sweet potato, inspired by this recipe by Juli over at PaleOMG. I knew I had to take this flavor combination and transform it into my style of dessert. I thought, tartlets…I need to make tartlets! Why not a bite size hazelnut-almond tartlet stuffed with my new found addiction of sweet potato and blueberries? It’s the perfect amount of sweet and crunchy, leaving you satisfied and energized. You might even get away with calling this a post workout snack. Maybe.
Hazelnut-Almond Tartlet Crust
(Makes approximately 18 mini tartlets)
- 1 cup roasted hazelnuts
- 1 cup almond flour
- 1/4 cup coconut oil
- 3 tbsp. maple syrup
- 1/4 tsp. sea salt
Using a food processor, grind the hazelnuts down to a flour.
Combine the dry ingredients with the wet ingredients and mix well. To make perfect bite size tartlets, use a mini cupcake tray and press one tablespoon of the tartlet dough around the sides and bottom of each mold. Bake at 350°(F) for 12 minutes. You may notice the bottom of the tartlets puff up in oven. You can use a spoon and gently press them down after removing the tray from heat. Let the tartlet crusts cool for at least 10 minutes and set aside while preparing the filling.
Sweet Potato Stuffed Bluberry Tartlets
- (1) batch of hazelnut-almond tartlet crusts (see below)
- 5 small sweet potatoes, or 3 large sweet potatoes
- 1/4 cup full fat coconut milk, chilled overnight (I use the Thai Kitchen organic)
- 1 tbsp. cinnamon
- 2 cups fresh blueberries (frozen can be used, but must be thawed out)
- 1/4 cup local, raw, unfiltered honey (My local favorite is Steve’s Bees)
- 1/4 cup water
Skin and chop the sweet potatoes and steam or boil until soft. In a blender or food processor, combine the cooked sweet potatoes with the coconut milk and blend until it resembles a mash. Add the cinnamon and continue to blend until incorporated. Let the sweet potato filling chill in the refrigerator for at least an hour. To make the blueberry sauce, combine the blueberries, honey and water in a small saucepan and bring to a boil. When boiling, turn down to a lower heat and let simmer for approximately 15 minutes until sauce has reduced. The blueberries will pop in the heat, however keep a close eye on it because you need some whole berries for the topping as well. Once the sauce has reduced a bit, stick in the refrigerator to chill for at least an hour as well. This will thicken the sauce and take it from good to amazing. So no skipping this step!
When the sweet potato filling and chunky blueberry sauce is ready, remove from the refrigerator and pipe the sweet potato filling into a pasty bag. You’ll need a spoon for the blueberry sauce, and also the prepared tartlet crusts. Spoon a small amount of the blueberry sauce into each tartlet – just enough to cover the bottom of tartlet. Throw in a blueberry or two for good measure.
Pipe about one tablespoon of sweet potato filling into the tartlets, over the blueberry sauce. Then top with the chunky blueberry sauce (more berries, less sauce). Indulge immediately for maximum results.
It’s okay, you can go back for seconds…and thirds. I won’t tell.
Now excuse me while I finish my plate.