Somewhere between a peach and a prayer,
they taste of well water
and butterscotch and dried apples
and desert simooms and lust. 

( Diane Ackerman – The Consolation of Apricots)

I like to think of apricots as the underrated best friend of big peach and nectarine, always standing in their shadows but having a whole lot to offer as well! As you might know by now I am all for taking advantage of seasons and its produce to the fullest, so august means ripe juicy apricots on everything. For weeks I had an image in my head – layers and layers of apricot halves, placed neatly in a circle. This is what came out, apricot halves on top of vanilla cream, smeared across a date dough.
The cake is tempting on its looks alone, but wait until you get a bite of it. Yes, you’re welcome!

I am sorry for the lack of posting, the blog is going through some changes right now but I can swear that there will be more recipes on a regular basis again, as well as some other amazing stuff and news… aaaand I cannot tell you more right now but I am sure you are going to love it! At least I do, so there is one so far!

The next two months I will be blogging from new york, ’cause that is where I ( lucky me ) will be. My sister and I will eat us through the city & I am going to do a yoga teacher training ! Writing it out makes it so surprisedly real and I could not be more excited. You will definitely see a lot of food and yoga related things on my instagram, so if you are interested in this kinda entertainment feel free to follow my adventures there!











Let’s talk about that ice cream. It is a creamy dream come true. Simple, rich and full of flavor!
Vanilla flavor that is. Decadency in a healthy treat because why not? You’re worth it!
And speaking of healthy and full of flavor, I topped the whole thing with some excellent olive oil.
Yes you read that right. Olive oil on top of vanilla ice cream is the bomb. Just sayin’.

makes 1 small tart, serves 2

1 cup almonds
6 dates, pitted
1 tbsp vita verde olive oil
1 tsp sea salt

Combine all ingredients in a food processor. Pulse until combined and forms a sticky dough. Use your hands to press the crust into a mini tart
pan lined with parchment paper. Place into the freezer to set.

Vanilla ice cream/ Filling
1 cup macadamia nuts, soaked
2 tbsp lemon juice
1/4 cup raw honey (optional rice syrup, raw sugar…)
1 vanilla bean, scraped / 2 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups fresh young coconut meat

Combine all ingredients in a high-speed blender, blend until smooth.
Pour a thin or thick layer ( after your fancy) over the tart crust and spread evenly. Place in the fridge or freezer for a bit before serving to allow filling to become firm. When ready to
serve, layer with the sliced apricots, a dollop of vanilla ice cream and a drizzle of some fine olive oil.

4 ripe apricots
2 tbsp olive oil