Today we have another guest post from the wonderful Planting Goodness, the best website to inspire you when it comes to seasonal eating, and how to get started on home grown food. They kindly shared a beautiful summer recipe with us back in July, and I’m back again today with another one!

Below are their words…

We had an overload in our peach and raspberry harvest, so we came up with this easy, no-bake tartelette for summer. Peaches are used in the base to keep it moist and sweet. They can also be blended and used as a topping, if you wish. The flowers are homegrown too!


Ingredients (serves 8/10)

For the base

  • 2 cups raw oats
  • 1 1/2 cup pitted dates (or 1 cup pure date honey)
  • 3 large peaches
  • A handful of cashews
  • 1/3 cup coconut oil
  • A splash of waterFor the filling
  • 2 cups unsweet coconut cream
  • Juice from 1/2 lemon
  • Your favorite mix of edible summer flowers
  • 1/2 cup raspberries

Prep time

10 minutes

For the base

  • Blend all ingredients – except for the peaches – in a blender with an S-blade, for 5 minutes on high speed
  • Line a round pan with parchment paper, then transfer the base mixture from the blender to the pan with a spatula
  • Blend the peaches for 2 minutes on high speed. Then spread the mixture on the base.
  • Refrigerate for a few minutes

For the filling

  • Juice a lemon using a strainer for the seeds. Set seeds aside to replant or grind into a facial scrub.
  • Add the lemon juice to the coconut cream.
  • Whip the mix in a blender with whipping wires, on high speed for 3 minutes.
  • Remove the base from the fridge.
    Put a glass in the center of the tratelette. Fill the base with whipped cream, moving around the glass so as to leave the center empty.
  • Fill the empty center with raspberries and refrigerate.
  • When serving, top with edible summer flowers and a sprinkle of your favorite seeds.

Special extra

For an extra fun touch, you could remove the center of the tartelette completely (base included). Then top it with whipped cream and set it aside for a cozy dessert moment to split in two. Fill the center of the remaining tarte with raspberries and flowers.

So good! I’m definitely going to be making this all summer. Check out Planting Goodness for more beautiful, seasonal recipes.

Until next time, stay magic y’all.