There is almost nothing better in spring than taking walks to enjoy the first flowers of the season. The emergence of daffodils always signals for me that winter is truly over and all the wonderful weather months of the year are yet to come. William Wordsworth also appreciated daffodils, writing a masterpiece of a poem dedicated to these symbols of rebirth. The poet not only exulted in the sight of the daffodils but realized his indulgence in such displays of natural beauty carried over to more mundane times when they would “flash upon” his “inward eye”. More reason to make time to appreciate beauty as a way to enrich your life and sustain your health.
by Williams Wordsworth
I wandered lonely as a cloud
That floats on high o’er vales and hills,
When all at once I saw a crowd,
A host, of golden daffodils;
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze.
And twinkle on the milky way,
They stretched in never-ending line
Along the margin of a bay:
Ten thousand saw I at a glance,
Tossing their heads in sprightly dance.
Out-did the sparkling waves in glee:
A poet could not but be gay,
In such a jocund company:
I gazed–and gazed–but little thought
What wealth the show to me had brought:
In vacant or in pensive mood,
They flash upon that inward eye
Which is the bliss of solitude;
And then my heart with pleasure fills,
And dances with the daffodils.
Mango and Mandarin Orange Paleo Cheesecake Tart
Daffodils* blooming is also the time of year when fresher flavors are in order. Following on the heels of the Paleo Key Lime Pie I share this recipe for a frozen paleo cheesecake tart that also incorporates the refreshing flavor of citrus. This no-bake, grain-free paleo dessert contains a dairy-free “cheesecake” layer of mandarin orange flavored cashew cream topped with a puree of mangos and mandarin orange juice.
Paleo Cheesecake Tart Ingredients:
- 2 cups walnuts
- 8 Medjool dates
- 1/2 cup unsweetened coconut flakes
Paleo Cheesecake layer:
- 2 cups raw cashews (soaked in 2 cups of water, then drained)
- 1 cup fresh squeezed Mandarin orange juice (or an type of orange you can find)
- 2 tablespoons Mandarin orange zest
- 1/2 cup virgin coconut oil
- 1/2 cup honey
Mango and Orange layer:
- 6 cups diced mango (I used a combination of fresh and frozen)
- 1/2 cup honey (or more depending on the sweetness of the mangos and your taste)
- 1/2 teaspoon celtic sea salt
- 1/4 cup Mandarin orange juice
- 1 packet gelatin** (1/4 ounce)
- Combine the crust ingredients in a food processor and pulse until you get a course mixture. Pour the mixture into a 9 inch springform pan. (I recommend you lightly oil the sides of the pan to make it easier to remove once the tart is frozen.)
- Press down with your fingers or the back of a spoon to pack it evenly into the bottom of the pan to create a base.
- Drain the soaked cashews and place into a food processor with the orange juice, zest, coconut oil and honey and process for several minutes until very smooth and creamy. Pour into the springform pan on top of the tart base. Place into the refrigerator or freezer until set.
- Combine the mango, honey and salt in a food processor and process until smooth.
- Heat the 1/4 cup orange juice in a small bowl, add the packet of gelatin and stir until the gelatin melts. Immediately add it to the food processor with the mango mixture and continue to process for another minute or two. Pour the mango mixture on prepared “cheesecake” tart base.
- Top with some extra orange zest, if desired, cover with plastic wrap and freeze.
- Before serving, allow the tart to defrost slightly so you can remove the sides of the springform pan and so it can be cut but is still mostly frozen.
*Daffodils on the cake are for decoration only. Keep in mind daffodils are poisonous if ingested.
**Gelatin is somewhat optional in this recipe. If you leave it out the recipe (unless I am mistaken) would be considered raw and vegan. If you serve it frozen you probably don’t need it but I have only made it with gelatin to ensure it holds its form a little better when defrosted than it otherwise might. It’s really up to you.
Thanks to The Urban Cottage for lending me the cake stand!
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