Slow Living in Northern Europe | No-Bake Lime-Avocado Cake & Vegan Chocolate Tart | Summer Garden

May I offer you a slice of healthy raw cake alongside organic tea of lemon balm, chamomile, and peppermint harvested just 2 meters away? ;) In today's video, I'll be making two beautiful no-bake cakes: an avocado-lime raw cake and a vegan chocolate tart. I have been enjoying the beautiful summer in Estonia, with thunderstorms, sun, rain, and more. Enjoy! 📌#estonia Instagram:   / idyll.in.everyday.life   Pinterest:   / _created   #summer #rawcake #healthy 🥑Lime-Avocado Raw Cake (From the book 'Magus Aastaring' by Merilin Siimpoeg) Base: 50 g oats 65 g salted and roasted peanuts 100 g soft dates 3 tbsp coconut oil Filling: 200 g cashews 2 large ripe avocados (about 350 g avocado flesh) 3 limes 70 ml agave syrup 1 tsp vanilla extract 150 ml coconut milk 50 g coconut oil 4 tsp psyllium husk powder (I replaced with 4 tbsp chia seeds) Instructions: Soak the cashews in water for 3-4 hours or overnight. Process the oats and peanuts in a food processor until finely ground. Add the chopped dates and melted coconut oil, and mix until well combined. Press the mixture into the bottom of an 18-20 cm springform pan lined with baking paper, and place it in the fridge to set. Drain the soaked cashews and add them to a blender. Add the avocado flesh, lime juice, agave syrup, vanilla extract, coconut milk, melted coconut oil, and psyllium husk powder (or chia seeds) to the blender. Blend everything until smooth and well combined. Pour the filling over the base and smooth the top. Freeze for 2-3 hours until the filling is firm. After that, store the cake in the fridge to avoid it becoming too icy. Decorate the cake with fresh berries, edible flowers, and peppermint leaves. 🍫Chocolate Tart (Inspired by Ragne Värk recipe) Base: 200 g walnuts 75 g dried dates 50 g room temperature coconut oil Filling: 1 can (400 ml) coconut cream 150 g dried dates 2 tsp coconut oil 50 g raw cacao powder 1-2 tsp chia seed Instructions: Finely crush the walnuts and dates separately using a hand mixer or food processor and place them in a bowl. Mix everything together with the coconut oil. Press the mixture into the bottom and slightly up the sides of a 20 cm springform pan. Place the first three ingredients (coconut cream, dried dates, and coconut oil) in a bowl and blend until the dates are well incorporated with the coconut mixture. Stir in the cacao powder with a spoon. Add the chia seeds and blend again. Pour the filling into the prepared base and refrigerate for at least three hours to set. Decorate with raspberries, if desired. TIMESTAMPS: 00:00 Intro 00:36 Lime-Avocado Raw Cake 03:16 Thunderstorm 04:08 Continuing Lime-Avocado Raw Cake 04:44 Decorating the Cake in the Garden 06:47 Tea & Cake in the Garden 07:31 Meeting with the President of Estonia 09:01 Vegan Chocolate Tart 12:00 Decorating Vegan Chocolate Tart Music from Epidemic Sound: https://share.epidemicsound.com/xccqub