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Chocolate Coconut Tart (Raw)

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Raw. Vegan. Gluten Free. Oh, and it is delicious!

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For the base…

1c of oats
1/2c of unsweetened shredded coconut
1/2c of soaked, pitted dates
1/2c ground flax seeds
1/4c of coconut oil
1tbsp of agave

Toss all of the above into your food processor for a minute or two and then press the mixture evenly onto the bottom of a round tart pan…about eight or nine inches.

Place the base into the freezer while you make the the next layer.

For the top…

1.5c of unsweetened shredded coconut
1c of soaked pitted dates
1/2c of coconut oil
1/2c of raw cacao powder
1/4c of coconut flour
a pinch of vanilla

Process all of this in your food processor until smooth and then evenly press this mixture down on top of your base.

Place it back into the freezer for about an hour and voila!

You should get about 16 – 18 pieces with this recipe.

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2014-04-27 05.01.41

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Peanut Butter Cups…Inside Out!

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I love chocolate peanut butter thingies that you find over Easter…just not a big fan of the ingredient list.

I’ve tried to create something ‘post worthy’ the past two years, but no luck.

I’m SO excited to share these with you. They are SO delish!

What you’ll need for six cups…

6tbsp of melted cacao butter
6tbsp of raw, smooth peanut butter
1tbsp of agave, coconut nectar or maple syrup
a pinch of vanilla powder (or the bean)

Gently melt the cacao butter and whisk in the remainder of the ingredients.

Pour a bit of it into the bottom of six silicon muffin cups and place them into the freezer.

For the chocolate…

about 30g of raw, dark chocolate
1tsp of coconut oil
a pinch of himalayan salt

Melt a bit of raw dark chocolate (or make your own) and add in the coconut oil and salt. Give it a good stir and pour a bit of that onto the PB base…back into the freezer they go.

Five or ten minutes later… drizzle the last layer of the peanut butter mixture to finish it off.

Store them in the freezer until your ready to share.  🙂

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