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Raw Chocolate Tart!

Chocolate Tart

It’s be soooo long since I have posted on here… no excuse.

Hopefully this makes up for it.  🙂

There aren’t a whole lot of words to describe how wonderful this is.

Very simple, nutritious ingredients and you have yourself one decadent dessert.

For the crust…

1c of pecans
1/2c (or 10) soaked, pitted dates
1/2c of raw cacao powder
1tbsp of coconut oil
a pinch of ground clove

Process in your food processor until well combined and press into the bottom of a parchment lined eight inch tart pan.

For the filling…

1 can of coconut milk – solid part only
1/2c of coconut oil
1/2c of raw cacao powder
1tbsp of coconut nectar
a pinch of ground cloves

Process in your food process until smooth and creamy and then pour over top of the base.

Place it into the freezer for thirty minutes and voila!

Decorate with cacao nibs, coconut flakes or the fruit of your choice.

I got twenty pieces out of this one. Be sure to store in the fridge.

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KEY-WI LIME PIE!

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SO excited!

For the crust…

1c of pitted dates
1/4c of apricots
1c of unsweetened shredded coconut
1/2c of brazil nuts
the juice of half a lime

Soak your dates and apricots for about four hours.

Process all of the above in your food processor until well combined and press into the bottom of a round tart pan. Set aside.

For the filling…

1/2c of brazil nuts
1/2c of coconut oil
1/2c of unsweetened shredded coconut
1/2c of fresh squeezed lime juice (plus some rind)
2 peeled kiwis
1 or 2 kale leaves (stems removed)
2tbsp of coconut nectar

Process the brazil nuts first until they resemble crumbs.

Add in the coconut and then the rest of the ingredients and process until smooth.

Pour over the crust and place it into the freezer for an hour or two.

Store in the freezer… maybe the fridge.

Enjoy!

4 Comments »

Carrot Cake!

2014-06-13 04.14.17

Healthy & SO delicious!  And almost raw…   🙂

I made these today with one of my favorite, beautiful peeps and let me tell you… they were fabulous!

Not too sweet, but rich and creamy and full of goodness!

For the ‘cake’…

1c of quinoa flakes
1/2c of soaked prunes
4 or 5 grated carrots (squeeze all the liquid out!)
1/3c of unsweetened coconut
1/4c of brazil nuts
a pinch of vanilla powder
a pinch of cinnamon
2tbsp of fresh orange juice
1tbsp of orange zest
1tsp freshly grated ginger

Process all of the above in your food processor until well combined.

Press the mixture into six silicon cupcake cups and place them into the freezer for about an hour.

While they’re in the freezer…

Cashew cream…

1.5c of soaked raw cashews
1/3c of soaked prunes
2/3c of freshly squeezed orange juice

Process all of the above in your food processor until creamy.

Remove the cake from the freezer and place a generous dollop of cream on top!

Voila!

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2014-06-13 04.13.52

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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

9 Comments »

Spider Cupcakes

spider cupcakes

We used a gluten free, vegan cupcake this time, but the icing can be used on your favorite muffin recipe…maybe one that you can sneak some carrots or zucchini into?

🙂

For the icing…use equal parts pumpkin puree and coconut cream and then drizzle in a bit of coconut nectar…or maple syrup.

For the coconut cream…place a can of full fat, organic coconut milk in the fridge for about an hour.

Give it a gentle shake…you don’t want there to be any swishing.

Open the can and scoop out the solid part…don’t throw out the liquid, it’s great in a smoothie (but don’t store it in the can)!

Give it all a good whisk and you’re ready to go!

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