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Chocolate Coconut Tart (Raw)

2014-04-27 04.42.43

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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Rawky Road Fudge

2014-01-19 07.42.12

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A raw version of Rocky Road Fudge… Rawky Road?

I thought it was clever.   🙂

This is so simple and SO yummy… my five year old asked for three pieces this evening!

What you’ll need…

  • 1/2c of coconut oil
  • 1/2c of soak, pitted dates
  • 1/4c of raw cacao powder
  • 1/4c of chopped almonds
  • 1/4c of chopped walnuts
  • 2tbsp of shredded coconut

 

Place the oil, dates and cacao into the food processor and process until smooth.

Remove the blade and stir in the remainder of the ingredients.

Place the mixture into a parchment lined loaf pan, pack it in tight and into the freezer it goes for about thirty minutes.

Slice into small squares and store in the freezer.

Make sure you share with your friends so you’re not tempted to eat more than you should!  🙂

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g-g-g-GHOST!

October 27th, 2013 052

I think Casper was one of my favorites when I was young(er).

This particular ghost is vegan AND gluten free.

Still needs a few decorations, but I know you’re creative.

For the cookie…

  • 2c of Bob’s all purpose gluten free flour
  • 1c of soy free Earth Balance
  • 1/c of coconut sugar
  • 1tsp of cinnamon
  • 1tsp of vanilla

Place all of the ingredients in a bowl and get your hands in there.

🙂

I think our hands are great kitchen tools…and it’s therapeutic.

Squish it all until it’s fully combine and shape it into something that resembles a ball.

Place it in the fridge for an hour or more.

Roll out the dough on a floured surface…make sure your rolling pin is also floured.

You want the cookies to be about half a centimeter thick.

Bake the cookies on a parchment lined cookies sheet in a 350 degree oven for ten minutes.

Cool completely and carefully store in an airtight container.

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Cantaloupe Smoothie

June 11th, 2013 080

This just might be my new favorite way to get the morning started!

🙂

Cantaloupe is SO good for our beautiful bodies…it often gets overlooked on our regular trips to the grocery store, but we’re gonna change that.  It’s loaded with goodness and we certainly love a nutrition powerhouse!

What we used for two of us…

  • 1/2 a cantaloupe
  • 1 banana
  • 6 rooibos tea ice cubes
  • 1c of ‘So Delicious’ coconut milk

So simple.

Whiz it up in your vitamix or blender until smooth and enjoy.

We enjoy our smoothies even more now that we have the beautiful glass straws from Glass Dharma!

You really should have one!   🙂

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Happy Tuesday, friends!

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Earthy Cookies

June 5th, 2013 027

What you’ll need…

  • 1c of oats
  • 1c of spelt flour
  • 1/4c of unsweetened shredded coconut
  • 3tbsp of flax seeds
  • 1tbsp of chia seeds
  • 1/4c of coconut sugar
  • 1/4c of oil (today we used grapeseed)
  • 6tbsp of ‘So Delicious’ coconut milk
  • 2tbsp of molasses
  • 1tsp of cinnamon
  • about 40g of chopped chocolate (today we used half of a ‘Theo’ dark chocolate orange bar – but you could use more!)

Mix all of the ingredients together until it forms into what looks just like cookie dough.

Next time we make these we’re going to add in a yam!

🙂

We made larger cookies today and got about ten of them with this recipe.

We first rolled the mixture into balls, placed them on a parchment lined cookie sheet and then using the bottom of a mason jar, gave the a little squish so they were flat and round… kind of resembling a cookie.

🙂

Bake them in a moderate (350) oven for eighteen minutes if they’re on the larger side and fifteen minutes if they’re on the smaller side.

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Cool and enjoy!

Happy, healthy eating y’all!

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June 5th, 2013 052

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