simplydish

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Raw Banana Cream Pie

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For the crust…

  • 3/4c of shredded coconut
  • 1/2c of dates (soaked)
  • 1/2c of walnuts
  • 1/4c of buckwheat

Place all of the above into your food processor and process until well combined.

This time we made individual pies using silicon muffins cups, but you could also make one larger pie by using a tart pan.

Press a generous tablespoon of the mixture into the cups and set aside.

For the banana cream…

  • 2 smallish ripe bananas
  • 1/2c of brazil nuts
  • 1/2c of coconut oil
  • 2tbsp of coconut nectar
  • a pinch of vanilla

Process all of these ingredients in your food processor until smooth.

Scoop the filling onto the crust and place the pies into the freezer for at least an hour.

Enjoy!

Store in the fridge or freezer.

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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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Apricot Bars!

2014-03-31 10.15.03

Aaaapricot Bars!

I may have stumble upon a new favorite.

We used to buy apricot logs from the grocery store on occasion, but it was definitely a love/hate relationship.

They were so tasty but the list of ingredients weren’t on my list of favorite things to put into my five year old’s body.

These ones…four ingredients. That’s it.

Into your food processor…

1/2c brazil nuts (process first)
1c of dried, organic apricots
1c of unsweetened shredded coconut
2tbsp of coconut oil

Process the nuts first until they resemble crumbs. Add in the rest and process until well combined.

Press the mixture into a parchment lined loaf pan and into the freezer they go.

Now, you can probably get away with no coconut oil, but I was too excited I had to share. They are SO good!

Store in the freezer – or the fridge. Enjoy!

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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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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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