simplydish

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Cranberry Peppermint Fudge

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It’s that time of year again.

🙂

This just might be my new favorite!

Into your food processor….

  • 2c of unsweetened, shredded coconut
  • 1/4c of dried, unsweetened cranberries
  • 1/4c of melted cacao butter
  • 2tbsp of coconut oil
  • 1tbsp of honey or coconut nectar
  • a couple of drops of pure peppermint oil

Process all of the above until well combined and very creamy.

Pour the mixture into a parchment lined loaf pan and place it in the freezer for about thirty minutes.

Remove and slice into bite size squares.

Store in the fridge and enjoy!

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Icicle Squares

November 15th, 2013 023

Icicle Squares!

OK…this was supposed to be raw fudge.

I think we may have stumbled onto something though!

Tell me you remember ‘icy squares’? I remember having them over the holidays when I was a child and loving them. This little concoction is very similar in texture to an icy square! It would be even more so if you omitted the pecans, but those are good for you so leave ’em in there.

Our recipe is not 100% raw, but you can easily replace the one ingredient to make it so.

Place half a cup of cacao powder, half a cup of coconut oil, half a cup of raw pecans and two tablespoons of coconut nectar or maple syrup into your food processor and process until smooth… almost like a pudding.

Line a small, individual sized loaf pan with parchment and fill it with the decadent mixture… save a little bit for you to ‘test’ with a spoon.

Place it into the freezer just until it hardens…maybe thirty minutes.

Slice in smallish pieces and store them in the freezer.

Enjoy!

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Cocomo Bars

August 13th, 2013 005

It’s no secret…we all love nanaimo bars.

🙂

Here’s a raw, vegan, gf, nutritious and delicious version we created…and we’re so glad we did!

We were fortunate enough to be offered a jar of the new Native Forest Raw – Cold Pressed coconut oil that Edward & Sons have just come out with.  And coconut oil is such a lovely ingredient for raw desserts.

YUM!

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It’s been a very long time, but I remember nanaimo bars being slightly complicated.

I’m happy to report that these are quite simple.

Before you get started, soak one cup of dates for at least four hours.

Line a loaf pan with parchment paper and you’re ready to go!

For the base…

  • 1c of soaked dates
  • 1/2c of cacao powder
  • 1/2c of unsweetened shredded coconut
  • 1/2c of almonds

Process the above in your food processor until it all comes together…about thirty to forty five seconds.

Press the mixture into your lined loaf pan, flatten the top and set aside.

For the middle layer…

  • 1c of unsweetened shredded coconut
  • 1/2c of coconut oil
  • 1/4c of coconut nectar (or agave)
  • a pinch of turmeric (optional)
  • 2tbsp of coconut flour

Process the first four ingredients in your food processor until smooth, remove the blade and stir in your coconut flour.  Now you’re thinking…turmeric?  Yep.  A little goes a long way and it will help you achieve the yellowy look, similar to a ‘traditional’ nanaimo bar.  And I personally think it levels out the sweetness a bit.  Yay!

The mixture will seem a bit moist, that’s only because the coconut oil has melted from the heat of the food processor.  Don’t worry, it all works out.  Pour the mixture over your base and smooth out the top.

Place it all in the freezer for about thirty minutes.

For the top chocolate layer…

  • 1/4c of cacao powder
  • 2tbsp of coconut oil
  • 1/4tsp of vanilla powder

Place the ingredients into a stainless steel bowl and rest the bowl over a pot of simmering water just long enough for the oil to melt.  Give it all a good stir and drizzle it over the top of the first two layers.  Because the first to layers have been in the freezer, you’ll want to spread the chocolate fairly quickly so that it doesn’t harden unevenly.

And that’s it folks!

Slice with a cool, dry knife and store the bars in the fridge.

I hope you enjoy this one as much as we do!

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August 13th, 2013 011

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Orange Basil Cacao Cups

April 4th, 2013 007

Oh my.

I’m so grateful that we only made two of these!  I wanted, and would have eaten more and more and more!   🙂

What we use for two treats…

  • 1/4c of raw cacao powder
  • 2tbsp of raw coconut oil
  • 1tbsp of coconut nectar or agave

We melted the coconut oil in a stainless steel bowl over a pot of simmering water and then added in the cacao powder and the agave.

Give it a good mix with a whisk until everything is combined.

Put about a tablespoon of chocolate into the bottom of silicon muffin cups… we chose to use silicon cup because they seem to hold their shape better than paper when pouring the chocolate in.

Place them in the freezer for about fifteen minutes.  Just enough time for the next step.

Choose the filling of your choice.

Today…

We used four large fresh basil leaves and the zest of one orange with a teaspoon of coconut oil.

We put all of that into our spice grinder and gave it a quick whiz.

Remove the chocolate base from the freezer and place about a teaspoon of filling right in the center.

Smooth it out a bit, leaving just enough of an edge so that the chocolate top connects to the chocolate bottom.  🙂

Pour another tablespoon of chocolate over the filling, smooth out the top and place them back in to the freezer for another fifteen minutes or so… and then they’re ready to share!

April 4th, 2013 017

And if you look closely, you can tell that we took them out of the freezer a little earlier than we should have because we just couldn’t wait any longer!  🙂

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Enjoy!

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Peanut Butter & Raspberry Cups

March 26th, 2013 016 - Copy

These are far from perfect…………… but we’ll work on that.

Although, who needs perfection when something is this good?!  🙂

This is our first go at making our own chocolate… FUN!

What you’ll need for the chocolate…

  • 1c of raw cacao powder
  • 6tbsp of raw coconut oil
  • 1tbsp of coconut nectar or agave

We melted the coconut oil in a stainless steel bowl over a pot of simmering water and then added in the cacao powder and the coconut nectar.  Give it a good mix with a whisk until everything is combined.

Put about a tablespoon of chocolate into the bottom of silicon muffin cups… we chose to use silicon cup because they seem to hold their shape better than paper when pouring the chocolate in… if you used a muffin pan, the paper would work just fine!  🙂  You should get six to eight of these little gems with this recipe.

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Place them in the freezer for about fifteen minutes.  Just enough time for the next step.

Choose the filling of your choice… it could be peanut butter, almond butter, any seed butter or a combination of nut or seed butter with a mashed berry.  So many options!  Give the butter a quick stir so it’s nice and smooth.

Remove the chocolate base from the freezer and place about a teaspoon of filling right in the centre.  Smooth it out a bit leaving just enough of an edge so that the chocolate top connects to the chocolate bottom.  🙂

Pour another tablespoon of chocolate over the filling, smooth out the top and place them back in to the freezer for another fifteen minutes or so… and then they’re ready to share!

Easy, peasy!  🙂

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Enjoy!

March 26th, 2013 015

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