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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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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!

2014-04-27 04.52.04

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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Haystacks!

Haystacks!

Chocolate. Banana. Coconut. Haystacks.

Raw, simple and delicious!

Yes, please!

We’re moving in a few days and being the organized individual that I am I packed the entire kitchen, except for camping dishes.

I was missing the kitchen this morning and decided to open a few boxes to gather what I needed to create. This is what we came up with.

These are so simple and a great little treat if you’re in the mood for something sweet and healthy.

Toss into your food processor…

1 banana
1/4c of raw cacao powder
1/2c of coconut oil
a pinch of vanilla powder

Process until smooth and then add in one cup of unsweetened shredded coconut.

Pulse a couple of times until it’s all combined and transfer the mixture to a bowl.

Add in another half a cup of coconut, mix well and you’re done.

Use your fingers, pinch a bit of the mixture and place them on a parchment line cookie sheet. We made eighteen of them.

Into the fridge or freezer for about half an hour… just until the coconut oil hardens and then all you have to do is enjoy one!

They’re creamy, chocolatey, chewy and sweet…and without any sweetener! Yay!

Store in the fridge.

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Coconut Milk

August 4th, 2013 017

So, so simple.

We needed milk in a pinch and there were no almonds to be found.

Very exciting!

All you need…

  • 1c of raw shredded coconut
  • 3c of water

Place those into your vitamix or blender and whiz for about a minute.

Note:  if you prefer your milk a little thicker, use a little less water.

Pour the milk through your nut milk bag (or some cheesecloth) and there you have it!

You could add raw vanilla powder to make it vanilla coconut milk or you add a little coconut nectar if you need a bit more sweetness.

It’s pretty darn good all on its own though!

Keep it in the fridge and it probably should be consumed within three days.

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