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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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Banana Blast!

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Here’s our raw version of a summer treat we’ve all had once or twice before.

There are no words to describe how delicious this one is…my six year old and I just devoured it!

For the ‘ice cream’…

2 bananas
1/4c (maybe a titch more) of homemade almond milk
a pinch of vanilla powder

Slice your bananas and place them in the freezer for at least four hours. Once they are frozen, place them into your processor. Start processing and add in your milk and vanilla. Process until smooth and creamy.

Now of course this ‘ice cream’ is absolutely fabulous all on its own, but his time we decided to fancy it up and added in some raw, dark, chocolate and our favorite peanut butter cups… all chopped up into bite size pieces of course.

You can find our recipe for peanut butter cups here…

https://simplydish.wordpress.com/2014/04/13/peanut-butter-cups-inside-out/

Options are endless!

Stir it all together and enjoy!!!

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Carrot Cake!

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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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Banana Pistachio Cardamom Ice Cream!

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No words.

Seriously delicious.

All you need for two…

  • 2 large bananas
  • 6tbsp of homemade almond milk
  • 1tbsp of agave or the sweetener of your choice
  • 1tbsp of raw pistachios
  • a pinch of ground cardamom

Slice your bananas and place them into the freezer for at least four hours…today we left ours for eight.

Once they are frozen, place them into the food processor with the remainder of the ingredients and process until smooth.

Serve right away or store in the freezer.

Top with a few pistachios and enjoy!

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Vanilla Oat Bars

October 14th, 2013 008

Raw and simple.

I’m guessing that we’ve all had a famous oat bar or two? I saw one the other day and then craved it for a few days after that. It was time to experiment. I think that I’ve captured the flavor, but the ingredient list is small and super clean so they don’t stand up all that well at room temperature…they were a little mushy after they ‘thawed’ out. So they’ll need to be kept in the freezer, which is perfectly fine…they’ll last longer!   🙂

We’ll eventually come up with a baked version of this that will travel in a lunchbox.

Soak one and a half cups of oats overnight…gluten free oats work just fine. Drain the liquid through a sieve, pressing the excess out. Toss the oats into a bowl and add in half a cup of coconut sugar, half a cup of unsweetened shredded coconut, two tablespoons of coconut oil and one generous teaspoon of vanilla bean powder. Give it all a really good mix. Press the mixture into a parchment lined loaf pan and place it in the freezer for a couple of hours. Remove and slice.

Store in the freezer and enjoy!

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