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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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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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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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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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