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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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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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Turtles!

November 11th, 2013 040

Raw, vegan and nutritious!

This is a great one to tuck away for the holidays… who doesn’t like turtles?

🙂

And so simple.

Line a cookie sheet with parchment paper.

For each turtle, you want two raw pecan halves.

Place two pecans close together, but make sure each turtle has its own dance space.

For the caramel…

  • 1c of pitted dates, soaked
  • 1 heaping tablespoon of coconut oil
  • a generous pinch of vanilla powder

Soak the dates for at least four hours. Drain most of the water but don’t squeeze them dry.

With a hand blender, blend the above three ingredients together until smooth.

Place a dollop of the caramel on top of the pecans and then place them in the freezer for about an hour.

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For the chocolate…

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

Melt the coconut oil over warm water just until it melts and add in the cacao.

Give it a whisk.

Cover the pecans and caramel with the chocolate and store in the fridge or the freezer.

Simple, delicious and nutritious!

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Blueberry Date Bars

August 18th, 2013 003

These may need a tweak here and there, but they are delicious!

Next round we may add a little bit of coconut oil to the blueberry mixture to firm it up, but the flavor won’t change.

YUM!

For the base…

  • 1c of soaked, pitted dates
  • 1c of raw walnuts or pecans
  • 1c of unsweetened coconut

Process those three in the food processor and press the mixture into a lined loaf pan.

For the blueberry mixture…

  • 1c of blueberries
  • 1tbsp of chia seeds
  • a pinch of raw vanilla powder

Process the blueberries in your food processor and then stir in your chia seeds.

Pour the mixture onto your base and place in the freezer for about an hour.

You want the loaf to be firm enough to cut  into bite sized squares.

Top the scrumptious mouthfuls with finely chopped walnuts or pecans and 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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