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Chocolate Coconut Tart (Raw)

2014-04-27 04.42.43

Raw. Vegan. Gluten Free. Oh, and it is delicious!

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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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Rawky Road Fudge

2014-01-19 07.42.12

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A raw version of Rocky Road Fudge… Rawky Road?

I thought it was clever.   🙂

This is so simple and SO yummy… my five year old asked for three pieces this evening!

What you’ll need…

  • 1/2c of coconut oil
  • 1/2c of soak, pitted dates
  • 1/4c of raw cacao powder
  • 1/4c of chopped almonds
  • 1/4c of chopped walnuts
  • 2tbsp of shredded coconut

 

Place the oil, dates and cacao into the food processor and process until smooth.

Remove the blade and stir in the remainder of the ingredients.

Place the mixture into a parchment lined loaf pan, pack it in tight and into the freezer it goes for about thirty minutes.

Slice into small squares and store in the freezer.

Make sure you share with your friends so you’re not tempted to eat more than you should!  🙂

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Raw Nanaimo 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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Chocolate Lavender Vegan Pudding

June 11th, 2013 155

So Delicious!

This is one of those desserts that you might think is really not so great for you… but really, it is.

We tend to make this in smaller portions so that we don’t ‘over do it’.

Yep, safe to say that we love this one!

What you’ll need for two people…

  • 1 fairly firm avocado
  • 1/4c of cacao powder
  • 2tbsp of coconut nectar (or agave)
  • 1/2tsp of vanilla powder (or 1tsp of vanilla extract will work)
  • 6tbsp of ‘So Delicious’ coconut milk (any flavour will do!)
  • a pinch of fresh edible lavender (so optional, but it’s fun)

You can process all of this in a vitamix, but I highly recommend using a food processor so that you can scrape out every last bit.

Now, I know what you’re thinking…

Avocado?  Really?

Trust me, you won’t even know that it’s there!

Doesn’t that look pretty?

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Divide the pudding (evenly!) and enjoy it all on its own, or you could add a little bit of coconut whip on top!

YUM!

Place a can (we used a small one) of ‘Earth’s Choice’ organic coconut milk into the fridge for at least an hour.

Give it a gentle shake – you should not be able to hear any liquid swishing about.

Open the can and scoop out the solid cream. Place the cream into a bowl and give it a really good whip…a whisk will work just fine. Add in a pinch of vanilla powder and you’re good to go!

Place a dollop of whipped coconut cream on top of your pudding and enjoy!

This is also a great make ahead dessert…and no one will ever guess that there is avocado in it!

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Have a beautiful day, friends!

June 11th, 2013 170

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