Macadamia Coconut Chocolate Tart

This tart is on my top 10 list, it’s so good!! I love ganache, add macadamia to it and I’m nuts about it…. pun intended ;)

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Macadamia Coconut Chocolate Tart

 

For the crust

    • ½ cup/40g unsweetened shredded coconut
    • 1 ½ cups/190g almond flour
    • 2 Tablespoons/ 30g coconut oil
    • ¼ tsp salt
    • 2 Tablespoons/30 g Maple Syrup
For the Coconut Milk Ganache
    • 1 cup/ 240ml full fat coconut milk
    • 12 oz/280g bittersweet chocolate, finely chopped
    • 1 teaspoon vanilla extract
For the Topping
  • 1/2 cup/40g unsweetened coconut flakes
  • ½ cup/68g raw macadamia nuts, coarsely chopped
  • A pinch of sea salt

 

Instructions

Make Tart Shell:
    1. Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
    2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
    3. Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
Make Topping:
    1. Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside.
Make Ganache:
    1. Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Mix in vanilla extract.
Assemble Tart:
  1. Pour chocolate into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut across the top. Sprinkle with a pinch of flaky sea salt if desired. Chill for at least one hour or until set and serve.

Strawberry Tart

As good as the salsa was… and it is very good, this tart is even better! Oh yummy nutty crust with smooth creamy cashew custard topped with my red juicy pretties :) I am a fan of crusts made with nuts rather than dough- they’re soooo much easier and quicker to make! Probably better for ya too.

And custard made from coconut butter and soaked cashews???? I don’t miss eating dairy or wheat when I can have this slice of heaven!

 

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Strawberry Tart

{Recipe by My Whole Food Life}

For the Crust:

  • 1 1/2 cups raw almonds
  • 1/4 cup flax seeds
  • 10-12 medjool dates
  • 1/4 cup water
  • 1/2 tsp salt

For the Strawberry Topping:

  • 4 cups sliced strawberries
  • 2 T coconut sugar
  • 1 tsp lemon zest

For the Custard:

  • 1 cup cashews (soaked overnight)
  • 1/4 cup Coconut Butter
  • 2 T maple syrup
  • 3 T milk (I used almond milk)

  1. In a large bowl, add the strawberries, sugar and lemon zest. Place in the fridge for about 3 hours.
  2. For the tart
  3. In the food processor, combine the almonds, salt and flax seed into a course powder.
  4. Add in the dates and the water and pulse until a dough starts to form.
  5. Once the dough is formed, gently form it into a greased tart pan. Wet hands work best for this.
  6. Once the crust is laid out in the tart pan, place in the fridge for 20 minutes to firm up.
  7. For the custard
  8. While the crust is firming up, make your cashew cream.
  9. Drain the cashews that have been soaking overnight and add them to a blender with the coconut butter, maple syrup and milk.
  10. Blend until a thick custard-like cream forms.
  11. Remove it from the blender and spread it out over the crust.
  12. With a slotted spoon, spoon the strawberry mixture on top of the custard leaving only the liquid left over in the bowl.

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Cinnamon Roasted Almonds

For our neighbor gifts this year I made up a few batches of Cinnamon roasted Almonds! I LOVE those things, and had I known they were so easy and quick to make I woulda made them a long time ago. It’s probably a good thing I didn’t though :)

Printed out our Christmas card, made up a tag to go with it, stuff in a cute box and wrap with twine!

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mmmmm yummy crunchy, sugary goodness! It’s a dang good thing I handed these out, cuz these are an addiction of mine ;)

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Cinnamon Roasted Almonds

{Recipe by Something Swanky}

3 cups whole almonds, raw
1 cup sugar
1/2 tbsp. cinnamon
1/4 cup water

In a large skillet or pot combine the sugar, cinnamon and water over medium-high heat until the sugar has dissolved.
Add the almonds and stir constantly with a spoon or spatula, coating the almonds with the syrupy mixture.
Keep stirring until the sugar crystallizes (this takes about 8-10 minutes) and it looks sandy. Don’t stop stirring!
Remove the pan from heat and scoop the almonds onto wax or parchment paper.
Let the cinnamon almonds cool for a few minutes before serving.

Coconut Truffles

I didn’t use to be a fan of coconut, it was more the texture that bugged me, I loved the flavor. I’ve been loving it so much this year and a lot of these yummy, healthy dairy/gluten-free recipes usually call for coconut. I still don’t like the long strings of chewy coconut, but when it’s finely shredded or blended, it’s awesome! My favorite still though it having it toasted and crunchy and warm on some ice cream.

There’s so many more butters and oils than I ever knew could be made into butters and oils. This calls for Coconut Butter AND Coconut Oil. Never even knew it could be made into butter… but it does make a creamy  difference!

After mixing in a food processor, roll into balls like this and freeze to firm. Pretty sure they would be good just like this. But why stop at just good when you can have even better!?

Raw Coconut Truffles

Don’cha know chocolate makes everything better?

I used extra dark chocolate that is basically just cacao and chocolate liquer, no dairy, and sprinkled with coconut. See this coconut, this is what I’m talking about… small, finely shredded coconut. Perfect. {I get it from Winco-best price I’ve seen so far too, plus it’s UNsweetened- can’t find that in the other grocery stores, they’re all sweetened, and big thick stringy- no likey}

Dipping truffles

Great truffles! These get eaten up fast, I have to at least double the batch every time I make some.

Coconut Cream Truffles

Coconut Truffles

{Recipe by My Whole Food Life}

15 medjool dates pitted
1/2 cup coconut butter
1/2 cup shredded coconut unsweetened
1 T coconut oil
1 dark chocolate bar (I used Endangered Species 3 oz and 70% cacao.)
2 T milk (I used almond milk)

In a food processor, combine the dates and shredded coconut.  Then, add in the coconut butter and coconut oil.  Pulse until a dough starts to form.  When the dough is formed, roll into bite sized balls and place in the fridge on a lined baking sheet.  Parchment paper works great for this so the balls don’t stick.  Once the balls are firm, heat your chocolate and milk using a double boiler.  Stir constantly until the chocolate is smooth.  Take each ball and roll into the chocolate and place back on the parchment lined sheet.  Put in the fridge for a few hours so the chocolate can set back up.  I should add, when you go to eat one out of the fridge, it will seem hard to bite into at first.  As soon as you chew it though, the coconut melts in your mouth.  Enjoy!

Hawaiian Shaved Ice

Is Summer really almost over?!? School starts next week and before you know it, we’ll be bundled up in the cold. I’ve been thoroughly enjoying Summer and the warmth. I wanted to post this “recipe” (if you can call it that) while it’s still warm!

 

I’ve been seeing Snow Cone shacks start making Hawaiian shaved ice- snow cone with ice cream. It’s very easy and fun to make! Very addicting… I can’t eat just plain snow cones anymore, I love the creamy sweet ice cream with the tart fruity flavor of the syrup. awwww yea

 

We use this ice cream, I love the Coconut milk ice cream better than Soy!
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So, the post on the syrups…. yea, the chalk labels didn’t work so well. Cute but they got erased very easily. ha

Soooo…. I printed off some labels on photo paper and taped them on. MUCH better! And they’re color too!

We left one bottle blank- it’s our “Mystery Flavor” syrup. :) This one happens to be Pineapple this time. Still really loving these squirt bottles.

Hawaiian Ice Ingredients

syrups

 

Hawaiian Shaved Ice. Must eat in a clear cup so you can see how pretty it is! :) And of course, add an umbrella… get into the experience ;)
Hawaiian Shaved Ice

 

Want a bite?

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Raw Cheesecake

 

 

 
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This right here is some gooood stuff! I wanted to make some festive cheesecake for the 24th but was clueless of any dairy/gluten free recipes.

Could it really be as good without the cream cheese?! The answer is YES!! I actually love it more, and that’s saying something because I’m a huge cheesecake fan!

I really like to eat it straight out of the fridge after it’s firmed up, not as good when it’s been out and softened up…. in MY opinion. It’s healthy enough that I don’t feel bad eating it for breakfast :)

Raw Cheesecake

{Recipe from The Fitchen}

Raw Cheesecake

 

 

FILLING[MAKES 12 – 2″ SLICES]

3 c. raw cashews
3/4 c. freshly squeeze lemon juice
3/4 c. raw honey [or raw agave for vegan]
3/4 c. coconut oil
1 Tbsp. vanilla

CRUST

1 1/2 c. raw macadamia nuts
1/2 c. pitted dates
1 Tbsp. dried coconut
pinch of sea salt

 In a food processor, combine macadamia nuts, dates, and salt until a thick, crumbly dough forms for the crust. Sprinkle a thin layer of dried coconut into the bottom of your pan. Then add the crust mixture and use your hands to press it out. {Instead of using a round pan, I wanted a square shape for flags so I used a smaller 8×8 pan}. Add all filling ingredients into Blendtec or high-speed blender. Blend until smooth and creamy. Put in freezer for at least 3 hours. After it sets up in freezer, I keep in fridge.

I used strawberry jam to drizzle across and topped with blueberries. SUPER GOOD!

Anyone else a huge cheesecake fan??

If you have tried or are going to try raw cheesecake, which do you prefer? Regular or raw?

Mango Coconut Cream Pie

Mango isn’t one of my favorite fruits, but it is for Hubby. Combined with coconut, it’s actually really good :)

I thought this was the perfect Summery dessert to make for Father’s Day. Light, fruity, creamy, frozen goodness. It did not disappoint.

Mango Coconut Cream Pie

 

Mango Coconut Cream Pie

{Recipe adapted from: Vegan Yumminess}

Ingredients

  • 3/4 cups coconut cream (the solid part in a can of full fat coconut milk, or use Trader Joe’s coconut cream)
  • 1/4 cup crushed pineapple (I used canned)
  • 1 1/2 cups frozen chopped mango {I used fresh}
  • 1/4 cup almond milk {I used Coconut milk from carton}
  • 2 tablespoons pure cane sugar (or agave nectar or other sweetener of your choice) {I used honey}
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker style pie crust

{For a gluten-free crust, I used the crust from Hubby’s Banana Split Ice Cream Cake I made for his birthday – which I still have yet to post!- That is my go-to Pie crust, we love it!}

1 cup peanuts

1 cup pitted dates

1 cup shredded coconut

-Blend in food processor until smoothish (I like mine with tiny chunks), press into bottom of greased pie tin.

Instructions

  1. Blend all ingredients (except the crust, obviously) in a strong blender (like Vitamix) until it is nice and creamy smooth.
  2. Pour blender contents into a prepared graham cracker style 9 inch pie crust shell. You can use a vegan store bought variety, or make your own. I was lazy, so I used store-bought.
  3. Put the pie in your freezer for about 4 hours, or until pie is essentially frozen solid. Allow pie to soften for about 10 minutes at room temperature before serving. If the pie has been in the freezer overnight, you may need to let it soften for more like 20-30 minutes before serving.
  4. Optional, Serve with whip cream, or eat plain. Serve!

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Mango Coconut Cream Pie Slice

 

 

 

Healthy Fudge

This is the fudge I made for Hubby’s birthday. It’s so easy, quick, healthy AND yummy!  I like to have some good fudge but most of the time it’s just way too rich, and that’s coming from a person who has a HUGE sweet tooth :) This fudge is sweet enough and doesn’t send ya into shuga shock. More like you feel justified in eating the whole pan because it’s healthy….Doesn’t make a huge pan, so it’s not hard to do :)

 

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Healthy Fudge

{Recipe by: Rose alamode}

3/4 Cup Cocoa Powder

1/4 Cup Coconut Oil

1/2 Cup Honey

1/3 Cup Peanut Butter or Almond Butter

1 Tbsp Vanilla

 

  • Mix all the ingredients into a pan on your stove over medium-low heat.
  • Once melted and mixed well, pour it into a pyrex dish over parchment paper on the bottom and sides.
  • Place the dish in the fridge (or freezer!) until cool.
  • Chop into pieces and enjoy!

Cinnamon Roll Cookies

Raise your hand if you love Cinnamon rolls! Now, keep your hand up if you’re like me and think raisins and nuts get in the way of that sweet, chewy goodness……. It’s better huh :) I have very fond memories of my mom making cinnamon rolls, I think I posted the recipe way back, but they are the bomb!

Cookies are good, but cinnamon rolls are the bomb. Did you get that yet? They are the BOMB! ;) These cookies are very delicious and it’s fun that they look swirly (I’m all about swirlies and fun stuff like that… this post is turning out very redundant); one recommendation I would give after making these for the first time is don’t go light with the sugar/butter mix you spread on it, glop it on! Just like cinnamon rolls… the more the filling and frosting, the better! ooh yea! 

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Cinnamon Roll Cookies

Ingredients
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup sour cream
6 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
. FILLING . .
8-12 Tbsp. butter softened
1 1/2 cups brown sugar divided
1 1/2 Tbsp. cinnamon divided
. FROSTING . .
8 oz. cream cheese softened
3/4 cup powdered sugar
1 tsp. vanilla
2-4 Tbsp. milk
Instructions
  1. Cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
  2. Divide dough into 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
  3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 1-2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
  4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add vanilla, powdered sugar and milk until desired consistency. Add more powdered sugar/milk as needed. Frost cookies then place in refrigerator until ready to serve.

 

 

 

Mmmmm chewy goodness. Ya gotta try these out! If not… go make some cinnamon rolls! :)

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Homemade Tootsie Rolls

Wanted to share this recipe we made for Valentines. It’s such a fun thing to make with your kids; Faith loved to help roll them out. They are very easy to whip up, probably the most time-consuming part is wrapping them up in wax paper.

 

Homemade Tootsie Rolls

{Recipe from: Gluesticks}

6 T Baking cocoa
1 tsp. Vanilla
3/4 c. Powdered Milk
2 T Butter
3 cups Powdered Sugar (divided)
1/2 c. Corn Syrup
Cooking Spray
In a sauce pan (on med) heat butter, cocoa, and corn syrup until smooth and melted.
Stir in the powdered milk and the vanilla extract. Remove from heat.
Add a cup of the powdered sugar and stir until it is incorporated. Once that sugar is mixed in, add a second cup of powdered sugar and stir to mix. At this point the dough will start getting stiff and it might be difficult to stir more powdered sugar into the candy.
Dust your work surface with powdered sugar (using the remaining cup of powdered sugar. 1/2 cup at a time), and knead the candy until it is smooth. If it is still very soft, knead in more powdered sugar until it is firm but not dry or crumbly.
The dough might be a little sticky, but it dries as you work with it so I just sprayed my hands with a little cooking spray to keep the dough from sticking and I didn’t have any issues.
Once the Tootsie Roll candy is smooth and a perfect firm, break off a small piece and roll it into a long, thin rope. Using a sharp knife, cut it into small pieces and place them on a wax paper-lined baking sheet. Repeat until you have formed all of the Tootsie Roll dough into small pieces. We ended up with over 75 pieces.
Refrigerate the tray of Tootsie Rolls until they firm up, for about 1 hour. Wrap Tootsie Rolls in waxed paper to keep them from sticking to each other. They will keep in an airtight container in the refrigerator for up to 2 weeks.