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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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!

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

 

 

 

Detox recipe: Salmon Lettuce Tacos

I’m not really sure what to call these, so Salmon Lettuce Tacos it is. :) With very limited foods we can eat right now, it forces us to be a little creative. Some days it’s totally lazy and unimaginative baked sweet potatoes and a salad and other days I have the urge to do something more so eating can feel exciting again.

Detox update: It’s been 1 1/2 weeks since we’ve started and honestly I’m a little surprised I’ve survived to tell the tale. ha! Only 3 more days til FRUIT!! How I’ve missed fruit! Things will get easier then, we can drink smoothies all the time :) Yum.

I don’t crave sugar anymore but it’s things like being able to veg on popcorn or chips and salsa at night while chillaxing with Hubby is what I miss most. Oh, and Pizza. mmmm mmmmm That’s the first thing I’m eating when off this cleanse Ha!

Weight? I’ve lost more (as this is not the reason I’m doing the detox this is not a concern to me- more like I feel i’m getting too skinny… I know, woe is me, poor Laura ;) But for those of you who are curious how effective this regimen is, you definitely lose weight, but not only that, you feel healthier and have more energy! At least we do. I go in for checkup with physician soon as I start adding more foods, making it easier to detect any allergies. I notice I’m losing weight everywhere but my stomach which makes me wonder what’s going on… or if it’s just my normal pillsbury-doughboy-stomach-caused-by-3-babies that I will never get rid of.

 

On to the food… We just grilled some salmon seasoned with Lemon Pepper seasoning (one of our favorite spices), set on top of a lettuce leaf, top with salsa (no sugar! we used Herdez brand), kale leaves and lemon slices. Pretty good with the seasonings and lemon squeezed over it! We like to fold it in half, hotdog-wise, and eat it like a taco :)

salmon tacos

Detox Recipe: Kale Chips

Kale is supposedly really good for you. Lots of people put it in their smoothies… I haven’t tried that yet, I’ve stuck with spinach for the time being. Kale does have a bit of a bitter taste to it, so maybe that’s why I’ve been hesitant to add it. It does however, make a delicious crunchy snack when baked drizzled with olive oil and sprinkled with salt. They’re so ruffly, so you get this big flaky crunch at once…. pretty fun to eat. :) Super easy too…..

Wash Kale.

Shake and get most water off.

Arrange on baking sheet.

Drizzle with little bit Olive Oil and sprinkle with a little salt- you don’t want it to be overly salty tasting, it already has a bitter flavor to it remember…

Bake @ 350 for 10-12 minutes.

Crunch crunch :)
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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!

Healthy: A Way of Life

Let’s talk healthy for a minute.

Seems like a lot of people are hopping in the healthy bandwagon, even more so recently. More people are becoming aware of the effects food has on our bodies. Our western diet is one of the worst around, it’s no wonder so many have health issues.

Last year hubby got diagnosed with Celiac disease- gluten allergy (on top of his milk allergy) and went from pretty much his deathbed to now living a healthy life with only an occasional puff of inhaler (whereas before it was about 6 diff meds each day and he STILL wasn’t breathing well).
It’s become easier to just eat the same thing so grocery bill wouldn’t be doubled by doing 2 different meals. I’ve found myself feeling better and especially more now by cleaning up my diet even more.

For a while i’ve been eating all whole wheat, no white/refined food/processed food. But Last year, a couple months before done with nursing baby, I decided to lay off dairy to see it if would help with my stuffiness, then brought consumption of pastas way down, bread and potatoes and completely stopped with refined sugars.
My stuffiness remained but I felt so much better AND I lost weight like crazy. Stress may have had a part to play in weight loss too. So I’ve totally adapted to this new way of healthy eating and loving it.

Along withHubby and I, I know many people who have made this a way of life rather than just a diet. And all of us have had much more success at being healthy and fit this way than following any other fad diet out there or even trying out the ‘healthy diet’ to lose weight. It shouldn’t be just a one time, short lived thing but a Way of Life. My amazing cousin started a healthy food blog after finding out that Vegan has helped her and her whole family feel better. She has some GREAT recipes. Go Plant Yourself.

Some may think, like I did, “well that sounds not very exciting.” Ok, define exciting… To me it’s feeling and looking good inside and out. There’s so many amazingly great recipes out there for healthy eating that are easy and so tasty you’d think it wasn’t supposed to be healthy. Healthy eating can be fun if you make it. You can still be really creative and come up with some amazing stuff.

Don’t get me wrong, I will still bake up something Oreo or drop by for a juicy burger once in a while, it’s not like I’m so overzealous about my diet that I don’t allow myself to splurge here and there. But for the most part I am more cautious and aware of what goes in my body.

 

On Sunday Hubby and I started a detox cleanse. My doctor told me to do it way back in January but we got sick, then went on vacation then this came up and that came up and here we are with the year almost half over…. I realized there is no perfect time to start it, so we just decided now is the time.

It is not that huge of a shock to do this cleanse, as we eat all of it most the time, the difference is the foods are limited. First 2 weeks is veggies, chicken, fish, nuts, sweet potatoes, water…. that’s pretty much it. We eat this along with the supplements we got from doc (DO NOT try this diet without appropriate advising from doctor and you need supplements). These first 2 weeks really help to get rid of any fungal/yeast and to break sugar addictions. It’s a low glycemic diet, so it starves off all that bad stuff. :) These are also the hardest weeks… of course, the beginning of anything is usually the hardest, but it becomes habit and gets easier.

Week 3-4 you add in fruits, and week 5 you start adding in one grain per week from then on. This helps with narrowing in on any allergies. I’m not doing this detox/cleanse to lose weight, though, whether you want to or not, you do lose weight on this. I’m doing it cuz my doc and I are suspicious of a gluten allergy/sensitivity and because everyone should do a detox at least once a year, it was about time for me.

I want to make this detox a bit easier and more fun by being creative with the limited foods we’re allowed and create some tasty meals and snacks. I’m going to post the ones we like best to share with ya’ll.

Healthy Pumpkin Pie Ice Cream

I’ve been thinking about pumpkin long before now but feel like I can start officially posting anything pumpkin now! Wahoo! So be prepared for all things pumpkin for a while :)

Last night we were wanting some ice cream and as we decided on one we’ve already made before, I asked what hubby thought about pumpkin! I’m usually pretty adventurous with him, so he agreed. I wasn’t sure how it was going to taste with the coconut milk but was hopeful it would turn out good. Success! It turned out more than good, it was like eating pumpkin pie, the coconut milk was like the whipping cream. Yum. Hubby was pleasantly surprised and ended up eating the rest :)

 

 

Pumpkin Pie Ice Cream

{Base recipe:}

1 can full fat coconut milk (I like Thai KItchen)

2 t. vanilla

1/4 cup honey

{then add:}

1 cup pumpkin

1 t. pumpkin pie spice

Mix everything in bowl til combined. Pour into ice cream maker. Follow guidelines for your machine. If you don’t have an ice cream maker, try using a mixer and beat for a few minutes, pour into tupperware and freeze until solid. I don’t know how it will work but I’m sure it will do the trick!