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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Strawberry Mango Salsa

Our home has been filled with the sweet aroma of strawberries this week; such a fresh smell making me even more eager for warm weather! We got teased with a few days of perfect weather only to get the coldness back :( I’m just glad it’s not snow, rain is fine.

 

24 lbs of strawberries right here- plus I did 6 more crates for my mum and sis. They’re easier to do than peaches, no peeling! These are the most red, juicy, sweet strawberries I’ve had in a while… and HUGE, you’d think they’re from Costco, but they’re not :)

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Lots to do with these sweets- freezing a bunch for smoothies, drying some for fruit roll ups, eating some fresh, Pancakes with fresh strawberry sauce, and a few more things…. this week has been filled with some ‘berry’ yummy stuff! :)

This salsa was no exception, I love the combination of sweet strawberries, tangy mangoes and a kick of jalapeño topped off with fresh cilantro and a spritz of lime. Uhhh yea, it’s good. So go make some. Now. ;)

Strawberry Mango Salsa

{Recipe by: Damn Delicious}

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  • 3/4 cup diced strawberries
  • 3/4 cup diced mango
  • 1 jalapeño, seeded and minced
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 teaspoons honey, or more to taste
  • Juice of 1 lime

 

  1. In a large bowl, combine strawberries, mango, jalapeño, onion, cilantro, honey and lime juice.
  2. Serve immediately.

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!

Summer Berry Jicama Salsa

Has anyone ever had Jicama before? Has anyone else ever heard of Jicama before? Up until last week I had no idea what it was. What type of food it was, where to find it, how it looks or what it tastes like. I figured if any store would have such a strange food, it would be Harmon’s. Thanks to a big poster that said JICAMA… I found it :) In the produce section, it looks like a giant Turnip/potato. Tastes like a very crunchy, less sweet, less juicy apple. It’s surprisingly good! Apparently our neighbors feed it to their kids, cutting them up in sticks, looking like unbaked fry slices.

I would have never known what to put it with, so when I thought I’d venture out and try this recipe. Yes! So glad I did. You should too! It’s exciting, I promise! :)

 

Jicama Berry Salsa

 

Summer Berry Jicama Salsa

1 cup fresh blueberries
1 cup diced strawberries
1 cup diced jicama
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
Juice of 1 large lime
Salt, to taste
Tortilla chips, for serving

  1. Dice the strawberries, jicama, red onion, jalapeno, and cilantro into small pieces.
  2. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice.
  3. Stir until well combined. Season with salt and a bit of pepper to taste.
  4. Serve with tortilla chips at room temperature or chilled.

Note- this salsa is also great with grilled fish or chicken. It is best eaten the day it’s made.

 

Berry Jicama Salsa

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?

bite

 

 

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?

Healthier Sno Cone Syrups

 

 

 

 

Just got one of these cute little machines from Walmart last month… it’s getting some great use!

We love Sno Cones, I just don’t like giving the sugar-packed syrups to the kids all the time (or myself).

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So, I thawed out a bunch of 100% Juice containers and transferred them to these cute squirt bottles! Added a chalk label and voila…. these work great! Not to mention the syrups work great too! I feel soooo much better about having the kiddies eat these all day long to keep cool.

The machine is easy to work so the older ones can make their own!
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This package of sno cone cups and straws as well as the squirt bottles are also from Walmart! Hubby laughs cuz I use these cups every time I have one… Hey, they’re not just for kids! If you’re gonna have a Sno Cone you gotta go for the full experience right!? ;)

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sno cones setup

The juice flavors I have are:

White Grape Raspberry

Cran Raspberry

Cherry Pomegranate

Grape

Apple Passion Mango

Blueberry Pomegranate (this one is my favorite!)

side syrups

This girl may or may not be addicted to this thing….

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pour syrup

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mmmmmmmmmm
spence eat

Does anybody else use juice like this or something else for their sno cones?

Grilled Corn with Smoky Lime Butter

Does anybody else wish corn had some nutritional value to it??

I LOVE corn on the cob, and with as much as I eat it during the summer I wish that it was doing something for me…. other than bringing pure delight to my tastebuds :)

Solution? Slather it with sauce! HA Hubby and I joked that this sauce had more nutrition than the corn…. probably not far off. But seriously, this sauce is AMAZING. Lime brings so many things to life. And cilantro. They both have their own pop of zesty goodness. Together, they rock this sauce :) No more plain buttered and salted corn on the cob for me, no siree!

 

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Grilled Corn with Smoky Lime Butter

                                   {recipe from BHG magazine}
  • 8 ears fresh sweet corn with husks
  • Smoky Lime Butter
  • 1/2 cup butter, softened (1 stick)  OR to make this healthier and JUST as delicious, we use Coconut Oil instead
  • 1 lime
  • 2 tablespoons minced fresh cilantro or parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper

 

  1. Heat a charcoal or gas grill to medium-high. Grill corn 20 minutes, turning every 5 minutes.
  2. Meanwhile, for Smoky Lime Butter, in a small bowl combine butter, zest from half the lime, and juice of whole lime. Stir in cilantro, salt, smoked paprika, and pepper. Transfer butter mixture to a serving bowl.

Number of servings (yield): 8