Raw Chocolate Coconut Slice

Beyond a wholesome discipline, be gentle with yourself. You are a child of the universe, no less than the trees and the stars; you have a right to be here. And whether or not it is clear to you, no doubt the universe is unfolding as it should.
— Max Ehrmann
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Raw. Vegan. Gluten Free. Chocolate. Slice.

I am like that bad partner who comes and goes as they please, throws a lot of nice stuff your way, then leaves again. I’m hoping that y’all will keep coming back for more, but maybe you won’t. Let’s hope I can shape up and be that girlfriend you love and miss so much!

Okay, now that you know how I’m feeling and that I’m truly working on this relationship, let’s get into it. Happy New Year! 2019! Yeah! Funny thing about me—I have this weird tick when it comes to numbers. Volume on the radio has to be at certain numbers, same with the tv. If I’m running, I can’t just stop my Garmin on any number, there are specific ones I like…so yes, I’ll keep going if I’m not comfortable with the number. Same goes with times of doing things, and here we are at 2019. NINETEEN is not a number I love. Nope, don’t love 1, don’t love 9, certainly am not a fan of 1-9! I like 20, but eh that 19 really is messing with me.

That being said, I think this year is going to be gooooddd. That self care has already started to kick in, mentally and physically I’m stronger, I’m quite a bit less stressed than usual (don’t get me wrong, I am still a stressed out lil lady, but we’re improving!), and I’m even finding my work to be chill sometimes. Like enjoying it. Minus the fact that Atlanta is now cold (eye roll) for the next month, I am oh so content! Did I mention that my rough and tough New England body can’t even handle the chilly mornings that are below 35˚?! I’ve turned soft.

This has turned silly and not even a life update, not even a recipe talk, just a cool ol’ Kitkat ramble!

Okay. This recipe.

I worked on it for a MINUTE. Like, woof, over a month on this bad boy and I love it so much. The whole dairy free life has really sparked creativity in me. Also, just the fact that I now am more in tune with my digestion, I know what to eat and avoid, how to eat certain things to make my tummy less gurgly, too. Listen. To. Your. Body. Yeah, Sarah’s Day reference, get at me!

The base of this raw/vegan/gf slice is dreamy. I would just snack on it alone. OH! Idea! Let’s make it into a granola-type next time. Taking note now.The blend of nuts and seeds with a touch of sweetness from the dates, mmmm yes. And a hint of peppermint, really just calms and soothes you. Oh, and cacao powder. Toasted coconut. Duh. What a lovely match!

Next is the MOOSE. Mousse. You can’t even taste the bananas. Blew my mind when I threw this together! I wanted a creamy, smooth, luxurious mousse, and ya girl has come out on top! It’s so smooth. Like body butter smooth. YUM. And to me, it’s a spoonful of health! Or like…healthier. And sprinkle the top with basically a blizzard of toasted coconut, you got yourself a ZERT!

Here you have it, my first pride and joy of 2019. Tummy ache free, delicious, has the goods, has the seeds, has the cacao, has the oils, has it ALL! It’s also been slowly enjoyed by my roommate and I this week… so I’d say the number 19 isn’t all that bad if it’s going to start like this!

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base ingredients

Almonds—5 oz, or ¾ C

Pepitas—2 TBL

Dates—4

Toasted Coconut—1 oz, or 2/3 C

Chia Seeds—1 TBL

Maca powder—1 tsp

Flax Meal—1 TBL

Vanilla Powder—1 tsp

Pink Sea Salt—1 tsp

Cacao Powder—2 TBL

Coconut Oil—1.5 oz, or 3 TBL

Peppermint Extract—¼ tsp

 

process

Combine all of the ingredients in your blender or food processor and pulse until all ground and combined.

If you are having a tough time, add in a Tablespoon of coconut milk.

Press this into the bottom of a tart pan. You can also use a pie dish, cake pan, whatever you have that works best! The tart pan is nice because you can remove the sides.

Put in the freezer while you prep the mousse.

 

mousse ingredients

Banana—2

Coconut Milk—2 TBL

Coconut Oil—2 TBL

Cacao Powder—1.75 oz, or ½ C

Peppermint Extract—¾ tsp

Dark Chocolate—2 oz

Toasted Coconut—1 oz, or 2/3 C

 

process

In the same blender or food processor (don’t even think to clean it!), combine all of the ingredients except the toasted coconut.

Pulse until nice and smooth. You may add a splash more coconut milk if needed!

Spread this evenly over the base.

Cover with the remainder of the toasted coconut and freeze.

You may also put this in the fridge, but I prefer the ‘icebox’ bar better.

When ready to eat, remove from the freezer, slice a nice thick piece and enjoy!

 

Bon Appétit!

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Coconut Chocolate Tart

When you get to a place where you understand that love and belonging, your worthiness, is a birthright and not something you have to earn, anything is possible
— Brené Brown
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I believe I say this with each recipe, but dang, this gf/df coconut chocolate tart is making mama proud this week!

As I (think?) mentioned, your girl has joined the dairy free club! I always insisted that I just ate too much whenever I was getting sick from ice cream, pizza,  lattes ... but guess what? I stopped consuming dairy and BOOM! my stomach issues are almost nonexistent!

I'm sure that story was so whatever to y'all, but sometimes I just need a disclaimer, okay?!

I'm currently transitioning my life to a place that I want, not what annnyyyyone else wants, and it feels SO damn good. See that quote up at the top? Yeah, we're all worthy of every single happiness and we need to stop tricking our minds to think otherwise. It breaks my heart that I was really self-sabotaging, I was telling myself I had to do x, try y, be z all for every. one. else. Then these past few months I said screw that, get your booty back into school because you want to, make a decision for your career that's going to make you happy, join that kickboxing gym you've had your eye on for months because it'll make you feel like a badass (and hopefully become one soon enough!). I was tired of letting my anxiety control my life - no one's letting that happen but me!

Et voilá! My (soon to be) M.S. in Nutrition + my degree in baking + my LOVE for sugar has all brought me here. All brought y'all this recipe! I'm honestly so in love. Like a few notches below my love for my pup and husband (...yes, you see who I put first there, oops!). First off, we all love a good graham cracker crust. This one happens to have some coconut sugar, maca powder (hellloooo salted caramel taste and energy boost) and it's all combined with coconut oil! How could it not be a winner? And what else - uhh how about a layer of toasted coconut then topped with a dairy free chocolate filling. AH I need a slice right now, please. The filling is so dang simple: coconut milk + 70-80% dark chocolate + coconut oil. Add some coarse salt after it has set and THERE YOU HAVE IT! Something so beautiful.

With the help of my amazing husband, who tried everything I asked/begged him to, the perfect gluten free/dairy free coconut chocolate tart was born! Ohhhh and is it a beauty. It is just one of those desserts that I know will become a staple because 1. it's quick, 2. minimal and clean ingredients, 3. it will satisfy all of those dietary restrictions, and 4. IT'S SO FREAKING GOOD! I'm not kidding. I mean I just screamed that at you, didn't I?!

Decided to go light on the rambling today because, I mean, you need to just get to the photos, to the recipe, get yourself a bit covered in coconut and chocolate, and have yourself a sweet evening! You can thank me in about 4 hours when the tart is finished and you're on your third piece ;)

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crust ingredients

Graham Cracker Crumbs—5.5 oz, or 1 ½ C

Coconut Sugar—1.75 oz, or 1/3 C

Coconut Oil, melted—5.5 oz, or ½ C

Maca Powder—1 tsp

 

Coconut, toasted—1 oz, or 1/3 C

 

process

Preheat your oven to 350˚F.

Spread the coconut onto a sheet tray and toast for ~10 minutes.

You want the coconut to be a nice, golden brown.

While coconut is toasting, combine the crumbs, coconut sugar and maca powder (optional!) in a medium bowl.

Melt the coconut oil over low heat. Once melted, pour over the crumb mixture.

Mix to combine.

This should be a wet-like-sand consistency.

Press the crust into a tart shell—pie shell also works fine!

Bake in the already preheated oven for 8-12 minutes, until slightly more golden.

Allow to cool completely before sprinkling the coconut flakes evenly in the bottom of the crust.

Store wrapped in freezer until ready to use.

 

tart filling ingredients

Coconut Milk—10 oz, or 1 ¼ C

Chocolate, 70%—5 oz

Coconut Oil, melted—2.75 oz, or ¼ C

 

process

Scale out all of your ingredients separately.

Melt the coconut milk over low-medium heat.

Once it begins to simmer, pour over your chocolate (chopped, in a heat proof bowl).

Allow to sit for 5-10 minutes.

Stir with a spatula or wooden spoon until the milk/chocolate mixture is homogenous and smooth.

Add in the coconut oil, stir.

Once all of the ingredients are completely combined and smooth, pour into your prepped graham crust shell.

Place in refrigerator for at least 3 hours so the chocolate filling can set.

Once set, sprinkle some coarse salt on top, slice and enjoy!

 

Bon Appétit!

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Dried Fruit Granola

This is my first, of many I hope, recipe collaborations! I have been pressuring my fiancé for many, many months to make his granola recipe for me to share with everyone! Not only is this one super tasty, but also it’s so versatile! Not a huge fan of raisins? Coconut? Substitute them!

Clearly I am excited, as I have used 5 exclamation points in the last 6 sentences!

This past week has been Thanksgiving recipe testing mania. I have been working with iamduende.com creating something extra special for all of you for the upcoming holidays! Can you believe that Thanksgiving is just 2 weeks away?! Between lots of work and endless making and remaking of desserts, there’s hardly been a moment of downtime. Keep in mind that with every recipe that I am testing for this wonderful Thanksgiving special, I am taking endless bites, I mean how else am I supposed to adjust the ingredients?!

This all leads me to just feel oh so balloon-like and even slightly more wound up than usual! I then decided that with this dessert heavy season upon us that I needed to at least have a healthy snack around to munch on instead of my bowl of holiday Rollos and Hershey kisses.

So, as I unwrap my fifth Ghirardelli chocolate bar and melt it down, instead of taking a piece for myself, I instead take a handful of slightly sweet and wonderfully crunchy homemade granola! The natural sweetness in the raisin, cranberry, coconut combination along with the fillingness of the nuts make for an all around wonderful and enjoyable snack.

Feeling extra slumpy recently because you’ve been stuffing your face with any and all things that just scream hey it’s the holiday season, you must eat me! ??! Well, let’s put a slight stop to the madness with this granola!

 

ingredients

Canola Oil—0.75 oz, or 2 TBL

Honey—3 oz, or 1/3 C

Fresh Ginger, peeled & chopped—0.75 oz, or 2” piece

Oats—9.75 oz, or 3 C

Brown Sugar—1.6 oz, or 3 TBL

Salt—0.05 oz, or ¼ tsp

Cinnamon—0.05 oz, or ¾ tsp

Pecans, chopped—2.25 oz, or ½ C

Coconut Flakes—1 oz, or 1/3 C

Dried Cranberries—2.15 oz, or 1/3 C

Raisins—2.15 oz, or 1/3 C

Candied Ginger—2.25 oz, or 1/3 C

 

process

In a small saucepot, combine the oil, honey and fresh ginger.

Preheat the oven to 300˚ F.

Put on low heat and stir to dissolve the honey. Keep on low heat until ready to use.

In a large bowl, combine the oats, brown sugar, salt, cinnamon, chopped pecans and coconut flakes. Mix.

Remove and toss the ginger from the honey mixture. Pour the honey/oil into your oats.

Mix to coat.

Spread evenly on a sheetpan that has been lined with parchment paper.

Put in the preheated oven for 25 minutes, stirring every 10 minutes so that your granola toasts evenly.

Once your granola is nice and toasty (you’ll be able to smell it!), remove from the oven and allow to cool.

When it has cooled, mix in your dried cranberries, raisins and candied ginger.

Store in an airtight container, and enjoy as a snack on its own, with some plain yogurt or cashew milk—my favorite!

 

Bon Appétit!