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
IMG_8221.jpg

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!

IMG_8177.jpg
IMG_8179.jpg
IMG_8182.jpg
IMG_8189.jpg
IMG_8194.jpg
IMG_8217.jpg
IMG_8230.jpg

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!

IMG_8229.jpg

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
IMG_8059.JPG

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 ;)

IMG_8003.jpg
IMG_8006.jpg
IMG_8008.jpg
IMG_8020.jpg
IMG_8045.JPG
IMG_8042.JPG

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!

IMG_8054.JPG