I wasn’t really planning on making anything decadent and chocolatey last Easter; it just sorta happened! (Guess some things CAN’T be helped!) I was lingering in bed that morning, dreaming of a sweet treat combining caramel and chocolate. After toying with the idea for some time, it finally hit me that I had created a dessert along the same lines a couple of Easters ago. (So much for being original! lol)
The following is a richer version of my Divine Caramel Chocolate Tarts combined with a superfoods-based caramel inspired by GlimR’s Ca~Raw~Mella Bars. Superbly festive and yummy!
Makes 6 tarts
For the Chocolate Brownie Crust:
1 1/2 cups walnuts or pecans (or both!)
1/4 cup soft dates
1/4 cup raw cacao powder
2 tbs carob powder
2 tsp agave nectar
1 tsp vanilla extract
Generous pinch sea salt
Crust Instructions: Process nuts, cacao and carob powders and sea salt in food processor until fine. Add dates, agave and vanilla extract and process until crumbly. Continue Reading / Additional Photos / Videos
These tarts are so beautiful I didn’t want to eat them. Fresh whole fruit is just so lovely and amazing like vibrant flowers. Finally I broke down and ate it. It was very good but I have to say it looks richer then it tasted. It is very light and subtle tasting, refreshing. You can use any fruit you have or any fruit that is in season where you live. Berries are gorgeous and of course go so well with the creme filling. I had an idea to make the crust a chocolate one to contrast the color of the white creme and the vibrant colors of the fruit. I had no idea that it would come out so moist and soft. I kind of liked it that way, reminded me of a chewy brownie. But be warned that it starts to loose it’s shape after a while at room temp. You might want to keep it chilled until right before serving. You can also simply omit the coconut butter in the crust for a drier crust as well. Even though this makes cute little small tarts, you can also just make it into 1 large 9-11″ tart. Again, these ingredients are very good for you, so enjoy with prideful pleasure.
You might be wondering what kind of coconuts to get. Young coconuts work the best and are the healthiest for you. These typically will be shaved down and look like a white round tent with a pointed dome roof. As far as the shape. That’s how you will typically recognize them. If you are lucky enough to find local ones or wild ones depending on where you live, those will be the best option you can choose. As far as choosing coconuts, search the coconut for any purple color, esp. on the bottoms of the coconut. If there is purple color on it, don’t get it. This is a sign that the coconut is starting to mold and go bad. Choose ones that are completely white on the outside. And as far as the meat and water, here is a general rule of thumb. The lighter the coconut, generally the firmer and more mature the meat is and the more meat there is in the coconut and less water. And the heavier the coconut is, generally the younger and more water it has with softer more jelly like meat and less quantity of meat. How do I know this? Well the theory goes that the water is heavier then the meat, and so far my theory has seemed to be true from my experience with them. Which one you want will depend on your use for it. For blended recipes like this one, either kind of meat will do, although softer is a little better. But for recipes that use coco- nut noodles or other sliced or shaved coconut, you will want to find coconuts with a firmer and thicker meat, so look for the lighter ones for those recipes.
Dried Cherry Apple Tarts topped with a Cinnamon Pecan Streusel (raw)
What to Serve for a Sunday breakfast? How about warm healthy apple tarts filled with a gooey sweet and tart cherry sauce and topped with a cinnamon pecan crunch. mmmmm… I love these, they go with any type of meal from breakfast, to snacks, to luscious deserts served with raw caramel vanilla ice cream. With the start of the fall season, apples started to become abundant everywhere, in every variety and color. I knew I had to find various ways to incorporate these simple and classic fruits into some recipes. Between these and my pomegranate apple pie, I can truly say that I like them better raw then in my baked apple pies. I never thought I would say that, but they just taste so fresh and retain so much more of their flavor raw. It’s incredible. The dehydrator softens them just enough, releasing their inner fragrant juice. But I also love them in a pie totally raw with no dehydration at all. What can I say, I just love apples. Cherries, apples, pecans, cinnamon, nutmeg. Oh yeah, try serving them with ginger tea for a warming buzz. Or drizzle some caramel or chocolate sauce on top. Continue Reading / Additional Photos / Videos
I’ve been told by raving G Living co-workers that these are better then Reeses Peanut Butter Cups. I have not had a Reeses Peanut Butter Cup in oh, maybe 15 years. So, I wouldn’t know. I say that it better be better though, considering the quality of the ingredients. Think of it as a super high end version of a Reese’s cup, that also just happens to be darn healthy. What a sweet combination! The expense of getting quality ingredients is certainly a bit more, but so well worth it. I like to use Green & Blacks Organic Baking Chocolate for almost everything. If you can find it, get it. Continue Reading / Additional Photos / Videos
Blend All Ingredients except cranberries on high until smooth. Pour once or twice through a fine mesh strainer to remove the raspberry seeds. You can also leave them in and they are good that way too. But if you want a very smooth sherbet remove them. Pour into ice cream maker and follow instructions. Or pour into glass storage container and cover, and place in the freezer to freeze for at least 4-5 hours. Serve with frozen cranberries, fresh raspberries, fresh mint or whatever you like.
This is one of the healthiest ice creams you can eat, but it really is a treat. Very rich, creamy, tangy and yet light. The lime is key in the this recipe as it gives it a tangy kick and zest that is so refreshing. I can’t emphasize the importance in finding a high quality coconut butter more. It really does make or break the dishes.
There are very inexpensive coconut butters on the market and they will work and do the job, but a lot of them will pale in comparison to the quality ones and possibly could even ruin one of your dishes. Some of them just have very odd flavors and tastes that will come out strongly in your dish. While the high quality ones are super light and creamy and just melt in your mouth like butter and have a very light almost neutral flavor. They don’t overpower your dishes or make them taste like coconut, they simply add the right fat, constancy and texture that you want. My favorite brand is Coco De Creme (see sources). Whatever coconut butter you choose, make sure it has a pleasant smell.
Everyone needs a healthy snack to curb cravings in between meals or a snack to carry along with you. This is a perfect snack to replace all the junk stuff you just might be tempted by. The Winter Mix is packed with energy dense ingredients, like the chocolate, cherries, goji berries, and the pumpkin seeds to just name a few. Now this is going to be quick, are you ready! Grab a handful of each ingredient and place in a small bowl. Toss and Mix. You’re done. Now you can say it, that was easy.
This is an interesting dessert using one of my favorite fruits, the mango. Mango’s are just packed with flavor and are amazingly good for you. That makes this sherbet even more special as a refreshing treat.
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream (raw)
I am a fan of Pears, but I seem to be the only one, since you never hear about Pear recipes. It’s always the Apple who is the star, right. Apple this apple that. Not that I hate apples or anything, I just think people are over looking the subtle rich flavor a pear has to offer. That is why I think this beautiful recipe is exactly what the pear needed to steal a little bit of the apple’s spotlight.
To start this recipe you will need 4 good size pears.
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