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Raw Coconut Cacao Tart: A Vegan, Gluten Free Dessert

I love chocolate – and this is among the best recipes I have ever made. I had a blast working with Nutiva’s Chef Shanna at the cooking workshop during our Project Green Challenge Finals (more to come on that soon!), where we "baked" a beyond delicious, gluten free, vegan, raw coconut-cacao tart! This recipe is a game-changer in the dessert world, healthy or otherwise. The most difficult part is not eating all of the mousse-like filling before you chill and serve… best of luck!

 

 

 

With a prep time of only 25 minutes and no cooking needed, this delectable treat can be out of your refrigerator and on the table in under two hours. Top a slice with coconut whipped cream and fresh organic berries for the ultimate presentation and flavor combination! When you start with quality, organic ingredients from Nutiva and others, you really can't go wrong!

 

Ingredients

 

Crust

  • 1 cup Medjool Dates, pitted and packed

  • 1½ cup Walnut Halves

  • ¾ cup Almonds

  • ½ cup Nutiva Organic Virgin Coconut Oil, warmed

  • 1 tbsp Nutiva Organic Coconut Manna, warmed

  • ¾ cup Organic Rolled Oats, gluten free

  • ⅓ cup Coconut, desiccated

  • ½ cup Nutiva Organic Hempseed

  • 1 tsp Lemon Juice

  • ⅛ tsp Sea Salt

  • 1 dash Ground Cinnamon

Filling

  • 1½ cup Cashews, soaked for 4-6 hrs; drained

  • ½ cup Nutiva Organic Virgin Coconut Oil, warmed

  • 1¼ cup Water

  • ⅓ cup Nutiva Organic Coconut Sugar (skip or substitute with dates to make this recipe sugar free!).

  • ½ cup Maple Syrup, use less if desired

  • 3 tbsp Nutiva Organic Chia Seed

  • 5 tbsp Raw Cacao Powder

  • ⅛ tsp Sea Salt, or Celtic Salt

  • ¼ tsp Cardamom

  • 2 tsp Vanilla Extract

 

Five easy steps: 

 

  1. Prepare either a 9.5” or 11” tart pan with a removable bottom. 

  2. Grab a food processor or nut grinder. Chop walnuts and almonds until chunky. Add in pitted dates, coconut oil, coconut mana (absolutely delicious!), lemon juice, salt and cinnamon. Blend until a sticky dough forms. Blend in rolled oats and hempseeds. 

  3. Press the mixture evenly and firmly around the base of the tart pan, about 1/2”-3/4” in thickness. 

  4. Place all of the filling ingredients into a blender or food processor. Blend on high for 3-4 minutes until creamy and smooth. 

  5. Pour filling over crust and place in refrigerator until firm (or overnight). Remove, serve, and enjoy!

 

Make sure to check out Nutiva for more great recipe ideas!

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© 2019 by Erin Schrode - About ErinContact

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