More RAW Desserts

Dark Chocolate Peanut Butter Tarts compliments of GLiving.com Click here for yummy gorgeous pics of this dessert.
Makes about 4-5 5” tarts; mine made 6, or one large 9" torte

For the Crust:
1 c almonds
½ c Cacao Powder (can use cocoa powder)
¼ C virgin Coconut Oil
¼ C raw Sucanat sugar (organic evaporated cane sugar; healthfood store)
2 T Maple Syrup
2 T Cacao Nibs (healthfood store)
2 t Vanilla Extract
1/8 t Sea Salt

Step 1 Place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust.

Step 2 Add the cocoa powder, sugar and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly damp.

Step 3 Line your tart pans w saran wrap and then on top of it, gently press the crust mixture into the bottom and sides

Step 4 Place them in the freezer while you prepare the fillings

For the Chocolate Filling Layer:
1 c Young coconut meat (healthfood store or Asain Market)
¼ c Virgin Coconut Oil
2/3 c maple syrup
½ C Agave Nectar
8 oz. Dark Bittersweet Chocolate (Greens & Blacks)
¼ t Sea Salt
2 T Vanilla Extract

Step 1 Melt the chocolate by chopping it and melting it over a double broiler or make your own double boiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.

Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white)

Step 3 Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.

Note: One of the best coconut oils is Virgin De Coco Crème. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent.

For the Peanut Butter Layer:
1 c natural smooth peanut butter
1 T Virgin Coconut Oil
¼ c Agave Nectar
¼ t sea Salt

Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.

Putting it all together:

Step 1 Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.

Step 2 Pour the chocolate mixture on top.

Step 3 Place these back in the freezer to set overnight. You can garnish them however you like. I like a lot of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.

Daily Eats

So I just thought I'd share this from Kristen's Blog. I follow her blog and she quite often lists what she's eaten or plans to eat for the day. I'm not as sophisticated as she is yet, but I'm working on being more creative. So check out her blog for daily eating plans.

Also, we made banana ice cream with chocolate sauce tonight. Bob, Hudson, and I enjoyed it. The rest of the family wasn't brave enough to try it.

We smooshed up about 4 frozen bananas broken into chunks in the food processor. I had to add just a swish of water to get it to smoosh up properly. But it ended up being a nice creamy soft serve consistency.

Then I made a raw chocolate sauce by whirling in the blender.

1/2 c soaked pitted dates
1 - 1 1/2 c water
1 - 3 TBS raw Cacao powder
1/2 tsp of vanilla extract
and a pinch of salt.

I got this recipe from RawDawg Rory. Check out his raw recipe videos!