Raw Coconut Chocolate Tart with Berries.

Have you ever had the moment, when somebody calls you and say they will come over for dinner tonight, and you have only 2 hours to get everything ready?

Sometimes I have the moments like this, and in the past I couldn’t put myself together, I was getting nervous, I ran off time and always forgot about something. But recently, I am getting better, I learned how to handle the situation like this, how to make the delicious healthy dinner in 2 hours and make everybody happy.

So 2 weeks ago was that day, when our friends called us and said they will come over for dinner.

The dinner was easy to make, but I also wanted to make my own dessert, so I just checked the pantry for ingredients and made the raw coconut chocolate tart in 20 minutes. Yes, it needs some time to stay in the refrigerator, so it’s better to start from the dessert when you prepare a quick dinner.

The recipe is gluten, dairy, nuts free. I would say it’s sugar free too, but I used a few drops of stevia in the whipped cream.

Raw Coconut Chocolate Tart with Berries.

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Ingredients:

Crust:

1 cup shredded coconut

1 cup medjool dates

1/2 cup raw cocoa

Whipped Cream:

1 can coconut milk

few drops of pure stevia

1tsp vanilla extract

fresh berries for topping.

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Put all the crust ingredients in the food processor.  Process just until completely combined, stop the food processor and pinch a small amount of the mixture together with your fingers, if it holds together it’s done. And if not just process slightly longer.

Pour the mixture into the loaf pan and press down evenly. Put it in the freezer for 10-15 minutes.

The coconut milk for whipped cream should stay in the refrigerator for a while before using it.

Mix the coconut milk with vanilla and stevia with mixer on high speed for 1 minute.

Pour the whipped cream onto the crust and put the fresh berries on top.

Let it stand in the refrigerator for 2 hours before serving.

My tart reminds me traditional ukrainian towel:)

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Coconut Cream Berry Tartlets.

Yesterday, we had friends over and I needed to make some delicious dinner with dessert.

For dessert I wanted to try something new, something I have never done before, something delicious and guilty free.

There are a lot different desserts, but in summer you want to eat light and fresh desserts, so my recipe worked great, because it is not too sweet, with light coconut cream and fresh berries. It might take a little time to make, because it needs some time to stay in the refrigerator, but if you make everything in the morning, it will be ready by dinner time.

Coconut Cream Berries Tartlets.

Crust:

10 plain graham crackers. I picked Erewhon Graham Crackers because they are organic and GMOs free, has only 7 grams of sugar, and just a few ingredients.

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5-6 tbsp of coconut butter.

Filiing:

1 can of coconut milk( refrigerated)

6 drops of stevia, or any other sweetener

1tsp of vanilla extract

rasberries

blueberries

In a food processor blend the graham crackers into a super fine meal. Add coconut butter and pulse until a crumby dough forms. Divide the dough between four deep dish tartlets pans with removable bottoms and press the dough into the sides. Refrigerate for at least 1 hour.

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Mix the coconut milk with vanilla and stevia with mixer on high speed for 1 minute. Divide the cream between the tartlets shells and refrigerate until ready to use.

Just before serving, top with berries.

Yes, they were really delicious and this combination worked just great: not too sweet, light and fresh.

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