Raw Chocolate Almond Bars.

Raw Chocolate Dessert Again. It tastes as good as it looks.

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I use one special ingredient in the recipe this time: Coconut Manna.

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It is a whole-food product, meaning it is 100% coconut with very little processing. The difference between this and coconut oil is that coconut oil is put through a cold expresser process to get the oil out. Both are fresh-harvest coconut

It’s that are dried, but the Manna is ground into a very fine powder right after drying.  Then, they add some of their coconut oil.  Manna is lower in calories than coconut oil.  Nutiva Organic Coconut Manna contains 12% fiber and 9% protein, whereas coconut oil contains none.

You need to soften the product and mix thoroughly to truly appreciate the full spectrum of this amazing product.  It must be softened by achieving a temperature above 76 degrees and then mixed thoroughly. If you live in a warm climate, you won’t have to worry about softening.  To soften:

Run tap water to the very hottest setting, then fill a bowl and put the Manna container in the bowl for 10-15 minutes.  You may need to replace the water several times to get the butter real soft. Boil water in a tea kettle and pour into a large bowl, placing the mana jar in the center.  Allow it to soften.If you have a food dehydrator, open the lid of the Manna container and put it in the dehydrator on 105 degrees.   After 15 minutes, stir the Manna, and then put back in for another 15 minutes, then mix well before serving.

You can find it at any health food store, Amazon.com, Whole Foods. By the way, Whole Foods has it on sale most of the times.

Raw Chocolate Almond Bars.

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Ingredients:

1 cup raw almonds
1/4 cup coconut oil, melted
1/3 cup cacao powder
1 cup dates
1/4 teaspoon vanilla
pinch sea salt

1. Put all ingredients in the blender and mix them together. Make the first layer of the bars, pressing your almond, chocolate dough into the form. Put in refrigerator while making toping. The bottom layer should be set up (but not completely hard) before adding the next layer.

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Coconut Layer

2 cups of dried, unsweetened, raw coconut

2/3 cup coconut butter, or Coconut Manna

3 tablespoons raw maple syrup (or liquid sweetener of choice)

1. Place coconut in medium bowl.

2. Whisk coconut butter or manna, and agave. Pour over coconut and mix well.

3. Pat over first layer, top with chopped almonds and chocolate sauce( I mixed 1 tablespoon of coconut oil, with 1 tablespoon of cocoa and 1 teaspoon of maple syrup)

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4. Refrigerate to set.

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Enjoy!!!!

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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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Raw Strawberry Chocolate Cheesecake.

We have the special tradition in Ukraine. We usually celebrate Angel Day.

Angel Day is the day of your name. Every name has its own day celebration. It means your Angel is always behind your back and protect you all the time.

My daughter’s Angel Day was 2 days ago and I decided to make a little treat for her.

Strawberries are still her favorite berries, and they don’t taste as good as the ones in June, but I found some organic strawberries at the grocery store and made this delicious raw nut-free, dairy-free cheesecake.

The cheesecake turned out very delicious, and this way we celebrated our little family tradition.

Raw Strawberry Chocolate Cheesecake.

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Crust

  • 10 dates, soaked until soft
  • 1 1/2 cups dried unsweetened coconut
  • 1/4 cup raw cocoa powder
  • 1 tablespoon coconut oil, softened

1. Place all ingredients in food processor and pulse until well combined.

2. Pat firmly into the form.

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Filling

  • 3 cups shredded unsweetened coconut
  • 3/4cup coconut water
  • 1/2 cup coconut oil
  • 1/4 cup coconut syrup or liquid sweetener of choice
  • 1 teaspoon vanilla
  • 3 cups diced strawberries
  • Chocolate Ganache (1 tablespoon of coconut oil mixed with one teaspoon of raw cocoa)

1. Place shredded coconut, coconut water, coconut oil, coconut syrup and vanilla in high-speed blender. Blend until smooth. ( I used Vitamix)

2. By hand, stir in the strawberries.

3. Pour filling over crust, top with optional coconut and ganache. Chill for 6-8 hours or overnight.

4. Keep it in the refrigerator.

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Apple Pie.

I was waiting for this moment the whole summer: to make an apple pie. Apple season started early this year, but I didn’t crave for apple pie until last week. It happened one afternoon, it was chilly outside and I just wanted to have a bite of warm cinnamon apple pie. I didn’t want to make the regular apple pie, it should have been healthy version of my favorite fall dessert.

So I took all the ingredients out and found out that we have only 2 apples left. I didn’t want to wait till the next day, to go and get more apples, so I used some pears in my pie too, and it worked great, and helped me not to use sugar in the filling at all.

The crust turned out really good, and you couldn’t say it was made of oat and coconut flour and coconut butter.

It tasted like the regular apple pie, but I knew, it was made the healthy way, and to my surprise it was finished in 1 hour. Looks like I am not the only fan of apple pies here.

The recipe is gluten free. I used eggs for the crust but feel free to use the egg replacement to make the recipe completely vegan.

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Healthy Apple Pie ( Gluten Free).

Ingredients:

1 cup oat flour

1/2 cup coconut flour

2 tsp. baking powder

3 tbsp. coconut sugar

pinch of sea salt

2 eggs

1/2 cup coconut butter.

Filling:

2 sliced apples

2 sliced pears

1/2 cup water

1 tsp arrowroot powder

1tsp cinnamon

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1.Combine the first 6 ingredients in a food processor. It will be pretty dry.  Then start to add coconut butter until the mixture forms into a dough.  Roll out the dough and place it in pie pan.

2. For the filling combine all the ingredients and simmer it on the pan on the low heat, stirring every once in a while. It should be ready in 10 minutes.

3. Preheat oven to 170C [340F]. Fill  the crust with apple mixture – making sure to spread fruit evenly and fill any gaps.

4. Bake for 50-60 minutes on a middle rack until golden and bubbly.

5. Let it cool for 10-15 minutes. Enjoy!!!!

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Vegetarian Tom Kah Thai Coconut Soup.

This is a delicious, vegan version of Thai coconut soup.

I love making soup, because it doesn’t take a lot of time to cook and you can save leftovers for the next day.

My journey with Thai food started in US, and I can say it ended up pretty fast, because I am not a big fan of it. The only dish that I like is coconut soup. They usually use animal or seafood products in their dishes, but this recipe is completely vegan and all the ingredients would be familiar for you and easy to find. The ethic sections of most supermarkets now carry green curry paste.

By adding the lime last, you preserve its vitamins and prevent the soup from turning sour.

Vegetarian Tom Kah Coconut Soup.

Ingredients:

1 3/4 cup coconut milk

3 cups low-sodium vegetable broth

3tbs green curry paste

2tbs Tamari

1 cup sliced Baby Bella mushrooms

3 cups broccoli florets

3/4 cup chopped scallion

1tsp. powdered stevia

3 tbs fresh lime juice

1tbs lime zest

1. Heat the coconut milk and vegetable broth in a large pot, along with the green curry paste and tamari. Bring to a boil, then quickly reduce heat to a simmer. Add the mushrooms, broccoli and scallions, and cook gently for 2-3 minutes, or until they are just slightly cooked, but retain most of their crispness.

2. Remove the pot from the heat and stir in the rest of the ingredients.

3. Ladle the soup into bowl.

Optional: Garnish with chopped cilantro.

Enjoy.

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Raw Chocolate Tarts with Hazelnut Crust.

Should I mention again about my deep love to chocolate? I like the smell of it, the color, the taste. Everything about chocolate makes me happy.

I remember myself reading the book “Chocolate” and after that watched the movie few years ago. My dream at that time was to open the artisan chocolate candy store and experiment with making delicious chocolate candies.

Dreams changed from that time, but I still like chocolate and like to make chocolate desserts and enjoy them from time to time.

Raw healthy desserts become popular these days, and I am so into trying different raw healthy recipes now.

Here is the other raw healthy version of delicious chocolate melting treat.

Raw Chocolate Tarts with Hazelnut Crust.

Crust

1.5 cup ground raw hazelnuts
1/2 cup raw cocao powder
1/4 cup raw coconut oil
6 medjool dates
1. Set jar of coconut oil in a bowl of hot tap water until it becomes liquid.
2. Place hazelnuts and cacao powder in a large bowl and mix well, breaking up any lumps.
3. Add coconut oil to powder mixture and mix well.
4. Place dates in a small bowl and mash with a fork.
5. Add dates to dough-like mixture and combine well with hands.
6. Place crust into tart pans.
7. Place crust in refrigerator while making filling.
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Filling
1 avocado, pitted
1/2 cup unsweetened almond or any other nut milk
1/4 cup raw coconut oil
10 medjool dates
1/2 cup raw cacao powder
1. Add avocado, nut milk, coconut oil and 5 dates to food processor and mix it together.
2. Once mixture is smooth, add the 5 additional dates and combine until smooth.
3. Add cacao powder and mix well until smooth.
4. Spoon filling into tart crusts. Sprinkle with coconut.
5. Place in fridge to set. Serve chilled.
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Raw Salted Almond Caramel Bars.

The other version of homemade chocolate healthy candies.

You can call them fancy chocolate candies, because they have three layers and look like expensive chocolate candies from the artisan store.

Should I say anything about the taste? Yes, they taste super good and you will remember this taste for a long time.

I found out about ‘healthy’ version of caramel few weeks ago and tried it at this recipe for the first time. I am not the fan of caramel at all, but my hubby loves everything with caramel. I guess he can even eat salad mixed with caramel:) So these bars were a little surprise for him and made me happy because of the healthy version of it.

Raw Salted Almond Caramel Bars.

First Layer:

1cup raw almonds

1/4cup cacao powder

6tbsp coconut oil

1tbsp coconut nectar or agave nectar

Process all the ingredients in the food processor and smooth.

Line a loaf pan with parchment paper and pour the mixture down.

Put it in the freezer while you are making the second layer.

Second Layer( salted caramel):

1cup soaked dates

1/4cup water

2tbsp coconut oil

1tsp vanilla extract

1/2tsp sea salt

Place all the ingredients in the food processor and mix them together until creamy.

Spread the caramel over top of the chocolatey base and place in the freezer for an hour.

Third Layer:

2tbsp coconut oil

3tbsp cacao powder

Gently melt the coconut oil and stir in the cacao powder… so simple.

Drizzle a little bit of homemade chocolate over the top.Let the chocolate firm up and then slice them into bars or square.

Enjoy!!!

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Raw Carrot Cake.

Carrot cake is one of my favorite cakes. Honestly, I’ve never made it before. I usually have it from the bakery or Whole Foods. Many people’s favorite part of the cake is frosting, but it is so hard to find the carrot cake with the good frosting. Most of the times, I just scoop the frosting off the cake and eat the plain cake, because it doesn’t taste good to me.

Carrot cake sounds like healthy dessert, but using the butter, sugar, white flour in it does not make it healthy at all.

Trying to be creative with healthy cooking and trying different combinations, I came up with the raw carrot cake recipe.

This cake is nothing fancy, but is really easy to make and has suprisingly delicious flavors melting in your mouth.

I did it only once, but it was a hit at house. Sophia and my hubby were fighting for the last piece:) I couln’t be happier: two loving ones fight for healthy food.

Raw Carrot Cake.

1 cup pitted dates, soaked in warm water for 15 minutes

1 large or 2 small apples( I used Golden Delicious)

1/4 cup of water

1tbs lemon juice

1tsp vanilla extract

1tsp ground cinnamon

1/2tsp of nutmeg

1/4tsp sea salt

1 pound shredded carrots( I got the fresh ones at the Farmers Market)

3/4 cup coconut flour

walnuts

Frosting:

3/4 cup cashews or macadamia nuts soaked in the water for 3-4 hours and drained ( I used cashews)

1/2 cup almond or coconut milk

1tsp lemon juice

10 drops of Stevia or any other sweetener

Combine the drain dates, apple, water, lemon juice and vanilla in food processor and blend it until fairly smooth.

Add the cinnamon, nutmeg and salt and blend again.

Mix the shredded carrots with the mixture from the food processor and stir well.

Add the coconut flour and stir until the batter is combined and uniform. Set the batter for 10 minutes to allow the coconut flour to absorb the liquid mixture. Add some chopped walnuts.

Put the batter in the rectangle form, pressing it firmly and evenly, and freeze for 4 hours. After it firmed up, cut it half, making two layers of cake.

Frosting.

Combine the drained cashews, milk, lemon juice, stevia in a high speed blenderand blend until completely smooth.

Place one half of the cake on the plate and frost the top only with the frosting. Carefully place the other cake half on top, and use the rest of the icing to frost the top of the cake.

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Refrigerate overnight, or until ready to serve.

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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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Raw Mango Coconut Lime Tart.

Vegan raw desserts are always interesting and unexpectable, because you never know how it will taste in the end. They are usually easy to make and almost everybody likes them.

Today I will share with you the recipe of Mango Lime coconut tart.

You will probably spend around 20 minutes to make it, and can impress any audience with its taste and flavors.

Coconut Crust:

1.5 cup shredded coconut(unsweetened)

1/4 cup flax meal

9-10 large dates

1tablespoon of coconut oil(melted)

1 teaspoon of vanilla extract

pinch of sea salt

Filling:

1.5 fresh, young coconut meat( I used 0,5 cup of coconut manna, because I didn’t have the coconut meat)

1 cup fresh mango chunks

1/3 cup lime juice

2 tablespoons of coconut oil

zest of two limes

pinch of sea salt.

1. Blend together the crust ingredients in the food processor until incorporated and moist.

2. Press evenly onto a tart pan with removable bottom( you can also make it like mini tarts). Place in the fridge when making the filling.

3. Make the filling by putting all the ingredients into the food processor. Mix it well.

4. Pour the filling into the chilled tart shell and spread evenly with spatula, then place in the freezer for 3-4 hours until firm.

5.Once frozen, push the removable bottom, and let it stay for 20 minutes before serving.

6.Top with the lime zest, shredded coconut.

These pictures are not ideal, because it was my first try of making it, but the tart is really good. It melts in your mouth leaving some tropical flavors for a while.

If you want to impress your guests and make an easy and delicious dessert, you should try to go with this tart.

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