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.

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.

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!!!

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.

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.

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.