Almond Flour Raspberry Coconut Chocolate Tart

Servings:  9 inch tart
Preparation Time: 15 minutes, plus chilling time

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened organic cocoa powder
• 1/4 cup Gold Label Virgin Coconut Oil, melted
• 1 tablespoon dark maple syrup
• pinch Himalayan Pink Salt

Filling:

• 1/2 cup coconut milk*
• 6 ounces chocolate chips
• 1/4 cup organic raspberry preserves
• 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Directions:

Grease a 9-inch tart pan with a removable bottom with coconut oil.

Combine all the crust ingredients in a bowl and mix well. Press the crust mixture evenly into prepared tart pan.

Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over the chocolate and allow to sit for one minute, then stir until smooth. Add the raspberry preserves and combine well.

Pour the chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the refrigerator to cool completely for 1–2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo by Orissa. 

Granola

Servings: 30–36
Preparation Time: 2 hours

Ingredients:

• 21 ounces rolled oats
• 1 cup mixed nuts (almonds, walnuts, pecans, cashews, macadamias)
• 1 cup shredded coconut
• 1/2 cup raw honey
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1 cup mixed dried fruit (blueberries, cranberries, cherries, chopped dates, apple)

Directions:

If the nuts are raw, set oven to 350 degrees F and place the raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamias = 15 minutes, walnuts = 8 minutes, cashews = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250 degrees F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until the honey and oil cover all of the oats and nuts.

Spread the mixture onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1 1/2 hours, stirring every 15 minutes. Depending on your oven, it could take less time. The oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or Ziploc bag.

Add dried fruit to the bag, seal, and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, Louisiana, won $50 for this recipe and photo! Submit your recipes and photos here.

Grasshopper Bars

Servings: 9 (3 x 3) bars
Preparation Time: 30 minutes

Ingredients:

Minty Layer:

• 1 medium avocado
• 2 tablespoons raw honey
• 1/2 cup coconut oil, melted
• 1 1/2 cups shredded coconut
• peppermint extract, to taste
• pinch Himalayan Salt

Chocolate Layer:

• 1/4 cup coconut oil
• 2 tablespoons raw honey
• 1/4 cup cocoa powder
• 1/4 teaspoon vanilla extract
• pinch Himalayan Salt

Directions:

Line a 9 x 9-inch baking dish with parchment paper.

For the minty layer: blend avocado, honey, melted coconut oil, shredded coconut, peppermint extract, and salt until smooth. Pour this into the lined baking dish. Put in the freezer to chill while making chocolate coating.

For the chocolate coating: melt coconut oil and honey in a saucepan on low heat. Remove from heat and add cocoa powder, vanilla, and Himalayan Salt.

Using a hand whisk, whisk until smooth and well blended. Spread over the minty layer and return to the freezer until hardened. Remove from the freezer and cut into bars and enjoy right away, or store in the freezer.

Recipe and photo by Lynelle. Submit your recipes and photos here.