Chocolate Hazelnut Tart

OMG this chocolate hazelnut tart! This is going to become a staple in my life. Lately I've just been trying to blog things I know I'll be making again and again. Maybe some special occasion recipes once in awhile. I usually have all the ingredients to make this dessert on hand minus the hazelnuts. Laura had me listen to a podcast on chocolate in Ecuador and it just reinforced my chocolate hoarding tendencies. I prefer to buy the chocolove brand. I love the pretzel milk chocolate and the hazelnut. Really I'll take any flavor. After Ecuador, I'll try to seek out Kallari chocolate too. Organic and so so delicious!! We went to the kallari store twice and had hot chocolate (we drank this daily), brownies, and chocolate mouse. Also just chocolate bars whole. Guh. In fact, I'm having severe chocolate withdrawal as I type this. (Don't worry, I have Justin's peanut butter cups stashed in my purse.)

This recipe is from Green Kitchen Stories. This family cooks amazing food and travels all around the world! My goals in life!

Also sorry no pic for now- will update later. For now here's pic of a similar tart.

Crust!

1 cup hazelnuts, toasted

10 Medjool date's pitted

3 tbsp cacao powder

1 tbsp coconut oil

1 pinch sea salt

Filling

1 3/4 cups / 200 g cooked black beans 

5 Medjool dates, pitted

1 tbsp coconut oil

1 1/2 tsp vanilla extract

3/4 cup strong coffee

1/2 cup almond milk 

5-6 ounces dark chocolate (70%)

Note: I used a 10 inch tart pan, so I increased the filling recipe.

Start by making the crust. In a food processor or blender, blend the hazelnuts until they are chopped finely. Not so much that it turns into hazelnut flour. I liked having some bigger chunks in the crust. Add the dates, coconut oil, cacao, and salt. Pulse until everything is mixed thoroughly. If the dates are hard, soak them in some water for 15 minutes and drain before making crust.

Press crust mixture into bottom of the tart pan. I greased my fingers with a little coconut oil to facilitate the process. Cover with plastic wrap and place in freezer while making filling.

Melt the chocolate with the almond milk. I did this quickly in the microwave. Stir to combine. Add the beans, dates, coconut oil, vanilla extract, and coffee to the blender and blend until completely smooth.  Like really really smooth. Add the chocolate mixture into the blender and blend once more. Pour the filling on top of the crust and place it into the freezer overnight to a couple days. 

My favorite part of this dessert is that I can make it in advance. Also I can trick people into eating beans!

Oh ya and let it thaw for 30 minutes on the counter to soften up a bit.

Raw Ice Cream Sandwiches

This recipe is from Raw Food Recipes. I had some hemp seeds that need to be used and this recipe was the perfect opportunity. The cookies are chewy and filled with lots of healthy goodness (omega 3's, yes!). I just used plain vanilla ice cream in this recipe, but next time I'll definitely try mint chocolate chip as the recipe calls for. The picture I took isn't so great, as I just had only a moment before work to get a snapshot.

For the cookies:
1 cup hulled hemp seeds
1 cup shredded coconut
1/2 cup cashews
1 pinch sea salt
1 teaspoon vanilla extract
3 tablespoons maca powder
2 tbsp almond milk
2 tablespoons coconut oil
1/4 cup maple syrup

Pour the hemp seeds, coconut, and cashews in a food processor and blend until mixed. Add the rest of the ingredients and blend. Line a baking pan with wax paper and form the cookies from a rounded teaspoonful of dough. It helps to work with wet fingers to press the cookies into a flat disc. Place the cookies into the freezer until firm.

For the ice cream:
1 can coconut milk
1 teaspoon pure vanilla extract
1 pinch salt
1/3 cup raw cane sugar

Mix the ingredients together. Cool in the refrigerator for several hours. Then process in an ice cream maker. Let the ice cream solidify in the freezer overnight. Then to make the sandwiches, peel the cookies off the wax paper, place a scoop of ice cream on it and place another cookie on top. Enjoy!

Raw Beet and Summer Squash Salad

In our community house, we sometimes all cook at the same time. This results in glorious impromptu dinner parties and the occasional epic brunch. While biking back from work, I stopped at the East Liberty farmer's market (one of the best in the city, I think!). I picked up some heirloom beets and yellow squash from One Woman Farm. Nick chopped vegetables while I made dressing. Laura and Brittany were cooking over the stove. Linda contributed some delicous wine and Twilly did Twilly-like things. Laura's friend joined us and made some delicious fruit compote to go over vanilla ice cream. Overall, it was a successful night!

1 bunch beets with greens

1 medium yellow squash
2 cloves garlics, minced
3 sprigs fresh thyme
2 sprigs fresh oregano
1 lemon, zested and juiced
1 lime, zested and juiced
2 tbsp apple cider vinegar
3 tbsp dijon mustard
2 tbsp maple syrup
1/4 cup extra virgin olive oil

Wash the beets well. Don't worry about peeling them if they are fresh. The skins are thin if the beets are younger. Chop the beet root into small cubes. You can eat the stems but I left them out here. Chop the beet greens thinly. Cut the zucchini, skin and all, into small cubes. Sprinkle the vegetables with some salt in a large bowl. Set aside while making dressing.
For the dressing:
In a mason jar, add the thyme and oregano leaves. Add the garlic, lemon juice, lime juice, vinegar, and dijon mustard. Add salt and fresh ground black pepper to taste. Shake well. Then add the olive oil and shake even more! Add more of each seasoning as desired. Pour over the salad and let sit for at least 15 minutes before serving. Garnish with extra thyme and plenty of black pepper.

Vegan Nori Rolls

In my current post-cleanse state I've been super motivated to eat well and cook delicious and nutritious meals and snacks (point of the cleanse has been achieved).   Yesterday I made this recipe as well as two others that I will post on here soon.  Along with the first of many healthy recipes I'm trying, this is also the first recipe from Pinterest (yeah, I'm one of those) that I've made, pinned from this site.  I cheated a bit on the recipe by using out of season veggies and pre-sliced peppers from the store.  Needless to say this recipe will be much more delicious in the summer. 

Raw Vegan Nori Rolls