Chocolate Caramel Date Tart

Now I'm not going to pretend that this is everyday kind of food...... But if you're looking for a special occasion treat then I highly recommend giving this tart a try. It's deliciously sweet without added sugar. It's filling is so smooth and it will give you a great chocolate hit. We served this in place of birthday cake and it was a huge hit!  

CHOCOLATE CARAMEL DATE TART

(Serves 10-12)

                You'll need:
                BASE
                1/2 cup raw hazelnuts
                2 Tablespoons ground flax seeds
                1 Tablespoon cocoa powder
                4 pitted medjool dates
                2 Tablespoon motherless milk of choice

                FILLING
                1 1/2 cups pitted medjool dates 
                1/4 cup motherless milk of choice
                1 teaspoon vanilla essence

                TOPPING
                100g bar of dairy-free dark chocolate (I use Lindt 70-85%)
                100ml motherless milk of choice
                1 teaspoon vanilla essence 


Soak the dates for the filling in a bowl of boiling water for 10-15 minutes while you prepare the base.
Put all the ingredients for the base into a food processor and pulse until the mixture comes together. It will be a bit sticky - that's ok! Press the mixture into a glass 20cm pie dish. You can use another pie dish if you'd like, but I find that the mixture doesn't stick to the glass ones and therefore I don't need to use oil or line it. Place in the freezer while you prepare the filling.
Strain the dates and place all the filling ingredients in a food processor and blend til completely smooth and creamy.
Pour the filling mixture onto the base & return to the freezer.
In a small saucepan, combine all the ingredients for the topping. Stir continually on low heat until the chocolate has completely melted and the mixture is smooth and shiny.
Pour the topping over the filling mixture.
Place the pie in the fridge and allow the topping to cool.
Once cooled, you can slice and serve (as many pieces as you like hahahahaaaa!)! ;-)

Question of the day:
Do you make yourself treats like this 'just because', or do you save them for special occasions?

PB Carrot Crackers

Meatless Monday has returned! :-) 

Today we're cooking with oats.

Peanut Butter Carrot Crackers

You'll need:

4 medium carrots

1 cup oats

1/4 cup ground flax seeds

1/4 cup natural peanut butter

1 teaspoon cinnamon

1/4 teaspoon each: nutmeg, cardamom, allspice

1/2 cup water

1/2 cup raisins

Using a food processor, shred the carrots. Add the oats, flax, and spices. Blend til oats are broken down and not chunky pieces remain.

Add the peanut butter and water. Blend til a thick paste is formed. The mixture will be very sticky.

Add the raisins and blend for a few seconds until they are distributed evenly but not broken into pieces.

Use a spatula to spread the mixture onto lined dehydrator sheets. Number of sheets will depend on the size of your dehydrator, I used three sheets.

Dehydrate for 10-12 hours.

Slice with a pizza cutter! 

 Store in a cookie jar. Will keep for a week. They will get crispier the longer they are stored.

I am also submitting this recipe to I am Vegetarian - Hear me Raw.

Question of the day:
Do you own a dehydrator?
Do you use it for more than just fruit and vegetables?

Raw Pad Thai with Tofu

I love this raw Pad Thai - its so full of flavour.
However, I find it totally complete with the sauteed tofu as a topping :-)
Maybe that defies the purpose of the Pad Thai being raw - oh well, I never said it was a completely raw meal! ;-)

Serves 2

To make the Pad Thai you'll need:
1 zucchini
1 carrot
1 cup bean sprouts

Rinse the bean sprouts. Put into a salad bowl & shread in the carrot & zucchini. I use a julienne shredder - you could always chop them into matchstick pieces by hand if you don't have a julienne shredder. Put the lid on & shake til mixed well.

To make the sauce:
Put into a food processor 1/4 cup almonds, juice of one orange, 1/2 teaspoon minced garlic, 1/2 teaspoon minced ginger, 1 medjool date, squeeze of lemon & lim juice.
Process until smooth.

Pour the sauce over the vegetables & put the lid back on & shake again til the sauce has mixed through all the vegetables.

For the topping I use:
6 button mushrooms sliced
1/2 pack sesame tofu - cut into small cubes
1/2 red onion, chopped into small pieces.

Put all these ingredients into a warm frying pan. Stir frequently until all ingredients are well browned.

Place your pad thai onto a plate & top with the mushroom/tofu mixture!
So tasty!

Raw almond & date balls

These are so easy to make that they can be quickly whizzed up at any time!
They often are a nice afternoon treat for us!

In a food processor combine 1 cup pitted fresh dates with 1 cup almonds & 1 tablespoon agave nectar.
Process until nearly smooth.
Roll into balls with wet hands.
Place on a plate & let set in the fridge for 20 mins before eating.
(It is not necessary to place them in the fridge but they are better after being cooled)