Raw Chocolate & Avocado Tart

Aaaahh... the recipe you've all been waiting for! This has got to be the most delicious, decadent tasting chocolate tart around, and not only is it full of antioxidants, good fats and nutrients, but it tastes pretty darn awesome too.

Crust

1 cup organic nuts (I use whatever I have - walnuts, almonds, brazil nuts, cashews or peanuts work well)
1 cup desiccated coconut
1/2 cup dried apricots (soaked in water for 1/2 hour, then drained)
3 medjool dates

Blitz together in a blender till crumbly and finely minced. Put the mixture into a springform tart pan and gently press into the base and sides evenly, using slightly moistened fingertips.

Filling


2-3 ripe avocados
1/2 cup - 2/3 cup raw cacoa powder
1/2 cup coconut oil
1 1/4 cup medjool dates

 Optional extras:

2 tbsp agave syrup
rind of 1 orange

Blend the filling ingredients in a blender till it resembles a mousse in texture and consistency. Scrape the mixture out into the pie base and smooth it down with a spatula, making sure that you don't leave any gaps between the sides of the crust and the filling. Sprinkle with desiccated coconut or fresh berries and chill in the fridge for a couple of hours to firm up.

My new sprouter :)

Sprouted seeds are incredibly nutritious and delicious, and you would be surprised at how easy it is to incorporate them into just about anything... salads, stir-fries, wraps, even juices!

I recently invested in a 3-tier sprouter (available from most health food stores) and with rotational sprouting, we now have fresh sprouts available daily... yum! Plus, the kids (and me!) love watching them grow too.

The Best Granola Ever

I've always loved granola, especially the texture - a combination of crunchy and sweet with heaps of nuts and dried fruits. So I made my own, and it was so good that I want to share it with you... enjoy! We had ours with homemade almond milk, and it was (in Matt's words) "the best breakfast ever".

Ingredients


1 1/2 cups rolled oats
1/2 cup raw Brazil nuts (chopped)
1/2 cup sunflower seeds
1/2 raw whole almonds (chopped)
1 tsp ground cinnamon
pinch of salt
2 tbsp melted unrefined coconut oil
1/2 cup pure maple syrup
1/4 cup agave syrup (or brown rice syrup)
1 tbsp vanilla extract
1/4 cup dried cranberries
1/4 cup dried sour cherries
1/4 cup raisins

Preheat the oven to 150ºC and position a rack in the middle of the oven. Line a baking tray with baking paper.

Mix the oats, Brazil nuts, sunflower seeds, almonds, cinnamon and salt in a large bowl.

Heat the coconut oil in a small saucepan over low heat. Add the maple syrup, agave syrup, and vanilla and whisk just until blended and heated through. Drizzle the syrup mixture over the oat mixture and mix till the oats are completely coated. Spoon the granola mixture onto the baking sheet and spread out evenly.

Bake the granola for about 40 minutes, or until it is golden bown and clusters form. As the granola bakes, give it a gentle stir about every 15 minutes or so with a fork to make sure that it cooks evenly, but maing sure not to break up the clusters. Add the dried fruits and continue baking for another 10 minutes longer.

Set the granola aside to cool - it will become crunchier as it cools.

This recipe makes around 6 cups and can be stored in an airtight container for up to 2 weeks (if it lasts that long!)