5 tbsp
unsweetened applesauce (I used my homemade applesauce), at room temperature 2 tbsp coconut oil, melted 2 tbsp maple syrup (or liquid sweetener of your choice), at room temperature 1 tsp pure vanilla extract pinch of salt ⅓ cup coconut flour 3 tbsp tapioca flour ½ tsp cinnamon Chocolate Ingredients: {*see notes above recipe for an alternative} ¼ cup coconut oil, liquified 2 tbsp cacao powder {or use carob powder for AIP} 1½ tbsp maple syrup {or agave, honey, honee, etc.} -- at room temperature 1 tsp pure vanilla extract {use alcohol-free for AIP or omit} 1 tsp tapioca starch ¼ tsp large salt flakes {or just a big dash of salt of your choice} Top layer: 1-2 small blood oranges, sliced into ¼" thick rings 1 tbsp maple syrup {or liquid sweetener of your choice} ½ tsp cinnamon 1 tsp melted coconut oil {or any cooking oil} 5 fresh basil leaves Instructions Pre-heat oven to 350F. Oil a 6-cup non-stick muffin tray and set aside. Place applesauce, coconut oil, maple syrup, vanilla, and salt into a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency {or blend all the ingredients in a regular blender and then pour into a mixing bowl}. Add coconut, tapioca, and cinnamon and mix well using a wooden spoon until everything is thoroughly combined. Divide the mixture evenly between the 6 cups in your muffin tray. Use your hands to press the mixture down along the bottom and up around the walls of the pan cups forming the crust. Set aside. Prepare chocolate mixture by stirring all ingredients together -- keep stirring until the mixture becomes completely uniform and all clumps are dissolved. Pour this mixture into each tart shell, dividing equally. Top each tart with an orange slice. Stir the maple syrup, cinnamon, and olive oil together in a small bowl. Brush this mixture over each orange slice. Bake in a pre-heated oven for about 15 minutes until the tart shells firm up and the edges brown up a little. Remove from oven and allow the tarts to cool on a wire rack. Once cooled, VERY carefully remove tarts from the pan and transfer onto a serving plate or glass container {they are a little delicate at this stage, so take extra care not to break the shells}. Prior to serving, top each tart with a basil leaf and enjoy! Store leftover tarts in the fridge. 3.2.2925
And so, on my third attempt to create a treat with that flavor combo, I ended up with this most amazing gluten-free vegan mango carob tart {that happens to be paleo and AIP-friendly}
So apparently it’s national pumpkin cheesecake today and here I am talking about a gluten-free, vegan, and paleo carob pumpkin tart instead… Well, my friends, that’s because I’m well ahead of the game, you see, and shared my pumpkin cheesecake recipe with you yesterday
This Gluten-Free, Vegan and Paleo Chocolate Pumpkin Tart recipe has been shared with Fat Tuesday, Let’s Get Real Friday Party, Gluten-Free Fridays, Allergy-Free Wednesday, and Gluten-Free Wednesdays
Maybe it’s the chillier weather… Maybe it’s the memory of these pumpkin scones… But I’ve been in the mood for lots of scones lately, and spiced plum anything is always a late fall favorite of mine, especially with a nice cup of coffee in hand {or maybe with this spiced plum smoothie for a change }
… that get perfectly coated with a delicious chocolate sauce…. This Raspberry Truffle Dessert for Two is Dairy-Free, Egg-Free, Gluten-Free, Raw, Vegan, Paleo, AIP-Friendly, Refined Sugar-Free, and has been shared with the Hearth and Soul Hop, Paleo AIP Recipe Roundtable, Savoring Saturdays, Gluten-Free Fridays, Allergy-Free Wednesday, WNWNW, Full Plate Thursday, Let’s Get Real Friday Party, Corn-Free Everyday Link Party, Sweet and Savoury Sunday, Fat Tuesday, and Natural Family Friday
Best of all, it’s made with healthy wholesome ingredients and is refined sugar-free and paleo. I’m not sure why I waited so long to share this recipe with you, but I’m so excited to share this raw vegan and gluten-free black and white chocolate cake recipe with you this week
I felt like going with a slightly more soft frosting {since the cake is in a pan that's very forgiving and I'll take a good gooey melted chocolate topping over a crunchy one any day
Loaded with the goodness of add-ins such as raisins, cashews, pumpkin seeds, and some chopped dark chocolate, and spiced to perfection, this bread was all gone in one sitting this afternoon (no, I didn’t eat it all myself, but shared it with friends as one of course should with such special treats
}, add them to a smoothie {for thick and delicious smoothies} use them in baking as an ultra sweet fruit topping or add-in {like in delicious persimmon tarts, pies, etc
I’ve recently shared my recipe for Persimmon Chai Bread and for a Persimmon Chocolate Bundt Cake {where I also explain how to bake with this fruit for those not yet initiated into “lotus fruit” eating }, and today I wanted to share a much simpler way to enjoy it — as a dairy-free, egg-free, andrefined sugar-free custard
This Paleo and Raw Vegan Caramel Pudding recipe has been shared with the Let’s Get Real Friday Party, Fat Tuesday, Allergy-Free Wednesdays, and the Paleo AIP Recipe Roundtable
Since I wasn’t in the mood for making a large cake {after all, I had all these other desserts mapped out for the week and this one was an impromptu one} I decided to just make a few smaller mini cakes — ones with a chocolate pecan crust {caramel + chocolate = obviously
Perhaps it’s the approaching early fall harvest season or maybe just the cooling weather, but I’ve been more in a traditional baking mood lately and so I ended up with this paleo and gluten-free vegan rustic pear galette the other day
Smooth out the surface with a spoon. {Gluten-Free, Vegan, Paleo, AIP-friendly, Refined Sugar-Free}. These gluten-free, vegan, and paleo raspberry almond tarts are a healthy twist on a classic treat and were a breeze to make
This Raw Vegan White Chocolateand Raspberry Cheesecake recipe has been shared with Gluten-Free Wednesdays, Fat Tuesday, Waste Not Want Not Wednesday, Real Food Wednesday, #glutenfreefridays, Natural Family Friday, Let’s Get Real Friday Party, Eating Inside the Box, and Allergy-Free Wednesday
For starters, it’s grain-free, raw, vegan, paleo, refined sugar-free, made without eggs, dairy, oh and no food dyes here either {aren’t you dying to know what gives it the gorgeous color
It trumped everything because for whatever reason I was super attached to enjoying this green goodness with my dad {and because I always thought pistachios to be the prettiest nuts in the world
You can even get away with reducing a bit of the coconut oil in the base a little and adding a more dried fruit instead if you prefer {the coconut oil helps it solidify into shape a little better}
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