a video, a few pictures, a few words here and there, and the recipe. 

that's all that is needed for this post.

let's keep it minimal.

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"raw", vegan, minimal snickers

makes 10 bars

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crust:

1.5c rolled oats

15 dates

3 tbs almond milk

1 tbs brown rice syrup

caramel:

2c dates (lightly packed)

1/4-1/2c almond milk 

chocolate:

6oz dark chocolate

01. in a food processor, blend all crust ingredients. press in one even layer into a tart pan

02. refrigerate

03. process all caramel ingredients. spread evenly over "crust"

04. refrigerate

05. melt 6oz of chocolate (i used coconut-filled) in a double-broiler over low heat. pour over "crust" and "caramel"

06. refrigerate for at least 3 hours, or freeze for 1 hour.

07. cut. enjoy.

how has your weekend been? mine's been pretty great if you ask me. 

it's been sunny. my life has been busy, but who cares? i get to eat this tart.

and let me tell you, tarts are good. and this one… is a raw raspberry + pistachio coconut cream tart-pie. with an awesome crust. huzzah!

i know you all just want the recipe, so i'll stop blabbering now. enjoy the photographs!

raw raspberry + pistachio tart

serves 8

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crust:

2/3 cup pumpkin seeds / pepitas

scant 1/3 cup ground flax seeds

1/2 cup shredded coconut

1/4 tsp sea salt

1.5 cup dates, soaked for 10min + chopped

1 tbs fresh grated ginger

filling:

2 cans full fat coconut milk (canned)

2 tbs coconut sugar

raspberries

chopped pistachios

agave

the day before:

01. place both cans of coconut milk in the refrigerator

crust:

01. in warm water, soak dates for at least 10 minutes

02. using a food processor, process pumpkin seeds, flax seeds, shredded coconut, and sea salt until finely ground

03. drain dates, and chop into small pieces. place dates and grated ginger into the seed and coconut “flour"

04. process until dates combine with “flour” and form a sticky ball

05. in a tart pan, press the dough crust evenly onto the bottom and sides of the pan. (wet hands before doing this so that the dough doesn’t stick)

06. place a sheet of plastic wrap over the crust and pan and set in the freezer for at least 30 minutes

filling:

01. gently take coconut milk out of the freezer and turn upside-down 

02. open the cans, and carefully pour out the coconut water that is on the top

03. scoop out the coconut cream that is left at the bottom of the cans into a large bowl

04. using an upright or hand mixer, whip coconut cream and coconut sugar together until the cream reaches soft peaks

together:

01. take the crust out from the freezer and remove plastic wrap

02. pour coconut whip cream into tart pan, and evenly spread around 

03. decorate with raspberries

04. sprinkle chopped pistachios over top

05. drizzle your agave

// store in freezer or fridge //

another busy, busy week for this very unorganized soon-to-be high-schooler.

BUT. 

i have another cookie recipe

for all of you busy, busy people who are in dire need of something sweet

and if you tell me "no", here are a few reasons why you have to:

a) although you may be busy doing who know's what, you need your cookie fuel for the week

b) THEY'RE COOKIES AND I DON'T CARE IF YOU'RE ON THE PHONE WITH THE PRESIDENT OF THE UNITED STATES you HAVE to make these cookies

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can we just admire this #almondmilkporn

yes.

yes we can.

it's just… i can't... no words.

of course in a bonne maman strawberry jam jar, because WHY NOT.

in fact, you could even eat these cookies raw if you wanted to

hmmm… healthy cookie dough anyone? it's not like it hasn't been done before or anything...

BUT SERIOUSLY. GO TO YOUR KITCHEN AND MAKE THESE COOKIES

i am 99.99992% sure that you have all of these ingredients sitting in your pantry right now just waiting to be used for this very recipe.

yes.

the easiest easily adaptable awesome 5-ingredient amazing cookies, ever

adapted from the one and only minimalist baker

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1 cup packed dates (preferably medjool + soaked in warm/hot water for at least 10 min)

1 medium/large ripe banana

2 tbs almond butter

3/4 cup almond meal

3/4 cup rolled oats

(optional additions: chopped dark chocolate, coconut, flame raisins, nuts, other goodness…)

00. preheat oven to 350 degrees F

01. drain dates, and put in a food processor until chopped into little bits

02. add banana and almond butter and process again until smooth

03. pour in almond meal and rolled oats and pulse until just combined

04. with a spatula, fold in remaining mix-ins

05. scoop a small handful of dough and roll them into small balls, and put on a cookie sheet lined with parchment paper. press down lightly on each dough ball, as they will not spread

06. bake for 15 minutes - 18 minutes

07. take out and let cool. then eat immediately.

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the almond milk says "hi"