coconut cream

Chocolate Coconut Mousse Tart

photo by recipe author

Servings: 2
Preparation Time: 2 hours 30 minutes

Crust:

1/4 cup raw almonds
2 dates, pitted
1 tsp water
Dash of sea salt

Filling:

1/4 cup raw cashews
2 tablespoons coconut milk cream (from the top of coconut milk)
1 teaspoon coconut oil
1 teaspoon raw honey
1 tablespoon cocoa powder

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

Healthy Chocolate Pudding

photo by recipe author

Servings: 2
Preparation Time: 5 minutes (+20 minutes cooking time for the lentils)

125g cooked (or sprouted) lentils

1/4 cup cocoa powder

1/4 cup coconut cream

1/2 cup dates

2 tablespoons honey

Mix everything in a blender and enjoy right away or fill the healthy chocolate pudding in popsicle forms and freeze. The flavour will fully enhance at room temperature, though.

Top with fresh berries and popped amaranth.Anja from Klingnau, Switzerland, just won $50 for this recipe and photo! Submit yours here.