Sweet Saturday #20: Raw Chocolate Banana Tart

For today's post, I'm sharing a really yummy recipe adapted from Good Girl Gone Green's blog. She always has such delicious recipes made with mostly (if not all) raw ingredients. You should definitely go check her out!

Anyway, when she linked this recipe up to Sweet Saturday last weekend, I just had to try it. I had most of the ingredients already, and what I didn't have, I improvised. I also had 2 ripe bananas needing to be used, so I tossed those in too. It came out phenomenal! The only thing I would do in the future is add some honey into the crust because I found it a little bland, but that's just me :) Other friends who tried it said they liked it just the way it was (yes, was, because this baby is gone!).

Raw Chocolate Banana Tart
(serves 8-12)

For crust:
1 cup nuts of your choice, such as almonds or pecans (I used a combination of almonds and cashews)
2 tbsp shelled hemp seeds
2 tbsp flax seed (I used some that were already ground)
1/2 cup coconut oil
1/3 cup shredded unsweetened coconut

For filling:
2 ripe bananas 
1/2 cup raw cacao or cocoa powder (I used cocoa)
1/4 cup honey, agave, or maple syrup 
1/4 cup coconut butter or oil (I used oil)

Note: If possible, soak nuts for up to 4 hours before using. I only soaked them for about half an hour, and everything turned out fine.  

Place nuts, coconut oil, and shredded coconut into food processor and blend until it is a fine crumble. Pour crumbs into a 8' or 10' pie pan and press into the bottom of the pan to form a layer, then place into freezer to set.

Looks like a beach...

Next, melt the coconut butter or oil if it is not melted already. You can keep things raw by melting it in a food dehydrator if you have one, or placing it in a small bowl in a larger bowl of warm water. Once melted, mix the ingredients for the filling together in the food processor, except for one of the bananas, until smooth.

Take the nutty crust out of the freezer, and spoon or pour chocolate banana mixture onto it, spreading it so that about an inch of the crust is still visible. Slice the reserved banana up and place slices on top of tart. Place in freezer until it sets, for about 1 hour (could very well take less, but an hour is for sure). Allow to defrost a bit before serving.

The one thing with placing the sliced banana on top is you have to keep the tart in the freezer once it's done, as to prevent them from getting all brown and gooey. If you'd rather keep it in the fridge so it doesn't take long to defrost (and easier to slice right away!), just don't put banana on top. It will still be beautiful and delicious!

Some other things you could use as toppings are:

• sliced strawberries
• blueberries
• raspberries
• sliced or crumbled nuts
• shredded coconut

Just to name a few!

Eating raw helps to contain all natural enzymes present in food, which would be decreased or destroyed from cooking. These enzymes help our bodies to absorb the nutrients found in foods. Cooking food can also cause harmful compounds to form- especially if you burn or overcook something -that can be cancerous.  

In this day and age, it's difficult to go completely raw, but it's good to eat as much raw foods as possible, especially fruits, vegetables, and legumes. This tart will enable you to eat healthy and raw without having to lose the enjoyment of eating! Good Girl Gone Green has TONS of fantastic raw food recipes on her blog, as well as information about choosing a healthier raw lifestyle, so do take a look if you are curious about eating raw! 

OK- now it's time for the hop! Our guest-hostess today is April from April's Country Life Blog. She has the most adorable tea party treat recipes and other fun country-style tidbits. Please follow her and show her some love! 

I especially liked this fabulous cake she made for her daughter's birthday !

Just follow these simple rules:

1. Link up something sweet to really WOW us all- your blog, Etsy store, Pinterest, Facebook, whatever you want! 

2. Link-up as much as you want and please follow April's Country Life Blog and me if you are not already. Leave me a comment if you are a new follower so I can follow you back!

3. Hop around and say hi. 

4. Share my button to get more people to join us (not required, but it would be nice!)

 

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Sweet Saturday #10: Loaded Lemonade

Forgive me for not posting yesterday, but after the week I had, I needed a break! Not only that, but my internet was acting whacky Thursday evening (when I usually draft Friday's post) due to a couple of brown outs from the intense heat we had here in NJ. Then poor Lily contracted what may be Hand, Foot and Mouth Disease (although it appears to be a very mild case), so I just had to take care of her first and foremost, as all you mommies know!


Yet, I did find some time to try out this sweet and sour and refreshing drink, that combines sour lemons, refreshing cucumber, tangy ginger and cool mint. Do I have your attention yet..?

Loaded Lemonade
(makes one full pitcher)


Ingredients:


6-8 large lemons (or 1 1/2 cups lemon juice)
1 large cucumber
2 cups water
1/2 cup honey or agave syrup (to taste)
1 hunk of ginger
Fresh mint leaves 


Slice and dice cucumber, then place into blender with water and blend until smooth. Pour the mixture over a strainer into a pitcher, then return liquid to blender. (This is optional, you may like your lemonade chunky!).

Next, add the lemon juice, ginger, and honey or agave. You can use sugar instead, but it's better to use a natural sweetener, so I'd recommend raw sugar if you have it. You can also make a sugar syrup by dissolving the sugar with water over low heat in a small saucepan. 

I used a hunk of ginger this size

Blend the added ingredients with the cucumber juice mixture. Add more sweetener or ginger to taste if desired. Serve over ice with fresh mint leaves and sliced cucumber and/or lemon. Pucker up! This is a drink everyone will love, but may not be good for kids under 1. Give children under 3 a watered-down version (I give Lily half juice, half water). This is the perfect summer cooler!

For the adults: Vodka or gin go nicely with this too ;)

I was inspired to add the ginger after I read this blog post from The Tasty Alternative. They have a lot of awesome recipes and info, so check them out!


Lemons are an amazing fruit! Not only are they good for your insides- high vitamin C content, aids in digestion, lowers blood pressure, prevents diabetes -but, they are also helpful in a number of other ways. They can be used as an antiseptic, household cleaner, acne treatment, hair treatment, and so much more. Click here to learn more. Lemons are also a high alkaline food, so they can help keep your body balanced and capable of healing itself.

Now it's your turn to share? Follow me if you aren't already, then link-up something sweet to share- a blog, an Etsy store, an FB page, Twitter page, Pinterest, whatever! Hop around and say hi. Grab a button to spread the word! Have a great weekend!

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We had ice cream yesterday :)

P.S. Sorry about the weird spacing on here, I can't figure out how to adjust it. This has happened before- does anyone know what I can do?