No-bake Chocolate Cherry Dessert

You guys. It’s hot.

I don’t know if I’ve become a mega-wuss since moving to the Pacific Northwest from the Great Midwest, but I no longer enjoy the heat. Over 80 degrees? Totally unnecessary. Who can function in this ridiculousness? Not me.

So when my sweet tooth kicked in yesterday afternoon, I knew there was no way I was turning on my oven. After all, these PNW folks don’t believe in air conditioning. Sooooo….no-bake it was!

*As an added bonus, this recipe is full of good fats, carbs and protein so it can also serve as a great snack on-the-go to fuel you during hikes or as a pre or post-workout treat.

 

For The Base

1 cup dates, soaked (at least 30 minutes) and pitted

1/2 cup almonds

1/2 cup cashews

1/2 cup cherries, pitted and chopped

1/4 cup rolled oats

1/4 cup carob powder

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

 

Toppings

1/3 cup cherries, pitted and chopped

1 tablespoon sliced almonds

1 tablespoon flaked or shredded coconut

 In a food processor, add all ingredients except for the cherries. Blend until you have a sticky batter. Once mix is fully processed, add cherries and pulse until just combined. You will want the cherries to be in pieces but not fully blended so don’t overdo it. 

Spread batter evenly into a 9-inch pie dish. You may want to wet your hands so that the batter doesn’t stick to you or a spatula.

Top with the rest of the cherries, flaked coconut and sliced almonds. 

Allow to chill in the freezer for 30-60 minutes.

 

 Chocolate Drizzle:

1 tablespoon coconut oil

1 tablespoon carob powder

1/4 teaspoon cinnamon

Remove cake from freezer. Add ingredients to a small saucepan. Over medium-low heat, mix until coconut oil is melted and ingredients are combined.

With a spoon, immediately drizzle sauce over your pie. Don’t worry about it being perfect – just make sure you get a little drizzle over the entire surface. 

Freeze for at least one hour before serving. This will allow the drizzle to harden, giving it a crunchy texture. 

 

Are you guys enjoying the heat? Or do you prefer the milder temps like me? What are your favorite cool-down treats to make at home?

Summertime Pasta Salad & Sweet Lemon Ginger Dressing

‘Tis the season for color.

I’ve been so inspired by the vibrant berries crowding our local farmer’s markets the past few weeks, I just had to make a recipe full of color and local produce.

Clean mint and cucumber, sweet berries,tart cherries, and a whole lotta greens. Perfect.

And the dressing? It adds the perfect bit of zest to this wide array of flavors.

 

Summertime Pasta Salad

2 cup brown rice pasta, cooked and cooled

1 large cucumber, finely sliced

1 cup snow peas, cut in half

1 small zucchini, chopped

1 cup spinach

1 cup spring greens

1/2 cup cherries, puttied and halved

1/3 cup strawberries, quartered

1/4 cup blackberries, quartered

2-3 tablespoons pumpkin seeds

1 tablespoon fresh mint, minced

1/2 tablespoon poppy seeds

 *In a large bowl, combine all ingredients together.

 Sweet Lemon Ginger Dressing

3 tablespoons olive oil

3 teaspoons lemon

1/2 teaspoon fresh ginger, finely minced

1/4 teaspoon cinnamon

1/4 teaspoon lemon zest

pinch of salt

optional: 1/2 teaspoon sweetener (maple syrup, agave, stevia)

*In a small bowl, whisk ingredients together until combined. Add to pasta salad immediately and serve. If you would like to make this recipe last several days, refrigerate dressing separately and add to individual servings of the pasta salad.

 

Watermelon Mango Refresher

As the weather heats up, I have been craving nothing but fresh fruit in every form. Smoothies, thrown in my salads, on top of overnight oats, drinks and juices, you name it. Specifically, I can’t get enough melon and mango. They have totally stolen my heart…or belly I suppose is more accurate.

Throw in some mint and a little citrus and you have a delicious summer drink perfect for unwinding at the end of a long day. If you’re feel extra saucy, feel free to add some tequila or vodka if that’s you’re thing. I bet it’d be pretty delicious.

 

2 cups chilled watermelon

1 cup frozen mango

1/4 cup lime juice

3-4 tablespoons fresh mint, chopped

1 cup ice cubes

Combine all ingredients into a blender and blend until smooth.

*Note: If you have the time, make this a day ahead of serving. Blend together and throw it in the fridge or freezer overnight. If you choose to freeze it, run it through the blender one more time before serving to break up the ice. This drink taste so much better once the ingredients have some time to meld together – the mint especially comes out the longer it sits! 

 

 

 

Here’s to summer nights!

 

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