Last week I got to visit my friend Karin for a few days in Texas. As soon as we arrived, the kids ran off to play and she and I got to spend many hours catching up. Karin is one of my dearest friends. She’s kind, loyal, a wonderful mother and wife and always has fantastic advice (she will be a bit embarrassed that I just said those things. Don’t be Karin. They’re all true). She introduced me to the world of organics (so really, this blog wouldn’t be if it wasn’t for her) and she also tested every single recipe for my cookbook.
I love going to her house because I know I’m going to get a great nutritious meal. She also isn’t afraid to cook for me. . . I always tell my friends they can cook a hot dog and I’ll be happy. Really.
A few weeks ago Karin told me about a chocolate, raw, and gluten free tart that was “out of this world”. She asked me if I could recreate it for her and after a little time in the kitchen I came up with a fabulous version of what she explained to me. I’m so giddy that the recipe only uses five ingredients and is gluten free, raw, vegan, and organic. Honestly, you can’t even tell it’s raw. The filling is so incredibly fudgy and thick that it could suffice as a dessert all on its own. Now, when the temperatures are in the triple digits you can have a perfect ending to your day and you don’t even have to turn the oven on.
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