chocolate sea salt tart ~vegan, gluten free~

Need a decadent dessert, but don’t feel like baking???

No problem!  

Here’s a no-bake dessert sure to take the cake!

Pour melted chocolate into an almond crust, pop it in the fridge and once chilled you have this to enjoy….

Chocolate Sea Salt Tart ~ vegan, gluten free~  A no bake dessert sure to take the cake!

Can we talk about chocolate sea salt for a second???

Yes, chocolate infused sea salt does exist!  I would like to shake the hand of whoever created this heavenly mix!  I found it in a specialty spice store, but if you can’t find it near you simply use a high quality sea salt to sprinkle on top of the tart.

Chocolate Sea Salt Tart ~ vegan, gluten free~  A no bake dessert sure to take the cake!

Inspiration for this tart came from one of my favorite food blogs Tasty Yummies.  You can find the original recipe here!

chocolate sea salt tart ~vegan, gluten free~
Recipe type: Dessert
Cuisine: Vegan
Serves: 8-10
  • For the crust:
  • 1 cup raw almonds
  • 2-3 tablespoons melted coconut oil
  • 1 tablespoon agave or maple syrup
  • For the filling:
  • ½ cup milk (soy, almond or coconut)
  • ½ tablespoon corn starch
  • 1 cup vegan chocolate chips
  • 1 tablespoon melted coconut oil
  • 1 teaspoon pure vanilla extract
  • chocolate sea salt or a high quality sea salt for topping
  1. In a food processor, pulse almonds until a rough flour is formed. Do not over mix or you will make almond butter! Pulse in 1 tablespoon of coconut oil and 1 tablespoon of agave or maple syrup. A dry paste will form that will stick together when pressed. If more moisture is needed, add an additional tablespoon of melted coconut oil. Press mixture into an 8 inch tart pan. Set aside.
  2. In a medium sauce pan, whisk together soy milk and corn starch until clumps dissolve. Bring to a quick boil and remove from heat. In a double boiler or microwave melt chocolate chips and whisk into soy milk. Add melted coconut oil and vanilla extract. Whisk until smooth and pour onto almond crust. Sprinkle with sea salt and place into the refrigerator. Wait until fully chilled (~2-3 hours) and enjoy!

For a nut-free dessert, try using an oatmeal based crust similar to the one used in my Toasted Coconut Chocolate Cream Pie!

Chocolate Sea Salt Tart ~ vegan, gluten free~  A no bake dessert sure to take the cake!

DIY all-natural swifter refill

Cleaning out the chemicals in your household products is just as important as cleaning up your diet!

Many household products contain dangerous ingredients that are toxic to our health.  The National Institute of Occupational Safety and Health states that one-third of the substances used in the fragrance industry are toxic. However, companies aren’t required to list their ingredients and jump through the hoops by simply labeling them as containing “fragrance.”

Personally, I am on the road to ridding our home of chemicals and toxins.  This quest has fueled my desire to learn about using essential oils for cleaning.  I was sold on their cleaning power after I effortlessly removed years of caked on gook off of my stainless steel stove top.  Just a few drops of pure lemon oil and a soft sponge did the trick!  Even harsh chemical stainless steel cleaners didn’t do the job!

After success with cleaning my stove top, I moved onto the floors!  I had an old swifter wet jet hanging around with an empty bottle.  Refills on these things are pricey, but not anymore!  Just a few drops of lemon oil, a few drops of thieves oil, a tablespoon or two of Bronner’s Castile Soap and voila, I have a cheap and all-natural Swifter Refill at my service!

DIY All-Natural Swifter Refill ~Uses Lemon and Thieves Essential Oils for disinfecting and cleaning power!

Both Thieves and Lemon Essential Oils are natural disinfectants and make your house smell great!

DIY all-natural swifter refill
  • water
  • 1-2 tablespoons Bronner's Castile Soap
  • 6 drops lemon oil
  • 6 drops thieves oil
  1. Remove top of swifter bottle and fill almost to the top with water. Add soap, lemon oil and thieves oil. Put top back on bottle, give a gentle shake to mix ingredients and return to swifter sweeper. Shake before each use.

Swifter makes it difficult to remove the tops off of the solution container.  Here is a youtube video to show you a trick for easy removal!  Gotta love youtube!

If you’re interested in purchasing Essential Oils at a wholesale price you can sign up here.  Check out the Premium Starter Kit that includes both Thieves and Lemon Oil, along with a whole bunch of other goodies and a diffuser!  Also, feel free to contact me at if you have questions!

A few other ways I use Lemon and Thieves Oil:

~ I add a drop of lemon oil to a glass of water for a detoxifying drink

~ I put a drop of thieves oil on Noah’s feet before school to keep bad bugs at bay

~ I diffuse thieves in the house to kill off germs and lemon for an aromatic pick-me up

basil coconut brown rice ~vegan, gluten free~

Comforting and healing, brown rice cooked with coconut and basil….

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

A few nights ago I spent the evening catching up with one of my closest friends over this meal, one I knew I wanted to recreate.  She cooked, it was such a simple gesture, yet such a treat to have a meal cooked for me.  We spent hours chatting and eating!  It reminded me of those summers when we were teenagers and could talk the night away!  However, we are much better cooks now and our parents didn’t have to call the cops to go looking for us :)

Thank you,  Emily xoxo

She just threw this meal together with food she cooked ahead of time.  You can roast whatever veggies you have on hand or growing in your garden!  For a little flavor boost I added a pinch of black sea salt and chopped macadamia nuts!

basil coconut brown rice ~vegan, gluten free~
  • For the Rice:
  • 1 tablespoon olive oil
  • ½ yellow onion, minced
  • 2 cups brown rice
  • 2½ cups water
  • 1 can coconut milk
  • ½ teaspoon of salt
  • ¼ cup fresh basil, chopped
  • For the Roasted Vegetables:
  • ½ red onion, cut into bite-sized pieces
  • 1 summer squash, chopped
  • 1 zucchini, chopped
  • drizzle of olive oil
  • pinch of thyme
  • sea salt and pepper to taste
  • ¼ cup macadamia nuts, chopped (optional)
  1. In a large skillet over medium heat, add olive oil and onion. Saute until fragrant. Add brown rice and stir until rice is coated with oil. Add water and coconut milk, bring to a boil. Turn down heat, stir in salt and basil. Cover and simmer for 45 minutes or until rice is tender.
  2. Meanwhile, heat oven to 425 degrees. In a large bowl, add onion, squash and zucchini. Drizzle with olive oil, add thyme, sea salt and pepper. Toss to coat. Transfer to a baking sheet and cook for 30 minutes. Finish under the broiler for a few minutes or until crispy.
  3. Serve veggies over rice, top with macadamia nuts.

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

The coconut milk adds a sweet and mild flavor to the nutty brown rice.  You could also pair this rice with a spicy curry!  To me, coconut rice is a comfort food, but it can be used to heal inflammatory digestive disorders.  Coconut milk contains lauric acid, which contains antimicrobial, antiviral and antifungal properties.  It also helps aid in the absorption of fat soluble vitamins.

Basil Coconut Rice ~vegan, gluten free ~A comforting and healing side dish!

Hope you enjoy :)