UnReFiNeD

R) Recipes: Desserts

It’s hard for people to say “no” to dessert, especially for the “me” of the past. Now, I usually use fruits as my main sweetener. I know that whole wheat/grain flour makes darker, denser baked goods and the final product will never quite be like the traditional white-flour, white-sugar, fat-filled baked goods, but these can still be damn tasty! I’m still experimenting lots with baked good and chocolate treats. Speaking of which, be warned… I`m a chocoholic so a lot of my recipes are chocolate-based.

Everyone has different tastebuds. The way I make one thing might not be to your liking, and the way you make something might not be to mine. So feel free to do like me and experiment! Add your own touch. Recipes don’t often turn out exactly as the original due to differences in altitude, measuring equipment and oven heat anyway. These recipes are all my own creations unless stated otherwise. Let me know what you think of them if you try any so I can try and make them better!

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~ABC Pudding~  Serves 2-3  (vegan, raw, gluten-free)

Avocado Banana Chocolate pudding. One of my favorite creations – Simple and satisfying.

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Ingredients: 4 ripe bananas, 1 ripe avocado, about 1/4 cup cocoa powder

Directions: Blend all ingredients in a blender until smooth. Pour into bowls and sprinkle some cocoa powder on top to garnish. Chill in refridgerator for an hour before eating.

Be patient and wait! Trust me, the flavor and texture are much better after sitting for at least an hour. If you’re looking for a cold treat, use frozen sliced bananas instead and whip up the recipe in a food processor to make some chocolate banana icecream! (recipe on Beverages page) P.S. Eating half of this recipe as 1 serving may be too much for someone`s stomache who isn`t used to eating raw food like this, so start with 1/3 of the recipe as a serving and take it from there.

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~Almond Butter Raisin Cookies~ (makes 12)  (vegan, gluten-free)

Soft, heavy, healthful cookies mostly sweetened with fruit, with a richness from roasted almond butter, lots of raisins and a bit of maple syrup.

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Dry Ingredients: 1/4 cup oat flour, 1/4 cup rolled oats, 1 tbsp ground flax seeds, 1/2 tbsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt. Wet Ingredients: 1/2 cup sultana (dark) raisins, 1/2 cup roasted almond butter, 3 tbsp water, 2 tbsp maple syrup.

Directions: Soak raisins in warm water for 5 minutes, then discard soaking water. Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done). Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie (P.S. cookie cutters won`t make a nice cookie with this recipe). Bake at 350F for 10-12 minutes. Let cool 5 minutes (!!) before transfering to rack to cool another 5 minutes. About 125 calories each cookie.

**PS I revamped this recipe with whole wheat flour and halved the almond butter to make the cookies less heavy and fluffier. These are superior to the original recipe in a way, but they aren`t gluten-free. These are big cookies (makes 7) that comes out to about 200 calories each. Here`s the ingredients list: 1/4 cup whole wheat flour, 1/4 cup quick oats, 2 tbsp chopped or slivered almonds, 1/2 or 1 tbsp ground flax seeds, 1/2 tbsp baking powder, 1/2 tsp cinnamon, 1/8 tsp salt, 1/2 cup raisins, 1/4 cup almond butter, 2 tbsp maple syrup, 1/4 cup water.

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~Tropical Frozen Yogurt~  Serves 4  (vegetarian, gluten-free)

This cold treat is divine and LOADED with flavor, and pretty simple to make. Everyone I`ve let taste my newest little teasure says it`s amazing. I hope you like coconut!

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Ingredients: 2 cups thick coconut yogurt (I used Liberte`s Meditteranean coconut yogurt, which is similar to Greek yogurt), 1/2 cup mashed banana, 1/2 cup white sugar, 2 tbsp coconut oil.

Directions: In a small pot on low heat, mix mashed banana with sugar and coconut oil and heat just until dissolved – Do not boil. Let cool down for a couple of minutes. Transfer sweet liquid to a food processor and blend for a few seconds. Add coconut yogurt and blend until well combined, then transfer to a large-bottomed plastic container and let chill in the freezer. Once the mixture starts to get hard on the edges, maybe after 30 minutes (depending on your freezer), transfer back to the food processor and blend for a few seconds, then transfer back to the container and to the freezer. Repeat this a couple more times as the mixture becomes harder and harder, about 3-4 times in total. Once you process it for the last time, transfer it to a freezer container you would like to store it in, covered, and keep frozen. Let the mixture become hard again before serving (which will be 2-3 hours after you`ve started making it, but this really depends on your freezer), but keep in mind that it`s best eaten the next day as it`s had the time to really settle. Enjoy!

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~Chocolatey Crunchies~  Makes 12 snack bites  (vegan, possibly gluten-free)

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Ingredients: 1/2 cup semi-sweet chocolate chips, 2 tbsp natural peanut butter (not salted), 1 cup cereal (flakes, popped rice, etc)

Directions: Melt the chocolate chips in the microwave or on the stovetop on low heat, then stir in the peanut butter. Take the pot off the heat and stir in cereal until well coated. Drop by big spoonfuls on a cookie sheet lined with parchment paper and let chill in the fridge for at Least 15 minutes – Try to be patient! The longer you wait, the harder and crunchier your snacks will get.

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The peanut butter flavor in these snacks is very subtle. If your cereal is on the plain side, add a drizzle of maple syrup to flavor it up, but on the other side, don`t use cereal that`s too flavored (example: cereal with dried fruit and colorful candy are not good choices).: cereal with dried fruit and colorful candy are not good choices).

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~Sweet Potato Casserole~  Serves 5-6  (vegan, raw, gluten-free)

Who would have thought sweet potato could be eaten raw *and* be tasty?

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Ingredients: 4 cups peeled and chopped raw sweet potato, 1 1/2 cups raw walnuts, about 1/3 cup of dates, 1\2-1 tsp vanilla extract (optional), 1 tsp ground cinnamon, 1\8-1/4 tsp Celtic salt, 1/2 cup water (use date soak water), 2 tbsp raw agave nectar or raw honey.

Directions: Soak walnuts overnight. Soak dates for a little while. Place half of walnuts, sweet potato, water, dates, cinnamon and vanilla in a food processor and process until decently smooth. Pour into a baking dish. Process the remaining walnuts to a coarse consistency and mix with salt and agave / honey. Add on top of sweet potato mixture and serve.

I got to taste the original recipe at a raw vegan potluck, which the hostess made. She says it’s a dish her family would eat for Christmas. Her original recipe asks for 1/2 tsp of salt and I used less than that and still found it way too salty, so I would start with 1/8 tsp salt and take it from there.

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~Carrot Cake In A Ball~  Makes about 16 balls  (vegan, raw, gluten-free)

A raw, grain-free version of carrot cake.

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Ingredients: 1 cup thinly sliced carrots, 1/4 cup minced walnuts, 1/4 cup shredded coconut, 1/4 cup dark raisins, 1/3 cup packed dates, 1/2 tbsp ground cinnamon, 1/4 tsp ground ginger.

Directions: Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor (This should give you 1/2 cup packed carrot pulp). Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge. If you`re a big coconut fan, you can roll your balls in shredded coconut.
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~Alex’s Raw Chocolate Pudding~  Serves 2-3  (vegan, raw, gluten-free)

Ingredients: 1 big ripe banana, 1 avocado, 1 cup “milk” of your choice, 1/4 cup cocoa powder, 2 tablespoons honey or agave nectar, 1 teaspoon fresh lemon juice.

Directions: Blend in a blender until smooth. Pour into bowls and chill in the refrigerator for 1 hour before eating for the flavor and texture to develop.

I found the original recipe on Allrecipes. I sometimes make changes, but this recipe is delicious as is.

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~Cool Mint Citrus Mousse~  Serves 2  (vegan, raw, gluten-free)

A refreshing green dessert with a strong-flavored citrus mousse mellowed down by a mild mint mousse.

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Lemon Mousse Ingredients: 1/2 avocado, 3 tbsp raw agave nectar, 2 tbsp fresh lemon juice.

Mint Mousse Ingredients: 1/2 avocado, 2 1/2-3 tbsp raw agave nectar, 1 tbsp PACKED peppermint leaves, a few drops of pure peppermint extract (optional).

Directions: Make each mousse in a small food processor until smooth, then transfer to two small bowls or cups (wine cups work wonderfully for presentation, using an icing decorator and topping them with peppermint leaves) – Split the lemon mousse at the bottom of the two cups, then top with the mint mousse. Store in the fridge until cool, about 30 minutes.

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~Chcolate Coconut Mousse / Frosting~   (vegan, gluten-free)

This is incredibly thick and incredibly delicious and easy to make. Not for the coconut-haters. Make it. Make it now.

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Ingredients: 1 14oz can full-fat coconut milk, 1/3 cup cocoa powder, 3 tbsp maple syrup, ½ tsp vanilla extract

Directions: Put the can of coconut milk in the fridge overnight. Open it with care, without shaking the can. Scoop out the thick coconut milk (You don’t want the coconut water or the milk that’s very liquid. I end up with about ¼ cup of water and liquid coconut milk that I don’t end up using. If it’s not thick it might be a dud can and it won’t work) and put into a mixing bowl. Add the cocoa powder, maple syrup and vanilla extract and stir until well mixed (add a bit more maple syrup if you like it sweeter, but the more liquid gets added, the less thick it will be). Eat as is or use as frosting on cakes and muffins; It’s great for piping on desserts. Putting it back in the fridge for a while will thicken it even more.

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~Coconut-Covered Lemon Bombs~  Makes 10  (vegan, raw, gluten-free)

For the lemon lovers. These stay soft even after being in the freezer.

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Ingredients: 1/2 cup almond meal, 1/4 cup packed pitted dates, 1 tbsp fresh lemon juice, 1/2 tsp coconut oil, about 1/2 tsp lemon zest, 2 1/2 tbsp shredded coconut.

Directions: Mince dates. Using your hands, mash dates, almond meal, lemon juice and lemon zest together until thoroughly mixed, or use a food processor until well combined. Separate into 10 balls and store in fridge until chilled. Once chilled (enough so that they’re not super sticky), take date balls and roll them in the shredded coconut. Store in fridge.

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~Big Fat Chewy Chocolate Chip Cookies~  Makes 12 big cookies  (vegan)

Thanks to these cookies, I’ve changed back into the cookie monster that I really am.  Inspired by a certain recipe I found in a book, I created these, and they are the bomb. For those interested in knowing, each cookie comes to about 200 calories… Enjoy!

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Dry Ingredients: 1 cup whole wheat flour, 1/4 cup rolled oats, 3/4 cup semi-sweet chocolate chip cookies, 1/2 tsp baking soda, 1/4 tsp ground cinnamon, 1/4 tsp sea salt. Wet Ingredients: 1/4 cup soft/warmed non-hydrogenated margarine/ earth balance, 1/4 cup packed dark brown sugar (you can probably use evaporated cane sugar instead), 1/4 cup “milk” of choice (I use soy or rice), 1/4 cup unsweetened applesauce, 2 tbsp-1/4 cup water, 1 tbsp ground flax seeds, 1/2 tsp vanilla extract.

Directions: Move oven rack to slightly above middle and turn oven on to 375F. Sift dry ingredients together, and in another bowl, beat wet ingredients together. Pour wet mixture into dry mixture and mix until just combined. Spoon 12 batches on the cookie sheet and, with a water-wet spoon, push down to the height of the chocolate chips and spread out a little bit. Bake for 8-12 minutes, careful not to overbake. Let stand out of the oven for a minute, then transfer them to a rack for a couple of minutes. Best eaten warm.

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~Simply Raw Strawberry Banana Pie~  Makes 8inch pie (vegan, raw, gluten-free)

A tasty treat on a hot day. This is my first attempt at a raw pie, using only 4 ingredients.

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<strong>Crust Ingredients</strong>: 1 1/4 cups raw almonds, 2 tablespoons raw warmed honey/agave nectar, or minced dates. <strong>Filling Ingredients</strong>: 3 ripe bananas, 6 strawberries (more if you want to garnish the pie with them), plus a bit of lemon juice.

<strong>Directions</strong>: 1. Soak almonds overnight. Rinse and drain well, and pull skins off. Let the almonds dry a bit. 2. Finely mince the almonds or pulse with a blender, being careful as to not let the almonds at the bottom of the blender turn to nut butter. Pack 2/3 of the minced almonds in the bottom of an 8inch springform pan and drizzle honey on top over as much surface as possible. Pack the rest of the minced almonds on top. Slice 1/2 banana into 1/2 cm thickness and into half moons, quickly dip them in the lemon juice (to preserve look), and place them upright by the wall of the pan. Put the pan in the freezer. 3. Mash 2 1/2 bananas and strawberries until desired consistency (I used a blender but should have mashed it for a chunkier filling). Pour fruit filling in the middle of the crust and spread evenly. Garnish with strawberry slices is desired, and store in the freezer. Take out of the freezer about 10 minutes before serving.

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~Dark Raspberry Truffles~  Makes 12 balls  (vegan, raw)

Rich chocolate truffles with a flavorful, sour note of raspberry.

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Ingredients: 1/2 cup walnut halves/pieces, 1/2 cup + 1-2 tbsp sultana (dark) raisins, 1/4 cup cocoa powder (unsalted), 1 tbsp mashed raspberries (thawed or fresh), 1/4 – 1/2 tsp vanilla extract, plus ~1 tsp cocoa powder for rolling.

Directions: Soak rasins for 1 minute, then drain and lightly pat dry. Blend all ingredients in a food processor until well combined. Roll into 12 balls, then roll in or dust on some cocoa powder, and roll again in your hands. Store in fridge.

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~Melt-In-Your-Mouth Peanut Butter Chocolate Bites~  Serves 4-5, makes 24 small chocolates  (vegan)

A super quick and easy recipe to make for when you want soft, fudgey, pb chocolate comfort food.

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Ingredients: 1/4 cup coconut oil, 1/4 cup maple syrup, 1/4 cup cocoa powder (unsalted), 1/4 cup peanut butter (natural, unsaletd).

Directions: Heat your coconut oil with the maple syrup until it turns warm, to liquid. Stir together by hand or blend in the food processor all ingredients until well combined. Pour into chocolate molds and store in fridge or freezer.

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The fridge ones will take over an hour to be ready, while the freezer ones will take only a few minutes. They will both melt relatively quickly at room temperature – which is the point of these! But if you want them to be harder (than the fridge-chilled one you see in the picture just above), then keep them in the freezer (they will then look more like the ones in the first picture). The chocolates come out to about 50 calories each.

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~”Oreo” Cookie Crumbs~  (vegan, raw, gluten-free)

This is a great garnish added on icecream, on a peanut butter sundae, or whatever really! Chewy, not crunchy.

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Ingredients: 2 tbsp cocoa powder, 2 tbsp packed pitted dates, 1 tsp coconut oil.

Directions: Using a food processor or your hands, mix ingredients together until well combined, then crumble into pieces. Store in fridge.

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~Tofu Parfait~   Serves 2-3  (vegan)

A rollercoaster of flavors!

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Ingredients: 12 ounce package of silken tofu, 3 tablespoons honey/ agave nectar, 1 1/2 teaspoons real vanilla extract, 1 cup raspberries, 1/4 cup wild blueberries or chopped strawberries (optional), 1 apple (peeled, cored and minced), 1/4 cup granola, 2 tablespoons raisins.

Directions: Blend tofu, honey/ agave nectar, vanilla extract and 1 tablespoon wild blueberries/ chopped strawberries (optional) in a blender until smooth. Set aside. If using frozen fruits, heat raspberries and blueberries in a small pot on the stovetop until it starts to turn to mush. If using fresh berries, mash the raspberries with a fork and mix with blueberries and set aside in a cup. Mix minced apple with granola and raisins. Pour all the ingredients into layers in whichever order you desire.

I found the original recipe on Allrecipes and barely made any changes. Have fun and experiment with this recipe!

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~Black Bean Brownie Muffins~  Makes 12 muffins  (vegan, gluten-free)

An unusually great recipe for celiacs and for those who want to get more protein and fiber into their diet!

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Ingredients: 15 ounce can of black beans rinsed and drained (about 1 1/2 – 1 2/3 cups), 2 very ripe bananas, 1/4 cup honey or agave nectar, 1/4 cup cocoa powder, 1/4 cup quick oats, 1 tbsp minced walnuts, 1/2 tbsp ground cinnamon, 1 tsp vanilla extract.

Directions: Preheat oven to 350F. Grease a 12-cup muffin pan or mini cookie sheet. Combine all ingredients, except oats and walnuts, in a blender until smooth. Stir in the oats and walnuts and pour batter into muffin pan/ cookie sheet. Bake for 25-30 minutes. Allow to cool before topping with Superlicious Fudge Spread (recipe below). And this is important: *Let it chill in the fridge overnight before eating! Eating them after making them, or even a wile later that same day and they won’t be that pleasant. They really need to sit in the fridge overnight to develop their flavor.

I found the original recipe on Happy Herbivore‘s blog and made a couple of changes. I’ve made this recipe both as brownie bars on a cookie sheet, and as muffins in a 12-muffin pan and find the mini muffins superior to the bars in terms of looks and better handling.

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~Superlicious Cocoa Spread~  (vegan, raw, gluten-free)

More than enough fudge spread for the Black Bean Brownies. My favorite fudge spread creation as of yet – so rich and thick!

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Ingredients: 1 hass avocado, 1/4 cup honey or agave nectar, 3 tbsp cocoa powder

Directions: Pour all ingredients into a blender and blend until smooth.

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~Maple Rice Pudding~  Serves 2-3  (vegan, gluten-free)

An easy-to-make, thick `n` creamy rice pudding with a Canadian twist.

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Ingredients: 1 1/4 cups water, 1/2 cup medium grain white rice, 1 1/4 cups plain rice milk, 3 tbsp maple syrup (add an extra tbsp if you want it sweeter but I like it the way it is), 1/4 tsp salt,  1/8 tsp ground cinnamon, 1/4 tsp vanilla extract, 1/4 cup raisins (optional).

Directions: Boil the water. Once boiling, add the rice and simmer, covered, for 15 minutes. Add the rice milk, maple syrup, salt and cinnamon and simmer uncovered (cover it until it starts to almost boil again, then take cover off) until thick and creamy, about 15-20 minutes, stirring once in a while. Remove from heat and add the vanilla and raisins. Stir and pour into serving dishes. Sprinkle with cinnamon to garnish, let cool down 5 minutes and serve. If you plan on serving it later on you may want to add a bit more rice milk as you reheat it as it will thicken with time.

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~Simple Chocolate fondue~  Serves 2  (vegan, gluten-free, potentially raw)

A simple, decadent dessert of melted chocolate and raw fruits.

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Slice and chop up your desired fruits and lay out on a plate. Melt a chocolate bar or dark chocolate chips with a bit of milk of choice on the stovetop on low heat or in the microwave. Alternatively and for a healthier vegan, potentially raw dessert, mix cocoa powder with liquid coconut oil and maple syrup or agave nectar. No need for fancy equipment and a constant-burning flame! To me, bananas are the best (but they can`t be too ripe!), followed by strawberries and apples (peels don`t get in the way of the fun!). Pineapple is interestingly good too, but quite acidic. For those who want a super simple 2-person recipe with chocolate chips, here ya go:

Ingredients: 1/3 cup mini dark chocolate chips, 2 1/2 tbsp milk of choice, 1 sliced banana, 1 sliced apple (peeled is optional).

Directions: Put chocolate chips and milk in a small bowl and microwave for about 30 seconds. Stir until well mixed and serve immediately with sliced fruit. This dessert comes out to about 300 calories per person.

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~Chocolate Peanut Butter Crispy Squares~  makes ~18 squares (vegan, gluten-free)

A deliciously rich cold dessert, quick and easy to make – no bake!

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Crispy Square Ingredients: 1/4 cup maple syrup, 1/4 cup natural unsalted peanut butter, 1/4 cup cocoa powder, 1 tsp vanilla extract, 2 big pinches of salt, 1 tbsp milk of choice (optional), 1 1/2 cups rice crispies. Fudge Topping Ingredients: 1/4 cup dark chocolate chips, 1/4 cup natural unsalted peanut butter, 1 tbsp coconut oil.

Directions: Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined (add the tbsp of milk of choice if you think the mixture will be too thick with the rice krispies), then add the rice krispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer. While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat. After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard – about 45 minutes. It will harden more with time. Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.

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~Salty Fudge Crisp Squares~   (vegan, gluten-free)

These slightly salty, thin, crispy bars melt in your mouth almost like fudge.

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Fudge Ingredients: 2 tbsp dark chocolate chips, ½ tbsp coconut oil, 1 tbsp crunchy peanut butter, 1/2 tbsp maple syrup, 2 tbsp cocoa powder, 1 big pinch of salt

Chocolate Ingredients: 3 tbsp dark chocolate chips, 1 tsp coconut oil, ¼ cup rice krispies

Directions: Melt the chocolate chips with the coconut oil in a double boiler, then stir in the peanut butter and maple syrup. Add the cocoa powder and salt until well combined (feel free to use your hands at this point) and form into a thin bar (about half a cm) by either pressing down into shape or using a rolling pin with the fudge bar between pieces of parchment paper or a plastic bag.

Melt the 3 tbsp dark chocolate chips with the 1 tsp coconut oil until melted and, using a spatula, spread a thin layer of chocolate on the fudge bar. Sprinkle the rice krispies on top and drizzle the remaining melted chocolate ontop. Place the bar into the fridge and, once chilled, chop into desired pieces. Keep chilled.

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~Rich Dark Chocolate~  Makes 6 standard-sized pb/jam-filled cups  (vegan, gluten-free)

The dark chocolate peanut butter cups are so rich, you can only eat a little at a time!

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Ingredients: 1/4 cup coconut oil, 1/4 cup cocoa powder, 2 tbsp maple syrup.

Directions: Put muffin cups (silicon is best, but I’ve tried paper cups and it didn’t stick either) in the freezer. Put the coconut oil and maple syrup in a small pot and melt on low heat until the coconut oil is melted. Take off heat and beat until the coconut oil and maple syrup is well combined, then mix in cocoa powder. Pour some chocolate into bottom of each muffin cup (about 1/8in – 1/4in thick) and put back in the freezer. Once the chocolate has become solid (a few minutes), put a dollup of your filling (jam, peanut butter (I use natural peanut butter with a bit of nutritional yeast and a dash of sea salt), get creative!) in the middle of each muffin cup and pour your chocolate around then ontop. You’ll create your own technique with time to get your filling as close to the edge without touching it (or else it’ll show through). Put them back in the freezer and try to be patient – The longer they stay in the freezer, the crispier they’ll get! The important thing to remember with these though is that they have to stay in the fridge or freezer and eaten immediately after or they’ll melt.

Don’t forget… Experiment! These are actually very easy to make. You can make these raw using agave nectar and raw cocoa powder. I’ve tried honey and it does not work, the chocolate does not set right. You can use hot pepper jelly as filling, or chopped nuts. You can layer a mini cookie sheet with *wild* blueberries and pour the chocolate over them, let it freeze, flip it over and cover the underneath with chocolate, let freeze again, then break into pieces as blueberry bark. You can add slivers of almonds on top for garnish. You can add rice crisps for texture (they might get chewy on you though…) You can mix dates with cocoa powder and sweetener to make a fudgey interior. And you don’t need to stick with muffin cup shapes either! Make designs on wax paper, paint the bottom of small hairless leaves… Experiment! That’s what I’m still doing. I’ve stuck with this recipe for now because it works for me, I like the rich dark chocolate flavor.

P.S. Coconut oil is the only oil you can make this with because of its unique liquid-form at room temperature and frozen-form in the fridge and freezer. Don’t be scared of the fat and saturated fat content – coconut oil is in fact a very healthy oil. You can buy coconut oil for much cheaper than health food stores if you go to Asian and Indian grocery stores.

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~Peppermint Patties~  Makes 12 patties  (vegan, gluten-free)

These are divine! I’ve yet to experiment using my own homemade chocolate, so these are made with dark chocolate chips. They must be kept in the freezer or fridge and eaten shortly after being taken out.

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Ingredients: 3/4 cup dark chocolate chips, 1/4 cup liquid coconut oil, 2 tbsp pure maple syrup, 1/4 tsp pure peppermint oil.

*The directions may seem long and complicated but that’s only because the ingredients need to hop in and out of the freezer multiple times.*

Directions: Melt the chocolate chips over *low* heat on the stovetop, stirring often. Remove from heat and set aside. Beat the coconut oil, maple syrup and peppermint oil together until well combined and place in the freezer on a mini cookie sheet lined with parchment paper or saran wrap. Take the filling out once it has started to harden and, using a 1/2 tbsp measuring spoon, spoon 12 balls of filling onto parchment paper/ saran wrap and put back in the freezer. Once the filling balls haven gotten quite hard, shape them into patties. On an part of parchment paper/ saran wrap, pour 12 small amounts of chocolate on and spread out to the diameter of the patties. Put back in the freezer until the chocolate has started to harden, then place the patties on each chocolate circle. Put back in the freezer until the patties become very cold and hard. Then pour the chocolate on the patties, covering them. This is the part that may be tricky. You want to make sure the patties are cold and the chocolate not hot or else it will melt and break apart, and you may need to play around with the spreading of the chocolate.

I found the recipe for the peppermint patties on Elana’s Pantry. I halved the recipe but added more chocolate chips and went about making them a different way. Still, I must warn you that these are a little tricky to make, but well worth the effort.

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~Blueberry Bark~  (vegan, (raw), gluten-free)

Inspired by and created from nostalgic memories of eating blueberries and chocolate in Oka Quebec. These are super easy to make, and super delicious!

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Ingredients: dark chocolate chips, frozen *wild* blueberries.

Directions: Melt the chocolate chips on *low* heat, stirring often, then set aside to cool off. You can either spread your blueberries on a saran-wrapped mini cookie sheet and pour the chocolate on them, then let it freeze, turn it over and cover the underneath, or you can Pour chocolate on the saran wrap thinly, let it start to harden in the freezer, then put your blueberries on top and coat with the rest of your chocolate.

Pictured is just a small batch. I would make a whole mini cookie sheet-full next time. These can be made raw by making your own chocolate with cocoa powder, coconut oil and agave nectar.

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~Autumn Tart~ Makes an 8″ by 8″ square tart  (vegan)

This strange creation of mine won a prize online!

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Ingredients: 5 apples (peeled and grated), 1/2 apple (cored, peeled and thinly sliced), 1 1/4 cup finely grated carrot, 1/2 cup thompson raisins, 1/2 cup almond meal, 1/2 cup dark rye flour, about 1/4 cup water, 1 1/2 tbsp applesauce, 2 tbsp ground flax seed, 3/4 tsp cinnamon, 1/2 tbsp pumpkin pie spice (1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves), 1/2 tsp vanilla extract, 1/8 tsp sea salt.

Directions: Preheat oven at 350 degrees F. Grease an 8 by 8 inch pan. Mix almond meal, rye flour, pumpkin pie spice and salt together. In another bow, mix water, applesauce and vanilla extract. Pour wet mixture into dry mixture and mix, then firmly press into greased pan (using wet hands makes it easier to do). Bake for about 20 minutes, set aside. Rid the grated apples and carrots of their excess juice (and have as a drink with some added cinnamon!) and mix together with raisins and cinnamon. Pour filling onto crust, and garnish with apple slices. Bake for a dozen minutes. Let stand for a couple of minutes before cutting.

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You can make the crust mostly with (rye) flour and add some quick oats too, which is the case with the one in the above picture. It was also made with slightly less apple, carrot and raisins. If it’s not sweet enough for your liking, drizzle some honey or agave nectar on top. I’d like to make this again and make it with a sweet oat crust.

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~Dark Chocolate Orange Truffles~ Makes 8  (vegan, raw, gluten-free)

These dark chocolate balls are very rich, so they go down hard if you eat too many and too fast.

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Ingredients: 1/4 cup almond meal, 2 tbsp packed minced dates, 1/4 cup cocoa powder, 1 tbsp orange juice, 1 tsp packed orange zest. 1 1/2 tspcocoa powder to coat all balls.

Directions: Mash all ingredients together with your hands or use a food processor until well combined and form into balls. Roll the balls in your hands until they look slick and smooth. You can roll them in cocoa powder if desired.

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Zucchini Brownie Cake  –  Makes 12-16 brownie pieces

An unusual spin on brownies.

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Dry Ingredients: 1 cup whole wheat flour, 2/3 cup cocoa powder (no salt!), 1/2 tbsp ground flax seeds, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp ground cinnamon, 1/4 tsp salt. Wet Ingredients: 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup margarine, 1 tsp vanilla extract, 1 1/2 cups shredded zucchini, 1/4 cup chopped walnuts, 2 tbsp (small) semi-sweet chocolate chips.

Directions: In one bowl, stir dry ingredients together. In another bowl, mix sugars with margarine and vanilla extract until well combined, then stir in shredded zucchini, walnuts and chocolate chips. Pour wet mixture into dry mixture and mix until just combined. Pour into a small rectangle glass casserole (sorry, dimension unknown) that`s greased, and bake at 350F for about 35 minutes.

PS. The one pictured is a bit more dense and moist than the usual as this was an earlier experiment made with more liquid.

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~Eagle Brand`s Cherry Cheese Pie~

This is a special recipe post – My alltime favorite dessert, which my mother often made for my birthdays and Christmas when I was younger. If you want to try making a quick and easy, eggless, no-bake, super duper crazily wow amazing cheesecake that`s sinfully unhealthy, go in search of the Eagle Brand sweetened condensed milk can with this recipe on it, it will show you the way.

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Ingredients: 1 (14oz) can sweetened condensed milk, 1 (8oz) package cream cheese (at room temperature), 1/3 cup lemon juice, 1 tsp vanilla extract, an 8 inch or 9 inch baked graham crumb crust, and a (21oz) can of cherry pie filling.

Directions: In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust; chill 4 hours or until set (it`s important to wait at least 4 hours! But really, it`s best eaten the day after it`s made). Top with desired amount of cherry pie filling before serving.

Sorry for the (still deliciously looking) sloppy picture – The remains of one of my birthday cakes that I doggy-bagged home. Enjoy! =)

7 Comments »

  1. I love your whole website this is great. I made the black bean brownies and they were awesome. Even the frosting was good which I was very iffy about before i tried it. Thanks for all the recipes!

    Comment by Stephanie Jensen — January 22, 2010 @ 3:03 pm

    • Thank you so much! I’m really glad the brownies and fudge spread turned out great for you. Do you have a picture of your brownies? I’d like to see how they turned out! =)

      Comment by Kate — January 23, 2010 @ 12:03 am

  2. These recipes are very creative!

    Comment by Lazarus Aardvark — February 2, 2010 @ 9:37 pm

  3. Oh no i forgot to take a picture they weren’t exactly attractive because I didnt really spread them out so it was just a lump of brown but it was still delicious :)
    I recently made your banana chocolate muffins and those turned out very good as well. I hope to make the autumn tart soon and when I do I’ll take pictures!

    Comment by Stephanie Jensen — February 7, 2010 @ 11:57 am

    • Ah, I’m so glad the recipes turned out well for you. Do you have any suggestions to make them better? Yes, I’d love to see someone else’s take on my Autumn Tart =)

      Comment by Kate — February 7, 2010 @ 9:34 pm

  4. My sister and I enjoyed the ABC pudding today! It was sooo good. We put a little carob in as we were running low on cacoa. But it still turned out awesome.
    Tomorrow Perfect Peanut Butter Banana Smoothie!!

    I got the banana’s in the freezer =^.^=

    Comment by Kbob — March 1, 2010 @ 10:37 pm

    • Awesome! The cheapest place to get your cocoa powder would be the SuperStore or the health food store in Saskatoon, but I’m not sure about North Battleford.
      I’m envious… I havent’ had a PPBB Smoothie in a long time!

      Comment by Kate — March 2, 2010 @ 2:37 pm


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