Month: March 2014

Chocolate Orange Truffles (Raw, Vegan, Paleo)

Even though I’m going to be out of town next week, I volunteered to make some treats for a bake sale being held by some vegan ladies that I know. If you happen to live in Silicon Valley and having nothing going on, or if you need to bug some pet food, please drop on by. Some of the recipes that I will be blogging about in the next week will be there! An added plus is that Pet Food Express is one of my favorite pet stores. The staff is really knowledgeable without ever making you feel like they are trying to sell you on something. And they have some animal rescues in the area host adoption events. So at the very least, you’ll always get to see some potential four legged friends, which will be guaranteed to bring a smile to your face. Even if you won’t be there, if you do have some friends in the area, please invite them!

This event will be held on March 15, and will be benefiting Doggie Protection Services.

bake sale

So I’ve been thinking about what raw treats would last well at an all day bake sale, and I immediately thought of truffles, which are typically thicker in nature, and chewy in texture. I found my inspiration from The Sweet Life Online, and the recipe can be found here. My recipe is an adaptation.

Chocolate Orange Truffles

Chocolate Orange Truffles 2 Ways (Makes about 24 small truffles)

Ingredients

  • 2 tbsp raw cacao
  • 1 cup walnuts
  • 3/4 cup dates
  • 1 tbsp orange zest
  • 2 tbsp freshly squeezed orange juice
  • pinch of salt
  • 1tbsp agave

For Rolling

  • Option 1: 1/4 cup raw cacao plus 2 tbsp coconut sugar
  • Option 2: 1/4 cup coconut flakes ground in flour plus 1 tbsp lucuma powder

Instructions:

  • Soak the walnuts and dates in filtered water for 30 minutes.
  • Drain and add the walnuts and dates in the food processor with the orange juice, zest, agave and salt. Process until it forms a dough.
  • Add the 2 tbsp cacao powder and pulse until combined.
  • Remove and set in the freezer for about 20 minutes.
  • Remove from freezer and roll using heaping teaspoons.
  • Place your dusting ingredients in a bowl.
  • Drop each truffle individually into the bowl and swirl the bowl to coat the truffle.
  • Ready to eat, or for storage, place in an air tight container in the freezer.

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

Chocolate Orange Truffles

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Cinnamon Coffee Cake Energy Bars (Vegan, Almost Raw)

I love making raw larabars. But I have to be honest, sometimes the recipes out there get a little bit old. I wanted to try making some myself, and these are amazeballs! I wanted to use fewer dates and try using a different binder ingredient so that the larabars would hold together nicely. And I found it in chia seeds. Chia seeds have become so popular for their benefits that even my mom knows about them! Benefits include:

  1. Keeps you fuller longer
  2. Reduces blood pressure
  3. High in omega-3 fatty acids
  4. Easier to digest than flax seeds

But what a lot of people might not know, is that when combined with water, they congeal into a paste that can be used in raw recipes. My recipe incorporates chia seeds, agave and dates as the binder, providing a light sweetness in every bite, without being overpowering. The cinnamon gives these bars a coffee cake like taste.  Try them and I’m sure you will love them too!

Cinnamon Coffee Cake Bars

Cinnamon Coffee Cake Energy Bars (makes 16 small bars)

Ingredients:

  • 1/4 cup of chia seeds
  • Filtered water
  • 1/4 cup agave
  • 1/2 heaping cup of pitted dates
  • 2 tbsp filtered water
  • 1/2 cup almonds unsoaked
  • 1 cup quick oats
  • 1/4 flaked light coconut
  • 1/4 cup sunflower seeds
  • 1 tbsp cinnamon
  • 1/3 to 1/2 cup vegan semi sweet chocolate chips

Instructions:

  • Put the chia seeds in a small bowl. Add enough filtered water to just cover the seeds.
  • Let the chia seeds sit covered for about 20-30 minutes, or until it forms a thick gel.
  • Combine the chia seed gel, agave and dates into a food process and process until smooth. Set aside.
  • Put the oats, sunflower seeds and almonds in a food processor and process until crumbly.
  • Add the coconuts flakes, and liquid mixture into the dry ingredients and process until it forms a doughy mixture.
  • Add the cinnamon and pulse until combined.
  • Remove from food processor and press into a bread pan.
  • Place in the freezer to set.
  • Take the vegan chocolate chips in a double broiler and stir until the chocolate is melted.
  • Take the bars out of the freezer and cut into 16 pieces.
  • Scoop the melted chocolate on top of each bar. OR drizzle and create your own designs!
  • Place back in the refrigerator to set (about 10 minutes).

Raw options:

  • Instead of vegan chocolate chips use raw carob chips or raw chocolate sauce
  • Instead of chocolate, incorporate raisins before pressing into pan
Place wet ingredients into food processor

Place wet ingredients into food processor

Mix until it is smooth

Mix until it is smooth

Dry ingredients: Almonds, oats and sunflower seeds

Dry ingredients: Almonds, oats and sunflower seeds

Dry ingredients processed

Dry ingredients processed

Dough combined

Dough combined

Bars!

Bars!

Cinnamon Coffee Cake Bars

IMG_3378

IMG_3379

IMG_3380

Chocolate Mousse Pie (Raw, Vegan)

Most of the desserts I have made up until now have been a little bit on the heavy side. So I’ve been craving something a little bit on the lighter side. I have seen a ton of recipes for chocolate mousse and I decided I needed to make it.

At the same time, I was excited to discover buckwheat groats. Finally a wheat alternative that can be used for making bread and crackers. And the best part is that you can sprout them in just one day. Simply rinse the buckwheat groats, soak for 20 minutes, and then rinse and store in a colander on top of your counter top. Then, once in the morning and once when you get back from work, rinse them. In one day, you’ll see white tails forming from the buckwheat, and it’s ready to be used. You can dehydrate them simply by pouring them onto a dehydrator sheet, and then drying at 115 degrees for about 8 hours. Store in the refrigerator until ready to use.

I soaked and sprouted some last week, but having nothing left to do with them, I dehydrated them, and they’ve been sitting in my refrigerator ever since. So when I found a pie crust recipe that used dried buckwheat groats, I just had to incorporate it somehow into with the chocolate mousse.

So this recipe incorporate the best part of 3 different recipes I found on the web. Together they make up a healthier version of a chocolate mousse pie. A pie crust made of walnuts and buckwheat groats, a chocolate filling with bananas and avocado, and a cashew frosting make this a 9 inch pie I could eat all in one serving. The filling and topping are more creamy but light like whipped cream. Yum! Thanks Internet. Another dessert for the record books.

Chocolate Mousse Pie

Ingredients:

  • 1 Buckwheat crust (when I find the recipe I will post it)
  • 1 Chocolate Mousse (recipe here)
  • 1 Cream Topping/Frosting (recipe here)

Buckwheat crust

Chocolate Mousse Pie

Chocolate Mousse Pie

Chocolate Mousse Pie

Chocolate Mousse

Chocolate Mousse Pie

Chocolate Mousse Pie

Chocolate Mousse Pie

Cream Frosting

Chocolate Mousse Pie

Chocolate Mousse Pie

The Pie

Chocolate Mousse Pie

Chocolate Mousse Pie

Chocolate Mousse Pie

Chocolate Mousse Pie

Chocolate Mousse Pie