Desserts

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

Chocolate Pies with Macademia Salted Caramel Crust (Raw, Vegan, Paleo)

Raw cacao powder is tough to find. But I finally found a bag at my local Whole Foods, and I’ve been dying to try it out.

To be honest, I don’t know much about pies. But I knew I wanted one with a crunchy and flaky crust, so when I stumbled on this recipe for Raw Macademia Salted Caramel Pie Crust, I knew I had to give it a try. This crust is so wonderfully thick and stiff, that I was able to use my little tart cups that I got just recently. Just make the crust, press into the molds and set in the freezer. It’s so easy.

Next I used half of the filling from this Raw Chocolate Cheesecake recipe. With zucchini blended with cashews and raw cacao. Who would have thought that it would taste so good! But trust me, you don’t even taste the zucchini at all. I used half the recipe, and it was a little over the amount I used to fill my mini pie crusts. Using these two recipes, I was able to make 4 small pies. Store them in the freezer and you can take them out and enjoy them right away. All in all it took me a little over 30 minutes to make, and they are fantastic!

The Crust

IMG_3256

IMG_3257

IMG_3262

The Filling

IMG_3259

IMG_3260

The Pies

IMG_3263

IMG_3264

IMG_3267

IMG_3268

IMG_3269

Strawberry Nutella Macaroons (Raw, Vegan, Paleo)

I’m sad to admit, but I ate my first macaroon only this year. I was at the Fairmont for a work event and there were some small treats for the customers. During the afternoon sessions, I finally caved and tried one, and they were amazing. So I was glad that I stumbled upon a post for raw vegan macaroons, and I thought, I would make my own. My recipe is based on the post by gliving and can be found here.

Strawberry Nutella Macaroons (Makes about 18 macaroons)

Ingredients:

  • 1/2 cup plus 2 tbsp strawberry puree
  • 1 1/2 cup shredded light coconut flakes
  • 2 tbsp coconut oil
  • 1/2 tbsp vanilla
  • Stevia drops to taste (I used about 1  1/2 tsp)
  • 1/2 to 2/3 cup raw nutella (recipe can be found here)

Instructions:

  • Puree the strawberries. Do not leave chunks.
  • Combine the strawberry puree, coconut flakes, coconut oil, vanilla and approximately 1/2 tsp of stevia in a food process, and pulse until the coconut oil i combined.
  • Taste and add stevia to taste. Do not make the cookie mixture too sweet. It should just be lightly sweet.
  • Take a 1 tsp spoon for each cookie and place on a flat surface.
  • Using a measuring cup (I used 1/4 cup measure), press the bottom against each cookie and press until you feel some resistance and stop. Use your fingers to reform the cookie if it breaks.
  • Place the cookies on a mesh dehydrator sheet.
  • Dehydrate on 115 degrees until the cookies are slightly dry on the outside, but still moist on the inside. (For me this took about 2 hours.)
  • Separate the cookies into pairs. For one cookie in each pair, place the flat side up. 
  • Scoop 1/2 tsp nutella onto  the flat side of one cookie in each pair.
  • Using your palm, take the other cookie and press down to form the macaroon. 

IMG_3169

IMG_3171

IMG_3172

IMG_3173

IMG_3182

IMG_3184

IMG_3186

Banana Nutella Ice Cream (Raw, Vegan, Paleo)

Happy Friday! I needed a little pick me up after my long work week. Ever since I heard you could make raw nutella, I’ve been dying to try it. And I thought that since I don’t eat bread, what better way to eat it, but in ice cream? No better way! This recipe is so ridiciously delicious, you’ll wonder how it can possibly be healthy.

Nutella (makes roughly 1 1/4 cup)

Ingredients:

  • 1 1/2 cup of hazelnuts (unsoaked)
  • 1 tsp stevia liquid
  • 7 tbsp raw cacao
  • 4 dates
  • 1/4 to 1/2 cup filtered water

Instructions:

  • Place hazelnuts in a food process or high speend blender (high speed blender is highly preferred).
  • Process hazelnuts until it resembles meal.
  • Add the dates and about 1/2 tsp stevia liquid. Continue processing for a bit.
  • Stop and add the raw cacao and process until the nutella looks like a paste.
  • Add 1/4 cup water and continue processing. If the nutella is still pasty (meaning very thick), then continue adding the water. Process until smooth.
  • Taste. Add more stevia if the nutella is not sweet enough for you, and process to incorporate.
  • Store in an air tight container.

IMG_3153

IMG_3154

When hazelnuts are mealy, add the dates and stevia

When hazelnuts are mealy, add the dates and stevia

If you continue mixing and the hazelnuts will not break down, add the water.

If you continue mixing and the hazelnuts will not break down, add the water.

Complete thick nutella spread

Complete thick nutella spread

Banana Nutella Ice Cream

Ingredients:

  • 3 bananas (ripe)
  • 1/4 cup nutella
  • 1/8 cup filtered water and more if needed
  • 1 handful of walnuts for each serving

Instructions:

  • Peel and cut the bananas into pieces.
  • Place in an air tight container and store in the freezer for at least 2 hours.
  • Take the bananas out of the freezer and place into a food processor.
  • Process until smooth. Do not over process. You can also leave small chunks of banana unprocessed if you would like.
  • Remove from processor/blender and move to mixing bowl.
  • In a separate bowl, add the nutella and 1/8 cup water. Using a metal spoon, mix until the nutella resembles a pudding (adding more water as necessary).
  • Add the nutella/water mixture to the banana ice cream. Mix lightly until combined.
  • Store in a container in your freezer.

Cut up bananas and store in the freezer in an air tight container.

Add the frozen bananas into the food processor

Add the frozen bananas into the food processor

Completed banana ice cream

Completed banana ice cream

The mixed nutella and water

The mixed nutella and water

Add the nutella into the banana ice cream

Add the nutella into the banana ice cream

Mix the nutella and banana ice cream until combined

Mix the nutella and banana ice cream until combined

IMG_3174[1]

Top with walnuts and serve

IMG_3175[1]

Banana Tartlets (Raw, Vegan)

I’ve been waiting for the chance to go grocery shopping so I could pick up some bananas. Bananas are such a fantastic fruit for raw cooking. It can be used for cookies, cakes, energy bars, ice creams, or in my case, tarts! These tarts are packed with banana flavor and utilizes oats instead of nuts for the crust.

This recipe is good when you’re craving a lighter dessert. And the best thing is that it only makes 6, so you can have them all to yourself.

Banana Tartlets (makes 6 cupcake sized tartlets)

Tartlet Shells

Ingredients:

  • 1/2 cup oats (I used quick oats)
  • 1/2 cup plus 3 dates
  • 1/4 cup coconut flakes

Instructions:

  • Put all ingredients into a food processor and process until the mixture starts to clump.
  • If you have some, line a cupcake tin with parchment paper.
  • Take 1/6 of the mixture and place into the muffin tin. Use your hands and press down and form a small tartlet.
  • Pull the tarlet out of the muffin tin. If you did not have parchment paper, then you can unstick the shell from the muffin tin using a very dull knife. Repeat this 6 times until you have 6 tartlets.
  • Store into the freezer while making the banana filling.
Add all ingredients into a food processor and process until the mixture clumps

Add all ingredients into a food processor and process until the mixture clumps

Crust processed

Crust processed

Mold the tarlets in a muffin tin

Mold the tarlets in a muffin tin

Finished empty tartlets

Finished empty tartlets

Banana Filling

Ingredients:

  • 1 medium/large banana
  • 1 tbsp coconut oil
  • 2 tbsp cashews
  • 1/4 tsp vanilla
  • 1/2 tbsp agave (you can wait to add this in case you need it)

Instructions:

  • Put bananas in the food processor and puree.
  • Add the rest of the ingredients except for the agave and process until smooth.
  • Taste and add the agave if necessary.
  • Take one spoonful of the banana filling and fill each tartlet. You may have more filling than room in the tartlets.
  • Put the tartlets into the freezer to set.
Pureed bananas with cashews, agave and coconut oil

Pureed bananas with cashews, agave and coconut oil

IMG_3099IMG_3095

Blueberry Brownies Remade (Raw, Vegan, Paleo)

Earlier this week, I picked up a small carton of blueberries. I looked on my refrigerator today and they were still staring at me. I could tell that if I didn’t eat them soon they would go to waste. So I tried to find some good recipes that didn’t require more than 1 cup of blueberries. And I hit on this one, from Coconuts with Berries. The recipe can be found here. The only problem is that when I tried to make it, I didn’t like the taste of the coconut in the brownie. It seemed to make my brownie too tart, even sour?

So if you are have some spare blueberries, then try this out. It tastes delicious, and doesn’t have too much added sweetener or oil. The top of quite creamy and not so stiff, so I recommend storing it in the freezer and eating it cold. But don’t we all like cold desserts?

Blueberry Cream

Ingredients for the brownie base:

  • 1/2 tsp vanilla
  • 2 tbsp agave
  • 3 pitted dates (on the larger side)
  • 1/4 cup cocoa powder (raw cacao will also work)
  • 1/2 cup walnuts processed roughly into a flour
  • 1/3 cup plus 2 tbsp almond flour (store bought or made of almond pulp)
  • Pinch of salt

Instructions:

  • Process the walnuts into a flour. This can be as fine or rough as you like.
  • Add vanilla, agave, and dates into a food processor and process until smooth
  • Add the walnuts, cocoa powder, salt and almond flour into the mixture and process until smooth.
  • Spread in a small pan or plastic container (I used a 5×5 container) using a silicon spatula.
  • Store in the freezer to set.
In a small processor, process the walnuts into a flour like consistency

In a small processor, process the walnuts into a flour like consistency

Put the wet ingredients into the food processor

Put the wet ingredients into the food processor

Process until the dates are completely broken down

Process until the dates are completely broken down

Add the dry ingredients and process

Add the dry ingredients and process

The resulting mixture should be grainy, but with no large pieces

The resulting mixture should be grainy, but with no large pieces

Spread the brownie mixture into a small pan or container and store in the freezer

Spread the brownie mixture into a small pan or container and store in the freezer

Blueberry Layer

For the blueberry topping follow the instructions on here. I substituted 1 for 1 agave to maple syrup. I also kept the coconut oil at room temperature, since it really doesn’t need to be heated up. Spread on top of the brownie layer and put back in the freezer to set.

In a small blender or food processor, process the blueberries until smooth and then add the agave and coconut oil. I left the coconut oil at room temp and used 1 tbsp of agave

In a small blender or food processor, process the blueberries until smooth and then add the agave and coconut oil. I left the coconut oil at room temp and used 1 tbsp of agave

Processing...

Processing…

The resulting blueberry layer should look like this. Taste and add more agave if it is not sweet enough

The resulting blueberry layer should look like this. Taste and add more agave if it is not sweet enough

Spread the blueberry layer over the brownie and return to the freezer to set

Spread the blueberry layer over the brownie and return to the freezer to set

Blueberry Brownie Remade

Blueberry Brownie Remade

These brownies are wonderfully sweet. Keep in the freezer until serving time.

Frozen Mango Cheesecake (Raw, Vegan, Paleo)

IMG_2905[1]

Mangoes bring me back to my childhood. When I was a kid, my mom didn’t believe in desserts. Fruit was our dessert. And mango was my favorite. My mom would buy a whole box of manila mangoes from the local market in San Francisco when it was on sale. And we would have mango for weeks.

Last week, I saw boxes of mangoes on sale at Costco and I couldn’t help it. I bought a whole box for myself. Only 8 mangoes is more than one reasonable person can eat in a week. So when they became ripe yesterday, and I still had 4 left, I knew I had to transform them into something special. And so the idea of a mango cheesecake came into being. A nutty crust made of walnuts and pecans, and topped with a fluffy mango and cashew cream. Yum! Too good to be healthy! But it is!

Frozen Mango Cheesecake

Ingredients for Crust:

  • 1 cup walnuts
  • 1/2 cup pecans
  • 1 cup dates
  • 1 pinch of salt

Ingredients for Filling:

  • 1 cup of cashews (soaked for 2 hours in warm water)
  • 1/8 cup agave (optional, you should add this by taste)
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped mangoes (up to 2 cups)
  • Pinch of salt

Instructions for crust:

  • Add all ingredients and process until the crust clumps in the processor
  • Press into an 8×8 pan and set in the freezer at least 1 hour

IMG_2865IMG_2866IMG_2867IMG_2868

Instructions for the mango filling:

  • Add the cashews, coconut oil, lemon juice, and vanilla extract and process
  • Add the mangoes. Start with 1 cup and process. If the taste of mangoes is weak, then continue to add mangoes up to 2 cups and continue processing until smooth.
  • Taste the mixture. If it needs sweetness, then add the agave, otherwise omit
  • Process until the mixture is soft and smooth
  • Place on top of the crust and set in the freezer overnight for the best results.
  • When serving, the mango filling may be stiff. If that is the case, when you can serve upside down for those eat with a fork.
Skin and cut the mangoes. I used a little less than 2 large mangoes

Skin and cut the mangoes. I used a little less than 2 large mangoes

Put the cashews, vanilla extract, coconut oil and lemon juice into the food processor

Put the cashews, vanilla extract, coconut oil and lemon juice into the food processor

After processing, the mix should look like this

After processing, the mix should look like this

Add the mangoes. Don't forget to taste!

Add the mangoes and the pinch of salt. Don’t forget to taste!

Add the agave if necessary. I added 1/8 cup

Add the agave if necessary. I added 1/8 cup

Spread the mango filling on the crust

Spread the mango filling on the crust

Mango Cheesecake

Mango Cheesecake

Chocolate Cream Caramel Squares Remade (Raw, Vegan, Paleo)

IMG_2835 IMG_2836 IMG_2837Everybody needs something sweet. And sometimes an energy bar doesn’t cut it. Switching to a raw diet doesn’t mean we can’t have something decadent every once in a while. And these bars are definitely decadent. A chewy almond crust base, with a caramel center and chocolate cream top, oh my!

I found this recipe from This Rawsome Vegan Life. Only, I when I ate it, I scraped off the chocolate top. I decided to try and reformulate the topping to something I liked better, and this is the result.

Chocolate Cream Caramel Bar

Follow the recipe for the crust and the caramel center.

Ingredients for the chocolate cream:

  • 1 1/4 cup of cashews (soaked)
  • 1/4 cup of coconut oil (at room temperature)
  • 1/4 cup of agave
  • slightly less than 1/4 cup of refrigerated applesauce (unsweetened)
  • 1 tsp vanilla extract
  • 1/3 cup of raw cacao or unsweeted cocoa (start with 1/4 cup and add as needed)

Crust:

For the crust, combine the almonds and dates. I used almonds without skins, but it doesn't matter

For the crust, combine the almonds and dates. I used almonds without skins, but it doesn’t matter

Process on low speed until the dough looks like this

Process on low speed until the dough looks like this

Press the dough into a bread pan and place in the freezer

Press the dough into a bread pan and place in the freezer

Caramel Center:

To make the cashew butter, add 1 cup of cashews in your food processor

To make the cashew butter, add 1 cup of cashews in your food processor

Blend on high speed

Blend on high speed

You can see that some of the nuts are stuck. Stop and scrap down the sides. I recommend with a spoon

You can see that some of the nuts are stuck. Stop and scrap down the sides. I recommend with a spoon

As cashews turn into cashew butter, you will see moisture trapped in the processor

As cashews turn into cashew butter, you will see moisture trapped in the processor

Keep processing the cashews

Keep processing the cashews

Cashew butter is ready when it looks like this

Cashew butter is ready when it looks like this

Add the dates and coconut oil and process

Add the dates and coconut oil and process

The caramel center is ready when it looks like this. Press into the pan with the crust and return the crust to the freezer to set

The caramel center is ready when it looks like this. Press into the pan with the crust and return the crust to the freezer to set

Chocolate Cream Topping:

Combine the cocoa, cashews, coconut oil and applesauce

Combine the cocoa, cashews, coconut oil and applesauce

Process until relatively smooth. Mine was not completely smooth. Taste here. If it's too sweet, then add more cashews.

Process until relatively smooth. Mine was not completely smooth. Taste here. If it’s too sweet, then add more cashews. If you want more chocolate flavor, add more raw cacao or cocoa powder

Spread the chocolate topping on the caramel center and put in the freezer to set.

Spread the chocolate topping on the caramel center and put in the freezer to set. I used a silicon spatula. If you want less topping, then use 3/4 of the mixture and save the rest to snack on later. It tastes too good to just throw away!

 

Coconut Bars in 5 minutes or less (Almost Raw, Vegan)

Chocolate Chip Coconut Bars

Chocolate Chip Coconut Bars

Light unsweetened coconut flakes were on sale a couple weeks ago at my local Sprouts Farmers Market and I thought, woohoo! and bought up 4 bags. But what to do with them… ?

I finally found a somewhat healthier coconut bar recipe on Chocolate Covered Katie’s blog, called what else but Coconut Crack Bars! The recipe can be found here. Only, I was also craving a little bit of chocolate, so I added in some chocolate chips. The best part about these bars is that they are only a little over 100 calories a serving if you add in the chocolate chips. I used these.

The best part, these take literally less than 5 minutes to make. Then you just let them set in your freezer and you’re done.

Add in the light coconut flakes, agave, salt, coconut oil and vanilla

Add in the light coconut flakes, agave, salt, coconut oil and vanilla

Combine in the food processor on low setting until they look like this

Combine in the food processor on low setting until they look like this

Move to a mixing bowl and add the chocolate chips (I used a little less than 1/4 cup). Use a mixing spoon and combine.

Move to a mixing bowl and add the chocolate chips (I used a little less than 1/4 cup). Use a mixing spoon and combine.

Use a small baking pan or plastic/glass container and press firmly. Mine were very gooey, so I couldn't use a spatula.

Use a small baking pan or plastic/glass container and press firmly. Mine were very gooey, so I couldn’t use a spatula.