Fragrant Vanilla Cake

Category: Puddings,Custards and Parfaits

  • Vegan Chocolate Caramel Pecan Bread Pudding 

    Vegan Chocolate Caramel Pecan Bread Pudding 

    Over the New Years holiday, we got a bit of snow and it was chilly for a few days before it warmed up again so I figured it was the perfect time to make some sweet comfort food.  Not only that, why not make something delicious to celebrate?!  I had a loaf of somewhat stale sourdough bread and I decided to make my favorite bread recipe, bread pudding! But I thought why not make it extra decadent and delicious this time and make a chocolate bread pudding with chocolate chunks. Now that would have been delicious on its own, but I decided to go over the top and add pecans and caramel as well and make it a turtle bread pudding.

    I did not call it turtle in the title though, because when I do I always get plenty of questions as to what turtle is or why I am putting an animal product that sounds like it doesn’t fit in my recipe in there (man actual turtle bread pudding sounds absolutely horrid lol). In case you have never heard of turtles, they were a caramel dipped in chocolate with pecans pressed into it (that looked like a turtle hence the name) but it now also refers to the chocolate, caramel and pecan combo.  So if I ever mention turtle this is what I mean and it is one of the best combos ever!

    Anyways, back to the point of this post, the bread pudding.  I started out with a good amount of that crusty sourdough, and then made a mixture of oat milk, flax eggs, maple syrup and cacao powder for a chocolaty batter.  It soaked into the bread beautifully, and I mixed it with pecans and poured it into the casserole super excited for the results!  It smelled amazing while baking like the best brownies or chocolate cake!

    It was lovely when I took it out of the oven, the top nice and crispy, and if you dove into it, a tender layer of pudding revealed!  I topped it off with some quick pecan caramel, more pecans and it was perfect!  It was one of the most delicious desserts I have had lately, the perfect sweet comfort food. I shared some with my Mom and she loved it so much, she wanted me to save some extra for her for the next day.  If you are a chocolate fan, and you have some stale bread on hand, definitely give this a try! Also, since this is technically my first post of the new year, HAPPY NEW YEAR EVERYONE!  Lets hope 2021 is an amazing year and certainly less crazy than the last. Wishing you all the best, and happiness!

    Vegan Chocolate Caramel Pecan Bread Pudding 

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 3/4 cups oat milk (or your favorite plant based milk)
    • 1/4 cup maple syrup
    • 1/4 cup unsweetened cacao powder
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 1/2 cup chopped chocolate or chocolate chips
    • 1/2 cup chopped toasted pecans
    • 2 Tbsp maple sugar (or coconut sugar)

     

    Caramel:

    • 1/2 cup pecan butter, cashew butter or almond butter
    • 1/4 cup maple syrup
    • 2-3 Tbsp filtered water, or as needed
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil two 1 quart baking dishes (or see bottom of post for other baking dish options).
    2. In a bowl, whisk together the flax seeds and water mixture, oat milk, maple syrup, cacao powder, sea salt, and vanilla until well combined, then add the bread crumbs and toss to coat in the mixture.  Mix in chocolate.
    3. Transfer the mixture to the prepared baking dishes, (including the liquid, pour it over them). Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 25-30 minutes (see bottom for other pan sizes baking times), or until the top is starting to brown and the liquid has absorbed and baked into pudding at the bottom.
    5. Remove from oven.
    6. Whisk together the caramel sauce ingredients, drizzle over the pudding then let cool about 10 minutes and enjoy warm!

    For 6 small ramakins: bake 15 minutes

    For 1 8×8 inch square pan or 2 quart baking dish: bake 30-40 minutes

  • Vegan Pumpkin Pie in a Mug

    Vegan Pumpkin Pie in a Mug

    I love a good pumpkin pie.  It is the essential fall dessert, and is actually somewhat healthy compared to many other pies (not that I always care, but I like to get my veggies in sometimes with dessert).  I make it in some form every year whether it be mini ones, or a fancy larger one, maybe with a pecan or apple layer on the bottom. But sometimes I just want a smaller serving of it just for myself for a few days (the mini pies make a lot of servings so those don’t quite count).  Which is where pumpkin pie in a mug comes in!  I had made one about 10 years ago that was really good, but it wasn’t vegan and I have been telling myself ever since that I need to veganize it.

    Well, I finally got around to it this year. I wanted to make something pumpkin pie that was simple and quick with not a lot of servings so I went for it, and it turned out really good!  A good pumpkin pie has to have good texture as far as I am concerned.  I have had a few that seemed overcooked and mealy in texture and I was not a fan.  So I make mine with ingredients that when blended together come out silky smooth like custard.  Which is technically what pumpkin pie filling is. For my filling I use a mixture of organic pumpkin puree (canned is fine too), coconut milk, a little coconut butter and maple syrup with just a bit of maple syrup to sweeten it.  It comes out much nicer than the pie filling I used to make that had eggs and dairy.

    The filling also had to have just the right amount of spices.  I don’t care for pies that have way too much spice so you can’t taste the flavor of the pumpkin, or ones that don’t have enough so it tastes somewhat bland. I feel like I achieved the perfect balance here, and added just the right amount of maple syrup so the sweetness is nice and balanced too.  Plus the maple goes so well with the spices.  I feel like also, because I don’t use any granulated sugar here it helps the pie come out smoother as well.

    I poured the filling into little mugs, it made 3 which is perfect because I could share one and keep 2 for myself!  They baked up beautifully and made my kitchen smell amazing.  The only bad thing about it is you can’t enjoy it until it cools down.  But I got to enjoy some after work which was a win!  I topped it with a little coconut cream and it was perfect!  I really didn’t miss the crust because the filling is my favorite part anyhow.  If you are the same way, definitely give these a try!

    Vegan Pumpkin Pie in a Mug

    Makes 3 8 oz pies

    Ingredients:

    Filling:

    • 2 cups organic cooked pumpkin (canned is ok too), packed
    • 1/3 cup pure maple syrup
    • 3/4 cup full fat organic coconut milk
    • 2 tsp coconut butter
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

     

    Instructions:

    1. Preheat oven to 350F degrees.
    2. Place all ingredients in a high speed blender and blend until smooth.
    3. Pour into 3 1 cup mugs or ramekins, and place in the oven.
    4. Bake until set, about 40 minutes, then remove from the oven and let cool.
    5. Top with coconut whipped cream, and enjoy!
  • Vegan Maple Pecan French Toast Casserole 

    Vegan Maple Pecan French Toast Casserole 

    I always loved french toast growing up.  Even though it is something that is supposed to be made with leftover stale dry bread, I always thought it was special because I didn’t get to have it often. Yet, we always had the ingredients on hand. I thought that when I went vegan it would be harder to make delicious french toast, but I was wrong.  It is actually easy!  Especially if you go the route I did, and make it in a nice big casserole fit for a brunch feast!  Plus you don’t have all of the raw eggs and milk in it (which I am actually kind of grossed out by now, since I have been vegan for a while).

    I had a slightly stale good quality loaf of sourdough bread last week, and I decided that a fabulous french toast casserole sounded like the perfect way to use it. I could have gone the old fashioned route with french toast and made slices to cook individually, but since Easter is coming up, and Easter brunch is a big thing I thought why not develop a recipe that could feed more than a few people as a side. So I cubed up the bread and got to work on the soak for it. Traditionally it would have eggs, milk and a little sugar, but instead of the eggs, I used flax eggs (1 Tbsp ground flax seed plus 3 Tbsp filtered water per egg), oat milk and maple syrup instead.

    I let the bread soak in the mixture for a little bit and tasted a chunk and it had good flavor even before it was baked so I could not wait to try it!  I mixed in some pecans as well for texture and crunch and since they go so well with maple syrup and french toast. I lastly sprinkled it with some maple sugar so it would get nice and crispy on top.  It smelled amazing while baking.  The aroma of sweet maple filling the air!  Kind of like caramel rolls (because I like to use maple in mine).

    I could not wait to try it!  Once it cooled down a little I had to dive in.  It was totally crave worthy!  I haven’t had anything like this in years, and I have always wanted to make a french toast casserole. It was sweet, but just the right amount of sweet with a maple flavor throughout, with a tender soft texture at the bottom and crunch on top!  The crunchy pecans were a nice touch. If you are looking for a dish to share for Easter, this would be perfect!  Or just for a weekend treat, because you should definitely not wait to make this.

    Vegan Maple Pecan French Toast Casserole  

    Serves 4-6

    Ingredients:

    Casserole:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 3/4 cups oat milk (or your favorite plant based milk)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 3/4 cup chopped pecans
    • 2 Tbsp maple sugar (or coconut sugar)

     

    Caramel:

    • 1/4 cup pecan butter (cashew or almond would also work)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil a 1 1/2 or 2 quart baking dish (see bottom for other options).
    2. In a bowl, whisk together the flax mixture, oat milk, maple syrup, sea salt, and vanilla until well combined, then add the bread cubes and toss to coat in the mixture.  Toss the pecans with the bread.
    3. Transfer the mixture to the prepared baking dish, (including the liquid, pour it over it). Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 25-30 minutes (see bottom for other pan sizes baking times), or until the top is starting to brown and the liquid has absorbed and baked into pudding at the bottom.
    5. Remove from oven.
    6. Let cool about 10 minutes and enjoy warm!

     

    For 6 small ramakins: bake 15 minutes

    For 1 8×8 inch square pan or 2 quart baking dish: bake 30-40 minutes

  • Vegan Raspberry Chocolate Chunk Bread Pudding

    Vegan Raspberry Chocolate Chunk Bread Pudding

    When I have a lovely loaf of crusty bread, there are two things I love doing most with it.  Enjoying it with soup so I can dunk it in and soak up the goodness, and making bread pudding.  I usually end up doing both if it is a large loaf and I have enough.  I had a lovely loaf of sourdough bread that was getting a little dry since I had it for a few days, so I decided it was perfect for bread pudding.  Eric loves it too, so win win for both of us if I make a batch and share.  His Dad recently sent us a bunch of his home made jam, so I thought I would make a raspberry swirled bread pudding.  Back in the day my Mom and I used to go to a local restaurant that had the best raspberry bread pudding.  It was totally heavenly served warm with cool whipped cream and a sweet sauce.  I have always wanted to recreate it and now was my chance!

    It is weird, I never actually tried making home made bread pudding until this year.  Even though I have made home made bread a lot.  I was missing out!  It is so easy and so good!  In fact, the whole process of making this is done in less than 45 minutes. You could use whatever bread you like of course but it helps if it is a bit dry to soak up the batter.  I like a crusty bread also so that it holds its share somewhat and the top gets a little bit crispy.  For this one I used an organic wheat sourdough.

    For the batter I used oat milk because it is what I have on hand for my drinks like coffee and matcha lattes, but it works perfect because it is pretty neutral in flavor.  I mixed it with flax eggs, and maple and vanilla to sweeten and it was just right.  The bread soaked it up beautifully!  I put plenty of raspberry jam in the bread pudding, but I also added chocolate chunks because why not?!  Chocolate and raspberries are a match made in heaven after all!

    It smelled so good while baking!  I could not wait to try it.  It baked up beautifully into a french toast like consistency, crunchy on top and light and fluffy inside.  The gooey dark chocolate and sweet raspberries made it over the top amazing!  This would be perfect for Valentine’s Day!  Eric loved it too, the leftovers were gone in no time!  If you have some crusty bread that has sat for a few days, this is the perfect thing to make with it!

    Vegan Raspberry Chocolate Chunk Bread Pudding 

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 3/4 cups oat milk (or your favorite plant based milk)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 1/2 cup chopped chocolate or chocolate chips
    • 1 cup raspberry jam
    • 2 Tbsp maple sugar (or coconut sugar)

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil two 1 quart baking dishes (or see bottom of post for other baking dish options).
    2. In a bowl, whisk together the flax seeds and water mixture, oat milk, maple syrup, spices, sea salt, and vanilla until well combined, then add the bread crumbs and toss to coat in the mixture.  Mix in chocolate.
    3. Transfer half of the mixture to the prepared baking dishes, (including the liquid, pour it over them). Then spoon half the jam over them by the Tbsp.  Top with the remaining bread mixture, and more jam.  Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 25-30 minutes (see bottom for other pan sizes baking times), or until the top is starting to brown and the liquid has absorbed and baked into pudding at the bottom.
    5. Remove from oven.
    6. Let cool about 10 minutes and enjoy warm!

    For 6 small ramakins: bake 15 minutes

    For 1 8×8 inch square pan or 2 quart baking dish: bake 30-40 minutes

  • Vegan Orange Rosewater Creme Caramel

    Vegan Orange Rosewater Creme Caramel

    We are in the middle of citrus season, so I have been craving desserts with it lately.  I love all of it, lemons, grapefruits, limes and oranges.  But this time I chose the oranges because it is what I happened to have an abundance of on my counter fruit and veggie collection this week. I wanted something rich and delicious but easy to make, and so I made some creme caramel!  I was dreaming of a sweet orange creme caramel with a hint of rosewater.  I love rosewater in desserts, its aroma is unlike anything else, so heavenly!

    I recently picked up some rosewater at House of Halva in St. Paul MN, and it is some of the best rosewater I have ever had!  I was super excited because I hadn’t had any at home in a few years and I found this one for a really good price and it is good quality.  I have been adding it to my lemonade and berry kombucha and even in my vanilla lattes and it is amazing in drinks but I finally got around to including it in a dessert last weekend when I made the creme caramel.

    The best part about the creme caramel is it is easy to make.  For the custard, I used a coconut milk base because I think it makes the richest smoothest custard, and I added in a bit of orange juice and zest, plus vanilla and rosewater to make it fragrant.  A bit of maple syrup to sweeten and it is perfect!  Just a little cornstarch and agar and it makes a custard that is firm enough to hold up, but creamy when cut into.  It smelled amazing and tasted even better, even before setting.

    For the caramel I didn’t go the route of dissolving sugar in water I simply boiled down a little maple syrup with orange juice until it thickened slightly and then added some rosewater.  I could not wait to try these!  When I un-molded them the next day I was super excited!  They came out lovely, and I garnished them with some pistachios.  They were soooo good!  Creamy, rich and delicious with that heavenly scent of rosewater and sweet orange!  If you have oranges and rosewater on hand, definitely give these a try!

    Vegan Orange Rosewater Creme Caramel
    Makes 4

    Ingredients:

    4 1 cup ramekins

    Caramel:

    • 1/4 cup maple syrup
    • 2 Tbsp orange juice
    • 1 tsp rosewater

     

    Custard:

    • 1 3/4 cups full fat coconut milk
    • 2 Tbsp maple syrup
    • 1 Tbsp orange juice
    • 1 Tbsp orange zest
    • 3/4 tsp agar powder
    • 1 Tbsp cornstarch

     

    Instructions:

    1. Set 4 one cup (8oz) ramekins on a tray.
    2. In a small saucepan, combine the maple syrup and orange juice bring to a boil.  Cook for about 5 minutes, stirring constantly until it has reduced slightly.  Remove from heat, add rosewater and pour into the bottoms of the ramekins.
    3. To make the cream, combine the coconut milk, and maple syrup in a saucepan and bring to a simmer.
    4. Mix the orange juice and zest with the vanilla, agar powder, and cornstarch in a small bowl, and then whisk into the hot coconut milk.  Whisk until just thickened, then pour into the prepared ramekins over the caramel.
    5. Place the tray of ramekins in the refrigerator until chilled completely.  For at least 2 hours, or overnight.
    6. Once the custards have set and you are ready to serve, place a plate on top of each one, then flip it over.  If they are sticking at all, run a knife along the sides to loosen being careful not to disturb the custard.
    7. Enjoy!  Refrigerate any leftovers.

     

  • Vegan Banana Bread Pudding with Caramel

    Vegan Banana Bread Pudding with Caramel

    I was gifted some really good sourdough bread and decided that it would be lovely in some bread pudding. I had made some pumpkin bread pudding a few months back with some sourdough bread and it was amazing and I have been wanting to make more ever since.  It was perfect timing!  I didn’t want to make it pumpkin this time though.  I figured since I had some really ripe bananas on hand I could make it banana bread pudding!  Bananas are a little bit naturally sweet so I knew they would be the perfect add in.  You would think that I would be all sweet treated out after Christmas but that is not the case.  I always up for vegan desserts!

    I had the day after Christmas off so it was the perfect time to make the bread pudding.  This is just the sort of thing to make after you sleep in late and have a relaxing morning at home.  I was feeling a bit stressed before Christmas, but I am feeling much better now after being able to relax, sleep in and make some fun things like this bread pudding.  For the soaking base I used oatmilk because that is what I happened to have on hand for making my lattes.  You could of course use your favorite plant based milk, but I recommend using something unsweetened.  If not you could always just cut back on the maple syrup in the recipe.

    Next I added in banana and some cinnamon and nutmeg to make it a little aromatic plus some maple syrup and vanilla to sweeten.  Not going to lie, I tasted some chunks of the soaked bread and it tasted good even before I baked it!  I mixed in some toasted hazelnuts, poured it into baking dishes and could not wait for it to be done baking.  It smelled amazing.  Like banana bread, but even better.

    When it came out of the oven, I wanted to top it with something good.  I love when bread pudding has a sauce, so I made a quick and easy gooey caramel sauce to top it with!  It was soooo incredibly good!  This has to be enjoyed warm, and it makes the perfect comfort food dish for a Winter day!  Eric loved it too, and ate even more than I did!  The only thing that would have made it even better is some cool vanilla ice cream on the side (but I didn’t have any at the time).  If you have some leftover sourdough bread, definitely give this a try!

    Vegan Banana Bread Pudding with Hazelnuts and Caramel

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 1/2 cups oat milk (or your favorite plant based milk)
    • 1/2 cup mashed banana
    • 3 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 2 Tbsp maple sugar
    • 1/2 cup chopped toasted hazelnuts

     

    Caramel:

    • 1/2 cup hazelnut butter, cashew butter or almond butter
    • 1/4 cup maple syrup
    • 2-3 Tbsp filtered water, or as needed
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Garnish:

    • additional toasted hazelnuts

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil two 1 quart baking dishes (or see bottom of post for other baking dish options).
    2. In a bowl, whisk together the flax seeds and water mixture, oat milk, mashed banana, maple syrup, spices, sea salt, and vanilla until well combined, then add the bread crumbs and toss to coat in the mixture.  Mix in hazelnuts.
    3. Transfer to the prepared baking dishes, (including the liquid, pour it over them). Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 25-30 minutes (see bottom for other pan sizes baking times), or until the top is starting to brown and the liquid has absorbed and baked into pudding at the bottom.
    5. Remove from oven.
    6. Whisk together the caramel sauce ingredients, drizzle over the pudding, sprinkle with hazelnuts, and enjoy warm!

    For 6 small ramakins: bake 15 minutes

    For 1 8×8 inch square pan or 2 quart baking dish: bake 30-40 minutes

     

  • Vegan Pumpkin Maple Creme Caramel

    Vegan Pumpkin Maple Creme Caramel

    When I was in high school, my Mom and I went on a trip to Europe.  When we were eating lunch in a small cafe, I tried my first creme caramel. When I ordered it, I am not sure what I was expecting but it was not like anything I had eaten before.  I think I was expecting it to be like creme brulee and be a little warm or something, but I was surprised when it was cool.  A silky smooth vanilla custard with sweet caramel and it was delicious even if it wasn’t what I thought it would be!  But surprisingly I never attempted to make my own at home until last year as much as I love making all kinds of desserts.  I guess maybe because it wasn’t something I had made before I thought it would be difficult but it wasn’t at all.

    So last year I made a vegan eggnog creme caramel, because Eric wanted it for his birthday last year.  Well, it has been almost a year since I made that, and so I figured why not make it again?  Except a little different.  This time I decided to make a pumpkin creme caramel because tis the season for pumpkin, and I thought this might be a nice little alternative to pumpkin pie for Thanksgiving in a few weeks.  Also, I was craving something creamy and pumpkiny but I just make some pumpkin pie in a mug last weekend and didn’t want to make the same thing again.

    This is really easy to make.  In fact, it is even simpler than the last one I made because I used maple syrup instead of the usual dissolving sugar in syrup.  I just took it and reduced it slightly to thicken it and it worked perfect!  Plus, I knew the flavor of maple would be amazing with the pumpkin and spices. For the base, I used coconut cream because I wanted these to be rich and creamy.  I added in pumpkin puree, and a little maple syrup as well as pumpkin pie spices and the base tasted wonderful after I cooked it even before it was chilled!

    I had to wait overnight to enjoy them, but it was so worth it!  They turned out super delicious!  Rich, creamy vanilla pumpkin spice filling and that sweet salted maple caramel on top!  Totally heavenly!  I shared some with Eric because it was his idea to make them last year and he loved these as well!  These would be perfect for Thanksgiving if you don’t want to make pie or other more complicated desserts, and they chill overnight so they are good for making ahead of time.  I hope you are all having a wonderful November so far!

    Vegan Pumpkin Maple Creme Caramel
    Makes 4

    Ingredients:

    4 1 cup ramekins

    Caramel:

    • 1/4 cup plus 2 Tbsp maple syrup
    • 1/8 tsp sea salt

     

    Custard:

    • 1 1/2 cups unsweetened coconut cream
    • 1/4 cup pumpkin puree
    • 2 Tbsp maple syrup
    • 1/2 tsp ginger
    • 1/2 tsp cinnamon
    • 1/4 tsp cloves
    • 1/8 tsp nutmeg
    • 3/4 tsp agar powder
    • 1 Tbsp cornstarch

     

    Instructions:

    1. Set 4 one oz ramekins on a tray.
    2. In a small saucepan, combine the maple syrup and salt and bring to a boil, then lower the heat to a simmer whisking every so often.  Let cook for about 5 minutes until it reduces to about 1/4 cup or a little over 1/4 cup.  Remove from heat, and pour into  the bottoms of the ramekins.
    3. To make the cream, combine all ingredients in a saucepan and bring to a simmer.
    4. Heat until it comes to a boil, then cook for about 1-2 minutes, whisking constantly until just thickened, then pour into the prepared ramekins over the caramel.
    5. Place the tray of ramekins in the refrigerator until chilled completely.  For at least 2 hours, or overnight.
    6. Once the custards have set and you are ready to serve, place a plate on top of each one, then flip it over.  If they are sticking at all, run a knife along the sides to loosen being careful not to disturb the custard.
    7. Enjoy!  Refrigerate any leftovers.

     

     

  • Vegan Pumpkin Bread Pudding with Caramel

    Vegan Pumpkin Bread Pudding with Caramel

    Earlier this week, a coworker shared some of her home made sourdough bread with me.  It was amazing.  I am super picky when it comes to bread. It has to be a crusty bread, with good texture (I do not like regular sandwich bread unless it is toasted), and a good chew to it.  I am not a big bread person but this stuff was bomb.  I haven’t had bread like this in years.  I enjoyed some with my soup, and I also decided to make some bread pudding with it.  I haven’t actually had any bread pudding since I used to order it at a restaurant back when I was in school (it was one of my favorite things at that restaurant).  I have never actually made it at home, and I had told myself earlier this year I should make some since Eric had it at a restaurant we were at for a special occasion and really enjoyed it.  Got me thinking I need to make some vegan bread pudding so I can have some too.  I had just been waiting to find the right bread, and voila!  I finally had some to make it with.

    Since it is fall, I thought I would give it a fall flavor twist with some pumpkin.  I usually have cans of pumpkin open from one thing or another this time of the year, so it was perfect!  You know what I realized while making this?  Bread pudding is a lot easier to make than I thought.  Especially when it is vegan and you don’t have to mess with eggs and measurements are a little bit less fussy.  Instead of eggs in this one, I made some flax eggs, and mixed them with a bit of oat milk, my favorite plant based milk.  I like it because it is pretty neutral in flavor, and nice and creamy.  I added in the pumpkin of course since this was pumpkin bread pudding, and the soaking mixture was  nice and thick, just the way it would have been in traditional bread pudding.

    I added in some aromatic pumpkin spices, ginger, cinnamon, nutmeg and cloves to make it taste like pumpkin pie and it smelled amazing!  Lastly, some maple syrup to sweeten, because it goes so well with pumpkin and baked sweet bread dishes.  My kitchen was filled with the most heavenly aroma!  I could not wait to try it!  It got a nice crust on the top from the maple sugar I had sprinkled on it, but bread pudding deserves a sauce, at least as far as I am concerned, so I made one.

    I whipped up a quick caramel sauce that came together in about 30 seconds from just pecan butter, maple syrup, water, sea salt and vanilla.  If you don’t have pecan butter, feel free to use almond butter.  I usually make my own pecan butter and use it in recipes like this because it has a caramel like flavor.  After I drizzled the caramel over the pudding and sprinkled it with pecans, it was all ready to go.  OMG was it ever heavenly!  I think I like it even better than the bread pudding I remember eating when I was younger!  If you have some good crusty bread, or sourdough bread on hand, definitely give this a try!

    Vegan Pumpkin Bread Pudding with Caramel

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 1/2 cups oat milk (or your favorite plant based milk)
    • 1/2 cup canned pumpkin
    • 3 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp cloves
    • 1/8 tsp nutmeg
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 2 Tbsp maple sugar

    Caramel:

    • 1/2 cup pecan butter or raw almond butter
    • 1/4 cup maple syrup
    • 2-3 Tbsp filtered water, or as needed
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Topping:

    • 1/4 cup chopped toasted pecans

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil two 1 quart baking dishes (or see bottom of post for other baking dish options).
    2. In a bowl, whisk together the flax seeds and water mixture, oat milk, pumpkin puree, maple syrup, spices, sea salt, and vanilla until well combined, then add the bread crumbs and toss to coat in the mixture.
    3. Transfer to the prepared baking dishes, (including the liquid, pour it over them). Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 25-30 minutes (see bottom for other pan sizes baking times), or until the top is starting to brown and the liquid has absorbed and baked into pudding at the bottom.
    5. Remove from oven.
    6. Whisk together the caramel sauce ingredients, drizzle over the pudding, sprinkle with pecans, and enjoy warm!

    For 6 small ramakins: bake 15 minutes

    For 1 8×8 inch square pan or 2 quart baking dish: bake 30-40 minutes

     

  • Vegan Yogurt Cheesecake in a Jar

    Vegan Yogurt Cheesecake in a Jar

    Cheesecake is my favorite dessert. It was even before I went vegan. I thought I would never enjoy it again when I had to give up dairy, but boy was I wrong! Vegan cheesecakes are even more delicious than their dairy cousins if you ask me. In fact, it was a raw cheesecake that made me decide to take the plunge and go vegan 7 years ago. I tried it and it was so good, I decided that if I could still enjoy delicious goodies like cheesecake as a vegan it would not be bad after all! I don’t even miss any non-vegan items now.

    Sometimes I want cheesecake, but I don’t want to make a whole big giant one just for myself and my boyfriend Eric so I make smaller ones. But last week, I had made some vanilla coconut yogurt using some vanilla Sunbiotics probiotics powder from Raw Guru and I decided that it would be amazing in some mini cheesecakes. I decided to do something I haven’t done before and made cheesecakes in a jar. Why not? They are portable, so if you want to bring a treat to go with your lunch, or save it for later, just screw the top on!

    Once the coconut yogurt is made, these are really easy to whip up fast. The yogurt is an overnight process, but it really is worth it, and that probiotic powder gives it the perfect tang! I try to get in a daily dose of gut healthy probiotics so I love that I can include it in dessert. I wanted these to be simple and easy so for the crust, I used some home made vanilla granola I already had on hand. You could use store bought though if you wanted.

    I made 3 different fillings, because variety is the spice of life! But of course you could just pick one (the filling recipes below are for 3 jars). I made strawberry, blueberry and caramel and they were all super delicious! This is not a super stiff dense cheesecake, it is more light and creamy like a cheesecake yogurt mousse which is how I wanted it. These are crave worthy! If you are a cheesecake fan, give these a try!

    Vegan Yogurt Cheesecake in a Jar 

    Serves 3

    Ingredients:

    Vanilla Coconut Cheesecake Yogurt:

    • 2 cups organic full fat coconut milk (use a brand that has a thick cream at the top (2/3 of the can), such as Thai Kitchen or it won’t be thick enough)
    • 1 tsp Sunbiotics vanilla probiotic powder
    • 1/2 cup Dastony coconut butter or home made coconut butter (not oil), warmed to liquid
    • 1 tsp pure vanilla extract
    • ¼ cup date paste* or maple syrup

    For assembly:

    • Vegan Vanilla Granola
    • Flavor of choice (pick one):
      • Caramel: 1/2 cup date paste mixed with 3 Tbsp almond butter, 1 tsp vanilla and a few Tbsp filtered water to thin out (add more if too thick).
      • Raspberry: Mash 1 1/2 cups fresh or frozen raspberries with 2 Tbsp maple syrup
      • Blueberry: Mash 1 1 1/2 cup frozen (thawed) blueberries with 2 Tbsp maple syrup

    1. To make the yogurt, combine the coconut milk and probiotic powder in a blender and blend until smooth. Pour into a bowl, cover, and let sit overnight on the counter until tangy.
    2. The next day, blend with coconut butter, vanilla extract, and date paste until smooth, then pour into a bowl and chill until just thickened to the consistency or heavy cream.
    3. To assemble, put 3 Tbsp granola into the bottom of 3 small jars, then top with 2/3 of the cheesecake yogurt (divided between the three).
    4. Top with the flavor of choice (dividing evenly between the three), then the remaining yogurt.
    5. Serve!
    6. Keeps in the refrigerator for up to 1 week with a lid on.

    *Date Paste: Blend 1 ¼ cups pitted soft medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain) and 2/3 cup filtered water in a blender until smooth.  Store in a jar in the refrigerator up to 1 week.  This can be used in recipes instead of other liquid sweeteners such as maple syrup or coconut nectar.

  • Vegan Eggnog Creme Caramel

    Vegan Eggnog Creme Caramel

    For Eric’s Birthday I always ask him if he wants me to make him a cake or some sort of dessert.  Because he has the biggest sweet tooth I know, and I am always happy to make one!  In past years it has always been cake, but this year he said he wanted a creme caramel with cinnamon and bourbon.  I thought to myself, that kind of sounds like eggnog, so it would be perfect for this time of the year too!  I was totally game to try making some!  I have never actually made a creme caramel before.  Well, a non raw traditionally cooked one with thickening agents at least. I made a raw pumpkin one in the past but that was different because I just used coconut butter to thicken it.  I wanted these to taste as traditional as possible.  So, I looked at many recipes online to see how other people made them, and then made one with the best concepts combined.

    I wanted to make these without refined white sugar, so I made them with maple sugar.  The maple flavor is so delicious with the ingredients in this as well, so it was perfect! I will admit, I was a bit intimidated when I started this because I was concerned about the caramel not being the right texture and the custards not setting and whatnot, but I went for it.  The caramel part turned out good, and made my kitchen smell like a maple syrup factory!  So then it was time for the custards.  First off, I tried making them with coconut milk and a little cashew butter mixed in because I thought it would make them richer and less coconutty tasting.  Well, it worked…sort of.  They turned out a bit lumpy and cracked, with a little bit of an odd texture not smooth but ended up tasting good.  I did not consider that a win however even though they tasted good because I wanted them to be perfect for Eric’s Birthday (and because I am kind  of a perfectionist when it comes to making things for people), so I tried making the custard again, only with just coconut milk and no cashew butter this time.

    The second round came out perfect!  Nice and smooth, with a good flavor.  I had added a hint of cinnamon, nutmeg and bourbon and they tasted just like eggnog. You couldn’t really taste the coconut.  I crossed my fingers as I un-molded them because I was afraid that they might crack.  But they all came out really nicely and I was super happy with them!  But the most important thing was that Eric liked them!  These are an easy dessert to make, and it can be done ahead of time, so they would be the perfect dessert for a Holiday meal!

    Vegan Eggnog Creme Caramel
    Makes 4

    Ingredients:

    4 1 cup ramekins

    Caramel:

    • 1/4 cup of maple sugar
    • 2 Tbsp filtered water
    • 2 tsp bourbon

     

    Custard:

    • 1 3/4 cups full fat coconut milk
    • 3 Tbsp maple sugar
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1 Tbsp bourbon (make sure it is vegan on Barnivore)
    • 3/4 tsp agar powder
    • 1 Tbsp cornstarch

     

    Instructions:

    1. Set 4 one oz ramekins on a tray.
    2. In a small saucepan, combine the maple sugar, bourbon and water and bring to a boil.  Cook for about 3-4 minutes, stirring constantly until it begins to darken in color and all sugar is dissolved.  Remove from heat, and pour into  the bottoms of the ramekins.
    3. To make the cream, combine the coconut milk, maple sugar, cinnamon and nutmeg in a saucepan and bring to a simmer.
    4. Mix the bourbon with the vanilla, agar powder, and cornstarch in a small bowl, and then whisk into the hot coconut milk.  Whisk until just thickened, then pour into the prepared ramekins over the caramel.
    5. Place the tray of ramekins in the refrigerator until chilled completely.  For at least 2 hours, or overnight.
    6. Once the custards have set and you are ready to serve, place a plate on top of each one, then flip it over.  If they are sticking at all, run a knife along the sides to loosen being careful not to disturb the custard.
    7. Enjoy!  Refrigerate any leftovers.

     

     

  • Mini Vegan Swedish Rice Rings with Raspberry Sauce

    Mini Vegan Swedish Rice Rings with Raspberry Sauce

    When I was little, my Mom used to make one of the most delicious desserts for the Holidays, a Swedish rice ring. No, we are not Swedish, my Mom’s side of the family is German in fact, but she got the recipe from a coworker back in the day and it was a keeper. It was like the most delicious rice pudding, scented with vanilla and almond, shaped into a beautiful ring with a bundt pan. It was topped off with sweet raspberry sauce, which made it even better.  Both me and my Mom’s favorite fruit is raspberries.  So, I would beg her to make it every year.  She made it from the time I was little, until at least high school.  I never actually watched her make it, I just enjoyed the results.  It kind of went by the wayside, being replaced with other things, like cookies I wanted to make and whatnot, but last week I thought about it, and how good a vegan version of it might be.  Funny I haven’t thought to veganize it until now, because it was fairly easy to do so.

    I am not sure what kind of rice my Mom used, but I went for the jasmine rice I had in the cupboard.  It has a sweet aromatic aroma and it was perfect for the rice pudding.  Bonus, it cooks up way faster than brown rice, and this had to have a white rice in it as was tradition.  I combined it with a coconut cream mixture I usually use for “whipped cream”, thickened it with coconut butter, and it was perfect!  It was so delicious with the almond extract and vanilla, and it smelled amazing!  I could have eaten it just like that, all fluid and whatnot like a bowl of sweet risotto, but I poured it into mini molds.  Mini molds because I don’t have a lot of people to feed it to, so they were perfect for sharing.  The longest part of this recipe is simply waiting for it to firm up in the refrigerator. But it is so worth the wait!

    I made a simple raspberry sauce to top it off with and it was lovely once drizzled with it! It was sweet and delicious just like my Mom’s rice ring but without all of the animal products.  The original one had milk, butter, gelatin and whipping cream. But I did not even miss it, the vegan version was so good!  I had to share it with my Mom of course, and she loved it as well.  If you are looking for a Holiday dessert that is a little different, give these a try!

    Mini Vegan Swedish Rice Rings with Raspberry Sauce
    Makes 6

    Ingredients:

    Rice ring:

    • 1 1/4 cups jasmine rice
    • 1 3/4 cup filtered water
    • 1 15 oz can full fat organic coconut milk
    • 3 Tbsp maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp almond extract
    • 3/4 cup plus 2 Tbsp coconut butter, warmed to liquid

     

    Raspberry Sauce:

    • 1 1/2 cups fresh or frozen (and thawed) organic raspberries
    • 2 Tbsp maple syrup

     

    Instructions:

    1. To cook the rice, combine it with the water in a pot, and bring to a simmer.  Cover, and cook until all of the water is absorbed and the rice is really soft, about 15-20 minutes or so.
    2. Stir in the coconut milk, maple syrup, sea salt, vanilla and almond extracts, and coconut butter, and stir until very well blended.  Remove from heat.
    3. Grease 6 mini bundt pans (mine are silicone, and I recommend it), and pour the rice mixture into it.  Place in the freezer for a few hours until they are set up completely.
    4. Meanwhile, to make the raspberry sauce, mash the berries with the maple syrup in a bowl until the consistency of jam.
    5. Unmold the rice rings from the pans, and arrange them on plates, flat side down.
    6. Pour the raspberry sauce over them, and enjoy!
    7. Store any extras in the refrigerator, covered.
  • Chocolate Cherry Chia Pudding

    Chocolate Cherry Chia Pudding

    Chia pudding might sound like something for health nuts, but you know what?  It is actually similar to a tapioca or rice pudding.  I grew up with both of those, they were pretty popular at things like church potlucks or my Grandma’s house, and some were really delicious (like my Grandma’s) and some were just weird (like random ones sometimes at the potluck). I even made my own version of rice pudding that was pretty good if I do say so myself.  Anyways, I prefer to remember the ones that I enjoyed.  I was a big fan of butterscotch tapioca pudding, or just vanilla rice pudding.  But you know what?  Chocolate might have been good.  So back to that chia pudding.  I was thinking to myself a few days back, a black forest chia pudding would be amazing.  Bonus, you don’t have to heat anything up like you would have to for traditional chia or rice pudding.
    The thing I love most about chia pudding besides the texture is it is super easy to make. Just mix your liquids with the chia seeds let it sit for about 15-30 minutes and enjoy!  This one only contains 7 ingredients, two of which are water and salt.  So, I have a feeling many of you might already have them on hand except the cherries.  If you wanted this to be fruit sweetened, you could substitute 1/4 cup date paste for the maple syrup.  This pudding turned out super delicious, rich and chocolaty, cool and creamy.  The sweet rainier cherries that were mixed in were a perfect pairing with the chocolate.
    This is a delicious dessert, but I think it would be a good breakfast too if you were in the mood for something sweet.  I have eaten chia porridge for breakfast before and it is filling, hearty and filled with heart healthy omega 3s!  This is perfect for Summer because you don’t have to cook it, and it is perfect for impatient people like me that want to enjoy things right away!  Next time you are craving chocolate but want to eat something with health benefits along with it, give this a try!  Don’t have cherries on hand?  Berries would work just as well!
    Chocolate Cherry Chia Pudding
    Serves 3
    Ingredients:
    • 1 cups filtered water
    • 1/4 cup raw almond butter (or roasted if you prefer)
    • 3 Tbsp raw cacao powder, or unsweetened cocoa powder
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 2/3 cup chia seeds
    • 1 1/2 cups pitted cherries
    Instructions:
    1. In a high speed blender, combine the water, almond butter, cacao powder, maple syrup, and blend until smooth.
    2. Add to a bowl with the chia seeds and whisk until blended.
    3. Let sit at least 30 minutes at least until the seeds have become creamy like rice pudding and soaked up a lot of the liquid.  Either stir the cherries in, or you can layer them with the pudding in serving jars.
    4. Enjoy!
  • Berries and Cream Chia Pudding

    Berries and Cream Chia Pudding

    Before I went vegan, I was obsessed with stove-top rice pudding.  I would make it with arborio rice, which is usually used for risotto, so it would get super creamy and delicious.  I had two favorites, one that was made with butter, coconut milk and had dates stirred into it at the last minute and topped off with toasted coconut, and one that had white chocolate, cream and strawberries.  They were both amazing!  I haven’t made rice pudding in years because I haven’t been that much into rice, but I have found that I like chia pudding just as much.  It becomes creamy fast without having to cook it or stand at the stove, and it packs much more of a nutritional punch with its heart healthy omega 3 oils.  I am a huge chia seed fan.  They make it into my overnight oats every day, and I love it when I can include them in my desserts as well.  I like to make quick berry chia jam a lot, and of course I love chia pudding.
    So a few days back, I was thinking something creamy and delicious like rice pudding sounded good…so chia pudding it was!  This one was kind of modeled after that creamy berry rice pudding I used to make.  Except way less sugar, no dairy and no cooking required!  I used a creamy coconut milk base laced with vanilla and it was plenty rich and delicious!  I blended berries into this mixture, and folded some in as well for maximum berry enjoyment. It tasted sooo good!  Once the chia seeds did their thing it was even better than I had imagined.
    Sweet and delicious, it tasted almost like berry ice cream, but with the texture of rice pudding, jammy sweet berries throughout.  This was dessert, but honestly you could get away with eating some for breakfast.  When I ate complely raw, I would often have chia porridge for breakfast because the chia seeds keep you full and are satisfying.  If you are looking for a quick and easy comforting dessert and you have berries on hand, give this a go!
    Berries and Cream Chia Pudding
    Serves 3
    Ingredients:
    • 1 1/4 cups full fat organic coconut milk
    • 1 1/2 cups organic strawberries (diced) and raspberries, divided
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 2/3 cup chia seeds

     

    Instructions:
    1. In a high speed blender, combine the coconut milk, 3/4 cup of the berries, maple syrup, and vanilla and blend until smooth.
    2. Add to a bowl with the chia seeds and remaining berries and whisk until blended.
    3. Let sit at least 30 minutes at least until the seeds have become creamy like rice pudding and soaked up a lot of the liquid.
    4. Enjoy!
  • Chocolate Chia Crunch Granola and Coconut Yogurt Parfait

    Chocolate Chia Crunch Granola and Coconut Yogurt Parfait

    There was a time in my life before I went vegan that I ate yogurt every afternoon for a snack topped off with fruit.  I was a huge yogurt eater, because I figured it was packed with protein.  I always bought Greek yogurt in a big tub, because I liked how thick it was, and I ate about 2 cups a day.  I did not realize that is was causing some tummy troubles too until I decided to give up yogurt when I became vegan.  I replaced it with chia porridge for a while, because chia seeds have protein and healthy oils.  But I did not eat plant based yogurt for a few years after becoming vegan.  I am not much of a fan of commercial faux dairy products because a lot of them have processed ingredients or added sugar (I make exceptions if they have few healthy ingredients and not any added sugar) so I went without yogurt for a while, but then I finally decided to make some.  It was less difficult than  I thought it would be and I have since made many different kinds.  The first was with young fresh coconuts and it was delicious.  I flavored it with various fruits and it was even better than dairy yogurt in my opinion.  But I know young coconuts are expensive and not always practical unless you live somewhere tropical, so I have made equally good yogurt with canned coconut milk.  Coconut milk yogurt is my favorite, over other plant based yogurts.

    So, I have been seeing a bunch of commercials lately for yogurt with toppings, and I loved the idea so I decided to make my own.  I thought a crunchy element and a fruity element would be perfect to combine with my vanilla coconut yogurt.  For the crunchy, I made a chocolate chia granola.  It tastes like dessert, but it packs fiber and protein!  It was super simple to make, and it is actually oil free because I used a little nut butter to coat it. I have to warn you though, once you start munching on it it is hard to put down.  I mashed up some organic raspberries as a sort of simple and healthier jam to include with the yogurt as well. I am not a fan of super sweet jam with loads of sugar, I would rather mash up fresh fruit instead!  Here’s a tip, if your fruit is a little too runny when you mash it up (if you are making this sort of jam) add a few tsp chia seeds to it, and it will thicken it right up.  It is perfect for raspberries, because they are already seedy and the chia seeds blend right in. I am a chunky jam sort of gal so seeds don’t bother me at all.  I didn’t need any for this though, because you don’t really need a thick jam.

    I thought about pouring the yogurt into bowls, and just topping it with the granola and berries, but I thought layering it into a parfait would be more fun.  So that is how it ended up.  It was super delicious!  Of course this could be breakfast, or a dessert or both!  The yogurt is slightly tangy and sweet and it is perfect with the tart jammy berries and crunchy chocolate cookie like granola! I am going to have to try more new yogurt and topping combos!

    Chocolate Chia Crunch Granola and Coconut Yogurt Parfait

    Serves 3

    Ingredients:

    Vanilla Coconut Yogurt:

    • 2 cups organic full fat coconut milk
    • ½ tsp probiotic powder
    • 3-4 Tbsp coconut butter (not oil), warmed to liquid*
    • 1 tsp pure vanilla extract
    • ¼ cup date paste* or maple syrup

     

    Chocolate Granola:

    • 2 cups gluten free oats
    • ¼ cup plus 2 Tbsp almond butter
    • 3 Tbsp date paste or maple syrup
    • 2 Tbsp cocoa powder
    • 3 Tbsp chia seeds
    • ¼ tsp sea salt

     

    3 cups organic raspberries (fresh or thawed frozen)

     

    1. To make the yogurt, combine the coconut milk and probiotic powder in a blender and blend until smooth. Pour into a bowl, cover, and let sit overnight on the counter until tangy.
    2. The next day, blend with coconut butter, vanilla extract, and date paste until smooth, then pour into a bowl and chill.
    3. To make the granola, preheat oven to 350F degrees.
    4. combine all ingredients in a bowl, and mix well with your hands until it is evenly coated with the nut butter, date paste and cocoa powder. Spread out on a parchment lined sheet pan.
    5. Place in the oven and bake for 35 minutes, stirring and rotating halfway through. Let cool completely.
    6. Mash the raspberries.
    7. To assemble, layer the yogurt, raspberries and granola into jars or glasses, and enjoy!

     

    *Date Paste: Blend 1 ¼ cups pitted soft medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain) and 2/3 cup filtered water in a blender until smooth.  Store in a jar in the refrigerator up to 1 week.  This can be used in recipes instead of other liquid sweeteners such as maple syrup or coconut nectar.

    *If your coconut milk is on the thinner side use 4 Tbsp coconut butter, it thickens the yogurt.

     

  • Sweet Potato Pie Chia Porridge

    Sweet Potato Pie Chia Porridge

    I love sweet potatoes so much, I eat them almost every day.  Funny, because there was a time in my life when I did not care for them.  Back when I thought they all came in cans with syrup (I was a kid), because that was the only way I had been served them.  On Thanksgiving with marshmallows of course.  But I was inspired by a cookbook to try roasting them back in college and I was ready to try them again.  I fell in love with them, they were nothing like the overly sweet syrupy ones, just naturally sweet and delicious!  They quickly became one of my favorite things, and still are.  Very few days go by when I don’t have sweet potatoes in some form or another in my meals.  Yam fries, roasted and stuffed, or in soup, I have to have them!  And, you know what?  They are healthy too! Especially for endurance athletes like runners.  Which includes me.  A sweet potato contains your daily percentage of vitamin A and vitamin c which are good for immunity, and potassium and magnesium as well, which are important for healthy muscles and nerves.  So those people who tell you all carbs are bad…don’t listen to them.  These are good healthy carbs, which are important for your body, especially if you work out a lot.

    sweet-potato-pie-porridge-3

    I like to combine those carbs with some protein.  For dinner I like to stuff my roasted sweet potatoes with black beans or toss roasted ones into a salad with chickpeas.  But you don’t have to limit the sweet potatoes to lunch and dinner.  They make a great breakfast as well! The recipe I am sharing with you today combines them with chia seeds for protein and healthy omega 3 oils.  It is a sweet potato pie porridge, and it tastes like dessert, but it will fuel you for the day, and keep you satisfied.  I always include chia seeds in my breakfasts for that reason.  This is easy to make, if you roast sweet potatoes for dinner, just throw an extra one on if you know you are going to be making this.

    sweet-potato-pie-porridge

    The sweet potatoes get buzzed in the blender with a little nut butter (a touch of fat helps you stay more satisfied), a few dates for sweetness (I like fruit to sweeten my breakfasts if I sweeten them at all), and a little vanilla and cinnamon.  Then they get mixed with the chia seeds, and they can sit overnight in the fridge to be enjoyed the next day, or you can enjoy them after 30 minutes if you wish.  This is delicious!  There is nothing like having a delicious breakfast that tastes like dessert that is healthy too!

    sweet-potato-pie-porridge-1

    Sweet Potato Pie Chia Porridge
    Serves 2-3

    • 1 1/2 cups filtered water
    • 1 cup mashed roasted sweet potato*
    • 1 Tbsp pecan or almond butter (optional)
    • 3-4 large soft medjool dates, pitted (if they are not soft, soak them in water 30 minutes before using and drain)
    • 1 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1/8 tsp sea salt
    • 2/3 cup chia seeds

     

    Toppings:

    • pecans
    • cranberries
    • coconut

    Directions:

    1. In a blender, combine filtered water, sweet potato, nut butter, dates, vanilla, and cinnamon and puree until smooth.
    2. Pour over the chia seeds in a jar and stir to blend.
    3. Let sit at least 30 minutes at least or cover and refrigerate overnight to allow seeds to soak up liquid and become porridge.
    4. Top off with desired toppings, and enjoy!

    *To roast sweet potatoes, preheat the oven to 400F degrees, line a sheet pan with parchment, and place them cut side down on the tray.  Roast for about an 1 hour to 1 hour and 15 minutes until tender.  Remove from the oven, allow to cool, and mash with a fork (or potato masher).

  • Vegan Hazelnut Cookies and Cream Parfait

    Vegan Hazelnut Cookies and Cream Parfait

    Sometimes on my runs when I am having a tough time, I day dream about other stuff.  Don’t get me wrong, I love it and I am grateful for every run good or bad, but sometimes it takes more mental toughness when I feel tired or conditions aren’t ideal.  Well, yesterday I was having a tougher time but I was determined to run the distance I decided I was going to run because it wasn’t like I was injured or in pain or anything, I just didn’t have that oomph for the last 3 miles of it.  It was getting hot and the sun was beating down, and I began to think about how good cookies and cream stuff used to be.  I hadn’t had cookies and cream anything in ages.  I used to have big bowls of cookies and cream ice cream at my Dad’s house when I was little and I made a raw version with mint a while back which was delicious and also a pie, but not much since then.  Even after all of that cookies and cream daydreaming, when I finished my run, all I was hungry for however was just water and later oatmeal.

    Vegan Hazelnut Cookies and Cream Parfaits 2

    I spent some time with Eric and his friends in the afternoon, and while there, I watched Eric put away a bunch of Oreos. “They are vegan!” he said to me.  But to be honest, you know me, I don’t go for store bought things with ingredients I can’t pronounce and loads of sugar at this point in my life.  I just rolled my eyes at him and smiled.  But, I then remembered my earlier daydreams and thought to myself, I should make something cookies and cream.  Twice in one day thinking about the cookies and cream…I have to now.  Of course I would make my cookie crumbles healthier and with whole ingredients.  I decided to make parfaits.  Because they are easy, not fussy, and no cook.  It was perfect.  They weren’t just going to be cookies and cream though, I wanted to add hazelnuts in as well.  Because hazelnuts are so darn good with chocolate stuff!

    Vegan Hazelnut Cookies and Cream Parfaits 1

    I made two layers of mousse for these, chocolate and vanilla hazelnut to be layered with the cookie crumbs.  The crumbs are super easy to make, no forming into cookies required, just buzz in the food processor and they are ready to go.  These ended up being super decadent and delicious and plenty sweet without being sugary. I shared them with my sugar loving boyfriend too.  If you have ever been a fan of cookies and cream, try these babies out next time you have a craving!

    Vegan Hazelnut Cookies and Cream Parfaits 3

    Vegan Hazelnut Cookies and Cream Parfait
    Serves 4

    Ingredients:

    Cookie Crumble:

    • 1/4 cup sprouted, dehydrated buckwheat groats (or gluten free organic rolled oats)
    • 1/4 cup roasted hazelnuts
    • 1/4 cup finely shredded, dried unsweetened coconut
    • 1/2 cup pitted medjool dates
    • 2 Tbsp cacao powder
    • pinch sea salt

     

    Mousse:

    • 1 15 oz can full fat organic coconut milk, chilled
    • 1/4 cup hazelnut butter
    • 1/4 cup raw coconut nectar or maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp cacao powder

     

    Assembly:

    • roasted hazelnuts

     

    Directions:

    1. For the cookie crumble combine all ingredients in a food processor and process until crumbs and starting to hold together when squeezed.  Set aside.
    2. To make the mousse, combine all ingredients but the cacao powder in a high speed blender and blend until smooth.  If there are any lumps at all, continue to blend.  Pour half into one bowl, and half into another, and whisk the cacao powder into one of them.  Place in the freezer until they are thick like whipped cream (about 45 minutes).
    3. To assemble, sprinkle some of the crumble into the bottoms of 4 smaller jars along with some hazelnuts.  Spoon some of the plain hazelnut mousse over that, then some more crumbs, then some chocolate mousse.  Repeat this until all of the mousse and crumbs are used up.  Sprinkle the tops of the parfaits with hazelnuts.

     

     



  • Coconut Matcha Mint Mousse with Berries

    Coconut Matcha Mint Mousse with Berries

    I am not a coffee drinker, but I do love a good matcha latte once in a while.  I was thinking about how good it is to top off your matcha latte with coconut cream, and I decided that making a coconut matcha mousse was a good idea.  I had some fresh berries, and I thought they would be lovely in a parfait layered in glasses with the mousse. I also decided that I wanted to add a touch of mint to this mousse along with the matcha for a lovely cooling effect.  I love all of these flavors together too, they go so well as if they were meant to be.

    Coconut Matcha Mint Mousse with Berries 2

    This was super simple to make and it did not heat up the oven (which is important on a hot day, when I am trying to conserve energy and not have to turn on the AC in my house).  Not only was it simple, it was delicious.  Silky smooth, cooling, the earthy matcha and bright peppermint perfect with the fresh sweet berries.  I think this would be perfect for making ahead of time and serving at a Spring or Summer party.

    Coconut Matcha Mint Mousse with Berries 3

    Also, how lovely is this color combination?!  The pale green looks so beautiful against the red berries.  How food looks is very important to me because I do believe you do eat with your eyes and why not use all of the senses while enjoying it?!  If you wanted to make this a raw recipe (I know some of you might), you could swap out the canned coconut milk for 1 1/2 cups young coconut meat, and 1/4 cup coconut water.

    Coconut Matcha Mint Mousse with Berries

    Coconut Matcha Mint Mousse with Berries
    Serves 3

    Mousse:
    1 15 oz can full fat coconut milk, chilled overnight in the refrigerator
    1/4 cup maple syrup
    1 tsp pure vanilla extract
    1 1/2 Tbsp matcha powder
    1/4 tsp peppermint extract
    1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

    Assembly:
    1 cup strawberries (quartered)
    1 cup organic raspberries

    To make the mousse, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl and place in the freezer.  Chill for about 30-45 minutes until the consistency of frosting.  Set aside in the refrigerator until ready to use.
    To assemble, set out 3 small glasses. Spoon (or pipe) the mousse into the bottoms of the 3 glasses, then top with berries, then more mousse, then more berries then more mousse. Top off with a few more berries. Serve or refrigerate until serving.



  • Raw Salted Caramel Chia Pudding

    Raw Salted Caramel Chia Pudding

    When I was younger, I used to make rice pudding a lot.  Not the baked kind, but the kind made with Arborio rice that you had to sit and stir for a while to make it creamy. I made all sorts of different flavors.  Once it was chocolate which I stirred chocolate chunks into at the last minute so they were melty, another time strawberry white chocolate and also a caramel version with dates.  That one was my favorite.  I stopped making this pudding however because it was full of refined white starches and really didn’t make my system feel the best as delicious as it was.
    Salted Caramel Chia Pudding 3
    I thought I would probably never be eating anything like that again, until I discovered chia pudding.  Chia pudding is awesome because you get protein in place of those white starches, as well as healthy omega 3 oils.  You can’t beat getting stuff like that in your dessert!  I love it when desserts come with benefits besides just tasting amazing.  Anyways, I decided to make a salted caramel chia pudding last weekend because some rice pudding (or tapioca pudding, since it is kinda like that too) sounded good.
    Salted Caramel Chia Pudding
    I used dates to sweeten it, as they are nature’s caramel candy and as unprocessed as it gets when it comes to sweeteners, which is why I use them a lot.  It was really simple to make, only 6 ingredients (including water and salt which aren’t really things you would need to shop for), all of which I have on hand at all times, and it was sooo good!  It might not be the most colorful looking thing, or the prettiest, but it is damn delicious!  Really, raw comfort food.  Because I consider pudding that tastes like this a comfort food dessert.  If you want a really easy delicious raw dessert, try this out.
    Salted Caramel Chia Pudding 1
    Raw Salted Caramel Chia Pudding
    Serves 3
    2 cups filtered water
    1/2 cup soft, pitted medjool dates
    1/4 cup raw pecan butter
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    2/3 cup chia seeds
    In a high speed blender, combine the water, dates, pecan butter, and vanilla and blend until smooth.  Add to a bowl with the chia seeds, and whisk until blended.  Let sit at least 30 minutes at least until the seeds have become creamy like rice pudding and soaked up a lot of the liquid.
    Salted Caramel Chia Pudding 4



  • Vegan Sticky Toffee Mocha Pudding

    Vegan Sticky Toffee Mocha Pudding

     

    Mocha Sticky Toffee Pudding 3

    When I was in high school, every Sunday after church my Mom and I would stop at this tiny little local coffee shop.  They had the best tasting coffee I had ever had. When I first started going there I would order a dark mocha, and my Mom would order a white chocolate mocha.  They were sooo good.  Definitely dessert in a cup.  Which is why eventually my large dark mocha turned into a large Americano when I cut out refined sugars. Anyways, it always smelled so good in that shop and it was something I looked forward to.  I no longer drink coffee (I eat it in desserts sometimes but that is it), but I love the smell.

    IMG_2893

    My Mom was browsing some of my recipes and she came across a sticky toffee pudding.  She then got it in her head that she wanted some, but modified slightly.  With coffee and chocolate added.  She asked me if I would make her some, and how could I say no?  It sounded so good!  I mean, sticky toffee pudding is already really good, moist caramelly cake filled with dates, bathed in a caramel syrup…yuuuummmm! One of my favorite things!

    Mocha Sticky Toffee Pudding 2

    Mocha Sticky Toffee Pudding 1

    I added some good quality brewed coffee that my Mom supplied me with to the batter for the pudding to give it just the right amount of coffee flavor.  Also, I had to add a bit of cacao powder and chocolate chunks to make this mocha.  It smelled absolutely amazing while baking.  I topped it off with a quick “caramel” sauce, and it was ready to dive into.  Because this is something that must be enjoyed warm while the chocolate is still ooey gooey, and the cake is super soft.  OMG…was it ever heavenly!  My Mom loved it too, and she said it was exactly as she had pictured it to be.  It was perfect, because the recipe made two, so we each had one!  If you are looking for something special to make for Mom on Mother’s Day in the form of dessert, think about these little bowls of deliciousness.

    IMG_2904

    Vegan Sticky Toffee Mocha Pudding
    makes 2

    Cake:

    1/4 cup gluten free all purpose flour
    2 Tbsp unsweetened cocoa powder
    1/4 tsp plus 1/8 tsp baking soda
    1/4 tsp baking powder
    1/8 tsp sea salt
    1/4 cup soft medjool dates, pitted, and soaked for 30 minutes, 2 Tbsp of the water reserved
    2 Tbsp raw pecan butter
    1/2 tsp pure vanilla extract
    1/2 tsp maple extract (optional)
    1/3 cup strong coffee
    1/2 Tbsp apple cider vinegar
    1/3 cup medjool dates, pitted and chopped into small pieces
    1/3 cup vegan chocolate chunks

    Sauce:
    2 Tbsp smooth pecan butter or almond butter
    1 Tbsp maple syrup
    filtered water as needed

    Preheat the oven to 375F degrees and position rack in center of oven. Oil a 2 one cup ramakins with coconut oil. Whisk flour, cacao powder, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, pecan butter, vanilla and maple extracts, and coffee into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Stir in dates and chocolate chunks. Whisk cider vinegar into  the batter until bubbles form.

    Transfer pudding to ramakins and bake until tester inserted into center comes out somewhat clean, about 20- 24 minutes (do not overbake).

    Whisk together the sauce ingredients until smooth and pour over cake in ramakin. Enjoy!



  • Vegan Shamrock Shooters

    Vegan Shamrock Shooters

    Shamrock Shooters

    Avocadoes are amazing, that silky texture, delicious flavor and loads of healthy fats and health benefits to boot. Funny thing, one time I was talking to this guy who was supposed to be an expert on produce, and he said that avocadoes were bad for you because they contained fat.  I got right on the defense of the poor avocadoes and set him straight.  The body needs these healthy whole fats to function, and boy was he wrong.  I take my fruits and veggies very seriously after all, and I wouldn’t want anyone to be misinformed.

    Shamrock Shooters 1

    I love my avocadoes, and could eat them in any form, just plain, as a guacamole, or as a luscious pudding or cake frosting.  Even if you do not like avocadoes I guarantee I can feed you a recipe that you will enjoy them in.  Especially desserts.  They make the most delicious key lime pies and ice cream when mixed with a few other ingredients, and of course they make perfect silky pudding.

    Shamrock Shooters 2

    The recipe I am sharing with you today is super simple.  Only 7 ingredients, and anyone can make it.  I made this last weekend when I was given a few avocadoes, and told pudding or mousse would be the perfect thing to make with them. But just plain pudding or mousse wouldn’t do.  I wanted the lovely color of the avocadoes to shine through and was in the mood for mint…St. Patrick’s Day is coming up, and I am all about the green stuff right now.  So I made shamrock shooters.  Or chocolate mint mousse with a layer of chocolate mint, and vanilla mint, topped off with dark chocolate.  These are raw, but if you do not have the raw ingredients not to fret, I have given substitutions so you can still enjoy them.  My taste tester loved them, and I thought they were delicious as well!

    Shamrock Shooters

    Vegan Shamrock Shooters

    Serves 6

    4 medium sized just ripe avocadoes, diced

    3 Tbsp raw coconut nectar (or maple syrup)

    pinch sea salt

    2 tsp pure vanilla extract

    1/2 tsp peppermint extract

    1/4 cup raw cacao powder (or unsweetened cocoa powder if not raw)

    chopped raw dark chocolate (or good quality vegan dark chocolate if not raw) for garnish

    Combine the avocadoes, raw coconut nectar, sea salt, vanilla, and peppermint extracts together in a food processor and process until smooth.  Remove half, and place in a bowl, add the cacao powder to the remaining avocado in the food processor and process until uniform in color.  Place the chocolate mixture into a pastry bag and pipe into the bottoms of 6 shot glasses, filling half full (or you may spoon it in, piping just looks neater). Then do the same with the plain mint avocado mixture on top of the chocolate.  Sprinkle the tops with the dark chocolate and serve!



  • Vegan Sticky Toffee Apple Pudding

    Vegan Sticky Toffee Apple Pudding

     Vegan Sticky Toffee Pudding Apple Cakes 2

    Last week, after Eric and I went to the apple orchard he told me I should make pudding with some of the apples.  I have never actually heard of apple pudding, so I had to ask him to elaborate, and what he described to me sounded like sticky toffee pudding but with apples for extra goodness. A soft baked pudding with a caramel like flavor, sweet apples and sauce.  Sounded good to me, so I decided to make this.

    Vegan Sticky Toffee Pudding Apple Cakes 3

    I have made sticky toffee pudding before, so I made this very similar, only substituting applesauce for the most of the usual oil and adding in chopped apples with the dates.  So, this is actually a lower fat dessert believe it or not, but you would not be able to tell it is so scrumptious!  The dates and apples melt into the cake part creating a caramel apple cake and it is just crave worthy.

    Vegan Sticky Toffee Pudding Apple Cakes 4

    I topped it off with a simple caramel like sauce made from maple syrup and a little pecan butter and it was perfect. The only thing I might add is some cool vanilla ice cream on top of the warm dessert.  I am a big fan of that sort of thing…different temperature and texture sensations in dessert. This is quick to make, so the perfect dessert for a weeknight when you and your someone special want something sweet.  Because it makes two servings, it is perfect for two!

    Vegan Sticky Toffee Pudding Apple Cakes 5

    Vegan Sticky Toffee Apple Pudding 

    makes 2

    Cake:

    1/4 cup plus 2 Tbsp gluten free all purpose flour

    1/4 cup coconut sugar

    1/4 tsp baking soda

    1/4 tsp baking powder

    1/8 tsp sea salt

    1/4 cup applesauce

    1 Tbsp melted coconut oil

    1/2 tsp pure vanilla extract

    1/2 tsp maple extract (optional)

    2 Tbsp filtered water

    1/2 Tbsp apple cider vinegar

    1/3 cup medjool dates, pitted and chopped into small pieces

    1 small apple, chopped

    Sauce:

    2 Tbsp smooth pecan butter or almond butter

    1 Tbsp maple syrup

    filtered water as needed

    Preheat the oven to 375 degrees and position rack in center of oven. Oil a 2 one cup ramakins with coconut oil. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well. Whisk oil, maple extract, vanilla extract, and water together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined. Stir in the dates and apple. Transfer cake batter to ramakins and bake until tester inserted into center comes out somewhat clean, about 24 minutes (do not overbake).

    Whisk together the sauce ingredients until smooth and pour over cake in ramakin.  Enjoy!

    Vegan Sticky Toffee Pudding Apple Cakes



  • Vegan Banana Split Parfait

    Vegan Banana Split Parfait

      Banana Split Parfait

    Sometimes I run into writer’s block in the recipe department when I have a lot of other things going on in my life.  Luckilly though I have a few special people around me that help to inspire me when I am feeling a little uninspired.  I asked Eric what I should make last week, and he said banana split, and parfait.  Now, banana split was a bit too much work considering it was a work night and I had only about an hour to make something (ice cream has to chill and you have to make several different kinds and what not).  But parfait I could do.  Then it came to me…banana split parfait!  Less work than making ice cream, but still just as delicious.  Eric liked that idea too so I went with it.

    Banana Split Parfait 3

    I made a coconut banana cream for the creamy part of the parfait, and it was dreamy. I figured instead of just sliced bananas, including them in the cream would make it easier and also a little lighter than just having plain coconut cream.  I made the classic sauces for a banana split, pineapple, strawberry, and fudge.  The fruit did not even need sweetener it was so flavorful.  Eric got his banana split, and parfait, and we both got to enjoy a delicious dessert!  It was a win all around!

    Banana Split Parfait 2

    Vegan Banana Split Parfait

    Serves 3

    Coconut Banana Whipped Cream:

    4 organic bananas 2 cans full fat coconut milk, chilled (just the top thick part, discard the water)

    1 Tbsp pure vanilla extract

    1/4 cup coconut nectar or maple syrup pinch sea salt

    1 cup coconut butter warmed to liquid

    Pineapple sauce: 1 cup fresh organic pineapple, diced

    1 Tbsp raw coconut nectar or maple syrup (optional)

    Strawberry Sauce: 1 1/4 cups fresh organic strawberries

    1 Tbsp raw coconut nectar or maple syrup (optional)

    Fudge Sauce:

    3 Tbsp raw coconut nectar or maple syrup

    1 Tbsp raw coconut oil, warmed to liquid

    1/4 cup raw cacao powder, sifted

    pinch sea salt

    1 tsp pure vanilla extract

    1 Tbsp filtered water (or as needed)

    Chopped vegan dark chocolate or a cherry for topping

    To make coconut banana whipped cream, combine the bananas, coconut milk, vanilla, maple syrup, and sea salt in a high speed blender or food processor and blend until smooth. With the motor running, slowly add the coconut butter (so that it does not clump up.  But if it does, just continue to blend at high speed until smooth and you will just have to chill it longer).  Place in the freezer and chill until the consistency of whipped cream (about 30 minutes if it did not get very warm, and about an hour if it had to be blended longer and was more liquid).  Once it is the proper consistency, set aside in the refrigerator.

    To make the pineapple sauce, blend the pineapple until chopped up but still chunky in the food processor (adding the optional maple syrup if your pineapple is not sweet).  Set aside.

    To make the strawberry sauce, blend the strawberries until chopped up but still chunky in the food processor (adding the optional maple syrup if your strawberries are not sweet).  Set aside.

    To make the fudge sauce, whisk together all ingredients until smooth (adding a little water if too thick, or more cacao powder if too thin).  Set aside.

    To assemble, put some of the coconut banana whipped cream into the bottoms of 3 glasses, followed by the chocolate sauce, then more coconut cream, then the pineapple sauce, then more coconut cream, then the strawberry sauce. Then the last bit of coconut cream.  Top off with more of the sauces if you have extra, and garnish with chopped vegan chocolate or a cherry if you have one.



  • Vegan French Silk Pie Shooters

    Vegan French Silk Pie Shooters

    French Silk Shooters 1

    French Silk Pie has always been a classic as far as I am concerned. My Dad used to pick one up from Baker’s Square whenever there was a special occasion.  I always got quite excited about it.  Whats not to love after all about a pie with a chocolate mousse like filling, graham cracker crust and loads of sweet whipped cream and chocolate shavings on top? Nothing.  Except for the fact that there is a lot of artificial things in that pie, and dairy so I wouldn’t enjoy it knowing that now.  But it was awesome then.  Luckilly I am pretty good at making my own desserts (or at least I like to think) now and can make a veganized healthified version of that pie.

    French Silk Shooters 2 

    Last weekend I did just that, and in a super simple and super cute variation.  Shooters!  Just because individual desserts are so cute, and I was sharing these and what better way to serve them than in pretty little shot glasses?  No cracking of coconuts here, I use chilled coconut milk to keep it easy for you.  And it makes amazing whipped cream I might add.  These little shooters are just as tasty as a regular French Silk Pie.  They would be perfect to serve at a party where you want to be a little elegant and serve something fuss free for dessert.  You can enjoy the pie but not need to cut it for your guests.

      French Silk Shooters

    Vegan French Silk Pie Shooters

    Makes 6

    Crust:

    1/4 cup finely shredded, dried coconut

    1/4 cup soaked or sprouted, dehydrated buckwheat groats (or raw walnuts if you don’t have them and don’t mind it not being nut free)

    3 large soft medjool dates, pitted

    pinch sea salt

    Filling:

    1 can full fat organic coconut milk, chilled

    3 Tbsp maple syrup or raw coconut nectar

    pinch sea salt

    1 tsp pure vanilla extract

    1/3 cup plus 1 Tbsp raw coconut butter, warmed to liquid

    1/4 cup raw cacao powder

    chopped raw dark chocolate

    In a food processor, combine all of the crust ingredients and process until they are crumbs that hold together slightly. Spoon into the bottoms of 6 shot glasses.

    For the filling, combine all ingredients but the coconut butter and cacao powder in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated.  Remove 1/3 of the mixture and set aside in the fridge in a bowl.  Add the cacao powder to the remaining mixture in the food processor and process until uniform in color.  (If at any time the mixtures become runny, it means they have become too warm, if so, place in the freezer in a bowl, and chill until thickened). Place the chocolate in a pastry bag and pipe into the shot glasses over the crust, then place the vanilla mixture in a pastry bag and pipe over that (you may just spoon them as well if you don’t have a pastry bag.  Garnish the top with chopped chocolate. Serve chilled.

    French Silk Shooters 4



  • Raw Key Lime Pie Shooters

    Raw Key Lime Pie Shooters

    Raw Key Lime Pie Shooters 3

    I am a big key lime pie fan.  It is one of my all time favorite desserts. It has to be the perfect balance of tart and sweet though and not too sweet.  My Mom used to make a really good traditional key lime pie that I loved.  I have since veganized it though, and we both like my new version just as much.  I usually use avocadoes when making key lime pie now to create a silky texture and lovely green color.  I thought some key lime pie sounded good last week, but I was in a time crunch so I didn’t want to make a whole pie, plus I only had one person to share with so…enter key lime pie shooters!

    Raw Key Lime Pie Shooters 1

    My Mother has been telling me that I should make some sort of dessert shooters, since she had some salted caramel mousse ones at a restaurant recently and loved them (that sounds like something I need to recreate sometime too).  So when I was being a little lazy about the key lime pie, it was the perfect solution.  They ended up being super simple to make, and tasted just as good as my key lime pie.  I think these would be perfect for a summer party for dessert!

    Raw Key Lime Pie Shooters 2

    Raw Key Lime Pie Shooters

    Makes 6

    Crust:

    1/4 cup finely shredded, dried coconut

    1/4 cup soaked or sprouted, dehydrated buckwheat groats (or raw walnuts if you don’t have them and don’t mind it not being nut free)

    3 large soft medjool dates, pitted

    pinch sea salt

    1/4 tsp cinnamon

     

    Filling:

    1 large avocado (1 1/4 cups)

    3 Tbsp maple syrup or raw coconut nectar

    1/3 cup fresh lime juice

    1 Tbsp organic lime zest

    pinch sea salt

    1 tsp pure vanilla extract

    3 Tbsp raw coconut butter, warmed to liquid

    In a food processor, combine all of the crust ingredients and process until they are crumbs that hold together slightly. Spoon into the bottoms of 6 shot glasses.

    For the filling, combine all ingredients in a food processor and process until smooth. Place in a pastry bag and pipe into the shot glasses over the crust.  Serve chilled (best served soon after making because the avocado might start to turn brown after 1 day).

    Raw Key Lime Pie Shooters

  • Raw German Chocolate Chia Porridge

    Raw German Chocolate Chia Porridge

    German Chocolate Chia Porridge

    I always have some sort of porridge for breakfast during the week, whether it be oatmeal or chia porridge.  I am pretty plain with it most of the time, with the chia porridge simply using coconut water and topping it off with bananas and ground flax seed.  But sometimes I like to give it a little pizazz and make something that will make me excited for breakfast.  Like chia seed porridge with a flavor!  Like German chocolate!  Which is what I decided to make last week.  Something a little decadent and something that would be more exciting than my usual bland breakfast.  The best part is it can be made the night before so no rushing in the morning to prepare it!

    German Chocolate Chia Porridge 1

    I used a coconut milk base made chocolaty with raw cacao and sweetened with date paste for a little bit of a caramel flavor.  Then I topped it off with the things I would use in German chocolate cake, walnuts and coconut like in the frosting, plus more cacao nibs for some intense chocolate crunch action.  I am a big texture person, so it was important for me to have crunch topping off my soft chia porridge for me to really enjoy this as much as I possibly could.  It was simply heavenly.  I will leave it at that!

    German Chocolate Chia Porridge 2

    Raw German Chocolate Chia Porridge

    Serves 2-3

    2/3 cup chia seeds

    2 cups raw coconut milk

    1/2 cup raw cacao powder

    3 Tbsp raw date paste or maple syrup

    1 tsp pure vanilla extract

    Toppings:

    raw walnuts, large flake coconut and raw cacao nibs

    Whisk together the chia seeds, coconut milk, cacao powder, maple syrup, and vanilla in a bowl until well combined.  Let sit at least 30 minutes at least or cover and refrigerate overnight.  When ready to serve, top with walnuts, coconut and chia seeds!

    German Chocolate Chia Porridge 3

     

  • Matcha Almond Chia Porridge with Pomegranate

    Matcha Almond Chia Porridge with Pomegranate

    Mornings can be hectic I am not going to lie.  I wait until the last possible minute to wake up leaving enough time for a run and a shower and by the time that is all over there is not much time to make breakfast.  That said though, I never skip breakfast!  I used to when I was a kid (shame on me), but that just doesn’t cut it as an adult.  I need the food to refuel so I can be productive at work and not starving.  Plus I get really crabby when my blood sugar is low.  So, I come up with quick breakfasts that are either made ahead of time, or made quickly.  Smoothies are part of the made quickly group, love them, and who doesn’t love breakfast that tastes like sweet dessert?!  Plus it is easy to hide nutritious things in there.  Chia porridge, can also taste amazing and chia seeds are wonderful for keeping you full and supplying you with your daily omega 3 oils.

    I decided to make a Matcha Almond Chia Porridge last weekend.  No, I was not in a hurry, which was why I had time to photograph it, but this is a make ahead and take out of the fridge when you need it sort of thing.  I shared some with my boyfriend Eric as well because he has hectic mornings as well.  This porridge tasted amazing.  Like rice pudding my Mom used to make when I was a kid and I loved, plus the earthy hint of matcha to provide an energy boost and tart sweet little pomegranate seeds.  Freaking delicious!  With breakfast like this, there is NO excuse to skip eating in the morning.

    Matcha Almond Chia Porridge with Pomegranate
    Serves 2

    2 cups raw almond milk
    1-2 Tbsp raw coconut nectar or maple syrup (depending on how sweet you want it)
    2 tsp matcha powder
    1/2 tsp almond extract
    pinch of sea salt
    2/3 cup chia seeds

    1 cup pomegranate seeds
    1/4 cup chopped raw almonds

    Combine all ingredients but pomegranate seeds and almonds in a glass jar, put the lid on and shake well, then let sit overnight (or at least a few hours). Stir in pomegranate seeds, top with chopped almonds, and enjoy!

  • Raw Sticky Toffee Date Puddings

    Raw Sticky Toffee Date Puddings

    Snow is falling outside my window, it is negative degrees out there, and the scent of the deliciousness “baking” in my dehydrator is tempting my nose.  I cannot wait to dive into it! Sticky toffee date pudding…warm out of the dehydrator!  I know this will be pretty amazing!  When they are finally ready, and I drizzle the sauce over them my mouth is watering.  The aroma alone is enough to make me happy, but once I take a bite and the caramelly gooey warm deliciousness melts over my tongue I am on cloud nine.  I forget that it is cold outside, and I am in my happy place.  Before I know it, the pudding on my plate has vanished and I am licking the caramel off the plate.  Yes, it was that good.
    What possessed me to create a raw version of sticky toffee pudding?  Well, I have always been intrigued by the idea of the dessert, the date and caramel loving girl that I am.  Sadly I have never attempted to make the non-raw version, but that didn’t stop me from trying to make it raw. I admit it intimidated me a bit since the texture is quite important, it had to be very moist, but still cake like with caramel that soaked the top and a silky caramel sauce.  So to make the batter moist, I added sweet potatoes along with soaked dates.  You could not taste the sweet potatoes, they simply contributed to the texture.  I decided also to spoon raw caramel into the bottoms of the muffin tins so that it would soak into the cakes while dehydrating. I kept them covered in the dehydrator so they did not dry out and it all worked out perfect!
    I admit I was crossing my fingers when I put them into the dehydrator, but luckily my plans worked!  They were just as I imagined sticky toffee pudding, without all the refined sugar in the non-raw version.  These may just become a Holiday tradition at my house!

    Raw Sticky Toffee Date Puddings
    Makes 6

    Cakes:
    1 1/4 cups raw sprouted buckwheat flour, raw sprouted oat flour or raw sprouted quinoa flour
    1/3 cup ground flaxseed

    2 cups raw coconut flour (do NOT use store-bought!)
    1/4 tsp sea salt
    1 tsp cinnamon
    2 tsp pure vanilla extract
    2 tsp maple extract
    1 1/2 cups chopped raw sweet potato (peeled)
    1 1/2 cups medjool dates, soaked in filtered water for 30 minutes then drained
    1/4 cup plus 2 Tbsp raw coconut nectar
    1 cup medjool dates, chopped

    Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    3 Tbsp raw coconut butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    2-3 Tbsp filtered water as needed

    For serving:
    Additional maple syrup or raw coconut nectar

    Combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the cinnamon, vanilla, maple extract, and sweet potato and dates to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Stir in the chopped dates.  Set aside while you make the caramel.
    To make the caramel filling, combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).  Spoon 1 Tbsp caramel into the bottom of 6 jumbo sized foil muffin tins (reserving the rest for the sauce), then spoon the batter over it, smoothing the tops of them so that they are flat and place the tins on a lined dehydrator sheet.  Cover them with tented foil, and dehydrate for 8-10 hours until they are more set, but still soft in the middle.
    When ready to serve, whisk additional maple syrup into the caramel mixture until it is runny enough to run down the sides of the puddings when spooned over.  Spoon the caramel sauce over the puddings and enjoy!

  • Raw Pumpkin Crème Caramel

    Raw Pumpkin Crème Caramel

    When I traveled to France in high school, eating in the restaurants was one of my favorite parts of the trip.  I can remember we went to many smaller places, one of which I decided to order dessert from.  After carefully looking at the menu, passing up the pastries, I decided on the crème caramel.  I had ever had it before, and I was not quite sure what to expect.  I guess I was thinking it was going to be like crème brulee, warm but with gooey caramel instead of the crunchy.  When it arrived though, it was sort of like a gelatinous custard with runny caramel…and not enough of it I thought.  It was ok, but not what I expected, and I was not wowed.  I never thought to order it again after that since I figured I liked crème brulee better.  So why did I decide to make raw crème caramel last weekend?  Well, I was paging through a cookbook, trying to think of something creamy to make since my boyfriend Eric requested something creamy and I came across a crème caramel recipe.   I thought to myself, I bet it would be way better rawified with a twist on it!
    So, I decided to make it with a seasonal twist, pumpkin!  Why not?  Pumpkin and caramel are a match made in heaven!  I made a super silky base with fresh young coconut, pumpkin and just a bit of ginger.  It tasted amazing before it even went into the molds.  I used my raw caramel with it, thinned with a bit of maple syrup to allow it to cascade down the sides once plated.
    This crème caramel put the one I had in France to shame.  It was a little piece of heaven..so smooth, creamy, and caramelly…just the right amount!  I love it when I can make something raw and it turns out better than I remember the cooked version!

    Raw Pumpkin Crème Caramel
    Makes 2 Flans

    Caramel:
    1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
    3 Tbsp raw coconut butter
    3 Tbsp maple syrup or raw coconut nectar
    1/4 tsp sea salt
    1 tsp vanilla extract
    1 tsp maple extract
    1/4 cup filtered water

    Filling:

    2 cups young coconut meat*
    1/2 cup chopped raw sweet pie pumpkin or sweet winter squash (such as kabocha)
    1/4 cup coconut water
    1/4 cup raw coconut nectar or your choice of raw liquid sweetener
    1/4  teaspoon sea salt
    2 tsp pure vanilla extract
    1 tsp maple extract
    a small piece fresh ginger
    1 tsp cinnamon
    1/4 cup plus 1 Tbsp raw coconut butter (warmed to liquid)
    To make the caramel, combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).  Line 2 1 cup ramekins with plastic wrap, and spoon about 1 Tbsp caramel into the bottom of each.
    To make the filling, in a high speed blender or food processor combine coconut, coconut water, pumpkin, coconut nectar, sea salt vanilla, maple, ginger and cinnamon and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor (if you do not have a high speed blender and the mixture is not completely smooth, you can strain the mixture.) Pour into the prepared ramekins, and place in the freezer to firm up for about 2-4 hours until set before unmolding.  Unmold onto a plate, smooth out any lines on the sides with a warm knife, then whisk a little more maple syrup into the caramel so that it is runny, and spoon over the crème caramel so that it runs down the sides.

    *If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained for the coconut and filtered water for the coconut water.