Fragrant Vanilla Cake

Tag: candy

  • Sweetly Raw Review and Raw White Chocolate Vanilla Bean Truffle Eggs

    Sweetly Raw Review and Raw White Chocolate Vanilla Bean Truffle Eggs

    I have long time been a fan of Heather Pace’s blog Sweetly Raw.  She is one of the first people that inspired my raw dessert making when I was new to it.  Her desserts are so beautiful and delicious as well.  So when she asked me if I would like to review her book I was excited!  Although I love looking at recipes online, there is just something about holding a cookbook in my hand an paging through the recipes that I love.

     Photo courtesy of Heather Pace

    The first thing I noticed about her book is that it has plenty of beautiful colorful photos which is a must for me when choosing cookbooks.  I like to drool over the photography as much as I like to browse recipes.  She has photos for nearly every recipe so that you can see what the end product will look like which I love.  Not only that, she has photo tutorials on some of the recipes so you can see the process!

    Photo courtesy of Heather Pace

    In the first part of the book she explains ingredients and tools to make raw foods in case you are new to them, and the process it takes to create them. Also, she has a basics section where she teaches how to make things like coconut butter and buckwheat crunchies which I consider essential ingredients for raw recipes and it is important to know how to make them. So this book is raw foods newbie friendly. She makes her recipes accessible to anyone at any skill level. That said, as someone who has been making raw desserts for a while I appreciate her recipes as well. There are some showstoppers in this book! Gorgeous layered cakes, cookies and candies fit for a queen (or king). It took me a long time to go through the book because I had to stop and admire every recipe. Here is a sneak peak at a few of the delicious things you will find in her book…

    Photo courtesy of Heather Pace

    Photo courtesy of Heather Pace

    Photo courtesy of Heather Pace

    It was a hard decision what to make first out of her book, but I decided on the Raw White Chocolate Vanilla Bean Truffles.  I have made a lot of raw candy, but never these.  I am drawn to anything vanilla bean.  To me it is one of the most heavenly flavors.  Everyone has their own truffle recipes, but I wanted to try someone else’s.

    When I made the filling it was so freaking delicious I knew these were going to be amazing!  I decided to shape them into truffle eggs since Easter is right around the corner.  Once they were all finished, and I sampled one OMG…one of the best raw candies I have ever eaten!

    Heather is obviously a pro at making raw chocolates.  Btw, she sells them on her website HERE in case you want to buy some instead of making them.   Trust me, you should get a copy of her book too, it is well worth the price for all of those beautiful recipes and photos!  You can find it HERE. Also, be sure to pay a visit to her website and check out her other recipes!

    Raw White Chocolate Vanilla Bean Truffle Eggs

    makes about 10

    Filling:

    1 cup raw cashews

    1/4 cup maple syrup

    1/4 cup warm water

    1/2 tsp pure vanilla extract

    seeds of 1 vanilla bean

    2 pinches Himalayan salt

    1/4 cup melted cacao butter

    2-3 drops stevia, optional

    Chocolate:

    1 cup melted cacao butter (see how to melt in directions)

    3/4 cup maple syrup at room temperature

    1 1/2 cups raw cacao powder

    1/4 cup raw lucuma (for dusting, optional)

    Blend the cashews, maple syrup, water, and vanilla extract in a blender until smooth.  Add the vanilla bean seeds, salt, and cacao butter. Blend to incorporate.  Add a few drops of stevia if needed.  It should be sweet enough to contrast the dark chocolate it will be covered with.  Pour the mixture into a large flat container and chill in the fridge for 8-12 hours.  Roll into 1/2 inch (1 cm) balls or 2 inch eggs (if making the eggs).   Freeze for at least 6 hours in the freezer until firm.

    To make the chocolate, either place the cacao butter into a large glass bowl over a pot of boiling water to create a double boiler (make sure the bottom is not touching the water).  Lower the water to a barely a simmer.  Whisking often, allow the cacao butter to melt. Alternatively, you can place the bowl into the dehydrator to melt the chocolate at 115F.  Once the butter has melted, make sure it measures 1 cup before proceeding with recipe.  Whisk in the maple syrup, and sift in the cacao powder, whisking until smooth.  (if it starts to clump up, allow it to warm again).

    Dip the truffles into the chocolate, one at a time and use a fork to transfer them to a parchment lined tray.  Once the chocolate has dried, sift lucuma over the truffles if desired.

    a Rafflecopter giveaway

  • Raw Key Lime Pie Bites

    Raw Key Lime Pie Bites

    I got my hands on a bunch of limes, and all I could think to make with them is key lime pie.  It sounded sooo good to me because I love key lime pie any time of the year.  Especially the very tart kind.  It has to be the perfect balance of tart and sweet, with real organic limes, plenty of zest to create that lovely aroma.  I was feeling a little lazy though so instead of a pie, I ended up making key lime pie bites.

    Just a dusting of raw “graham cracker” crumbs on the bottom, just enough to set the luscious filling on top of since the filling is my favorite part anyhow.  This was kind of like a cross between fudge and key lime pie, and they were rich, hence the bites. But see I figure with bites you can have more of them, so it is always a win!

    They tasted just like key lime pie!  The perfect balance of tart and sweet, a little graham cracker crunch for good measure and melt in your mouth goodness!  Bring these to a party and everyone will be your friend.  I think these might be nice to serve as part of an Easter brunch spread, because everyone wants a little of everything, and a bite is perfect!

    Raw Key Lime Pie Bites
    Makes 20

    Graham cracker crumbs:
    2/3 cup finely shredded, dried coconut
    1/2 cup sprouted dehydrated buckwheat groats (or walnuts if you do not mind it not being nut free)
    2 Tbsp ground flaxseed
    1/2 cup soft medjool dates, pitted
    1/4 tsp Himalayan or sea salt
    1/4 tsp cinnamon

    Lime Filling:
    1 1/2 cups raw coconut butter (NOT oil) warmed to liquid
    1 cup lime juice
    1/2 cup filtered water
    2 Tbsp organic lime zest
    1/4 tsp matcha powder (or you may use spinach juice)
    1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
    1 tsp vanilla extract
    pinch sea salt

    For the crust, combine all ingredients in the food processor and process until small crumbs and starting to hold together.
    Spread out into an 8×8 inch pan lined with foil or parchment and oiled with coconut oil (for easy removal).  Set aside.
    For the filling, whisk together all ingredients together in a bowl until smooth. Spread out over the prepared graham cracker crumbs.
    Place in the freezer to set, about 30 minutes.  Cut into small squares and serve!
    Store any extra in the refrigerator.

     

  • Mulberry Pecan Crunch Dark Chocolates

    Mulberry Pecan Crunch Dark Chocolates

    Vivapura was kind enough to send me some products to try recently, and one of them was white mulberries.  I could not have been more excited because I have been hearing about these for years, and have never gotten to try them, until now.  If you have not heard of Vivapura, they are a supplier of raw, organic plant based superfoods, and they sell some pretty awesome stuff for a reasonable price that can be hard to find elsewhere. So these mulberries they sent…let me tell you, they were little bites of heaven.  They tasted kind of caramelly, reminding me a little of the flavor of dates, but with a little crunch and texture. I could have just eaten the whole bag…but then I would not have been able to make any recipes so I restrained.

     I decided that the caramelly flavor and crunchy texture of the berries would be awesome in some raw dark chocolate with some raw pecans.  I am in the chocolate making mood as of lately because I am working on my Valentine’s gifts and I am craving it a bit more myself in the last few weeks.  Because after all, there is nothing wrong with giving yourself raw chocolates for Valentine’s Day.  Anyways, back to the chocolates.  I also used some of Vivapura’s Organic Raw Cacao Butter in the chocolate base and it made these especially silky.  I sweetened them with coconut sugar to keep them low glycemic and it kept with the caramel flavored theme I had going.  These were simply heavenly!  They were smooth, crunchy, caramelly, and craveable.  If you would like to buy some white mulberries from Vivapura, you can find them HERE.  If you get some white mulberries, you have to try these. They are worth making just for yourself because you deserve to indulge in raw chocolate! Or of course you could be kind and share.

    Raw White Mulberry Pecan Crunch Dark Chocolates

    Makes 32

    Raw Chocolate:

    1/2 cup raw cacao powder

    1/2 cup Vivapura raw organic cacao butter, warmed to liquid

    1/4 cup raw coconut sugar, finely ground*

    a pinch of sea salt

    two 16 hole chocolate mold (I used silicone)

    about 3 Tbsp Vivpura white mulberries

    about 3 Tbsp chopped raw pecans

    Combine all chocolate ingredients and whisk together until smooth. Take your chocolate mold and fill holes half full with chocolate. Drop some of the mulberries and pecans into each chocolate over the bottom layer. Top with remaining chocolate in the holes so it is even with the top of the mold. Place in the freezer to harden, then pop out of the molds and enjoy!


     *I buzz my coconut sugar in the high speed blender for about 15 seconds so it dissolves easier in the chocolate.  

  • Raw Samoa Macaroons

    Raw Samoa Macaroons

    Every where you go practically this time of the year, you hear about buying Girl Scout cookies.  I used to indulge in them myself up until I decided to eliminate refined sugars and transfats from my diet.  Samoas were always my favorite. Don’t get me wrong, Thin Mints, and Tag Alongs were a close second, but there was something I loved about the caramel coconut covered chocolate drizzled cookies the most.  I have made a few raw desserts paying homage to what used to be my favorite girl scout cookie in the past, including a Raw Samoa Cheesecake, and Raw Samoa Mousse Bars.

    This year, I still wanted to keep with the Samoa theme and make some candy.  Specifically in the form of macaroons.  Because coconut macaroons themselves are so coconutty that they are the perfect flavor background for a Samoa spin off.  I made a “caramel” base using what I call nature’s caramel (dates), a dash of vanilla they tasted like heaven.  I added a bit more coconut to make them truely coconut macaroons, then drizzled them with raw dark chocolate like the cookies.

    OMG, were these ever yummy!  They tasted like Samoas, but a lot less work to make than to recreate the cookies and no bad stuff like refined sugars or transfats in sight!  The best part is these have few ingredients, and are simple to make.  If you want to make them even easier, you can buy raw dark chocolate and melt that instead of making your own.  With goodies like these, you will not even miss Girl Scout cookies!


    Raw Samoa Macaroons
    Makes 12

    Macaroons:
    1 1/2 cups finely shredded unsweetened coconut, divided
    1/2 cup pitted soft medjool dates (if they are not soft, soak them in filtered water and drain well before using in the recipe)
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    3/4 cup finely shredded unsweetened coconut

    Raw Chocolate:
    1/4 cup raw cacao powder
    1/4 cup raw cacao butter warmed to liquid (or coconut oil may be used instead)
    2 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    Place 3/4 cup coconut, dates, vanilla and sea salt in the food processor and process until smooth and well combined. Add remaining 3/4 cup coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place on a dehydrator sheet. Dehydrate for 6 hours or so until firm.
    To make the chocolate, whisk together all ingredients until smooth, in a small bowl.  Lay out a piece of parchment, and line up the macaroons on it. Drizzle the macaroons with the chocolate (I like to put it in a plastic bag, and cut off the corner and squeeze it out to drizzle it).  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes).  Store extra macaroons in the fridge.

    *Note, since dates can vary in softness and moisture levels (depending on if you soaked them or not), if the macaroons seem too dry, add more dates (before adding the last coconut).  If they seem too wet, add more coconut.

  • Vegan Matcha White Chocolates

    Vegan Matcha White Chocolates

    I have a thing for matcha lately.  Whether it is my cup of mid-morning matcha at work or a smoothie or some chia breakfast porridge, I love the stuff.  Everything about it is appealing to me, from its beautiful green hue to its earthy addictive aroma and flavor.  I love it in desserts paired with sweet flavors like almond, vanilla or white chocolate.  Since I had some raw cacao butter on hand, I wanted to make some matcha white chocolates because they sounded absolutely heavenly.  I am actually more of a vanilla girl than a chocolate girl (shocking I know), so these were right up my alley.

    I thought I would mold them into cute little hearts as well, since Valentine’s Day is just around the corner and they might make wonderful gifts (if they last that long with me around).  I admit the process of making these was a bit of an experiment and I was not sure how they would turn out.  The last time I tried to make a white chocolate with cacao butter I ended up throwing it out because I ruined it.  I had my fingers crossed this time. I used a mixture of  raw cacao butter and raw coconut butter plus a little cashew butter for the base, with maple syrup to sweeten.

    They were heavenly, and they melted on my tongue into sweet deliciousness.  I would not mind (would love) a box of these for Valentine’s Day if someone gave them to me who had made them and knew me well enough to know I would appreciate these more than regular chocolates. Because (most of) us women appreciate creativity and things which are out of the ordinary with thought and time put into them.  If you are reading this and your lover loves matcha, you might have to get on making some for them as a special treat!

    Vegan Matcha White Chocolates
    Makes about 24 small chocolates

    Ingredients:

    • 1/3 cup raw cacao butter (2 oz)
    • 3 Tbsp raw cashew butter
    • 1/3 cup coconut butter
    • 1 tsp pure vanilla extract
    • 3 Tbsp maple syrup (or to taste)
    • 1/8 tsp sea salt
    • 1 tsp matcha powder

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Whisk the matcha into the white chocolate.
    3. Pour into chocolate heart molds, and place in the freezer until heard, which can take 30 minutes to 1 hour depending on how warm it is.
    4. Pop chocolate out of molds and enjoy!
    5. Store in an airtight container in the freezer for up to a few months.
  • Raw Pumpkin Spice Coconut Macaroons

    Raw Pumpkin Spice Coconut Macaroons

    One of my readers suggested a while back when I posted an Raw Apple Cinnamon Macaroon  recipe that I make some pumpkin spice ones.  I loved the idea, and I finally got around to making them last week!  I love coconut macaroons, as does my Mom, so I know if I make some I will be able to share them with her because they are one of her favorites. If I haven’t made them in a while, she often asks for them in fact.  For the pumpkin spice macaroons, I made my classic coconut macaroon recipe with the addition of raw pumpkin, and my favorite pumpkin pie spices which includes ginger, cinnamon, nutmeg, and cloves.

    I thought I would make them appear like little pumpkins as well, sticking a clove in the top as a stem.  They had to be dehydrated because the pumpkin was moist, which was a bummer because I wanted to try one right away…but the leftover bits of macaroon dough were amazing so it was ok.  Once they were firmed up in the dehydrator, I decided that they needed to be dipped in chocolate as well, because that is how I like my macaroons.  They were little bites of deliciousness, like pumpkin pie and coconut macaroons had a baby!
     

    Raw Pumpkin Spice Macaroons
    Makes 12

    Macaroons:
    3/4 cup finely shredded unsweetened coconut
    1 Tbsp raw coconut butter, warmed to liquid
    1 large shredded raw pumpkin*
    2 tsp cinnamon
    small chunk fresh ginger (about 1 tsp)
    1/4 tsp cloves
    1/4 tsp nutmeg
    a pinch of sea salt
    1/4 cup raw coconut nectar (or maple syrup or your choice liquid raw sweetener)
    2 cups finely shredded unsweetened coconut

    12 cloves

    Raw Chocolate:
    1/4 cup raw cacao powder
    1/4 cup raw coconut oil warmed to liquid
    2 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    Place 3/4 cup coconut, carrot, cinnamon, ginger, cloves, nutmeg, and sea salt in the food processor and process until well combined. Add the nectar and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place on a dehydrator sheet. Dehydrate for 6 hours or so until firm.
    To make the chocolate, whisk together all ingredients until smooth, in a small bowl.  Lay out a piece of foil, and dip the bottom of each macaroon into the chocolate, then set it on the foil.  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes).  Store extra macaroons in the fridge.

    *You can also use raw sweet potato, squash, or carrot in this recipe and it will taste the same.

  • Raw Matcha and Rose Marzipan Truffles for Mother’s Day

    Raw Matcha and Rose Marzipan Truffles for Mother’s Day

    My Mom is one of my best friends.  She is one of the strongest most beautiful women I know.  I have learned a lot from her in my 28 years, and I am grateful that God chose to have her be my Mom.  She has always been there for me, supporting me when I choose to pursue new goals and passions in life, and of course just when I need love.  When I used to race competitively, she was at every road race cheering me on, and she has been supportive of my blog as well, trying foods that she would not normally eat and being a good sport.  We have always enjoyed similar things, and I like to think my love of good food came from her. When I was younger she always tried to make things for dinner that were nutritious, and when I started cooking with her, we would have fun making new things together.

    I wanted to make her something for Mother’s day that she would enjoy this year.  I knew chocolate was a must, since she has to have a piece of dark chocolate every day.   I chose truffles. Why not a cake?  It would be grander I know, but really what she prefers is not cake, but things that are small like truffles that she can savor.  I decided that marzipan truffles would be perfect.

    Whenever my Mom would make things like sugar cookies when I was little, she would add some almond extract along with the vanilla. She is a big fan of marzipan or anything with almonds.  I remember she used to make an apple pie with marzipan and it was delicious!  So, marzipan truffles it was since I knew she would enjoy them. She was telling me I should rawify marzipan recently, so this weekend was the perfect time!

    I made half matcha (green tea), because she loves green tea.  She often has a cup of it in the morning.  The other half, I made rose, because it is such a lovely scent, and it is delicious with anything almond.  They turned out simply heavenly!  Perfect for the woman I most admire, my Mom! Happy Mother’s Day to all of you out there that are Moms as well!

    Raw Marzipan Truffles, Matcha and Rose
    Makes 12

    Filling:
    2 cups finely shredded coconut
    1/4 cup raw almond butter
    1/2 cup coconut butter, warmed to liquid
    2 Tbsp raw coconut nectar, or maple syrup
    a pinch sea salt
    1 tsp pure almond exctact
    1 tsp pure vanilla extract
    1 Tbsp filtered water

    1 tsp beet powder
    1 tsp rosewater

    2 tsp matcha powder

    Raw chocolate:
    1/2 cup raw coconut oil, warmed to liquid
    3/4 cup raw cacao powder
    1/4 cup raw coconut nectar or maple syrup
    a pinch sea salt

    In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter).  Set aside in a bowl.  To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth.  Add the reserved coconut and process until smooth like dough.  Divide in two, and knead the beet powder and rosewater into one, and the matcha into the other. Roll into balls about 1 1/2 inch diameter, and place on a parchment lined tray. Freeze until firm, about 30 minutes.
    Whisk together all chocolate ingredients until smooth, then dip each marzipan ball into the chocolate one by one, let the excess drain off and set back on the foil (I like to set them on a fork to dip them). Sprinkle the matcha ones with matcha if desired and garnish the rose ones with dried roses.  Set in the freezer until the chocolate hardens, about 5 minutes.

    *note: if you wish to make only one type of the truffles, omit the ingredients for the other (like the beet powder and rose, if you are just making matcha, or the matcha if you are making rose), and double the ingredient for the one you are making for example, 2 tsp beet powder and 2 tsp rosewater for the rose.

  • Raw Nut Goodie Bites

    Raw Nut Goodie Bites

     
    Nut goodies. The name brings back memories of biting into a maple cream and crunchy peanut goodness coated in smooth chocolate.  A child’s dream dessert.  I have to admit when I was little they ranked right up there with Reese’s PB cups if not higher.  They are made right here in Minnesota, and I was kind of shocked to find out that my boyfriend Eric who was born in Arizona and just recently moved here in the last 5 years had never heard of them or had one.  “WHAT?  You, the biggest chocolate lover I know missed out on having a Nut Goodie as a child?  You missed out!” I said.
     
     
    It soon occurred to me that maybe most of the world was missing out on nut goodies and I had to at least create a rawified vegan version so Eric could try one (and those of you who have never had one but still want to enjoy sweets without refined sugars can have one too)!
     
     
    For the filling, I made a maple cream from coconut (you can’t taste it, but it makes the texture perfect), some dates for sweetness a touch of maple extract (because it would not be a Nut Goodie without it), and some maca powder, which was perfect adding a bit more sweet and a little toasty note.  I then pressed some peanuts into them, dipped them in raw dark chocolate and voila!  Raw Nut Goodie goodness!  They tasted pretty damn near close to the real thing, and as Eric stood there enjoying about his 4th one with a chocolate mustache, I knew he approved. 
     

    Raw Nut Goodie Bites
    Makes about 12

    Filling:
    2 cups finely shredded raw coconut
    6 soft medjool dates, pitted
    2 Tbsp maca powder
    1/2 cup water
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 tsp pure maple extract
    2 Tbsp coconut butter

    1 cup raw jungle peanuts

    Raw Chocolate Coating:
    1/2 cup raw cacao powder
    1/2 cup raw coconut oil
    1/4 cup raw coconut nectar (or your choice liquid raw sweetener)

    In a high speed blender, combine all the filling ingredients and process until very smooth.  Remove from the blender and scoop onto a foil lined sheet by the Tbsp.  Press the peanuts into the tops of the filling mounds (but not too hard because you still want them to be mounds).  Set in the freezer until firm, about 30 minutes. 
    Meanwhile, whisk together the chocolate ingredients in a small bowl.  Once the filling has firmed up, set on a fork and dip into the chocolate, let the excess drain off, then place back on the foil.  Repeat with remaining candies, then place them all in the freezer for 5 minutes to set the chocolate.  Store extra in the fridge.