Avo Carob Pudding and Mousse
Carina's Coconut Buttercream Recipe
Carina's Wheat free Rainforest Bars
Chocolate Syrup
Claire's Chocolate Crunchies
NOT Good for You Rice Pudding
Nut Butter Balls
Old Fashion Chocolate Fudge
Pineapple Sorbet
Avocado Pudding
Pumpkin Chiffon Pie
Raw Banana Shake
Raw Granola
Rice Pudding
Souffle - [not really a dessert]
Here it is:
Mousse:
1/2 cup avocado
2/3 cup dates (that seems like a lot to me) soaked
1/3 cup raw carob powder (if you want to know where to get this, just ask me,
otherwise use regular carob powder)
1/4 cup black tar
1/4 cup raw cashew or almond butter
Puree all and serve with fresh berries
Black tar is
1 1/2 cups maple syrup
1/3 cup olive oil
1 tab vanilla
1/2 cup carob powder
Blend
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I've been meaning to post this for you guys for awhile. This is a buttercream recipe that I have used for many years. It's vegan, very versatile, refined sugar free, and has a coconut oil base. The texture is similar to traditional buttercream.
3/4 cup coconut oil
1/2 cup maple syrup
1 heaping tespoon lecithin granules
vanilla (or other extract or flavoring)
1. melt coconut oil & emulsify with lecithin in a blender. add syrup & extract or flavoring & blend to combine.
2. transfer to mixing bowl and whip on high speed until oil has come back to room temperature and has reached the proper consistency.
notes:
- lecithin is an emulsifier that binds liquid and fat together. it is necessary
in the recipe to bind the maple syrup with the coconut oil so that the syrup
won't bead up and leak out of the frosting later. eggs are the natural emulsifier
in a traditional buttercream recipe.
-you can use any kind of extract you want. ones that I have tried and liked are vanilla, butterscotch, orange, and lemon. I have never made this recipe chocolate, though I used to make traditional butter cream chocolate by adding melted dark chocolate to the cream and whipping it back to consistency. that may work with this recipe.
-other things I have done with this are add a bit of butterscotch extract (just a drop or two as this stuff is so strong!) and add toasted coconut and toasted chopped pecans. I used this as my filling for a german chocolate cake. really yummy.
The best thing I ever did with this frosting was TO DIE FOR. I made vegan cappucino brownies. It was a layer of mocha brownie (there was real espresso in it), a layer of this buttercream flavored with vanilla and hint of cinnamon, and topped with a thin layer of chocolate ganache. I used to be the pastry chef for a couple veg restaurants and got plenty of time to come up with some fab vegan pastry recipes. That was one of the biggest hits there.
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I used to make these a lot when I worked in a restaurant. They're more dessert-like
than snack like, but I don't see any reason you couldn't just use all nuts in
these and make them nut bars. They're gooeier (is that a word) that you might
be looking for. I've been wanting to come up with a nut bar recipe though so
maybe I'll take that on this weekend These bars are very good though!
Wheat-free Rainforest Bars
Crust:
2 1/2 cups spelt flour
2 tsp. baking powder
1/2 tsp. sea salt
1 1/2 cups pecans
1/3 cup coconut oil (warmed a bit so it melts)
1/2 cup maple syrup
1 tsp. vanilla
-grind nuts in food processor till they are meal. add all other dry ingredients and pulse till combined. whisk wet ingredients together in another bowl and then add to processor and pulse till combined (don't over do it or you could get a tough dough). press crust into bottom of a 11x15 jellyroll pan. prick with a fork and bake at 350º for 10 minutes until very lightly browned on top.
topping:
1 cup shredded or flaked dried coconut
1 cup date pieces
1 1/4 cup roasted almond pieces (large pieces)
1 1/4 cup carob or chocolate chips
1 1/4 cup brown rice syrup
2/3 cup powdered milk (I have used both whole and soy and both turn out fine
though whole milk is better - i know you probably won't use soy, I just wanted
to add this note for the vegans who want to try this recipe)
1/2 cup water
2 tsp. vanilla
- mix dry goodies up in a bowl and distribute evenly ove crust
- whisk wet ingredients and powdered milk in an bowl will completely combined.
pour over all the goodies and tap the pan on the counter to settle the goo into
the pan and get our some air bubbles.
- bake. I don't remember how long to bake these. I know I baked them at 350º, but I don't know how long. They are done when they start getting golden in the higher places on the top and be bubbly all over. They will start to smell and look really good. I bet it's about 30 mins. take them out of the oven and cool them completly before trying to cut them.
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1/2 cup cocoa powder (organic cocoa)
1 cup sugar (rapadura)
1/4 tsp salt (celtic sea salt)
1 cup boiling water
1 tsp vanilla (organic vanilla)
Put cocoa, sugar, salt into a sauce pan and stir until mixed. Slowly add the boiling water until full blended. Cook on medium heat until it reaches boiling. Remove from heat to cool. Once cool, stir in vanilla. Refrigerate
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Chocolate Crunchies
6oz Coconut Oil
4oz Desicated coconut
2oz Oats
2-3 Tbsp Cocoa (Rich and dark is best - like Green and Blacks)
3oz Raisins
2oz Branflakes - or a wholewheat type cereal to add crunch (today I used 2 weetabix
because it was all I had! - if you come up with another substitute let me know)
4-5oz wholewheat flour
Maple syrup - I guess the amount I add it at the end (more later)
Preheat your oven to 350/Gas Mk 4.
Melt your coconut oil to get it liquid. While this is going on mix the dry ingredients together, except the flour. Pour in the the coconut oil and flour in tandem (to dry ingredients) and mix really thouroughly (leave out a teeny bit of flour if it seems too dry). When it is all mixed in it should seperate easily and not yet be sticky. Add maple syrup, mixing well...maybe 1/4 to 1/2 cup... I am not sure. I taste this as I add the syrup to see how sweet it is getting. Ds likes to helpout with this bit, it is easy to get carried away and eat lots because it is so nice before it is cooked! Pack it down nice a firmly in a coconut oil greased brownie tin maybe 3/4 inch thick. (It should be kind of crumbly/sticky) Bake for 20 minutes. Cut into squares while still warm but leave in tin until cool and firm. Delicious!
I make this nearly EVERY week! I love it, dh loves it and ds loves it. It goes too quick and then I have to deliberate over making it again and using up my coconut oil!
Hope you like it and it works out.
They are delicious for special occasions with dark melted chocolate on the top (but equally tasty without)
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Super-easy, but not as good for you as Carina's!
4 1/2 c. Milk
3/4 c. rice (I used white basmati)
1 egg
1/2 cup raw/unrefined sugar (I used florida crystals)
2 tsp. vanilla
1/2 tsp salt
Warm milk over med. heat, add rice and cook until tender, stirring frequently (about 35 mins).
Combine all other ingredients in a small bowl, add a bit of the rice mixture to temper, and add back into saucepan. Cook for about 1 min to cook the egg.
I stir in some cinnamon (NOT a raisin fan). I like it warm OR cold! To chill it, I put a layer of wax paper on top, touching the pudding, so you don't get that "skin" from warm milk
DEEEEEELICIOUS!!
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From "Cooking Vegetarian"
1 cup nut butter (suggested cashew or almond -- I wonder if you could actually
put a bit coconut oil in there?)
1/3 cup chopped, roasted unsalted cashews (I actually used sunflower seeds --
once again no nut rule)
1/4 cup raisins (I did 1/8 raisins; 1/8 dried cherries)
2 tbsp tofu milk powder or powdered milk ( I didn't use this)
1 tbsp. maple syrup or honey
1/4 tsp grated lemon rind
2 tps lemon juice
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
2 tbsp finely shredded coconut (I probably used more)
Combine all ingredients except coconut together in a bowl. Roll 1 tbsp into a ball. Roll ball in coconut to coat.
I'm sure that you could substitute alot of different things in this recipe
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This is made the old fashion way, which I prefer, the extra work makes better
fudge and it's yummy!
2 c. sugar
3/4 c. milk
2 T. corn syrup
2 oz unsweetened bakers chocolate (chopped)
Pinch of salt
-----
2 T. butter (must be butter)
1 t. vanilla
Butter the sides and bottom of a heavy saucepan (make sure you do this, it keeps the sugar crystals from sticking to the sides and ruining the fudge by making it grainy). Add the sugar and milk and stir over medium heat until dissolved. Add the corn syrup, chocolate and salt. Once the chocolate is melted, don't stir it or jar the pan. Cook to softball stage (can't remember the temp. To get test for softball, put cold (not ice cold) water in a cup and drop some of the mixture in it, if you can form it in a ball, but it easily squishes between your fingers, it's done. Remove from heat, drop butter in the middle and let it sit until it cools to lukewarm (where you can touch the bottom and it's somewhat warm, but not at all hot). Now comes the fun part (NOT!), add the vanilla at this point and you need the beat the fudge until it starts to lose its gloss (about 8-10 mins) and QUICKLY spread in a pan.
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1 small pineapple, peeled and cored cut into pieces
2 Tablespoons lemon juice
1 cup sugar
Place pineapple and lemon juice in blender and blend until smooth. Add sugar and blend until sugar is completely dissolved. Pour into ice cream freezer and freeze according to directions. Freeze for 1 hour before serving
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2 avocados
1/3 cup maple syrup or use 5 dates
1/2 cup carob powder
Pinch sea salt
Blend
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From the Joy of Cooking ... this is SO good. This is the one T-giving dessert
that never changes from year to year.
1 baked pie shell
1 Tbs gelatin
1/4 c cold water
3 eggs, separated
1 c sugar
1 1/4 c canned pumpkin
(I always use the whole can, so it's maybe 12-14 oz in all)
1/2 c milk
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
whipped cream for the top (optional)
1. Soak gelatin in cold water and set aside.
2. Beat egg yolks slightly, then add 1/2 c sugar, pumpkin, milk, salt, cinnamon,
and nutmeg. Cook and stir these ingredients over, not in, hot water, until thickened.
3. Stir in soaked gelatin in until dissolved, and then chill this mixture until
it just begins to set.
4. In the meantime (closer to the end of the chilling/setting period, maybe
30 min.) beat the egg whites until stiff but not dry.
5. When the pumpkin mixture begins to set, stir in the remaining 1/2 c sugar
and then fold in the egg whites.
6. Pour the mixture into the cooked pie shell and chill to set.
7. Serve with whipped cream, if desired.
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This is too easy and too delicious for you raw milkists:
raw milk
raw egg
raw honey
banana
vanilla
Blend and enjoy. It is a frothy and custardy. We're addicted.
No reason you couldn't use almond milk and skip the egg for a vegan version
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This is the recipe from Mango Mama's - hope no one minds seeing it again!! We made it this morning and dd and I each had 2 bowls. Thought I'd write it down for anyone who was interested.
Mix 6 cups rolled oats
1 cup shredded coconut
1 cup date sugar
1 cup raisins
1 cup dried fruit (apricots, bananas, dates)
2 tsp cinnamon
grated orange rind from 2 oranges
In food processor, grind up 1 cup each
sesame seeds
pumpkin seeds
flax seeds
sunflower seeds
Add to oat mixture. Enjoy!
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The best rice to make this with is white sushi rice. It comes out very creamy
and takes on the flavors of the cinnamon and lime really well. Short grain brown
rice can also be used with good results, but nothing much in comparasin to the
sushi rice.
1 cup rice
water to cover
2 tsp. lemon juice or whey
2 cups water
1 three inch cinnamon stick
2 half inch wide strips of lime zest (or lemon zest, but lime is better)
1/4 tsp. sea salt
5 dates
4 cups homemade almond milk
3/4 cups raisins
2 tsp. vanilla
1/4 tsp. sea salt
1. The night before you want to make the pudding combine the rice in a bowl
with water to cover and whey or lemon juice. Cover and soak overnight (or soak
in the am and cook in the pm). Also pit your dates at this time and soak them
in the almon milk to soften them.
2. Combine 2 cups water, zeat, cinnamon stick adn 1/4 tsp. sea salt in a heavy
bottomed 2 qt. pot. Cover and bring to simmer. Let simmer for 5 minutes to infuse
the water with cinnamonand lime flavors. Don't simmer all your water away. Add
rice and bring back to a simmer. Turn flame to low and let cook 20 minutes for
sushi rice, 45 minutes for brown rice.
3. In blender combine dates with just enough almond milk to cover. Blend for
20 second and then gradually add more almond milk until the dates are totally
blended into the almond milk. Add sea salt.
4. When rice is cooked, pour almon milk through a fine strainer (the kind you
would use to strain nut milks) straight into the pot. Add raisins. Bring to
a simmer stirring almost constantly (nutmilk scorches very easily). Simmer for
15 minutes or until the pudding reaches the consistency you like. After 15 minutes
it will have reached it's thickening potential. The pudding gets thicker as
it cools too so keep that in mind. When it's as thick as you like it, turn off
the heat and add the vanilla.
Serve warm with a drizzle of maple syrup, or eat cold out of the fridge the next day. It gets sweeter when it is cold too.
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2 leeks
5 Tab butter
1 Tab olive oil
1 and 1/4 cup milk
1/4 cup flour
4 eggs, separated
3 oz grated mozz cheese (optional- tastes the same either way, I think)
Preheat oven to 350.
Separate the eggs into two bowls. Melt 1 tab of the butter with olive oil in a large skillet. Saute the leeks ove med heat until they are soft, but not brown (4-5 min). Add the milk, and bring it to a boil, and then reduce the heat and simmer for 5 more minutes. Meanwhile, grate the cheese, whip the egg whites to stiff peaks, and grease a souffle pan with 1 tab of the butter.
Strain the leeks and set aside in a large bowl. Measure the milk and add more until you once again have 1 and 1/4 cups, set aside. In the skillet (which should now be empty) melt the rest of the butter (should be 3 tab) and add the flour. Stir constantly over low heat for a minute until golden brown. Add the milk and whisk until the sauce thickens and is smooth.
Cool the milk sauce slightly, add salt and pepper to taste. Stir into the leeks and add the cheese. Temper the egg yolks by adding a tablespoon of the milk mixture and stirring, then add the egg yolks to the mixture. Mix well and then quickly fold in egg whites. Stir until reasonably well combined and pour into souffle dish.
Bake for 30 to 35 minutes, until top is dry looking and golden brown. Serve immediately.