Archive of ‘Dessert’ category

Mixed Berry Tart {raw, vegan, wheat-free}

good berry

The past few days my diet has consisted of smoothies, juices and vegan lettuce wraps. It’s far too hot to turn on an oven even in the middle of the night. 

I guess it’s a good thing. Something about hot weather makes you not very hungry, and reaching less for hot meal items or heavy foods. 

Because of the heat the berries are in season much earlier this year than usual – and I’m lucky enough to have a huge amount of blackberry bushes next to our house that I can pluck a berry off on the way to the gym. I took my little bowl outside the other day to harvest a few for this dessert. I wish I also had raspberry and blueberry bushes too. Actually, we bought a blueberry tree from Costco but that little sucker has yet to develop any fruit from its leafy bosom. 

I’m actually terrible at keeping plants alive. Ironic – since my dad was a landscaper and our garden was a lush green paradise crawling with different florals and greenery. I guess I never inherited the green thumb. Bummer. But I’m happy to report my little tomato plant (also from Costco) is budding some nice green tomatoes. 

three

Baking and eating in-season is the best because everything is fresh and usually local. I like picking up berries from farm stands along the road. We live in an area with lots of agriculture and farmlands nearby so we can easily find them. 

I won’t lie – I ate one of these, and only this, for lunch after I made them. And then another after dinner. I figure since they’re basically good for you, the more the merrier. 

rawber

If you’re having a summer dinner party, or even for a Thursday night treat, these tarts are super easy to put together and require absolutely no baking – thank god. I’m pretty sure my stove has been the cleanest ever since it’s of no use in this heat. You simply pulse together the ingredients for the tart base, chill, then fill with fresh berries and top with coconut cream. You would easily pay upwards of $6 for one of these at a bakery, so save yourself the cash and make them yourself. 

Treat yo-self. 

coconut whipetatchoc

Mixed Berry Tart {raw, vegan, wheat-free}
A refreshing dessert for summer made with seasonal berries and a nut tart crust. Perfect for an after-dinner treat. Top with coconut whipped cream.
Write a review
Print
Ingredients
  1. 1 cup Almond Meal
  2. 1/2 cup Cashew Meal
  3. 10-12 Pitted Medjool Dates
  4. 3 tsp. Melted Coconut Oil
  5. 1/4 cup Shredded Unsweetened Coconut
  6. 1 Tbs. Unsweetened Cocoa (optional)
  7. Mixed Berries: Raspberries, Blackberries, Blueberries
  8. Coconut Cream (optional)
Instructions
  1. Soak your dates in water for 20-30 minutes, longer if they are very dry. You can also cover them with water and microwave 1-2 minutes to soften.
  2. Add the dates to a food processor and process until a paste forms. You might want to add in 1 Tbs. of the 'date water' as well to create a smooth paste.
  3. Add to the paste the coconut oil and pulse until incorporated.
  4. Blend in the nut meals along with the coconut. Pulse until a dough-like crumble forms. If you want, you can add in the Cocoa powder at this point as well.
  5. Press the nut mixture into three or four small 4-5" Tart Pans (with bottom release). Place in the fridge for 1or 2 hours, or overnight. Alternatively, you can freeze for a shorter amount of time to speed it up.
  6. Remove from fridge/freeze for 5 minutes before serving. When you're ready, simply push the bottom of the tart up and pop the shell out.
  7. To assemble, choose your berries. A combination of all three is delicious, but a pure-raspberry or blueberry tart is also delicious. Wash the berries well and dry with paper towel before adding to the tart.
  8. And that's it! No refined sugar, no wheat, or dairy.
  9. To really make the dessert stand out, add some non-dairy coconut whipped cream to the top and sprinkle with roasted coconut or dust with cocoa powder before serving.
Notes
  1. If you don't have almond/cashew meal, simply blend 1-2 cups of whole nuts in food processor until meal forms.
  2. Keeps well in the fridge, you can keep un-filled tarts for 3-4 days, covered and filled tarts for 2-3 days.
b a k e a h o l i c http://www.bakeaholic.ca/

 

 

Almond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

Almond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesI’m not sure how this is my FIRST ice-cream related post of the summer – but it is. I’m actually shocked there isn’t more ice-cream in my freezer right now. 

I’ve been practically melting in our early-summer heat wave here in Vancouver. We usually get ‘summer’ weather later in the season in August, even into September. It’s really crazy that we’ve had almost 30 degree weather all week long, and more in the forecast. 

Last week I posted for Vancity Buzz about frozen treats to try in Vancouver, including popsicles and ice-cream. Right now the only thing I want to eat is a cool treat. 

As much as I’d love to eat ice-cream all day every day it’s not very healthy – except maybe when it’s only 3 ingredients and homemade. 

When I’m not reaching for ice-cream my go-to cool down is a nice cold smoothie with lots of ice. Right now I’m loving blueberry, peanut butter, kale, almond milk and ice. I announced the winner of last weeks giveaway if you haven’t check it out yet! Thanks for entering everyone =)

This weekend I’m excited to go to a friends bridal shower, and looking forward to the stagette next weekend in the interior – which will be even hotter. Thankfully we will have a lake to jump in, and wine tastings to cool off with. She’s getting married in September – and I can’t wait for their wedding!

Speaking of wedding – I’ll have to post about our progress so far – or lack thereof. I was so crazy about wedding stuff when we first got engaged and then lost my inertia. We’ve been engaged almost 7 months now! but still have lots to do.  

Almond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

Last year I discovered the joys of 1-Ingredient Banana Ice cream. You can definitely eat it plain, or add in some other ingredients. With a dairy-allergy ice-cream in the summer can be a real tease – which is why I’m happy to make my own better versions at home to eat myself.

This ice-cream recipe is vegan & dairy-free with only a few ingredients that you can make in no time. I also dipped some cones in chocolate and almond meal to give it that extra indulgent quality. It’s sort of like a grown-up Drumstick – only much healthier.

Almond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped ConesAlmond Butter Chunky Monkey Ice Cream + DIY Dipped Cones

And yes – I did eat this for lunch. 

Almond Butter Chunky Monkey Ice Cream
Yields 1
Just like your favourite indulgent ice-cream flavour, this Almond Butter Chunky Monkey is healthier, which means you can eat more of it. Banana Ice-Cream studded with, almond butter chunks and chocolate chunks in a dipped waffle cone.
Write a review
Print
Prep Time
1 hr 30 min
Total Time
4 hr 30 min
Prep Time
1 hr 30 min
Total Time
4 hr 30 min
Ingredients
  1. 3-4 large Ripe Bananas, peeled + sliced, and frozen for at least 1 hour or more
  2. 1/2 cup + 3 Tbs. Almond Butter
  3. 3 Tbs. Almond Meal + more for dipping
  4. 1/2 cup Dark Chocolate chopped, or Dark Chocolate Chips + a little more for melting
  5. 2 tsp. Coconut Oil (separated)
  6. Small Waffles Cones (optional)
While you wait for the bananas to freeze
  1. Place a sheet of parchment paper on a baking sheet and set aside. Add the1/2 cup Almond Butter, + 1 tsp. coconut oil and Almond Meal together in small bowl. Mix until thoroughly combined.
  2. Spoon mixture onto parchment paper and spread with spoon or spatula to create a square/rectangle.
  3. Place in freezer until firm, about 30 minutes.
  4. Remove frozen banana slices from freezer and place in food processor.
  5. Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5-10 minutes of blending. The bananas will get easier to blend as they warm up. The beginning of the ice-cream will look like small banana 'crumbs' and then blend into a creamy soft-serve style ice cream.
  6. Allow to blend until smooth. Once blended add the 3 Tbs. Almond Butter and pulse one or two times to distribute.
  7. Remove Almond Butter mixture from freezer and, using a pizza cutter, slice into small squares. These will become your "Almond Butter Chips" throughout the ice cream.
  8. Quickly add the Almond Butter Chips along with the chopped Dark Chocolate to the ice cream and pulse again until just blended.
  9. Using a spatula transfer the ice-cream to a container with a lid and smooth the top. Place in freezer for at least 3 hours before serving.
To make the dipped chocolate cones
  1. Melt 1 tsp. Coconut Oil along with about 1/4 cup dark chocolate (either in the microwave on low intervals, or on the stovetop) - place in small ramekin or shallow dish.
  2. Take one cone at a time and dip top into the chocolate making sure to cover all edges and about 1/2-inch down the cone.
  3. You can leave them plain - or roll the freshly-dipped cone into almond meal to cover.
  4. Place dipped-side down on a piece of parchment and allow to dry on the counter until set. You can also transfer to the fridge to speed-up the process. Store any un-used cones in an air-tight container in the fridge.
b a k e a h o l i c http://www.bakeaholic.ca/

Flourless Peanut Butter Cookies (6 ingredients)

Flourless Peanut Butter Cookies // bakeaholic.caFlourless Peanut Butter Cookies // bakeaholic.ca

Sometimes you just need cookies. Fast. And sometimes, you need them to be wheat-free, and fast. 

Like sometimes, when your fiancé is out of town and you want a cookie, but don’t want a huge batch because you will likely eat them all. in one night. when you’re missing him. 

Re-Enter these delicious cookies that I made for Vancity Buzz – only this time, they’re peanut butter. They only make about 12-15 cookies, and you can definitely freeze them for eating later (on another night when you’re lonely). 

The reason I love these cookies is because their so easy to whip up, and there are no flour substitutes. They freeze easily once made, however the dough would be tough to freeze on its own because it’s so sticky. 

Flourless Peanut Butter Cookies // bakeaholic.ca

I threw in some raw, un-roasted/unsalted peanuts along with chocolate chips. I also tossed in some quick-oats in the second batch to see how they’d hold up, and I was pleasantly surprised at how deliciously chewy they were still. I’d definitely make an entire batch with the oats. I love a good oat cookie. 

Regular cookies – chewy, soft almost meringue-like in texture.

Flourless Peanut Butter Cookies // bakeaholic.ca

with added quick oats – chewier and thicker

Flourless Peanut Butter Cookies // bakeaholic.ca

These cookies store really well, usually I’ll leave them on the counter the night I make them and they’re still perfectly chewy, soft and moist the next day. 

Flourless Peanut Butter Cookies
A chewy, delicious flourless cookie.
Write a review
Print
Ingredients
  1. 1 Cup Natural Smooth Peanut Butter (oil stirred in/combined well)
  2. 1/3 Cup Liquid Honey, slightly warmed (about 20-30 seconds in the microwave)
  3. 1 Egg
  4. 1 tsp. Vanilla
  5. 1/2 tsp. Baking Soda
  6. 1/2 Cup Chopped Dark Chocolate
  7. 1/4 cup raw peanuts (optional) (unsalted, un-roasted)
  8. 1/2 cup quick oats (optional)
Instructions
  1. Pre-Heat oven to 350 Degrees. Line baking sheet with parchment paper or baking mat (strongly suggested) - or grease well.
  2. In a stand mixer/medium bowl with handheld blender combine Peanut Butter and Honey with Egg. Beat until combined, scraping down bowl.
  3. Add in Baking Soda – continue to mix two to three minutes on medium-low. The dough will begin to thicken, it will be sticky.
  4. Mix in by hand with spatula the Chopped Dark Chocolate, and/or peanuts.
  5. Scoop and drop using small ice-cream scoop or teaspoon onto baking sheet about two inches apart – they will be more of a free-form cookie in a slight ball shape. You only want a small amount of batter as they will puff/spread nicely into perfectly round cookies.
  6. Bake for 10 to 12 minutes until browned, they will puff up. Cool on baking sheet.
  7. To make with quick oats, add in before stirring in the chocolate chips/peanuts.
b a k e a h o l i c http://www.bakeaholic.ca/

1 2 3 6