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Berries, Dairy-Free, Dessert, Raw, Tarts, Wheat Free

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

July 16, 2014

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.
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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/

 

 

Dairy-Free, Dessert, Raw, Recipe, Valentine's Day, Vegan, Wheat Free

Vegan Chocolate Ganache & PB Torte

February 12, 2014

coudbff

Valentine’s Day has always been about chocolate.

As we age Valentine’s Day progresses from an array of homemade cards in paper bag mailboxes, conversation and cinnamon hearts, hallmark cards and a single red rose with an off the shelf heart shaped box of chocolates. We were young and didn’t know the finer things in life such as Thomas Haas, Valrhona or Scharffen Berger. 

As we grew up we realized the importance of the Valentine’s Day dinner date, and the dessert course. I remember the first time I was ‘single’ for Valentine’s day – I’m certain the amount of chocolate consumed doubled that year.

As I said before Adam and I have opted to dine in on Valentine’s Day, so the dessert has to be over the top decadent.    

A year ago for our anniversary I wasn’t feeling great (somehow I am always sick for these things) at least I think it was last year? and I think it was for our anniversary? Anyway, Adam and I went to Milestones. I can’t remember if we actually ordered food or not, or just stuck to cocktails and dessert. I think the latter sounds more accurate. (I’m a fan of desserts). 

They had these dessert shots on the menu so you could indulge with just a little teaser shot to curb your craving. We shared 3 different shots, all equally delicious. When I wanted to create Valentine’s Day recipes I thought about food couples (PB&J, graham crackers and marshmallows) and of course I couldn’t neglect my beloved peanut butter and chocolate. 

After some inspiration for how best to marry the two flavours together I conjured up a Chocolate and Peanut Butter Torte shot. In fact, you can make it two ways.

The mini torte can be easily shared between two people, and the dessert torte shot is another fun way to indulge together.

Word to the wise, it is definitely rich, but not in a tooth-sickenly sweet way. Because there is no added sugar, it’s a more bittersweet chocolate and the combination is just thick, definitely the ganache aspect. My favourite part about any square (like Nanaimo bars) is the base layer. The chocolate crumb is my most favourite to eat. The ganache is a slightly thicker version of my raw chocolate mousse recipe. 

I suggest sharing it bite-for-bite with someone this Valentine’s Day. 

cups of choco

Give love a shot – and this torte. 

chocomousserawafddy Collagepb

Even better – it’s Raw, Vegan, Wheat-Free, Gluten-Free and Dairy-Free for all your Valentine’s happy stomach needs. Because, who wants to have an upset stomach on Valentine’s day?

Vegan Chocolate Ganache & PB Torte
An amazing, raw & vegan chocolate peanut butter torte done two ways. Easy to prepare, no sugar added, decadent and still borderline healthy ;) Share with someone you love this Valentine's Day. (v) (wf) (gf) (df) (r)
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Base
  1. 1 c. Raw Walnuts
  2. 2 Tbsp. Dutch Processed Cocoa powder
  3. 1/2 Tbsp. Agave Syrup
Chocolate Layer
  1. 1/2 cup Cashews, soaked overnight
  2. 2 Tbsp. Dutch Processed Cocoa Powder
  3. 1 Tbsp. Coconut Oil
  4. 2-3 Tbs. Water
Peanut Butter Layer
  1. 3 Tbs. Smooth or Chunky natural peanut butter, warmed
Instructions
  1. 1. In a food processor add the cocoa and walnuts. Pulse until well combined. Add the agave and pulse again until dough forms.
  2. 2. In small glass, or ramekin lined with parchment, or mini quick-release pan, add chocolate base layer, smooth down with the backside of a small spoon. Drizzle peanut butter over top of the base evenly. Place in Fridge while preparing next layer.
  3. If making the dessert shots, press base layer in bottom and spoon in peanut butter - it doesn't have to be pretty. In fact a delicious mess is even better.
  4. 3. Clean food processor to get rid of any excess crumbs from the dough. Add the soaked cashews, cocoa powder and coconut oil. Process for 2 minutes, then scrape down the sides. Continue to process and add in the 2-3. Tbs of water until it forms a ganache/mousse. Add more/less water if needed until thick mousse-like ganache consistency.
  5. 4. Remove base from fridge and spoon chocolate mousse layer over top. Return to fridge to chill 2-3 hours before eating. Can prepare the night before.
Notes
  1. You can make this either in small glasses (I used water glasses) or in ramekin lined with parchment paper. If you have a small quick-release pan you can use that as well. The ingredients will make enough for a large tart, or 2-3 small individual cups/shots.
  2. You can make this a day or two in advance, just cover with plastic wrap until ready to eat.
Adapted from the fitchen
Adapted from the fitchen
b a k e a h o l i c http://www.bakeaholic.ca/

 

 

Raw, Recipe, Vegan, Wheat Free

Coconut Lime Protein Pods

January 30, 2014

lim

It feels good to get back into a gym routine this past month. After falling behind during the crazy holiday season we’ve gotten back into the rhythm of after work work-outs. 

It’s also noticeably lighter out at 5 pm, which makes it nicer to walk to the gym. We also have the luxury of going to our brand new club house gym or the Steve Nash across the street. However, we should be taking advantage of them both a whole lot more. I’m lucky that another bride to be, our neighbour, and I have been able to work out together too (gotta fit into those wedding gowns!)

Before I really worked out consistently I had no idea about protein bars or any kind of ‘bar’ for that matter. I always avoided them thinking it was only for those big muscly guys at the gym. I first discovered Lara Bars after seeing so many bloggers promote them/eat them as a regular snack. In Canada however, they are more than double the price (anywhere from 2.00-2.50$) Then I discovered them when I was across the border shopping at Fred Meyer where they are only $1.00 each!! I was so excited, I think I bought one of every flavour. 

One of my favourite flavours was Key Lime Pie. Simply made with coconut, dates, nuts and lime. I’ve made Protein Pods before, but always used some sort of nut butter as the binding ingredient, never lime or lemon juice. I thought it was about time I tried to make a key lime pie replica. 

The only problem with Lara Bars is they don’t contain protein (although I think they’re newest ones might) and really the ingredients are so simple you can definitely make your own at home for a lot less. 

The base is the same as my regular protein pods, only I’ve added some cashew meal as I discovered it at Trader Joe’s one shopping trip over the border as well. 

PicMonkey Collage

They form up easily and store in the fridge – they’re a great bite thats slightly tart and slightly sweet. 

IMG_2950

Coconut Lime Protein Pods
Nutty Lime Coconut Protein Pods. Tart & Sweet.
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Ingredients
  1. 1 Cup Rolled Oats
  2. 1/4 Cup Almond Meal
  3. 1/4 Cup Cashew Meal
  4. 1 Scoop Vegan Protein Powder (dairy-free)
  5. 1 Whole Lime, squeezed
  6. 1/4 Cup Coconut
  7. 7 Medjool Dates
Instructions
  1. Pulse oats, almond meal and cashew meal in a food processor until they form fine crumbs.
  2. Add protein powder, pulse again.
  3. Add the dates, coconut and finally lime until well combined in the processor. Dough should come together.
  4. Scoop into pods/balls using small ice cream scoop.
  5. Store in refrigerator for up to a week.
b a k e a h o l i c http://www.bakeaholic.ca/