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Coconut

Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Mother's Day, Raw, Wheat Free

Raspberry Coconut Macaroons

May 7, 2016

grtyii

asfegg

This spring is just flying by! I really cannot believe that it is already May. There are a few big events that I am counting down to, and they’re coming faster than I had thought.

First, it is almost the end of the school year. HOW did that happen? It’s my first year teaching full time, and I know I’m going to really miss my class come June. I think everyone remembers their first class, but mine especially will be missed since I also taught a lot of them in grade 2 during my PDP. It will be bittersweet saying goodbye to them all, and not knowing where I will be teaching next year. I’m hopeful that I’ll get another class before the start of the new school year, but we will have to wait and see where I’m placed. 

Second, Adam and I are both counting down the weeks (and days) until we leave for our Honeymoon. Since we were married on September long weekend, we hadn’t planned to go right away for our honeymoon. I wasn’t sure what would happen with work, and didn’t want to plan an extended holiday at the beginning of the new school year. Which worked out, as I got my full time class at the end of October. We’ll be going to Europe for three glorious weeks at the end of June – like, two days after school ends. I’m a bit panicked, as I know it’s going to be a hectic end of the month getting ready for the end of school and packing up my class, as well as packing for the trip – but I’m also incredibly excited. We’re flying into Paris, then going Barcelona, Santorini & Mykonos, then Rome. We’ve planned some fun things to do, and scheduled a lot of relaxation. It’s kind of exciting having the honeymoon a little ways after the wedding, because its something to look forward to and almost continues on the ‘wedding’ phase a little longer. I wonder how long I’m allowed to say we’re ‘newlyweds’ for…. 😉

Another thing that has crept up quickly is Mother’s Day. This weekend we’ll be celebrating with both our families and having brunch at our place (any excuse for me to entertain and bake, really) 

asfegg
One of my absolute new favourites are these raspberry coconut macaroons. I had actually seen a version of them online a while ago and was waiting for a chance to make them. I tweaked the recipe a little, and have made them three times since – they’re good. These would be a great addition to your mother’s day brunch, lunch or dinner dessert menu. They’re simple to make, require little ingredients and prep time, and are allergen-free so moms of all tastes can enjoy them.

fsa

Wishing all the mom’s out there a lovely mother’s day weekend – especially my mom – Love you!

Raspberry Coconut Macaroons
Yields 16
A healthier, no-bake version of the coconut macaroon, with the addition of raspberries. They're gluten-free, egg-free, dairy-free and absolutely delicious.
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Ingredients
  1. 2 cups packed unsweetened medium shredded coconut
  2. 1 cup coconut flour
  3. 1 1/2 cups frozen raspberries (thawed in the microwave)
  4. 3-4 Tbs. honey (can use maple syrup if Vegan)
  5. 4 Tbsp melted coconut oil
  6. 4-5 squares Dark chocolate
Instructions
  1. Combine coconut, raspberries, coconut flour, honey and coconut oil in a food processor.
  2. Blend until well combined. Refrigerate 15 minutes to chill.
  3. Use a small/medium sized cookie scoop to form macaroons. Place onto lined cookie sheet, and refrigerate once more while you get the chocolate ready.
  4. In microwave, heat chocolate in one-minute intervals until almost fully melted. Stir to combine.
  5. Pour melted chocolate into pastry bag, or ziplock bag if you don't have one, and snip a tiny bit off the end. Remove macaroons from the fridge, and drizzle chocolate over top. Place back in fridge to set up. Serve chilled.
Notes
  1. Refrigerate any leftovers, if there are some! for up to 3-days, or freeze. Remove 15 minutes prior to serving.
Adapted from Petite Allergy Treats
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Raw, Vegan, Wheat Free

Raw Raspberry Slice – Vegan

March 26, 2016

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

These vegan, raw raspberry slice bars were a delicious accident. 

I was actually making something else and ended up with a chocolate-y mess (i.e. a recipe that didn’t quite turn out right) that I just couldn’t toss out. Instead, they became the base for these raspberry slice bars. 

My sister and I were baking in the kitchen – baking is a relative word, since we’re talking raw here – and I was thinking about lemon squares, but ended up with a chocolate base after the chocolate mess, thus – raspberry. It reminded me of how you begin to make nanaimo bars, melted chocolate is mixed with nuts and coconut, so I thought i’d try it out for the base and then go from there. 

This recipe actually turned out perfectly – how ironic. They’re almost like a raw cheesecake, but more of a slice/bar treat. When I think of cheesecake, I think of heavy, thick, and creamy – like my raw chocolate cheesecake. This Raspberry Slice is light and silky. 

Its Gluten Free, Refined Sugar Free, Vegan, and Raw – and 100% amazing. I made it in a loaf pan, so it’s the perfect size for two (lots of leftovers), four or six people. It’s best kept in the freezer, so you can freeze it and have a treat on hand for those nights you’re craving a little something sweet or a mid-afternoon pick-me-up. 

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

This Raspberry Slice is pretty in pink, just in time for Spring & Easter.

Raw Raspberry Slice - Vegan
This Raw Raspberry slice is deliciously vegan, and guilt-free, making it the perfect mid-afternoon treat or dessert. A chocolatey base with coconut and nuts topped with a silky smooth raspberry layer.
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Base Layer
  1. 1/3 cup raw cacao powder
  2. 3-4 Tbs coconut oil
  3. 1/4 cup unsweetened coconut
  4. 1/4 cup walnuts
  5. 1/4 cup pecans
Raspberry Layer
  1. 1 1/2 cups frozen raspberries
  2. 2/3 cup raw cashews, soaked for 6 hours or overnight
  3. 4 Tbs maple syrup (or honey if not vegan)
  4. 1 Tbs. water
Chocolate Drizzle
  1. 2 Tbs. coconut oil
  2. 1 Tbs. maple syrup
  3. 4-5 Tbs. cacao powder
Base Layer
  1. In double boiler, or in saucepan on low, melt coconut oil. Add cacao powder. Stir until melted. Remove from heat.
  2. Add coconut, walnuts and pecans to blender or food processor. Blend until small crumbs form. Stir into melted chocolate.
  3. Add mixture to a lined loaf pan, smooth out with the back of a spoon and place in the freezer to set.
Middle Layer
  1. Blend all ingredients in high-speed blender - you may need to scoop it down a couple times, or if your blender has a tamper (blender stick) use that to stir it around. Blend until silky-smooth.
  2. Pour over base and smooth with a spatula or back of a spoon. If you like, add some raspberries to the top and press down. Place into the freezer for at least 1 hour.
Top Layer
  1. Melt the coconut in a double boiler on low heat, or in microwave on 1 minute intervals until melted. Add maple syrup to the double boiler and whisk until combined. Whisk in the cacao powder, and continue to whisk until smooth.
  2. Remove from heat and cool slightly.
  3. Once your slice is set, remove from freezer and slice into long, pieces. Using a pastry bag, or small ziplock bag, fill with melted, cooled chocolate. Snip the end of a ziplock bag, and drizzle over top.
Notes
  1. Keep in freezer. Best if taken out 10 minutes before serving.
b a k e a h o l i c http://www.bakeaholic.ca/
Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

Christmas

Holiday Baking Roundup 2014

November 30, 2014

There is something so magical about the first snowfall of the season. 

Friday night while watching a movie with one of my friends, and snacking on our charcuterie board (the best), the soft white flakes began falling down. We took a peak outside and were happily surprised to see how much had accumulated over the past couple hours. 

As a kid it was always so exciting when the first snow fell – waking up to a winter wonderland was everything.  And, if you knew it was supposed to snow, you would leap out of bed and tear open the blinds to see if it really had snowed. You’d race to get your snow gear on and bound out to the fresh mounds of snow to make snowmen and snow angels.

Now, as an adult, I get equally as excited about the first snowfall. However, for much different reasons. First, I’m happy it was on a Friday night so I didn’t have to get up and drive to work the next day because, lets face it, people freak out at the tiniest bit of snow. And second, instead of running out to enjoy the snow, I am happier to stay indoors, cozy up with a warm cup of tea, a good book or show and watch the snow fall around outside. 

What better way to spend a snowy day inside than by baking. I’ve rounded up a few of this past years favourite holiday recipes. Some new, some old and some gluten free and/or vegan! Something to please everyones taste buds :)

1. Italian Pizzelle Cookies – crisp, light and delicately sweet.

2. Vegan Brownies – bake them in a larger pan, cut into smaller squares to please a crowd. 

3. Personalized Gingerbread Cookies – monogrammed cookies means everyone gets one :)

4. Flourless Pumpkin Chocolate Chip Bars – fluffy and light, gluten free. 

5. Fudgey Raspberry Brownies – dense, and deliciously decadent. 

6. Christmas Toffee Crack(le) – addictive, salty and sweet – amazing 

7. Flourless Almond Brownies – made with almond meal, dense and fudge-like

8.  Almond Butter Blossom Cookies – an almond-butter take on the traditional thumbprint classic

9. Nanaimo Bar Bites – one of my favourite holiday treats, just dressed up a little different

10. Salted Almond Butter & Pretzel Cups – just like their peanut-y partner, these almond butter cups are a bite of heaven.

11. Pumpkin Biscotti – a seasonal twist on another italian classic – drizzle in chocolate for an extra treat.