Category: Dessert

Raw Coconut Lemon Bombs



Ingredients

  • 1c cashews
  • 1/3c rolled oats
  • 1/4c unsweetened shredded coconut flakes, optional
  • zest of 2 lemons
  • juice of 1 lemon
  • 7-8 medjool dates, softened and pitted
  • 1/4-1/2c shredded coconut flakes for rolling

Directions

Place cashews and oats in food processor and blend until a medium to fine grind. Add the rest if the ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bt too dry try adding fresh squeezed lemon juice, 1T at a time. Chill dough for about 20-30 minutes, this will help stiffen the dough to make your rolling a little easier. Roll into 1in balls, then roll into coconut flakes. Makes apprx. 12-14. Stroe in air tight container in fridge for up to 2 weeks.

Rhubarb Cobbler



Ingredients

  • 4c chopped rhubarb
    • * 1 1/2c sugar * 1/4t salt * 2T lemon juice * 1/2t almond extract (optional) * 2c flour * 2T sugar * 1/4t salt * 1T baking powder * 1/4c vegetable shortening * 1/4c butter * 1/2c whole milk * 1 egg

Directions

Preheat oven to 400. In a bowl, combine rhubarb, sugar, 1/4t salt, lemon juice, and almond extract. Stir and set aside.

In a separate bowl, combine flour, 2T sugar, 1/4t salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined. Pour rhubarb into a buttered baking dish. Tear of pinches of dough and drop it onto the surface of the fruit, created a “cobbled” texture. Sprinkle additional sugar over the top. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or whipped cream.


Spicy Pumpkin Cookies



Raw!!!

Ingredients

  • 1 1/2c pumpkin puree from fresh pumpkin
  • 1c dried unsweetened coconut
  • 1/3c raw oat flour
  • 1t cinnamon
  • 1/2t ginger
  • 1/2t nutmeg
  • 1/2t cloves
  • 1/3c coconut oil, softened
  • 1/3c maple syrup
  • 1/2c craisins
  • 1/2c pecans

Directions


Quarter small pumpkin, remove seeds and outer shell. Place flesh into
food processor and pulse until smooth. Stir together all ingredients
except craisins and pecans. When well blended, mix in craisins and
pecans. Form into balls and dehydrate at 145 for 1 hour, then reduce
heat to 115 and dehydrate for another 10 hours.

Vegan Pumpkin Pie



Ingredients

  1. Crust:

    2. * 1c whole grain spelt flour * 1c unbleached all-purpose flour * 1/4c sugar (or brown sugar, or Sucanat) * 2T ground flax seed * 1t ground cinnamon * 1/4t kosher salt * 1/2c almond milk * 1/2c cocnut oil, melted (or Earth Balance)

  2. Filling:

    3. * 2 1/4c canned pumpkin * 1/2c sugar (or brown sugar) * 1/4c full-fat coconut cream (or almond milk) softened * 1T Earth Balance, softened * 1/4c pure maple syrup * 3T arrowroot powder (or cornstarch) * 2t vanilla extract * 2t cinnamon * 1/2t ground ginger * 1/2t nutmeg * pinch of ground cloves


Directions

  1. Crust

    2. Preheat oven to 425 and grab 9″ pie dish. In a large bowl or stand mixer, mix dry crust ingredients. Pour in milk and melted coconut oil. With an electric mixer, mix just until the dough forms into a efw lumps. Do not overmix. The dough should be moist, but not too sticky. If it’s too sticky work in a tiny bit of flour when rolling.

    On a non-stick mat or lightly floured surface, roll out dough until it’s a couple inches wider than the pie dish. Place pie dish on top of dough and trim the edges leaving 1-inch around the edge. Gently roll the dough onto the rolling pin and then unroll over the top of the dish or just flip the baking mat over with the dish on top. Tuck the edges of the dough under and then crimp/flute the edge using your fingers. Poke 12 fork holes into base and pre-bake the crust for 7 minutes at 425. Roll out remaining dough and cut shapes with cookie cutters. Cover dough shapes with plastic wrap.

  2. Filling

    3. In a small bowl or mug, whisk together the maple syrup and arrowroot powder. In a large bowl, whisk together all ingredients, adjusting spices to taste.

  3. To Bake

    4. Scoop the filling into crust and smooth. Add cut-outs on top. Bake for 45 minutes at 350. Remove and cover crust edges with tinfoil or crust shield. Bake for another 15 minutes. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this is very important!)


Chocolate Nut Fruit Bars



Ingredients

  • High quality 65% bittersweet chocolate
  • Nuts
  • Chopped fruit

Directions


Melt chocolate, roast nuts. Mix all together. Pour onto tray with
parchment paper. Cool in fridge for a couple hours. Break into pieces.
Store in fridge.

Kheer (Indian Rice Pudding)



Ingredients

  • 6T jasmine rice
  • 2T unsalted butter
  • 1/2t lightly crushed saffron
  • 1/2t ground cardamom
  • 6c milk
  • 3oz jaggary or 6T light brown sugar
  • 1/4c slivered almonds, toasted
  • 1/4c thinly sliced pistachios

Directions

Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom and cook, stirring until lightly toasted, about 2 minutes.

Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.


Oatmeal Raisin Cookies



Ingredients

  • 3/4 c margarine
  • 3/4 c Sucanat
  • 1/4 c molasses
  • 2 t vanilla
  • 1 1/2 c flour
  • 1 t baking soda
  • 1 1/2 c oats
  • 1 c raisins

Directions

Preheat oven to 375. Cream margarine, sugar, molasses, and vanilla. Combine flour and baking soda. Comibine wet and dry ingredients and add oats, raisins, and mix. Drop on prepared cookie sheets. Bake for 10-12 minutes.

Potato Chip Chocolate Truffles


Makes 30-40 truffles

Ingredients

  • 1 1/2 c vegan chocolate chips
  • 1/4 c vegan vanilla creamer
  • 3 T olive oil
  • 2 T Kahlua or coffee liqueur
  • 1 t vanilla
  • 1/8 t salt
  • 1/2 c finely crushed thick-cut potato chips

Directions

Line an 8×4 inch loaf pan with aluminum foil and grease with vegan margarine. In a large microwave-safe bowl, add chocolate chips, creamer, oil, and Kahlua. Microwave for 60 seconds, let sit for 30 seconds, and then stir well. If chips aren’t melted, continue to heat mixture at intervals of 30 seconds, stirring well in between each heating. Alternatively, melt everything in a double boiler. Once smooth, mix in vanilla and salt. Into prepared loaf pan, pour melted chocolate mixture. Tap pan against a counter to bring bubbles to surface and even out chocolate. Place pan in refrigerator and let chill until solidified, about 1 to 2 hours. Remove pan from refrigerator and let sit at room temperature for 15-20 minutes. Slice into 1/2″ squares and remove from pan. Roll each square in the palms of your hands until round and smooth. Just before serving, roll truffles in the palms of your hands to warm chocolate, and then roll truffles in crushed potato chips, pressing firmly. Repeat with remaining pieces.

Bibingkang Kamoteng-Kahoy (Cassava Cake)



Ingredients

  1. Cake:

    2. * 2 c coarsely grated cassava * 1 egg slightly beaten * 1/2 c sugar * 2 T melted butter or margarine * 1 c coconut milk

  2. Topping # 1

    3. * 1/2 c brown sugar * 1/2 c thick coconut milk

  3. Topping #2

    4. * 1 can (15 oz) condensed milk * 1 T flour * 1 egg yolk, beaten


Directions

  1. Cake:

    2. Preheat oven to 350. Combine all ingredients thoroughly. Pour mixture in foil-lined 8′ layer pan. Bake for about 20 minutes or until mixture is almost firm. Pour topping on cassava mixture and bake for 25 minutes more, if using #1. If using #2, bake cassava mixture for another 35-40 minutes or until very firm, before putting on topping.

  2. Topping # 1

    3. Cook brown sugar and coconut milk over love medium heat stirring until thick (about 5 minutes).

  3. Topping #2

    4. Blend flour and condensed milk in a pot. Cook stirring over medium heat until thick (about 5 minutes). Stir in a small amount of the syrup to the beaten yolk. Stir back yolk mixture to the simmering syrup. Cook for about 2 minutes more. Spread on top of cooked cassava. Set oven to broil and brown top for 2 minutes, about 4″ from the heat. Watch it carefully.


Applesauce



Time: 25 minutes

Servings: 8


Ingredients

  • 3 lbs cooking apples (9 medium), peeled, quartered, and cored
  • 1 c water
  • 1/3 c to 2/3 c sugar
  • 1/4 t ground cinnamon (optional)

Directions

In a large pot combine apples, water, sugar, and, if desired, cinnamon. Bring to boiling; reduce heat. Cover; simmer for 8-10 minutes or till apples are tender, adding more water if necessary. Remove from heat. Mash mixture with a potato masher or process in a blender or food processor to desired texture. Serve warm or chilled. Stir before serving. Makes about 4 1/2 c applesauce.