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Hazelnut Chocolate Cake {Raw/Vegan}

Hazelnut Chocolate Cake {Raw/Vegan}
Saturday night we had a special dinner with family friends. For one weekend all 8 of us were around before starting vacations and school again; one of is even spending a year studying at Oxford(no, it’s not me; yes, I’m jealous). That called for cake. I had been wanting to make this recipe for a while and wanted to wait until just the right celebration. I actually made this cake for Father’s Day last year and featured it as a guest post on Gena’s blog. Hazelnut Chocolate Cake {Raw/Vegan} Prep time: 20 minutes Cook time: 0 minutes Ingredients(makes 5 2×3-inch frosted cakes): 2 cups hazelnuts1 cup pitted dates3/4 cup cocoa powder, divided1/2 cup + 2 tablespoons maple syrup, divided1 medium avocadoCrushed hazelnuts for garnish Method: These took from start to finish about 20 minutes to make, maybe a little more than that because I was distracted.

Lemon Cashew Raw Cheesecake. Matcha Green Tea Swirl. This zing-y Lemon Cashew Raw Cheesecake with a Matcha Green Tea Swirl and walnut crust is a delightful dessert recipe for spring. Each bite floods your taste buds with an energizing sunburst lemon flavor. Taste: sweet creamy lemon zing! And after the bold and cleansing sweet lemon flavor lifts your taste buds into zing! mode, the silky creamy cashew texture, slight bitterness of matcha and rustic nutty crunch of buttery walnuts are welcome tones and flavors. Sassy meets earthy with a whole lot of zing. This simple recipe can be made in minutes (with some easy prep), let it set in the fridge for at least an hour (overnight is best) and your sunny season raw vegan, no-bake dessert is served… Cashews! This recipe is so easy and delicious! Matcha green tea swirl is optional. This zesty lemon dessert is an ideal palate cleansing treat after a heavy meal. Matcha Swirled Lemon Cashew Cheesecakevegan/raw, makes one 7-9" "cheesecake" Directions: 1. 2. 3. 4. 5. 6.

dairy free raw coconut lime cheesecake recipe happy Friday luvs! this week just flew by. yes? we are very excited for the weekend! well Lori has some decisions to make this weekend. more details on that soon. but in the mean time we have a super easy and quite tasty recipe for you to enjoy. nothing beats celebrating St. Patty’s day with some yummy tasty treats right? not sure if you all remember but we made this raw coconut lime cream cake a few times before. just like our chocolate cream cake we seem to make and enjoy these mini cream cakes often. that is what dessert is for right? Pin It this recipe inspiration comes from our mom making a key lime pie. her pie is not one we would now eat. sorry mom. even though our mom’s pie is super easy and does taste good. we wanted to keep our version of key lime pie dairy free and made with wholesome raw ingredients that we love today. we prefer the new and improved version we have created. and everyone in our family loved our version too! prep-time: about 5-10 minutes Crust Ingredients: crust:

Marshmallow 101 A few months ago, I promised a marshmallow tutorial –WITH PHOTOS! – to Laura and Karen, to prove that, YES!, they can make marshmallows at home. Are you ready for the challenge? Let’s go! There are many marshmallow recipes out there, but my favorite comes from the December 1998 issue of “Gourmet.” So, let’s get started! Adapted from Gourmet (December 1998)1 cup confectioner’s sugar (a.k.a. powdered sugar)3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin1/2 cup cold water2 cups granulated sugar1/2 cup light corn syrup1/2 cup hot water (You want it to be around 115°F, which takes about 15 seconds in the microwave. )1/4 teaspoon salt2 large egg whites (or meringue powder reconstituted according to the manufacturer’s directions) 2 teaspoons to 1 tablespoon vanilla extract Go ahead and measure everything before we start. 1. 2. 3. 4. Tip: Yes, you MUST have a candy thermometer to do this. . 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Voila! You glorious example of humanity.

Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.

Raw Pecan Love Pie Recipe Homemade pies can be a lot of fun to make, and you can put your love right into it. “Regular” pies are of course contain lots of white sugar, butter, gluten, dairy products, etc. But now especially that the seasons are shifting, the natural energy of this season is go inwards, and a little treat here and there may feel really nourishing to you. Good desserts go a long way to heal our body, mind, and soul. I really love nutmeg and so I really love this pie. While this pie does have some fat (from the nuts) and sugars, it doesn’t contain the aforementioned beauty-busting ingredients. Now you can make your pie with love and eat it too. Raw Pecan Love Pie Recipe Crust:- 2 cups walnuts- 3 cups of pitted dates- 1 cup coconut flakes, finely groundFilling:- ⅔ cup filtered water- 1 cup raw pecans, soaked about 15 minutes- 1 cup organic Thompson raisins- 1 Tbs. vanilla extract- 1 tsp. nutmeg- ⅓ cup raw coconut nectar or maple syrup- 1 tsp. Pit the dates yourself, extracting each pit and discarding.

Dairy Free Chocolate Ice-Cream Recipes» Dairy Free Chocolate Ice-Cream We all want to be a little healthier. Let's be honest, you can't live on Slutty Brownies (and the world is a sadder place for it). However, the idea of snuggling down infront of a movie with a big bowl of celery sticks is deeply depressing. So, I give you, guilt free, fat free, dairy free ice cream! I like it soft, like Mr Whippy so I can eat it with a spoon, but you could easily freeze it a little longer and serve as scoops in crunchy waffle cones. You can make any flavour you like, I particularly like chocolate-maple, but I hear chocolate-peanut butter is fantastic! The magic ingredient is...... Pile them onto a plate and pop them in the freezer. Leave them for about 5hours, or over night if possible. Turn it on, baby! Keep blending until you have a smooth mush, like the one bellow. Now add 2-3 heaped teaspoons of cocoa powder and a swirl of maple syrup (Or whatever flavourings you fancy, be inventive!) There you have it!

“Homemade Fruit Leather” | The Official Site of Chef Georgia Pellegrini | Food, Travel, Lifestyle, Hunting and Redefining Slow Food Fruit roll-ups were a big thing when I was growing up. There were so many iterations at one point that I was in pure fruit candy bliss. Then there were the healthy versions that we’d always find at the health food store. They were called “fruit leather,” because they were thicker and made out of pure fruit I suppose… not the other nasty bits that were probably in the fruit roll-ups. My editor told me that they needed a few more recipes for my book Food Heroes a little while ago for “layout” reasons. And since I had so many strawberries left over from the pie and shortcake I made, I gave this home made fruit leather a whirl. And I’m so glad I did. I may or may not have eaten the entire tray. I may have. I did. You start by dicing up the strawberries into small pieces. Then in a pot they go, with a bit of water. And a squirt of lemon juice. Then you stew them. Next you place some plastic over a sheet tray and brush it with olive oil. Pour the mixture on the plastic covered tray. Like so. And voila!

Cream Cheese Chocolate Chip Cookies « Betchacanteatjustone's Blog This just may be my new favorite Chocolate Chip Cookie. It’s made with butter AND cream cheese. It’s dense, chewy, chocolatey and very delicious. I had half a package of cream cheese that needed to be used up and I really wanted chocolate chip cookies so I figured surely there must be a recipe… a quick google blog search led me to baking blonde and a really delicious recipe that’s definitely being added to my regular cookie repertoire! Cream Cheese Chocolate Chip Cookies recipe from BakingBlonde 4 oz cream cheese, softened (recipe called for 5-6 but I only had 4)3/4 cup unsalted butter, melted and cooled1 cup brown sugar1/2 cup granulated sugar2 tsp vanilla extract1/2 tsp baking soda1/2 tsp salt2 cups plus 3 tbsp all purpose flour1 1/2 cups semi sweet chocolate chips Preheat the oven to 325 degrees and line baking sheets with parchment Cream together the butter, cream cheese and sugars until light and fluffy. Sift together dry ingredients and then add them to the butter mixture. Enjoy!

Raw Key Lime Yield: one 9-inch pie This is a great lime-lover’s dessert. It does contain cashews, so enjoy in moderation. CRUST INGREDIENTS* *Organic if possible 1 cup raw walnuts, soaked for 15 minutes and rinsed well ¾ cup raw pecans 4 dates, pitted 2½ Tbs. coconut nectar or maple syrup ¼ tsp. high quality sea salt FILLING INGREDIENTS* *Organic if possible ¾ cup fresh lime juice 2 cups raw cashews ½ cup coconut nectar or maple syrup 1/3 cup coconut oil ¾ tsp. vanilla extract DIRECTIONS: Put all the crust ingredients together in the work bowl of a food processor with the blade in place and process until the ingredients form a ball. Press into a 9-inch Pyrex pie pan. Wash and dry the food processor bowl and blade.

no-bake energy bites I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.

Fruit Rollups I am not one of those people that eat strictly organic, natural, and whole foods. Just check this, this and this. Overall, I am not a very healthy eater. My diet consists of mostly bread, pasta, cheese and sugar. Even though these fruit roll ups cannot be considered healthy I think they can be called healthier. Here is what you'll need. Add the strawberries to the food processor And the sugar Puree Transfer to a sauce pan Bring to a boil and then let simmer for 1 hour Pour the mixture onto a baking sheet lined with a Silpat Spread evenly Bake for about 3 hours and then let dry Cover with parchment paper and then roll Slice as desired and enjoy! Ingredients4½ cups strawberries, halved (about 1½ lbs.) ¾ cup sugar DirectionsCombine strawberries and sugar in a food processor and puree until smooth. Preheat the oven to 200 degrees F and line a large baking sheet with a nonstick liner, such as a Silpat. Notes: I would do 2 things differently next time: 1) I would spread the puree out more evenly.

Pizza Swirl Bread I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl. Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1. 2. 3. 4. 5. 6. 7.

Raw Vanilla Cheesecake 2 Ways Last week I had a dinner date with my dear friend Pam who I've mentioned many times on this blog. Over the years we've shared many dinners and it's such a thrill for me because, besides a fantastic friendship, Pam truly appreciates my food. She enjoys new tastes, savors every bite and is curious to know how I made each dish. For dinner I made raw fajitas - something I haven't made it a while. And dessert was this vanilla cheesecake with strawberry sauce, mixed berry chia jelly, and chopped macadamia nuts. I have to say, they turned out great! Since I made several mini cheesecakes, there was opportunity for different toppings! Raw Vanilla Cheesecake with Strawberry Sauce Choose from a tried and true date nut crust, or a chocolate crust which I used on this occasion. Date Nut Crust 2/3 cup pitted, packed dates Grind both ingredients together in a food processor. Add 1 teaspoon of water if the mixture is too crumbly. Press the crust into your pans of choice. 1/2 cup walnuts or pecans

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