Friday, October 17, 2014

Pumpkin Truffles


Here's a recent recipe that I wrote for Vivapura's blog. Today is Canadian Thanksgiving. A time to truly give thanks for all the blessings in our lives. There is much to be grateful for. And since American thanksgiving is just around the corner, its the perfect time to share a festive recipe with you. These pumpkin truffles are super easy to make but are so elegant and tasty, that you'll be sure to amaze your guests. 


Pumpkin Truffles
You could use any of our 3 coconut cremes for this recipe. The vanilla bean would be an especially nice touch!

Pumpkin Filling
1/3 cup cooked pumpkin puree
1/3 cup melted coconut creme
1/4 cup coconut sugar, ground in a coffee grinder
2 tablespoons maple syrup
1 teaspoon cinnamon, or to taste

In a bowl, stir all ingredients together until evenly combined. Transfer it to the fridge to chill and firm up, at least 2 hours. Roll into balls and place them in the freezer while making the chocolate.


Chocolate
2/3 cup melted cacao butter
1/2 cup maple syrup or agave
1 cup cacao powder

Whisk together the cacao butter and sweetener in a bowl set over a pot of hot water. This is important to keep the chocolate fluid. Sift in the cacao powder and gently whisk the mixture together until smooth. Dip the truffles into the chocolate and remove them with a fork, allowing excess to drip back into the bowl. Set on a parchment paper lined tray. Let set in the fridge for a few minutes and drizzle more chocolate on top if desired. Dust with cinnamon.


Tuesday, October 14, 2014

White Chocolate Pumpkin Pecan Fudge


Happy Thanksgiving weekend to all my fellow Canadians (I wrote most of this yesterday and am only getting around to posting it today). Wishing you a fantastic holiday full of friends, family, and good food. I have a tasty festive treat to share with you today. This semi-raw pumpkin pecan fudge is spiced with a touch of cinnamon and is covered in raw white chocolate. Its a great little treat to have on hand for guests.


White Chocolate Pumpkin Pecan Fudge

The fudge is great on its own, dusted in cinnamon or lucuma powder. Take it to a whole new level with the white chocolate. For the best result, give the fudge 3 layers of white chocolate.

Pumpkin Pecan Fudge

1/2 cup pumpkin puree
1/3 cup pecan butter
4 tablespoons lucuma powder
4 tablespoons maple syrup
1/2 - 1 teaspoon cinnamon
1/3 cup melted coconut creme
1/4 cup melted coconut oil
2 tablespoons warm water
1/4 cup chopped pecans

Make sure all ingredients are at room temperature (if anything is chilled it will cause the mixture to seize.) Whisk all ingredients except the pecans together until very smooth. Stir in the pecans. Spread into a plastic wrap lined container of your choice - the size will determine how thick your fudge turns out. Chill in the freezer for 2-3 hours and then in the fridge for at least 6 hours. Slice into pieces and store them in the freezer while making the white chocolate.


White Chocolate Coating

1/3 cup melted cacao butter
1/4 cup melted coconut creme
3 tablespoons cashew butter
3 tablespoons xylitol, powdered in a coffee grinder

Whisk all ingredients together until smooth. Dip each pice of fudge into the mixture and set onto a parchment paper lined tray with a fork, allowing excess to drip back into the bowl. Set in the fridge or freezer until the chocolate is hard. Repeat 2 more times for a thick layer of chocolate.


And here's a recipe I recently did for Vivapura's blog...


I'm loving all the festive Fall recipes floating around the internet, magazines, and cooking shows these days. Pumpkin is an especially great food that can be incorporated into any meal of the day. Today I've featured it in this breakfast porridge that keeps in the fridge for 4 days making it an easy morning option if you're low on time. It's also an excellent afternoon snack!
Vivapura's stone ground raw cashew butter makes this porridge rich and creamy!

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Pumpkin Chia Porridge

Feel free to add more cinnamon, or even some pumpkin pie spice!



1 cup cooked pumpkin puree
1 1/2 cups water
1/3 - 1/2 cup coconut sugar
1/3 cup raw cashew butter 
2 teaspoons cinnamon
4 tablespoons chia seeds
Blend the pumpkin, water, sugar, cashew butter, and cinnamon in a blender until smooth. Transfer to a bowl. Whisk in the chia seeds. Stir periodically in the next 10 minutes making sure the chia doesn't clump. Transfer to the fridge and let sit for at least 1 hour for the seeds to swell. Serve with a sprinkling of cinnamon, chopped pecans, and maple syrup!

Check out my recent recipe video for Raw vegan caesar dressing.

And you can find my recipe video for this Raw Gingery Sweet Potato Soup HERE



Saturday, October 4, 2014

Raw Pumpkin Pie Brownies


Fall is in the air and Thanksgiving is just around the corner. It's time for apples, pears, cinnamon, pumpkin, and nutmeg! I've paired a raw chocolate brownie with a pumpkin pie frosting and a drizzle of cinnamon chocolate sauce. They're really good!!


Pumpkin Pie Brownies
Makes 16

Brownies
1 cup almonds
1 cup pecans
1 cup pitted packed dates
1/2 cup raisins
1/2 cup + 1 tablespoon cacao powder
1 1/2 teaspoons vanilla bean powder
1 teaspoon water
1/8 teaspoon himalayan salt
Grind the almonds and coconut in a food processor into crumbs. Add the raining ingredients and process until they're all ground down and the mixture forms a dough. Press into an 8x8" pan. Set aside.


Pumpkin Pie Frosting
1 1/2 cups packed, diced sweet potato (peeled)
1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins
1/4 cup soak water
2 1/4 teaspoons pumpkin pie spice
1/2 teaspoon pure vanilla extract
1/4 cup melted coconut oil
Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.

Cinnamon Chocolate Drizzle
2 tablespoons maple syrup
1 tablespoons raw cashew butter
1 tablespoon + 1 teaspoon cacao powder
1/4 - 1/2 teaspoon cinnamon
1 tablespoon melted coconut oil
Whisk all ingredients together in a small jar. Drizzle over the chilled brownies.

Here are my latest savoury raw food recipe videos for Vivapura:

Red pepper and sun dried tomato hummus


Raw pistachio and 3 green pesto


Raw caesar dressing

And if you're looking for more Thanksgiving, Fall, Pumpkin recipes, check out the sidebar on my blog and click the photos to take you to my recipe post :)

Have an awesome weekend! 

Friday, September 26, 2014

Pumpkin Pie Soft Serve


We were lucky to have a long lasting summer here in Vancouver, in fact I was at the beach all last weekend soaking up the sunshine and heat - it was probably the last bikini weekend of the year. We've come into some cooler, rainy weather now and the leaves are falling off the trees so today I'm melding a bit of summer with Autumn flavours in my dessert recipe. This pumpkin pie soft serve is really easy to make and only requires a few ingredients.


Raw Guru recently sent some of Dastony's pumpkin seed butter to sample and create with. It is raw, organic, and stone ground until very smooth.



Pumpkin Pie Soft Serve

This recipe makes one really large serving or two normal servings. Feel free to top it with whatever you like. Chocolate sauce would be tasty on there too ;)

4 frozen bananas (chopped)
2 tablespoons pumpkin seed butter
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
2-3 drops stevia
Splash of almond milk

Blend all ingredients in a high speed blender until smooth. Eat immediately!

Garnishes

Pumpkin seeds
Cinnamon
Pumpkin seed butter
Rawmio silk 


Rawmio hazelnut silk is a delicious blend of coconut, hazelnuts, cacao butter, coconut sugar, himalayan salt, and vanilla bean. Dare I tell you that its delicious straight off the spoon? Hehe.


Here's my recipe video for a raw chocolate hazelnut shake featuring some rawmio products!



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Friday, September 19, 2014

Fragrant Vanilla Cake Review and Recipe


I have been a huge fan of Amy Lyons ever since discovering her blog, Fragrant Vanilla Cake, a few years ago. You see, Amy has a serious passion for creating raw vegan desserts and so naturally I feel like she's my long lost sister. Her desserts are absolutely beautiful and she has a knack for conjuring up countless recipe ideas which she then shares with all of us.


Amy recently sent me a copy of her new book, Fragrant Vanilla Cake Sweet and Savoury and I was thrilled to browse through it as soon as it arrived. Its a great mix of everything from appetizers, entrees, soups, salads, and of course desserts. All raw, all vegan, all beautiful.

Amy was kind enough to let me share one of the recipes from the book with you here. I loved these crunchy, slightly sweet kale chips!

Berries and Cream Kale Chips


I love, love, love sweet kale chips!  I make them every week, and my favorite flavor is berries and cream.  It may sound a bit odd, but seriously this is the most delicious thing…like berry shortcake in crunchy chip form.  It is a cure for sweet and crunchy cravings, and you get your daily dose of kale as well!  I admit, this is my go to dessert a lot of the time, when I feel like something sweet after dinner.  Be warned though, you may just eat the entire pan the moment they are pulled from the dehydrator. 


Makes about 8 cups

2 1/2 cups raw finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
2 cups fresh organic berries, mixed strawberries, blueberries, and raspberries
2 tsp pure vanilla extract
filtered water

1 large bunch kale, washed and torn into bite sized pieces
2 cup mixed fresh organic berries (strawberries (sliced), blueberries, and raspberries)


In a high speed blender or food processor, combine the coconut, sea salt, agave nectar, vanilla, and 2 cups berries in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Place the kale in a large bowl, and pour the berry mixture over it. Add the additional berries. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets, and dehydrate for about 8-12 hours (overnight) until dry. Enjoy!

I loved the kale chips and have also tried 2 smoothie recipes so far:

The Energizing Green Tea Almond Smoothie - this one was delicious and full of maca and matcha powder which I love, though I did use less matcha because it can be so strong.


The Blueberry Maca Hemp Milk was really tasty! I froze some of it into ice cubes to use in my morning smoothies and it was a great addition to them.



Again, you can find Fragrant Vanilla Cake Sweet and Savoury HERE and find her on Facebook HERE. 

Friday, September 12, 2014

Raw Carob Cream Squares and Exciting News


Today I have some exciting news to share with you along with a recipe for one of my favourite new raw treats. As many of you already know, I've been working on a raw vegan dessert recipe book since last October. All my hours of love and dedication to creating new recipes has paid off. Thanks to my beautiful and talented photographer, Melissa Welsh, and the team at Quarry Books, the book is really coming together and will be available to everyone on January 1, 2015.

My book, Sweetly Raw Desserts its available for preorder on Amazon now! You can check it out HERE.

Now onto carob cream squares. I also have a recipe video for these which I'm posting below. If you haven't tried carob… you should! Its the pod from the carob tree which has been ground down to a powder. It is slightly sweet, high in fiber, and low in calories. It looks like chocolate and is often used as a substitute but doesn't taste like cacao. I really like that it doesn't have any of the stimulating qualities that cacao has so you can eat it any time.


Carob Cream Squares

Base

1 cup almonds
2/3 cup hunza raisins
1/2 cup cashews
1/2 cup shredded coconut
1/3 cup mulberries
1 teaspoon water

Grind the almonds to flour in a food processor. Add the raisins, cashews, coconut, and mulberries. Grind until broken down (this takes a few minutes). Add the water and pulse to combine. press into the bottom of an 8x8" pan.

Carob Cream

1 cup pitted, packed dates
1/2 cup water
1/3 cup carob powder
1 tablespoon maple syrup
1 teaspoon vanilla bean powder
1/2 cup melted coconut oil

Process the dates in the food processor until they are broken down, like a paste. Add the water, carob, maple, and vanilla powder. Start with pulse (or the water could splash out of from the lid like mind did). Process until completely smooth. Add half of the oil. Process. Add the rest and process again. Spread the mixture over the base. Chill in the fridge for at least 8 hours or freezer for about 4 hours before slicing.

Carob Drizzle

1 tablespoon maple syrup
1 1tablespoon + 1 teaspoon carob powder, sifted
1/2 tablespoon pecan butter
1 1/2 teaspoons warm water
1 tablespoon melted coconut oil

Whisk all ingredients together. Drizzle over the chilled bars.




Here's my latest video for raw wild jungle peanut butter caramel cups. These are SO gooood!!