Thursday, July 24, 2014

6 New summer dessert recipes!


Today I have 6 new raw desserts to share with you. I created them for Vivapura's blog and now I'm sharing the recipes with you here. They're all perfect for this hot summer weather with their refreshing flavours. I hope you enjoy. Let me know what you think if you try any of the recipes :)


First up is a Matcha Mint Ice Cream. If you're not familiar, matcha is green tea powder. It's a vibrant green colour and has a very distinct taste which is best paired with sweet things.

Matcha Mint Ice Cream

1 1/2 cups cashews
1 1/2 cups water
1/3 cup maple syrup
1/2 cup fresh mint leaves
2 teaspoons pure vanilla extract
2-3 teaspoons matcha powder
1 tablespoon melted coconut oil

Blend the cashews and water until smooth in a high speed blender. Add the syrup, mint, vanilla, and matcha. Blend again. Add the coconut oil last and blend to incorporate. Pour the mixture into a bowl and chill in the fridge for 12 hours. Process in an ice cream machine according to the manufactures instructions. Transfer the soft serve to a container and freezer for several hours until it firms up a bit more.


Neopolatin Parfaits are great for entertaining especially if you put them in cute mini parfait cups like I did.

Neopolatin Parfaits

Coconut Cream Pudding

1 cup very well packed young coconut meat
1/4 cup water or coconut water
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons melted coconut oil

Blend all but the oil until completely smooth in a blender. Add the oil and blend to incorporate. Chill in the fridge while making the other pudding

Chocolate Cream

1/4 cup maple syrup
1/4 cup warm water
1/4 cup pecan butter
1/4 cup melted coconut creme
3 tablespoons cacao powder

Blend all ingredients until smooth and creamy in a high speed blender.

Assembly

1 1/2 cups diced strawberries, mashed with a fork

Layer the coconut and chocolate puddings together with the mashed strawberries in parfait glasses. Eat immediately or chill for a few hours.


Lemon cheesecakes studded with goji berries are great when you want something that is both tangy and sweet! It's like lemonade turned into healthy dessert.

Lemon Goji Berry Cheesecakes

Crust

1/2 cup almonds
1/3 cup shredded coconut
1/4 cup dried mulberries
2 tablespoons hunza raisins
1 1/2 teaspoons water

Grind the almonds into flour in a food processor. Add the coconut, mulberries, and raisins. Grind until the raisins are completely broken down (this will take a minute or two). Add the water last and pulse to combine. Press the crust into 4-5 mini silicone muffin pans (or mini cheesecake pans) and set aside.

Filling

1 cup cashews
1/2 cup + 3 tablespoons lemon juice
1/4 cup + 2 tablespoons coconut sugar
1/4 teaspoon pure vanilla extract
1/4 cup melted coconut oil
Heaping 1/4 cup goji berries

Blend the cashews, lemon juice, coconut sugar, and vanilla until smooth in a blender. Add the coconut oil and blend to incorporate. Add the goji berries and blend briefly until they begin to break down but keep some texture and see bits of the goji berries. Spread the filling over the crusts (as I said above, there will be more crust than filling). Chill in the freezer for 8-12 hours. Peel away the silicone moulds and transfer to the fridge for at least 6 hours.

Sauce

1 1/4 cup diced strawberries
2 dates, chopped
1/4 cup goji berries

Blend the strawberries and dates in a food processor or blender until smooth. Transfer to a bowl and fold in the goji berries. Set aside for at least 20 minutes. The berries will soften. Spoon over the cheesecakes before eating.



In my next recipe I infused coconut and mulberries into a chocolate brownie and topped it with frosting - because every great brownie needs frosting right?! 

Coconut Mulberry Brownies 

Brownie Base

1 1/2 cups pecans
3/4 cup shredded coconut 
1 cup pitted lightly packed dates
1/2 cup dried mulberries
4 tablespoons cacao powder
1 teaspoon vanilla bean powder
1 1/2 teaspoons water

Grind all but the water in a food processor until all ingredients are broken down and combined. Add the water and pulse in. Firmly press the dough into a plastic wrap lined 8x8" pan. Set aside.

Creamy Chocolate Frosting

3/4 cup pitted, packed dates - soaked in 3/4 cup warm water for at least 30 minutes
1/4 cup melted coconut creme
1/2 teaspoon pure vanilla extract
2 tablespoons cacao powder

Blend the soaked dates with 1/2 cup of the soak water and remaining ingredients in a high speed blender until smooth. Spread the frosting over the brownies. Chill in the fridge for 12 hours.

Coconut Drizzle

1 tablespoon melted coconut creme
1 1/2 tablespoons warm water
1 drop stevia 
1 1/2 teaspoons melted coconut oil

Drizzle over the frosting (either before or after chilling). Chill for at least 30 minutes in the fridge for the drizzle to firm up a bit.

Garnish

Dried mulberries, shredded coconut, cacao nibs

Sprinkle over the coconut drizzle before chilling.



Inspired by the cherries that are in season right now I created a Chocolate Cherry Cheesecake that turned out beautifully! 

Raw Chocolate Cherry Cheesecake

Crust

2/3 cup cups almonds
1/4 cup pitted dates
1/3 cup dried cherries
1 1/2 tablespoons cacao powder
1/2 teaspoon vanilla powder
1/2 teaspoon water

Grind the almonds to flour in a food processor. Add the dates, cherries, cacao, and vanilla. Process until all ingredients are completely broken down. Add the water and pulse in. Press into the bottom of a 7" or 8" spring form pan.

Filing

2 cups pitted, packed cherries
1 cup cashews
2 tablespoons lemon juice
3 tablespoons coconut nectar or agave
1 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon melted coconut oil


Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend to incorporate. Pour the filling over the crust. Optional: 1/4 cup cherries, pitted and quartered. Arrange the chopped cherries on top of the filling and use a chopstick to press them down just until the filling covers over them. Chill the cake in the freezer for 6 hours and then transfer it to the fridge for 12 hours.


Coconut Cream Drizzle 

1 tablespoon + 1 teaspoon melted lucuma coconut creme
1/2 tablespoon melted coconut oil
1 drop of stevia 
1 1/2 tablespoons water
1 teaspoon cashew butter

Whisk all ingredients together until smooth. Drizzle over the chilled cake.

Chocolate Drizzle

2 tablespoons maple syrup
1 tablespoon cashew butter
1 tablespoon + 1 teaspoon cacao powder, sifted
1 tablespoon melted coconut oil
1 - 3 teaspoons warm water

Whisk together all ingredients until smooth, starting with 1 teaspoon of the water and adding the other to thin it out as desired. Drizzle over the chilled cake.



And last, but not least - a refreshing sweet and tangy smoothie featuring raspberries which are also in season right now. 

Lemon Raspberry Goji Smoothie

1 1/4 cups frozen raspberries
1/2 cup water
Heaping 1/4 cup cashews
1/4 cup lemon juice
1/4 cup pitted dates - chopped
2 tablespoons goji berries
2 large ice cubes

Blend all but the ice cubes until completely smooth and creamy. Add the ice and blend until it breaks down. Drink immediately.

Check out Vivapura's new website! You always get FREE shipping on orders over $75!

And we have new recipe videos up on YouTube! 

Raw chocolate peanut butter brownie cups


Raw sun dried tomato and olive spread


Nutty Raw Chocolate Hemp Fudge


And see more of my video's on Vivapura's Youtube channel HERE!

Thursday, July 3, 2014

Raw Superfood Chocolates


When Detox Your World recently asked me to create a raw chocolate recipe using some of their organic products, I was eager to jump into my kitchen and create something new. With special ingredients like mucuna, lucuma, and coconut cream powder, I decided to make super food chocolates studded with goji berries.





If you've never heard of mucuna before, it's a magical bean which is turned into a powder. It has a mild taste and is perfect for adding to chocolate, smoothies, puddings, and pretty much any other raw dessert. Its been used for ages to help balance the body's energies and is a potent aphrodisiac!


Raw Superfood Chocolates

1/4 cup + 1 tablespoon melted cacao butter
1/4 cup + 1 tablespoon coconut sugar, powdered*
1/3 cup cacao powder
1 1/2 teaspoons vanilla bean powder
2 1/2 tablespoons lucuma powder
2 tablespoons coconut cream powder
2 teaspoons mucuna powder 
3 tablespoons goji berries

Once the cacao butter is melted in a bowl sitting on a pot of hot water, sift in the coconut sugar and cacao powder. Whisk in the remaining ingredients except the goji berries. Add the berries last and stir in. Spoon the liquid into Small silicone chocolate moulds that are sitting on a tray. Mine made 21 small chocolates. Chill in the fridge for at least 30 minutes before removing from the moulds.

*Powder the coconut sugar in a coffee grinder.


North Americans, please note that you can still order from Detox Your World HERE, you just have to email info@detoxyourworld.com for details and shipping costs.

Sunday, June 15, 2014

Acai Passion Fruit Smoothie Bowl


Today I have the yummiest smoothie bowl recipe to share with you. My friend Harmony and I gobbled it up as soon as I finished taking the photos. We were in awe at how delicious it was… then again I shouldn't be surprised as it's packed with healthy, flavourful, and unique ingredients.


Detox Your World recently sent me some awesome ingredients to play with: passion fruit powder, coconut cream powder, chia seed, acai berry powder, maca, and mucuna. My creative  juices started flowing as soon as I opened the bags and smelled the contents of each one. A smoothie bowl came to my mind right away… but not just any smoothie! A two toned one bursting with flavour from the acai, passion fruit, and coconut cream!


Mission accomplished. My vision came to fruition with one of the most tasty smoothie recipes I've ever created, thanks to these delicious new products.

You could serve this in a glass as a smoothie, or turn it into a bowl with toppings like I did and eat it with a spoon. I chose to top mine with blueberries, coconut chips, and an extra sprinkling of acai and passion fruit powders.


Acai Passion Fruit Smoothie Bowl
Serves 1 - 2

1/2 cup water
1/4 cup cashews
1 1/2 very large frozen banana
2 tablespoons coconut cream powder
2 tablespoons passion fruit powder
-------
1/2 cup frozen blueberries
1 tablespoon acai berry powder
1 tablespoon passion fruit powder
1/2 teaspoon vanilla bean powder

Blend the water and cashews until smooth in a high speed blender to make milk. Add the banana, coconut cream and passion fruit powders. Blend until smooth. Transfer half of the mixture to a bowl and transfer it to the freezer.
To the rest of the smoothie add the blueberries and remaining ingredients. Blend until smooth. Layer both coloured smoothies in a bowl along with a layer of blueberries (optional). Sprinkle with whatever toppings you desire. Eat immediately.

Here's the photo I posted on my Instagram!



You might remember the raw banana bread bar recipe I made featuring some ingredients from Detox Your World last Fall. These were SO incredible good, featuring banana powder!



Thursday, June 12, 2014

Mint Chip Soft Serve and Raw Peanut Butter Desserts


My craving for something peppermint last week resulted in this easy raw mint chip soft serve. It's creamy, frosty, sweet, and refreshing. The avocado provides body, a pretty green colour, and makes the dessert filling. In fact I enjoyed it for lunch one day and it satisfied me for hours.

The peppermint essential oil adds a great flavour boost. Only use 1 - 2 drops as it's extremely potent, and different brands are more or less strong.


Mint Chip Soft Serve

1/3 cup mashed avocado
2 tablespoons cashew butter
1/4 packed fresh mint leaves
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1-2 drops peppermint essential oil
2-3 drops stevia
1 1/2 cups ice cubes
1 1/2 tablespoons cacao nibs or 3 tablespoons chopped raw chocolate

Blend the avocado, cashew butter, mint leaves, maple syrup, and vanilla in a high speed blender until smooth. Add the peppermint, stevia, and ice. Blend until the ice is completely broken down but do not over blend or it will soften too much. Fold in the cacao nibs or chocolate chunks. Eat immediately.


Here are the latest recipes Ive created for Vivapura's blog!

Raw chocolate orange goji berry cheesecake recipe HERE


Raw peanut butter caramel chocolate ice cream bars recipe HERE


And some new recipe videos!

Raw chocolate pistachio brownie balls recipe HERE



And raw peanut butter banana ice cream sundae. Recipe video HERE.


Catch me on Instagram
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Thursday, May 29, 2014

Hawaiian Papaya Macadamia Tarts


I recently took a glorious trip to Maui, Hawaii. I've been wanting to visit Hawaii for as long as I can remember and I'm happy that I finally made it. I'll be back again and again! We swam under waterfalls, ate lots of great food, snorkelled for hours on end, enjoyed daily beach walks, took seaside drives through the countryside, went on a sunset dinner cruise, went shopping, went to a luau, saw sea turtles, and more. Yup, we crammed a lot into one week.

Check it out - pineapples growing in the wild!







I was fortunate to eat an abundance of my favourite tropical fruit while on the island and upon returning home I was inspired to create a raw dessert using it. To me, there's nothing like a sweet, juicy, fresh papaya!!


Hawaiian Papaya Tarts

Crust
Makes 4, 4" tarts

1 cup shredded coconut
2/3 cup macadamia nuts
1/2 cup dates, chopped
1/2 - 1 teaspoon water

Process the coconut, nuts, and dates in a food processor until they're completely ground down. Add the water and process briefly to incorporate it. The mixture should hold together when pressed but not be too sticky. Press evenly into 4, 4" tart pans with removable bottoms. Set into the freezer while making the filling.

Filling

1 1/2 cups packed, diced papaya
Very full 1/3 cup cashews
2 tablespoons melted coconut butter
1 tablespoon maple syrup
1 1/2 teaspoons lemon juice

Make sure all ingredients are at room temperature. Blend all ingredients in a high speed blender until smooth. Spoon the cream into the tart shells. Chill in the freezer for 2 hours and then in the fridge for at least 6 hours.

Garnish

Diced fresh papaya
Chopped macadamia nuts
Fresh mint

Slice and arrange the fresh papaya over the cream. Sprinkle macadamia nuts on top along with a sprig of mint.


Here are a few of the recent recipes I created for Vivapura.

Caramel Pear Parfaits


Cinnamon Caramel Power Balls


I shared a new recipe on Youtube for Raw Veggie Nori Rolls with a Dill and Pecan Pate



And my latest recipe video is for these Raw fudgey chocolate coconut pecan butter cups. These are totally to live for!!!


Tuesday, May 20, 2014

9 New Raw Dessert Recipes


Hello hello! Its been a little while since I posted a new recipe on here but today I've got 9 new recipes to share with you. Not too shabby eh?

We also had a fabulous giveaway on Vivapura's blog for a bag of Jarrah Bee Pollen - one of my very favourite super foods that comes from Australia. Its sweet, crunchy, and full of nutrition. Its the best topping for smoothies and ice cream… I like a small handful of it all by itself too. Barely anyone entered the giveaway! You're missing out. Stay tuned for more giveaways (another one in a few weeks).

Stay up to date on my latest recipe posts on Vivapura's raw food blog by heading HERE - click on Subscribe on the lefthand side to get posts up to date, or find them on Facebook, or on my Facebook where I always post the link when I put up a new recipe. You're guaranteed 2 new recipes every week.

Raw Raspberry Ice Cream HERE is very simple, refreshing, and sugar free!


My Raw White Chocolate Vanilla Matcha Swirl Cheesecake recipe HERE was a big hit with my friends.


Raw banana chocolate squares recipe HERE is great when you want something chewy bursting with cacao and banana flavours.


Raw white chocolate mango mousse parfait recipe HERE is perfect  for the warm summer months that are upon us.


Ive made my vanilla avocado chia pudding (recipe HERE), 3 times already. It's so easy to whip up - I suggest a double batch because you'll want to eat the whole bowl yourself ;)


My raw white chocolate trail mix bars (recipe HERE) are one of my favourite recent creations. Your loved ones won't be able to tell how healthy they are because they taste so great (tip: the white chocolate coating is key for the best bar ever).


Instagram pic of the bars! (Find me in Instagram HERE)


I created a raw pistachio halva recipe that I shared on video HERE.


I shared a recipe video for maca coconut bites HERE.


Caramel Pear Parfait recipe HERE that I posted today.