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Chocolate Mousse Pie

October 27, 2013 Print this page

This pie is super allergy-friendly, and because of the avocados, it’s vegan, too. WHAT?! Avocados, I said?! Trust me, they work fantastically.

Ingredients

Prep Time 2 hr 13 min
Cooking Time 17 min
Total Time 2 hr 30 min
Yield 1 pie (8 large servings)

FOR THE CRUST:

5-6 small dates

1/2 cup of water

1 cup of almond flour

1/2 cup of almond slivers

2 heaping tablespoons of cocoa powder

1/4 cup of coconut oil, melted, plus more for greasing the pan

A pinch of salt

FOR THE MOUSSE:

4 ounces of dark chocolate

4 very ripe avocados

1/2 cup of good quality cocoa powder

1/3 cup of raw coconut nectar (can be substituted with honey or maple syrup)

A few drops of liquid stevia (optional)

1 tablespoon of vanilla extract

1-2 tablespoons of coconut milk (optional)

Directions

FOR THE CRUST:

A few hours before you want to bake the crust, soak the dates in the water to soften them.

Preheat the oven to 350 degrees and lightly grease a spring-form pan with coconut oil.

In the bowl of a food processor, pulse together the almond flour, almond slivers,cocoa powder, melted coconut oil, the dates, and salt until no clumps remain, about 2 minutes. Scoop everything out, form it into a ball, and press it to the bottom of the spring-form pan, using your hands to flatten it and spread it to the corners.

Bake until fragrant and beginning to darken in color, about 17 minutes.

Let the crust chill in the freezer while you make the chocolate mousse. It shouldn’t take very long; but don’t exceed more than 30 minutes in the freezer. 

FOR THE MOUSSE:

In a small saucepan or in the microwave with 30 second intervals, melt the dark chocolate.

In the bowl of a food processor or blender, process the avocados until smooth, about 2 to 3 minutes.

To the blended avocados, add the good-quality cocoa powder, raw coconut nectar, stevia (if you want it sweeter), vanilla extract, and the melted chocolate. Blend until no green remains in the bowl, about 4 minutes. Add the coconut milk if it’s too thick for your taste.

Take the crust out of the freezer and pour the mousse on top of it. Smooth it evenly on top of the crust with a spatula, and let sit in the fridge until set, at least 2 hours and preferably 4 or 5.

When you’re ready to eat, take the mousse pie out of the fridge and carefully separate the pan’s bottom from the sides. Transfer to a cutting board, slice, and serve.


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Open-Face Strawberry Tartelette

October 26, 2013 Print this page

It’s like a tarte tatin…but with strawberries! Yummy!

Ingredients

Prep Time 30 min
Cooking Time 40 min
Total Time 1 hr 10 min
Yield 1 large tartelette (about 8 servings)

FOR THE DOUGH:

1 cup of tapioca flour

1/4 cup of coconut flour

A pinch of salt

6 tablespoons of cold ghee (can be substituted with butter or palm shortening)

1 egg, beaten

2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

FOR THE FILLING:

1 pint of fresh strawberries

2 tablespoons of ghee (can be substituted with butter or coconut oil)

3 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of all-fruit strawberry jam

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Dust it lightly with tapioca flour and set aside.

FOR THE DOUGH:

Whisk together the tapioca flour, coconut flour, and salt in a large bowl until well-combined.

With your fingers, break up the cold ghee 1/2 teaspoon-sized drops. Squeeze and pinch the ghee into the dry ingredients until the texture of a chunky sand—it should hold together but crumble slightly when you pick it up.

Using a spatula, stir in the egg and the raw coconut nectar. Roll the dough up into a ball, cover it in plastic wrap, and refrigerate until cool to the touch but not solid as a brick, about 15 to 30 minutes.

FOR THE FILLING:

Slice up a pint of fresh strawberries and set aside in a medium-sized bowl.

In a small saucepan, whisk together the ghee, raw coconut nectar, and all-fruit strawberry jam over medium-low heat until it begins to boil. Reduce to a simmer and let cook until syrupy, about 5 to 7 minutes.

Pour this mixture over the strawberries and stir to combine.

TO ASSEMBLE:

Remove the dough from the fridge and take off the plastic wrap. Place it on the prepared baking sheet and roll it into a 9” by 12” rectangular oval. If you get a little rip, press it back together; it you get a huge rip, squish it back together and start over.

Scoop 2/3 of the strawberry mixture into the center of the dough, leaving about an inch all around. Gently fold the edges on top of the strawberries and brush the crust with some of the remaining strawberry mixture’s syrup.

Bake until golden brown and firm to the touch, about 35 minutes. Let cool on the sheet for at least 15 minutes, then transfer to a cutting board for serving.

Top with some coconut cream with some of the leftover strawberries stirred in.


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Cardamom Carrot Pudding

October 26, 2013 , Print this page

Perfect as a light breakfast, snack, or after-dinner treat: it’s cool, creamy, and exotic.

Ingredients

Prep Time 4 hr 10 min
Cooking Time 40 min
Total Time 5 hr
Yield 4 servings

3 large carrots

1 1/2 tablespoons of ghee (can be substituted with coconut oil)

1 14-ounce can of full-fat coconut milk

2 teaspoons of ground cardamom, plus more for sprinkling on top

1 tablespoon of ground cinnamon, plus more for sprinkling on top

1 tablespoon of vanilla extract

1/4 teaspoon of liquid stevia (can be substituted with 1-2 tablespoons of honey or maple syrup)

3 tablespoons of chia seeds

Raisins, to garnish

Coconut cream, to garnish

Directions

Grate the carrots in the food processor or with a box grater.

Heat the of ghee in a large non-stick skillet over medium heat. When hot, add the carrots, and saute for 5 minutes, stirring frequently. Afterwards, cover with a lid, reduce the heat to low, and cook until soft and beginning to brown, about 30 to 35 minutes more. Give it a shake or stir every 5 minutes or so to prevent burning.

Once the carrots are done, add them to a blender or food processor with the full-fat coconut milk, cardamom, cinnamon, vanilla extract, and liquid stevia. Blend until completely liquefied, about 2 to 3 minutes.

Pour the carrot and coconut mixture into a large container, and stir in the chia seeds. You can ground them if you want, but I like leaving them whole.

Put the pudding container in the fridge, and wait at least 4 hours (preferably overnight) before eating. Garnish with raisins, a little more cinnamon and/or cardamom, and a dollop of coconut cream, if you like.


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