Category:

Dessert

Cacao-Cashew-Coconut Bark

This Cacao-Cashew-Coconut Bark is my new obsession. It tastes like fudgey chocolate and is my new go-to sweet fix. I’ve always been intimidated to make my own chocolate, but this recipe is seriously so easy. It’s only slightly sweet, so if you want it more sweet, you can increase the amount of maple syrup (or whatever liquid sweetener you’re using). On the other hand, if you don’t want to use sweetener, you can just omit it. You could up the cinnamon and add some mesquite powder or cardamom if you leave out the sweetener. If you’re allergic to cashews, I bet this recipe would work if you just added more coconut butter and omitted the cashew butter. Lots of options here! Enjoy!

Cacao-Cashew-Coconut Bark
[Makes about 16 servings]

1 cup melted cacao butter (I use this brand)
1/2 cup raw cashew butter (I use this brand)
1/3 cup coconut butter
3 Tablespoons maple syrup (or any other liquid sweetener)
1 1/2 Tablespoon raw cacao powder
2 teaspoons reishi powder
1/4 teaspoon cinnamon
2 vanilla beans (or 1 1/2 teaspoons vanilla extract)
Pinch or two of pink salt

Optional toppings: Crushed freeze-dried blueberries and raspberries, unsweetened dried coconut, salt, dried flowers (I used dried cornflowers), cacao nibs, slivered almonds or crushed walnuts, toasted coconut, etc.

1.) Place cacao butter in a heat-resistant bowl over a pot of water (or use a double broiler if you have one). Turn burner on high, and all cacao butter to melt to liquid form.

2.) Add melted cacao butter and all other ingredients to a high-speed blender. Blend on high until well combined and completely liquid.

3.) Cover a baking sheet with parchment paper. Pour the contents of the blender out onto the parchment paper. Using a rubber spatula, spread the mixture to an even thickness.

4.) While still liquid, top with desired toppings. Place baking sheet in the refrigerator or freezing to set. Once bark is set, use your hands or a knife to break into pieces. Store in an airtight container. Bark will keep in the refrigerator for a week or in the freezer for several months.

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March 9, 2018 0 comment

Dessert

Pistachio Thumbprint Cookies with Rose Cashew Cream

My annual cookie recipe is here! I’m not much of a baker, but the holidays always spark some creativity in me. See last year’s cookies, here. These grain-free, vegan Pistachio Thumbprint Cookies with Rose Cashew Cream are inspired by this recipe from the December issue of Bon Appetit. I wanted to create a healthier version of BA’s recipe and add rose because pistachio-rose is one of my favorite classic flavor combinations.

These cookies are SO easy to make, they’re insanely beautiful and they’re soft and pillowy like a cloud. The perfect addition to any holiday dessert spread. I could also see making these year round because they’re that good. If you aren’t crazy about the rose flavor, you could try using almond or peppermint extract in the cashew cream to switch it up.

Pistachio Thumbprint Cookies with Rose Cashew Cream
[Makes 24 cookies]

For the cookies:
4 cups almond meal
1/2 cup coconut sugar
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 tsp salt
2 flax eggs (2 Tablespoons ground flax seed mixed with 5 Tablespoons water, let sit for 5-10 minutes)
1/2 cup pistachios, finely chopped
To garnish: Dried rose petals

For the cashew cream:
1 cup raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/4 cup nut mylk (I used homemade cashew mylk)
1/4 cup coconut oil, melted
2 Tablespoons coconut nectar (or maple syrup)
2 Tablespoons sunflower lecithin
1 teaspoon vanilla extract
1/2 teaspoon rosewater
Optional: 1 teaspoon pitaya powder OR a couple teaspoons of beet juice for pink color

1.) Preheat oven to 350°. Combine all ingredients except pistachios in a food processor and process until well-combined. Dough should be sticky and feel slightly greasy.

2.) Roll dough into 24 1-inch balls. Roll in the chopped pistachios, and place on 2 cookie sheets lined with parchment paper. Using your thumb, make an indentation about 3/4 of the way down into the center of each cookie. You might want to reform the edges of the cookies if any cracks form.

3.) Bake cookies in preheated oven for about 12-15 minutes.

4.) While cookies are baking, make cashew cream filling by combining all ingredients in a high-speed blender. Blend on high until very smooth (2-3 minutes)

5.) When the cookies are done baking, let sit for about 10 minutes or so until cool. Using a spoon, dollop some of the cashew cream into the thumbprint of each cookie. Top with dried rose petals, if using. Store in the refrigerator in an airtight container for up to a week.

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December 13, 2017 5 comments

Dessert

Pumpkin Pie Dream Bars

They’re here!!! PUMPKIN PIE DREAM BARS! The autumnal follow up to my Pastel Coconut Cashew Dream Bars from the spring. And you guys, these babies are seriously to die for. I may like them even more than the originals. They’re like a cloud of pumpkin pie perfection. Definitely making these for Thanksgiving and Christmas. I hope you love them as much as I do!

If you don’t want your dream bars quite as thick, you could halve the filling recipe so there is just one layer of each filling. But honestly, I say just go for the double layer! If you are concerned about sugar, you could make these with half of the maple syrup. You could also use coconut nectar or any other sweetener of choice. I personally love the maple-pumpkin combination. A note on the sunflower lecithin: it says optional on the recipe, but I highly recommend using it. It will make the bars a bit more stable so they hold their shape better overall. I use this liquid sunflower lecithin. If you don’t want to buy it though, it’s not a break or great ingredient. I would recommend storing your Dream Bars in the freezer if you don’t use the lecithin. If you freeze them, move them to the refrigerator at least a few hours before serving to thaw. I did eat one (or maybe two) about 20-30 minutes after pulling them from the freezer, and they were almost like an ice cream cake, so there’s that. If you’re into ice cream cake 😉

Pumpkin Pie Dream Bars
[Makes 20 2″ square bars]

CRUST
1 cup raw walnuts
½ cup raw Brazil nuts
1 packed cup medjool dates, pitted and
1/8 teaspoon pink salt

FILLING
Vanilla layer:
3 cups cashews, soaked in refrigerator overnight
1/2 cup maple syrup
2 Tablespoon coconut oil
2 Tablespoon coconut butter
1 can full-fat coconut mylk
1 Tablespoon liquid sunflower lecithin (optional)
1 Tablespoon vanilla extract
Pinch of pink salt

Pumpkin layer:
2 1/2 cup cashews, soaked in refrigerator overnight
1 cup unsweetened pumpkin puree
1/2 cup maple syrup
2 Tbsp coconut oil
2 Tbsp coconut butter
1 can full-fat coconut mylk
1 Tablespoon liquid sunflower lecithin (optional)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon ginger
Pinch of pink salt

TOPPING
1/2 cup walnuts, toasted in dry skillet for 5ish minutes then roughly chopped
1/2 cup toasted coconut chips (unsweetened)
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch of pink salt

To make topping simply mix all ingredients together in a small bowl and set aside.

Directions:

1.) In a food processor, blend the walnuts and brazil nuts into small pieces. Add the dates and salt and blend into a sticky dough.

2.) Line an 8×8 square pan with a strip of parchment paper or plastic wrap (this makes removing the bars from the pan easier). Press the mixture into the bottom of the pan evenly to create your crust. Transfer to the freezer while you make the vanilla and pumpkin layers.

3.) Drain and rinse the soaked cashews.

4.) *Make the vanilla layer: add all ingredients to a blender and blend on high for about 2 minutes until smooth. If you want to use even amounts of vanilla and pumpkin filling, measure out 1 cup of the vanilla layer and use a rubber spatula to spread the vanilla layer on top of your crust (if you do not care about having even layers of vanilla and pumpkin, simply spread all of the vanilla filling on top of the crust). Transfer back to the freezer to set for about an hour.

5.) Make the pumpkin layer: add all ingredients to a blender and blend on high about 2 minutes until smooth. If you want even layers of vanilla and pumpkin filling, measure out 1 cup of the pumpkin filling and use a rubber spatula to spread it on top of the vanilla layer (if you do not care about having even layers of vanilla and pumpkin, simply spread all of the pumpkin filling on top of the vanilla layer). Transfer back to the freezer to set for another hour alternating between layers. Once final layer in complete, sprinkle generously with topping and lightly press topping into filling. Transfer back to the freezer, and allow bars to set for 2-3 hours.

6.) Remove from freezer. Using the parchment paper or plastic wrap, pull up on both sides at the same time to remove from the pan. Using a sharp knife, cut into 2’’ x 2’’ squares. Bars will keep in the refrigerator for 3-5 days or in the freezer for a month. If you didn’t use lecithin, I recommend storing in the freezer.

* Note: If you have two blenders, simply make the pumpkin layer in one blender and the vanilla layer in the other. If you have one blender, make one layer at a time and rinse the blender between uses.

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November 20, 2017 2 comments

Dessert

Mint Cacao Chip Nice Cream

Summer is in full swing here at Wu Haus! It’s been one of the busiest summers I can remember, but trying to stay focused and still save time for enjoying it. My post on relaxation, staying grounded and balanced in hectic times is coming out next week. I’m excited to share some of my favorite tips and what works to help keep me sane when I feel like things are spiraling out of control. For now, NICE CREAM!!! (Which is also a stress reliever in its own right 😉 )

This has got to be one of the best nice cream recipes I’ve ever made. The cashews are key here. They make the nice cream super creamy without being liquidy/watery, which translates to icy when it’s frozen. Sweetened with banana, this recipe is relatively low in sugar as far as desserts are concerned. Spirulina is optional, but I like the mint color it creates. This is the ice cream maker I use if you’re in the market for one. It’s relatively cheap, easy-to-use and works great. Definitely excited to adapt this recipe for new flavors. What’s your favorite nice cream flavor?

[This recipe was originally created for Barre3.]

Mint Cacao Chip Nice Cream
Serves 4

1 1/2 cup raw cashews, soaked in the refrigerator overnight
3 frozen bananas
1/4 cup nut mylk
2 Tablespoons coconut oil, melted
1 teaspoon vanilla bean powder or vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon spirulina (for color)
2 Tablespoons cacao nibs
To garnish: cacao nibs and dried coconut

1.) In a high-speed blender, blend all ingredients except cacao nibs on medium-low until smooth – texture should be like soft serve.

2.) Scoop contents of blender into an ice cream maker. Churn nice cream for 20 minutes. Add the cacao nibs during the last 2 minutes of churning, or turn them in by hand using a rubber spatula.

3.) Spread nice cream into a small loaf pan using a rubber spatula. Cover with plastic wrap and allow to chill in freezer until firm (about 2 hours).

4.) Remove from freezer 3-5 minutes before serving. Scoop into dishes, top with desired garnishes and enjoy!

July 13, 2017 1 comment

Dessert

Pastel Coconut Cashew Dream Bars

Well these might be the dreamiest bars I’ve ever seen or made! If you know me, you know I’m a sucker for muted tones and pastels. I thought with spring here and Easter right around the corner, Wu Haus needed a sweet pastel treat. These beauties are sweetened with coconut nectar. I always air on the side of less sweet, but you could certainly bump up the amount of coconut nectar in the filling. If you’ve never heard of or used sunflower or soy lecithin, it’s used here as a stabilizer. It works really well in raw desserts to help them keep their shape without having to store them in the freezer. If you don’t have any or don’t want to use it, the recipe is just fine without it. Just make sure to store in the freezer if you aren’t using lecithin.

If you end up making these (or any of the recipes on this blog), I would love to see them! If you use Instagram, use #WuHaus to show me your creations. ❤

Coconut Cashew Dream Bars
[Makes 16 bars]

For the base:
1 cup raw walnuts
1/2 cup raw Brazil nuts
1 cup finely shredded coconut
1/4 cup coconut nectar
1 Tablespoon coconut oil
1/8 teaspoon pink salt

For the filling:
3 cups raw cashews, soaked in the refrigerator overnight
3 Tablespoons coconut oil
1 can full-fat coconut mylk, use all of the liquid and 1/2 of the cream
2 Tablespoons coconut butter
1 teaspoon vanilla bean powder
1 teaspoon lecithin granules OR 1 Tablespoon liquid sunflower lecithin (optional)
1/2 cup freeze dried strawberries, crushed
1/2 teaspoon blue algae powder

1.) In a food processor, process the walnuts and Brazil nuts into small pieces. Add all the other ingredients for the base and process into a sticky dough.

2.) Line an 8×8 cake or brownie pan with parchment paper or plastic wrap. (This makes removing the bars from the pan easier.) Press the mixture into bottom of cake pan evenly to create your base layer. Transfer to freezer to allow to chill while making your filling.

3.) Drain and rinse the soaked cashews. In a high-speed blender, blend the cashews, coconut oil, coconut mylk, coconut butter, vanilla bean powder and lecithin (if using) until very smooth, about 2-3 minutes. [Note: you may have to stop and start your blender and use a rubber spatula to help this process along.]

4.) Divide filling into 3 bowls. Using a rubber spatula, spread the contents of 1 of the bowls on top of your base to create a cream-colored first layer. Transfer back to freezer to allow to chill while making the other layers.

5.) Create the pink layer by blending the contents of 1 of the bowls and about 1/2 of the freeze dried strawberries. Set aside.

6.) Create the blue layer by blending the contents of the last bowl and the blue algae powder. Set aside.

7.) Once your first layer has set for about an hour, using a rubber spatula spread the pink layer over the set cream layer. Sprinkle then press the rest of the freeze dried strawberries onto the pink layer. Allow to set in the freezer for about another hour.

8.) Spread the blue layer over the pink layer using a rubber spatula. Top with dried rose petals, cornflowers and finely shredded coconut. Allow to set in the freezer for about another hour.

9.) Remove from freezer. Using the parchment or plastic wrap, pull up to remove the “cake” from the pan. Using a sharp knife, cut into 2″ x 2″ squares. Bars will keep in the refrigerator for 2-3 days, or in the freezer for a month. If you didn’t use lecithin, I would recommend storing in freezer.

March 28, 2017 20 comments

Dessert

Bite-Size Raw Coconut Matcha Macaroons

Well if you haven’t noticed, Wu Haus has a whole new look! Over the past few months, I’ve been working with a couple of talented people on Wu Haus’ new logo and site design. Not only does the site look different, but it is way easier to use. You can now search using the search tool in the navigation bar, and you can find a list of all my recipes in the Recipe Index. Yay! I hope you love it just as much as I do. Now for a new recipe!

These yummy bite-size treats are my go-to when I want something small and sweet-but-not-too-sweet. They’re quite easy to make. I prefer to dehydrate mine for a short amount of time so they get slightly crunchy on the outside, but that step is completely unnecessary. If you don’t have a dehydrator but you want the crunchy texture on the outside, just pop them in your oven on low heat (around 250°) for about 20ish minutes.

Raw Coconut Matcha Macaroons
[Makes 32 bite-size macaroons]

3 cups dried finely shredded coconut + 3 Tablespoons
1/2 cup coconut oil, melted
1/3 cup almond meal
2 Tablespoons coconut nectar (raw honey or maple syrup work, too!)
1 1/2 teaspoons high-quality matcha
1/4 teaspoon vanilla bean powder
1/4 teaspoon pink salt

1.) In a food processor or high-speed blender, process the 3 cups of dried coconut and the melted coconut oil for 1-2 minutes. Add the almond meal, coconut nectar, matcha, vanilla and salt and process until well combined.

2.) Scrape dough into a mixing bowl and fold in additional 3 Tablespoons of dried coconut. Using a teaspoon or a cookie scoop, form bite-size balls. If dehydrating, place them on dehydrator trays. If not, place on parchment lined baking sheet.

3.) If dehydrating, dehydrate at 115° for about an hour. Be careful not to over dehydrate. If not, just chill macaroons in the refrigerator for an hour before eating. Store macaroons in an air-tight container in the refrigerator for 5-7 days.

February 28, 2017 0 comment

Dessert

Raw Vegan Gingerbread Cookie Sandwiches

I’ve been wanting to make some raw vegan cookie sandwiches for a while now, and The Modern Proper‘s 1st annual #calmandbrightcookienight seemed like the perfect occasion to do so. The holiday season is filled with so many treats and excuses to indulge. I love that these cookies taste sinfully good, but are vegan, raw, grain- and refined-sugar free. Honestly, they’re some of my favorite cookies I’ve ever made. Chewy gingerbread macaroon cookies with the creamiest, most luscious cashew buttercream filling. YUM!

I’ll always have fond memories of baking gingerbread cookies with my mom growing up. So much fun decorating and giving the little gingerbread people some creative bling. These don’t require any decorating, but putting the sandwiches together is pretty satisfying. I bet these would be super cute cut out in different shapes besides circles if you want to make them a bit more festive. Either way, they’re delicious!

I made some notes on dehydrating these guys down at the bottom of the recipe. Don’t let the dehydrator intimidate you! If you don’t have one, I put my recommendation for how you could low bake these in your oven, too. I didn’t have time to test the cooking times on the low-bake method, so just watch them so they don’t overcook. The cookies are perfectly delicious without baking or dehydrating too, so you may find you prefer them that way. I’d love to hear from you about your experiences especially if you do the low-bake method. Shoot me a message, or leave a comment!

What are you favorite holiday cookie recipes? If you’re looking for more inspiration, check out all the recipes from the #calmandbrightcookienight here.

Raw Vegan Gingerbread Cookie Sandwiches
[Makes 16]

For the cookies:
4 cups dried shredded coconut
2 cup nut flour (I used homemade Brazil nut flour, but almond flour is probably easiest to find)
2/3 cup coconut nectar (or maple syrup)
1/2 cup coconut oil
3 teaspoons vanilla extract
2 Tablespoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon all spice
1/2 teaspoon nutmeg
1/4 teaspoon pink salt

For the filling:
2 cups raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/2 cup nut mylk
1/2 cup coconut oil, melted
1/3 cup coconut nectar (or maple syrup)
4 Tablespoons sunflower lecithin
2 teaspoons vanilla extract

1.) Using a rubber spatula, mix all cookie ingredients together in a large bowl until dough sticks and forms a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

2.) Using a rolling pin, roll the dough out between two pieces of plastic wrap (to prevent sticking) to 2/3″ thickness. Using a 2 3/4″ circular cookie cutter (I used the top of a small mason jar), cut out the cookies and place on dehydrator trays or parchment lined baking sheets.

3.) If using a dehydrator, dehydrate the cookies at 115° F for 3-4 hours, depending on the texture you would like the cookie.* If you are baking the cookies, see note below.**

4.) To make the filling, blend all ingredients in a high-speed blender for about a minute or until very smooth.

5.) Using a rubber spatula, spread about 2-3 Tablespoons of the filling on one cookie then top with another cookie to create the sandwich. Place finished cookie sandwiches on a baking sheet. After you’ve made all 16, chill in the refrigerator for 20-30 minutes to allow the filling to set. Remove from refrigerator and enjoy! Store uneaten cookies in an airtight container in the refrigerator for up to 5 days.

*I dehydrated my batch of cookies for around 4 hours. You want the cookies to be slightly crunchy on the outside and still soft and chewy on the inside.
**I haven’t tested the baking method, so I’d love any feedback if you do it this way. I would bake at 200° F (or your oven’s lowest temperature setting) for 15 minutes, turn off the oven and allow to sit in the oven for another 10-15 minutes.

December 12, 2016 4 comments

Dessert

Mostly Raw Pumpkin-Miso Pie with Black Sesame-Nut Crust

My incredibly talented friend and fellow food-lover, Shannon Sims and I got together this week to shoot 3 holiday-inspired recipes that I’ll be sharing here on Wu Haus over the next few weeks. First up, this pie is an unexpected twist on a holiday classic. And Thanksgiving just got a whole lot better! After finding this recipe in the November issue of Bon Appétit, I knew I had to put the Wu Haus spin on it. Shannon also happens to be very well versed on raw food and making raw desserts, so needless to say, she was the perfect person to help me develop this recipe.

If you want to make it completely raw, you could experiment with using raw pumpkin and extra coconut mylk in place of the pumpkin puree. I’m sure it would work great. Otherwise, this pie is vegan and refined sugar and grain free. The crust can be made ahead. Just cover the pan with plastic wrap and leave in the refrigerator over night until you are ready to make your filling. Be sure to allow a couple hours for the pie to set in the freezer once it’s constructed. Wishing you all a lovely holiday filled with family, friends, delicious food, love and gratitude. ❤

Mostly Raw Pumpkin-Miso Pie with Black Sesame-Nut Crust
Inspired by Bon Appétit
[Serves 8]

For the black sesame-nut crust:
1/2 cup almond meal
1/2 cup raw walnuts
1/2 cup raw pecans
1/3 cup black sesame seeds, finely ground
6 dates
2 Tablespoons extra virgin coconut oil
Pinch of salt

For the filling:
2 cups raw cashews, soaked in water for at least 6 hours
2 Tablespoons white miso
1 1/2 Tablespoons extra virgin coconut oil
1/2 cup + 1 Tablespoon coconut milk, from a carton (can use any nut or soy mylk)
1/3 cup maple syrup
2 Tablespoons sunflower lecithin
1 Tablespoon water
1 teaspoon vanilla extract or vanilla powder
Pinch or two of salt
______________________________
1 1/2 cups pumpkin puree
1 Tablespoon miso
3 Tablespoons coconut milk
2 Tablespoons maple syrup
Pinch of salt

1.) Soak the raw cashews in water in the refrigerator overnight, or on the counter for at least 6 hours.

2.) To make the crust, finely grind black sesame seeds in a coffee grinder or mortar and pestle. Set aside. In a high-speed blender or food processor, pulse walnuts and pecans until finely ground. Some small chunks okay. Add the dates and coconut oil and process until well combined. Finally, add the almond meal and ground black sesame seeds and process until combined. The dough should stick together when pressed between fingers.

3.) Using a 9″ pie pan, press the dough evenly throughout the bottom of the pan until the entire bottom and sides are covered. Cover the crust with plastic wrap, and place pan in the freezer to chill while you make the filling.

4.) In a high-speed blender, combine the first set of pie filling ingredients (cashews, miso, coconut oil, coconut mylk, maple syrup, water, vanilla and salt). Blend on medium until very smooth. Pour 3/4 of the mixture into a bowl and set aside.

5.) Add the remaining ingredients (pumpkin, miso, coconut mylk, maple syrup and salt) to the remaining 1/4 of the filling in the blender and blend on medium until very smooth.

6.) Remove the crust from the freezer. Using 2 separate containers of the same size (a 1 cup measuring cup works great), alternate pouring the pumpkin filling and the cream-colored filling on top on each other in the center of the pie until the mixture spreads to the edges and fills the whole pie. This will create a subtle marbling that you can see when you cut into the pie. Using a rubber spatula, smooth over the top of the pie to create an even finish.

7.) Place pie in the freezer and allow to set for about 2 hours. Remove pie from freezer 10-20 minutes before serving. Garnish with black sesame seeds. Cut into 8 slices and enjoy!

8.) Store any leftovers in an airtight container in the freezer or refrigerator. Will keep for quite a while in the freezer. Just be sure to remove from freezer 30 minutes before serving, or move to the refrigerator several hours before serving.

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November 17, 2016 10 comments

Dessert

Mostly Raw Pistachio-Rose Tart

I can hardly believe we are in the midst of summer with August right around the corner. The weather has been pretty mild here in Portland for most of the summer. It’s honestly felt more like spring. I’m hoping for a few more weeks of hot, sunny weather to round out the season. Fingers crossed!

This (mostly raw) Pistachio-Rose Tart is light and delicious. With only 11 ingredients, it’s super easy to make while still being quite impressive. If you can find raw pistachios, you could certainly use those. I just used the roasted ones from my local New Seasons. Honestly, the majority of work was shelling the pistachios, but if you can get them already shelled, I would go for it if you want to save some time. You could also sub the meat and water from 2 young coconuts for the can of coconut milk if you want this to be completely raw. Otherwise, the canned coconut milk works great blended with raw cashews.

Mostly Raw Pistachio-Rose Tart
[Makes a 10″ round tart]

For the crust:
1 cup pistachios
6 medjool dates
2 tablespoons coconut oil
1 cup almond meal
1/4 cup dried, shredded coconut

For the filling:
1 cup cashews, soaked in water in the refrigerator overnight
1 can coconut milk
2 tablespoons maple syrup, or your favorite sweetener
1 tablespoon coconut oil
1 1/2 teaspoons rosewater
1 teaspoon vanilla extract

To garnish:
Dried rose petals
Crushed pistachios

1.) In a high-speed blender or food processor, process pistachios into a coarse powder. Some bigger pieces are okay. Add in the 3 of the dates and coconut oil, and blend until well combined. Finally, add the other 3 dates, the almond meal and the shredded coconut. Blend until well combined.

2.) Line a 10″ round tart pan with plastic wrap. Take the crust mixture, and using your fingers press evenly throughout the bottom of the tart pan until the entire bottom is covered. Place pan in the freezer to chill while you make the filling.

3.) Drain the cashews from the soaking water. Blend all filling ingredients in high-speed blender until completely smooth.

4.) Pour filling evenly over crust in tart pan. Garnish with dried rose petals and crushed pistachios, if desired. Allow tart to set in the freezer for 1-2 hours.

5.) Store in an airtight container in the freezer or refrigerator. Will keep for quite a while in the freezer. Just be sure to remove from freezer 30 minutes before serving, or move to the refrigerator several hours before serving.

July 24, 2016 0 comment

Dessert

Black Sesame Nice Cream (With Soft Serve Variation)

Oh man, you guys! This is a delicious one. We just booked a 3-week long trip to Japan and Hong Kong for this October. I’ve been seeing so many pictures of black sesame soft serve on Instagram and Pinterest, so I decided it was time to make my own version of this Asian treat. If you have any travel recommendations for Hong Kong or Japan, I would love to hear them. Please leave a comment, or send me an email.

The rich, nutty flavor of black sesame is so unique. I rebounded mine with some extra nut mylk after it was completely frozen to get the soft serve consistency, but that’s not necessary, as the nice cream is delicious as is. Seen here as a topping on a blue algae and spirulina smoothie. My husband couldn’t stop raving about this nice cream recipe. I hope you enjoy it as much as he did!

Black Sesame Nice Cream (With Soft Serve Variation)
[Makes about 4 cups]

3 young coconuts, meat scrapped out
1 cup raw cashews, soaked for 4 hours
1 can coconut milk, chilled, cream only
1/3 cup black sesame seeds
2-3 tablespoons maple syrup (or honey), (I used 2 because I like things less sweet)
1/2 – 3/4 cup nut mylk, enough to blend all ingredients

1.) Soak the cashews in cold water for 4 hours, or in your refrigerator overnight.

2.) Put a can of coconut milk in the refrigerator for a few hours. When opening, the cream will have separated from the water. Carefully, scoop out the cream only and place in high-speed blender. Save the water to use in your morning smoothie.

3.) Add the coconut meat from 3 young coconuts, cashews, sesame seeds, maple syrup or honey and nut mylk to the coconut cream in the blender. Blend on high for several minutes until everything is well combined. Adjust the amount of nut mylk based on the consistency of the mixture.

4.) Pour the mixture into an airtight container and freeze for several hours. You can eat the nice cream as is, or if you want it to have a more soft-serve consistency follow these steps.

5.) Scoop as much nice cream as you want to eat or serve into your high-speed blender. Add a little more nut mylk and blend on high until the consistency of soft serve. [A note about adding the mylk, start with less, as you can always add more. You don’t want the nice cream to end up too runny.]

6.) Serve on it’s own, or as a topping on your favorite smoothie. To make a swirl, I just use a pastry bag and star tip attachment, but the nice cream is just as delicious without the swirl.

April 27, 2016 5 comments

Dessert

Coconut-Avocado-Lime Smoothie Pops

I will take any excuse to make smoothie pops. An 85 degree day in April is definitely one of them. This recipe is easy to make and can be made with or without sweetener. These smoothie pops are thicker and creamier than normal ice pops. The tanginess of the lime pairs well with the rich coconut and avocado.

If you don’t own an ice pop mold, do yourself a favor and buy this one. Ice pops and smoothie pops are so easy to make and an essential item for any hot summer. I will definitely be posting more recipes as the weather gets warmer. I would love to hear your ideas for flavors. If you want to see something specific, let me know in the comments section.

Coconut-Avocado-Lime Smoothie Pops
[Makes 12 pops]

2 young coconuts, meat scraped out and water reserved
1 can coconut milk
Juice from 3 small limes
1/2 cup coconut water, from young coconuts
1 small avocado
3 tablespoons dried coconut
1-2 tablespoons maple syrup (optional)

1.) In a high-speed blender, mix the coconut meat, coconut milk (from can), lime juice, coconut water and maple syrup, if using, until very smooth. Using a rubber spatula, scrap 3/4 of the mixture into a narrow-mouth jar, pitcher or something that pours easily. Stir in the dried coconut with the rubber spatula.

2.) Add the avocado to the remaining mixture, and blend until smooth. You can add a bit more coconut water if the mixture gets too thick.

3.) Fill the ice pop molds 1/3 of the way full with the avocado mixture to create your green layer. Place the ice pop molds into the freezer for about 10-15 minutes. The mixture should not freeze, but just stiffen up a bit.

4.) Remove the molds from the freezer, fill each mold to the end with the white coconut mixture. Place the cover on the molds, and then insert the ice pop sticks into each of the molds. Freeze overnight.

5.) When you are ready to eat, run the entire ice pop mold under hot water for about a minute or until the smoothie pops slide out of the mold easily. Enjoy!

April 7, 2016 0 comment