Dessert Archives - Page 4 of 10 - Coconut and Berries

(Video) Review: The Vegan Kind Box

I’ll be back with a recipe tomorrow but today I’ve got something a little different to share. I’m talking about The Vegan Kind Subscription Box. Watch my video to hear all about it!

Head over to The Vegan Kind site to read more about the company and sign up for your subscription box.

Here’s a closer look at what came in my box:

Golden Apple Raw Hazelnut & Peppermint Biscuits

Hectares Piri Piri Sweet Potato Crisps

Bio D Laundry Liquid

Scoff Dark Chocolate Fudge, Dormouse Tea Company Jasmine Tea, Whole + Vanilla Spice Hot Pot

+ Recipe from Gluten Free SCD and Veggie

Every month your box will contain some of the following:

Accessories
Foods
Toiletries
Cosmetics
Cleaning Products
Household supplies
Recipe Card

All VEGAN of course!

(Disclaimer: The Vegan Kind provided me with a free sample box for review purposes, but, as always with my reviews, opinions are entirely my own. )

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Raw Chocolate-Hazelnut Strawberry Jam Thumbprints

Cookie time! It’s been weeks since I shared a cookie recipe here. I know I said I’m typically more of a muffin girl, but the truth is I love them both! And these Raw Chocolate-Hazelnut Strawberry Jam Thumbprints definitely got me excited about cookies.

I recently got the chance to try a few products made by Windy City Organics, a US company specializing in raw, vegan and organic products. You may have heard of Rawmio and Dastony before, two brands of raw nut butters, and if you haven’t been lucky enough to have tried them yet you’ll just have to believe me when I say these are the best nut butters EVER.

They’re so so smooth, it’s hard to believe they’re raw. The Rawmio Chocolate Hazelnut Butter is honestly like liquid silk! Rawmio actually make another product called “Rawmio Hazelnut Silk”, which is White Chocolate Hazelnut Butter, so I can’t even imagine how heavenly that one must be.

I’ve got another recipe coming up using one of the Dastony nut butters…but for this recipe I used the Rawmio Chocolate Hazelnut Butter.

Who doesn’t love strawberries and chocolate together?!

I decided to make a raw strawberry jam to fill my little chocolat-ey cookies, but you could use your favourite berries, or, if you’re not fussed about keeping them raw, you could simply use a good-quality jam from a jar. You might have tried raw jam made with chia seeds before and I’ve made my own blackberry version before. I made this one smooth and thick rather than chunky-style though by blending the berries with the chia seeds and adding dates to thicken it further and add that jammy sweetness.

These cookies are super fudgy and quite different to your typical nut/date based raw cookie. I based them on my Raw Berry Cream Brownies (my most popular recipe to date!), using coconut flour as the base which gives them their unique texture.

Hope you enjoy!

Raw Chocolate-Hazelnut Strawberry Jam Thumbprints

2014-04-07 13:13:01

Serves 6

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Raw Strawberry Jam

5-6 Medjool Dates, pitted and diced
1 Tbsp Lemon juice
1 C Strawberries, washed, hulled and diced
1 Tbsp Chia seeds
1/2 tsp Vanilla extract (optional)
Pinch of salt

Raw Chocolate-Hazelnut Cookies

1/4 C Rawmio Chocolate Hazelnut Butter (Original), melted
2 Tbsp Coconut sugar
3-4 Tbsp Almond milk
1 Tbsp Ground flax
1/16 tsp Salt
1/4C + 1 Tbsp Coconut flour
2 Tbsp Almond flour/ground blanched almonds
1/2 Tbsp Raw cacao

Instructions

Make the strawberry jam first. Blend together all your ingredients in a high speed blender until perfectly smooth. You may need to scrape down the sides several times to get everything incorporated. Refrigerate while you make the cookies.
In a medium-sized bowl, whisk together the chocolate hazelnut butter, coconut sugar, almond milk, flax and salt. (To melt the chocolate hazelnut butter, which is solid at room temperature, place the jar in a bowl of hot water or in a dehydrator for a few minutes).
Stir together the remaining ingredients in another bowl.
Add wet to dry and stir together to combine well. It will be very thick but shouldn't be dry. If it is, add almond milk 1 tsp at a time until desired consistency is reached.
Divide the mixture into 6, roll into balls and flattened with the palm of your hand. Use your thumb to make small indentations in each of the cookies and fill with a small amount of the strawberry jam.
Drizzle with more Rawmio chocolate hazelnut butter for extra deliciousness!
Store in the fridge.

Notes

If you are using another brand or homemade chocolate hazelnut butter it will likely be much thicker than Rawmio, and more or less sweet so you may need to adjust the amounts of almond milk and coconut sugar accordingly.

Coconut and Berries http://www.coconutandberries.com/

US folk, you can buy Rawmio products here. You can also buy direct from Windy City Organics- just get in touch for a shipping quote. I gather they’re also working on getting more stockists worldwide so fingers crossed that happens soon!

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Little Lemon Pots

I know I talk about the weather all the time but you’ll have to forgive me that. I’m British after all, it’s what we do.

Besides, this weekend’s been rather exceptional so I can’t help but mention it. Glorious sunshine, blue skies and up to 16C! It’s been so lovely wandering around town seeing everyone with smiles on their faces and the park packed with people making the most of it. Bliss!

I’m done with weather talk now but this recipe really is just right for springtime…

I was thinking about the desserts my Mum made when I was growing up and which my brothers and I liked best. We each had our favourites: There was the dark and sinful Chocolate “I Dare you”, the gooey Honeycomb Pudding (my favourite), and the elegant Baked Lemon Tart. These were reserved for Sunday family lunches or special occasions.

These little lemon pots weren’t one of our Sunday lunch desserts but something my Mum would make for dinner parties as a simple but always popular option. There’d usually be a couple of desserts for these parties which meant occasionally the odd lemon pot or two was left over for my brothers and I to enjoy the next day! The original recipe wasn’t vegan in the slightest, calling for mascarpone and several eggs I seem to remember, but my vegan version has all the same appeal- light and lemony with just enough sweetness and richness.

I used silken tofu for the base as it works wonderfully for light creams and mousses and is a nice alternative to heavier nut-based desserts. I played around to get, what I think, is just the right balance of sweet/tart, but feel free to adjust according to preference.

Little Lemon Pots

Yield: 4 Servings

Little Lemon Pots

Ingredients

1 350g/12.3oz pkg Silken tofu, drained
1/4 C Agave OR Coconut nectar
Zest of 1 lemon
5 Tbsp Lemon juice
1 tsp Vanilla extract
3-4 Tbsp Coconut butter
Pinch of turmeric (optional, for colour)

Instructions

Add the tofu, sweetener, lemon zest and juice and vanilla to your blender jar and blend until perfectly smooth.
Add the coconut butter and turmeric, if using, and blend again.
Divide between 4 ramekins and refrigerate for at least 2 hours before serving.
Serve with fresh berries.

http://www.coconutandberries.com/2014/03/08/little-lemon-pots/

What desserts were your childhood favourites?

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Review: InSpiral Products

The inSpiral Lounge Café in Camden, London, holds a special place in my heart as the first vegetarian restaurant I went to, many moons ago! (It’s vegan, with the exception of the option of cow’s milk for hot drinks. ) I loved the friendly, funky vibe and the great-tasting, wholesome food. There’s also a big emphasis on raw food, which definitely appeals to my tastes.

I’ve been back many a time since my first visit and have watched the brand grow and grow. They’ve launched a range of amazing raw vegan products which are now sold, not only in the Lounge but also in their online store, shipping worldwide!

Raw Banana Supergreen Bites

Raw Chocolatey Superfood Bites

Raw LoveBerry Superfruit Bites

I love their Raw Granola Bites either for snacking straight out of the bag or for breakfast: as a smoothie topper or in a bowl with fresh fruit and almond milk. They even come in fully compostable bags!

This is a new product for inSpiral- granulated Stevia sweetener. You’ve probably seen stevia about recently as the latest sugar alternative of choice for many health foodies. It doesn’t affect blood sugar levels and is completely natural, extracted from the stevia leaf. There’s often a bitter aftertaste associated with stevia but I couldn’t detect any with this brand.

inSpiral Kale Chips are simply the best! They’re 100% natural, raw and organic and come in a whole range of delicious flavours, including Purple Corn, Baobab & Onion, Wasabi Wheatgrass, Cacao & Cinnamon and more. I’ve tried various brands of commercial kale chips but none compare. These have a thick, flavourful coating, and satisfying crunch. They’ve definitely turned this sweet tooth into a savoury snacker!

I’m actually not mad about inSpiral desserts for some reason (The Raw Chocolate Blackout tart is the exception)…I find them almost too rich but I know many people love them so you’ll have to judge them for yourselves. The dessert pots are fully raw like all their products and come in Christmas Cake, Carrot Cake, Vanilla Berry Cream, Tiramisu, Hazelnut Creme, Passionfruit and Chocolate Blackout.

Finally, another savoury love of mine, the Raw Crackits. Their new recipe is even better than before and contains extra added health booster: Reishi, Siberian Ginseng, Shatavari and Rhodiola! Made from raw almonds, buckwheat and flax they’re crunchy and crumbly just like baked grain crackers.

Pictured are the herb crackits spread with mashed avocado. I can’t pick a favourite flavour.

inSpiral products are available in health food stores nationwide and, as mentioned, you can also purchase online from anywhere in the world.

Have you tried them yet? If not, what would you most like to try?

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Disclaimer: inSpiral provided me with a few products for review but most were purchased myself and, as always, all opinions are my own.

Spiced Caramel Pears

As much as I worry about being “old” (yes I know rationally that 23 is not old…) and not having my life mapped out or really too much idea about what I want to do with it, there are definitely upsides to getting older. One is that I’m more comfortable just being me and worry far less about other people’s expectations or opinions.

Strange place to start perhaps but I came to this conclusion when faced with these pears. So pretty with their skin rosy and gleaming in the sunlight, they made me smile! Then I realized that it’s probably not many 23 year-olds who get so excited about fruit….But I really don’t care, I’m happy with my own ways and don’t mind being different at all.

Even if most of my “real-life” friends don’t understand my enthusiasm for fruit and vegetables I bet that many of you do! And I’m sure you agree that these beauties needed an elegant dessert to showcase them in their full glory!

Baked in a buttery caramel with warming spices the fruit softened and sweetened up and was gorgeous with vanilla ice cream and a smattering of toasted almonds. A no-fuss but still special dessert.

Spiced Caramel Pears

Yield: 4 Servings

Serving Size: 2 pear halves

Ingredients

4 Medium-sized, ripe but firm pears, peeled and halved
6 Tbsp Coconut sugar
3 Tbsp Coconut oil
1/8 tsp Salt
3/4 tsp Ground ginger
6 Cardamom pods OR 1/2t Ground cardamom

Instructions

Preheat the oven to 180C/350F
Put the coconut oil in a small pan with the coconut sugar, salt and ginger.
Cut open the cardamom pods, shake out the seeds and grind in a pestle and mortar. Discard the pods and add the ground cardamom to the pan.
Warm over low heat for 5-10 minutes until the coconut oil is melted and combined well with the sugar (N.b. Coconut sugar does not melt quite like white sugar so it may not look homogeneous) .
Spread the caramel into a roasting dish and arrange the pears on top, cut-side down
Cook for 20 minutes, then turn the pears over, basting with the caramel, and cook for a further 20 minutes.
Cool for 5 minutes before serving with non-dairy ice cream, yogurt, Coconut Whipped Cream or Vanilla Bean Cashew Cream

Notes

Extras can be refrigerated but must be reheated and eaten warm as the coconut oil will harden when cold.

http://www.coconutandberries.com/2014/02/24/spiced-caramel-pears/

The spices are entirely optional and the “Caramel Pears” without the spices are still delicious. You could top them with cacao nibs for added flavour complexity and crunch instead.

Have you learnt any life-lessons through cooking?!

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