Chocolate Mousse

20/11/2012

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Ingredients:
1 1/2 avocado
1/4 cup date syrup
1/2 cup raw cacao powder
1 Tbs vanilla flavouring
1/4 cup carob powder

OR 

Ingredients:
4 avocado's 
1 cup raw cacao powder
1/4 cup coconut oil 
1/2- 3/4 cup agave syrup
1/4 cup water 

Method:
In a power blender, blend all ingredients until smooth.

OR

Ingredients:
2 cups mashed avocado
1/2 cup raw cacao powder
4 medjool dates, pitted
1/4 cup agave nectar, or to taste
Pinch of cinnamon, nutmeg, all spice, cardamom or other spice
Water, if necessary

Method:
Blend all of the ingredients together on high speed in either a blender or food processor until completely smooth. If you don't use medjool dates you'll probably have to soak the dates in water for 20 or 30 minutes beforehand in order that they will blend properly.

Add any other flavours you like at this point such as vanilla bean or other extracts. You may need to add water to get a creamy enough consistency. You could also try using coconut water, date soak water, orange juice or other fresh juices as well.

Carob powder makes another good addition as does almond butter or coconut butter... the variations are endless. Chill if necessary before serving.

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Chocolate Hazelnut Cheesecake

19/11/2012

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Ingredients or the Crust:
1 cup hazelnut meal 
1/4 cup + 2 Tbs raw cocoa powder 
3 Tbs maple syrup 
1 tsp vanilla extract
1 pinch sea salt

Method:
The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you're very brave and don't have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled. It will take a little TLC to get the cheesecakes out, but you can do it! This recipe would fill a 20cm spring form pan or about 12 individual molds. 
 
Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about 0.5 cm thick. Set aside while you making the filling. 
 
Ingredients for the Filling:
2 cups raw cashews, soaked and rinsed (about 1 hour)
1/4 cup + 2 Tbs hazelnut butter (peanut butter works too) 
1/2 cup coconut oil, melted 
1/2 cup maple/agave syrup 
1/2 cup raw cocoa powder 
1/2 cup water 
1/2 tsp salt 

Method:
In a food processor or mixer, blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined. 
 
Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for a large cheesecake). 

Once frozen, remove the cheesecake from the pan. If using a silicone mold they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake, flip the tin upside down and give it a few good whacks against the counter. They should start to slowly side out at this point. Be patient, gravity is on your side. If a few minutes have passed and the cheesecakes are still refusing to drop, use a lighter to heat the bottom of the tin briefly; the heat will help release the cake. 

Place the cheesecakes in the refrigerator and mix the ingredients for the chocolate sauce. 
 
Ingredients for the Chocolate Sauce:
1/3 cup coconut oil, melted 
1 tsp vanilla 
1/4  cup maple syrup 
1/4 cup raw cocoa powder

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Pumpkin Pie

18/11/2012

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Ingredients for the Crust:
1 cup almonds
1 cup walnuts
3/4 cup dates
pinch sea salt

Set this aside: 1/4 cup of shredded coconut or almond flour

Method:
Add ingredients to the food processor and blend until you have a dough ball.  Dust shredded coconut or almond flour on pie plate and then pat your crust dough down on top of that and shape into a crust.

Ingredients for the Filling:
3 cups pumpkin
1/2 cup maple syrup
1/2 cup cashews or macadamia, soaked 1-2 hours
1/3 cup coconut oil
2 Tbs cinnamon
1 Tbs fresh grated ginger
1/4-1/2 tsp nutmeg
1/4-1/2 tsp cloves
1/4-3/4  cup of water (start with 1/4 and add more if needed)
pinch of sea salt

Method:
Place all ingredients into a high speed blender ad blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending and chop your macadamia nuts. Then mix everything together until creamy.  Pour filling over pie crust and refrigerate for several hours before serving.  

Serve with banana pecan ice cream.

Ingredients for Banana Pecan Ice Cream:
4 frozen bananas
1 cup pecans
2 vanilla beans or 2 tsp vanilla
1/4 tsp sea salt
2 Tbs raw, natural sweetener
1 tsp cinnamon
pinch nutmeg
1/2 cup water

Place all ingredients in a high speed blender or food processor and blend until smooth and creamy, like soft serve ice cream.  Serve right away or place in a dish in the freezer.

Recipe by Girlgoneraw.

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