The Rich Vegetarian

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August 20, 2013 / 4 Comments

Raw Carob-Walnut-Coconut Fudge

Some desserts are destined for greatness. Take this one, for instance.

“The rich notes of coconut oil combine with the mild sharpness of carob to create a creamy and delicious raw fudge that is punctuated by little bites of walnut, the faintest whiff of vanilla and a smidgen of sea salt.”

I suppose that is how a seasoned food blogger would describe this dessert. Am I a seasoned food blogger? Not really. So I am simply going to say that this is a delightful little piece of sweet heaven. The taste is so memorable that I was reminded of it throughout my morning yoga and meditation. It lingered on in my mind, my taste buds, my nose… 🙂

Did I also mention that it is gluten-free, raw and vegan?

This excellent recipe came to be via AllGoneVegan. Oops, I made a slight change. I used carob powder in place of raw cacao and I am glad to say that the fudge does not suffer from the substitution, not even a little. I love it. In fact, it makes me doubly happy that I can avoid that hefty dose of caffeine.

Raw Carob-Walnut-Coconut Fudge

Notes

The fudge set in an hour or so. The coconut oil in the recipe is what makes it firm, I think.

After a couple of hours, I took the block of fudge out of the freezer, cut it into bite-sized pieces and put them in a plastic container. Back it went to the freezer and that’s where I stored it.

The coconut oil grants the fudge firmness but when you bite into a piece, it dissolves into a rich creaminess… Full marks for texture!

I think I’ll make this again and again… All my friends loved it unreservedly. I might add in a few raisins next time.

The flavor of coconut oil isn’t intense but it is unmistakeable.

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August 6, 2013 / 0 Comments

Coco-Roons Raw Choco-Coconut Brownies

Going to T J Maxx is always an adventure. I never know what unexpected treat I am going to find in the food aisles. Last visit, I espied a packet of raw brownies, courtesy Coco-Roons. Raw, gluten-free, organic, vegan, soy-free… oh Yum.

Raw Brownies

Raw Brownies

The raw coconut brownies have a satisfying crunch to them. The slight bitterness of the chocolate is offset by the pleasant richness of the coconut flakes. if you are a fan of the chocolate-n-coconut combination, you will love this little nugget of goodness. Each brownie packs a solid punch. In fact, I could easily be satisfied with half a brownie; it is that rich and chocolatey.

Raw Brownies from Coco-Roon

Raw Brownies from Coco-Roon

And then you read the list of ingredients.

Raw unsweetened coconut, Raw almond flour, raw cacao, unfiltered maple syrup, raw cold-pressed coconut oil, vanilla extract, Himalayan crystal salt.

Awesome!

 

 

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December 4, 2012 / 2 Comments

Apple Pie for Breakfast!

Imagine an apple pie so healthy that you can eat it for breakfast every day. One that is choc-a-full of coconut, pecans, dates, apples, cinnamon, nutmeg and other spices, an apple pie that is vegan and gluten-free, spicy and sweet, healthy and nutty and all that good stuff…

I got the recipe from John and Brenda Strickland, good friends from Atlanta Unity. I believe they got it off the Internet although John couldn’t remember the source. Thanks, John and Brenda!

This is a keeper of a recipe. I have made it twice already. P loved it, so did I. I remember eating a slice for breakfast each morning! A food processor is mighty useful to make this pie unless you like to chop up six apples into tiny bits and bites. I put my cute little Kitchenaid to good use here. I had no pecans, so I used walnuts instead. Also, I used lime juice instead of lemon juice.

The first time I made it, I followed the recipe. Second time, I halved the proportions but used the same 9″ pie plate. End result? A delicious apple pie that was a sliver high. Note to self, use a smaller pie plate if you halve the recipe.

Crust
1.5 cups shredded coconut
1.5 cups pecans
0.5 cups pitted dates
0.5 teaspoon salt

In a food processor, combine the coconut, nuts and salt. Process until fine. Add the dates and process until a dough is formed. Press the dough into a 9″ pie plate or tart dish.

Filling
6 cups peeled and chopped apples
Juice from half a lemon
1 cup of pitted, soaked and drained dates
2 heaped teaspoons cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

Combine two cups of the apples in food processor along with the rest of the ingredients. Blend well and pour the mixture over the remaining apples. Mix well. Pour the apple mixture into the pie crust. Refrigerate for an hour or longer.

Tada!

Raw Apple Pie

John and Brenda made this pie a day ahead and chilled it overnight. That’s what I did as well. It helps the pie to firm up and set. I used Fuji apples but I am sure it will taste great with other varieties as well. This is a recipe that you would have to try real hard to go wrong with. You can’t mess up this apple pie, really.

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