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Call it ice-cream, call it pudding, as long as it’s chocolaty, soft, and cool in my mouth, it’s one of the ultimate heat breakers for summer. The fact that it’s gluten, and dairy free, both paleo and vegan, elevates it to ideal. And, to top it all, it’s easy to make. Oh, it will be somewhat grainy, as I like to feel some chunks (dates, pecans). Now that’s pure awesomeness.

chilled chocolate banana date mousse

chilled chocolate banana date ice-cream

you’ll need:

How to:

  1. Pulse the coconut flakes in a food processor, for about 1-2 minutes. At first it will be powdered, and then it will start to stick to the container walls.
  2. Peel bananas and cut roughly into slices, and add to the coconut mixture in the food processor. Add cacao powder, medjool dates (make sure no pits), and pecans. Add any optional flavors*.
  3. Blend in food processor until thick and creamy. If you like it smoother (and not feel the date, or coconut chunks), keep blending even more.
  4. Transfer to a freezer-safe dish, and tuck in the freezer 30-60 minutes, yet not too long so it doesn’t harden too much. If you do leave it too long, that’s fine, just thaw it outside for a while, before serving. Alternatively, you can save in the fridge, covered, to have it as a soft mousse/pudding treat. All of the above, if you don’t finish it right away.

optional flavors to add:

  • 1/4 tsp cardamom powder + 1/8 tsp chili powder. YES, it’ll add pizzazz to your mouth;
  • 1/3 tsp cinnamon powder;
  • 1/3 tsp coffee powder + 1/8 tsp chili powder + 1 Tbs vanilla extract;
  • throw in some of your favorite nuts and berries (goji, mulberries, etc’);
  • throw in some mini chocolate nibs or chocolate chips.

What’s your favorite addition?

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Every once in a while, I crave sweet, like all normal people. I especially want my CHOCOLATE. I love chocolate.

Usually I’ll have a few squares of 85%-90% cacao chocolate, like Lindt, or Green & Black Organic. Yet, sometimes, I just need to feel the soft, creamy, chocolaty, mousse-like texture on my tongue.  

Chocolate pudding, Paleo

Tad-dam
Chocolate Pudding.

Enter the chocolate pudding.

For this basic pudding, there are no more than 4 ingredients (!):

  • 1 whole avocado, ripe
  • 2 TBS coconut oil
  • 2 TBS cacao powder
  • 2 TBS pure maple syrup
group photo. say cheese, ahem... I mean chocolate

group photo. say cheese, ahem… I mean chocolate

how-to:

  1. With a spoon, scoop out all the avocado, sans skin and seed, into a food processor. Lick the spoon, it’s good for you.
  2. Add the other ingredients to the food processor.
  3. Start processing by pulsing on high speed, until the mixture is homogeneous, in a creamy-like consistency. You do not want to see little specks of avocado. Everything has to look like brown, chocolaty, unified pudding.
  4. At this point, you may transfer the cream into a nice container, and cool it for 10 minutes in the fridge. Or, I just finish it off right there and then.
ingredients for paleo chocolate pudding

ingredients enjoying their last moments as singles

paleo chocolate pudding

ingredients are blended into a soft, velvety chocolate pudding

notes:

  1. coconut oil, cacao powder and maple syrup- you want them of high quality, preferably organic.
  2. you better blend the mixture well, or else you’ll have green avocado specks. While that’s not too bad, try to explain that to your guests.
  3. Personally, I don’t go after a very sweet kick, a little will go a long way. Being Paleo kind of lowered my sweet-taste lever, so 2 TBS of maple syrup are enough for me. You may need to add maple if you like it sweeter.
  4. This is a basic recipe, but there are many add-ons that could elevate your pudding for a festive occasion or just to fancy it up. Add any one of these to the food processor: 1/2 sp. pure vanilla extract, 100 g of melted chocolate bar, chopped nuts (almonds, walnuts, macadamia, etc.), shredded coconut (I used it on top, to garnish), chopped dates, chocolate chips, chopped banana chips, whatever makes you happy.
  5. do not refrigerate the pudding for too long, as the coconut oil tends to harden.
sweet life

sweet life

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Hanukkah, the holiday of lights, or the holiday of oil, is approaching quickly.

As the story goes, when the Maccabees (very angry Jewish rebels) returned to the destroyed Temple (destroyed by the Syrian-Greeks), they had only one day’s worth of oil to light the Menorah and purify the Temple, but surprise surprise- the oil lasted for full eight days.

Ever since that story, Jews are bound to show happiness for that amazing miracle by eating oily foods. In fact, the essence of most of the Jewish holidays is known to be: “they fought us, we fought back, yalla, let’s eat!”

So let us look at the bright side, and instead of remembering that deep fried food is, emmm, not so good for us, let’s commemorate the extraordinary event of the oil and light, and move on to fluffy, fun filled side of

**** drum-roll please****

pile of goodness

pile of goodness

Sufganiyot

As I needed to write a post about Sufganiyot for one of my customers, I have decided to make them. Yet, as opposed to the traditional Sufganiyot made from yeast, and take a whole day to plan and prepare, I made those little cuties, sweet and soft dumplings, that do not leave us feeling bloated, but rather light. Did I mention they look silly? In a positive way, of course.

maverick, nonconformist looking sufganiyot

maverick, nonconformist looking sufganiyot

you’ll need:

  • 2.5 cups of flour
  • 1.3 cups yogurt
  • 3 spoons sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange rind (optional)
  • oil (I wasn’t kidding, there’s deep frying involved)
  • confectioners’ sugar
ingredients for sufganiyot

ingredients for sufganiyot

how-to:

  1. In a deep frying pan, start heating at least 2 inches of oil to medium heat*. Meanwhile:
  2. Combine all dry ingredients in a bowl. mix.
  3. pour all wet ingredients into the mixed flour, and whisk slowly together, until smooth and all the flour dissolved.
  4. Working in batches of 5 or 6, slip dollops of doughnuts into hot oil (365°F, 185°C) using 2 tablespoons. Don’t make the doughnuts too big, and let them get their own happy, free shape. They’re not supposed to be perfectly round. Fry, turning once, about 1.5 minutes on each side, until golden brown. Remember to be careful, as the oil is very hot.
  5. Using a slotted spoon, transfer doughnuts to paper towels to drain.
  6. When the sufganiyot are cool, sprinkle the confectioners’ sugar on top. Take a good look. Enjoy. Bite.
mix, whisk, dunk in oil

mix, whisk, dunk in oil

* I recommend using a wide pot to make it easier to maneuver sufganiyot in and out of the hot oil. Also, don’t heat oil too quickly, let it take it’s time. You can test the temperature with the end of a wooden spoon. If it bubbles vigorously, you have reached the desired temperature.

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