Posted in Add and mix, tagged chocolate, dairy free, egg free, gluten free, mousse, paleo, recipe, sweet, vegan on May 28, 2016|
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I wanted to make a vegan cake for someone’s birthday, but most vegan desserts usually contain some grains or processed sugar, which I try to avoid, being Paleo. On the other hand, I do use eggs for baking, but that’s not vegan, right? I also wanted chocolate, thank you.
This cake was gone after a day!
After googling endlessly for the ideal combination of vegan and paleo with chocolate, I found Ester Perez’ recipe that looked promising and really pretty. I made two versions of it after tweaking it to my needs (basically, to ingredients I had at home) and thought this version is the better one, cause I don’t like it too sweet:
- 1 cup pecan halves
- 7-8 pitted dates
- 1/2 teaspoon salt
- 1 Tbs water
- 3 ripe avocados
- 1 frozen banana
- 1/2 cup maple syrup
- 3/4 cup unsweetened organic cocoa powder
- 4 Tbs melted organic cold-pressed coconut oil
- 1 Tbs organic vanilla extract
- 1 teaspoon organic cinnamon powder
- 1 teaspoon sea salt
- combine first 4 ingredients in a food processor or blender. Blend until sticks together. You don’t want to turn it into a powder, but you don’t want any whole pecans in there either.
- Once blended, press the mix into a pie plate. You don’t have to butter the pan.
- Set that aside and make your filling.
- Add the remaining ingredients into the food processor or blender.
- Once ingredients are completely blended together into a creamy consistency, pour mix into the prepared crust.
- Set in the fridge to chill until serving, or if making ahead, freeze and serve at a later time, but thaw at least an hour to room temperature before serving.
This is a great dessert for a warm summer night, it’s cool and light. Only problem is, it’s so tasty and such an easy pie to make, that it’s tempting to make again and again. Bon Appétit!
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Posted in Add and mix, tagged chocolate, dairy free, dessert, easy, egg free, food, gluten free, mousse, paleo, pudding, recipe, sweet on October 2, 2013|
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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.
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
- With a spoon, scoop out all the avocado, sans skin and seed, into a food processor. Lick the spoon, it’s good for you.
- Add the other ingredients to the food processor.
- 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.
- 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 enjoying their last moments as singles
ingredients are blended into a soft, velvety chocolate pudding
- coconut oil, cacao powder and maple syrup- you want them of high quality, preferably organic.
- 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.
- 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.
- 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.
- do not refrigerate the pudding for too long, as the coconut oil tends to harden.
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