Chocolate Fruit Tacos
Dessert can be breakfast. Or any meal of the day really.. I had this fruit taco for supper one day and it was wonderful. When I had it for breakfast the next day it was equally as wonderful. Enough chit chat though, here is how to make this healthy, delicious dish.
Ingredients:
For the Tacos:
1/2c almond milk
1/4tsp baking soda
1/4tsp apple cider vinegar
1tbsp cocoa powder
1/4c gf flour
1/2tbsp maple syrup
1/2tsp baking powder
For the chocolate sauce:
1/2c coconut oil
1/2c cacao powder
1/2tbsp maple syrup
Directions:
1. Sift together all the dry ingredients in a bowl and whisk until well combined.
2. Add in the almond milk and maple syrup and mix, then add in the apple cider vinegar and whisk until all is smooth.
3. Put a pan on medium heat and add a bit of sunflower oil (to prevent sticking)
4. Ladle in approximately 1/3c of the mixture and flip once holes appear on the top. It should take about 4-5 minutes for the taco to be completed. This recipe yields about 4-5 tacos, depending on the size.
5. Chop any fruit of your choice (pictured is a combination of cantaloupe, fonzy melon and kiwi. It was fabulous)
6. Drizzle the chocolate sauce (make by melting the coconut oil, maple syrup and cacao powder together in a sauce pot) and maple syrup to your liking then enjoy!
Keep it real, my Taco friends.
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| Chocolate Fruit Taco |
Ingredients:
For the Tacos:
1/2c almond milk
1/4tsp baking soda
1/4tsp apple cider vinegar
1tbsp cocoa powder
1/4c gf flour
1/2tbsp maple syrup
1/2tsp baking powder
For the chocolate sauce:
1/2c coconut oil
1/2c cacao powder
1/2tbsp maple syrup
Directions:
1. Sift together all the dry ingredients in a bowl and whisk until well combined.
2. Add in the almond milk and maple syrup and mix, then add in the apple cider vinegar and whisk until all is smooth.
3. Put a pan on medium heat and add a bit of sunflower oil (to prevent sticking)
4. Ladle in approximately 1/3c of the mixture and flip once holes appear on the top. It should take about 4-5 minutes for the taco to be completed. This recipe yields about 4-5 tacos, depending on the size.
5. Chop any fruit of your choice (pictured is a combination of cantaloupe, fonzy melon and kiwi. It was fabulous)
6. Drizzle the chocolate sauce (make by melting the coconut oil, maple syrup and cacao powder together in a sauce pot) and maple syrup to your liking then enjoy!
Keep it real, my Taco friends.
Choconutter Mousse
Tofu. I'm not the biggest fan I will admit. I don't usually buy tofu but I wanted to make stir fry the other night and had an urge to add some tofu so I purchased some. I however, in my tired state bought the wrong kind. I arrived home ready to make a stir fry only to realize I'd purchased medium-firm silken tofu and it would not work in my stir fry. This was merely a blip though, as I wound up throwing together this lovely little dessert. All this to say, in short, Tofu turned out to be a great base for this protein-packed (seriously there is so much protein it's crazy, extremely filling!) dessert so here is the recipe!
PS. It's so secretly healthy you can eat it for dinner. I did.
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| Choconutter Mousse |
Ingredients: (Makes about 2 1/2c worth)
1 block medium-firm silken tofu
2 tbsp peanut butter
1/4c almond milk
3 tbsp cacao powder
1/2 tbsp maca powder
1/4c maple syrup
goji berries and hemp hearts to top
Directions:
1. In a bowl, whisk together the tofu, almond milk, cacao, maca and maple syrup.
2. Add in the peanut butter and whisk until well-blended.
3. Top off with goji berries and hemp hearts to your desire.
Stay Nutty, folks
These little guys are a treat I made for my beautiful friends for their period study. These are a basic chocolate cupcake with a lovely coconut frosting. This also works well as a loaf- Make it in a cupcake dish or a cake dish, versatility! Whoo!
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| Chocolate cupcake topped with a coconut frosting |
Ingredients:
For the cupcake:
1 1/2 c gluten-free flour
1/2 tsp salt
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 c cocoa
1/3 c sunflower oil
1 1/2 c plain, unsweetened almond milk
For the frosting:
1/2 c coconut milk
1 tbsp vanilla extract
1/2 c icing sugar
1/4 c earth balance (or other butter substitute)
1 1/3c shredded coconut
Directions:
For the cupcakes:
1. Preheat the oven to 375 degrees.
2. Sift together all the dry ingredients in one large bowl.
3. Pour the wet ingredients into the large bowl, whilst whisking. (That was a fun alliteration)
4. Once the batter is shell whisked and at a smooth consistency pour it into your containers.
5. Pop these little guys in the oven and leave for 20 minutes. Double check to make sure they are cooked by using the old knife trick. (Stick a metal knife into the centre of one- if wet batter doesn't come out, you're golden.)
For the frosting:
1. Toss all the ingredients in a bowl.
2. Blend it all together (I used my hand blender)
3. After the mixture has come together and become gooey and frosting-like, bring back the whisk and fluff it up! The only thing better than coconut frosting is fluffy coconut frosting.
Decorate them up and make it pretty. Eat the happy food, and be happy.
February 15, 2014
Chocolate Cashew Cups
THESE. These were a little something I whipped up for Valentines Day for some of thepeople I love dearly. These are vegan, gluten free and naturally sweetened! (except for the chocolate cup and hearts) Decadent chocolate loving in 3 layers and a secret caramel filling! They have been approved by my taste testers so here it is.
Ingredients:
For chocolate cups & hearts:
Enjoy Life chocolate mini chips
For layer 1:
1c jumbo cashews
8 dates (soaked for 2hrs)
2 tbsp cocoa powder
1/4 c maple syrup
For layer 2:
1 c jumbo cashews (soaked for 2 hrs)
2 tbsp cashew butter
2 dates (soaked)
1 tbsp cocoa powder
1/8 c maple syrup
1/4 c & 1 tbsp coconut milk
For layer 3:
3/4 c jumbo cashews (soaked)
2 dates (soaked)
2 tbsp almond milk
For caramel filling:
1/4 c coconut milk
1/4 c maple syrup
1 tbsp vanilla extract
Directions:
1. Place the chocolate chips in a bowl and melt them down. I like putting them in a glass bowl and placing it on top of a small sauce pot of boiling water to avoid burning the chocolate. I find it also melts it very smoothly. Once the chocolate is melted school some into cupcake moulds and spread it up the sides to give yourself a chocolate cup for the base. Place these in the fridge and let them harden. Fill an icing bag with some of the melted chocolate and pipe out whatever shapes you'd like (I went with the hearts and initials in hearts etc) onto some wax paper laid on a baking sheet then moved them into the fridge to harden.
2. While the cups are hardening get started on layer one. Blend all the ingredients together in either a food processor or with a hand mixer until fairly smooth. Depending on your taste you can blend it all together very well or leaving some chunks. Both are still delicious. Once it is all blended bring out your chocolate cup and spread a layer at the bottom of each cup then place the cups back in the fridge.
3. Take all the ingredients for layer 2 and blend away. Once it is blended to your desired consistency (I like it fairly smooth) bring back your chocolate cups and top off another layer. When doing this, leave a small space in the centre open. DO NOT USE ALL OF THE FILLING! You'll need some later. Get to direction 4 and find out why! (ou, anticipation!) Once this is done, send the chocolate cups back to the fridge.
4. Caramel time! Grab a small sauce pot and put in the coconut milk, maple syrup and vanilla extract. heat on low (about 2 or 3) until it is simmering. Whisk the mixture every so often until it begins to thicken. You should be good after about 10 minutes. Then remove the sauce pot from heat and let it cool a bit (approx. 8 minutes) Remove the chocolate cups from the freezer and guess what… fill the empty space you left in the last direction with caramel! You can let the caramel overflow a bit so you have a nice layer of it. Once the warm caramel his the cold cashew filling, it solidifies fairly quickly-while still staying chewy!
5. Remember that layer 4 filling we saved a bit of? Now it is time to whip it out and top off the cashew cup, covering the caramel so it remains a secret surprise!
6. Layer 3, lets go. Blend together your cashews, dates and almond milk until it is well blended. I like it as kind of a whipped topping, so I took out my beaters and whipped it up a bit after I blended them, but either way works! Top off your chocolate cashew cups with this making it pretty.
7. The aesthetics aren't done yet! It's time for chocolate hearts, or whatever else you want to make. Take them out of the fridge and stick 'em on.
Note: Keep these desserts in the fridge! Otherwise it will get kind of gooey. They also just taste better when they are a little chilled. Now eat them! Now!
Happy Valentines Day J, A & R xox
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| Chocolate Cashew cups for some beauties- J, A & R. Shout-out to them for encouraging me to start this blog. xo |
For chocolate cups & hearts:
Enjoy Life chocolate mini chips
For layer 1:
1c jumbo cashews
8 dates (soaked for 2hrs)
2 tbsp cocoa powder
1/4 c maple syrup
For layer 2:
1 c jumbo cashews (soaked for 2 hrs)
2 tbsp cashew butter
2 dates (soaked)
1 tbsp cocoa powder
1/8 c maple syrup
1/4 c & 1 tbsp coconut milk
For layer 3:
3/4 c jumbo cashews (soaked)
2 dates (soaked)
2 tbsp almond milk
For caramel filling:
1/4 c coconut milk
1/4 c maple syrup
1 tbsp vanilla extract
Directions:
1. Place the chocolate chips in a bowl and melt them down. I like putting them in a glass bowl and placing it on top of a small sauce pot of boiling water to avoid burning the chocolate. I find it also melts it very smoothly. Once the chocolate is melted school some into cupcake moulds and spread it up the sides to give yourself a chocolate cup for the base. Place these in the fridge and let them harden. Fill an icing bag with some of the melted chocolate and pipe out whatever shapes you'd like (I went with the hearts and initials in hearts etc) onto some wax paper laid on a baking sheet then moved them into the fridge to harden.
2. While the cups are hardening get started on layer one. Blend all the ingredients together in either a food processor or with a hand mixer until fairly smooth. Depending on your taste you can blend it all together very well or leaving some chunks. Both are still delicious. Once it is all blended bring out your chocolate cup and spread a layer at the bottom of each cup then place the cups back in the fridge.
3. Take all the ingredients for layer 2 and blend away. Once it is blended to your desired consistency (I like it fairly smooth) bring back your chocolate cups and top off another layer. When doing this, leave a small space in the centre open. DO NOT USE ALL OF THE FILLING! You'll need some later. Get to direction 4 and find out why! (ou, anticipation!) Once this is done, send the chocolate cups back to the fridge.
4. Caramel time! Grab a small sauce pot and put in the coconut milk, maple syrup and vanilla extract. heat on low (about 2 or 3) until it is simmering. Whisk the mixture every so often until it begins to thicken. You should be good after about 10 minutes. Then remove the sauce pot from heat and let it cool a bit (approx. 8 minutes) Remove the chocolate cups from the freezer and guess what… fill the empty space you left in the last direction with caramel! You can let the caramel overflow a bit so you have a nice layer of it. Once the warm caramel his the cold cashew filling, it solidifies fairly quickly-while still staying chewy!
5. Remember that layer 4 filling we saved a bit of? Now it is time to whip it out and top off the cashew cup, covering the caramel so it remains a secret surprise!
6. Layer 3, lets go. Blend together your cashews, dates and almond milk until it is well blended. I like it as kind of a whipped topping, so I took out my beaters and whipped it up a bit after I blended them, but either way works! Top off your chocolate cashew cups with this making it pretty.
7. The aesthetics aren't done yet! It's time for chocolate hearts, or whatever else you want to make. Take them out of the fridge and stick 'em on.
Note: Keep these desserts in the fridge! Otherwise it will get kind of gooey. They also just taste better when they are a little chilled. Now eat them! Now!
Happy Valentines Day J, A & R xox
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