Rocky Road Caramel Drumstick Pie (Vegan)

~ Inspired by the nostalgia of caramel drumsticks and rocky road desserts, I half-hazardly combined the two in this vegan adaptation. ~

Graham Cracker Crust

1.5 cup finely ground gluten free graham crackers

1/3 cup coconut sugar

a pinch of salt

8 tbsp coconut oil

Mix together and press into a glass backing dish.

Bake for 7m @ 375 degrees.  Then let it cool.

Melt 1 cup dark chocolate chips in a double boiler.  Line the cooled crust and then place in the freezer to solidify.  This is to mimic the drumstick cone chocolate coating. 

Coconut Cream Filling

160 ml coconut cream

1/2 cup coconut oil

1/4 tsp vanilla bean powder

3 tbsp agave

Almond Butter Caramel

1/4 cup almond butter

1/4 cup agave (maple syrup would have been optimal but I was out.)

2 tbsp coconut oil

Toppings

Drizzle with almond butter caramel and top with vegan marshmallows, chopped, unsalted peanuts and shredded dark chocolate.

Rosemary Cardamom Kumquat Tarts

These little beauties are tart with a pinch of savoury and sweet.  

The perfect transition from winter into spring/summer flavours.  

Rosemary Cardamom Tart Shells

1.5 cup Soaked Cashews

1/2 tsp vanilla bean powder

6 cardamom pods (extract seeds and blend in a spice blender)

2 tbsp fresh rosemary

4 dates

Kumquat Cashew Filling

3/4 cup seeded kumquats

12 tbsp water

4 dates

1/2 cup soaked cashews

White Chocolate Top Layer

1 cup cacao butter

2 tbsp coconut sugar( I used 2 tbsp honey but it separated when solidified)

A dash of grey sea salt

Candied Kumquats

8 kumquats

2 tbsp water

A pinch of vanilla bean powder

1.5 tbsp honey

Prep 2 cups of cashews the night before by soaking them in water in the fridge.  If you’ve forgotten, an hour or 2 before of soaking will do, if you have a high speed blender.  

Dry off your cashews with a fresh dish cloth.  Place 1.5 cups of cashews in a food processor with the rest of the crust ingredients.  Blend until smooth and press into silicone muffin tins or paper wrappers.  Place in the freezer.

Slice 3/4 cups of kumquats in half and remove seeds.  Place in a blender with the last of the cashews (1/2 cup), 12 tbsp of water to thin it out and 4 dates to cut the tartness. Blend until smooth.  The mixture should still be quite thick but at a touch more water if it’s not blending.  Fill the tart shells leaving a bit of room at the top and rerun to the freezer.

For the white chocolate layer, melt in a pot over low heat with coconut sugar and sea salt.  Let it cool slightly but not so much so that it starts to solidify again.  Pour over frozen tarts and return to the freezer.

Slice kumquats into wheel shapes and de-seed.  In the meantime, in a small pot, allow water, honey and vanilla to come to a boil.  One it’s boiling, add the fruit and bring it back up to a boil.  Then reduce to a simmer for 10m.  Remove from the stove and allow to cool before placing in a glass dish with the syrup in the fridge. 

Once the white chocolate layer is solidified, remove from their silicone tart shells and top with candied kumquats.  These tarts can then be stored in the fridge.  

Makes about 9 tarts

Could easily be made into a cake as well, using a spring form pan.

Takes ridiculously too long to make.

Strawberry Milkshake (Vegan)

Strawberry Milkshake (Vegan)

1/4 cup coconut milk

1/2 cup filtered water

1 cup strawberries

3 medjool dates

1/4 tsp almond extract

1/2 tsp raw vanilla bean powder

Blend everything together and garnish with fresh berries.

Mint Chocolate Nib Smoothie

This Summer, I invented a smoothie that sort of tastes like mint chocolate chip!

-1/4 small honeydew melon
-1/4 tsp vanilla bean powder
-1 tbsp coconut oil
-1 tbsp hemp seeds
-1 tbsp cacao nibs
-8 mint leaves
-6 ice cubes

Spiced Squash Pie with Vanilla Date filling (Raw Vegan)

I experimented with squash this thanksgiving season and this pie was an instant success.  When my friend woke up with cravings for it the next morning, I knew I just had to share.

Crust:
Mix equal parts;
Hazelnuts
Cashews
Pecans
Flax
Hemp Seeds

It should be 1 1/3 cup approximately

12 Medjool Dates
2 tbsp Apple Pie Spice


Filling:
1/2 Butternut Squash
6 Medjool Dates
1/2 can Coconut Milk
8tbsp Soy Lecithin
1/2 cup Coconut Oil
1tbsp Cinnamon
1tbsp Cardamom
1/4 tbsp all spice
Pinch of Sea Salt
1/3 a Lemon Juiced

Topping:
1 1/2 tbsp Vanilla Bean Powder
1 tbsp soy Lecithin
1/3 cup Unsweetened Almond Milk
5 Medjool Dates
2 tbsp Coconut Oil
A pinch of Cardamom and Cinnamon

Instructions

1) Blend all the crust ingredients in a food processor until it sticks together.  Press it into the bottom of a pie pan.  I chose a glass one.  Place that into the freezer for the time being.

2) Cut the skin off half a squash and place it in a high speed blender.  Add the rest of the ingredients for the filling and blend until smooth.  Pour that into the base and place back into the freezer.

3) For the topping, blend all the ingredients and put into a piping bag. Decorate the top as desired. 

4)  Let the pie set overnight or in the freezer for an hour for quick setting.