Category Archives: Dessert

Chocolate-Peanut Butter Banana Pudding

These were kind of made by fluke. We originally set out to make whipped coconut cream that was sturdy enough to stand on its own. But since we didn’t have an electric beater, I beat it by hand with a whisk. It worked! We didn’t have the stiff peaks we wanted, but the billowy cream was perfect for puddings!

1 can full fat coconut milk (whipped with whisk to best of ability)
3 tbsp coconut sugar
1/4 cup natural peanut butter
1/4 cup melted dark chocolate
Dash of vanilla extract
Dash of  sea salt
Bananas and chocolate chips for decoration

Whip coconut milk (we used Thai Kitchen and believe it to be the best brand to use to make whipped cream, all the others seemed a little pulpy). Take out 4 ramekins or small containers. Fill each to the rim with pudding mixture. Place in fridge to cool and set (overnight preferably but a few hours would do fine too.) We decorated ours to look like mice (originally they were supposed to be bears but just ended up looking more mousy, we added tails made out of chocolate chips and peanuts!)

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Oh lord…look at these adorkable puddings!

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Key Lime Squares

I remember when I first discovered key lime pie I knew it would be my favourite pie flavour for life. I started making them all the time using the Betty Crocker recipe and people RAVED about it (except for one time I over zested…big mistake). I decided to make key lime squares, which could definitely be made into a regular pie, I just didn’t have enough crust. These are incredibly luscious, smooth and dense. Just like a real key lime pie! The only sugar in it is dates and a little bit of stevia for the filling. I kid you not, these are so creamy and delicious!

1 cup raw almonds

1 cup unsweetened coconut

6 medjool dates

1 tbsp coconut manna (butter) (You could also sub in coconut oil)

 

2 avocados

2 limes (or 4 key limes)

2/3 cup coconut manna (butter)

1 cup full fat coconut milk

Stevia (to taste)

Sea salt, pinch

To start off you’re going to grind the almonds, coconut, dates and 1 tbsp coconut butter in a food processor for a good 3 minutes until it’s very finely crumbled. Press into a parchment lined baking pan and stick it in the fridge while you make the filling!

For the filling, blend up the avocados, zest and juice of 2 limes (or 4 key limes), slightly melted coconut butter, coconut milk, stevia and a pinch of salt. Pour into pan and spread it out so it’s all even. Let cool in the fridge for about 3 hours or more. Slice and serve.

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Black Rice Biko with Pomegranate

One of the ladies I used to work with brought something in to share called “Biko”. It is a Filipino dessert made from sticky rice, sugar and coconut milk. You cook the rice with the coconut milk and sugar until it gets all sticky and caramelized and then you press it into a pan and chill in the fridge. You end up with these soft and chewy rice pudding squares and they’re awesome! I decided to make my own strange version of this dessert and added pomegranate juice and subbed the white rice for black, One thing I definitely should have done is cook the black rice first and then mix everything else in. I stood over the stove for a while hour stirring the pot, waiting for the rice to split open. When using black rice, cook it first based on the directions on the bag and then add remaining ingredients.

3 cup dry black rice, cooked according to package directions

2 cups full fat coconut milk

1/2 cup pomegranate juice

1/2 cup coconut sugar

Dash of sea salt

After cooking the rice in a large pot, add in the coconut milk, pomegranate juice (a really good way to make fresh pomegranate juice is to press the seeds with you fingers through a fine sieve over a bowl), sugar and salt. Stir over medium-low heat until all the liquid has evaporated and you are left with a caramel-y mass of ricey goodness. Press into a pan lined with parchment. Cool in the fridge until firm. Slice and serve!

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A super easy and unique dessert!

Kabocha Squash Brownies

These brownies were inspired by two different root veggie-brownie recipes. The first one is The Purely Twins’ No Flour Chocolate Beet Brownie and the second is Deliciously Ella’s Sweet Potato Brownies. I’ve made the sweet potato brownies before and they are so moist and fudgy, you gotta try them. We decided to make our brownies with kabocha squash, a new favourite! It’s creamier and denser than butternut squash with a nutty, caramel-like taste. The perfect canvas for brownies! I roasted the squash in the oven with a bit of oil until soft at 400F for about 40 mins. It takes awhile to cut it all up and remove the skin, but trust me it’s worth it. You could also of course sub in any kind of squash or root veggie puree as well as any sort of flour for the hemp.

What you’ll need:

2/3 cup hemp protein powder

2/3 cup cocoa powder

1/2 cup almond flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

Stevia (if you want it sweeter)

1 1/2 cup kabocha squash puree

10 medjool dates, soaked in hot water for about 30 minutes

1/3 cup water (or nut milk)

1 tsp vanilla extract

4 tbsp coconut oil, melted

6 tbsp coconut butter (coconut manna), melted

Mix the hemp, cocoa, almond flour, baking soda, baking powder and salt. Set aside. Combine the squash, dates, water, vanilla, coconut oil and coconut butter in a food processor. Blend until smooth. Transfer to a large bowl and gradually mix in the hemp mixture. You will have a pretty thick batter, that’s what you want! Spoon into a greased mini muffin tin (or a square pan) Bake at 350F for 20 minutes (25 minutes if you’re using a square pan. You MUST chill these in the fridge before cutting. Slice and enjoy!

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Brownies in the morning light

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Lemon Coconut Pudding Squares

Lemon squares were always my favourite dessert. Jac likes chocolate-y, caramel things, whereas I tend toward vanilla, citrus-y things. See, we’re individuals too! Lemons are so fresh and light, I love using them in desserts that tend to be more dense and heavy like lemon squares. These turned out to be closer to pudding squares that you should maybe consider eating with a fork like a piece of pie. Fine by me!

The one word I would use to describe these squares is “billowy”. They’re so soft and creamy and light! They only have 2 tbsp of honey so they are more zesty than sweet. Feel free to add more honey if you want a little more oomph.

Filling:

1/2 cup coconut butter

2 cups full fat coconut milk

2 lemons (juice and zest)

2 tbsp of honey

Stevia (if you want it sweeter)

Crust:

1 cup lightly toasted almonds, ground

1 cup unsweetened shredded coconut, ground

4 tbsp coconut oil, melted

Super simple instructions here…combine all crust ingredients and press into the bottom of a parchment lined pan. Set aside. Blend filling ingredients in blender or food processor. Pour over crust and chill in the fridge for at least 3 hours.

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Dark Chocolate Gingerbread Fudge

This fudge is simply…to die for! It is melt in your mouth perfection. Dark and rich chocolate with warm and toasty gingerbread spice is exactly what you want in your mouth. This would be a perfect addition to a Christmas cocktail party and it’s virtually allergen-free, vegan and paleo. It also holds up well on it’s own without having to be frozen/chilled. Feel free to dust with cinnamon or cocoa for a little extra flavour and fanciness.

1 cup full fat coconut milk

2 tbsp molasses

4 dates, soaked

1/2 cup coconut butter

6 tbsp cocoa powder

pinch of sea salt

Stevia (If you want it a bit sweeter)

1 tsp ginger

1 tsp cloves

2 tsp cinnamon

1 cup walnut butter (or almond butter)

1/4 cup chopped toasted walnuts

Combine the dates and coconut milk in a food processor until smooth. Add in molasses, coconut butter, cocoa, walnut butter, spices, salt and stevia (if desired. Blend until it forms a thick batter. Add in walnut pieces and stir by hand. Spread onto a parchment lined pan and freeze or chill until firm. Cut into squares and serve! Makes about 30 squares.

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Toasted Sesame “Milk” Chocolate Fudge Bars

Sesame and chocolate are a match made in heaven. These fudge bars are a perfect treat to keep in the freezer for when you’re hankerin’ for a bittersweet pick me up.

I have a huge tub of tahini in the fridge so I’ve been using it non-stop this week. The tahini gives these bars a fudgy, smooth texture and the toasted sesame seeds add a bitterness that pairs really well with the sweet chocolate.

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What you’ll need:

1/4 cup tahini

1/4 cup full fat coconut milk

2 dates, soaked for about 30 minutes

2 tbsp coconut butter (also known as coconut manna)

1 tbsp cocoa (add an extra tbsp if you like it dark)

3 tbsp sesame seeds, toasted

Pinch of sea salt

Stevia (optional, if you want it sweeter)

Blend up the dates and coconut milk first in a food processot and then add the coconut butter, tahini, cocoa and salt. Blend until totally smooth. Spoon into a parchment lined container, sprinkle with toasted seeds and freeze for at least 2 hours.

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^My new favourite ingredient! You will be seeing this a lot in the coming weeks!

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These came out so creamy, like real milk chocolate! You can use the chocolate fudge base as a canvas for many other ingredients like orange or mint extract, roasted almonds, cranberries…the possibilities are endless!