Chocolate Pudding

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There are so many ways to make a healthy, nutritious chocolate pudding.  I featured a couple recipe variations for this decadent dessert but I just tried this great recipe from The Rawtarian and it was great!

I love recipes like this because they can be enjoyed so many ways…

  • Snack
  • Dessert
  • Breakfast!  Yes!  Breakfast… Chocolate lovers rejoice

And there are a few ways to jazz this treat up and increase it’s nutrient density…

  • Topped with your favourite fresh fruit
  • Sprinkled with coconut flakes
  • Sprinkled with goji berries or chopped nuts and seeds

A recipe like this can be doubled to have a few servings for the week.  This way it’s ready to go for lunch, work, after a workout, a late night snack or for breakfast!

 

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Fresh: Strawberry & Cream Cake

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Doesn’t that look sublime?  I love dessert recipes like this because they show us how simple healthy treats can be.  There’s nothing fussy here, folks.  All you need is a blender or food processor and a spring form pan.  The ingredients are classic and simple for that summer fresh finish.

Check out the recipe HERE and give it a try!

Me & The Minimalists: Key Lime Darlings

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Since the hubby and I resolved at the beginning of January to get back on track with healthy eating we’ve been making sure a plentiful amount of daily greens are in effect.  The days have been mighty full through the month of January.  I have been meaning to make us some very healthy treats for a while and I finally got my chance!

Ever since I did my healthy holiday treats post back in December, I have been eyeing those pretty Key Lime Tarts from the Minimalist Baker.  The look sooooo lovely… and the fresh flavour of lime is perfectly aligned with our efforts to keep up our healthy eating.

The recipe for these little gems called for a variety of options for the crust.  I opted for a grain free crust and used a classic and easy nut and date mixture.  The filling whipped up like a dream.  This recipe was so simple I enlisted the help of my munchkins. Here’s my version of the Vegan Key Lime Pie Tarts.

FIRST – SOAK RAW CASHEWS 

This recipe has one element that needs to be prepared ahead of time.  The dairy free filling is made from cashews, so to get that creaminess, the cashews have to be softened through soaking.  Raw cashews are available at the Bulk Barn and at some grocery stores.  They need to be soaked for 4-8 hours in water.  Soak 1 cup of cashews in enough water to cover them.

MAKE THE CRUST – GRAIN FREE OPTION

A grain free crust is to easy to make and works in these types of tarts.  The recipe from the Minimalist Baker makes about 24-28 small tarts.  With the recipe below I was able to make enough crust for all the tarts.

1 cup almonds, walnuts, pecans or a mix of these… *Food Adventure Option: we were a bit scarce on nuts at the time so crossed my fingers and threw in pumpkin seeds (1/4 cup) with pecans (1/4 cup) and it worked wonderfully!  After doing this, I’m certain you can use a mix of nuts and the heartier seeds like sunflower and pumpkin if you needed to.

+ 1 cup medjool dates

Place ingredients in food processor and process until the dates and nuts/seeds turn into a fine, grainy mixture that holds together when you pinch it.

crust

PUT CRUST IN TART SHELLS

My oldest son was pleased as punch to help me make these tarts.  I scooped 1 teaspoon of the date mixture into each shell and he pressed them down.

filling

MAKE THE FILLING (Dr. Laura’s Version)

1 cup cashews, soaked

1/2 cup coconut milk, from the can.  Mix it well to combine the coconut cream and coconut water.

1/2 cup coconut oil

Juice from 3 regular limes

1/3 cup maple syrup

Throw everything in blender and blend until smooth.

FILL THE TARTS

Pour filling into tart shell.

FREEZE

These tarts set in the freezer.  Once they are frozen you can take them out of the tart pan and store them in the freezer or the fridge.

You can eat them chilled or leave them out on the countertop for a little bit to thaw before enjoying them!

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THE VERDICT: These tarts were everything I imagined them to be!  They are sub-LIME little bites of dreaminess.  The cashew cream was silky and rich.  The tarts taste delightfully sweet and sour.  I have to add that this recipe was so simple to make!  Whenever I can get the kids involved it’s a sure sign of a simple, straightforward recipe.  Don’t you love it when healthy eating is simple and yummy? 😉

Healthy Holiday Treats

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Oh Minimalist Baker… you make me chuckle. #MarthaStewart #teachmeyourways …Be sure to get in on my chuckle and especially this darling little recipe from Minimalist Baker at the end of the post!

 

If you are trying to stick to healthy eating this time of year, there are some excellent options for sweets and treats that are dairy free, gluten free and swap out refined sugar for natural sweetening options.  It’s fun to partake in festive food.  And with these recipes you can stick to your health goals and share these healthier goodies with your loved ones.  You can find more like this on the magical world of Pinterest.

Check these out and see for yourself that decadent and delicious doesn’t have to be unhealthy!  Enjoy!

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Perfect Raw Vegan Fudge

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Raw Vegan Lemon Meltaway Balls

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Double Dark Chocolate Coconut Macaroon Tart

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Raw Apple Cake

BRIGHTER

Peppermint Patties

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Vegan Key Lime Pie Bites

Bomb’s Away: Chocolate Peanut Butter Pudding

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Now doesn’t that look divine?

 

 

It’s comfort food season and I’m all about comfort food.  There are so many great recipes that keep my senses singing during these dreary winter months.  Here’s one that upped “THE BOMB” factor for me.  Everyone knows how much I love my chocolate pudding… but here’s a twist for all us chocolate-peanut butter lovers out there.

You have to check out The Minimalist Baker’s Chocolate Peanut Butter Avocado Pudding.  It is soooooo good!  To go the extra mile, give the coconut whipped cream* a whirl.  And gosh darn it… ADMIRE their pics while you’re at it… they made me want to lick my computer screen.  TMI?  🙂

*Did you know that “Cool Whip” is hydrogenated coconut & vegetable oil with high fructose corn syrup and a bunch of other artificial ingredients.  Whipping your own coconut milk and thickener (like tapioca flour, guar gum or arrowroot powder) is so much better for you!

Chocolate Fudgsicles

My kids are such an inspiration to me.  They help me remember how awesome it was to be a kid.  They also teach me how to bring that fun, carefree and playful energy into my current life.  When I think back to my summer days as a kid there is something that goes with almost every memory.  Chocolate Fudgsicles!

My sister and I loved any kind of frozen chocolate treat, but I had a special place in my heart for a fudgsicle.

Did you know you can make these using the chocolate avocado pudding recipe?  You can!  And… I did!  And… it was awesome!

My friend and I were gushing over the deliciousness of the chocolate avocado pudding and she told me how she used the recipe to make fudgsicles!  A-maze!

Here’s how simple it is to enjoy a healthy version of this classic treat:

2 avocados

1/2 cup raw cacao powder

1/4 cup maple syrup

2 tsp vanilla extract

1/2 cup almond milk

Blend until smooth.  Pour into popsicle molds.  Freeze for at least 3 hours, or until frozen.  Enjoy!

 

Strawberry, Pear & Apple Cobbler

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Ok… this is a recipe I have on replay.  I’ve posted the “Peach” version during the Vegan Challenge, and I substituted pears instead of peaches.  But I have to say… this dessert was elevated to a whole new level when I tried berries in it.   Then again, summer strawberries just make everything better. 🙂

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This recipe is so simple and it’s doesn’t contain any sugar… just 1/4 of maple syrup for the whole recipe.  The natural sweetness of the fruit makes this dish a healthy choice.  The finished product is a luscious dessert.

Here’s the recipe:

Fruit Filling:

2 pears, peeled, chopped coarsely

2 apples, peeled, chopped coarsely

(Note: you can use all pears or all apples… any variation will work here)

1/2 tsp cinnamon

3 tbsp coconut oil

1/4 cup maple syrup

a pinch of salt

Strawberry Layer

A whole bunch of washed strawberries, stems removed, cut in half

(Note: you can skip this layer, or use any other fruit your heart desires… think raspberries, blueberries, blackberries, apricots, mango, pineapple, peaches)

Crumble Topping

1 cup pecans

1 cup dates

2 tbsp coconut oil

1/2 tsp cinnamon

1 tsp vanilla

Assemble:

1) Add all of the fruit layer ingredients to a food processor and pulse until coarsely broken down and ingredients are well mixed.

2) Spoon fruit layer into baking dish.

3) Top with fresh strawberries (as many as you like… the more the merrier)

4) Add all the crumble topping ingredients to a food process or and pulse until crumbly.

5) Sprinkle crumble topping evenly over strawberries.

6) Bake at 350 F for 30 -40 minutes… until the fruit is soft and bubbling.  Enjoy!