Dessert

Raspberry Almond Chia Pudding

May 7, 2013 by Zucchini Runner in Dessert, Food, Side Dish, Snacks | 5 Comments

Chia seed pudding is probably one of the easiest snacks to make, and as a bonus it is healthy with a little sweetness too! If you like rice pudding, you will probably like Chia pudding.

Ta da! Will stay fresh for 2 days tops...

Ta da! Will stay fresh for 2 days tops…

2 cups almond milk (or other non-dairy milk you like)
8 tbsp Chia seeds
2-3 tbsp maple syrup
1-2 tsp Disaronno (optional)
1/4 c. coconut flakes (unsweetened)
30-35 fresh raspberries
1/4 c. chopped almonds (or your favorite nut) for topping

  1. Simply combine the milk, chia seeds, half the maple syrup and half the Disaronno in a measuring glass and whisk vigorously.
  2. Let sit for about 5 minutes and whisk again. Pour half the mixture into the serving dish and let sit an additional 10-15 minutes. You want the mixture to thicken naturally – the chia seeds will plump and form an outer gel – very cool!
  3. After it has thickened, sprinkle half the coconut flakes on top of the mixture in the serving dish and press half your raspberries into the mixture.
  4. Complete these steps again for the final layer.
  5. Toss the remaining coconut flakes, maple syrup and a little more Disaronno with the chopped almonds. (Disaronno has an almond flavor, so it enhances the almonds – this is my “secret” ingredient!)
  6. Place container in fridge to chill for at least 3 hours, or overnight works too.

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Chia seed pudding is something that is SO easy to make, so get creative with it! I’ve also made this with JUST almond milk, chia seeds, cinnamon and raisins for a more traditional ‘rice pudding’ substitute. You can also just do it plain, with your nut milk of choice and chia seeds. Then you can plop it on top of your morning oatmeal for a flavorful and energizing addition. Have fun experimenting and enjoy the wonderful benefits of Chia!

Vegan Brownie and Peanut Butter Whipped Cream

April 26, 2013 by Zucchini Runner in Dessert, Food | 29 Comments

A week ago yesterday, I had one of the more surreal experiences I’ve ever had in my 35 years on earth. Nothing too crazy or bizarre, but enough to get me pretty darn excited for the 3 months leading up to it! Myself and a fellow blogger were chosen to share some of our favorite recipes and love of running on a TV show called My Family Recipe Rocks. O.M.G. What?! We didn’t submit recipes or fill out an application, we were just found through the glory of the internet. How cool is that!?! This recipe for my raw vegan brownie, and peanut butter whipped cream (also vegan) were featured on the show, along with my vegan chili.

 

With few ingredients and no baking time, this recipe is a household staple for us. They are so easy to make, you just need a food processor and some simple ingredients.

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Vegan Brownie and Peanut Butter Coconut Whipped Cream
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Prep Time: 30 minutes

Total Time: 30 minutes

Vegan Brownie and Peanut Butter Coconut Whipped Cream

Ingredients

VEGAN BROWNIE

1 cup pecans (almonds work too)

1 cup Medjool dates, pitted

5 tbsp. cocoa powder

pinch or two of sea salt

1 tbsp. maple syrup (optional)

1 tbsp. chia seeds (optional)

PEANUT BUTTER COCONUT WHIPPED CREAM - Important: Coconut milk must be chilled 8 hours for this recipe.

2 cans coconut milk, full fat (must be canned, not the kind you drink; can be found in the baking aisle)

1/4 cup peanut butter, creamy

2 tbsp. maple syrup

Instructions

    VEGAN BROWNIE

    1. In a food processor, grind up pecans until coarsely chopped and crumbly.

    2. Add pitted dates and process until well combined, but still crumbly looking.

    3. Combine cocoa powder and salt in a separate, small bowl and then sprinkle over pecan and date mixture; pulse a few times.

    4. If you are using maple syrup and chia seeds, you can spoon those over the mixture. Process until well combined and ingredients starts to barely ball up in the processor.

    5. Spoon mixture into a square glass tupperware or baking dish, lined with parchment paper. Make sure your container is NO larger than 8"x8". The smaller the dish, the thicker the brownies so it's up to you on the container size. 8"x8" will produce a thickness like that pictured above.

    6. Press the brownie mixture down into the dish until firmly packed together. A flat potato masher works well to get it nice and even.

    7. Brownies can be cut and served immediately or placed in the fridge for 2 hours and served chilled; which will also make them more firm.

    8. Store any leftovers in fridge. Eat plain, or topped with coconut peanut butter whipped cream!

    PEANUT BUTTER COCONUT WHIPPED CREAM

    1. Place cans of coconut milk in the fridge overnight to allow for separation of coconut cream and coconut water.

    2. When ready to make whipped cream, chill mixing bowl in the fridge for ~ 20 minutes.

    3. In a small bowl, stir together peanut butter and maple syrup to make a thin, sweet, peanut butter mixture and set aside.

    4. Remove coconut milk cans carefully from fridge and gently tip them upside down and open the bottom of each; this will make it easier to pour off the coconut water, since the coconut fat floats to the top of the can.

    5. Once the bottom of the can is removed, gently pour off the coconut water into a storage dish and set aside for use in other recipes or smoothies. Store in fridge. The coconut cream should easily stick to the inside of the can.

    6. Scoop all the cream out of the cans, directly into the chilled bowl. Turn mixer on medium speed to whip cream into a fluffy whipped CREAM. This should take about 1-2 minutes.

    7. Turn mixer on low speed, and slowly add peanut butter mixture, one tablespoon at a time until all of mixture has been added. Whip on high an additional minute or until mixture thickens.

    8. Serve immediately or place in fridge for up to one week. Whipped cream will stiffen once chilled. Great on brownies, bananas, fingers, anything!!

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Raw Vegan Brownie Slideshow How-To

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Peanut Butter Whipped Cream Slideshow How-To

This stuff, by the way, is my kryptonite. I am seriously addicted to it. NOT. GOOD. This coconut milk is full of FAT and coincidentally, flavor. 😉

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Looking for my other recipes featured on My Family Recipe Rocks?

 

Here is a little behind-the-scenes of the recipe filming day. 🙂

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