Archives for coconut cream

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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Banana and Coconut Cream Pie

June 25, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Banana and Coconut Cream Pie

Are you drooling yet? I was when my sister sent me the original recipe! The absolutely amazing part about this pie is that it is made without any dairy AND is probably better than any I’ve tried over the years. : O

That’s right, dairy free and amazing! Full fat coconut milk is my new best friend. 😀

First off, don’t let the ingredient list and amount of steps scare you away. It is actually very easy to make, but you should allow for a full 24 hours to make it, to allow fridge-firming time, etc.

Plan ahead: Place the Mimiccreme box in the fridge the day before OR in the freezer for at least 45 minutes before using. If you want extra whipped topping, also place a can of full fat coconut milk in the fridge the day before as well.

8″ pie crust
12 graham cracker sheets ground in a food processor to make 1.5 cups graham cracker crumbs
3-5 tbsp. vegan butter or margarine (I used 3 and I think 5 would have made a firmer crust)
1 small banana

Add the butter to the crumbs and incorporate using your hands until all the crumbs are covered in butter. Gently start pressing the crumb and butter mixture into the pie pan to form the crust. Bake crust at 350°F in toaster oven or oven for 5-10 minutes or until the crust starts to turn golden. Once the pie crust has baked, thinly slice a banana and place slices onto bottom of crust.

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Banana Coconut Filling

1 tbsp agar agar (vegan gelatin)
3/4 cup maple syrup
3/4 cup full fat coconut milk (this can does not need to be refrigerated, that is for the topping)
2 tbsp coconut oil
Process the below ingredients in a food processor or blender and set aside.
14 oz. pkg. silken tofu
1/4 tsp sea salt
1/4 tsp vanilla extract
1 small banana

Heat the agar agar, maple syrup and coconut milk over high heat until it starts to boil. Stir constantly for 1-2 minutes. Remove from heat and add coconut oil, stirring until dissolved. (I keep my coconut oil in the fridge cause it melts in the hot AZ pantry in the summer at 80°F, so it’s completely solid.)

Add the heated mixture to the food processor containing the tofu, salt, vanilla and banana. Process until creamy. Pour into prepared crust. Add a few more banana slices to the pie filling if you’d like. Place in refrigerator for at least 2 hours to allow to set and firm up.

Creamy Banana Topping
1 box Mimiccreme’s Healthy Top (I got mine at Whole Foods – place in fridge overnight or freezer for at least 30 minutes)
1 tsp vanilla extract
1 small ripe banana (processed until smooth and then refrigerated for 30 minutes)
refrigerated bowl and whisk/beaters

Place all the cold contents into an electric mixer and process on high speed for about 3 minutes, or until desired thickness is obtained. Spread over pie, and pile it on! This actually made quite a bit more topping than I needed, so I froze the rest – we’ll see how that works out for a future use. Maybe I can use it like Cool Whip and put it on my Coconut Banana Ice Cream?

Refrigerate pie overnight before slicing to allow for maximum firmness!

Now, you can also add even more whipped cream – but I didn’t. I figured we had enough calories! But that is where the chilled can of full fat coconut milk comes in. Simply whip it at full speed until desired thickness and serve as a whipped topping. You can also add your favorite sweetener if desired before whipping. Do this right before serving the pie.

Also, I added a few slices of fresh banana to each piece before serving. 

While I was photographing this slice, I had a hard time NOT EATING IT. It wasn’t holding up very well in the AZ heat anyway, so I did this slice a favor. I DID start eating it! I had to save it!! It was so freaking good. It may or may not have been my breakfast… [burp]. I will definitely use more butter on the crust next time to help it hold together better. It tasted amazing, but it didn’t come out of the pie pan very easily.