If you regularly make almond milk, you end up with a ton of almond pulp as a byproduct….Why let it go to waste?! This is a quick way to whip up a tasty, healthy snack while using up your almond pulp at the same time:) This is a slightly tweaked version of this recipe.
- 1 3/4 cups almond pulp (I make my milk with almonds with skin intact)
- 3/4 cup soft pitted dates (I use half medjool, half normal dates)
- 2 tablespoons raw cocoa powder
- essence of your preference to taste. I tried vanilla and almond essence and like them both, but rum essence is by FAR my favourite. I put quite a lot of rum essence in, but adjust yours to suit your taste.
- 1/4 heaped cup of dried cranberries
First put all the dates in your food processor and blend into a paste. Mine kind of forms a ball of mush. Now add all ingredients except for the last 2 and process until mixed thoroughly. Now add the cranberries and blend until chopped to your liking. I like having little chunks of cranberries in my balls so I don’t process it too thoroughly. Now add your essence/extract of choice until it tastes good to you.
Play around. I have added orange zest and a few orange segments before and just added a bit more pulp to make the consistency firm enough. You can try coconut essence too. Try adding liquor – I want to try amaretto soon:) Roll them in cocoa powder or dessicated coconut if you like. Or even roll them in hundreds of thousands!
Most of all – have fun in the kitchen!
Through the years I have tried several black bean brownie recipes and been terribly disappointed with all of them. Most the posters said that you would never guess that the recipe contained beans, but I could always taste them! Even if the taste was subtle – it was still there!
One of my favourite vegan bloggers – Chocolate Covered Katie – posted her version of black bean brownies and I knew I just had to try them…. They are amazing! The taste is lovely and they are extremely moist. You MUST use the chocolate chips (as she says in the recipe) and I suggest warming them up in the microwave before serving – just for 10-20 seconds so that the chips can melt a bit. I served this to a bunch of non-vegans (including my husband) and none of them guessed the secret ingredient!
It is such a quick recipe if using canned black beans that you can throw it together in 5 minutes. The only essential piece of equipment is a good food processor.
Go make it now!
Last night, I had a terrible/wonderful chocolate craving and I had to have a big slice (or 2) (Who’s counting?! Don’t judge!) of moist, rich, icing laden chocolate cake stat! A quick google search revealed this gem….It has no added fat and takes 5 minutes to throw together.
This recipe was so good that I did not adjust it at all. I made my favourite chocolate icing to go with it. I used the chocolate icing to sandwich the cakes together – adding a few morello cherries in between the two layers and then covered the cake with more icing and maraschino cherries.
This is a rich, creamy, chocolatey, hazelnutty, smooth dessert. My husband took one bite and said, “It tastes like that stuff inside ferrero rocher chocolates!” Go ahead…Try it….I promise you won’t be sorry! The original post can be found here.
- 1 cup hazelnut meal (You can put hazelnuts into your food processor until they become like flour)
- ¼ cup + 2 Tablespoons raw cocoa powder
- 3 Tablespoons agave, maple (or golden syrup if not concerned about sugar content)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups raw cashews, soaked and rinsed
- ¼ cup + 2 Tablespoons hazelnut butter (Very easy to make it yourself)
- ½ cup coconut oil, melted
- ½ cup agave, maple or golden syrup
- ½ cup cocoa powder
- ½ cup water
- ½ teaspoon salt
- ⅓ cup coconut oil, melted
- 1 teaspoon vanilla
- ¼ cup agave or golden syrup
- ¼ cup cocoa powder
Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of a 9 inch silicone pan. Set aside while you making the filling.
In a food processor, blend together cashews, syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
Pour the filling on top of the crust. Stick the cheesecake in the freezer until solid all the way through. (about 4 hours or overnight)
Once frozen, remove the cheesecake from the pan. If using a silicone mold it will easily pop out. If using a metal tin, soak a dishcloth in hot water and wrap it around tin base to help loosen cake. Tip tin upside down again until cake slips out.
Store the cake in the fridge (not freezer) until ready to serve. Just before serving, make the chocolate sauce by heating the coconut oil until runny and then mixing in the rest of the sauce ingredients. If the sauce stands for a while in cool weather or if you put it in the fridge, the sauce will thicken into a solid mass. No worries! Just zap for a few secs in the microwave to make it runny again.
Slice cake and pour hot sauce over each slice and decorate as desired. Leftover cake can be refrozen.