In med school, rice crispy bars were my go-to snack. On the run between classes, you would always find me munching on one of them. However, the ones I ate back then were full of sugar and unhealthy fats. Little did I realise how these lovely tasting treats were adding to my cholesterol issues….(See my cholesterol story)
My husband is now trying to live healthier too. (It seems all my healthy eating positive energy is rubbing off;) He, like me, has a terrible sweet tooth and he used to eat chocolate/sweeties daily. He is now looking for sweet healthy alternatives to have in place of unhealthy, processed treats on a daily basis. I promised him I would work on a new recipe “just for him” this weekend – and this is what i came up with. I must say – we are both very pleased with these. Despite the coconut base, they are not overpoweringly “coconutty” and taste deliciously sweet with a lovely vanilla aroma.
You can eat them as is or you can drizzle them with maple syrup or any syrup of your choice.
Ingredients (about 12 squares)
- 1/2 cup rice syrup
- 1/2 cup coconut butter (I used homemade)
- 1/4 teaspoon salt
- 4 tablespoons agave granules or granular sweetener of choice
- 1 tablespoon boiling water
- 1/2 teaspoon vanilla (I use vanilla powder)
- 2 cups puffed brown rice (you can use rice crispies, but puffed brown rice is healthier as it has no sugar and other yucky stuff added to it)
In a small pot, over medium heat, melt the coconut butter along with the rice syrup – stirring constantly. Add all other ingredients except for the rice and stir until it becomes a smooth, silky sauce. Taste it and adjust to your liking. (Don’t be an idiot like me – let it cool before shoving the boiling liquid into your mouth!) When it tastes right to you, throw the rice into the liquid and stir to mix through. Scoop this mixture into an 8×8 dish and press into a flat, firmly packed layer. I used the back of a spatula to do this. Pop into the freezer to set for an hour or two, then slice. Store in the freezer and eat it directly from there.
Last weekend was my parents-in-law’s 40th anniversary party. We had a small family party/dinner in the private dining room of a local Italian restaurant. The restaurant was amazing with regards to the food – they accomodated us with a nice starter and an incredible gluten-free, vegan main course. They were, however, not up to making a vegan dessert. In fact, I didn’t even suggest it as I find that in situations like this, the vegans end up with a beautifully decorated fruit platter. Not that I’m against fruit platters…but a fruit platter is not exactly what I call DESSERT.
So I asked if the non-vegans could order desserts off the menu and if I could bring along a vegan dessert that the restaurant could serve us. The manager happily agreed to it:) I was torn whether to make one of my tried and tested recipes or to try a new one. I LOVE trying new recipes so I ended up doing just that and trying this amazing recipe from Emily. I have never had a raw carrot cake before and was a little skeptical at first, but it is really delicious. No, obviously it does not taste exactly like a baked carrot cake – it is a raw carrot cake! But in it’s own right, it is delicious.
I grated the carrots and then proceeded to make the batter just as Emily directs. I just found that the batter wasn’t sticky enough or sweet enough so I added more dates until it reached the desired texture and taste. The sweetness and moisture content of dates and carrots varies, so use your discretion and don’t be scared to add more of something if it is needed. I made the icing as she stated but found it was not flavourful enough for me. I added quite a bit more agave and loads more lemon juice (bottled juice), until it tasted LEGENDARY! I was literally licking out the bowl! So if the icing tastes bland at first, keep adding your sweetener until it is sweet enough and then add more lemon juice until it suits your taste. Don’t give up on it -it is worth playing with it until it is perfect!
I then cut off some basil and rosemary flowers from my herb garden to scatter on the cake, along with walnut bits and gold edible glitter.
This is one of the most delicious breakfasts! Yes, it is actually supposed to be dessert, but I find it quite filling and I LOVE sweet things for breakfast – so how better way to start the day?
I got this recipe from here, but adapted it to my liking. Give it a try! It comes together in about 15 minutes from beginning to end and it serves 4. It can last in the fridge for 3 days if you cover the glasses with plastic wrap.
Ingredients (Serves 4)
- 1 cup of a combination of almonds, cashews, sunflower seeds, pumpkin seeds
- 2 medjool dates or 6 pitted dried dates
- 2 teaspoons honey
Banana Cream layer
- 2 very ripe bananas
- 2-3 heaped tablespoons almond butter (according to taste)
Caramel Layer (Hmmmm)
- 6 medjool dates
- 4 heaped tablespoons almond butter
- 1 heaped teaspoon peanut butter
- 4 tablespoons water
- 1 overripe banana
- Taste and feel free to add vanilla or cinnamon if the urge takes you
First make the nut layer by placing all the nuts and seeds into your food processor and pulsing and processing until it is chopped into smaller bits. Now add the dates and honey and process. Taste it. If you want it a bit sweeter, add more dates or honey. Set aside.
To make the banana cream layer, simply add the ingredients to your food processor and process into a smooth cream. Set aside.
For the banana layer – slice a banana or two (duh….).
Now for my favourite part! Add all caramel ingredients to your food processor and blitz away until you have the most delicious, rich, gooey caramel…Adjust to taste. If your dates are a bit small, you may need to add more dates to achieve the right level of sweetness. If your bananas are not ripe enough, the caramel will lack intensity of flavour. This is a sad situation to be in, but you can save the situation by adding a bit more peanut butter, cinnamon and vanilla powder. It does not yield the exact same result obviously, but it is still very good.
When each layer suits your taste, put a layer of nut mix into each glass. Top with banana cream. Carefully place banana slices on top of that, then sprinkle over another nut layer. Now scoop a thick layer of caramel on top and sprinkle that with nut layer again. Just before serving, top with another layer of banana slices. Store in the fridge if not eating it immediately.
Smile -It’s going to be a fabulous day!
This pie is too yummy for words! It is another creation from one of my favourite vegan websites – Chocolate Covered Katie. I followed her instructions as is and I do not suggest altering this recipe in any way. Why mess with perfection? This can be made crustless too, but I used the chocolate pie crust that she suggests on her post and strongly recommend that you do too – it makes for a wonderful combination.
It should be stored in the freezer and removed about 20 minutes before eating. Pop any leftovers back into the freezer for later.
It takes only a few minutes to make – so go and make it right now!