Tag Archives: dessert

Summertime Cobbler

5 Jun

This recipe is making me very, very sad that my camera is still incapacitated (i.e. I can’t find the charger). It’s such a lovely dish, but all you get is this lousy cell phone pic. I am so sorry.

I am, however, incredibly happy with how it turned out — the cobbler, not the picture. I got my latest edition of ReadyMade magazine yesterday, flipped immediately to the recipe section, and declared aloud, “Oh my God, doesn’t Cherry & Nectarine Cobbler with Cinnamon Cream Biscuits sound incredible?” to which the boy could only say, “Uh, yeah.” A few hours later, he left for rehearsal, and I went right out to purchase a few missing ingredients, namely cherries and nectarines. I decided to be bold and veganize the recipe, too. It calls for butter, buttermilk and heavy cream. The latter was my concern. After some Googling, I decided to take the plunge with coconut cream. I’m incredibly happy with the outcome.

Even in crappy lighting, she’s beautiful, eh?

In addition to veganizing the recipe, I made used half whole wheat pastry flour to add a little fiber. The original recipe appears in the June/July issue of ReadyMade. Edit: It’s now on their website here!

Cherry-Nectarine Cobbler with Cinnamon Biscuit Topping

The filling

  • 2 pounds (about 3 1/2 cups) fresh sweet cherries
  • 1 pound (about 3 medium nectarines, or 3 cups) fresh nectarines
  • 1/4 cup vegan sugar
  • 2 tablespoons whole wheat pastry flour
  • 1 lemon, zested and half juiced
  • 1/4 teaspoon cinnamon
The biscuits
  • 1/2 cup coconut cream
  • 1/4 cup coconut milk
  • 1/2 teaspoon white or apple cider vinegar
  • 1 1/4 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/4 cup vegan sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (i.e. 1 stick or 8 tablespoons) Earth Balance
  • Sprinkling of vegan sugar

Settle onto the couch with your favorite show. Cover your lap and any nearby exposed couch cushions with a towel. Using patience and your favorite method, de-stem and pit all the cherries. It took me 35 minutes or so using a fork (insert two prongs halfway through the cherry to one side of the pit, then lift upwards to remove it). Cut the cherries in half. Now slice up the nectarines and add them to the bowl. At this time, heat the oven to 375° F. Combine the fruit with the sugar, flour, lemon zest and juice, and cinnamon. Pour into an 8×11 baking dish and cook for about 15 minutes.

Meanwhile, open the can of coconut milk and scoop all the cream at the top into a measuring cup. If it doesn’t quite measure 1/2 cup by itself, add a little of the milk underneath. Mine was almost exact, however. Set it aside. Now measure 1/4 cup of the milk and add the vinegar. Set aside. In a large bowl, combine the flours, sugar, cinnamon, baking soda, baking powder, and cinnamon. Take the stick of Earth Balance from the fridge and cut it into small pieces. Add them to the bowl and mix with your hands just until the dough forms large crumbles — do not overmix! Now pour in the coconut “butter” milk and the coconut cream and mix until it just comes together. It will be sticky and fun.

Remove the fruit from the oven and drop the dough in six large biscuits on top of the mixture. Leave space between them. Sprinkle with a little more sugar. Bake for 20 to 30 minutes, until the biscuits are golden brown and cooked through. It took closer to 30 in my oven. Serve warm. Makes six servings.

My version isn’t exactly healthy, but it does have 6 grams of both protein and fiber. Plus, it’s delicious.

What is your favorite fruit combination for cobbler? I’m usually a strawberry-rhubarb girl, but this is my new go-to.

Snow day and mug-cake perfection

20 Jan

It’s snowing here in T-Town today, and all over the area, too, I’m sure. We have gotten enough snow that my workplace is actually closed. I guess that’s the benefit of working for a nonprofit that offers early childhood education. Here’s a snow shot:

That’s the front of my car. Yes, the photo was taken through a window in my apartment. Did I mention it’s really flippin’ cold outside? I love you people, but I’m not freezing off any body parts to take snow pictures for you.

Anyway, I was already up and showered when the robot voice called to tell me not to drive in, so I did a slightly different spin on my typical breakfast. Voila:

Pumpkin Boatmeal sprinkled with pecans. YUM! I may have to do this from now on. With it, I brewed up some Nutcracker Sweet tea and added a spoonful of homemade almond milk and a pinch of sugar. I don’t normally put such things in my tea, but I was feeling British. I thoroughly enjoyed the flavor combination.

I must also confess to something brilliant that came out of my microwave last night. The play plus work plus various other life stuff has turned me into a ball of stress lately. When that happens, chocolate comes to the rescue. I decided to throw together another quick vegan mug cake last night as my pre-dinner snack (healthy), but I made a couple of variations. Here’s the original recipe I love, and below is what I did.

Brigid’s Vegan, Gluten-Free Mug Cake of Perfection

  • 2 1/2 tablespoons nut milk
  • 2 tablespoons canned pumpkin
  • 3 1/2 tablespoons vegan sugar
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon vanilla extract
  • 4 tablespoons Bob’s Red Mill GF All Purpose Baking Flour
  • 2 tablespoons cocoa powder
  • Scant 1/4 teaspoon baking soda
  • Pinch of salt
  • Sprinkle of cinnamon (maybe 1/8 teaspoon)
  • 1 tablespoon vegan chocolate chips

Follow the original instructions, adding the cinnamon in with the salt. Also, I just make one jumbo mug cake to enjoy solo. I have no shame. Make sure to sprinkle the chocolate chips on top after pouring the batter into the mug(s). I usually ignore that, but it’s much better if you don’t.

I’ve made many a mug cake tweaking the original recipe, but this one was by far the best. In fact, it was amazing and perfect and moan-inducing. I intended to slather some peanut butter on top, but after the first bite, I knew it would be a mistake. The flavor was spot on and in no need of assistance. I can’t believe the gluten-free version is my favorite variation, but taste buds don’t lie!

I hope it’s less disgustingly cold where you are today.

How I spent my Sunday afternoon

10 Jan

I thought this post would be a nice follow-up to the last one on meal planning. Since I know I haven’t been eating well enough lately, I embarked on a large prep-work journey yesterday. The result:

And that doesn’t include the almond milk or the Pumpkin Boatmeal I made later in the day.

Before you are Spicy and Lemony Mushrooms, Pecan Dirty Brown Rice, two containers of my Pro-Immunity Chickpea Noodle Soup (recipe soon), and a Strawberry Rhubarb Crisp (recipe follows). Expect a report on the different dishes soon.

I think I spent about 4.5 hours in the kitchen Sunday, though that’s just an estimate. Not bad for all that yield, especially since it was mostly from-scratch cooking. The best news: I have very little cooking to do this week. At breakfast, all I have to do is reheat a serving of the oatmeal and grab a banana. At lunch, I will reheat some of the soup, rinse my salad greens, and grab an apple. For dinner, I will heat up rice with mushrooms and then roast some broccoli. Dessert will be – yes – reheated crisp.

Let’s go ahead and talk about the crisp. I’ve had strawberries and rhubarb on the brain for a while now. My original intent was to make a pie, but I opted instead for the more immediate gratification of a crisp. This recipe is adapted from one I found online.

Low-ish Sugar Strawberry Rhubarb Crisp

  • 1 package (about 2 cups) frozen strawberries
  • 1 package (about 2 cups) frozen rhubarb
  • 1/4 cup maple syrup
  • 1 cup old-fashioned rolled oats
  • 1/2 cup pecans, chopped
  • 1/2 cup vegan sugar
  • 1 1/2 teaspoons blackstrap molasses
  • 1/4 cup canola oil
  • 2 teaspoons ground cinnamon
  • 1 tablespoon corn starch

Preheat oven to 350° F. Lightly spray an 8×8” glass baking dish with oil.

In a medium-sized, microwave-safe bowl, heat the frozen fruit in the microwave for two minutes. Stir, and heat for two more minutes. Drain any excess moisture. Now add maple syrup and stir together. Pour into the prepared baking dish.

In another (or the same, whatever) bowl, mix together the rest of the ingredients. Spoon crisp mixture over the fruit evenly, so all is covered.

Bake for 30 to 40 minutes until the fruit layer is bubbling and the crisp is toasted. Eat warm. Makes 6 servings.

This crisp did not change my life, but it is tasty. It’s both sweet and tart, and I think it would be awesome with (vegan) ice cream. I have none, so I shall eat it by itself.

With that recipe, I just realized that I am eating totally gluten-free this week, quite by accident, but hey, I’ll take it.

I will share some other meals with you soon.

Spin on a classic

4 Jan

I have two go-to cookie recipes when I want to please a crowd or just my belly and am not feeling creative. One is the Mexican Hot Chocolate Snickerdoodle recipe from Vegan Cookies Invade Your Cookie Jar that I know you’ve seen here before. The other is the Chocolate Chip Mint Cookies from the Joy of Vegan Baking. Both are simple but spectacular.

When I woke up on Christmas Eve, I dove right into wrapping gifts because, well, I’d done none so far. When all was done, it was 12:15, and I needed to shower and get ready for my first family gathering across town at 2:00. Except that I realized I hadn’t made a single food item for the celebration. Not only that, but the thought hadn’t crossed my mind until that second. I was desperate for a moment, and after being reassured by my mother and my taller half that I didn’t need to bring anything, I ignored them both — and the clock — and decided to make cookies, the Chocolate Chip Mint Cookies, to be exact.

Of course, I couldn’t just make cookies. I needed to make everything more complicated. Since the recipe makes about a dozen cookies, I realized I could take half to my dad’s house in the evening if only they were gluten-free. And didn’t I have a bag of Bob’s Red Mill All Purpose Gluten-Free Baking Flour in the freezer? I know you know where this is going. Yes, I had my first baking experience with gluten-free flour at that moment. The result…

I came home empty-handed. Woo hoo!

Because I was scrambling, I didn’t get a good photo, but you can see them sitting comfortably with the Brussels sprouts and the steamed squash here:

The recipe is a copy of the original except that I subbed in the gluten-free flour for the all-purpose white flour. The texture and flavor were both slightly different — a little heartier, maybe — but the biggest chance was that these actually spread. Vegan cookies often do not.

The next yen I get, you may see my beloved snickerdoodles shackin’ up with Bob.

Vacation Recap Part IV: Rome

3 Jan

This post is a long time coming. I’ve actually had it ready for well over a month, but I didn’t want to post it during Vegan Mofo because it’s pretty dairy-laden. Here it is now, folks. Enjoy!

This is Part IV of IV recapping my recent Italian excursion. Read Part I here, Part II here, and Part III here. You can also read about my tirade against American Airlines here.

Our adventure left off on October 9 as my taller half and I boarded a train for Rome. We made a mistake on this leg; we did not buy our tickets the day before. As a result, we had no seats on the train. Instead, we occupied part of the hallway between two of the cars, near the bathroom. It made me grumpy, very grumpy, but luckily I recovered before our arrival.

When we arrived in Rome’s Termini station, we bought tickets to the metro and hopped off at the Spanish Steps area. Then we checked into our room at the Hotel Panda:

Immaculate, lovingly furnished, and freakin’ tiny. The room was really too small for the two of us. I had nightmares two nights in a row about suffocating that I can only assume were caused by this room. However, I have only positive things to say about the hotel itself. The staff was wonderful, and the location could not be topped. But if you are traveling with someone else, I would recommend a larger room.

As I said, we were near the Spanish Steps:

That first day, we visited the Villa Borghese, and my feet have never hurt more in my entire life than they did that day. See our tired faces (and the Galleria’s reflection)?

But we saw the Trevi Fountain:

Fourth time’s a charm:

(Yes, I’ve been to Rome four times.) The trip also included the Pantheon:

And the Vatican (more on that below):

And the amazing ruins in the Jewish Ghetto, called the Portico d’Ottaviano:

And those other ruins:

If you go to Rome, you must:

  • Make the trek to the Villa Borghese. You will have to climb a giant hill, but do it. It houses Bernini’s The Rape of Proserpine, which is the most amazing statue I’ve ever seen, including Michelangelo’s David. Check out this hilarious/awesome video showcasing it. It also has a Raphael painting of a girl holding a unicorn the size of a puppy (which made me think of Keiko!).
  • Have Sunday brunch at il Margutta (more below).
  • Stroll around Piazza Navona at night.
  • Throw your coin in the Trevi Fountain (see above).
  • See the Portico d’Ottaviano in the Jewish Ghetto. The Roman Forum is cool, but this was even better. It’s free, and you are practically right up against everything. Plus, the Jewish Ghetto is breathtaking.

Let’s talk Roman food now.

October 9
We had breakfast in Florence, as I reported before, and we did not eat again until dinner that night. It wasn’t because I wasn’t hungry; it’s because my feet hurt so much that I considered removing them several times. However, because our hotel was near the Spanish Steps, all the food nearby was tourist-central. Eventually, we wiped away the tears and began our Roman Death Food March. It was the longest two-mile walk of my life. The end result, however, was Zaza’, a pizza-by-the-slice joint:

Mine had cherry tomatoes, arugula, mozzarella, and rosemary. It was phenomenal. My taller half had a classic Margherita, which was good, but not as good as mine. With two bottled waters, dinner cost us €5.50. Yeah, not kidding. We ate outside on a curb. I was very classy, I’m sure, in my tiny dress (see Trevi Fountain picture above).

Then we somehow found the strength to walk to San Crispino, which supposedly makes the best gelato in the world. I think it was the sugar and fat calling my name that kept me going.

I had hazelnut meringue, caramel, and cinnamon-ginger. The hazelnut meringue was freakin-frackin-flippin-flappin delicious. The other two were good but not great. My taller half had caramel, regular hazelnut, and yogurt. His were also good but not great.

Then we returned to the hotel, and our feet cried themselves to sleep.

October 10
We treated Sunday as a bit of a free day, which was nice. Our intended brunch place didn’t open until 12:30, so I had a coffee and gianduja (chocolate-hazelnut) brioche at a nearby place. I don’t have a picture, unfortunately.

After wandering about for a bit, we made our way back to il Margutta, a vegetarian restaurant (!!). They offer a Festivity Brunch every Sunday and holiday. For €25 a person, you can choose from 50 different dishes, including salads, hot dishes, fruit, juice, dessert, and coffee. Wow! Check out the non-brunch menu, which includes vegan options:

And look at the swank interior:

We were some of the first people there. Once the food was ready, we made our way through the line. Nothing was marked, so I can’t tell you exactly what is what, but I do know it’s all totally vegetarian and abso-freakin-lutely delicious. Here is my first serving:

My taller half had the following:

Then we had more food. Here’s mine:

And of course, dessert was mandatory.

At €50 total, this was by far the most expensive meal we had, but it was completely worth it. As much as I loved Osteria la Zucca in Venice, il Margutta was our overall vacation fave. I never wanted to leave.

That afternoon, we went to the Jewish Ghetto, which was really fun. I tried to hunt down a pastry shop recommended by the guidebooks, but I sadly never saw it. We took the bridge to Isola Tiberina, the world’s smallest inhabited island, and then to Trastevere to stroll. We were too full from the massive brunch for dinner, so instead we went to Gelateria Giolitti for dessert. It’s the gelato place featured in Roman Holiday, apparently.

I had marron glace (candied chestnut, a favorite of Pope John Paul II), mint, and dark chocolate. My love had bananas, coffee, and a flavor we can’t recall. It was definitely the best gelato I’ve ever eaten, and that’s certainly saying something. However, the place was absolutely crammed with a tour group. There are a ton of flavors, and you’re expected to shout out your choices quickly. Compounded with a turbulent, sardine-can-packed-and-rude-woman-filled bus ride earlier in the day, my anxiety kicked in, and I had a panic attack. It was my first one since college, so I didn’t recognize the signs quickly enough. I was doubly disappointed by it because of how delicious Giolitti was, but I was not going to venture a return visit. Hopefully my next trip to Rome will work out better.

That was the end of our otherwise lovely day.

October 11
Monday saw us rising at 6:30 a.m. to arrive bright and early at the Vatican. We had breakfast at Bar Castroni not too far from the holy city. Once again, no photo, but it was honey-topped brioches for both of us, coffee for him, and a caffe macchiato for me. The brioches were incredible, probably the best ones on the entire trip.

It’s important for me to tell you that it rained that day, and it was chilly. Anyway, we visited the Basilica and then decided to save €3 by walking up the stairs (more than 550) all the way. Let’s talk about some exercise. Check out the view once more:

For the record, we made a major mistake. We should have gone straight to the museums instead of St. Peter’s, but we didn’t realize this. So after our descent, we spent four hours (no, that’s not a typo) in line in the rain. The good news: we met a really nice girl from Romania who I believe was called Simona. The bad news: we stood in line in the rain for four hours. By the time we entered, I was starving, so I went to the caffeteria for a cornetto and coffee. I didn’t take a picture since I wasn’t supposed to use my camera inside the museum (though everyone else did). My taller half and I got separated, then reunited, and then separated again. It was stressful, but at least we got to see the sights.

We returned to the hotel because I’d effectively been wearing drenched clothes and shoes for six hours. After changing, we ventured to Piazza Navona, the Pantheon, and then – more importantly – Pizzeria Baffetto (which means mustache). This was such a fun dinner experience. We began queuing up at 6. Italians don’t eat dinner before 8 typically, but the line to this place was miles long by 6:15. We were the first at the door, though definitely not the first to order.

Because the place is small, we had to sit with strangers, a lovely, young French couple. Our table was right by the wood oven. Signore Baffetto was gruff and awesome, but I was too intimidated to take very many pictures. I do apologize for that. However, just imagine watching an experienced pizzaiolo throwing dough, flinging toppings, and perfectly cooking each pie. It was breathtaking and invigorating and oodles of fun. I found this great shot online, though:

Source.

Eventually, we had pizza:

Mine topped with mushrooms.

My taller half’s four cheese. We both had more Italian Coca-Cola and sparkling water and left happy and full. During dinner, we watched the mustachioed owner snap at people who tried to sneak in without waiting in line. At one point, an old woman attempted to do so, and he yelled at her to wait like everyone else. She gave him a “cut me some slack” look, and he responded, “Cammina!” which means “Walk!” Minutes later, he walked by our table and pinched the cheek of the gal sitting with us. It was awesome.

You didn’t think we were too full for dessert, though, did you? We decided to try San Crispino again since it was close, and I was hoping to be wowed.

I had crema di San Crispino, clementine, and their special chocolate; my taller half had crema di San Crispino, the amazing hazelnut meringue, and cream. Again, the hazelnut meringue was amazing, but the others were just fine. Giolitti was better, even if it made me hysterical. After eating, we walked around Piazza Navona and then returned to the hotel. I had my first claustrophobia nightmare that night.

October 12
We slept in until 9:00, which was an excellent choice. For breakfast, we popped over to Caffé Greco, an historic bar built in 1760:

Apparently Keats and Casanova liked it. So did we. We both had cream-filled brioche. I enjoyed my final real cappuccino, and my love had coffee.

We looked at ancient stuff that day. When we were ruined out, we had – wait for it – gelato at Ara Coeli:

Mine was pretty insane. I went with pine nut and nutello. I assumed the latter was Nutella-flavored gelato, but it ended up being straight-up housemade chocolate-and-hazelnut spread. It was brilliant. The two were incredibly good together. The nutello was so intense, though, that I had to give some to my taller half.

He went a little crazier than I did with four flavors: banana, lemon, white chocolate, and caramel.

After some Roming (get it?) around, we strolled over to Confetteria Moriondo e Gariglio to buy some artisanal chocolates. I bought a large dark-chocolate medallion with toasted hazelnuts for my mom. I sure wish I knew what happened to it. (That is not code for “I ate it!” I honestly cannot find the darn thing.) We got a little assortment for ourselves, too. Check out the adorable packaging:

I had incredible dark chocolate with cinnamon shaped like seahorses. My taller half chose three: milk chocolate with coffee (amazing!), milk chocolate with raspberry (so good!), sugary mint dipped in dark chocolate (delicious!).

We did a little shopping, returned to Piazza Navona, and then made our way to our final dinner destination: Cacio e Pepe.

The weather was nice, even if it was dark, so we ate outside. First we ate fresh bread:

And then we died. And then we were revived in time to eat the house specialty (cacio e pepe, surprisingly, which is pasta with cheese, pepper, and butter):

We died again. The noodles were incredibly long and clearly made fresh that day. The dish was packed with flavor. It was a great farewell to Roman cuisine.

By this point in the trip, I was exhausted and not feeling well, so sleep came quickly.

October 13
We left the hotel at an ungodly hour to catch the first metro to the train station. Then we took a train to the airport. I had breakfast there. I won’t show you the cappuccino and brioche because I think you get the point by now. My love had coffee and fruit salad.

I won’t talk about the flight because I’ve already given my rant. Just know that I was not happy.

My health deteriorated on all the airplanes. When we arrived at our layover in JFK, I purchased a Mediterranean wrap (Field Greens, Roasted Red Pepper Hummus, Tomatoes, Cucumbers, and Sun-Dried Tomato Relish, hold the feta and olives) and orange juice from Au Bon Pain. It tasted incredible, possibly because I felt pretty ill. And thus I embraced my dairy-eschewing ways back in my homeland. I slept on the next two flights as much as possible, and eventually, we returned home.

So that, my friends, was my culinary adventure through Italy.

Gingerbread Pudding

27 Nov

I was a miserable failure at posting baked goods yesterday, but the truth is that I was just tired. I was too tired to bake and too exhausted to post anything other than my restaurant review. I didn’t bake today either, but I did whip up a double batch of Chocolate Gingerbread on Wednesday for my taller half’s family Thanksgiving. Four pieces remain, so I guess it was a hit. I used a slight modification on the original. In addition to doubling all the ingredients, I also:

  • Baked it in a 9×13″ pan instead of two 8x8s.
  • Added 1 teaspoon of cinnamon.
  • Used about 1 1/2 cups of chocolate chips.
  • Used 1/2 cup of maple syrup and 1/2 cup of black-strap molasses.
  • Substituted white sugar for the brown because of the molasses.

My taller half liked this batch better. I think the flavor was about equal to the first (different, but not improved), but they are moister and more brownie-like, which is nice.

I would like to state once again that I do not believe in leftover dessert. There is only dessert that has yet to be eaten. However, sometimes it’s fun to play dress-up with what remains a few days later. I was curious to turn a square into Gingerbread Pudding with the addition of a butter sauce. Enter this unbelievably easy recipe:

Quickie Vegan Butter Sauce

  • 1/2 tablespoon Earth Balance
  • 1 tablespoon homemade almond milk
  • 1/2 tablespoon vegan sugar
  • 1/2 teaspoon vanilla extract

Put it all in a bowl and microwave for 30 seconds. Stir. Yes, that’s really it.

To make Gingerbread Pudding, add a slice of Chocolate Gingerbread into the bowl and spoon the sauce on top. Put it back in the microwave for 15 seconds. Eat and rejoice.

The sauce was incredible! The last thing I needed to do was figure out how to make my Chocolate Gingerbread full of more fat, sugar, and calories, but I did it anyway. I plan to eat the rest of the leftovers in a similar manner.

I hope everyone’s having as delightful a weekend as I am!

Weekly Contest #3 Results and Winner

22 Nov

Yep, it’s time again to talk about my most recent contest, so let’s get right to it.

As a reminder, the challenge was to make something raw – an uncooking challenge, if you will. I decided to make raw, taller-half-killing soup. The poor thing is allergic to avocados, so it was all for me. Darn. ;)

I looked at a few recipes from around the blog world and combined them to make Raw Avocado Salsa Soup.

All you do is combine in a blender:

  • Flesh from 1/2 an avocado
  • 4 cherry tomatoes
  • Juice from 1/4 to 1/2 a lemon
  • 1 clove of garlic, peeled and crushed
  • About 1/2 a cup of homemade almond milk (start with 1/4 cup and add more to obtain desired consistency)
  • 2 tablespoons cilantro

Blend until smooth and creamy. I have to be honest: I didn’t love this soup. I think I made it too creamy. The flavor was good, but it just wasn’t my taste preferences. I would be willing to try raw soup again, but I need a different – maybe chunkier? – texture and flavor. It would have been a good salad dressing or dip.

And now, what did my readers come up with?

First is Little Momo, who submitted not one, but two entries. The first are Sunshine Bars, based on this recipe at Gone Raw.

Don’t they look gorgeous? She also shared Nanaimo Bars using an original recipe:

I had to Google the term. Basically, Nanaimo Bars are no-bake squares featuring layers of cookie, icing, and chocolate. Yum! Sign me up. Here is her recipe for our enjoyment:

Base
1 cups coconut, shredded
2 cups mixed nuts(I used pecans and cashews)
1/2 cup dates
1/4 cup raisins
3 tbsps. cacao powder
coconut water

Middle
1 8oz. jar of Artisana Goji Bliss

Topping
1 cup coconut oil(warmed)
2 tbsps cacao powder
agave to taste(you want a bittersweet top since the rest is so sweet)

You will need:
large mixing bowl
food processor
one small baking pan(8×11)
saran wrap or wax paper
refrigerator

First, put your coconut oil in a bowl of warm water to thaw and set aside. Do this with the Goji Bliss aswell. Then, combine dates and raisins in your food processor and pulse until finely chopped, put aside in large mixing bowl. Process your nuts until fine and mix in with dates, raisins, now add the shredded coconut and cacao powder. Add a very small amount of coconut water and mix together until it is a sticky consistency(if you use soaked dates/rasisins, you will not need the coconut water). Line your pan with saran or wax paper, press in mixture evenly, set aside. Now pour the Goji Bliss over this mixture and press in to even out. Now, mix together the coconut oil, cacao powder, agave, a wee bit of coconut water (this will make the top layer more of a fudgy texture) for your topping and pour into pan. Set in fridge or freezer. Ready in 30 mins. Enjoy!!!

Once again, Kate of Fat Ass to Fit Ass, shared her lemon recipe, Raw Lemon Pudding:

She gets major props for being able to cut through an avocado pit.

Superwoman much? Like me, she embraced the avocado and lemon in her creation.

Edit to add: Vegan of the Great White North submitted her recipe on time, but it hightailed it to my spam folder. Darn it! Here is what she shared, however, Raw Vegan Cheezecake.

Ain’t it gorgeous? Head to her post to see all the progress pictures.

And the winner is . . . Little Momo! I liked the double effort, and her presentation on both is just gorgeous, but the Nanaimo Bars won me over all by themselves. I can’t get behind the consumption of raisins, but I can let that slide. ;) I will contact you about your prize, darlin’.

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