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Tag Archives: chocolate

Chocolate-Banana Smoothie with Cauliflower and Spirulina

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On days when I feel like making my dessert smoothie a bit more healthy, I add a handful of frozen steamed cauliflower, a teaspoon of milled flaxseed and a teaspoon of spirulina powder. Because of the strong, sweet flavours I don’t really notice the cauliflower and spirulina as distinct ingredients, only as a reduction in sweetness.

I’ve decorated this bowl with goji berries, blueberries, milled flaxseed and a raspberry.

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Chocolate Crinkles

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I made chocolate crinkles to bring to an event. The last time I made these was as a gift for neighbors.

 

 

Chocolate Banana Smoothie

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I make this smoothie as a full-meal dessert, when I’m craving something sweet but don’t want to eat a full meal and also a sweet. Usually I make it from one banana, one tablespoon of Dutch-process cocoa powder, 1 teaspoon tahini, 1/4 teaspoon vanilla extract, 4 juicy dates, and stevia to taste. I add just enough hazelnut milk to blend.

This smoothie is decorated with matcha powder, coconut flakes, raspberries, strawberry and pistachios.

Banana Chocolate Cupcakes

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I used this recipe, but added chopped walnuts.

Rice Flour Dumplings on a bed of Macerated Red Berries

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The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.

The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.

Salted Caramel Vanilla “Custard” Pie

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I liked the vegan freezer salted caramel chocolate pie, but the proportion of chocolate to salted caramel was a bit too high for me. I decided to add another layer under the salted caramel, a vanilla custard. I made the layer using a variation of this vegan eggnog recipe. I made the egg mix without the cloves, and let it thicken a little further. I then froze the bottom layer while I prepared the next two layers. I used agave syrup as the sweetener for this layer. Unfortunately after I had already prepared the layer it occurred to me that it would form ice crystals. Next time I will either add coconut oil, as in the other layers, or else a bit of brandy.

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The other layers I made using the same modifications I made the last time I tried it.

Salted Caramel Chocolate Pie

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Here’s the recipe. I used hazelnut milk throughout instead of almond milk and coconut milk, and tahini instead of almond butter. Next time I think I’ll increase the middle layer and decrease the chocolate layer to suit my personal taste. It was delicious all the same.

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