Chocolate Fudge Pie

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Chocolate and peanut butter. Everyone knows this is the perfect combination of sweet and salty. With the decadence of fudge, who could resist? Seriously if anyone can say no to this pie I will bow down to their self control.

This pie has a crumbly base with a thick fudgy chocolate filling. The perfect indulgence for a date night or a movie night snuggled under the blankets. Don’t worry, unless you eat the whole thing. Which admittedly is tempting but you won’t have to run that extra 20 minutes trying to work it back off.

You probably think that creating a perfect pie base is a no go without butter but I am here to prove you wrong. This whole pie is actually vegan. Which means you don’t need dairy to make things super tasty. Peanut butter is better than butter anyway. I mean you don’t see people eating butter off a spoon.

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Ingredients: 

Base:

2 tablespoons peanut butter

2 tablespoons coconut oil

1 tablespoon maple syrup

1 tablespoon brown sugar

1 teaspoon vanilla essence

1/2 teaspoon salt

1/2 cup almond meal.

1/2 cup oat flour

Filling:

2 tablespoons coconut oil

4 tablespoons date paste

1 teaspoon vanilla essence

1/2 teaspoon salt

40g dark chocolate

2 tablespoons brown sugar

2/3 cup almond meal

1/3 cup oat flour

1/2 teaspoon bi-carb soda

2/3 cup almond milk

Method: 

Base:

  1. preheat oven to 180 degrees Celsius.
  2. Grease 8 inch round pie dish with coconut oil.
  3. In a small saucepan melt the coconut oil and peanut butter together. Take off the heat.
  4. Add the rest of the ingredients and mix well.
  5. Press into pie dish, making sure the sides are covered.
  6. Bake for 12 minutes or until slightly golden.

Filling:

To make the date paste boil 1 cup chopped and pitted dates in 2/3 cup water, on a low heat for 10 minutes. Blend to make a paste. The remaining amount can be frozen to be used in other recipes.

  1. Melt the coconut oil then add the chocolate and stir on a low heat, until melted and glossy.
  2. Take off the heat and add the date paste, vanilla essence, salt and maple syrup.
  3. Mix in the almond meal, bi-carb soda and oat flour.
  4. Mix in the almond milk.
  5. Pour into the pie crust and bake for a further 15 minutes.
  6. The center should just wobble if touched.
  7. Allow to chill in the refrigerator for 2 hours or overnight before serving with a big ball of vegan ice cream or a dollop of coconut cream.

Happy Baking!

 

 

 

 

 

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Rustic apple pie

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Who can deny a great pie? I know I can’t. Especially one that is packed full of gorgeous apples and spices that warm your senses.

This luscious pie is low sugar, because of the natural sweetness of the apples whilst being both gluten and dairy free. Tell this to your friends and they won’t believe it. But they will be coming back for seconds.

This pie may be topless but still has all the quality. Its great spiced apple to chewy pastry ratio will have you satisfied without feeling weighed down. Plus it will make your whole house smell fantastic (trust me there will be drool).

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Ingredients: Crust

3/4 cup almond meal.

1/4 cup hazelnut meal

2 egg whites

1/2 cup coconut oil

1/4 cup sugar

pinch of salt

Method:

  1. Preheat oven to 180 degrees Celsius and grease a 6 inch pie dish with coconut oil.
  2. Melt the coconut oil and sugar together. Allow to cool for 10 minutes.
  3. Add the egg whites, almond meal, hazelnut meal and salt. Combine.
  4. Press into pie dish, making sure the pastry goes all the way up the sides.
  5. Bake for 15 minutes or until slightly golden.

Apple Filling.

8 granny smith apples.

Juice of 1/2 lemon

1 tablespoon maple syrup

2 tablespoons raw sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 tablespoon coconut oil

Pinch of salt

2 tablespoons water

Method:

  1. Peel and cube the apples.
  2. Place all the ingredients in a medium saucepan and cook on a low heat until the apple is just soft and the sugar is dissolved.
  3. Allow to cool for 5 minutes before transferring the apple mixture to the pastry.
  4. Press down slightly and bake for a further 10 minutes.
  5. Allow to cool for 20 minutes before serving.

 

Happy Baking!

Coconut Cupcakes

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I love cupcakes. Who doesn’t? They are little sweet treats that you always want to eat just one more of. On the other hand, they can be hard to perfect, and can be more of an art-form than skill. Lets face it, cupcakes do look like a work of art when they turn out well. I have perfected a dairy free yet indulgent cupcake recipe that will not fail you.

I have found an ingredient that will transform your cupcakes into light and fluffy treats that will be consumed in a matter of hours unless you have some serious self control. The magic ingredient is sparkling apple juice! Yes that may sound a little strange in vanilla cupcakes but trust me, it works. They have been family approved.

These little treasures do need to be refrigerated because of the custard icing. If on the other hand you decide that you want a tower of frosting, they can be kept (if needed) at room temperature.

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Ingredients:

1/2 cup coconut oil

2/3 cup raw sugar

3 eggs

1 teaspoon vanilla essence

1 1/2 cups self-raising flour

1/2 teaspoon bicarb soda

1/4 teaspoon salt

2/3 cup  desiccated coconut

1/2 cup sparkling apple juice

2 – 3 tablespoons almond milk

Icing:

2 1/2 tablespoons custard powder

1 2/3 cup thin coconut milk

2 tablespoons maple syrup or brown sugar

2/3 cup desiccated coconut for decoration

Method:

  1. Preheat oven to 180 degrees Celsius.
  2. Beat coconut oil and sugar together until well combined.
  3.  Beat in eggs one at a time with vanilla.
  4. In a separate bowl combine dry ingredients.
  5. Slowly add the dry mix to the egg mixture.
  6. Pour in the sparkling apple juice and mix well.
  7. Add the almond milk and stir.
  8. Fill cupcake cases half way with mixture and bake for 20 minutes.
  9. While the cupcakes are cooling, place custard powder maple syrup and 3 tablespoons coconut milk in a small saucepan and mix well. Then pour in the rest of the coconut milk.
  10. Put on a medium heat and stir until the custard is thick.Allow to cool for 10 minutes.
  11. Spread the custard on with a small spatula or knife.
  12. Put the coconut in a small bowl and dip the top of the cupcake in to coat.

Happy Baking!

 

loaded lemon slice

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Love lemons? Of course you do , why else would you be here? This lemon packed slice is gluten and dairy free while being totally delicious.

When I say this slice is packed full of lemons i’m not joking. This recipe uses whole Meyer lemons blended into a paste. Yes I know that sounds a little strange but trust me it works. This is best made the day before you want to serve it. The flavors will have a chance to melt together and the icing will have a chance to set properly.

This slice is perfect for summer afternoons, when you are relaxing in the sun with a glass of iced tea and a couple of great friends. Although, I have been known to eat this for breakfast.

This recipe calls for organic lemon and this is very important. As the rind is used in this recipe, organic lemons won’t be covered in harsh pesticides. There will be some paste left over but it can be frozen and used again for this slice, or in another lemon packed recipe.

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Ingredients:

3 organic Meyer lemons

3 eggs

1/2 cup sugar

1/4 cup maple syrup

2 cups almond meal

1 cup desiccated coconut

1 teaspoon baking powder

3 tablespoon coconut oil

Icing:

1/2 cup thick coconut cream

1/4 cup icing sugar

1/2 teaspoon orange rind (very fine)

Method:

  1. Wash lemons and place them in a medium saucepan.
  2. Cover with water and boil for 15 minutes.
  3. Take out of the water and allow to cool.
  4. Cut and remove the seeds. It is best to do this in a bowl as you want to keep all the juice.
  5. Blend the lemons in a food processor until smooth.
  6. Preheat oven to 180 degrees Celsius. Line a 8 inch square slice tin with baking paper.
  7. Beat eggs, coconut oil and sugar together until combined.
  8. Add 1/3 cup lemon puree and maple syrup, mix well.
  9. Fold in the almond meal, coconut and baking powder. Make sure all ingredients are well combined.
  10. Pour into the slice tin and bake for 20 minutes.
  11. Pull out of the oven and allow to cool for 10 minutes, refrigerate for 30 minutes.
  12. To make the icing whip the coconut cream, icing sugar and orange rind together. Spread over the cooled slice and refrigerate overnight.

Happy baking!

 

Choc Banana cake to Split

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Chocolate (or in this case Carob) and banana is a match made in heaven. When you want a quick and easy dessert without going to the supermarket this is the one to satisfy your cravings or impress your partner with a luscious dessert. I don’t know about you but there is something romantic about eating cake out of the same mug. Lets face it if that special someone, lets you have the last bite they’re a keeper.

You don’t even need a separate bowl, you just put all the ingredients in a big soup mug or a large ramekin, whip it up and wait for that fantastic smell to fill your kitchen. Just pop it in the oven while you have dinner and it will be waiting for you when you’re ready. Anything that allows for more late night movies/cuddling without extra time spent in the kitchen is a winner. Plus this cake is naturally vegan however cake connoisseurs will not be able to tell the difference. Trust me I’ve tested it.

Serve this hot or cold with a big scoop of dairy free ice cream or in my case thick coconut cream for the perfect dessert.IMG_7213

Ingredients:

1 (almost) over-ripe banana

1 tablespoon carob powder (or 1 1/2 teaspoons cocoa powder)

1 tablespoon sugar or maple syrup

3/4 cup self raising flour

1/3 cup shredded coconut

1 tablespoon coconut oil

1/4 cup almond milk

Method:

  1. Preheat oven to 170 degrees Celsius.
  2. Chop the banana into the mug and mash with a fork.
  3. Add the coconut oil, sugar and carob powder, mix well.
  4. Add coconut, flour, almond milk and combine.
  5. Bake for 20 mins or until a skewer comes out clean.

Happy Baking!