Raw Banana Cream Pie

Status

Raw Banana Cream PieIt sure has been a while since my last post! I’ve been busy with my giant Frankie 100 project coming this spring and haven’t been playing in the kitchen much. However, tonight my husband will join me to attend the Conscious Eating Niagara potluck which I haven’t been to in forever, so I thought I’d update the blog with today’s creation.

It’s another case of, a little of this, a little of that. Actually, I had some raw bars in the freezer that I decided to blend up and make in to the pie crust. It’s all about the filling.

Mandi’s Banana Cream Pie

Crust Filling
Almonds

Hazelnuts

Coconut Flour

Dates

Coconut Syrup

Touch of Moroccan Spice Mix (includes chili, ginger, cinnamon)

Bananas, regular & small red bananas

Coconut butter

Real Vanilla Bean

Touch of Himalayan Salt

Stevia

 

 

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Raw Peach Squares

I picked up some fresh Niagara peaches at the Peach festival in Niagara on the Lake this weekend. Here’s a little raw recipe that I’ve whipped together for a party tomorrow. As usual, this is a play it by ear recipe.

This is just a quick post so I don’t forget to post about it. I’ll have to grab a photo later when I cut these in to squares. Right now it’s setting in the freezer.

Raw Peach SquaresRaw Peaches n’ Cream Squares

Filling

  • Coconut butter – about 400 grams
  • 8 ripe peaches
  • a touch of stevia, to taste
  • a touch of vanilla
  • a pinch of pink Himalayan salt
  • 1/4 teaspoon ground ginger

Crust:

  • Coconut flour
  • Coconut oil
  • Dates
  • A touch of ground ginger

Directions:

  1. Blitz the coconut butter in the food processor until it makes a smooth cream.
  2. Cut the peaches up in to slices and start to drop them in the food processor until everything is blitzed together.
  3. Add the other ingredients to taste.
  4. Pour batter in to a bowl and set aside on the counter.
  5. No need to clean the food processor. Just throw about half a cup of coconut flour in and start to blitz it, then add dates and some coconut oil until it still starts to come together as a dough. Add more coconut flour as needed.
  6. Use some coconut oil to grease a square pan. I have a flexible non-stick silicone pan that I like for raw desserts. Press the crust in to the bottom, then pour the batter in. Set in freezer for at least 2 hours. Cut in to squares and enjoy!

The flavour has come out quite subtle and creamy and really nice. Let’s see if the drunkers at the party appreciate it or not.

Raw Peach Squares

Q. How do you make raw halvah?

Q. Hi there I was looking on google for raw halvah recipes and I saw a picture of your halvah with date icing but couldn’t find the recipe and I was wondering if there was anyway you would mind sharing it or pointing me in the direction of a good one.

Raw halvah squares topped with date icing. I think that all halvah must be raw?

A. Hi, you’re right! I originally made that recipe and took a photo before my blog was up.

Here’s how you do it. It’s pretty easy. The key is to have a really good food processor or vitamix to make the coconut butter, or to buy/order coconut butter.
You need equal parts sesame seeds and unsweetened coconut flakes OR raw tahini and already made coconut butter. And a sweetener like coconut syrup, agave, raw honey or maple syrup. Add that to taste. If you’re using about 400 grams each of coconut and sesame, about 1/3 of a cup of sweetener is usually enough for me but you can taste it to see how you like it.  I like coconut syrup but any of those will work. You can use a little Himalayan salt to taste.
You need to blitz the coconut butter first. If you’re making your own coconut butter, blitz the coconut flakes and a couple of tablespoons of coconut oil to help it come together. That takes at least 5 minutes to really become creamy and a good machine is important. Then add your seeds or tahini and a hint of salt. Only at the very end should you add the sweetener. If you add it too soon it becomes too sticky and the rest won’t blend. When you add the sweetener, don’t over blend. Just pulse a few times until it comes together.
Then spread it in to a pan of some kind and let it set in the fridge or freezer. It will harden into a delicious halvah.
The date icing was really just blitzed dates that I spread on top which was tasty but optional.
Let me know if you have any questions.

Vegan Peanut Butter Pie (or Vegan Peanut Butter Cups) – GF & mostly raw

This is basically a raw dessert, except for the peanuts are roasted. But it’s hard to beat that roasted peanut butter taste, so I’m taking one for the team on this one.

I’ve know that coconut butter would be the perfect way to thicken a peanut butter filling since I started playing with coconut butter in desserts a couple of years ago. It didn’t let me down!

Jaime and Krister are awesome. They had elephants at their wedding!

I pulled this out for my dear friends, Jaime and Krister’s going away party. They’re moving to Boulder this week. We’re going to miss them!

This recipe is definitely approximate. Adjust ingredients to taste. The main thing is to use equal parts coconut butter & peanut butter.

Ingredients

  • 400g coconut butter
  • 400g natural peanut butter
  • 1/3 to 1/2 a cup of coconut syrup, to taste
  • pinch of Himalayan salt

Crust

  • Dates & Coconut Flour in aproximately equal parts. About 1.5 cups of each.

Chocolate layer

  • Coconut oil, aprox 1 to 1.5 cups
  • Raw cacao powder, aprox 1 cup
  • 1/4 tsp of NOW stevia or to taste
  • Himalayan salt to taste, optional

Directions

Make the crust first. Blend your dates into mush in the food processor, then slowly add your coconut flour until it makes a dough. Grease a pie plate or springform pan with coconut oil, sprinkle with some coconut flour so the crust won’t stick, then press the dough in.

In the same food processor, blend your coconut butter until soft and smooth. Add the peanut butter, then the salt. Add your coconut syrup last. Don’t over blend once you’ve added the coconut syrup. Adjust the amount of syrup according to taste. Pour the peanut butter mixture onto the pie crust. It appears very liquidy but it will solidify. Chill in the freezer while you prepare the chocolate layer.

For the chocolate layer. gently warm up your coconut oil to get it to melt by putting it in the dehydrator or near something warm. If you’re not concerned about keeping the recipe raw, you can just set this up as a double boiler setup in a metal bowl over another filled with boiling or hot water. Once the coconut oil is melted, whisk in the other ingredients. Adjust the stevia in the recipe carefully. You don’t need the chocolate layer to be very sweet since the peanut butter filling is sweet. Pull the pie from the freezer and pour the chocolate layer over the top. Then put it back in the fridge or freezer to set. Let it set for about 4 hours before serving, or however long you want in the freezer.

I froze mine a week in advance and brought it out at a party today. It was a big hit!

I plan to use the same recipe to make peanut butter cups. It’s just that with little individual cups, it will be much harder not to pig out on them!

Raw Vegan Banana Coconut Cream Pie

Busy weekend coming up! Last weekend was the Frankie Tribute Weekend in Toronto which was a huge success but kicked my butt. I’m the primary organizer for the event and it was the culmination of months of work. Exhausting but completely worth it.

I was feeling under the weather last week and unfortunately had 7 days of laryngitis which carried right through the big weekend. I’ve also had some trouble with my eyes so I haven’t been able to wear my contact lenses lately. Time for another juice feast!

No rest for the wicked! Tomorrow is Niagara VegFest which will be a big weekend for my Health Nut products, followed by the Toronto Raw Vegan Festival next weekend which is even bigger! I’ve got 400 cheese (yes 400!) aging in a special fridge and about two dozen cases of nut butter ready to go. We’re also making some raw vegan cheese skewers with grapes for people to try.

Busy busy. But I can’t neglect this Sunday’s Conscious Eating Niagara potluck! Doug McNish will be coming along and very thoughtfully my friend Karen just gave me a copy of his new cookbook, Eat Raw, Eat Well, so I can have it signed.

Somehow I managed to have a bit of free time today to make my potluck item. I decided to whip something up using ingredients I already had at home. The result is an absolutely delicious Banana Coconut Cream Pie. I love my plain Coconut Cream Pie recipe too, but this is a nice alternative. The real vanilla bean really brings out the vanilla flavour. Delicious!

Banana Coconut Cream Pie

Ingredients
  • 6 cups coconut flakes, unsweetened
  • 1/2 cup coconut oil
  • 4 ripe bananas
  • 1/4 tsp real vanilla bean powder – the best part, artificial vanilla wouldn’t be the same in this recipe
  • 1 tiny scoop of NOW stevia, about 1/8 of a tsp (***WARNING: some stevia is gross, this is the only brand I’ve tried that I would recommend)
  • teensy pinch of pink Himalayan salt
Directions
  1. Blend the coconut flakes and coconut oil in the food processor to make coconut butter. Scrape the sides frequently and be patient. It takes a while6 cups of dried, unsweetened coconut flakes
  2. Add the bananas and blend some more.
  3. Add the rest of the ingredients and adjust to taste.
  4. Pour the filling into your crust of choice and set in the freezer for at least an hour to set.

For my crust this time around, I used pecans, dates and because I was low on dates a few prunes too. I also through in some cinnamon ’cause I felt like it. You can read more about raw vegan pie crusts here.

Chachi & Mandi Gould

Point & Curl with Chachi at the 2012 Frankie Tribute Weekend.

Raw Vanilla Bean Ice Cream with Chaga!

Chemotherapeutic Ice Cream? 

For the May Conscious Eating Niagara potluck I’m bringing ice cream made in my shnazzy new machine. I had planned to make something chocolaty, maybe with caramel or cherries again, but when I started to make the base and added in the pure vanilla bean powder it was too delicious so I left well enough alone.

The secret ingredient? Instead of using plain water for this recipe, I decided to give it superfood properties and used the tonic made with Chaga mushroom powder instead! Don’t worry, Chaga does not give off even a hint of mushroom. It has an earthy tea-like quality too it that’s very subtle and it worked perfectly with the vanilla bean. And now this ice cream has chemotherapeutic properties. How cool is that?

If you’re not familiar with chaga, it’s a fabulous superfood. Here is what my friend Lee at Truly Organic Food has to say about chaga:
“The chaga mushroom is well known for its full spectrum of immune stimulating phytochemicals. It is also high in betulin or betulinic acid which is a chemotherapeutic agent, which is why the pharmaceutical industry is interested in it and is currently doing many tests on it’s constituents. Chaga is best consumed in it’s natural stated as a tea tonic, that has had time to brew over 20 hours.”<

I made this ice cream in a much larger quantity for the potluck, but here would be the recipe for a basic recipe:

  • 1/4 cup raisins, soaked in water until plump
  • 2 cup chaga tonic liquid (or purified water)
  • 2 cups raw cashews, soaked for about 4 hours
  • 1 cup raw agave (coconut syrup or maple syrup would also be nice)
  • 1/4 tsp pure vanilla bean
  • pinch of Himalayan salt
  1. Blend your soaked cashews first with only some of the liquid to ensure that the mixture is smooth. Then add the rest of the ingredients.
  2. Refrigerate for at least 4 hours so that the mixture is cold before using your ice cream maker. I recommend over night.
  3. Follow the manufacturer’s directions for your ice cream machine and enjoy!

Raw Vegan Ice Cream

My request for my birthday was an ice cream maker so that I can start to make raw vegan ice cream. I was never a big ice cream person because the heavy dairy never sat well with me, but since trying the coconut and cashew based ice creams, I’m now an ice cream convert!

I wanted to get one of the ice cream makers that uses ice and salt so that I can use it even when our freezer is really full. Also, when my father was given the Cuisinart ice cream maker that you frequently see in stores, it didn’t work well for sugar-free ice creams at all. Because it used the method where the entire bowl goes in the freezer, it just didn’t get cold enough to really solidify the ice cream so it stayed soupy.

After some research, I decided that the Hamilton Beach model would give me the most bang for the buck. Since I’m not planning to make ice cream all the time, I wanted to pick a reasonably priced machine and I settled on this one.

It took me a while to get the rock salt that’s required for the machine. I realized after requesting a salt-working machine that I didn’t know what type of salt I would need! I did a lot of research on it and it was frustrating. Ultimately, I just bought some of the salt that people would put on the sidewalk in the winter but found one that didn’t have additional chemicals in it.

Finally organized to get the ice cream party started, I asked my husband what flavour he wanted me to make first. He kept saying strawberry, which I’m not particularly keen to make straight away, so I persuaded him to choose from one of the following Vice Cream recipes that also appealed to my own taste buds.

My main picks were:

  • Black Forest
  • Pecan Pie
  • Maple Walnut
  • Maple Pecan
  • Chocolate
  • Cherry Garcia

He picked Black Forest which works for me! I didn’t have a chance to pick up frozen cherries so I ended up soaking some dried cherries in advance instead. So here’s my version of the Vice Cream recipe:

Raw Vegan Black Forest Ice cream:

  • 1/2 cup dried cherries, soaked in water until plump
  • 2 cup purified water
  • 2 cups raw cashews, soaked for about 4 hours
  • 1 cup coconut syrup (agave or maple syrup would also work)
  • 1/2 cup cocoa
  • pinch of Himalayan salt
Method:
  1. Blend your soaked cashews and water in the blender or food processor to make a smooth milk. Add the cocoa, salt and coconut syrup and blend until silky smooth.
  2. Place the mixture in the freezer for 40 minutes to 1 hour or in fridge over night. (I went with over night.)
  3. Pour mixture into your ice cream maker and follow the manufacturers instructions. Once ready, remove the cover and blade from the ice cream maker and fold in the cherries, distributing evenly. Serve immediately or transfer to containers and store in freezer till ready to use.

I think it came out really well! I might have been able to get the cashews just a tiny bit smoother if I had blended it for longer but it’s definitely tasty. The cherries are the best part. I like ice cream that has *stuff* in it. I’m looking forward to feeding some to my hubby later on when he gets home.