Vegan Mocha Cheesecake (Gluten-free and Refined Sugar-free)

mocha cheesecake

When my cousin’s birthday was approaching, I knew that I had to make a “wow” dessert – one that could stand by itself, and every one would enjoy.  Inspired by my cousin’s everlasting love for coffee and cheesecake, as well as my family’s obsession with chocolate, I decided to combine these key foods to make a mocha cheesecake.  And did I mention that it’s raw, vegan, gluten-free, and refined sugar-free (and they didn’t even notice!)?

mocha cheesecake

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Vanilla Bean Hazelnut Cheesecake Bites

Vanilla, hazelnuts, chocolate; these are a few of my favorite things.

So when it came to creating a cheesecake recipe, I wanted it to involve all of these ingredients in the most harmonious way possible while tasting like an actual, real cheesecake.  These vanilla bean hazelnut cheesecake bites are decadent, smooth, creamy, and not to mention gluten-free, vegan, and refined sugar-free (oh, and no-bake!).

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The Cookie Cupcake

The Cookie Cupcake

Can’t decide between a cupcake or cookie?  You can have your cookie and cupcake with this innovative twist on the classic, the “Cookie Cupcake.”  Not a keen cupcake decorator?  When it came to testing out my brother’s birthday cupcakes, I have to admit they weren’t beautiful.  Luckily, I have discovered the easiest way to decorate a cupcake that is sophisticated looking, and so easy, a little kid could do it!

The Cookie Cupcake

The process is more simple than anything you’ve frosted before – you basically glue a cupcake and cookie together with chocolate.

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Mint Lemon Sorbet (Vegan)

I am often asked what I think is the perfect summertime treat.  Without a doubt – sorbet!  Sorbet is not only an incredibly easy dessert to make at home, requiring very few ingredients, but also, perfect for every age group – children, adults, and elders.  It is especially great for those with many food intolerances and allergies.  It just hits the spot for those who aren’t looking for a dessert that’s too fruity,  too tarty, or heavy (like my family!).  A true crowd pleaser!

In Italy, people generally have “sorbetto” in the summer to finish a meal.  In other fine dining instances, small amounts of sorbet, called the “intermezzo”, are served between courses.  It is considered a palate cleanser, and prepares your taste buds for the next course.  Either way, it is a delicate part of any meal, and with the mint, it instantly places a refreshing taste in your mouth.  At the end of your spoonful, there’s a very subtle tang from the lemon which is softened by the sugar, and if you choose, honey.  You can get this summer hit made within 45 minutes (freezing not included)!

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Delicious, Easy Chocolate Pudding (Vegan & Refined Sugar Free)

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Summer is officially here, and for those that hope to stay healthy during the heat, I have the perfect recipe for you – vegan chocolate pudding.  You can make within 5 minutes because there are only 5 ingredients: cocoa powder, maple syrup, salt, vanilla, and… avocado.  Before you judge this snack based on the avocado, I assure you that you will not even taste it.  Proof: my brother’s friends loved it, and asked for seconds.  Also, the chocolate flavor masks any trace of avocado.  Overall, it’s an extremely healthy alternative for the summer, and it actually cools you down.  Snacks in the summer often include heavily color-died popsicles, or ice cream sandwiches – but this pudding is guaranteed to make you feel more satisfied, and stay full longer.  Avocados contain a high amount of  potassium, monounsaturated fatty acids (aka “heart healthy fat”), fiber, and antioxidants which help combat aging.  Aside from all the health benefits this pudding may offer, it is incredibly easy to make, and within several times of making it, you’ll notice that you don’t even need to measure out each ingredient.

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It’s creamy, velvety, and is quite addicting for chocolate lovers!

Enjoy!

5.0 from 1 reviews
Delicious, Easy Chocolate Pudding (Vegan & Refined Sugar Free)
Author: 
Recipe type: Snack/Dessert
Cook time: 
Total time: 
 
Ingredients
  • 2 medium-sized ripe avocados
  • ⅔ cup unsweetened cocoa powder
  • ⅓ cup maple syrup (add to taste)
  • 1 tsp vanilla extract
  • a dash of salt
Instructions
  1. Place all ingredients in a food processor and blend until smooth.
  2. Cover and refrigerate for about 1 hour.
Notes
Based on your avocado's size, you will have to adjust the amounts of cocoa and maple syrup, and according to your level of sweetness, you can adjust the amount of maple syrup you put in.

 

Savoiardi (Italian Lady Fingers)

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When the annual Café Cultural, at my brother’s school came up, we were delighted to share our Italian heritage with the traditional Italian savoiardo.  Savoiardi are an Italian dessert that are similar to Lady Fingers, but since they are Italian, they are double in size.  As it turns out, I was very lucky to have used my Sicilian great grandmother’s recipe.  In Italy, people will usually buy savoiardi, and since it is a dry sponge-like cookie, Italians will dunk it with their coffee for breakfast.  My mother and grandmother tell me that my great grandmother would actually make her own savoiardi, and as a treat, would make it for her children and grandchildren.  When she came to America, her original recipe went from “strutto” (lard) to Crisco (instead I used Spectrum’s Organic Shortening).

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Savoiardi are extremely easy to make and require few ingredients – eggs, all purpose flour or Bob’s Red Mill 1-to-1 Baking Flour, sugar, baking powder, shortening, vanilla extract, and lemon zest/juice.  As I mentioned before, they’re dry and lemony, and taste just like they were from Italy!  They’re topped with granulated sugar, which adds a crunch.

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I initially was going to pipe the savoiardi batter, but decided not to, and do it the rustic way that my great grandmother would have done.

Method:  Fill a heaping spoonful of the batter.  On the greased or parchment lined pan, spoon out some of the batter with your finger in an up and down motion while sliding the spoon the opposite direction.

The savoiardi end up looking slightly different each time, but that’s the beauty of it!

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The children at my brother’s school event, Café Cultural loved it, and you will too!

Savoiardi (Italian Lady Fingers)
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 6 extra-large eggs*
  • 3 cups all purpose flour**
  • 1 cup sugar + more for sprinkling
  • 3 tsp baking powder
  • ¼ lb shortening
  • 2 or more tsp vanilla extract
  • a lot of lemon zest
  • a touch of lemon juice
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Mix sugar with shortening on high speed.
  3. Beat in one egg at a time also on high speed.
  4. Add flour and baking powder, and mix until fully combined.
  5. Add vanilla extract, and lemon zest/juice.
  6. Pipe with finger on rack (mentioned in detail above recipe).
  7. Sprinkle sugar before baking.
  8. Bake for 15-25 mins.
Notes
*If eggs are just large, use less sugar.
**If you want to make them gluten free, use 3 cups Bob's Red Mill 1-to-1 baking flour.

 

 

Vegan Chocolate Tart

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Many can agree that nothing is quite as good as chocolate, and this tart is no exception!  This Easter, I was a little stuck on what recipe I should make.  I came across a vegan chocolate tart on Bon Appétit, and decided I must make it!  Within an hour, you’ll have an instant crowd pleaser!  To make it gluten free friendly, I just swapped their whole wheat flour for a normal gluten free flour blend, and oat flour to make the flour consistency heavier.  Also, I used maple syrup (grade A, dark amber) instead of light agave syrup, but you can use either one.

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The crust is crispy and hearty with oats, and a little chocolate flavor.  The filling is super rich and creamy which is why I cut the tart in small pieces.  Warning: You will go back for more!  When you bit in, you get the crumble from the crust, and smoothness from the filling which is quite a pleasure to eat!

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The coconut oil helps the chocolate melt into your mouth, and the little amount of espresso enhances the chocolate flavor.  This recipe heavily depends on the quality of cocoa powder you use.  For such a chocolatey dessert, I recommend Valrhona’s cocoa powder – it is such a treat to use and eat!  For the actual chocolate, if you really want it to be dark, use about 4 out of the 7 oz in 100% chocolate.  Don’t worry – the filling will still be sweet!  I also sprinkled flaked sea salt on top, which is delicious.

Enjoy this recipe!

NOTE: Depending on the size pan you use, you might have extra filling left.  If you do, Bon Appétit recommends you use it for truffles, or I recommend melting some of it (if it isn’t already melted), and mixing it in with almond butter!

5.0 from 2 reviews
Vegan Chocolate Tart
Author: 
Recipe type: Dessert
Cuisine: Vegan, gluten free
 
Ingredients
Crust
  • 1¼ cup oats
  • ½ cup gluten free flour blend
  • ¼ cup oat flour
  • ⅓ cup coconut oil, melted, slightly cooled
  • ¼ cup maple syrup
  • 2 tbsp unsweetened cocoa powder
  • ¾ tsp kosher salt
  • ½ tsp cinnamon
Filling
  • ½ tsp espresso powder
  • 1 cup unsweetened cocoa powder
  • 7 oz dairy free dark chocolate, melted, slightly cooled
  • ⅔ cup maple syrup
  • 2 tsp vanilla extract
  • ⅔ cup coconut oil
  • ¼ tsp kosher salt, plus more
Instructions
Crust
  1. Preheat oven to 350 degrees Fahrenheit. Grease (with coconut oil) a rectangular pan, 9 inch diameter pan, or a 13¾ x 4½ inch tart pan with removable bottom.
  2. Pulse oats, flours, coconut oil, maple syrup, cocoa, salt, and cinnamon in a blender until the mixture looks like wet sand.
  3. Firmly press into bottom and up the sides of pan. Bake for 20-25 minutes. Transfer to a wire rack; let cool.
Filling
  1. Dissolve espresso powder in ¾ cup of hot water in a blender. Add cocoa and let sit 5 minutes.
  2. Add melted chocolate, maple syrup, vanilla, coconut oil, and1/4 tsp salt. Pulse for 30 seconds,
  3. Scrape filling into cooled tart shell and smooth top. Add sprinkled salt on top.
  4. Chill in refrigerator for at least one hour. Bring out 15-20 minutes before serving.
Notes
Tart can be made 2 days ahead. Keep it chilled.

 

Dark Chocolate Vegan Cake (gluten free)

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As a huge fan of Food52, I was extremely eager and excited to try their vegan dark chocolate cake.  The cake is super chocolatey, but is still light and fluffy.  You can double the recipe to layer it and frost to make a birthday cake, or simply add some spice to make it have a kick.  After playing around with some flours, I was able to adjust the recipe to make the perfect gluten free vegan chocolate cake!

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With this chocolate cake, I wanted to still keep it light, but add in some flours that had fiber to keep me full.  So I added whole grain flours like brown rice flour, teff flour, and oat flour. Out of these, the teff flour is especially healthy because it is actually a complete protein, and is rich in iron and magnesium.

Some people wonder why their chocolate desserts do not come out as chocolatey as they would like.  This all comes down to the quality of the cocoa powder you are using in my opinion.  Make sure to use unsweetened cocoa powder because there is no sugar to take away from the cocoa flavor.  My favorite is Scharffen Berger’s natural cocoa powder.

This recipe is very quick and easy to make!  I hope you enjoy it!

Dark Chocolate Vegan Cake (gluten free)
Author: 
Recipe type: Dessert
Cuisine: Gluten free, Vegan, Refined sugar free
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 60g white rice flour
  • 40g brown rice flour
  • 50g arrowroot flour
  • 40g teff flour
  • 20g oat flour
  • ⅓c high quality unsweetened cocoa powder
  • 1tsp baking soda
  • ½tsp salt
  • 1tbsp apple cider vinegar
  • 1c dairy free milk
  • ⅓c melted coconut oil
  • 1tsp vanilla extract
  • ¾c coconut sugar
Optional
  • dash of red pepper and nutmeg
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift the flour, cocoa, baking soda, and salt. Place them in a large bowl.
  3. Add the apple cider vinegar to the milk and beat until it's frothy. Whisk in the oil, vanilla, and coconut sugar.
  4. Add about a third of the wet ingredients to the dry ingredients and mix them together. Add another third, keeping mixing for a few moments, and then add the final third.
  5. Pour the cake batter into an 8 or 9-inch springform cake pan that have been greased. Bake for 20-25 minutes.