Purple Velvet Beet Tart

We receive this monthly (I think?) magazine from the people at Presidents Choice called Fresh Juice, and within this magazine are scrumptious recipes.  I laid eyes on this particular picture of a beet pie or tart.  It look so vibrantly purple and delicious.  How could I not make it?

The lighting wasn't great, but the food WAS.  This is my version of the Purple Velvet Beet Tart :)

The crust was gluten free (part of the recipe) and the filling used agave nectar, which I've never actually tried but heard so much about.  My Nana was in town, so we set off to the grocery store, list in hand, and made it back with all the necessary ingredients.

Purple Velvet Beet Tart (serves ~12)

Gluten Free Crust
1.5 cups almond meal/flour
1/4 cup ground flaxseed
1/4 cup potato starch
1 tbsp organic coconut oil
2 tbsp liquid honey
1 tsp vanilla extract

Beet Filling
2.5 cups roughly chopped, cooked, peeled beets
1 cup agave nectar
4 eggs
1/2 cup canola oil
1 tbsp vanilla
1 tsp almond extract
1 tbsp orange zest (mmmmmm)
1/2 cup cocoa powder
1/2 tsp sea salt

Preheat oven to 350F.

Begin by mixing together the almond meal, flaxseed and potato starch in a large bowl.  Add the remaining ingredients and slowly add in 1/4 cup of water (I think I used the whole 1/4 cup) until it forms a slighly moist, malleable dough.  Press into the bottom of a lightly greased 9 inch pie pan.  Bake for about 12 minutes until lightly browned.

Now onto the filling!  Cook the beets however works best for you - just make sure you are left with skinned, cooked beets. Place the beets into a food processor and puree with the agave until smooth.  Add everything else in and blend until smooth.

Pour the batter into the shell and bake on the center rack for about 45 minutes, or until it no longer jiggles when you shake it in the oven (gently....). Wait for it to cool (about 1 hour) and then serve with whatever toppings you'd like!  We whipped some cream (a rare occasion in our house!), blueberries and sliced strawberries.  It was delish!

Oh and don't forget to artfully sift some cocoa powder over your creation ;)

Vegan Chocolate Chip Cookie Pie

This recipe has been made countless times over the past couple of years.  Not only is it super delicious, it has no flour, eggs, butter and is high in fiber!  I can almost guarantee that whoever you serve this to will have no idea what the main ingredient is.  Can you guess?

CHICKPEAS!  This bean is incredibly versatile.  You can roast them, toss them in a salad, blend them into hummus and now into a chocolate chip cookie pie!  I don't think you'll ever go back to regular chocolate chip cookies after this recipe.  Trust me :)

Chocolate Chip Cookie Pie (serves ~24, depending on how you slice it ;)

1 can chickpeas
1 cup oats
2 cups pitted dates
8 drops liquid stevia
1 tsp cinnamon
2 tsp baking powder
1 tsp vanilla
1/4 cup applesauce
2/3 cup unsweetened almond milk (or water)
1/4 cup vegetable oil
1 cup chocolate chips

Preheat oven to 350F. Blend all of the ingredients (except chocolate chips) in a food processor, starting with the chickpeas, until smooth.  Transfer into a bowl and mix in the chocolate chips.  Pour into a baking pan (preferably 9 x 13, or a circular pan around 10" wide) and bake for ~35 minutes or until browned.

Chocolate Banana Pumpkin Muffins

Last night I overheard my Mom say she wanted to make some banana muffins with the older bananas we had left on our counter.  I decided to beat her to it and developed these delicious gluten free om-noms in the process!

We had some leftover pumpkin puree from before, and I really wanted to throw some cocoa powder in there, so I made it happen!  They were actually quite a bit sweeter than I thought it would be, but just slap some all natural peanut butter on there and you're good to go ;)

Chocolate Banana Pumpkin Muffins (serves ~24)

1 cup almond flour/meal
1 cup brown rice flour
1 cup coconut flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
1 tsp cinnamon
2 tsp powdered stevia
1/2 cup brown sugar
6 mashed bananas (the older the sweeter)
1/2 cup pure pumpkin puree
2 eggs
1/8 cup extra virgin olive oil
2 tsp vanilla
1/3 cup unsweetened applesauce
1/4 cup water or unsweetened almond milk
1 cup craisins/chocolate chips/chopped nuts

Preheat the oven to bake at 350F.  Mix all dry ingredients in a bowl (including sugar, stevia and cinnamon), set aside. Mash bananas in another bowl and add all wet ingredients and mix well.  Combine all ingredients together and mix until no dry flour patches remain.

Fill into 24 lined muffin tins (about 3/4 full - they don't rise much) and bake for 20 minutes!  Let cool and enjoy :)

Raspberry Summer Slushie

I just got home from a long, hot, humid walk.  This is literally what I made within 5 minutes of walking through the door.  Low sugar, cool and refreshing. And fruity ;)

I used to love slushies as a kid.  Now I know they're full of sugar and artificial flavours.  THIS, however, is not any of those things, yet still delicious.  And super colourful!

Raspberry Summer Slushie (serves ~4)

1/2 cup frozen raspberries
1 - 2 cups of ice
2/3 cup cold water (or more for a more slushie like consistency!)
2 -3 tsp powdered stevia

Add all ingredients to a high power blender and blend away!  I had to use the mixer that came with our blender to make sure everything was fully blended.  Serve either in a cup with a large straw or in a bowl!  Eat immediately!  :D

Fudgy Brownies

Everybody loves brownies.  And everyone loves healthy brownies even more!  These are incredibly delicious and better yet, full of amazing ingredients.

I was surprised by just how chewy, chocolatey, sweet and satisfying these brownies were. Mmmmmmmm.  I think I'll be making these again.  These are also 100% raw and gluten free!! How cool?!

Fugdy Brownies (serves about 12 and inspired by This Rawsome Vegan Life)

1 cup oat flour (or coconut, almond or brown rice flour)
1/2 cup oats (gluten free if you choose)
1/4 cup hemp hearts
2 tbsp ground flaxseed
2 tbsp chia seed
1/3 cup cocoa powder
1/3 cup cashews
1/2 tsp cinnamon (or more... hehee)
1/2 cup prunes
1/2 cup dried figs
1.5 tbsp coconut oil
1/4 cup honey/maple syrup
1 tsp vanilla extract

Mix all of the dry ingredients and then combine with the wet in a food processor.  Pulse until a large brownie ball forms - yes it is tempting to eat just then and there.

Press the brownie batter into a baking pan such as a loaf pan, 8x8 or pie pan.  Store in the fridge and serve immediately!

Cranberry Goji Bars

Desserts get me every time.

I made a few desserts last night - most of which inspired by This Rawsome Vegan Life.  I can't wait for her cookbook to come out.  The first one I decided to attempt was these Cranberry Bliss Bars.  We ran out of buckwheat groats (I only had about 1/2 cup left) and dates, so I made some substitutions and voila!  I think they turned out alright and they look quite pretty :)

Cranberry Goji Bars (serves 12, or however you choose to cut ;)

Base
1 cup oats
1/2 cup buckwheat groats
1/2 cup coconut flour
1/2 cup dried figs
1/2 cup prunes
1 tsp vanilla extract
1 tsp orange rind

Cream Cheese Icing
1 cup cashews
1/8 - 1/4 cup fresh lemon juice
1/4 cup maple syrup
1 tbsp coconut oil

Toppings
Handful dried cranberries
Smaller handful of goji berries (these aren't cheap!)

To make the base, pulse the oats and buckwheat in the food processor until they become more flour-like.  Add in all of the wet base ingredients and pulse until it begins to stick together.  I added a touch of water to make it more malleable.  Push into the base of spring-form pan, an 8x8 or a ceramic decorative serving plate, like mine!  Set aside in the fridge.

Blend all of the cream cheese icing ingredients until smooth and pour over the base, making sure to cover everything.  Top with the dried fruit! YUM.

Chocolate Peanut Butter Ice Cream Cake

I'm a sucker for all things peanut and chocolate. Isn't everybody? As soon as I laid eyes on this recipe for a deep dish chocolate peanut butter ice cream cake, I knew the day would come where I would recreate this amazing dessert.

I didn't have the amount of dates required for the recipe... but not to worry! Dates have many substitutions, such as prunes and figs (which we had!). I made the necessary modifications and upped the peanuty-ness just for fun.

Chocolate Peanut Butter Ice Cream Cake (inspired by This Rawsome Vegan Life)

Crust
1/2 cup dates
1/4 cup dried figs
1/4 cup prunes
1/3 cup ground flaxseed
1/2 cup hulled hemp hearts
3 tbsp cocoa powder

Filling
3 frozen bananas
1/2 cup dates
1/4 cup dried figs
1/4 cup prunes
1 cup cashews
1 cup peanuts
2 tbsp coconut oil (melted)
1/4 cup cocoa powder
2 tbsp peanut butter
1 cup unsweetened almond milk

For the crust, pulse the flaxseed, hemp and cocoa powder in a food processor. Add the dried fruit and blend until the mixture begins to stick. Press onto the bottom and sides of a spring-form pan. Mine is 8" in diameter, but a smaller one would work as well.

For the filling, I put EVERYTHING into the food processor, but you may want to start with the nuts and alternate adding dry and wet ingredients whilst blending. Make sure to scrape down the edges of the food processor periodically to ensure proper mixing. After everything is blended, pour into the spring-form pan and smooth out. Leave in the freezer overnight, or for the whole day.

Take out for approximately 10 - 20 minutes before serving for a creamier texture :)

Vegan Pumpkin Mousse

Again with the baking spree - although this recipe did not involve any ovens.  My Mom has made a tofu, chocolate mousse before (which is FANTASTIC) and since we had an abundance of pumpkin, or rather an opened can to use up, I decided to take matters into my own hands... and make a pumpkin mousse!

Vegan Pumpkin Mousse

1 package of silken tofu

1 1/2 - 2 cups pumpkin puree

1/4 cup maple syrup

2 tsp powdered stevia (or more to taste)

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

Combine all ingredients in a high power blender or food processor and blend away! Make sure to periodically scrape the walls/edges with a spatula.  Serve immediately and store in the fridge! 

Gluten-Free Carob Chip Cookies

Can you tell I have a lot of free time when I'm at home alone? Just thinking about food?

I have tasted a gluten free cookie similar to these before and was impressed with how good it was.  I always knew chickpeas were good, but I didn't know they could be THAT good.  Needless to say, I'm sure they will not last long in this household.

Gluten Free Carob Chip Cookies (yields ~36 cookies)

2 cups chickpea flour
1 cup brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
2 eggs
1 tsp vanilla
1/4 cup coconut oil (melted)
1/4 cup unsweetened apple sauce
1/2 cup carob chips

Combine all dry ingredients in a bowl and mix well (try to minimize big lumps).  Combine all wet ingredients in a bowl and whisk until well mixed.  Mix the wet ingredients into the dry and combine.  Add in the carob chips and mix until well distributed.

Lightly grease a cookie pan (or 3) and drop about tablespoon amounts of the dough along the pan (I could fit 12 cookies per pan).

Bake at 350F for 10 - 12 minutes.

Chocolate Peanut Butter Bliss

And you thought peanut butter got any more blissful? Me neither. Until this recipe.

I was honestly looking for a recipe to use up the rest of our 'Smooth Kraft Peanut Butter' since we've decided to buy all-natural now.  I originally thought cupcakes, then muffins, then cookies... and then came across these Chocolate Peanut Butter Love Bites.

I was looking for something gluten-free and vegan! And of course... I made a couple of modifications :)

Chocolate Peanut Butter Love Bites

Center
1/4 cup oats
1/2 cup peanut butter
1/3 cup peanuts
1-2 tbsp maple syrup

Chocolate Coating
3 tbsp almond butter
2 tbsp maple syrup
2 tbsp cocoa powder (heaping, I might add)
1/8 tsp salt
2-3 tbsp almond milk (unsweetened)

Coating
1/4 cup peanuts
1/4 cup unsweetened shredded coconut
1/2 tsp salt (optional)

Pulse the coating ingredients in your food processor until it becomes granular and crumb-like.  Place in a bowl and put aside.

Pulse the center ingredients in your food processor until a large ball forms.  Shape into small balls (approximately 12 and I put mine on a plate) and place in the fridge.

Pulse the chocolate coating ingredients in your food processor until a thick sauce consistency forms.  Pour into a bowl to prepare for dipping!

Dip each ball into the chocolate sauce (I used a toothpick or two, which was still difficult) and then sprinkle or roll in the coating :) YUMMMMM. Place back on a plate and stick in the fridge for a couple of hours!

Lemon Coconut Squares

This recipe, when I first read it, sounded just perfect.  Lemon, coconut, dates, oats = devine!  This Rawsome Vegan Life never ceases to amaze me. Not to mention her photography... Crazy good.

My family and I may or may not have eaten a few before taking any pictures... I did change a few things in the recipe which I posted below (the modified version) and they turned out quite well! Delicious and raw :)

Lemon Coconut Squares (inspired by This Rawsome Vegan Life)

Crust

3/4 cup oats

1 cup dates

3/4 cup unsweetened shredded coconut 

Lemon Filling

1/4 cup melted coconut oil (I used organic)

1/4 cup maple syrup

Juice and rind from 1 lemon (watch for seeeeeeeds!)

1/2 cup unsweetened shredded coconut 

1 banana

Blend the coconut and oats in your food processor to make a rough flour before adding the dates.  It should begin to stick together once the dates have been processed.  Press into the bottom of a square baking pan, making sure to add a little up the edges, and put in the fridge. 

Place all of the filling ingredients into your food processor and blend until a creamy texture is formed.  It will seem kind of runny, but don't worry - the coconut oil will help to set it.  Spread/pour evenly over the pressed crust.  The recipe called to let it sit overnight in the fridge, however I would suggest using the freezer (even for half the day) for a harder square.  Either way (even off a spatula), these are to die for!! Vegan, lemony, coconuty, square goodness :)