Orange Dark Chocolate Raw Tart… decadence!

This is one of the most delicious cakes I have prepared so far, by sure!
The consistency is lighter and softer than other vegan pies I have tried, so smooth you’ll feel it melting in your mouth…. delicious!! Hope you enjoy=]

1 ½ cup coconut oil, melted
½ cup raw cacao powder
½ cup raw carob powder
1 cup water
1 cup raw agave nectar
½ cup raw almond butter
3 avocado
2 ½ tablespoons orange zest
½ cup raw walnuts
½ cup raw pecans
½ cup raw almonds
5 dates

1.Crust preparation:: In the food processor process the almonds, pecans, walnuts and dates. Place in a brownie pan and mix in 1/2 cup of melted coconut oil. Press firmly until it becomes a compact crust.

2.Filling preparation:: Now process the avocados, agave nectar, water, cacao powder, carob powder and orange zest in the food processor. Once fully incorporated, add the rest of the coconut oil and almond butter and process until velvety.

3.Assembling:: Place the chocolate paste into the nut crust and even with a spatula. Dust a bit of carob powder on top or decorate with candied orange zest.

4.Setting:: Chill in the refrigerator for at least two hours, it’s even better over night! Enjoy and nom nom…

Carob Hazelnut Smoothie… nom nom, slurp slurp!!

Carob Hazelnut Smoothie

Carob Hazelnut Smoothie = 3 bananas + 1 pear + 1 Tbsp. Maca + 1 1/2 Tbsp. Carob powder + 1 teaspoon cinnamon + 1 cup hazelnut milk + 1/2 cup water … Delicious is an understatement!! Superior nutrition, all the flavor, no guilt ♥

 

You won’t know if you had breakfast or dessert… who cares!


Carob-Granola Bars

Carob Granola Bars

*Receta en español abajo!*

Carob-Granola Bars
Makes about 20 bars

1 ¼ cup raw almonds chopped in small pieces
1 cup sunflower seeds
1 cup dried shredded coconut, unsweetened
3 cups rolled oats
¾ teaspoon sea salt
½ cup sucanat
¾ cup maple syrup
½ cup coconut oil
1 ½ cups dried cranberries
½ cup carob powder
¾ cup dried pitted prunes
¾ cup natural almond butter (you can use any other nut butter if you wish)

1.     Heat the oven at 320 F and cover a large cookie sheet with wax paper, including the edge and corners.
2.     In a large bowl, mix the almonds, seeds, coconut, oats, salt, carob and sucanat. Once mixed, slowly add the maple syrup and coconut oil and mix them until fully incorporated.
3.     Using a blender of food processor, puree the prunes with a little bit of warm water and blend it with the oat mixture.
4.     In a small pot, warm the almond butter until it becomes soft and easy to handle. Mix well with the other ingredients, by now you should have a heavy sticky gooey mixture, place it in the cookie sheet and press it as hard as possible leveling it.
5. Bake for about 25 minutes until it’s firm and slightly golden. Take it out of the oven, let it cool a bit and then place it in the refrigerator or freezer for about 30 minutes until rock hard.
6.     Take it out of the cookie sheet and cut into about 20 pieces. You can store them in an air tight container with paper sheets in between so they don’t stick to each other. Enjoy!

Barras de Granola con Algarrobo
Sirve 20 porciones

1 ¼ tazas (140g) almendras crudas trozadas
1 taza (112g) semillas de girasol crudas
1 taza (80g) de coco seco sin endulzar
3 tazas (300g) hojuelas de avena
¾ cucharadita de sal marina
½ taza (100g) de sucanat
¾ taza de miel de maple, preferentemente grado B
½ taza de aceite de coco
1 ½ tazas de arándanos secos
½ taza (40g) de polvo de algarrobo sin endulzar
¾ taza (120g) de ciruela pasa sin hueso
¾ taza (190g) de crema de almendra suave natural *puede sustituírse por crema de cacahuate u otras nueces

1.     Calienta el horno a 325 grados F. Cubre con papel encerado una plancha para hornear de 10×15 pulgadas incluyendo las orillas.
2.     En un recipiente grande mezcla las almendras, semillas de girasol, coco, avena, sal, algarrobo y sucanat. Agrega la miel e incorpora completamente. Ahora agrega el aceite y mezcla todo perfectamente.
3.     En la licuadora o procesador de alimentos, haz un puré con las ciruelas y una cucharadita de agua. Agrega a la mezcla de ingredientes
4.     En una cacerolita calienta a fuego bajo la crema de almendra mezclando constantemente hasta que esté suave. Mezcla con los demás ingredientes, ahora deberás tener una mezcla pegajosa y dura.
5. Coloca la mezcla en la plancha para hornear y distribuye parejo. Presiona fuerte en la plancha hasta formar una placa de granola.
6.     Hornea hasta que esté firme y ligeramente dorada, más o menos 25 minutos.
7.     Saca del horno y deja enfriar por unos 10 minutos. Coloca en el congelador hasta que endurezca, más o menos otros 10 minutos. Retira del molde y corta en barras con un cuchillo filoso.
8.     Guarda en un recipiente con tapa colocando papel encerado entre una barra y otra para evitar que se peguen.

Chocolate Nut Quinoa Muffins…

Chocolate quinoa muffin

Yes… that is me! Ja!
But seriously, don’t you sometimes need to leave everything out the kitchen and just enjoy a simple, easy, relaxed time? The world will be there tomorrow with all that is happening now…  but ‘now’ will not be there tomorrow so you need to enjoy it, well, NOW. Tonight I feel that way so we are having muffin night. We’ve been so busy with the Ninjapalooza, making Vinomio, etc. Sometimes having vegan muffin night has therapeutical powers!

1/2 cup each of grounded flax seed, amaranth and quinoa
1/2 cup spelt flour
3 Tbsp. almond oil
1 smashed avocado
2/3 cup soy milk
1/2 cup sucanat
3 Tbsp. cacao powder
1/4 cup each of dried cranberries, almonds, walnuts and pistachios
a pinch of salt
1 teaspoon baking soda

For the grounded flax seed, amaranth and quinoa I use a coffee grinder. You can also use a blender (although sustitute the amaranth for more quinoa since the blender won’t break the amaranth) or buy the flour already grounded at the store. I figure is  best to have the whole grain and ground it myself, some of the flour you find at the store is from grains that were grounded months ago and have lost a lot of it’s freshness by now and also I feel the difference in my body, homemade is always best, it’s time to re-define homemade!

Ok, start by heating the oven at 450 degrees, mix all the dry ingredients in a large bowl until they are well incorporated. Now add the rest of the ingredients little by little mixing throughly, start with the oil, then the avocado (you can also use apple puree, silken tofu or vegan yogurt) and then the milk. Pour into an oiled 6-muffin tray and into the oven for 25 minutes!

One tip, you can sprinkle a bit of cinnamon and sucanat at the top to get a crumbly sweet crust! and have a coffee mug with some wise advice next to you, that also helps!!