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…

Quick Chocolate Mousse…Sounds just about right!

I like to go with what feels good and this feels just about right to me!  This highly popularized EASY to make raw vegan chocolate mousse is made with avocado which means it contains 18 of the standard 20 essential amino acids.  In this version I use maple syrup, and while not considered a raw food, it is packed with antioxidants*.  It is my practice to choose ingredients that may not stick to the norm if it means that it is more nutrient dense (raw or cooked).  Typically made with heavy cream, eggs and sugar and with many great interpretations out there, some healthier than others, who am I to judge?  I just love it and love is a beautiful thing ♥

Click here for a quick and fun video tutorial (our hijacking attempts to load my videos have not been successful…yet!).

No guilt!  Try it and let me know how it goes!

Ingredients

2 avocados, Hass variety, ripe
3/4 cup maple syrup, or more to taste
1/2 cup brazil nut milk (click for recipe) or use water
1 teaspoon pure vanilla extract
1 teaspoon coffee extract, optional
1/4 teaspoon sea salt
3/4 cups raw cacao powder, unsweetened cocoa powder works as well
Top with cacao nibs and berries, optional
Organic peanut butter or almond butter, optional

Directions
Blend ingredients until completely smooth. To adjust consistency, add more nut milk or water. Serve in a small bowl or ramekin, with a thin layer of organic peanut butter on the bottom of, followed by a generous layer of mousse. Top with cacao nibs and berries, and enjoy!

Tip: Store in airtight container with a layer of cling wrap on top of mousse, then cover with lid. This will help prevent quick oxidation of the avocado and preserve flavor. This will keep for up to 3 days and up to 5 days with a mild change in flavor.

References

http://www.uri.edu/news/releases/?id=5256

http://www.naturalnews.com/034370_avocado_nutrition_facts_health.html#ixzz2FNnLbb73

http://www.maxilamba.com/flash.html?video=%3Cembed%20src=’http://daily-spots.com/wp-content/uploads/jw-player-plugin-for-wordpress/player/player.swf’%20height=’350’%20width=’600’%20allowscriptaccess=’always’%20allowfullscreen=’true’%20flashvars=%22&controlbar=over&dock=false&fbit.height=350&fbit.pluginmode=FLASH&fbit.visible=true&fbit.width=600&fbit.x=0&fbit.y=0&file=http%3A%2F%2Fd28jtamhwxd4ym.cloudfront.net%2Fwp-content%2Fuploads%2FMousse-_11.flv&image=http%3A%2F%2Fd28jtamhwxd4ym.cloudfront.net%2Fwp-content%2Fuploads%2FMousse-.jpg&mediaid=2311&plugins=viral-2h%2Ctweetit-1h%2Cfbit-1h&tweetit.height=350&tweetit.pluginmode=FLASH&tweetit.visible=true&tweetit.width=600&tweetit.x=0&tweetit.y=0&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=true&viral.onpause=true&viral.pluginmode=FLASH%22/%3E

Quick Chocolate Mousse…Sounds just about right!

I like to go with what feels good and this feels just about right to me!  This highly popularized EASY to make raw vegan chocolate mousse is made with avocado which means it contains 18 of the standard 20 essential amino acids.  In this version I use maple syrup, and while not considered a raw food, it is packed with antioxidants*.  It is my practice to choose ingredients that may not stick to the norm if it means that it is more nutrient dense (raw or cooked).  Typically made with heavy cream, eggs and sugar and with many great interpretations out there, some healthier than others, who am I to judge?  I just love it and love is a beautiful thing ♥

Click here for a quick and fun video tutorial (our hijacking attempts to load my videos have not been successful…yet!).

No guilt!  Try it and let me know how it goes!

Ingredients

2 avocados, Hass variety, ripe
3/4 cup maple syrup, or more to taste
1/2 cup brazil nut milk (click for recipe) or use water
1 teaspoon pure vanilla extract
1 teaspoon coffee extract, optional
1/4 teaspoon sea salt
3/4 cups raw cacao powder, unsweetened cocoa powder works as well
Top with cacao nibs and berries, optional
Organic peanut butter or almond butter, optional

Directions
Blend ingredients until completely smooth. To adjust consistency, add more nut milk or water. Serve in a small bowl or ramekin, with a thin layer of organic peanut butter on the bottom of, followed by a generous layer of mousse. Top with cacao nibs and berries, and enjoy!

Tip: Store in airtight container with a layer of cling wrap on top of mousse, then cover with lid. This will help prevent quick oxidation of the avocado and preserve flavor. This will keep for up to 3 days and up to 5 days with a mild change in flavor.

References

http://www.uri.edu/news/releases/?id=5256

http://www.naturalnews.com/034370_avocado_nutrition_facts_health.html#ixzz2FNnLbb73

http://www.maxilamba.com/flash.html?video=%3Cembed%20src=’http://daily-spots.com/wp-content/uploads/jw-player-plugin-for-wordpress/player/player.swf’%20height=’350’%20width=’600’%20allowscriptaccess=’always’%20allowfullscreen=’true’%20flashvars=%22&controlbar=over&dock=false&fbit.height=350&fbit.pluginmode=FLASH&fbit.visible=true&fbit.width=600&fbit.x=0&fbit.y=0&file=http%3A%2F%2Fd28jtamhwxd4ym.cloudfront.net%2Fwp-content%2Fuploads%2FMousse-_11.flv&image=http%3A%2F%2Fd28jtamhwxd4ym.cloudfront.net%2Fwp-content%2Fuploads%2FMousse-.jpg&mediaid=2311&plugins=viral-2h%2Ctweetit-1h%2Cfbit-1h&tweetit.height=350&tweetit.pluginmode=FLASH&tweetit.visible=true&tweetit.width=600&tweetit.x=0&tweetit.y=0&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=true&viral.onpause=true&viral.pluginmode=FLASH%22/%3E

Ninja Birthday Cake!!!

I think traditions matter. I don’t keep many but the few I keep are precious and having a birthday cake is probably, for me, one of the main ones… I’m also a Christmas sucker. I LOVE Christmas.
We take so much for granted. We take life itself, time, ourselves for granted. As we grow older we loose the spirit for celebration, we become practical and lazy, from the big birthday parties we had as children now we go out for dinner at a restaurant IF we do something at all. This is one of the aspects about India I love the most, they are BIG on parties, celebrations and traditions… and that IS an understatement! Sometimes I think the main reason for loosing the celebrating spirit is that somewhere along the way, we loose hope. We loose excitement and miss out on the magic and the real important things. Because they are “small” and there are “big” things like work and money.

Well… for me birthdays are big. Because I am big. So on my birthday I want to celebrate being alive. I want to celebrate people in my life. It’s more challenging than you think!! or maybe you know exactly how challenging it is, because birthdays are the perfect day for anyone to feel small. Finding meaning in something to celebrate it when you are “grown up” is hard… finding that in your own self, celebrate your self… even harder.

I think it’s about gratitude as well. Recognize the magic around and be grateful… another challenge for many of us.

Challenge accepted.
This weekend we celebrated Chris’ birthday. And there is so much to celebrate! So much to be thankful. If you are reading this post then of course you are on top of what we do and there is so much more behind scenes, those “small” things are the most magical. But before sharing some of it with you here’s the recipe for the BIRTHDAY CAKE:) …and it had to be a Ninja cake OBVIOUSLY.

This is based on the Vegan Chocolate Pie recipe just with a few modifications that makes it… well, I’ll let you try it and judge for yourself..

6 ripe avocados
1 1/2 cup raw agave néctar
8 oz unsweetened dark chocolate melted – careful not to burn it!
8 oz natural soft peanut butter
3 Tbsp sucanat
8 big dates
1 cup pecan nuts
1 cup almonds
1/3 cup coconut oil melted
2/3 cup natural shredded coconut unsweetened
2 Tbsp powdered cinnamon

1. Let’s start with the crust. On a food processor chop the pecans and almonds, not too fine that it ends up as nut flour, you want to still be able to bite it and feel it crumble in your mouth, but fine enough that you can mix with the other ingredients and shape it.

2. Now chop the dates really fine and mix with the nuts, shredded coconut, cinnamon and coconut oil, you should have some sort of hard paste with visible chunks of nuts, dates and coconut. Once it’s all integrated, press firmly into your cake mold including the edges. How thick you want to crust is up to you… I like it thick;)

3. Let the crust rest aside and in a blender blend the avocados with 1 cup of agave until smooth. Mix in gently 7 oz. of the melted chocolate and scoop into the crust in rough uneven scoops. Now add the peanut butter the same way, in rough uneven scoops and then smooth it all leveling the surface. Try to use as few movements as possible so you don’t blend the chocolate and peanut butter entirely, you want the marble effect.

4. On a separate bowl, mix the remaining oz of melted chocolate with the 1/2 cup agave that is left until you make a glossy paste, distribute on the cake surface until everything is covered. Now sprinkle the sucanat on top and refrigerate for at least 3 hours… I challenge you to come up with a more decadent vegan chocolate pie!! 😀

 

Sweet!! … Now tell me, isn’t it easier to find reasons to be grateful with something like this melting slowly in your tongue?

And I am DEEPLY grateful for today. I am grateful for having you in my life. I am grateful for your sense of humor and silliness. For your hands and the spiders and the monkeys and the whole zoo that is our life. Thank you for every single day, every single night and for being the only person I know that I don’t get tired of. Thank you for showing me the amazing world of biking, for the desert and the beach… including mosquitoes! Thank you for your sweetness and patience. For your craziness and grumpiness too. For the hard lessons and the sweet desserts. Thank you for being such an amazing cook… AND dishwasher! Thank you for sharing… everything. For those evenings doing yoga with our Christmas lights and the big fogatas. For working so hard on becoming the man you want to be. A million times more, thank you for the amazing man you are right now.