No-Bake Dark Chocolate Mousse Tarts : gluten free, grain free and vegan

Before i came back to Honduras i made Dan a huge valentines day chocolate cake since we weren´t going to spend it together. We had dinner and i served him a piece of his cake, he went back for seconds and thirds until i told him it was a vegan cake. He couldn´t believe it! Got to thank Pureella for her recipe. It was delightful (according to him, im still juicing). If you are looking for a healthy alternative to celebrate valentines this will not disappoint. Hope you enjoy it as much as Dan did!

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Ingredients :

Crust
– 1 cup almonds
– 1/2 cup macadamia nuts
– 1 cup medjool dates, pitted
– 1/2 cup coconut flakes + extra for topping
– coconut oil for greasing

Filling:
1 1/2 cup silken tofu (I used organic sprouted silken tofu)
– 3/4 cup dark 72% good quality chocolate squares (about 200g)
– 3 tablespoons coconut oil
– himalayan pink salt
– 1 tsp vanilla extract
– 1/4 cup organic agave nectar or raw honey (if not vegan)
– 1 tbsp of amaretto liqueur

You will also need : tart shells, about 4″D with removable bases are best, food processor, double boiler or a bowl with small pot to melt some chocolate.

Directions :

For the crust:
– Soak the nuts for about 2-4 hours or longer even overnight in the refrigerator. Once they are soaked, rinse and drain them thoroughly. Place in a food processor and grind them up on high to a meal texture.
– Add the dates and the coconut flakes and continue processing until a paste forms. Turn off the food processor and check with your fingers if the mixture sticks when you press it between your fingers. If it falls apart, add one tablespoon of warm water at a time and continue checking for the right ‘slightly sticky’ texture.
– Grease the tart shells with some coconut oil. How many you make depends on the size of your tart shells. I used a 9inch tart mold. Fill the tart mold with the base mixture being sure to press the bottom evenly and bringing up the mixture up to the sides. Set aside.

For the filling :
Start by setting up a double boiler or a dish over a small pot with water to melt the chocolate. (be sure the dish does not touch the water in the pot). Add the chocolate pieces and coconut oil  and slowly allow to melt, stirring gently to incorporate the ingredients well. Once all melted, turn the heat off and keep in the bowl to stay warm and soft.
– Simply rinse and wipe the food processor from the base mixture and set it in place for the filling ingredients. Place the silken tofu, vanilla extract and agave or honey and pinch of salt into the food processor and mix on medium to blend together well. You may need to turn off the processor and scrape down the sides to make sure everything gets incorporated. Now you’re going to incorporate the melted chocolate. This has to be done very slowly as you never want to mix cold and hot ingredients too quick – the temperatures need to be blended in slowly. So, scoop a tablespoon of the melted chocolate into the mixer, close and blend on low, turn off and scoop in another tablespoon…. continue adding in the chocolate one tablespoon at a time until all in incorporated. Towards the end, be sure to scrape the sides down to get all the goodies combined.
– Scoop the filling into the tart mold and distribute evenly over the tops.
Place in the freezer to set for about 2 hours.

Poached Pears with Chocolate Hazelnut Crumbs

Yes, it as good as it sounds! I gotta say i´ve never tried this and all the credit has to go to Sukaina from Sips and Spoonsfuls. Hats off to her cuz shes just plain genius. The only little thing I added from her recipe was Grand Marnier Liqueur for a little kick. Hope you enjoy this as much as i did!

poachedpears

INGREDIENTS
– 1 ½ cup all purpose flour
– ¾ cup sugar (i used brown sugar)
– 120 gms Earth Balance vegan butter, room temperature
– 120 gms dark chocolate, chopped (for vegan use vegan chocolate)
– 3 tbs cocoa powder
– 4 tbs coffee powder
– ½ cup hazel nuts, chopped
– 5 pears
– mixture of whole spices such as 1 cinnamon, 1 star anise and 3 cloves
–  Grand Marnier Liqueur

INSTRUCTIONS:

– Preheat the oven to 200 degrees.
– Peel the pears but leave the stalks intact. Put the pears into a pan with the Gran Marnier Liqueur,  1 tbs coffee and your spice mixture.
– Add enough water so that they are fully immersed. Boil on medium heat until a skewer can easily pierce the pears (about 30 minutes).
– Set the pears aside on a cooling rack.
 – Mix all the rest of the ingredients together so that it resembles breadcrumbs.
– Take 5 ramekins and place a poached pear into each one. Fill the ramekins all the way to the top with the crumble mixture. Pat down gently.
– Bake in the oven for approximately 30 minutes. Serve immediately.**i garnished it with melted chocolateESTASI

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 Sí, es tan bueno como suena! Tengo que decir que nunca habia probado las peras de esta forma  y todo el crédito tiene que ir a Sukaina de Sips y Spoonsfuls. Le rindo el sombrero porque es una genia. La única cosita que le agregué a su receta fue licor Grand Marnier para darle un toque más rico. Espero que lo disfruten tanto como yo lo hice. Buen Provecho!
INGREDIENTES
– 1 ½ taza de harina
– ¾ taza de azúcar (yo usé azúcar morena)
– 120 gramos de mantequilla amarilla, a temperatura ambiente
– 120 gramos de chocolate negro, en trozos
– 3 cucharadas de cacao en polvo
– 4 cucharadas de café en polvo
– ½ taza de avellanas, picado
– 5 peras
– Mezcla de especias enteras, tales como 1 canela, anís  y 3 dientes de clavo de olor
-Licor Grand Marnier
INSTRUCCIONES:
– Precalentar el horno a 200 grados.
– Pelar las peras, pero dejan los tallos intactos. Poner las peras en una sartén con el  Gran Marnier, 1 cucharada de café y su mezcla de especias.
– Añadir agua suficiente para que estén totalmente sumergidos. Hervir a fuego medio hasta que un palillo puede perforar fácilmente las peras (unos 30 minutos).
– Establecer las peras a un lado en una rejilla para enfriar.
– Mezclar todo el resto de los ingredientes juntos de modo que se asemeja a migas de pan.
– Tome 5 moldes y colocar una pera cocida en cada uno. Llenar los moldes hasta el final a la parte superior con la mezcla de migajas.
– Cocinar en el horno durante unos 30 minutos. Sirva inmediatamente.

Lemon Squares

I’ve been training to run a half marathon so I jog every other day. As I ran I found a beautiful lemon tree with tons of gigantic lemons. The landlady happened to be in watering her flowers so i asked her if I could take a few lemons and she kindly put a few in a plastic bag. I was so excited! I wanted to try a new recipe that uses fresh lemon juice and could not wait to try it!

Well, I have to say that they were perfect. They were not too acidic nor too sweet. Simply perfect! When i took a bite i automatically thought about fresh squeezed lemonade! The day after I gave a couple of lemon squares to the kind woman to thank her for the lemons and she loved my bars!  I made a new friend. Here is the recipe. Enjoy!lemonsquares

 

INGREDIENTS

For the crust :

1/2 cup unsalted butter yellow
1 cup white flour
1/4 cup granulated sugar
1 tablespoon cornstarch
pinch of salt

For the filling:

2 large eggs
1 cup granulated sugar
1/ 2 cup lemon juice
1/4 condensed milk
2 tablespoons coconut milk
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 teaspoon lemon zest

INSTRUCTIONS

For the crust :
– Combine all dry ingredients. Flour, sugar, cornstarch and salt and mix with the butter. I like to get messy so i used my fingers, but feel free to use a spatula.
– Line a 8×8 pan with foil , then spray the paper with vegetable oil.
– Pour the crust mixture into the pan and gently press down . Bake at 350 degrees for about 12-15 min .

For the filling:

– Combine the eggs , granulated sugar , lemon juice, condensed milk and coconut milk. Beat until smooth .
– Then add vanilla , flour and lemon zest . Whisk until all the little lumps of flour are gone.
– Pour on top of crust and bake for 18-22 minutes.

Let bars cool and then place in the refrigerator for 3 hours or overnight . When ready cut them into squares and sprinkle with powdered sugar . Close your eyes and enjoy the rich taste of these lemon squares!

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He estado entrenando para correr una media maratón así que salgo a correr cada día de por medio. Mientras corría descubrí un bello árbol cargado de limones amarillos y gigantes. La dueña de la casa casualmente estaba en su jardín y le pregunte que si podía tomar unos cuantos limones y ella amablemente metió unos cuantos en una bolsa plástica. Estaba tan emocionada! Quería probar una nueva receta que utiliza jugo de limón fresco y no podía esperar a para probarla!

Bueno, tengo que decirles que resultaron ser perfectos. No eran demasiado ácidos ni demasiado dulce. Simplemente perfectos! Cuando muerdan barras pensaran que acaban de tomar un sorbo de limonada fresca! Para agradecerle a la señora le lleve unas cuantas barras de limón y le encantaron. Hice una nueva amiga.  Aquí está la receta. Buen Provecho!

INGREDIENTES

Para la corteza:

1/2 taza de mantequilla amarilla sin sal
1 taza de harina blanca
1/4 taza de azúcar granulada
1 cucharada de maicena
pizca de sal

Para el relleno:

2 huevos grandes
1 taza de azúcar granulada
Jugo de 1/2 taza de limón (si no quieres que sea demasiado intenso, añade 1/4 taza más 2 cucharadas).
2 cucharadas de leche de coco
1/2 cucharadita de extracto de vainilla
2 cucharadas de harina para todo uso
1 cucharadita de ralladura de limón

INSTRUCCIONES

Para la corteza:

  1. Combinar todos los ingredientes secos. Harina, azúcar, maicena y la sal.
  2. A continuación, mezclar con la mantequilla amarilla. Yo use mis dedos, pero no duden en usar un tenedor o cualquier utensilio que deseen.
  3. Forrar un molde de 8×8 con papel de aluminio, y luego rociar el papel con aceite vegetal.
  4. Vertir la mezcla de la corteza en el molde y presionar suavemente hacia abajo. Hornear a 350 grados durante unos 12-15 min.

Para el relleno:

  1. Combine los huevos, el azúcar granulada, el jugo de limón y la leche. Batir hasta que quede suave.
  2. A continuación, añadir la vainilla, la harina y la ralladura de limón. Batir hasta que todos los pequeños grumos de harina se han ido.
  3. Vierta en la parte superior de la corteza y hornear unos 18-22 minutos.

Deje que las barras de enfríen y luego colocar en la refrigeradora durante 3 horas o toda la noche. Cuando estén listos sírvanse un pedazo y espolvoreen con azúcar en polvo. Siéntanse, cierren los ojos y disfruten del rico sabor a limón!