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Chocolate Ganache Torte

This is a no cook recipe that will send chocolate lovers into bliss. The first time I made this I used raw cacao. It was good, but a little bitter. The next time around I used half raw cacao and half cocoa powder. That was the prefect mix. I suggest you do a taste test before you pour the chocolate into the crust. that way you can adjust the sweetness to your liking.

Crust:

  • 1 1/2 c raw pecans
  • 3 tbsp maple sugar
  • 1/2 tsp Himalayan salt (optional)
  • 1 tsp Baking Spice Blend
  • 3 tbsp almond butter

Combine all the ingredients into a food processor. Process until the mixture is the texture of a graham cracker crust.

Press the crust evenly into a 9-inch fluted tart pan. Refrigerate while you make the filling.

Filling:

  • 1/2 c raw almond butter
  • 1/2 c Date Paste
  • 1/4 – 1/2 c maple syrup
  • 4 tbsp coconut manna
  • 1 1/2 tbsp coconut aminos
  • 1 tbsp of vanilla bean paste, or extract, or a vanilla bean with the caviar scraped out
  • 1/2 c raw cacao
  • 1/2 c cocoa powder
  • 1/4 – 1 c water as needed for blending

Combine all the ingredients into a food processor. Process until mixture is creamy. Scrape down the sides of the food processor and process just a little bit longer to make sure all the cocoa and cacao are completely incorporated.

Pour into crust and spread evenly with an offset spatula. Chill in the refrigerator for 20 to 60 minutes.

To Cut: Dip a knife into a cup of hot water. Wipe the knife dry and proceed to cut. Repeat with every slice.

Serve with a fruit coulis to cut some of the richness of the Torte.

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Vanilla-Pumpkin Spice Pecans

These pecans are addictive. they have a hint of vanilla, sweetness and pumpkin spices. They are perfect and you can make them on the stovetop. I tasted one, and I wanted more.

  • 1 1/2 c pecan halves
  • 3 tbsp maple sugar
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder
  • pinch of Himalayan Salt
  • pinch of ground black pepper

Add all the ingredients to a ziplock bag and shake.

Add pecan mixture to a non-stick skillet. Toast nuts on medium heat, until the maple sugar is melted . Stir the nuts frequently to coat. Once the maple starts to sugar it will go very quickly, about 30-60 seconds. Transfer nuts to a silicone mat. Let nuts cool.

Note: I have used these nuts to top cakes or salads. There are so many possibilities.

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Pumpkin Sheet Pan Bars

I have been trying to come up with different recipes using pumpkin, because I really like pumpkin season.I made these Pumpkin Bars for a church function. It is a take off of my Banana Date Cake with a few changes.

Wet Ingredients:

  • 20 Dates, pitted, soaked until softened
  • 2 c pumpkin puree
  • 2/3 c maple syrup
  • 1/2 c almond butter
  • 4 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 2 c Almond Milk, unsweetened, vanilla
  • 1 1/2 c sparkling water

In a large bowl cover dates with hot water, until softened and plump (about 15 minutes).

Preheat oven to 350 degrees.

Combine all the wet ingredients into food processor and process until smooth and creamy. Transfer to a stand mixer bowl.

Dry Ingredients:

  • 5 c GF All-Purpose Flour blend (I used Cup 4 Cup Wholesome Flour)
  • 2 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp Baking Spice Blend

In a large bowl whisk together the dry ingredients.

Transfer dry ingredients to the wet ingredients in the stand mixing bowl. Blend together, starting on low and then increase the speed slowly until batter is well combined.

Spread batter onto a large sheet pan. bake for 20 minutes, until toothpick comes out clean.

Chocolate Ganache Spread:

  • 2 c Vegan Chocolate Chips
  • 1/2 c Almond Milk, unsweetened, vanilla

Melt the chocolate chips with the Almond Milk in a double boiler, until the chocolate is melted and pourable. You may need to add more milk.

Note: If you are using your microwave, heat at 30 second increments, stirring each time.

Pour ganache over pumpkin bars and spread with an offset spatula. Sprinkle pumpkin seeds on top of the ganache.

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Optional:

Sprinkle some vanilla powder on top of the ganache and pumpkin seeds.

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Pumpkin-Cranberry Pecan Cookies

It is that time of year that I start thinking of ways to use pumpkin. So you might see quite a few recipes using pumpkin in the near future. This recipe is an adaptation from my original Pumpkin-Cranberry Cookies. This particular recipe uses a fruit paste for part of the sweetener. I like these cookies because they are not overly sweet, just the right amount of sweetness. These cookies are – Oh So Delicious.

Wet Ingredients:

  • 1/2 c Date Paste
  • 1 c pumpkin puree
  • 1/4 c maple syrup
  • 1/2 c almond butter
  • 1 tsp pure vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper/silicone mat.

Mix together wet ingredients in a large bowl. Set aside.

Dry Ingredients:

In a separate bowl mix together dry ingredients: GF All-Purpose Flour Blend, baking powder, salt, Baking Spice Blend, cranberries and pecans.

Mix the dry ingredients into the pumpkin mixture. Stir until well combined.

I used an ice cream scoop so the cookies are a substantial size. That is just the way I like my cookies. Bake 12-13 minutes. Let cool for at least 5-10 minutes.

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Note: This recipe makes 15 large cookies. Also, these cookies do not spread.

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Share. Eat. Enjoy.

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Pumpkin Donuts with Chocolate Glaze – GFV

I had a partial can of pumpkin leftover from a recipe and I was in the mood to make donuts. Now we have Pumpkin Donuts with Chocolate Glaze. There are so many reasons why I like these donuts – Pumpkin, Chocolate, Baked, Easy, Delicious and they are GFV (Gluten-Free Vegan).

Another reason why I like these donuts is that they are stirred and baked in under 30 minutes. The hard part is waiting for them to cool down to dip in the Chocolate Glaze, but totally worth the wait.

Wet Ingredients:

  • 1/2 c pumpkin puree (from can)
  • 3/4 c Almond Milk unsweetened, vanilla
  • 2 tbsp almond butter
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Stir all wet ingredients together, until well combined. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

Whisk together dry ingredients, until well combined.

Combine the dry and wet ingredients together and stir.

Spoon batter into a Zip-top bag. Snip the corner and pipe batter into a donut pan.

Bake 15 minutes. Set aside to cool for at least 10 minutes before trying to unmold the donuts.

Chocolate Glaze:

  • 1/2 c chocolate chips, vegan
  • 3 tbsp Almond Milk, unsweetened, vanilla

Combine chocolate chips and almond milk. Melt chips over a double boiler or in microwave. If using microwave, melt chips at 30 second intervals and stir.

Dip donuts into chocolate glaze. Twist donuts as you remove them from the glaze to prevent drips.

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Serve. Eat. Enjoy.

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Pumpkin Spice Bites

I adore Autumn flavors and in honor of those wonderful warming flavors I made these Pumpkin Spice Bites. This would be a great activity to do with the kiddos. Also, these bites would be a wonderful little healthy treat to add to lunches. Another good thing – It has only four ingredients and only takes 20-25 minutes (includes freezer time).

In a large bowl combine all the ingredients. Stir the ingredients thoroughly. Roll dough into 15 balls. Place dough bites onto a prepared baking sheet (lined with parchment paper) in freezer for 15 minutes.

Remove from freezer and transfer to a sealable container and store in the refrigerator.

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Note: They can be stored in the refrigerator up to a week.

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Apple-Cranberry Crumble – WFPB

I made this for an activity at church this last week. I revamped this recipe to make it not just vegan but WFPB. That means there are no refined sugars or oil. It came out so good, I could have ate the whole thing myself, but that would be selfish, so I shared.

This is the dessert to make if you want to impress others with your WFPB cooking. They will never know that it is good for them.

Filling:

  • 6-7 c apples, peeled, cored, chopped
  • water, as needed for sautéing apples
  • 1/2 c maple syrup
  • 1/2 c dried cranberries
  • 1 tsp Baking Spice Blend
  • 3 tbsp lemon juice
  • 2 tbsp cornstarch/arrowroot

In a large dutch oven sauté apples and cranberries over medium heat until apples are slightly softened. Add remaining filling ingredients and thoroughly stir until well incorporated. Transfer to a 9X13 baking dish.

Preheat oven to 375 degrees.

Topping:

Add pecans, dates and almond butter to a food processor. Process until dates and pecans are chopped and mixed with the almond butter.

In a large bowl add pecan mixture, oats, flour blend and spice blend. Mix thoroughly all the ingredients together. They should be coated with the pecan mixture.

Top the apple mixture with the pecan mixture and bake for about 40 minutes. The topping should be golden and the apple mixture should be bubbly. Let cool for about 10 minutes.

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Serve. Eat. Enjoy.

Note: Serve with your favorite topping. Whipped coconut cream, vanilla nice cream, etc.

Note: This would be a great breakfast – fruit, oats – Delicious.

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Chocolate Cream Pie

Calling all chocolate lovers. This Chocolate Cream Pie is for you. I had some tofu blocks I needed to use, so here we are making Chocolate Cream Pie. It is simple and delicious and with a little chilling time you could be eating this within the hour. I know I will be.

Crust:

  • 2 cups pecans
  • 1/4 c date sugar or maple sugar
  • 3 tbsp almond butter
  • 1/2 tsp Himalayan salt (optional)
  • 1/4 tsp Baking Spice Blend

Combine pecans and sugar into a food processor. Process until the mixture resembles a fine meal. Add remaining ingredients: almond butter, salt and Baking Spice Blend. Pulse until well combined.

Press pecan mixture into an 8 or 9-inch pie pan. Set aside in the refrigerator while you prepare the filling.

Filling:

  • 2 1/2 c vegan dark chocolate chips, melted
  • 2 packages organic firm tofu (I like Nasoya)
  • 1 tbsp pure vanilla extract
  • 1/2 – 3/4 c maple syrup
  • 1/2 – 3/4 c Almond Milk, vanilla, unsweetened

Add tofu blocks and vanilla to a food processor. Process until tofu is creamy. Add melted chocolate chips and start with 1/2 c of both maple syrup and almond milk. Process until well combined. Taste for texture and sweetness. Add remaining maple syrup and almond milk as needed. Make sure it is not too stiff.

Spoon the mixture into the pie crust. Smooth the top with an offset spatula. Refrigerate until firm, about 20-30 minutes.

Note: I topped individual servings with whipped coconut cream.

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Serve. Eat. Enjoy.

 

 

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Baked Pumpkin-Cranberry Pecan Oatmeal

When I think of Fall I always think of Pumpkin and the smell of cinnamon, nutmeg and ginger. This baked oatmeal has all those wonderful ingredients and a couple of other delectables.

Bakes oatmeal has become one of my favorite ways to make oatmeal. This can be served as a breakfast or like a wonderful snack cake. It is versatile and delicious.

Note: A little warm maple syrup drizzled on the top makes this amazing.

  • 2 c gf rolled oats
  • 16 oz. pumpkin puree
  • 1/2 c pecans, chopped
  • 1/2 c maple syrup
  • 2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg ( tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 2 c Almond Milk, vanilla, unsweetened
  • 1 c cranberries, fresh or frozen

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into a 8×8 baking dish.

Bake for 40 minutes. The oats will be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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Pumpkin-Pecan Bread

I have been wanting to make this bread for a couple of weeks. Pumpkin Bread is one of my favorite quick breads. I am excited to share this vegan gluten-free pumpkin bread that is one of my favorites.

Dry Ingredients:

Preheat oven to 350 degrees. Line a large bread pan with parchment paper.

Add all the dry ingredients into a large bowl and whisk, until all the ingredients are well combined.

Stir-In:

  • 1/2 c pecan pieces

Add the pecan pieces into the dry ingredients and mix on low, until pecans are completely incorporated.

Wet Ingredients:

  • 16 oz. pumpkin puree
  • 1/2 c sparkling water, plain
  • 1/3 c almond milk yogurt
  • 1 tbsp lemon juice
  • 2 tsp pure vanilla extract

Topping:

  • 3 pecans, pieces
  • 1 tbsp pumpkin seeds

Mix the wet ingredients into the dry ingredients, until they are well incorporated. Spoon batter into the prepared bread pan. Sprinkle topping ingredients onto the batter.

Bake for 75-80 minutes (turn the loaf halfway through the cooking time), until toothpick inserted into center of loaf comes out clean. Remove from oven and cool bread in pan for 10 minutes on a wire cooling rack. Turn bread out of pan and let the bread completely cool on a wire rack.

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Serve. Eat. Enjoy.

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