{Recipe} Chocolate, Coconut and Pecan ‘Ice Cream’ Cake

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Yes, more chocolate. 🙂 I make no apologies for that.

Today’s recipe is a nearly raw, gluten-free, no-bake, ice cream cake-style dessert. It is perfectly suited for an Aussie Christmas.

This recipe is inspired by a raw chocolate ‘gelato’ recipe that was distributed at a raw food preparation course I attended in Brisbane about 6 years ago.

This recipe consists of water and flesh from a young coconut. I live in a rural area, but I have no trouble sourcing young coconuts at the supermarket, in the fruit and vegetable section. They may also be labelled as drinking coconuts or Thai coconuts.

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The thought of cracking open a young coconut (or an ‘old’ one for that matter!), may seem a little intimidating at first.  Just take your time, and focus on the task. Do not assign this job to a child. And if they want to watch – and they will– make sure they stand clear.

You actually only need to remove a tiny amount of the husk – just enough to release the water and accommodate a spoon. I pour the water into a jug, then I use a spoon to scoop out the flesh.

Click here to watch an interesting instructional video on how to open a young coconut easily and safely (it will only take a couple of minutes of your time). If you haven’t opened a young coconut before – and want to make this recipe – I suggest that you view the video.

The opening of the coconut is the only [slightly] complicated part of this recipe. The rest is easy! The coconut flesh is delicious. I usually eat (and share) the leftover flesh as I prepare the recipe. It is very moreish.

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Ingredients

(requires overnight freezing; Serves: 12-14 slices)

1.5 cups raw macadamia nuts, soaked in water for 4 hours

1/2 cup raw cacao powder (ie. raw chocolate powder)

1/3 cup plus 1 Tbsp extra virgin coconut oil

generous 1/4 cup of coconut flesh

1 cup coconut water

1/2 cup plus 2 Tbsp maple syrup (or agave syrup, if you want a raw ‘cake’.)

1 – 2 Tbsp cacao nibs (or choc chips)

2-3 Tbsp chopped pecans

1/2 of a vanilla bean or 1/2 tsp vanilla extract

Method

1. Drain and rinse the macadamia nuts in a colander. Set aside.

2. Safely open your coconut. Pour the water into a metric jug until you have 1 cup. Store the remaining water in a separate container in the fridge (for a smoothie) or drink it now. Scoop the flesh out, measuring out a generous 1/4 cup. Store the remainder in the fridge for a smoothie, or eat it now. 🙂 If your young coconut has less than one cup of water (unlikely, but possible), make up the remainder with filtered water.

3. Line a loaf tin with baking paper. Ensure that the paper hangs over the sides of the tin – this will assist you to remove the dessert from the tin once it is frozen. The folds of the paper may leave imprints on your dessert (as you can see in my photos) so if this concerns you, make an effort to smooth the paper.

3. To a [high-speed] blender, add the coconut water, coconut oil, maple syrup, macadamia nuts, coconut flesh, and cacao powder. Cut your vanilla bean in half, then cut open one of the halves, lengthwise. Scrape the seeds into the blender.

4. Blend until smooth. [On my Blendtec, I use the XL smoothie setting.] Once the mixture is smooth, pour the cacao nibs and pecans into the blender – do not blend! Use a spatula to fold the nibs and pecans into the mixture.

5. Once the cacao nibs and pecans are incorporated, pour the chocolate mix into the loaf tin. Smooth the top with the spatula. Cover the tin, and place it in the freezer overnight (or until frozen).

6. Once frozen, remove the cake from the tin. If the paper sticks to the tin, run a knife along the edge of the tin to separate the paper from the edge. Invert the cake onto a serving plate (so that the base now becomes the top), and decorate with pecan halves and additional cacao nibs (or choc chips).

7. If the cake is too hard to slice immediately, allow it to soften a little. Slice, then serve immediately.

Store leftovers in the freezer.

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The tiny vegans’ verdicts

7-year-old tiny vegan informed me that he prefers my ‘banana ice cream'(the one that involves whizzing frozen banana in a food processor). I can’t complain about that. 🙂 He commented that he didn’t like the chocolate that I had used. The flavour of the cacao powder was too strong for him. Perhaps cocoa powder would be more suitable in this recipe for some children’s palates.

My daughter ate half of her slice and commented that it was delicious but very rich. Obviously, smaller slices are the way to go for kids. Some kids…

4-year-old tiny vegan was happy to eat his slice, and his sister’s leftover half-slice. He was the most enthusiastic fan of this recipe – apart from me, that is. I adore it!

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family – I hope your family enjoys it too!

Ally 🙂

{Recipe} Rocky Road

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I regard rocky road as a Christmas time indulgence.

Aargh, Christmas!

I know that some of you are preparing for Thanksgiving, while others may still be recovering from Halloween (or the Virtual Vegan Potluck 4.0!). In that case, the thought of Christmas is a little confronting. Nevertheless, it will be here before we know it!

I have been considering the recipes that my family may indulge in for Christmas lunch this year.

Well, in all honesty, I’ve mostly been thinking about the desserts. 🙂 But, one has to start somewhere when planning a menu!

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Vegan marshmallows are quite pricey in my part of the world, so rocky road only makes an appearance in our home on special occasions, like Christmas.

I use dark chocolate or ‘milk-style’ non-dairy chocolate, but you could use non-dairy white chocolate if you prefer. Many rocky road recipes contain glace cherries, but I prefer to use dried papaya. You may prefer to use another variety of dried fruit, or a vegan ‘gum- style’ lolly (candy) like ‘gummy bears’.

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Ingredients

250g/8.5oz non-dairy chocolate

100g/3.5oz vegan marshmallows, roughly chopped

2 generous Tbsp dried papaya (paw paw) OR other dried fruit OR vegan ‘gum-style’ lollies, finely chopped

1/2 cup raw macadamia nut pieces

1/3 cup desiccated or shredded coconut

Method

1. Line a loaf tin with baking paper.

2. Add all of the ingredients, except chocolate, to a medium mixing bowl. Mix well.

3. Melt the chocolate. I use a large glass bowl, resting over a saucepan that contains a small amount of boiling water. Ensure that the boiling water does not touch the bottom of the bowl. Do not allow water or steam to come into contact with the chocolate. Once the chocolate has completely melted, remove the bowl from the heat.

4. Add the other ingredients to the bowl of melted chocolate. Mix well with a spatula, and ensure that the ingredients are well-coated by chocolate.

5.  Scoop the rocky road mixture into the loaf tin, and press down with the spatula.

6. Refrigerate for approximately 90 minutes, or until ‘set’. Then remove rocky road from the tin, and cut into 12 pieces.

Indulge!

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Are you wondering what the tiny vegans think of rocky road?

4- year-old Tiny Vegan doesn’t like marshmallows. That rules out rocky road for him, since I’m not going to make it without its star ingredient. And, Little Baker is too little for chocolate. The other tiny vegans enjoy it, of course. No surprises there!

But, now that I have made rocky road in order to share the recipe with you, I probably won’t be making it for Christmas day after all. I have just had my rocky road ‘fix’ for the year.

What is your favourite Christmas day dessert?

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family. I hope your family enjoys it too!

Ally  🙂

If you missed the recipe that I took to the Virtual Vegan Potluck, click here

{Recipe; Vegan MoFo} Apricot Coconut Delight

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It’s Sunday, so that means it is time for another simple, no-bake treat. And if you are a fellow Australian feeling wiped out by the result of yesterday’s federal election, you may need a treat. I know I do.

Apricot Coconut Delight is reminiscent of the coconut and apricot squares that are available in the dried fruit section or health food aisle of supermarkets. They are usually coated in shredded coconut or finely granulated sugar.

This recipe is free of added sugar, unless you choose to incorporate the chocolate coating. Let’s face it, who wouldn’t want to add the chocolate?!

 As a compromise, we’ll coat some of the balls in chocolate, and some in coconut. 🙂

Of course, if you decide that you want all of your apricot coconut delight coated in chocolate, you will need nearly double the amount of chocolate specified in the recipe.

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Apricot Coconut Delight

Quantity – 20 balls

Ingredients:

2 cups dried apricot halves

1/2 cup desiccated coconut

2 Tbsp freshly squeezed orange juice

100g/3.5oz vegan and gluten-free chocolate, melted (optional – yeah right!)

additional desiccated coconut for rolling

Method

1. Cover a baking tray with baking paper and set it aside.

2. Add the dried apricots to a food processor and process for 30 seconds.

3. Add coconut and orange juice, and process for 1 minute.

4. Take a small quantity of the mixture (about 1 tablespoon) and form it into a ball, using the fingers of both hands to shape it. Then roll the ball between your palms. Repeat with the remaining mixture.

5. If not using the chocolate: Roll all of the balls in the additional desiccated coconut, placing them on the tray as you go.

6. If using the chocolate: Roll 8 of the balls in the additional desiccated coconut. Then, coat the remaining balls (12) in the chocolate, one ball at a time. Put each ball into the bowl of melted chocolate, and use a spatula to cover it with the chocolate. Use a skewer to lift the ball out of the chocolate. Place the balls on the tray. Drizzle a tiny amount of chocolate over the hole that is left when the skewer is removed.

7. Refrigerate for half an hour before serving.

Store leftovers in the fridge.

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The Tiny Vegan’s Verdicts

Do I really need to comment? The chocolate coated balls, in particular, are very popular with the tiny vegans – except Little Baker. He’s not allowed to have a chocolate one until he’s older. 🙂

Ally

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