{Recipe; Vegan MoFo} Macadamia Goji Chocolate Block

In the MoFo universe it’s Freaky Friday.

And, it’s Friday the 13th.

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I’m having a Fudgy Friday!

This fudgy chocolate block consists of goji berries, macadamia nuts, chocolate, white chocolate, coconut butter, and peppermint oil.

Cut the block into rough pieces or bars and serve with the white chocolate and goji berries on top – or as the base.

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Ingredients

(Inspired by Brandi’s 3 ingredient fudge recipe)

***

a heaped 1/4 cup of halved raw macadamia nuts

1/2 Tbsp dried goji berries (or dried cranberries)

1/2 cup coconut butter (not coconut oil)

1 cup semi-sweet chocolate chips

1 cup chopped (non-dairy) white chocolate

2 drops peppermint oil (or 1/2 tsp vanilla extract)

Method

1. Line a square-shaped dish or container (14cm x 14cm / 5.5 inch x 5.5 in) with foil or baking paper.

2. Heat a small quantity of water in a large saucepan. Place a large glass bowl over the saucepan. Ensure that the water does not touch the base of the bowl.

3. Pour the chocolate chips into the bowl, and heat until melted. Then add the coconut butter, stirring with a spatula. Once the mixture is smooth pour it into the lined container. Distribute macadamia nuts across the surface of the chocolate, and gently push them to partly submerge them. Place the container in the freezer for a minimum of 30 minutes, until the chocolate has set.

3. Melt the white chocolate using the same procedure as outlined for the chocolate chips. Then remove the container from the freezer. Pour the white chocolate over the set chocolate (you don’t need to wait for the white chocolate to cool first). Scatter the goji berries across the surface of the white chocolate. Gently press the goji berries to partly submerge them. Place container in the freezer for a minimum of 60 minutes, until the chocolate has set.

4. Once the chocolate has set, remove the entire chocolate block from the container by lifting the edges of the foil (or baking paper) out of the container. Remove the foil (or baking paper), and place the block on a chopping board. Use a sharp knife to cut the block. I cut it into 15 rough pieces.

5. Serve immediately. Sprinkle a small amount of sea salt over the chocolate if serving with the white chocolate as the base (optional).

Store leftovers in the fridge.

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The Tiny Vegans’ Verdict (minus Little Baker, who is too little for chocolate)

I took the chocolates to my parents’ house, for dessert. There were no complaints from the tiny vegans when dessert was served. Soon after, there were a couple of chocolatey faces 🙂

These chocolates are quite rich, so you only need one (OK, two!).

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I will see you back here on Sunday, with some gluten-free baked goods. Tomorrow is my MoFo-free day.

Have a glorious weekend, friends. 🙂

Ally

{Recipe; Vegan MoFo} Basil, Macadamia and Coriander Pesto

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Today’s recipe is a pesto made from locally-grown macadamia nuts, coriander and basil. It also consists of locally-made raw macadamia nut cheese. These ingredients were purchased at one of our local farmers’ markets.

We purchased the produce on a beautiful spring morning last week, and made the pesto just a few hours later. The freshly-picked status of the herbs is evidenced by the vibrant green colour of the pesto.

Most jars of supermarket pesto contain dairy-based cheese. The best option for vegans is to make their own. Homemade pesto is simple and quick to prepare, and does not require an excess of salt and oil like its counterparts on supermarket shelves.

Raw macadamia nut cheese

Raw macadamia nut cheese by Raw Ecstacy.

Ingredients

1 1/2 cups raw macadamia nuts

3 cups coriander leaves

1/2 cup basil leaves

1/4 cup nut cheese, homemade* or store-bought

2 Tbsp freshly squeezed lemon juice (some pulp OK)

2 1/2 Tbsp extra virgin olive oil 

1/2 tsp salt

Method

1. Wash and dry the coriander leaves and basil leaves.

2. Add the nuts to a food processor and process for about 15 seconds.

3. Add the leaves and nut cheese and process for 30 seconds, stopping the machine to scrape down the sides of the jug with a spatula (if necessary).

4. Add the lemon juice, oil and salt through the chute, while the machine is still running. Process for 15 seconds, or longer, to achieve a smooth consistency.

Store leftovers in a lidded glass jar in the fridge.

This is a low-oil pesto. It is suitable for spreading on toast or flax crackers. You may want to add more olive oil if you are stirring the pesto through spaghetti. Just add additional oil to the portion that you are using.

* For a simple, homemade nut cheese, see this recipe.

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Raw macadamia kernels from Tuckombil Native Foods.

The Tiny Vegans’ Verdicts

All of the tiny vegans enjoy eating pesto pasta. My daughter enjoys pesto on toast, or in her school lunchbox as a dip for raw vegetable ‘sticks’.

Ally

{Recipe} Raspberry Cheesecake (vegan, no-bake)

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Tiny Vegan, 6 years old, will celebrate his birthday soon.

He has reminded me several times that he would like a raw blueberry cheesecake for his birthday – the same cake that I made for his dad’s birthday.

The raw blueberry cheesecake is delicious and simple to prepare, but I had been planning on making some changes to the recipe.

With Father’s Day coming up (on Sunday, in Australia) and my son’s birthday only weeks away, it was a good time to experiment with cheesecake preparation.

So, I gave Mat a choice of strawberry or raspberry. No prizes for guessing which one he chose.

Fortunately, this cheesecake is suitable to freeze, so there is no ‘pressure’ to gobble it down in a few days. Unless you want to.

The base consists of raw macadamia nuts, medjool dates, raw cacao powder and desiccated coconut.

The filling consists of freshly squeezed lemon juice, maple syrup, raw macadamia butter, vanilla extract, and coconut oil.

Raw macadamia butter is a suitable and simple alternative to soaked macadamia nuts or cashews for the cheesecake filling. In fact, I think it is superior.

The topping features organic frozen raspberries, maple syrup and lemon juice.

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Ingredients

(The filling is inspired by this recipe)

Quantity- 10 slices

Base:

1 cup/150g raw macadamia nuts

1/3 cup/70g pitted medjool dates

1/2 Tbsp raw cacao powder

2 Tbsp desiccated coconut

Filling:

3/4 cup melted coconut oil

3/4 cup freshly squeezed lemon juice, strained of pulp

3/4 cup pure maple syrup

2 tsp vanilla extract

1 1/2 cups raw macadamia butter

Topping:

3/4 cup frozen organic raspberries, defrosted

1 Tbsp pure maple syrup

1/2 tsp freshly squeezed lemon juice

Method

1. Line the base of a springform cake tin with baking paper.

2. For base: Add macadamia nuts to a food processor. While processing the nuts, add the cacao powder and coconut through the chute. Once nuts have been processed to a crumb consistency, add the pitted dates and process until combined.

Press the mixture into the cake tin, and smooth the top with a spatula. Place in the freezer for a minimum of 2 hours.

3. For the filling: Prepare the filling once the base has been in the freezer for 2 hours. Add all of the ingredients to a high speed blender (or food processor) in the order that they are listed. Blend until smooth. I use the ‘smoothie’ setting on my Blendtec blender.

Retrieve the cake tin (base) from the freezer, and pour the filling into it. Smooth the top with a spatula. Set cake tin aside.

4. For the topping: Use a mini food processor or an immersion (stick) blender to combine the defrosted raspberries, maple syrup and lemon juice. Blend until smooth. Pour the raspberry sauce into a small jug.

5. Drizzle the raspberry sauce onto the top of the cake in a spiral pattern, starting from the outside and working inwards. Retain a couple of tablespoons of sauce in the jug, for serving. Use the tip of a chopstick (or similar implement) to create a swirl pattern in the raspberry sauce. Or, cover the entire surface of the cake with the raspberry sauce.

6. Cover the cake tin and place it in the freezer for a minimum of 4 hours.

7. Once the cheesecake is frozen, remove it from the freezer. You may need to run a knife around the inside edge of the cake tin to separate the cake from the sides before you undo the clasp.

Once you have removed the springform section of the tin, place the face of a large plate on top of the cake. Turn the cake upside down and carefully remove the cake tin bottom, and the baking paper. Then place the surface of another large plate (or cake stand) over the base of the cake, and invert the cake so that it now facing the right way up. If you do this before the cake is adequately frozen, you will smudge the raspberry topping.

8. Serve immediately. Decorate with additional raspberry sauce (optional).

9. Store leftovers in the fridge or freezer.

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Mat’s Verdict

Mat was very happy with his early Father’s Day ‘gift’. He insinuated that I should make another one on Sunday as this was only the ‘practice run’.

The Tiny Vegans’ Verdict

The kids were happy that Father’s Day had come early to our house.

6-year-old Tiny Vegan asked if he could have two birthday cakes: ‘this one, and the one that daddy had’. I suggested that I could make one the same as ‘this one’ but use blueberries instead. He contemplated that for a moment. But, it is obvious that he has his heart set on the raw blueberry cheesecake –  or the thought of two birthday cakes!

His reaction has left me pondering whether I really do need to tweak the other recipe. He loves it just how it is.

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

Ally

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