Saturday, December 6, 2014

December Potluck

This month we have completed the holiday menu with raw desserts. For the January potluck, we will be preparing soups and salads. The date will be the 3rd at 1 in our home.

White Chocolate Dark Chocolate Raspberry Tort from was made but we used cacao butter for the ganche instead of coconut oil to keep it harder.

Pumpkin Pecan Fudge   inspired by recipe on The Healthy Family and Home

1/2 c  melted cacao butter
1 c raw pumpkin puree
1 c coconut oil melted
3/4 c agave nectar
1/2 c cacao powder
1/2 c raw pumpkin seeds
1/2 c to 1 c pecan or walnut pieces
All ingredients except nuts in high speed blender (BlendTec or Vitamix) until smooth.  Add nuts and pour into 8X8 or 9X9 baking dish.  (I lined the bottom with parchment paper)
Put in freezer or fridge until set, cut and return to fridge.  Keep cold until ready to serve so they retain shape.

Spiced Pumpkin Cupcakes

1 c raw pumpkin seeds (pulse in food processor until floury)
1 1/4c raw pumpkin puree
3/4 c agave nectar
1 Tbls lemon or lime  juice
2 tsp vanilla
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp cloves
1 c minus 1 Tbls coconut flour
Place all ingredients EXCEPT coconut flour in food processor.  When smooth, pour in coconut flour.  Mix thoroughly.
Line cupcake tin with paper liners.  Fill with dough, pressing down evenly.  Refrigerate for at least 2 hours and up to 4 days (can also freeze for up to 2 wks in airtight container)
An hour or so before serving spread with frosting of your choice.  (I frosted as soon as I got them in the papers, then refrigerated) 

1 batch of frosting (You can use the one on the web site, Betty used the Ginger whipped cream from Pumpkin Parfaits 

Ultimate Carmel Chocolate Squares from "Rawsome Vegan Baking" by Emily von Euwwebsite

Makes about 12
BASE:2 cups raw almonds

1 1/2 cups pitted dates
Splash of vanilla extract

1 cup pitted dates
1 tablespoon melted coconut oil
1/4 cup water
Splash of vanilla extract
Pinch of sea salt

2 tablespoons melted coconut oil
1/4 cup cacoa powder
2 1/2 tablespoons pure maple syrup
1/4 teaspoon chili powder
TO MAKE THE BASE LAYER:  Pulse the almonds into flour, then add the dates and vanilla and process until it begins to stick together.  Press into the bottom of a parchment paper lined 9 inch square baking paln and place in the fridge until you add the caramel layer.
TO MAKE THE CARAMEL AND CHOCOLATE LAYERS:  Blend all the caramel ingredients until smooth, and then spread onto the crust.  Then do this for the chocolate layer, took and spread it over the caramel layer.  Let it sit in the fridge overnight and then slice and serve the next day.
Notes:  Donna did not have a 9 inch pan and used a 7 x 10 inch pan.  She had to double the chocolate layer and cut it into small squares since it is very rich and delicious and it made 20 squares.

Carrot energy balls minus the shredded coconut. The link is

Hot Cacao. The link is

Almond "Nut"nog
6-7 cups almond milk
4 frozen bananas
1 cup dates (soaked overnight)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract

Blended  in Vitamix!

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