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Vegan Flourless Chocolate Cake



Ingredients

  • 6 ounces unsweetened dark or Belgian chocolate (or Enjoy Life mini chips, if soy intolerant)
  • 1 1/2 cups Vanilla Hemp Dream- or non-dairy vanilla milk of choice, heated till hot
  • 1 tablespoon bourbon vanilla
  • 1 14-oz can organic pumpkin puree
  • 1 1/4 cup organic golden brown sugar
  • 1/2 cup buckwheat flour
  • 2 tablespoons tapioca or potato starch
  • 1 tablespoon dry Ener-G Egg Replacer
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon or ginger

Preparation

First: Brew Dissolve 1 rounded tablespoon of instant espresso in 1/2 cup freshly boiled water.

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch Springform pan with greased parchment paper.Place the chocolate pieces in the Vita-Mix container; add the hot coffee and heated hemp milk. Cover tightly! Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute. Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you're using a food processor instead, do the same. Cover. Plug back in. Blend for another minute or two until the batter is creamy and smooth.


Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.


Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Here at almost 7,000 feet it baked in 57 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn't be wiggly. Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better. Chilling creates a dense fudgy cake. Serve with chocolate sauce, a few ripe berries, a dusting of confectioner's sugar, or a few fresh mint leaves. Serves 8.

 
 
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Chocolate Quinoa Brownies

    Adapted from KarinasKitchen.com

 

Ingredients

  • 1 cup Sorghum flour
  • 1 cup Ancient Harvest Quinoa Flakes
  • 1/3 cup buckwheat flour
  • 1/2 cup potato starch
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp instant espresso powder
  • 1 2/3 cup light brown sugar
  • 2 Tbs Honey
  • 2/3 cup Neutral oil (light olive oil, grapeseed)
  • 1 Tbs Vanilla
  • 1/2 cup Dairy Free, Gluten Free Chocolate Chips
  • 1/2 cup nuts (optional)

Egg Re-placer:

  • 1 Tbs Ener-G Egg Re-placer
  • 4 Tbs warm water


Preparation

Preheat oven to 350. Line a 11x13 inch baking pan with lightly greased parchment

Combine the wet and dry ingredients and beat ina stand mixer fitted with the paddle attachment, until a sticky batter forms.

Whip the egg re-placer ingredients until light and foamy. Add to the batter and combine well. The dough should be thick and sticky.

Add in choco chops and nuts. Stir. Spread the batter evenly into the prepared baking pan, using wet hands to smooth surface. Bake 35 minutes, until baked through. Cool in pan. May be frozen.

 
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Chocolate Chip Cookies

            Adapted from Karinas Kitchen


Ingredients

  • 1 cup Sorghum flour
  • 1/2 cup Millet Flour
  • 1/2 cup Buckwheat flour
  • 1/2 cup plus 2 Tbs Potato Starch
  • 1 Tbs Honey
  • 1 tsp Salt
  • 1 1/2 tsp baking soda
  • 1 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup neutral oil (light olive oil, grapeseed)
  • 1 Tbs Vanilla extract
  • 6 oz Dairy free, Gluten Free, Soy Free chocolate chips

 

Preparation

Combine first 7 ingredients in a bowl and set aside. Beat sugars, oil, and vanilla, til smooth. Add teh dry ingredients a little at a time and beat the batter for 2 minutes. Add the chocolate chips; stir by hand to combine.


Preheat oven to 350. Line baking sheet with parchment paper. Form teh dough into 15-18 balls and place on baking sheet. Flatten just slightly and chill the formed cookies for an hour. Bake approx 14 minutes. The cookies will still feel soft to the touch, but will crisp as they cool. Will still be chewy.

 
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Chef Natalie's Raw Cheesecake

Ingredients

For the Crust:

  • 2 cups raw macadamia nuts
  • 1/2 cup dates, pitted
  • 1/4 cup dried coconut

For the cheese:

  • 3 cups chopped cashews, soaked for at least 1 hour
  • 3/4 cup lemon juice (or lime juice)
  • 3/4 cup honey (or Agave)
  • 3/4 cup coconut oil (or Coconut Milk)
  • 1 teaspoon vanilla
  • 1/2 teaspoon celtic sea salt (optional)

For raspberry sauce:

  • 1 bag frozen raspberries
  • 1/2 cup dates

 

Preparation

To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (I didn’t defrost it all the way)

To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)
 
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