hazelnut chocolate mousse pie. bam!

this is incredibly delicious and decadent. if you love someone, feed it to them as a show of gratitude. if you dislike someone, feed it to them to build a bridge. 

crust

2c roasted hazelnuts

1c oats

2Tbs chia seeds

4Tbs flax meal

2Tbs nuttelex (coconut oil would probably work too)

pinch of salt

2Tbs brown sugar

mousse

450g silken tofu 

1 Tbs cocoa powder

200g chocolate- I use dark but anything works

1 tsp pure vanilla extract

0.25tsp salt

3Tbs sweetener- I use rice malt syrup or brown sugar

80ml strong espresso or brewed coffee (approx 2 shots)

1Tbs agar powder

food process the hazelnuts into a fine meal, then do the same for the oats; mix these together in a medium bowl then mix in the chia and flax. melt the nuttelex/coconut oil, add to the nut mix and stir in the salt and sugar until well combined. press firmly into the base and up the sides of a 20-25cm springform tin or pie dish; cover and refrigerate for at least 2 hours. 

gently melt chocolate in microwave or in a bain marie on stove top. in a small saucepan, whisk the coffee and agar over low-medium heat for a minute or so until gel starts to form. add all ingredients to the bowl of a food processor and blend until very smooth. pour into prepared crust, decorate with roasted whole hazelnuts, berries, shaved chocolate, or cocoa powder, and refrigerate for at least 2 hours (best overnight). 

the chocolate crackle gets more crack-like

here is a post for chocolate crackles that anyone with a mouth and a need for deliciousness must read. crackles contain the essentials of life: coconut in two forms, cocoa for strength and general hipness; and the crunch of a thousand rice puffs. somehow, no doubt in violation of some natural law, i have made them BETTER.

read on.

4c puffed rice cereal

0.5c icing sugar, sifted (or blitz some raw sugar in an electric spice/coffee grinder for 10 seconds)

1.5c desiccated coconut, toasted on low- medium til light golden brown in a dry frying pan

200g coconut oil

0.25c cocoa powder
1-1.5c raisins and pitted prunes, finely chopped 
150g dark chocolate, melted

0.5tsp salt

grated rind of one orange

in a large bowl, mix the rice cereal, sugar, cocoa and coconut. gently mix in the chopped fruit.

in a medium bowl, melt the coconut oil and dark chocolate in the microwave (60-90 seconds). add in the rind and salt. pour this into dry ingredients, stirring gently til well combined. spoon into a loaf or brownie tin (remember: silicone rocks!) and press firmly to level and refrigerate until firm, then slice into squares.

black forest cake for my bday

so it was my birthday recently YIPPEE! i love birthdays- mine, and anyone else's. they are the best reason to make a cake that could possibly exist. my most singular cake love is the black forest cake (or schwarzwalder-kirschtorte) and i've now got a tasty way to make it vegan :)

using my chocolate cake recipe here, add 100g of melted dark chocolate to wet ingredients and combine gently before cooking.

you will also need:

200g sour cherries, drained well, reserving at least 2Tbs of the juice

6-8Tbs cherry jam

1-2Tbs brandy or kirsch, or 1tsp rum or brandy essence- this can be increased to taste (but the cake may not be able to hold more than 3Tbs- experiment!)

300ml carton soytatoo soy whip or other cream substitute

2tsp icing sugar

dark chocolate shavings (optional)

once the cake is completely cooled, carefully cut in half horizontally. in a small bowl, warm the jam, juice and kirsch/essence for 20 seconds in the microwave (just to make it spread more easily). carefully open the two cake halves (this may require the use of a large spatula and a plate- whatever works for you), and spread the jam mixture on the bottom half.

in a medium bowl with high sides, whip the cream and icing sugar with electric beaters or manual beaters (if you're a real gun with a whisk, go for it- i wouldn't chance it. the soyatoo seemed like it wanted to work itself into soft peaks for me, so that's a plus). spread the cream over the jam layer as thick as you'd like it, reserving enough for the top of the cake. you may want to cover the whole cake in cream, or just give it a little hat- up to you.

sit a layer of drained sour cherries on the cream; i set them 1cm apart but would have preferred more cherries, so would recommend a complete layer- cherries all touching their fellows.

carefully place the top layer of cake onto the rest, and top with cream, more cherries, a dot of jam, and dark chocolate shavings.

myaahhhhhhhhhhhhhh yum.........

the cake looks a little flat, but with care can be sliced once cooled completely. maybe if you wanted to go totally OTT you could make two, slice them both in half and stack them on top of each other. ohhhhhhhh let's go there...

i used gluten free flour, which has less backbone than gluteny flours, but i managed to slice and assemble to cake without it falling apart too much.

chocolate. crackles.

go crazy! these involve little heat (30 second in the microwave) and simple ingredients. i couldn't ask for more from a summer dessert that can take me back to my childhood in three seconds. not being made with copha (ick – hydrogenated freakishness!), these won’t stay super solid at room temperature (above 20 degrees) but are way tastier and healthier.

4c puffed rice cereal

0.75c icing sugar, sifted

1.5c desiccated coconut, toasted til light golden brown in a dry frying pan

250g coconut oil

0.25c cocoa powder

in a large bowl, mix the rice cereal, sugar, cocoa and coconut.

in a medium bowl, melt the coconut oil in the microwave (30-60 seconds). pour oil into dry ingredients, stirring gently til well combined. line muffin trays with patty cases, then poon mixture into cases and refrigerate until firm. 

toasted coconut cookies

from the very, very wonderful "vegan cookies invade your cookie jar". delicious, but not as good as the macaroons...

the most perfect chocolate cake. ever.

just divine, and so quick to make.

cake

1c soy milk 

1tsp vinegar

0.5c sugar

0.3c oil (sunflower, canola or other light oil)

1tsp vanilla 

1c plain flour

0.3c cocoa 

0.75tsp bicarb soda

0.5tsp baking powder

0.5tsp salt

preheat oven to 180C.

whisk soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. whisk in the sugar, oil and vanilla.

sift the flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. add in two batches to wet ingredients; mix until just combined.

lightly grease an 8 inch springform pan. pour in the batter and bake for 30 minutes, until a knife inserted through the center comes out clean. cool in tin for 5 minutes, then finish cooling on a wire rack. optional: slice cake in half horizontally and spread with 4Tbs warmed marmalade or raspberry jam.

icing

0.5c copha or coconut oil (at room temperature or warmed very slightly)

0.5c margarine

3c icing sugar, sifted 

0.25c cocoa, sifted

1tsp vanilla
1Tbs strong espresso or 2tsp coffee powder dissolved in 1Tbs hot water (or 2Tbs soy milk)

beat the coconut oil and margarine together until well combined. add the sugar, cocoa, vanilla and coffee; beat for 5-7 minutes til smooth and fluffy.

tiny chocolatines

tiny chocolate and almond meal cakes

roasted almond butter cups

these pseudo-reese's pieces are pretty good. the almond-honey centre didn't turn out how i expected, but it tastes good any way.

revised recipe maybe soon.

bliss balls

1.5c pitted dates

.5c sultanas

.5c almonds, soaked overnight (this is my health preference, but is optional)

2tbs coconut oil, melted

3tbs cocoa

.75c dessicated coconut

1tbs coconut flour

process half the dates and half the almonds in a food processor. gradually add in the rest of the ingredients, and pulse until combined (the almonds will be about the size of sesame seeds). roll into balls and refrigerate; makes approx 20.

D thought these were chocolate truffles, and ate four before being told they contained dried fruit :) :)

bliss balls are forgiving to make, and infinitely variable: substitute in some portion of tahini; sesame, sunflower or poppy seeds; dried apples or cranberries...