Hi all! On Saturday we had a wonderful Raw Desserts cooking demo at Yoga Bound. We usually have one per month teaching how to make delicious, vibrant and healthy foods that will keep your Yoga Practice beaming! Here is what we made:

Pictured: Strawberry Cheesecake

 

Things to be made ahead of time:

Making and using Irish Moss: Irish Moss is a wonderful and healthy form of seaweed, that gives certain desserts the textures they need.  It's a wonderful alternative to traditional "thickeners", as it contains a lot of minerals and nutritional qualities. When using Irish Moss, you need to buy it in the "whole leaf" form, and make sure you don't get the moss flakes, as they won't work. You can order it online on Amazon, by googling "whole leaf irish moss".  and the company is Raw Reform

You will need to turn your dehydrated irish moss into a "gel" before you can use it and to do that, do the following:

1.  separate out 1/4 cup firmly packed irish moss

2.  put it in a strainer, and rinse it VERY WELL.  I usually work it with my fingers for about 2 minutes, to make sure I get all the grains of sand out

3.  soak it in COLD water for anywhere from 4-12 hours

4.  take it out of the water and put it in a blender or vitamix.  Add 3/4 cup of fresh bottled water

5.  blend it, slowly at first, then on medium high for 5 minutes.  You need to blend it long enough to make the blender warm, activating the "goo" in the irish moss which will give you a great texture for mousses, pies and puddings.  The end product of your moss will be of gel-like  consistancy, which can be stored in the refrigerator for up to 10 days

I make the irish moss gel in the morning,  a day ahead of time when I'm making raw desserts, and turn part of it into "whipped cream" the same day, if your recipe calls for whipped cream.  This way, the whipped cream will be able to set overnight, and the hardest part of making your dessert is already over. The following day, I make my dessert(s).  One batch of irish moss gel will be enough for at least 2 desserts plus whipped cream.

Whipped Cream

1 1/2 cups CANNED coconut milk (it has more fat than the cartons, which is what is needed for this recipe)

2 tablespoons irish moss GEL

2 teaspoons agave

12 drops stevia

1 teaspoon lemon juice

4 tablespoons coconut oil

1/2 teaspoon xantham gum (you can buy at Jimbos)

Blend all but the coconut oil and xantham gum in a blender or vitamix.  Add the last 2 ingredients and blend to incorporate.  Chill for 8 hours, then use as needed.

Mango Mousse

2 cups diced mango (you can use any other fruit as well, fresh or frozen, such as peaches, blueberries, strawberries) 1/2 cup irish moss GEL 1/2 cup full fat coconut milk (canned) 10-12 drops stevia 2 tablespoons agave 1 teaspoon lemon juice 1/4 cup coconut oil

Blend all but coconut oil till creamy.  Add the oil and blend again to incorporate.  Transfer to a bowl and set in the refrigerator until firm, about 1-2 hours.  Transfer to small serving cups, and top with whipped cream, if desired.

Banana Cream Pie  (makes 1 9 inch pie)

For the Crust: 1/3 cup well  packed finely chopped dates 2 1/2 cups coconut flakes 1/8 teaspoon salt 1/4 teaspoon vanilla

For the Filling: 1 cup coconut milk 1/4 cup well-packed chopped dates 3 medium ripe bananas 1/2 teaspoon salt 1 teaspoon vanilla 1/2 tablespoon lemon juice pinch of tumeric to add more yellow color 2 tablespoons lecithin (you can buy at Jimbos) 1/2 cup raw unscented coconut oil

To  make the crust:

Put ingredients into a food processor, and process until pieces are small and well mixed. Pour out, into a pie pan, and work it with your fingers until it is packed down, and work it up around the sides, as well as the bottom, as much as you can. Refrigerate for at least 15 minutes.

To make the filling:

Blend all in the vitamix or blender until smooth and creamy (about 2 minutes) Pour into pie shell, on top of the crust, and let it sit for at least 2 hours. Smooth whipped cream over the top, and let it set in the refrigerator for about another hour before serving

Raw Chocolate Peanut Butter Cups (From Glutenfreetina.com...Thanks Summer Williams!)

1 Cup of Organic Virgin Coconut Oil 1/2 Cup of Raw, Organic Cacao Powder 1/2 Cup Raw, Organic Honey 2/3 Cup Raw Almond Butter 1/3 Cup pitted dates (about 6)...I like to pre-soak them so they are easier on the food processor 1/8 tsp sea salt 24 mini paper muffin cups

Blend or stir cacao, coconut oil and honey together until smooth. The honey may continue to settle. Stir occasionally

Place 1/2 tbsp of cacao mixture into the bottom of each mini muffin cup, and place the muffin cups on a cookie sheet into the freezer.

In a food processor combine the almond butter, dates and salt. Blend until smooth. If the nut butter is too thick you can add water, or the water from the soaked dates, 1 Tbsp at a time, until the butter is able to be smooth but not watery. It's ok if you see pieces of dates.

Grab muffin tins from the freezer and add 1/2 tbsp of the nut butter on top of the cacao mixture in each cup. Top each nut butter cup with 1/2 tbsp of cacao mixture. Place the cups back in the freezer for at least an hour and keep frozen until served.

Strawberry Cheesecake

Makes one 10 inch cheesecake

Almond crust: 2 cups almonds 1/2 cup soft dates 1/4 t vanilla extract 1/8t salt

Process all ingredients. Press into the bottom of an unlined non stick 10 inch round spring form pan and place in the fridge or freezer while you work on the filling.

Strawberry filling: 3 cups of soaked cashews (for a couple of hours at least) 4 cups of strawberries 1/4 cup of almonds 1 cup of water 3/4 cup of agave syrup 1/3 cup lemon juice 1 T vanilla extract 1/4 t salt 3 tablespoons soy lecithin (Healthforce make a good brand which is non GMO) 1 cup coconut oil

Blend all the ingredients until smooth and creamy. Pour over almond crust.

Place in the fridge to firm up. I always make this the day before I want to eat it and it will keep in the fridge for at least 3 days.

 

1 Comment