Raw Pear Tart

Life in the Pacific Northwest can be harsh for a California girl. Cold winters, minimalist produce selections, and expensive apples (wait! I can't actually get a Washington apple in Washington? I'm not paying $2 for an imported apple) have dampened the bounty of my heart.  Driving through the country in late Fall, the roads are lined with apple trees just bursting with delicious looking fruit.  Of course, the stores don't carry them.  There is more profit to be had for the powers at be to ship off our beautiful and locally grown fruit and then import sub-par, prematurely picked substitutes.  Fortunately, one of my clients has 10 acres of farmland where she has a veritable orchard of pear trees!  Thanks to my favorite doggy acupuncturist, I've been pretty much assured my fill of local, rich, and juicy pears! 

 

One day after a dropping off a weeks supply of raw, vegan VV meals, I found two large buckets of pears with a little sign that said, "Take all you want!"  Digging through buckets of fruits, searching for the most perfect specimen brought memories of flea markets and fruit vendors in Brisbane where all produce was displayed in boxes on a dirt floor.  Is there anything as satisfying as buying fruit from a dirt floored local market?  Maybe.  Picking fruit ripe from the tree or produce fresh from your kitchen garden scores pretty high on my happiness charts.  With all of these locally sourced gems, what is one to do with the abundance of pears?  Make pie! It breaks my heart to think about baking or cooking fresh fruits.  The sweetness of fruit is a sensory treat in of itself and the confetti of nutrients, antioxidants, and vitamins are just a pretty awesome bonus.  With perfection being in the raw, why bother to heat these perfect little packages and damages the goods?  In my humble opinion, fruit is best served and enjoyed in the raw.  Therefore, here is my version of the most delicious unbaked pear pie you will ever taste.  Enjoy the process, enjoy the ride, and please be grateful for the privilege that is a perfectly ripe pear on the taste buds.

Let's begin with the crust:
Ingredients

• 3 cups raw cashews
• 1 vanilla bean, scraped or 1 tsp. vanilla extract
• 1/2 cup medjool dates, pitted  (if your dates are dry, soak in water for 30 minutes to an hour)
• 1/2 cup shredded coconut
• 1/2 tsp. sea salt

Method:

1. To a food processor fitted with the "S-type" blade, add the cashews, salt, and vanilla.  Process into a powder. 
2. Roughly chop the dates and add them to the food processor slowly while it is running.
3. When the mixture forms a dough that sticks together (test by pinching a piece between two fingers and see if it holds together).  If it sticks together than it is ready, if not, add another date and process again.
4. Take a pie pan and line with plastic wrap.  Press dough into the pan to form a pie crust.  Cover and refrigerate for 1 to 3 hours.  While it cools, make the filling.
5. Once the crust is cool, it will be firm enough to remove and still maintain its shape.  Gently remove and discard plastic wrap. 

 

For the filling:

• 3 ripe pears, cored and sliced thin
• 1/2 cup medjool dates, pitted, chopped
• 1 tbsp. coconut oil, melted
• 1 vanilla bean or 1 tsp. vanilla extract
• 1 organic orange, seeded and peeled
 

Method for filling:

1. To a blender, add the orange, dates, vanilla, and coconut oil.  Blend well until smooth.
2. Gently add sliced pears to a large bowl.  Cover with orange sauce and mix until all slices are covered.

Take pie crust and lay the pear slices in facing the same direction.  Wrap around in a circular pattern until all the pears are in the crust.  Take one or two pieces of pear to lay in the center.  Garnish with shredded coconut, optional.

 

 

This pie will keep for a few days covered in the refrigerator.  Enjoy!

 

 



Raw Chocolate Truffles

 

When I found out that my hot yoga class was offering a special class Thanksgiving morning, I knew I had to bring a treat!  Since it was in the a.m. and since we were a large group of people, I knew that my raw, vegan Chocolate Truffles would be a hit!  Bite-sized and healthy enough to enjoy in the morning, I decided a big batch was just what was needed.  Everyone loved them and thankfully I made enough for my yoga teacher to take home to her three boy! 

These truffles are incredibly easy to make and are guaranteed to please.  They would make a lovely addition to any holiday table, party, or just a great treat anytime!  Here is what you're going to need:

• 2 cups raw nuts (I usually always use raw almonds but cashews, pecan, or walnuts would work)
• 3/4 cup raw cacao powder
• 1 cup dates, pitted (medjool are a good choice but today I opted for golden)
• 3-4 Tablespoons filtered water
• 2-3 Tablespoons maple syrup (optional for added sweetness)
• 1/2 teaspoon vanilla extract (optional for added sweetness)
• Pinch of Himalayan or Sea Salt
• 1 to 1 1/2 cups shredded, dried coconut (for decoration, option to also use raw cacao nibs, sesame seeds, chopped nuts, and raw cacao powder mixed with cinnamon).

Method:

1. Into a food processor fitted with the "S-type" blade, add your nuts.  If you want little pieces of nuts in your truffles, then process nuts until they are in tiny pieces.  If you want a smoother truffle, process nuts to a fine powder.
2. Add cacao powder and salt then process briefly to combine.
3. Add the remaining ingredients and process until the mixture begins to form a giant ball.  The dates are nice and sticky so they will encourage the ingredients to form together.  This should happen pretty quickly.  Test your dough by pushing some between your finger and if it sticks together then it is good to go.
4. Roll the truffle mixture into small 1 inch balls. 
5. Take coconut and place on a plate (option to also use more cacao powder or sesame seeds to roll your truffles in for variety).
6. Roll each ball in the coconut so that is covered like a little ball of snow.
7. Enjoy!

Here is the plate I brought to my yoga class!  Literally took just 30 minutes to make :)

Happy Holidays!!

Raw German Chocolate Cake

Coconuts are divine, delicious, and decidedly good for us!  Their creamy and meaty texture is perfect for making raw desserts!  Using the meat, coconut milk, coconut water, coconut butter, or coconut oil we can create tempting and sinful raw vegan eats that are good for the taste and good for the body.

When I was living in LA, I had a slice of raw vegan cheesecake at the amazing Café Gratitude.  Love at first bite does not even begin to describe the sensation of biting into my first raw cake. Since then, I have made many cakes but this one is extra special!  I decided to start experimenting and playing around with my cake recipes and to my delicious surprise, coconut butter works as a wonderful substitute for coconut oil. It also results in a creamier cake.  When possible, I also cut the amount of cashews in half and use 1 cup soaked cashew and 1 cup fresh coconut meat to reduce the amount of nuts in my cakes.  Once I made the swap, I instantly fell in love with the results and created my first extra special childhood dream cake: Raw German Chocolate Cake.  The flavors in this cake are identical to the baked not-so-healthy not-so-vegan version and it is just heavenly.  Plus, it's very pretty as well.  I hope this recipes encourages you to start playing around with your own cake creations because the combinations of flavors, nuts, butter, and fruits are endless! 

This recipe calls for coconut butter which can be very expensive (about $8 a jar) and is not always organic.  Making fresh coconut butter at home takes about 10 minutes!  It will also save you loads of money and gives you the option to make it organic.  To make coconut butter, simply take dried shredded coconut and put it in a food processor fitted with the "S blade."  Process for about 10 minutes, stopping periodically to scrape down the sides.  I've found it works best to blend a minimum of two cups of shredded coconut at a time. 

My Raw German Chocolate Cake recipe also calls for fresh coconut meat which means you've got to roll up your sleeves and crack open one of these tropical gems.  If you don't know how, don't worry!  I've made a how to on the best way to open a coconut.  It's really easy so don't fret :).

One more word before we dive into the recipe.  This cake has layers and to create beautiful and even layers, it is best to freeze each layer for about 30 minutes to an hour before adding the next layer.  If you are short on time, I suggest doing a vanilla layer, then chocolate layer and then adding the coconut topping.  This cuts prep time and doesn't compromise flavor.  Okay, here we go...

Chocolate Coconut Crust:
1 cup raw walnuts
1/4 cup raw cacao powder
1/2 cup shredded dried coconut
1/2 dates (soak for an hour if they are dry), pitted, chopped
1/4 cup raw honey or raw coconut nectar
pinch of salt (optional)

Crust Method:

Add all ingredients to a food processor fitted with the "S blade" and process until your mixture is crumbly and sticks together when you press it between your fingers. 

Take a pie pan and line it with plastic wrap.  Press your crust mixture into the pan in that shape of a crust.  It will work just like play dough, holding its shape and forming easily.  The dates work as a binding agent and making the crust should be very easy.  If it's not sticking together, put it back in the processor and process a bit longer.

Vanilla Layer:
1 cup soaked raw cashews (soak overnight at room temp then drain and rise before use)
3/4 cup coconut butter
1 to 1 1/2 cups fresh coconut meat
1/2 cup coconut water (or coconut milk or even almond milk, whichever you have)
3/4 cup raw honey or coconut nectar
2 Tbsp. vanilla or 1 1/2 vanilla bean (scraped)

Vanilla Layer Method:
Add all ingredients to a food processor fitted with the "S blade" and process until your mixture is smooth, creamy, and lump free. 
Add 1/2 of the vanilla mixture to your pie crust.  Reserve the other half.  Cover your pie pan with plastic wrap (or use another identical pie pan which is what I do).  Place cake on a flat surface in the freezer for about an hour.

Chocolate Fudge Layer:
1 cup coconut butter
1/3 cup coconut oil, melted
1/4 cup raw honey or coconut nectar
2/3 cup raw cacao powder
1/2 vanilla bean or 1 tsp. vanilla extract
4 Tbsp. soaking water from dates (use water from the dates for caramel coconut layer)

Chocolate Fudge Layer Method:

Add all ingredients to the food processor and blend until smooth and creamy.  Just like we did with the vanilla layer, add one half of your chocolate mixture on top of the vanilla layer.  Reserve the other half for later.  The chocolate layer will harden much quicker than the vanilla (from the coconut oil) so freeze for about 20 to 30 minutes.  Then remove from the freezer and you will have this:

 



Now, repeat the layers.  Add one more vanilla and one more chocolate.  As I mentioned above, if this is too time consuming, just add all the vanilla layer at once and then all the chocolate on top of that.  However, making the layers really gives your cake a stunning look.  It is up to you and your schedule.  It will taste delicious either way :). Now for the topping...

Caramel Coconut Layer:
1 cup dates, soaked two hours (reserve soaking water for chocolate fudge layer) pitted, chopped
2 Tbsp. coconut oil, melted
1/4 cup honey
1/2 vanilla bean or 1/2 tsp. vanilla extract
1/2 cup shredded dried coconut

Caramel Coconut Method:
Add dates, coconut oil, honey and vanilla to food processor.  Pulse a few times to mix.  Then add the coconut shreds and process until well combined.  Add this topping as the final layer to your cake.

Keep the cake in the freezer for storing.  It should keep for a week but honestly, it has never gone past 3 days uneaten in my house!  When ready to enjoy, remove from freezer and lift out using the plastic wrap to lift the cake up and out of the pan.  Discard plastic wrap and let sit at room temperature for 15 minutes before cutting and consuming.  Enjoy and congratulations on your beautiful Raw German Chocolate Cake creation!

If you love this recipe, please share with your friends and family!! I blog because I love to inspire other people to live healthy lives without sacrificing in flavor, enjoyment or fun!  I believe vegan recipes should be like a good piece of cake, savored and shared with the ones you love.  Please share, spread the joy, and enjoy!  You can also find Venturing Vegan on Facebook for more inspiration or on Instagram for daily vegan living!  Thanks for stopping by!

Chocolate Coconut Chia Pudding

Tiny little packets of dense nutrients and low calories, chia seeds are truly a superfood. However, the beauty of the chia is that, unlike some other superfoods like goji berries or maca, they are extremely inexpensive and easy to find at most stores.  If you are a sprouter like me, than you've got a stockpile of seeds in your pantry.  I've got alfalfa, broccoli, mung beans, adzuki beans, garbanzo, etc.  I've also got chia.  Sprouting chia seeds in a royal pain in the behind because when wet, these super seeds form a layer of gel around the outside.  This gel makes the seeds clump together and this is not so sprout friendly.  While the gel makes for miserable sprouting, it makes for a simply divine pudding!

If you love boba tea or tapioca pudding then you will love love love chia pudding.  Personally, the flavor of tapioca can be a bit strong and it is not my favorite but the similarity here lies in the texture created by this outer layer of gel.  When turned in to pudding, the chia seeds create a thick texture with bounce, just like pudding! A coconutty, chocolaty, creamy delicious pudding! 

Chia pudding is my go to snack anytime and all the time.  It's a wonderfully sinful treat that, unlike my Rawlicious Chocolate Pudding, is extremely low in fat and calories.  It's a low calorie, nutritional powerhouse and this is exactly what I'm looking for in a snack or dessert during those skinny summer months.

This pudding has a rich satisfying flavor from the raw cacao and coconut nectar (or honey) plus the little bits of coconut add an extra flavor layer to each bite.  Try this simple pudding recipe with any flavors or fruits that you like.  The chia seed is extremely versatile and can be played up any way you want.  This is my first chia pudding post but check back soon for more as I will be playing with lots of flavors and posting the best results!

Here are the ingredients:

1 cup almond or coconut milk
1 tsp. raw cacao powder
1 tsp. raw honey or raw coconut nectar (you could also use liquid stevia if you prefer)
1 Tbsp. shredded coconut
2 Tbsp. chia seeds

You can use a bowl or a mason jar but I prefer the jar method since I always take my chia pudding on the go for a quick snack or even a meal.

Method:
Add all ingredients to the jar and place the lid on tightly.  Then shake, shake, shake until all the ingredients are well blended.  Place your pudding in the refrigerator for 5 hours or overnight. The longer it sits the more pudding like it will become.  It's that simple! Garnish with berries and mint and enjoy!

 

 

Rawlicious Chocolate Pudding

I must confess, I have a severe sweet tooth.  C’mon what girl doesn’t!!  Yet, I also have the desire to be healthy and fit (kind of in wake up mode from winter right now and trying to shed those hibernation pounds in time for summer).  The occasional baked good is fantastic but too much of them and I just don’t feel healthy.  Being a chocoholic, cookie monster, and compulsive cake eater left me looking for the perfect balance of satisfaction and slimness.  When I first became vegan, I noticed my sense of taste heighten.  Soon fatty foods were too fatty tasting and my need for sweetness was downgrading a notch and some things that I loved (especially candy) were just too sweet and made me feel toxic.  So, I tossed the red vines, sour patch kids, and rock candy for good.  In their place, I made vegan cakes, cookies, muffins, scones, and chocolates.  Eventually, I began to feel the same way about baked sweets that I had started to feel about candy and other sweet treats.  I realize know that once we start down the path to ultimate health and clean eating, our body craves more and more until we find the perfect balance of clean eating and food satisfaction.  For me, this means raw desserts.  Don’t get me wrong, I can still go for a slice of apple pie, or a cookie but when I eat raw versions of treats, I can satisfy my sweet tooth and still feel healthy and energetic at the same time.  Not to mention, I don’t feel like my teeth are rotting!  One of my favorite treats when I was a kid (yup, I was a chubby little thing) was pudding cups.  My mother never put limits on what we could eat so I’d down a couple of them as my afterschool snack.  Saying goodbye to dairy is the first pudding cup kicker.  Cutting back on processed sugar is another.  However, as I love being as unrefined as possible I absolutely must share with you my love love love of this fantastic Rawlicious Chocolate Pudding.  It will keep in the refrigerator overnight but has never gone uneaten longer than that so I’m not sure how long it will actually keep!  Make lots of this stuff in your first go so that you don’t find yourself in the kitchen making a second batch because you can’t believe how sinfully delicious this stuff is.  If you make it and you love it, please leave a comment and share the love by giving this recipe to your friends for them to make as well!
If you like this recipe, feel free to try out my other raw desserts by clicking on the “Recipes” tab and scrolling down to desserts.  Everything raw is marked with an R.

                                                              

 

  Ingredients:

-  2 avocados, peeled and pitted
-  1 cup almond milk ( I use vanilla flavored almond milk.  If you don’t make your own, store bought
    is okay but usually isn’t raw and contains more sugar).
- 3/4 cup agave nectar, maple syrup, or honey (I am a vegan who uses honey.  I used local, raw
   Blackberry honey for this recipe).
- 3/4 cup cocoa powder
- 1 teaspoon alcohol free vanilla extract (or you can substitute with 1 scraped vanilla bean)
- 1/4 teaspoon cinnamon
- Pinch of Himalayan salt or sea salt

Directions:
Blend all ingredients in a blender until smooth, creamy, and pudding-like.  Chill before serving.  Feel free to garnish with a spring of mint, a sprinkle of cinnamon or coconut, or top with a dollop of raw whipped cream.