Choc & Orange Mousse with Poached Pear
Rec
Poached Pear
1 pear
3 tbsp lemon juice
3 tbsp maple syrup
Mousse
Flesh of 1 avocado (or flesh of 1 mango)
2 bananas
1 cup Almond Mylk
2 Tbsp cacao powder
1 Tbsp coconut sugar
1 Tbsp coconut oil
pinch of vanilla bean powder
pinch of himalayan sea salt
Garnish
2 Tbsp pistachios
chopped 1 Tbsp orange zest
Method
To make the poached pear, place lemon juice and maple syrup in a bowl or glass that will also fit the pear. Peel then halve the pear and slice off the bottom. Place in the glass and refrigerate for at least 2 hours to marinate. ensure the pear is fully immersed in the liquid; if it isn’t, add more lemon juice or water.
To make the mousse, place avocado, bananas, Almond Mylk, cacao powder, coconut sugar, coconut oil, vanilla bean powder and sea salt in a blender and blend until smooth. Pour into two small bowls and place pear halves on top. Garnish with a sprinkle of pistachios and/or orange zest.
Serves 2
Recipe from Love By Olivia
Raw Raspberry Pie
A delicious, healthy vegan pie recipe to get your mouth watering, made with ingredients that are actually good-for-you. It’s a dessert to LIVE for!
BASE
Ingredients
1.5 cups Raw Almonds
1/3 cup Raw Cacao powder
1/4 cup Raw Cacao nibs
10 Dates
1 tsp Natural Vanilla Essence
1/8 tsp Sea Salt
Method
Grind almonds in the Food Processor. Add remaining ingredients to the Food Processor and blend until all ingredients are combined. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.
FILLING
Ingredients
3 cup Cashew nuts (soaked overnight)
2 cups Fresh Almond milk
2 Tbsp Lemon juice
1/3 cup Honey
1.5 cups Raspberries (fresh or frozen)
3/4 cup Coconut oil (melted)
2 Tbsp Lecithin
Method
1. Place jar of Coconut oil into a bowl of warm water to melt the oil into a liquid.
2. Add to blender all ingredients except the coconut oil, lecithin, and raspberries. Blend until smooth and creamy.
3. Add melted coconut oil and lecithin to blender. Resume blending until smooth and creamy.
4. Cover the base of the pie with 1/2 cup raspberries.
5. Pour half the filling into a bowl. To the remaining filling in the blender add a cup of raspberries and blend until smooth.
6. Pour together the two jugs of filling into the base to make marble effect of raspberry and white filling. Once all the filling has been poured into the base you can use a spoon to make pretty marble patterns on the top of the pie.
7. Decorate the pie with raspberries on the top. Place pie in the freezer to set. Once the pie has set firm move into the fridge.
Serve and enjoy. Please note this pie will keep for at least 4 days when stored covered in the fridge.
Berry Chia Pudding
Ever wondered what yogi's eat for breakfast? The answer is right here! Chia seed pudding is crammed full of antioxidants, omega-3s fatty acids, calcium, and high quality proteins. All this goodness makes one of these delightful little puddings the perfect breakfast (or healthy snack!). It's super easy to make and one batch can be put in the fridge and eaten for a couple of days. You can add all your favourite toppings - when in season we love blueberries and almond.
Ingredients
1 cup chia seeds
4 cups almond milk (fresh)
1 teaspoon vanilla extract
3 pitted dates
500g Mixed Berries (frozen or fresh)
Method
Simply mix the ingredients together almond milk, vanilla, dates, and berries until smooth. Then add Chia seeds and blend together and then let them rest for a few moments. Pour into a large bowl. Stir the mixture well with a fork every five minutes or so. At first, it’ll seem far too liquidy, but over the course of thirty minutes the chia seeds will plump up, till the pudding resembles thick pudding consistency. Leave the pudding for several hours or overnight in the fridge to allow the chia seeds to fully soak and expand. The pudding can be stored in the fridge for 3-4 days. Enjoy!
RAW CHOCOLATE MARBLE DREAM PIE
Eat, share & enjoy with friends and family!
BASE
INGREDIENTS
1 1/2 cups dry Almonds
3 Tbsp Cacao Powder
1/3 cup Cacao Nibs
10 x fresh Dates
1 tsp Natural Vanilla Essence
1/8 tsp Himalayan Salt
METHOD
Combine all ingredients in food processor. Press into a round cake tin (with a removable base) that is lightly greased with coconut oil or lined with baking paper.
PIE FILLING
INGREDIENTS
3 cups soaked Cashew nuts
2 cups Raw Almond Milk* (see recipe below)
3 Tbsp Lemon Juice
1/2 cup Honey
1 tsp Natural Vanilla Essence
1/8 tsp Sea salt
3 Tbsp Lecithin
1/2 cup Virgin Cold Pressed Coconut Oil
1/2 cup Cacao Butter
METHOD
1. Place the jar of coconut oil and cacao butter (in a jar) into a bowl of warm water to melt the oil and butter into a liquid.
2. Add to blender all ingredients except the coconut oil, cacao butter, and lecithin. Blend until smooth and creamy.
3. Add melted coconut oil, cacao butter, and lecithin to blender. Resume blending until smooth and creamy.
4. Pour half of the White Chocolate filling into jug to reserve for swirling with Chocolate filling.
5. To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth to make Chocolate filling.
6. Swirl together the White Chocolate and Chocolate fillings to get a marble swirling look.
Eat, share & enjoy with friends and family!
The pie will keep for at least 4 days. Store covered in the fridge.
*RECIPE: RAW ALMOND MILK
INGREDIENTS
1 C Raw Almonds
3 C Water
METHOD
Soak almonds overnight. Blend ingredients together 2-3 minutes.
Pour into straining bag and squeeze out the milk.
Stores in fridge for up to 5 days
STRAWBERRY DREAM PIE
Most people love strawberries, so this ones the perfect one to bring along to your next special occasion!
BASE
INGREDIENTS
1 cup Walnuts
1 cup Almonds
1/3 cup Raw Cacao powder
8 Dates
1/8 tsp Sea Salt
METHOD
Grind almonds and walnuts in the Food Processor. Add remaining ingredients to the Food Processor and blend until all ingredients are combined. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.
FILLING
INGREDIENTS
3 cup Cashew nuts (soaked overnight)
3/4 cup Lemon juice
1/4 cup Water
1/2 cup Honey
1 cup Strawberries (fresh or frozen)
1 cup Raspberries (fresh or frozen)
3/4 cup Coconut oil (melted)
2 Tbsp Lecithin
METHOD
1. Place jar of Coconut oil into a bowl of warm water to melt the oil into a liquid.
2. Add to blender all ingredients except the coconut oil and lecithin. Blend until smooth and creamy.
3. Add melted coconut oil and lecithin to blender. Resume blending until smooth and creamy.
4. Pour the filling into the base.
7. Decorate the pie with strawberries and raspberries on the top. Place pie in the fridge to set.
Serve and enjoy. Please note this pie will keep for at least 4 days when stored covered in the fridge.
WHITE CHOCOLATE & BLUEBERRY PIE
Blueberries are filled with antioxidants and they look exceptional on any dessert table!
BASE
INGREDIENTS
3/4 cup Almonds
3/4 cup Sunflower Seeds
5 Tbsp Raw Cacao Powder
10 fresh Dates
1 tsp Natural Vanilla Essence
1/8 tsp Salt
3/4 cup Blueberries (fresh or frozen)
METHOD
Grind almonds and Sunflower seeds in the Food Processor. Add remaining ingredients to the Food Processor and blend until all ingredients are combined. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper. Layer 3/4 cup of blueberries on top of the base.
WHITE CHOCOLATE FILLING
INGREDIENTS
3 cups Cashew Nuts (soaked)
2 cups Water
2 Tbsp Lemon juice
1/2 cup Honey
1/8 tsp Sea salt
1 tsp Natural Vanilla Essence
3 Tbsp Lecithin
3/4 cup Raw Cacao Butter (melted)
1 cup Blueberries
METHOD
1. Place cacao butter into a jar, then place the jar into a bowl of warm water to melt the butter into a liquid.
2. Add to blender all ingredients except the cacao butter and lecithin. Blend until smooth and creamy.
3. Add melted cacao butter and lecithin to blender. Resume blending until smooth and creamy.
4. Pour half the filling into a small jug and put to the side.
5. Add blueberries to the remaining filling in the blender and blend until smooth.
6. Pour together the white chocolate filling and blueberry filling into the crust to create the marble effect.
7. Decorate the pie with blueberries on the top. Place pie in the fridge to set.
The pie will keep for at least 4 days. Store covered in the fridge.
LOVIN' LEMON RAW PIE
Zesty Lemon Raw pie recipe!
Crust
INGREDIENTS
1 cup Almonds
1 cup Coconut
8 fresh Dates
2 Tbsp Coconut Oil (melted)
1/2 tsp Natural Vanilla Essence
1/8 tsp Salt
METHOD
Combine all ingredient in Food Processor. Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.
Lemon Filling
INGREDIENTS
3 cups Cashew Nuts (soaked)
1 1/4 cup Almond Milk (see recipe below)
1 cup Lemon juice
1/2 cup Honey
1 tsp Natural Vanilla Essence
3 Tbsp Lecithin
3/4 cup Coconut Oil (melted)
METHOD
1. Place jar of coconut oil into a bowl of warm water to melt the oil into a liquid.
2. Add to blender all ingredients except the coconut oil and lecithin. Blend until smooth and creamy.
3. Add melted coconut oil and lecithin to blender. Resume blending until smooth and creamy.
4. Pour the filling into the crust and place in fridge to set.
The pie will keep for at least 4 days. Store covered in the fridge.
*Raw Almond Milk
INGREDIENTS
1 C Raw Almonds
3 C Water
METHOD
Soak almonds overnight. Blend ingredients together 2-3 minutes.
Pour into straining bag and squeeze out the milk.
Stores in fridge for up to 5 days
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