Avocado cream pies

It’s been a long time since my last post – since May! I just gave up on it for a little while; blogging is a lot more work than what it looks like. But, I really had to post this because avocado is the best thing EVER.

There were all these avocados sitting around ripening faster than I could eat them so I decided to make something. I thought, since avocados are green, I could make key lime pies. A traditional key lime pie contains milk, cream and eggs, but my pies are 100% vegan! The first time I tried this recipe I used lemon juice and the pies turned out just as good. As a warning, they turn out quite sour! If you like them sweeter, feel free to add in your desired amount of sweetener (I only used 3 packets of stevia).

This makes a small batch; just big enough for 5 people.
And here’s the recipe:

2 ripe avocados (about 200g)

1/2 soy yogurt, or other non-dairy yogurt, or dairy yogurt

1/2 tsp vanilla extract

Zest from 1 lime

1/2 cup non-dairy milk (I used almond milk)

2 1/2 tsp agar agar powder (7g), or 1 envelope gelatin for non-vegan

1/2 cup lime juice (I used lemon my first time)

5 graham crackers, crumbled

1. In a blender, process the avocado, yogurt, lime zest and vanilla. You can add the sweetener at this stage as well.

2. Sprinkle the agar over the lime juice and mix until combined.

3. Bring the milk to a boil, then take it off the stove. Then, pour the hot milk into the lime-gelatin mixture and whisk until everything is combined.

4. Pour the milk mixture into the blender and pulse one more time to make sure everything is mixed well.

5. Set up 5 muffin cups. Take the graham crackers and crumble them as small as possible. Then, divide the crumbs among the muffin cups evenly.

6. Pour the avocado mixture into the muffin cups over the cookie crumbles.

7. Transfer pies to the fridge to chill for 2-3 hours. And, you’re done!


This recipe was adapted from: http://www.californiaavocado.com/recipe-details/view/31647/california-avocado-yogurt-key-lime-pie


Chocolate fudge

Diet, Desserts and Dogs is just an amazing blog for healthy allergen-free food! This recipe for fudge is taken from the blog as well. My version used black-eyed peas and all cocoa powder while her recipe used black beans to give the fudge a darker colour.

30g unsweetened chocolate, finely chopped (or melted)

1 and 3/4 cups cooked beans

3 tbsp coconut oil, melted

4 tbsp nut butter (I used macadamia butter)

1/2 cup + 2 tbsp cocoa powder

2 tsp vanilla extract

3 packets stevia (or 2 tbsp agave)

Pinch salt

1. Line a loaf pan with wax paper and set it aside.

2. In a food processor, combine all ingredients except for the unsweetened chocolate.

3. Then, add in the chocolate and blend again.
For me, the mixture became too thick to blend, so I did this step by hand.

4. Put the mixture into the loaf pan and press down to take out any air bubbles.

5. Cover the pan and let it set in the fridge for about 2 hours or overnight.
After it has set it can be sliced into squares and should be continued to be stored in the fridge until consumed.


Melon custard

I had this amazing mango custard a while back and I wanted to reproduce it.
Unfortunately I didn’t have any mango at home so I used honeydew melon instead.

2 and 1/4 cups diced melon

1 and 1/2 cups coconut milk

2 tsp agar powder

1-2 packets of stevia (or 2 tsp agave)

3-4 squares of dark chocolate, shaved

1. Blend the melon until it is liquid. Set it aside.

2. Combine the coconut milk and agar powder in a saucepan and bring to a boil on high heat stirring constantly. Reduce heat to medium-low and stir occasionally until the agar has dissolved.

3. Take the milk off the heat and stir in the pureed melon and sweetener.

4. Pour equal parts of the finished mixture into small sized ramekins (this recipe used 4).

5. Sprinkle shaved chocolate over each custard to garnish.

6. Chill in the fridge about 2 hours, or until set.


Raw cheesecake

I would never have guessed that I could make “cream cheese” out of cashews.
And, what’s even better is that cashews don’t contain the animal fat that cream cheese does.
This is the first time that i’ve ever tried to imitate cheese this way after looking a various raw cheesecake recipes on the internet and i’m so amazed how close the texture and the taste comes to the traditional cake. So, healthy food really does taste good 🙂
I made this cheesecake using pineapple, but any fruit will work in the same quantity (1/2 cup).
I can be made into individual cupcakes or one larger cake. I prefer the cupcakes because they just look cuter. (My recipe makes about 5 cupcakes)

There is a bit of planning involved here as the cashews should be soaked around 2-4 hours and the cake sets in the fridge in about 1.5 to 2 hours.

For the crust:
1/4 cup raw pecans

3-4 dates

For the filling:
3/4 cup raw cashews

2 tbsp lemon juice

1/2 tsp vanilla extract

2 tbsp + 2 tsp coconut oil, melted

2 tbsp liquid sweetener (I omitted this and used 1 packet of stevia to keep the carb count lower)

1/2 cup pineapple (any fruit works, frozen or fresh)

First, the crust:
1. Process the pecans and dates until the pecans are finely crushed.

2. Divide this mixture evenly among 5 cupcake liners and press down to form the crust.

Then, the filling:
1. Combine all ingredients (except for the fruit) in a blender until creamy.
I used a magic bullet and it worked okay.

2. Add the fruit and blend.
If using frozen fruit, make sure it is soft enough that it will combine with the rest of the filling.

3. Pour the mixture on top of the crusts of the cupcakes.
Even the tops out with a spatula or knife.

4. Refrigerate to solidify for about 2 hours.
They can also be frozen to speed up the process, but I didn’t try that.



Strawberry jam muffins

I’ve had coconut flour in my freezer for a while and i wanted to make something out of it.
I found this recipe from Powercakes and it looked amazing with the filling. I adapted it to make it without eggs as I can’t eat eggs. So, it’s vegan. Woot!
The filling should be made ahead of time; maybe a few hours before preparing the actual muffins to allow it to thicken.


Strawberry filling:
1 and 1/2 cups strawberries

1/4 cup chia seeds

3/4 cup coconut flour

1/4 cup protein powder (preferably in a vanilla flavor)

1 tsp baking soda

2 tsp baking powder

3 tbsp agar powder

1/2 cup dry sweetener (or stevia, about 2-3 packets)

1 cup applesauce

1 cup non-dairy milk (i used coconut)

1/2 cup + 3 tbsp water

2 tsp vanilla extract

First make the strawberry jam:
1. Puree the strawberries until they are liquid.

2. Heat it up in the conventional oven for 10 minutes at 300 F.

3. Pour the strawberry puree into a bowl and mix the chia seeds into it.

4. Let it sit, covered, in the fridge for a few hours, or until the chia has jelled.

For the muffins:
1. Preheat the oven to 350 F.

2. Mix all wet ingredients in a bowl.

3. Mix all dry in another bowl.

4. Pour wet over dry and mix to combine.

5. Line a muffin tin with liners and spoon batter into each muffin.

Narrow out an opening in the middle of each with the back of a spoon.
Reserve some batter for later.

6. Spoon about a tablespoon of the strawberry jam into each of the muffins.

7. Take a bit of the remaining batter and cover the jam completely.

8. Bake for 30-35 minutes.


Ginger psyllium scones

I recently tried out a recipe from Diet, desserts and Dogs, but I added my own twist to it as I didn’t have all the ingredients.
At first I was afraid that they wouldn’t turn out, but they did and you couldn’t even tell they are vegan and gluten free.
What’s also so amazing is that they rise despite the fact that they contain no gluten. Woot!
I topped them with some macadamia butter while they were still hot which gave them a nice creamy taste.
The original recipe can be found here

3/4 cup coconut milk

1/2 tsp apple cider vinegar

2 Tbsp ground flaxseeds

2 Tbsp applesauce

1 packet stevia

1 tsp vanilla extract

2 and 1/2 tsp grated ginger-root

1/4 cup plus 2 Tbsp buckwheat flour

2 Tbsp coconut flour

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp agar agar powder (or xanthan gum)

1/4 tsp salt

8 Tbsp psyllium husks

1. Preheat oven to 375 F.

2. Mix all dry ingredients together.

3. Mix all wet ingredients in a separate bowl.

4. Add wet ingredients to dry and mix until combined.

5. Break dough into smaller balls and place them on a sheet of oiled wax paper. Flatten each ball slightly after placing it on the baking sheet.
I made 12 small scones, but the original recipe made 6 larger ones.

6. Bake for 20 to 25 minutes until scones rise slightly and are deeper brown.
Make sure to rotate them halfway through.