Category Archives: Recipes

Raw Vegan Marzipan Balls

cocomarzipanballs

Prep time: 30 min
Servings: 15-20 pieces

Ingredients for marzipan:

  • 2 cups almond flour
  • 5 tablespoons maple syrup
  • 1 teaspoon of vanilla extract OR rosewater

Ingredients for chocolate:

  • 1/3 cup of virgin coconut oil
  • 3 tablespoons maple syrup
  • 1/3 cup raw unsweetened cacao powder
  • 1 cup unsweetened coconut flakes OR coarsely chopped pistachio nuts

Directions for marzipan:

  1. In a bowl, combine almond flour, maple syrup and vanilla/rosewater extract and knead with your hands until you have a firm, sticky dough.
  2. Pinch off about 1 tablespoon of dough to form a round, small marzipan ball.

Directions for chocolate:

  1. Pour coconut oil into a tall cup and add maple syrup and cacao powder; stir until well incorporated.
  2. Dip a marzipan ball into the chocolate (I use a spoon and my hands).
  3. Immediately roll it in coconut flakes/pistachio nuts until fully covered and perfectly round.
  4. Set on a plate and refrigerate for at least 30 minutes.

Bourbon Orange Walnut Pecan Pie

Pecan Pie

Thanksgiving is over but we still need dessert to go with all the leftovers. I love pecan pie but this time I thought I’d change it up a bit and add some of my favorite ingredients… walnuts, vanilla and orange peel. Again as with all my pies (or anything I bake fore that matter) this is a recipe low in sugar but not sugarless. I hate sugar substitutes like Splenda or even agave. If you have to use a substitute I recommend sucanat, which you can find at any health food store.

Ingredients:

  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 3 large eggs
  • 2 tablespoons bourbon (or 1 teaspoon vanilla extract)
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon kosher salt
  • 2 cups pecan halves

Directions:
1. Set an oven rack in the lowest position and heat oven to 350º F.
2. In a large bowl, whisk together the sugar, butter, eggs, bourbon or vanilla extract, orange zest and salt. Stir in the pecans.
3. Pour the pecan mixture into the crust and bake until the center is set, 50 to 60 minutes. Let cool to room temperature before serving.

Sour Cream Apple Walnut Crumb Pie

apple walnut crumb pie

It’s Thanksgiving and that means pies in our house. Now, I’m not a big fan of apple pie but this is the most delicious apple pie you are ever going to taste, seriously. And I’m going to tell you how you can make it at home in under an hour. A word of caution, this recipe is low in sugar so if you were looking to satisfy your sweet tooth you and your tooth will have to take it someplace else.

Ingredients:

Filling:

  • 3 lbs Granny Smith apples peeled, quartered, cored and cut in 1/4″ slices (approx 10 cups)
  • 3/4 cup organic sour cream
  • 1 large organic egg
  • 1/3 cup organic brown sugar or sucanat
  • 1 tbsp all-purpose flour
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Crumb topping:

  • Organic whole wheat pie crust
  • 2/3 cup all-purpose flour
  • 1/3 cup organic brown sugar or sucanat
  • 1 tsp ground cinnamon
  • 3/4 cup cold butter, cut into small pieces
  • 1/2 cup walnuts, shopped coarse

Directions
1. Whisk sour cream and egg in a large bowl until blended, whisk in sugar, flour, vanilla, cinnamon and nutmeg; stir in apples and put aside.
2. In a medium size bowl mix flour, sugar and cinnamon. Cut in butter pieces until mixture resembles coarse crumbs. Stir in walnuts.
3. Place apple filling in the pie plate with a handful of crumb topping for each layer of apple filling. Sprinkle evenly over the top then press down lightly.
4. To bake, place in oven rack in center of oven at 400 degrees. Bake for 60 to 70 mins until topping is dark brown and apples are tender when pierced. (If topping browns too quickly during baking, cover pie with foil).
5. Cool on wire rack. Serve warm or at room temperature with a scoop of ice cream. Makes 8 servings.

Banana Coconut Cream Pie!!!

I had no idea but I just found out that Banana Cream Pie is my husband’s favorite. It just so happens to be my favorite too! It’s amazing what you can still learn about someone you’ve lived with for 14 years.

Before we begin first let me issue a warning to all you lovers of oversweetened and carb-heavy desserts. In every single one of my recipes:

  • I use less than half the sugar of normal recipes (approx. 1 cup),
  • I only use real butter (unsalted, sweet cream),
  • I add spices as I desire and
  • I try to use all organic and natural (or at least the fresh ingredients).

    Banana Coconut Cream Pie
    Serving size: 8

    * 1/2 cup brown sugar
    * 1/4 cup arrowroot powder (from any health food store)
    * 1/4 cup shredded coconut
    * 1/4 teaspoon salt
    * 4 large egg yolks
    * 1 1/2 cups coconut milk
    * 2 tablespoons cold unsalted butter
    * 3 ripe bananas, thinly sliced
    * 1 1/2 cups heavy cream
    * 1 tablespoon agave sweetener
    * 2 teaspoons pure vanilla extract
    * 1 6 oz block of bittersweet chocolate

    Preheat oven to 425 degrees. Bake crust 15 minutes. Reduce oven temperature to 375 degrees and bake until golden brown. Let cool on a wire rack.

    Filling: Combine brown sugar, arrowroot, shredded coconut and salt in a bowl. Add egg yolks and 1 teaspoon vanilla, and whisk until smooth. Bring coconut milk to a simmer in a saucepan over medium heat. Add 1/2 cup of coconut milk to yolk mixture in a slow, steady stream while whisking constantly. Then pour mixture into saucepan with hot coconut milk and cook, whisking until mixture is thickened (about 6 mins). Add butter and stir until melted then add bananas. Pour into crust and refrigerate for an hour.

    Topping: Beat together heavy cream, agave, and 1 teaspoon vanilla until soft peaks form. Using a rubber spatula, spread whipped cream over filling shaping into peaks.

    With a vegetable peeler, shave chocolate and sprinkle over pie.

    This time, I made 2 of these so my husband and I don’t fight (no, I’m not kidding… we’re quite serious about our pies). I would have posted a photo of it if I wasn’t so preoccupied with scarfing it down (yes, the entire pie and not much left of his either). Next… sour apple cream walnut pie.