Vegan Chocolate Truffles

Thanks to Karma chow for this recipe

½ c. Raw Cacao Butter, melted (found at Health Food Stores andWhole Foods stores in the raw section)

½ c. Raw Cashews

½ c. Raw Agave Nectar (or ¼ c Agave & ¼ c Maple Syrup)

1 c. Raw Cacao Powder (or ½ cup Carob & ½ cup Cacao powder)

2 tsp. Vanilla Extract (alcohol-free) or ½ Vanilla Bean seeds

Pinch sea salt (preferably Himalayan Pink or Real Salt Sea Salt)

In a food processor fitted with the S-blade, process cashews, melted cacao butter & Agave until smooth. Add the remaining ingredients and process until well mixed and smooth. Chill in freezer for 10-20 minutes. The more chilled the mixture is, the easier it will be to roll into truffles. Once chilled, roll with your hands into balls and then roll into your choice of shredded coconut, raw cacao nibs or raw cacao powder. Store in refrigerator! Enjoy as you wish, these truffles are GUILT FREE and GOOD FOR YOU!!!

Be Creative! Add Goji berries, dried mulberries, mint extract, nuts, whatever you like with chocolate!!!! Experiment!!!

Creamy Coconut Rice Pudding

1 cup brown rice, cooked (long or short grain is fine for this dish)
1⁄2 can full-fat coconut milk
1 tsp cinnamon
1⁄4 tsp. nutmeg (freshly ground is best)
Pinch cloves
1⁄4 c. raisins
1 tsp. vanilla extract
1⁄4 c. maple syrup or to taste
Optional toppings: shredded coconut, chopped walnuts, sliced almonds, cinnamon

In a saucepan, over medium-low heat, combine cooked rice, coconut milk, raisins, maple syrup and spices. Heat through while constantly stirring. If you like your pudding more creamy, add more coconut milk. Serve immediately and top with optional toppings.

Dreamy Raspberry Mousse w/ Nut Topping

2 containers organic raspberries
1 c. raw cashews, soaked for at least 2 hours
¼ c. raw blue agave nectar or Grade B maple syrup
meat of 1 young thai coconut (if you cannot find this where you live, leave out and use less liquid)
1/4 c. dates, soaked for 2 hours and pitted
water from 1 young thai coconut or coconut water from a tetra pak (about 1 to 1-1/2 c. depending on pref. thickness)
1 tsp vanilla extract
1 tbs lemon juice
Place all ingredients in blender and blend until smooth! Pour into small cups and top with pistachio topping and refrigerate for about an hour so mixture gels a bit more
1 c. pistachios, raw or dry roasted without salt
½ cup dates, pitted
¼ c. raw shredded coconut
dash sea salt
2 tbs agave nectar
 
Place all ingredients except agave in a food processor with s-blade. Process until all combined and with motor running pour in agave. Topping should still be chunky and not smooth, but held together.

Rugelach

This recipe makes at least 48 cookie-sized pastries

• 8 ounces cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1/4 cup granulated sugar plus 9 tablespoons
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1 cup walnuts, chopped
• 1/2 cup apricot preserves, heated in microwave for a few seconds to make it spreadable
• 1 egg beaten with 1 tablespoon milk

1. Cream the cream cheese and butter with an electric mixer until it is light and fluffy. The fluffier the lighter and flakier the final pastry will be.
2. Add 1/4 cup granulated sugar, the salt, and vanilla.
3. On low speed, add the flour and mix just until ingredients come together into a dough.
4. Put the dough on a floured board (or your counter) and roll it into a ball. Cut the ball in quarters, flatten slightly, wrap each piece in plastic, and refrigerate for 30 to 60 minutes. I can never wait 60 minutes so I give you the option!
5. Combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
6. Again, on a board or your counter, roll each ball of dough into a 9-inch circle. This is not an exact shape or measurement.
7. With a pastry brush, brush the dough with 2 tablespoons apricot preserves almost to the edges, and sprinkle with 1/2 cup of the filling. With a rolling pin, press the filling lightly into the dough. Cut the circle into 12 equal wedges. I must admit, if I want smaller pastries, I will cut he circle into smaller wedges, maintaining a triangular shape.
8. Starting with the wide edge, roll up each wedge, place the cookies, point side down, on a baking sheet lined with parchment paper and chill for 30 minutes. This time I do wait the 30 minutes because they will not hold their shape if they are at room temperature. (The rugelach can also be frozen at this point for up to 2 months and left in refrigerator to defrost before baking.)
9. Preheat the oven to 350 degrees F.
10. Brush each cookie with egg wash. Mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Black Bean Dip

2 c. black beans
½ jalapeno, deseeded and minced
1 red bell pepper, deseeded and diced
½ red onion, diced
1 clove garlic, minced
¼ tsp chipotle chili powder
1 tsp cumin
3 tbs olive oil
1 tbs apple cider vinegar
2 tsp honey/maple syrup
½ tsp sea salt
 
In a skillet over medium heat, sauté jalapeno, red bell pepper, onion and garlic in 1 tbs olive oil until soft. Add cumin & chili powder and stir while cooking to incorporate.  Remove from heat when all ingredients are soft and somewhat caramelized.
 
In a food processor cup, place black beans, onion mixture, apple cider vinegar & maple syrup or honey. Puree ingredients together while pouring the remaining 2 tbs of olive oil in top of processor while running. Make sure you remove lid and scrape sides and puree again.  Serve warm or chilled.

Sunflower Seed Herbed Pate

2c. sunflower seeds, soaked for 4 hours
1 yellow bell pepper, deseeded and chopped
1 handful fresh parsley
1 handful fresh basil
1 tbs. Apple cider vinegar
2 tbs lemon juice
1 clove garlic
1 tbs braggs
2-4 tbs olive oil, depending on creaminess
 
Place all ingredients in a food processor and puree until creamy smooth. If you want a creamier consistency, add a small amount of water while processor is running.

Cherry Apple Chutney

1 c. dried cherries
3 apples, 1 Granny Smith & 2 Golden Delicious, cored and chopped into small pieces
¼ c. dried apricots, chopped
¼ c. raisins or currants (optional)
2 tbs. apple cider vinegar
1 c. Apple Cider or Fresh OJ
¼ c. water
1/2 c. Agave nectar or maple syrup
1-1/2 tbs. Fresh grated ginger
1 tsp. ground cinnamon
1 cinnamon stick
Pinch cloves
¼ tsp sea salt
zest of orange (optional)


Place all ingredients into a saucepan over medium heat. Bring to a boil and then lower heat and simmer until all ingredients are soft, liquid is evaporated and chutney thickens. Stir occasionally to prevent burning. Remove from heat and cool. Serve chilled.