Tuesday, August 12, 2014

gluten free vegan mini chocolate cream pies

Hello there, adorable mini chocolate cream pies. Serious cuteness overload. There is a reason I can't resist mini desserts, especially mini pies. The ratio of crust to filling is perfect and I love the no-utensils-needed. If you think mini desserts are pretty fantastic too, then you'll go crazy for these gluten free vegan mini chocolate cream pies!

I started with a simple crust, baked in mini tart pans. Those cooled crusts get filled with a simple, creamy chocolate pudding, made with lite coconut milk. The big finale is that whipped coconut cream. Have you tried it yet? Make it and eat it. It's good on pretty much any dessert or over fresh berries. I used a piping bag to pipe on the whipped coconut cream. So fancy. A little sprinkle of shaved dark chocolate and you have a set of gorgeous mini pies.

Not only am I sharing a new recipe today, but I've got a giveaway from one of my favorite baking supply companies. Fat Daddio's. They're going to give one of you a set of 24 anodized aluminum mini tart pans and a cookie sheet too. Their baking tools are top of the line. With this giveaway, you'll be all set to make these mini chocolate cream pies. You won't be able to keep your hands off of these!

gluten free vegan mini chocolate cream pies

makes 14-16 mini pies

chocolate pudding
  • 1/2 cup cane sugar
  • 3 tablespoons good quality cocoa powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups So Delicious lite culinary coconut milk*
  • 1 teaspoon pure vanilla extract

pie crusts

whipped coconut cream
  • 1 1/2 cups So Delicious original culinary coconut milk (full fat), refrigerated overnight*
  • 1/4 cup powdered cane sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons dairy free dark chocolate shavings (optional)

To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch and salt in medium saucepan. Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick (about 5 minutes). Remove from heat and stir in vanilla. Pour pudding in bowl and cover with plastic wrap touching pudding. Refrigerate until chilled, 1-2 hours.

Preheat oven to 375 degrees. Prepare mini tart pans by spraying with nonstick cooking spray and placing on baking sheet. Sift together flour, sugar, baking powder and salt. Add cold butter and use fork to blend butter into flour. Pour in coconut milk and vanilla. Continue to mix until dough comes together. Add an additional tablespoon coconut milk if needed. Place tablespoon of dough into each tart pan and press into mold. Bake tart shells for 10-12 minutes. Allow to cool in pans 10 minutes. Remove from pans and cool completely on cooling rack.

To make whipped coconut cream, remove coconut milk from refrigerator. Open and scoop out only coconut cream. Strain off all coconut water and save for another use. Place coconut cream and powdered sugar into large bowl of standing mixer. Whip on high for 3-5 minutes, until light and fluffy. Add vanilla and whip until combined. Place in piping bag with large star tip and refrigerate until ready to use. To assemble pies, fill each cooled tart shell with chilled chocolate pudding. Pipe whipped coconut cream on top of pudding. Sprinkle with chocolate shavings. Serve immediately or chill in refrigerator.

*If you are unable to find So Delicious culinary milk, you can substitute 14 oz. can lite and full-fat coconut milk.

Thanks to Fat Daddio's, I'm giving away a standard anodized aluminum cookie sheet and a set of 24 mini tart pans. These tart pans are guarenteed to never rust, chip or peel. Always even heating too! Enter to win the cookie sheet and tart pans in the Rafflecopter widget below and tell me "what is your favorite cream pie recipe?" in your comment. You can receive extra entries by sharing this giveaway on instagram and pinteresttweeting about the giveaway or by following Fat Daddio's on facebook. This giveaway ends on Tuesday, August 19. Winner will be notified on Wednesday and has 48 hours to claim their prize, before another winner is chosen. Fat Daddio's makes amazing baking products...you don't want to miss this giveaway!

a Rafflecopter giveaway

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Saturday, August 9, 2014

dairy free coffee ice cream

Sorry for the lack of recipes these past couple of weeks. It's been busy-busy around here! My in-laws were in town for 2 weeks from Nebraska. My kids adore their grandma and grandpa and it's such a treat when they visit! We soak up every minute with them since we don't see them often. The memories shared are always so fun, it's just heartbreaking to say goodbye. Praying someday they'll live closer.

I also recently injured myself, which made baking and typing a bit of a challenge. I sewed (yes, sewed) through my finger while making superhero masks for my son's birthday. Darn sewing machine. You'd think I'd never sewn before. The needle went through the nail and cut the tip of my finger. So nasty. Thankfully it missed the bone and it was on my left hand. No stitches were needed, but it did get taped and wrapped up pretty well. I had to overcome my fear of sewing again and finish the masks. They did come out so cute and the kids loved them!

Now onto this ice cream recipe, after I've totally grossed you out with my finger story. It's coffee ice cream and it's delicious! Coffee ice cream has always been one of my faves, even as a kid. I remember ordering jamoca almond fudge at Baskin Robbins, the only ice cream shop in town. For this recipe, I kept it simple. Dairy free coffee ice cream without the added chocolate or nuts. I did use the addition of gelatin powder for the first time (don't worry, there's a vegan option too) and I love the texture! Keeps it's thickness and creaminess. Would it be ok to have a cup of this coffee ice cream in the morning instead of my cup of coffee? I'm total going to justify that one.

dairy free coffee ice cream

serves 8

  • 1 1/2 cups full-fat coconut milk
  • 1 1/2 cups lite coconut milk
  • 3/4 cup cane sugar
  • 1/4 cup hot water
  • 2 tablespoons espresso powder
  • 1 tablespoon grass-fed gelatin or 1/2 teaspoon xanthan gum for vegan
  • 1 teaspoon pure vanilla extract

In small bowl, combine 1/4 cup hot water, espresso powder and gelatin (if using). Stir until dissolved and set aside. Place full-fat coconut milk, lite coconut milk and cane sugar in high-powered blender. Blend on high 1 minute. Add espresso mixture, xanthan gum (only if you didn't use gelatin) and vanilla. Blend until well combined and smooth. Pour mixture into bowl and cover. Refrigerate until chilled, 1-2 hours.

Turn on your ice cream maker. Be sure to follow specific instructions for your ice cream maker. Pour ice cream mixture into bowl of ice cream maker. Churn until ice cream starts to become soft-serve texture (mine took about 20 minutes). Pour into freezer-safe container and cover. Freeze until firm, about 2-3 hours. Allow to sit on counter for a few minutes to soften before serving.

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Wednesday, July 30, 2014

gluten free vegan chocolate peanut butter bundt cake

I'm a bundt cake girl. I love the ease of putting them together. No layers. No fuss. The drizzle of the glaze, which happens to look more irresistable when it's not so perfect. For some reason, they are always the moistest cakes too. I don't know why. Maybe it's the thickness of the cake that helps. All I know is bundt cakes have my heart.

I was looking for a new bundt cake recipe and I realized I haven't shared a chocolate version on here. How is that even possible?! This chocolate bundt cake is crazy good and crazy moist. I bumped up the chocolate factor and added mini chocolate chips to the batter. That peanut butter glaze, yah, it really is as amazing as it looks. Not too sweet and it's just enough peanut butter to the chocolate cake. Those mini chips on top...totally necessary. This whole cake is a totally necessary.

gluten free vegan chocolate peanut butter bundt cake

serves 14-16

chocolate cupcakes
  • 2 cups Sarah's gluten free flour blend
  • 3/4 cup good quality cocoa powder
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup So Delicious Dairy Free unsweetened coconut milk
  • 3/4 cup water
  • 2 tablespoon white vinegar
  • 1 1/3 cups cane sugar
  • 1/2 cup, plus 3 tablespoons sunflower seed or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup dairy free mini chocolate chips

peanut butter glaze
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 cup creamy peanut butter
  • 1/4 cup So Delicious unsweetened coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup dairy free mini chocolate chips

Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with nonstick cooking spray. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture until combined. Stir in 1 cup mini chocolate chips.

Pour batter into prepared bundt cake pan. Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool cake in pan for 15 minutes. Invert cake onto cooling rack and cool completely.

To make peanut butter glaze, blend together powdered sugar, peanut butter, coconut milk and vanilla. Stir until smooth and creamy. Pour over over cooled cake, letting it drizzle down sides of cake. Sprinkle 1/4 cup mini chocolate chips on top. Slice and serve.

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Friday, July 25, 2014

gluten free vegan peach crumb bars

Can I just say, I love it when peaches are in season! They are one of the juiciest, sweetest summer fruits. I actually don't mind the fuzzy skin, but some people would rather peel their peaches. I think the fuzziness just adds to the fun of eating them. Juice dripping down your hand goodness. 

I really wanted to make my favorite summer dessert, peach crisp, into bars. So I did! These are just as easy to make, you just press 2/3 of the crumb topping into the bottom of the pan. Top with sugar-cinnamon peaches and the rest of the oat crumble. Bake, slice and top with a scoop of vanilla coconut milk ice cream. Cause that's how we roll. I think I may need to try these with fresh blueberries too. How many of you would fancy that recipe? For now, savor every bite of these gluten, egg and dairy free peach crumb bars. 

gluten free vegan peach crumb bars

makes 12 bars

peach filling
  • 4-5 ripe peaches, peeled and diced
  • 1/3 cup cane sugar
  • 2 tablespoons cornstarch or tapioca starch
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon orange juice

crumb crust/topping
  • 1 1/4 cups Sarah's gluten free flour blend
  • 1 cup gluten free quick oats
  • 1/4 cup brown sugar
  • 1/4 cup cane sugar
  • 1/2 teaspoon sea salt
  • 6 tablespoons coconut oil, solid
  • 2 tablespoons So Delicious unsweetened coconut milk
  • 2 tablespoon pure maple syrup

Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray. Peel, pit and dice peaches. In large bowl, gently mix together diced peaches, sugar, cornstarch, cinnamon and orange juice. Set aside.

For crumb crust/topping, sift together flour, oats, brown sugar, sugar and salt. Add coconut oil, maple syrup and coconut milk. Blend with fork until ingredients are well mixed. Spread 2/3 of oat mixture into prepared pan. Press evenly into bottom of pan. Top with an even layer of peaches (with juices). Sprinkle remaining oat crumble over peaches. Bake for 40-45 minutes or until peaches are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.

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Friday, July 18, 2014

watermelon strawberry slushie

Summertime and the living is easy. It's hot, hot outside and we're doing our best to keep cool. We've been doing lots of swimming and staying inside. This girl can't live without her AC. I'd much rather stay home than go out when it's 110. Blah. We've got a freezer full of popsicles to keep my family happy.

One thing we can't seem to get enough of this summer...watermelon. I buy the big ones and we snack on it throughout the week. I love how watermelon is so hydrating and low in sugar too. I made these watermelon strawberry slushies for the kids and they thought they were pretty fantastic! Fresh watermelon, frozen strawberries and ice. Simple. It would also be great frozen in popsicle molds (next on my list). So cool. So refreshing. So good.

watermelon strawberry slushie

serves 2

  • 2 1/2 cups watermelon, cubed
  • 1 cup frozen strawberries
  • 1 cup ice
  • 1 tablespoon honey or maple syrup (optional)

Add watermelon to high-powered blender. Top with frozen strawberries, ice and honey. Blend on high until smooth and blended well, 1-2 minutes. Pour into glasses and serve.

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