Dangerfood

Raw Orange Chocolate Tart with Hazelnut-Oat Crust (Vegan, Gluten Free)

Author:

Minako Umehara - @365cleaneats

Raw, Vegan, Dairy Free, Gluten Free10cm×25cm×2.5cm (550ml) Tart tinIngredientsCrust

Dry:

45g rolled oats

30g raw hazelnut

3 Tbsp. coconut sugar

1/8 tsp pink salt

Wet :

2 Tbsp. melted coconut oil

Chocolate Filling

100g raw cashews (soaked 4-6 hours and rinsed)

60ml coconut cream

60ml fresh orange juice

3 Tbsp. melted raw cacao butter

3-4 Tbsp. maple syrup

2 Tbsp. raw cacao powder

1.5 tsp orange zest

Pinch of pink salt

Method

Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour.

Add melted coconut oil to the food processor and process until it becomes like wet sand.

Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool.

While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.

The Best Vegan Chocolate Chip Cookies

Author: Vanilla Crunnch

(slightly adapted) Vegan, Dairy Free, Gluten Free Ingredients

1 cup gluten-free flour (try buckwheat or quinoa flour)

¼ cup almond meal

1 tsp baking powder

½ tsp bicarb soda

¾ cup coconut sugar

⅓ cup vegan butter (room temperature)

1 tbsp peanut butter

1 tbsp ground linseeds+ 3 tbsp rice milk

¼ cup rice milk

¼ tbsp vanilla powder

½ tsp stevia (optional)

¾ cup vegan dark chocolate chips

a pinch of fine sea salt

Method

Preheat your oven to 180°C

Combine the linseed and the rice milk in a small bowl and let set for a few minutes

Place butter, coconut sugar, peanut butter, rice milk, stevia, vanilla powder, salt in a medium bowl and whisk until everything is well combined. Add the linseed mixture and whisk again.

Combine the flours, baking soda, baking powder in another bowl.

Gradually add the flour mix to the wet mixture and stir together with a rubber spatula.

Do not overmix, but rather combine - you can use your hands for this!

Lastly, fold in the chocolate chips in the batter.

With your hands form 10-12 discs on a greased baking tray and bake for about 8-10 minutes.

Homemade Chocolate Pocky

Makes about 30 stick cookies.

Ingredients:

12 oz semi-sweet chocolate

6 oz dark chocolate

1 Tbsp vegetable oil

1 package of grissini, cut into 5″ pieces with serrated knife to make 30 sticks

1 cup finely chopped hazelnuts

MOJITO PIE

This mojito pie recipe is refreshing with its fresh lime and mint flavors.

TOTAL TIME: 35 MINS

PREP TIME: 10 MINS

COOK TIME: 25 MINS

INGREDIENTS:GRAHAM CRACKER CRUST INGREDIENTS:

1 1/4 cups finely-ground graham cracker crumbs

2 Tbsp. sugar

5 Tbsp. butter, melted

FILLING INGREDIENTS:

1/2 cup lime juice (preferably fresh)

1/4 cup fresh mint leaves, loosely packed

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

2 tablespoons rum (optional)

OPTIONAL TOPPING:

2 cups whipped cream

lime zest

mint leaves

DIRECTIONS:TO MAKE THE GRAHAM CRACKER CRUST:

Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.

TO MAKE THE FILLING:

While the crust is baking, make your filling. Combine mint leaves and lime juice in a shaker or glass. Use a muddler (or the end of a large wooden spoon) to muddle the mint into the lime juice. Then strain out the juice and discard the mint leaves.

In a separate mixing bowl, whisk together the condensed milk and egg yolks in a bowl until combined. Add the minty lime juice and rum (if using) and whisk by hand for 1 minute until combined and slightly thickened.

Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.

French Green Lentil, Pepita and Broccolini Salad

Author: Jacqueline Alwill

Gluten free, Sugar Free, Nut free

Serves 4-6 as a side

Ingredients

1 cup of organic French green lentils *

1 bunch of broccolini

200g green beans

1/4 cup organic pepitas *

1/4 cup parsley leaves (picked)

1/4 tsp organic chilli flakes *

Dressing

3 tbsp pumpkin seed oil*

2 tbsp lemon juice

1/2 tsp of Celtic sea salt*

Pepper*

100g feta or goats cheese (optional)

Method:

In a large saucepan, add lentils and 3 cups of water. Bring to a boil, reduce heat and simmer for approximately 20minutes, strain and cool.

Blanch beans and broccolini in boiling water for 5 minutes, strain and refresh with cold water.

Whisk together lemon juice, pumpkin seed oil, salt and pepper in a small bowl.

Vegan Chocolate Slice

Ingredients

Crust

Dry:

100g rolled oats

50g raw almonds

2 Tbsp. arrowroot powder or corn starch

4-5 Tbsp. coconut sugar

1/8 tsp pink salt

Wet :

6 Tbsp. melted coconut oil

2 tsp almond butter or peanut butter

Filling

200ml coconut cream

180ml coconut oil

8 Tbsp. raw cacao powder

6 Tbsp. maple syrup or agave syrup

Method

Preheat oven at 180C.

Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour.

Add the wet crust ingredients to the food processor and process until it becomes doughy. If it's too dry, add 1 tsp or more coconut oil.

Press the mixture into the lined or greased tin. Bake it for about 15-22 min or until golden brown. Let it cool.

While cooling the crust, melt the filling ingredients in a double boiler. (Keep the mixture under 46C). Mix well with a whisk.

Pour the filling over the crust, and chill in a freezer until it sets.

http://www.kraftrecipes.com/recipes/1-2-3-chocolate-chunk-cookies-50112.aspx

What You Need

1 cup flour

1 cup old-fashioned or quick-cooking oats

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 cup butter or margarine, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped

1/2 cup raisins