No-bake chocolate mocha cream cups

Post by Megan Stulberg

Last year I went to a naturopath because I had a hunch that something I was eating daily was unknowingly making me sick. Turns out I have to avoid amaranth and sesame, but honestly I breathed a sigh of relief because I was worried that I might be allergic to chocolate or coffee. Chocolate and coffee are two of my favourite flavours, so it only makes sense for me to combine them into one super dessert.

12355150_10156262727795133_1725199590_n

Ingredients…

For the base:

  • 1 cup honey dates, pitted
  • 1 cup almonds, soaked 1 hour
  • 1/4 cup raw cacao powder
  • 2 tbsp ground coffee
  • Pinch of sea salt

For the cream:

  • 1 cup raw cashews, soaked overnight (if possible, or at least 2-3 hours)
  • 1/4 cup coconut oil
  • 2 tbsp 100% maple syrup
  • 2 tbsp ground coffee
  • 1 tbsp organic vanilla extract

For the topping:

  • Sprinkle of additional ground coffee
  • Approximately 20 whole coffee beans (optional)

Directions…

  1. Combine all “base” ingredients in a high-speed food processor or blender.
  2. Line cupcake sheet with long strips of wax paper or cling wrap. Press mixture into base of each cup firmly with fingers or fork to create an even layer.
  3. Set tray aside in freezer for at least 30 minutes.
  4. While waiting for base layer to set, blend together all “cream” ingredients until, well, a cream-like consistency has been reached!
  5. Remove tray from freezer. Scoop dollop of cream onto each cup, then smooth out evenly with back of spoon. Sprinkle additional ground coffee on top, then garnish with 2 whole coffee beans per tart.
  6. Let cups set in freezer overnight, or at least 1 hour. Remove and let thaw before serving.

Makes approximately 9 tarts. Serve chilled, store chilled.

No-Bake Tiramisu with Mocha Mousse and Vanilla Cashew Cream

Post by: Alexandra Courts

(Posted in advance on our Instagram here)

Cashew cream? More like cashew dream! This cake was devoured within less than two days and I have no regrets.   

Ingredients:

For the crust…

    • 2 cups medjool dates
    • 1 cup soaked walnuts
    • 1/2 cup raw almonds
    • 3 tbsp flaxmeal
    • 2 tbsp bold coffee grounds
    • 2 tbsp maple syrup

For the mocha mousse…

    • 5 medjool dates (pitted)
    • 1.5-2 cups soaked raw cashews
    • 1/2-3/4 cup light coconut milk (1/2 can)
    • 1/4 cup cacao powder
    • 1/4 cup raw blue agave or maple syrup
    • 1 tbsp bold coffee grounds

For the vanilla cashew cream…

    • 1.5-2 cups soaked cashews
    • 3/4 cup cup light coconut milk (1/2 can)
    • 1/4 cup raw blue agave or maple syrup 
    • 2 tbsp pure vanilla extract

Directions:

1) For the crust, blend the soaked walnuts, raw almonds, flax meal, and coffee grounds until fine in texture. Add the dates and maple syrup, then continue blending until combined. 

2) Press the mixture into either an 8inch or a 9inch (depends on personal preference: smaller pan will make for a thicker, taller cake) cake pan lined with plastic wrap. Press the mixture into the pan firmly until level.

3) To make the mocha mousse, blend the cashews and coconut milk coarsely together. Add the remaining mousse ingredients and blend at high speed until the mixture is smooth. Add the mousse in heaping spoonfuls on top of the crust and spend the mixture out to the edges. Set aside in the freezer to chill. 

4) Blend the vanilla cashew cream ingredients on high speed until the mixture is smooth and spread it over top of the mocha mousse. 

5) Sift an even mix of raw cacao powder and bold coffee grinds (even cacao nibs if you have!) over the final layer. 

6) Set tiramisu in freezer for 1-2 hours before serving. Overnight also does the trick!

 Yield: 9″ Cake (8-10 slices) 

Coffee Cream Mocha Brownie Bites

Recipe by Megan Stulberg

I used to hate mocha anything as a kid. How foolish of me! Thankfully my tastebuds matured eventually and now I incorporate the flavour as often as possible, like I did with these perfect little desserts pictured below.

This recipe is gluten-free, vegan, no-bake, refined sugar-free, and 95% raw.

10958748_10155135050465133_9678453_n 10877933_10155135050485133_1712675042_n

INGREDIENTS:

For the brownie…

  • 1 cup raw almonds, soaked and drained
  • 1 cup medjool dates, pitted
  • 1/4 cup raw cacao powder
  • 1 tbsp raw cacao nibs
  • 1 tbsp coconut oil, melted
  • 1 tsp agave nectar or organic maple syrup
  • 1/2 tsp ground coffee/espresso (exclude to make 100% raw)
  • Dash of pink Himalayan salt

For the cream…

    • 1 cup raw cashews, soaked and drained
    • 1/2 lemon, juiced
    • 2 tbsp water
    • 1 tsp coconut oil, melted
    • 1 tsp agave nectar or organic maple syrup
    • 1 tsp ground coffee/espresso (exclude to make 100% raw)

10954162_10155135050460133_1239834428_n

DIRECTIONS:

1) Combine dates and almonds in a high-speed blender or food processor until finely chopped. Add cacao powder, cacao nibs, coconut oil, syrup, espresso and salt. Continue blending until thoroughly combined.

2) Line a square baking tray (I actually used a tupperware container) with plastic wrap. Pour the “batter” in and use a fork to press it down firmly and evenly. Top with additional cacao nibs if desired. Place in freezer for 1 hour.

3) Blend cashews, lemon juice, water, coconut oil, syrup and espresso together. Combine until no cashew chunks are visible and the texture is smooth.

4) Grab edges of plastic wrap tightly and pull upwards to remove brownie base from tray. Use a large cutting knife and separate the base into squares.

5) With a spoon, top each brownie with a dollop of cashew cream. Add a sprinkle of espresso to each as garnish.

Serve chilled. Makes approximately 9 brownie bites.

To store: Keep in freezer. Thaw in fridge for 2 hours as desired.

No-Bake Mocha Brownies

By Alexandra Courts

We’ve done it! We’ve figured out a delectable and healthy way to satisfy your chocolate cryings!

These no-bake babies are free of any oils, artificial sugars, gluten or animal products. We replaced all of these nasty ingredients with dates, which provide the body with a variety of vitamins and minerals. They’re killer sources of energy, natural sugar and fibre.

Behold:

IMG_3695 IMG_3717

(Recipe has been adapted from The Minimalist Baker)

Ingredients…

  •  2 1/2 cups pitted dates
  • 2 cups raw almonds
  • 1 cup chopped raw walnuts, pecans, or nut of your choice
  • 3/4 cup raw cacao powder
  • 3 tbsp unsweetened shredded coconut
  • 1 tbsp finely ground organic direct-trade coffee
  • 1 tsp organic vanilla extract

Directions…

  1. Pulse almonds in food processor until finely ground. 
  2. Add raw cacao powder and ground coffee to mixture and continue to combine with food processor. Set mixture aside in separate bowl. 
  3. Process dates separately, then add mixture back to food processor and pulse until a dough-like texture is reached. Stir additional nuts, coconut and vanilla extract into batter.
  4. Pour batter into a lined square cake pan. Spread evenly.
  5. Chill brownies in fridge for 2 hours or freezer for 1 hour. Serve cold.

Enjoy! Makes about 12 brownies.