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Date and Almond Balls

Date and Almond Balls

Ingredients:

  • 14 medjool dates
  • ¼ cup raw almonds
  • ½ tsp ground cinnamon
  • ½ cup shredded coconut

Directions:

Pit the dates and add them to a food processor with the almonds and cinnamon. Process until finely chopped and it forms a large ball.

Use a 1 Tablespoon disher and make balls (about 11) and smooth with clean hands.

Sprinkle the coconut on a dinner plate and roll the balls in it, until coated.

Store tightly sealed in the refrigerator.

~Sarah

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German Chocolate Cupcakes

I tried out a couple more recipes out of Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule this morning, combining the basic chocolate cupcake and the uber-delicious coconut pecan frosting. Delicious! I did some tweaking to the frosting and maybe one might argue that it isn’t the same, it was delicious – more delicious than any other german chocolate frosting I have made so far! So if you want the real recipe and not my tweaked one, go get a copy of the book. Which you should anyways 😀

PS: Why did I tweak it? The coconut was bad enough for us so I figured dumping the coconut milk called for and using almond milk was a better choice to at least cut back some of the saturated fat.

Basic Chocolate Cupcakes (Page 37)

Ingredients:

  • 1 cup plain almond milk (Used Silk brand, can use any non-dairy you prefer)
  • 1 tsp apple cider vinegar
  • ¾ cup granulated sugar
  • 1/3 cup canola or vegetable oil
  • 1½ tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Directions:

  1. Preheat the oven to 350° and line a 12 count muffin tin with paper liners.
  2. Measure the almond milk into a glass measuring cup, add in the vinegar and stir. Let sit and curdle for a few minutes.
  3. In a medium mixing bowl sift the flour through salt together.
  4. In a large mixing bowl whisk the sugar, oil and vanilla together. Add in the curdled milk and whisk until the sugar is dissolved.
  5. Add the dry ingredients to the wet and whisk until a smooth batter forms.
  6. Using a disher divide the batter evenly between the liners.
  7. Bake for 15 – 25 minutes or until a toothpick comes out clean. (Mine took 25)
  8. Let cool for a couple of minutes, transfer to a cooling rack.

Makes 12 cupcakes.

Coconut Pecan Frosting (Based somewhat on page 147)

Ingredients:

  • ¼ cup plain almond milk (or favorite non-dairy milk)
  • 2 Tbsp cornstarch
  • Pinch of kosher salt
  • ¾ cup plain almond milk (or favorite non-dairy milk)
  • ¾ cup + 2 Tbsp brown sugar, packed
  • 1 ½ cup finely shredded sweetened coconut
  • ½ cup pecans, finely diced (used food chopper)
  • 1 tsp pure vanilla extract

Directions:

  1. In a small bowl whisk the first almond milk with the cornstarch and salt until smooth, set aside.
  2. In a heavy medium saucepan heat the ¾ cup almond milk and sugar, stirring till smooth, over medium heat. Bring to a boil, turn down to low and cook for 5 minutes, whisking often.
  3. Whisk the cornstarch mixture again and slowly pour into the sugar mix, whisking constantly.
  4. Let cook for 7 minutes longer, whisking constantly.
  5. Take off the heat, add in the pecans and vanilla, beat in, then add the coconut. Stir well to coat the coconut.
  6. Let sit on the counter until room temperature, stirring occasionally. To speed up the cooling transfer to a clean dish.
  7. Once cooled frost your cupcakes. I used a 1 Tablespoon disher to scoop up generous scoops and then spread it with a spatula.
  8. Top with a whole pecan if desired.

~Sarah

Coconut Cream Pie

For Thanksgiving my brother asked for a coconut cream pie that I realized I had never made before. Huh. So I looked for ideas and decided on a custard style pie without a topping (as in no meringue on top). Instead we could top each slice with Cool Whip® (Yeah, yeah….I know. It is one of those gross commercial things I can’t give up. Whipping cream is too heavy tasting for me.) The filling as pudding would be delicious alone.

Coconut Cream Pie

Ingredients:

  • 9″ pie crust, baked and cooled (frozen ones work well)
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 tsp kosher salt
  • 3 cups low-fat dairy milk
  • 4 egg yolks
  • 2 Tbsp unsalted butter, room temperature
  • 4 tsp pure vanilla extract
  • 1 cup shredded coconut

For Topping –

  • 1/4 cup shredded coconut
  • Cool Whip® or whipped cream

Directions:

In a large heavy saucepan whisk the sugar, cornstarch and salt together. Whisk in the eggs and then the milk slowly until combined. Bring to a boil over medium heat, stirring often. Once it boils, cook for 1 minute stirring constantly. Take off the heat and add in the butter, whisking till melted. Add in the vanilla and then the coconut. Pour into the pie shell and smooth out. Let sit for a couple of minutes to cool down, then cool in the refrigerator. Once cold wrap tightly.

To toast the coconut:

In a preheated oven at 350° spread the 1/4 cup coconut on a baking sheet. Toast for 7 to 10 minutes, shaking often until golden brown. Let cool and store covered.

To serve the pie, cut wedges and top with cream, sprinkle on toasted coconut.

~Sarah

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