5 minute Tofu Chocolate Pudding & Whipped Cream Pie

Recently I needed a fast dessert to bring to a party. I didn’t really have time to make something, and not that there is anything wrong with buying something to bring, it just really isn’t me. So I needed to improvise 🙂 My mom had recently sent me a 5 minute recipe for a Tofu Dream Pudding. (Thanks Mom!) I figured why not use this recipe to make a quick pie.

The pudding was incredible!!! We could have just eaten this on its own but it was super deelish as a pie filling as well.

It is easier to slice when frozen, but even more deelish when defrosted!

Tofu chocolate Pudding & Whipped Cream Pie

Pudding
Recipe adapted from food.com

  • 2 boxes of firm silken tofu (the asceptic type…One brand is Mori-Nu…not the water packed kind!)
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons almond extract
  • 2/3 cup cocoa powder (good quality)
  1. Simply blend tofu, cocoa, sugar, vanilla in a food processor or blender until smooth and well blended.
  2. Add the almond extract in a little at a time, and adjust to taste. (optional)

Pie

  • vegan pie shell (I chose chocolate…see picture below)
  • vegan whip cream (I used Soyatoo Soy whipped cream and was not so impressed, buy Hip Whip instead)
  • chocolate bar
  1. Pour pudding into pie shell
  2. Decorate with whipped topping and then grate chocolate over it.
  3. Either serve immediately or freeze. (freezing made it perfect for travel! But it tastes best defrosted)

Pie Shell

Just the pudding in the pieshell

The pudding was amazing just on its own!

Meltaway Peppermint Patties

I love Coconut, Chocolate and Mint! YUM!!!!! If you are not into mint just leave it out and enjoy the chocolate coconut goodness! This was super simple and fast to make and more importantly to enjoy!! Love that! Keep these babies cold and they are perfect for these already super hot summer days!

Meltaway Peppermint Patties
recipe adapted from Elaina Love

Mint layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil

Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
1/8 tsp. Celtic sea salt

1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don’t have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.

2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.

3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.

4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.

5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.

6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife. Enjoy and store in the refrigerator.

Raw Ice Cream Trio Sundae

I love Banana Ice Cream! It is always so deelish and you can have so much fun playing around and making so many yummy flavors. Michael and I were Loving this one! Sundaes are so comforting and fun to eat. They are even more fun when they are healthy and delicious!

Pre-Topping Yummyness

Complete Sundae Love!

Raw Ice Cream Trio Sundae
2 big servings

3 frozen bananas
2-3 tablespoons nut butter (I used almond)
2 tablespoon agave nectar
1 1/2 teaspoon vanilla
dash sea salt
2 1/2 cup frozen strawberries
1 1/2 tablespoons cocoa powder

toppings of your choice

  1. Start off my combining the frozen bananas,  nut butter, agave nectar, vanilla and dash of sea salt in a Vita-mix, blender or food processor until well combined and smooth.
  2. Have 2 serving bowls ready and using a large ice cream scoop or spoon, scoop out 1 scoop for each bowl and set in the freezer.
  3. Next, add the frozen strawberries to the frozen banana mixture in your blender and process until well combined.
  4. Take the bowls out of the freezer and add 1 scoop of the gorgeous strawberry “ice cream” to both bowls and put back into the freezer.
  5. Add the cocoa powder to the strawberry “ice cream” and process until well combined.
  6. Take the bowls out of the freezer and add 1 scoop of the chocolate  “ice cream” to both bowls and put back into the freezer to set.
  7. Feel free to eat as is or add toppings. I made a strawberry sauce out of agave and strawberries in the blender. I also used chocagave on top, yum! Use nuts, cocoa nibs, etc.
  8. DEVOUR and ENJOY 🙂

Banana Ice Cream Love

mmmmm!! We  have been eating Banana Ice Cream for so long and I have never posted it! I am sorry not to have shared this beloved ‘secret’ recipe with everyone before!! It couldn’t be simpler (to make and ingredients) and is so delicious! For us it is super easy because we always keep a bunch of frozen bananas in the freezer to make smoothies and ice cream, so there is no planning for this fabulous dessert, ever! Since this recipe is really just bananas, you can enjoy it anytime; even for breakfast!! How great is that, Ice Cream for Breakfast! There are so many twists and additions you can make with this recipe, so have fun with it! Let me know anything else you try and love!

Banana Ice Cream

1-2 frozen bananas per person serving
any toppings or additions you want to add

So Simple! Just take the bananas and blend away in your Vita-mix, Blend-tec, blender or food processor until smooth. ENJOY 🙂

Suggested Topping or Add-Ins

  • The pictures in this post, we used our beloved Agave Pecan Butter, basically making an amazing frozen version of  Chocolate-Covered Katie’s Banana Butter
  • Sometimes we add in Cocoa Nibs and we get amazing Chocolate Chip Ice cream
  • ChocAgave –yummy raw chocolate sauce, or just use regular chocolate syrup
  • Goji berries for a great chewy taste
  • add other berries in the mixture to change up the taste, or as a topping
  • add cocoa powder to make chocolate ice cream
  • maca, mesquite, lucuma , protein powders
  • have fun, this is such a great treat to play with

Chocolate Coconut Munchy Cereal

Another breakfast treat 🙂 I had to call this munchy cereal because if you are like me you will have a hard time leaving this one just for breakfast. It is so good!!! It is also deelish without the dehydrator as well. I am sure you good sprinkle this on top of yogurt for a great treat or eat it plain with almond milk or just munch on it on its own. This is such a great combo of sweet, salty, crunchy and chewy! mmmmm

Pre-Dehydrator Munchies

Pre-Dehydrator Munchies

After the dehyrator and ready to munch :)

After the dehyrator and ready to munch 🙂

Chocolate Coconut Munchy Cereal
4 cups of dried coconut
1/3 cup of cocao nibs
1 teaspoon of celtic sea salt
1/2 cup of honey or agave
1/4 cup of pitted dates

In a food processor combine the dried coconut, cocao nibs and sea salt. Process until fine. Add the honey and dates and process until well combined. Empty the processor onto a teflex dehydrator sheet and dry at 115 degrees for 12-15 hours.

Raw Food Dinner Party part 3

Ahhh Dessert!! Even when I am so full I can always manage a bite or two! These were super yummy and plus this recipe gave us leftovers, which we love! The chocolate sauce could have been thicker to coat better, but I don’t think anyone would complain, it was deelish!

candy bar 3

Raw Chocolate Candy Bars

Recipe By Ashley Skabar, About.com Guide to Dairy Free Cooking Makes about 8-12 bars
Base
4 1/2 cups raw cashews, finely ground
6 T. agave nectar or maple syrup
1 T. cold water
1/4 t. sea salt

Caramel
3/4 cup raw tahini
3/4 cup maple syrup or agave nectar
1/8 t. sea salt

Chocolate Topping
1 1/4 cup cocoa powder
1 1/4 cup maple syrup
1/3 cup coconut oil or cold-pressed oil
1/4 cup cold water
1/8 t. salt

1. Line an 8″ x 8″ pan with parchment paper. In a bowl, combine the finely ground cashews, agave or maple syrup, cold water and salt, stirring until the mixture is very thick and just holds together. Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.

2. Make the “caramel.” In a small bowl, combine the tahini, syrup and salt, mixing until smooth. Spread the “caramel” over the cashew mixture and return the pan to the freezer for 1 hour more.

3. Make the chocolate topping. In a small bowl, mix together the cocoa powder, syrup, oil, water and salt until smooth.

4. Line a plate or casserole dish with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars. Dip each of the bars into the chocolate mixture, then place on the prepared plate or casserole dish. Pour any excess chocolate sauce over the bars, then return the plate or dish to the freezer for 1-2 hours more or until set. Serve from the freezer, and enjoy!

My note: I did not feel that the chocolate was thick enough, so next time I may leave out the water. I ended up basting the bars in order to keep coating them with the chocolate.

So that wraps up my Raw Food Dinner Party fun. It was such a blast! I cannot wait to do it again!!

menu

Raw Chocolate Pudding

I find that I come back to Natalia Rose’s books time and time again and always love her recipes. I have made Chocolate Pudding with an avocado before and it comes out divine (it does not taste like an avocado, only gets the creaminess from it) but I have been wanting to use more and more Young Coconuts. Love them! So here is the take on Chocolate Pudding with young coconut meat. Plus once you open the coconuts you get the water; which is the Nectar of God! It is so delicious, nutritious and very healing! mmmm Of course you can get bottled coconut water, but there is nothing like the real thing!

This was so amazing! My husband and I both had scratchy throats and this was so soothing and perfect for us! This is something to enjoy all the time; so easy and so good!

chocolate pudding

Raw Chocolate Pudding
Recipe from Natalia Rose’s  The Raw Food Detox Diet

Makes about 2 cups

Meat of 2 coconuts
6 dates
4 tablespoons Pure cocoa powder

Blend all the ingredients until smooth. Deeeelish!!!

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