A tasty cake that got raves from coconut lovers. Coconut haters avoided it at
the family gathering where I brought it. Most of the eaters were of the
omnivore variety and were fans. Those who shunned it don't count.
I did double the recipe and try a version layer cake
style. Complete fail. It was too dry for layers. I think I will try it
again and add applesauce to the batter to see if that helps.
Toasted Coconut Caramel Carrot Cake
Toasted Coconut:
Preheat oven to 350 degrees.
Layer
1 cup coconut shreds on a baking pan. Bake for 8-10 minutes stirring
once and watching the coconut as it begins to get golden. Don't let it
brown. Set aside.
Cake:
9 x 13 pan lightly greased and floured.
1/2 Coconut Oil
1 1/3 Cup brown sugar
2 Flax eggs (2 TBSP ground flax mixed with 6 TBSP water and set aside)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 tsp cinnamon (Vietnamese)
1/4 tsp ground ginger
1 tsp vanilla
1 1/2 Cup grated carrots (two mediumish)
2 1/2 Cup flour
Mix
ingredients in the way you normally make a cake. The batter is more
muffiny in texture. Pour it in the the pan and bake it for 28-30
Minutes.
Remove the cake from the oven. Poke a dozen or so holes in the cake.
While it's cooling make a caramel sauce.
Caramel Sauce:
1/2 Cup brown sugar
6 TBSP coconut oil
1/4 Cup non-dairy milk
1/2 Cup maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/8 teaspoon salt
In
saucepan mix sugar, oil, milk and maple syrup together. Bring to a
boil, stir and let boil for 1 minute. Remove from heat and mix in
cinnamon, vanilla and salt. Add 1 cup of toasted coconut. Pour this over
the top of the cake. Place in fridge and let it cool.
Coconut Cream Frosting:
1 Can full fat coconut milk (chilled for several days. If you are a novice with this, click here for new details.)
1 tsp maple syrup
1/8 tsp of cinnamon (Vietnamese is the best)
Smear the coconut cream frosting over the cake. Sprinkle with toasted coconut.
Applebee's Shooters. A decadent little dessert. However, not so Veg ya know.
Here's my version of the Fudge Mousse Shooter
Fudge Mousse Dyno-Mites.
This will make anywhere from 8 to 16 servings depending on how big you make em. The glasses (tea light cups) were the 16 count version.
Fudge Filling
1 and 2/3 cups of melted chocolate chips (use
double boiler I bring water to boil in lower pot first, turn off and
then pour the chips in the top, dry pan to sit over the hot water.
Stirring as needed)
1 Pkge Mori-Nu silken tofu (firm)
2 TBSP cocoa powder
1/8 tsp salt
2 TBSP agave nectar
In food processor blend tofu, cocoa powder, agave and salt together until fully incorporated. Add melted chocolate and whip it into it's delicious state.
Ganache
1 1/4 Cup chocolate chips
1 Cup non-dairy milk (for fun, I used chocolate)
Heat milk over low. Add chocolate when milk is warm. Remove from heat and stir until all the chocolate melts.
Chocolate Coconut Cream
1 Can full fat coconut milk (gotta plan ahead and have this in the fridge for a few days...the longer the better) (I've got at least two in mine all the time now. Trader Joe's sells one that is terrific : ) Get the full fat not light.)
1 1/2 TBSP agave nectar
1 TBSP cocoa
Scrape the thick, creamy coconut into your mixer. (Not the water, I freeze the water for Thai dishes or smoothies etc.) Begin whipping it. Add the agave and cocoa and whip until creamy and incorporated and looking a lot like whipped cream.
Putting it all together.
Place dollops of the filling into your serving bowls (Silicone cupcake liners would probably work very well, as would ramekins. The candle holders are perfect, too.)
Pour ganache over the filling.
Place big blobs of chocolate coconut cream over the ganache. And finally drizzle more ganache over the top.
Refrigerate for an hour or so. These are so good. No one is going to guess the secret ingredient of tofu, and the coconut is very low key. So good.
This little recipe makes one larger pie or two small or tart sized pans.
I made it twice. With the classic Oreo and Trader Joe's Jo-Jos. Taste wise equally good. But there is a crust adjustment depending on which cookie you use. Not sure about Newman-O's.
Oreo or Jo-Jo Pie.
Cookie Crust:
24 Oreos (or other Vegan chocolate sandwich cookies)
(additional 8-10 cookies for filling and to crumble over the pie.
Crumble these and set aside)
1 TBSP coconut oil (if using Oreos. If you use Jo-Jo's skip this, the filling is softer in Jo-Jo's.
Toss whole cookies in
food processor (filling intact) and powder them. Add the coconut oil if needed. Press
into a large pie pan, 9 x 11 bar pan or two small/tart pans. Place in refrigerator.
Filling:
1 - 12.3 ounce MoriNu firm silken tofu.
1 3/4 Cup powdered sugar (You can make your own from granulated Vegan, organic Turbindo etc. You just put the amount of sugar you need in a Vitamix (replace two teaspoons per cup of sugar with corn starch or arrowroot and whip it good until it is powder. Thanks CCK. )
2 TBSP arrowroot
1/2 TBSP vanilla.
Place
tofu, arrowroot and vanilla in food processor and blend. Add powdered sugar. Blend
into completely incorporated. Add most of the crushed cookie pieces to
the filling (don't process these with the blade, just stir them in and save some for the top of the pie).
Pour filling into the crust and return to refrigerator.
Ganache:
1/2 cup on non-dairy milk
1 Cup vegan chocolate chips
Heat milk in double boiler. When warm, add chocolate chips and stir until melted. Let cool to room temperature.
When cooled, pour over pie filling. Refrigerate until set.
Whipped Cream:
(Plan ahead on this. One can of full fat (not lite) coconut milk
which needs to be placed in the refrigerator and left for at least 48
hours. I've always got one can in my fridge, if not two. And Trader Joe's now has full fat coconut milk in the can and it's fabulous.) When the can is
chilled, you open it, and skim off the thick layer of coconut cream
(this is not coconut oil, it's about the texture of sour cream if not chilled through and
whipped butter if it is and there is a wetter milky layer underneath that you don't want. You want
just the thick solid stuff. You can keep the milky stuff for smoothies
etc. put in a freezer bag and toss it into the freezer if you don't want
to use it right away.) Now, use a mixer, or whisk to whip the coconut
cream into a whipped cream texture. Add powdered sugar to taste, I used 2
TBSP. Place the cream into a pastry bag or large zipper bag. Put in
fridge if not ready for it. When ready, and when the chocolate ganache
is set cut the tip off the plastic bag and dot dollops around the pie or
pipe a large ring around the pie, or fill the pie top with dollops of
cream. Sprinkle the remaining crushed cookies over the cream.
Return to the refrigerator and let set up for an hour before serving.
Back story. Years ago I went to Cheeseburgers in Paradise with friends. Dessert options included Dessert Nachos. Great idea. The cinnamon sugar tortilla chips were topped with ice cream and there was sauce and some fruit. I don't remember exactly what was on it, but I do remember it was good, and I was annoyed at the quick melting ice cream.
Here is my vegan re-creation and it's way better than the original. These sauces/drizzles may end up on your go-to list for things like topping non-dairy ice cream, pancakes, waffles and even finger licking sessions. I tried this recipe out on total omnivores who invited us for dinner. After they consumed steak and salmon while I ate salads, we brought out the dessert buffet. They couldn't leave them alone and three of the bowls were literally finger-licked cleaned.
This will serve 6 to 8 with some leftovers.
Dessert Nachos
8 tortilla shells.
Melt 1/2 TBSP coconut oil and dribble it on two shells at a time, smear them onto two others, front and back. If you have a spray coconut oil that would work as well.
Mix approx 2 TBSP sugar and 1/2 teaspoon of cinnamon together.Sprinkle on front and back of each tortilla. Cut them into wedges or strips and line a pan. Use parchment paper, silpat or a greased pan if it's not a baking stone. Bake at 350 for approximately 12-15 minutes. This depends on your pan. I had a non-stick and a baking stone. The stone crisped quicker. Watch them as they can overbake. Cool, then place in a covered container for your get together. By the way, these are amazing eaten all by themselves or dipped in almond or peanut butter.
Then you will make the base for your dips.
1 can (or 1 2/3 cup home cooked) white beans. Rinse, place beans in sauce pan with 1 cup water and simmer for 20 minutes until they break down and the water is absorbed.
Cool. Dump beans into a food processor. Add 1 TBSP vanilla and 1/2 Cup of sugar. Whir until fully incorporated and smooth.
You can make three dips. If there is only one you want to make, then triple the ingredients for that dip and use all of the bean mixture for that one. However, you will probably want to make all three. They are pretty stinking tasty.
If you are going to follow my strong suggestion to make all three divide bean mix into three segments, scrape two out and place into bowls. The third leave in food processor. Each dip is approximately 1/2 cup.
Into bowl one add the following:
Cinnarollvanilla nacho dip
1 TBSP brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla.
Stir well and refrigerate at least 20 minutes.
Strawbalicious Nacho Dip
This is the batch already in the food processor.
Add 3/4 can of sweetened frozen strawberries and 1/2 half of a banana and whir until mixed. (make your own sweetened strawberries by chopping a dozen strawberries and sprinkling them with 2 TBSP sugar and stir til the sugar melts, use only 3/4 of this and save the rest for make a drizzle for the nacho plate.) Scrape into the third bowl and refrigerate at least 20 minutes.
Strawberry Banana Sauce
In the food processor go ahead and make the strawberry banana drizzle. Add the other half of the banana and the remaining strawberries and whir. Place this into a small Ziploc bag (you can snip a corner off to squirt when the you prep the nachos) or container and place in the fridge.
Mexican Mocha Nacho Dip
The last bowl of bean mixture gets:
2 TBSP cocoa powder
2 TBSP of cold brewed coffee or cold press coffee
1/4 teaspoon cinnamon
Stir well and refrigerate at least 20 minutes.
Fudgy Mocha Sauce
1/4 Cup non-dairy milk heated
2 TBSP cold coffee rewarmed
1/4 Cup chocolate chips
2 shakes of cinnamon
2 shakes of salt
Heat milk and coffee in a saucepan. Shake cinnamon in. When warm pour in chocolate chips and stir until melted. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)
Vanilla Caramel sauce
1/4 Cup brown sugar
3 TBSP coconut oil
2 TBSP non-dairy milk
1/4 Cup maple syrup
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 shakes of salt
Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)
Fruit Salsa
Place the following in a bowl:
1/2 a banana sliced
1 lime (juice one half of lime over banana slices) (slice the remaining half into wedges or slices for garnish)
6 strawberries, sliced
two handfuls of fresh raspberries cut in half
Two kiwis peeled and diced
1 mango diced
Mix and garnish with the lime slices/wedges.
As promised. In spite of a computer malfunction. Sigh. Really? Yes.
One head's up warning. There is a weird ingredient that will make you think, "No WAY! I am not making this pie." Five unsuspecting guinea pig friends said that this is the best pie they've ever eaten, four of them solidly omnivore and peanut butter chocolate fans. The creaminess in unbelievable, you will never, never, never guess the strange thing is in here. Okay. Disclaimer over.
Amazing Snicker's Pie
Crust:
2 Cups salted peanuts
1 1/2 Cups dates (10-12 ounces)
2 TBSP cocoa powder.
Whir this in food processor until everything sticks together and can be shaped into a ball. If it's too powdery add two more dates, too gooey add a few more peanuts or a bit more cocoa powder.
Press this into two tart pans, a 9x13, or a dozen ramekins or approximately 18 silicone cupcake liners. Press into just the bottoms or up the sides. Either way you may end up with leftover crust. If you do, roll it into balls and stick them in your fridge for a treat later. (Tastes a whole lot like the peanut butter coating on a Twin Bing...if you've ever loved those, you'll be wanting to make and eat just the crust).
Filling NOTE: (two parts to this -- you will use half right out of the processor and save half to mix with ganache so don't dump it all in the shells or you'll get cranky and frustrated.)
1 can white beans drained, rinsed and drained (1 2/3 Cup of DIY cooked white beans)
1/2 Cup non-dairy milk
1/2 tsp vanilla
2 TBSP arrowroot
1 Cup sugar (I used sugar, agave or maple syrup would work I think, but hold off on the milk until the rest is mixed in, I'm guessing you'll only need to add 1/4 to 1/3 cup)
1 Cup peanut butter
Whir this in the same food processor you already used for the crust, you don't need to wash it. When the consistency of firm pudding use 1/2 of the batter to put over your crust (crusts). Leave the remaining half of the filling in your processor. You'll be adding ganache to it.
Ganache:
2 Cup chocolate chips
1 Cup non-dairy milk
In sauce pan or over double boiler heat milk and add chocolate. Stir til chocolate melts.
Take 1/4 Cup of chocolate ganache, add it to the peanut butter mixture in the food processor. Whir. In the meantime take the remaining ganache and pour over the peanut butter layer in your pie/dessert. You could refrigerate at this point and let the ganache firm a bit. But I did not.
After you whir the peanut butter/ganache mixture you are going to plop or pipe (Ziploc bag with a whole in corner) the chocolate peanut butter mixture over the ganache. You can spread it if you want. But you don't have to. I piped in a big spiral for the tart and plopped in the ramekins.
Peanut Butter Caramel
1/4 Cup peanut butter
1/4 Cup sugar
1/2 Cup non-dairy milk
1/4 teaspoon salt
1/4 Cup chopped peanuts
Heat peanut butter, sugar and non-dairy milk in saucepan. Stirring constantly. Bring to a boil and boil 1 minute, still stirring. About at the minute mark the texture will change and it will begin to look and feel like caramel sauce. You want this. Add salt and peanuts and stir well. Pour or dollop this on the peanut butter chocolate layer of your dessert.
Chill at least an hour, three would be even better. The longer you chill the firmer and more fudgelike it gets. So delicious.
As I mentioned yesterday, the first day of Vegan Mofo, my project is decadent Vegan desserts.
A little more background on why I'm diving in to recreate the tastes, mouthfeel and bliss I found in a good dessert...
As much as I love a good plate of veggies, veggies were not always a love of mine. Adopting Vegan meat substitutes like seitan and tofu were a bit of a challenge to my palette but have grown on me. And on that note, I was never a meat lover to begin with, so the loss of animal products in the form of meat was really no loss at all.
But desserts, oh there are very few desserts I didn’t like. Chocolate? Fruit? Simple? Decadent? Pretty much THE food group I’d gravitate toward. Now, I have to admit that BV (before Vegan) I did not like coconut. Love it now, proof that your taste buds can conform to your chosen diet eventually, and mine are fully on board. I’m also not a fan of pumpkin pie or pie crust in general. However, coconut oil pie crust is a different story and pumpkin and I are exploring a relationship. But I digress as I tend to do, so often.
Back in the day, before understanding the connection to what I put in my body and my body's response, and the cost to the environment and critters, if it was sweet and creamy and chocolatey I was in. The desserts that didn’t fall in that category were, more likely than not, in as well. I WAS the girl who belonged to the DQ Blizzard club so I could get a BOGO Blizzard six times a year.
My Vegan journey has involved lots of relearning and attempting to create the flavors, mouthfeel and satisfaction in the foods I loved pre-Veg. And it's been an interesting journey with many fails and many experts kind enough to share their own journey's on the WWW and through cookbooks. Some of my favorite teachers have been PPK, CCK, Peas and Thank You and Forks and Beans.
But there are food re-creations that intimidate me. Some standard restaurant desserts seem impossible to tweak to Vegan, and to go toward healthier Vegan seems like super human skills would be necessary. Village Inn/Baker’s Square pies were a treat we indulged in, as were those tricky Applebee’s shooters especially on ½ price appetizer Wednesdays. Once, on a visit to Cheeseburger’s in Paradise I shared a plate of dessert nachos with friends. And the white chocolate raspberry mousse at a local French restaurant was to die for. Yeah. Dessert is a passion. And those truly decadent, really bad for everyone desserts especially. Sigh.
This public attempt at re-creating, re-thinking, re-vitalizing inspiring desserts made out of all those rotten, GMO or animal product based ingredients is truly a challenge. I have failed a few times, but I am determined to nail a high percentage of these bad boy's on my list.
Of note I.E a disclaimer: When I use the words chocolate chips or sugar etc. It is always implied that these are VEGAN versions but for my sanity and to pacify my inner lazy girl, I'm not typing a brand or the word vegan. Check your ingredients and know which items are a good fit. My flour is whole wheat pastry flour unless otherwise specified. I lean toward organic to avoid GMO ingredients, and fair trade when I can.
The following list is the dessert menu for the month. Won’t you join me for a slice of pie, a gooey treat, or a melt-in-your-mouth dessert?
Carrot Cake (Oh yes, she's delicious little dahling and will be posting very soon.)
Make You Cry Fudgy Truffle Pie (Percolating in my brain, soon to be created)
Pumpkin Pecan Cheesecake (Ditto the above)
Strawberry Cheesecake Dyno-Mites (Another ditto)
Tiramisu (Round one was an UTTER FAIL. So sad - edible, but NOT what I wanted...back to the drawing board)
Caramel Pecan Fudge Truffle Pie (Percolating in my mind)
Key Lime Dyno-Mites (Ditto)
Black Forest Cherry Supreme Pie (Ditto)
Lemon Raspberry Cream Cheesecake Crepes (Ditto) (Is it just me or are these DITTOS kind of scary???? YIKES! )
Peppermint Pie (Oooh Baby. Come to Mama. Oh. Oh. Oh. So Good Coming to a Blog Near You Very Soon)
Tropical Supreme Pie (FAIL, but with every fail comes an opportunity to grow and learn)
Oreo Pie (Oh (Weeping) so good. Made it three times on request. You'll be able to make it soon, too.)
Cream Cake (Percolating and clueless as to what I'm going for....hmmmm)
Peanut Butter Pie (Turned into Amazing Snicker's Pie...and it's Amazing. And it's coming tomorrow. Cara. Sit down. It hurts so good and it's gluten free, too.)
Triple Chocolate Strata (Well, percolating, of course)
Strawberry Pie (Fresh Strawberry Fudge Pie. Yup.)
Dessert Nachos (Oh so good, every dip, every, chip, every bite. 4 picky omnivores inhaled it.)
White Chocolate Raspberry Cheesecake (Another percolating idea. I have the French restaurant vision of loveliness in my mind's eye and I've got to recreate this one, can I do it? Without butter and cream? I have an idea and I'm going to go for it.)
Chocolate Mousse Dyno-Mites (another percolator - hey I've got a month, right?)
Pear Tart was the plan, the result was Maple Caramel Pear Tart with Almond Biscotti Crumble...also known as MORE!
