Sugar-Free Chocolate Pumpkin Fudge

November 23, 2012 12 Comments

Thanksgiving is over. Right now all the stores are switching from Thanksgiving to Christmas decorations overnight and we will wake up with belly’s still full of tofurkey to the celebration of Christmas time. But wait, what about all those Thanksgiving leftovers? I would like to savor this holiday just a few days longer while munching on lentil loaves with mushroom gravy for lunch the next few days.  And if you are anything like me and aren’t quite ready to say goodbye to the pumpkin, I have just the thing for you.

Before I dive into chocolate peppermint bark and salted caramel truffles, I have one last recipe to celebrate the fall harvest: Chocolate Pumpkin Fudge

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Sugar-Free Chocolate Pumpkin Fudge
makes 24

Pumpkin Layer

1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
pinch of salt

1/2 cup coconut oil, melted

Chocolate Layer 

1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp coffee, finely ground
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt

1/2 cup coconut oil, melted

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Lightly spray a mini muffin pan and set aside.

In a food processor combine all the ingredients for the pumpkin layer other than the coconut oil. Blend until very smooth. With motor running, slowly add coconut oil. Process until combined.

Fill a piping bag or ziplock bag with the pumpkin fudge and pipe it into the mini muffin tins, filling up half way. Place in freezer while mixing the chocolate fudge. 

Prepare choocolate layer in the same way you prepared the pumpkin. Note: the coffee in the recipe does not add a coffee flavor, it just makes the chocolate darker and richer. Pipe the chocolate on top of the chilled pumpkin layer, filling to the top. Return to freezer for 1 hour or until hard.

When ready to remove, run a sharp knife around the edge. Using the knife as a lever, pop the fudge out from the bottom. Let thaw 15-20 minutes before eating. Store in refrigerator for 5 days or freezer for up to a month.

Enjoy!

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I hope everyone had a thankful Thanksgiving! What was the best thing you ate yesterday?

I had a tie. Between my mom’s sweet potatoes with toasted hazelnuts and my chocolate pumpkin mousse cake, I just couldn’t decide.

 

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets Tagged With: , , , , , , ,

Pumpkin Pecan Cheesecake

October 31, 2012 60 Comments

Are you getting full yet? If you have been traveling through the Vegan Virtual Potluck, I’m sure you’ve seen some AMAZING vegan food but I hope you saved some room for this almost raw Pumpkin Pecan Cheesecake. Soy-free, gluten-free, and dairy-free, this rich, cashew-based cheesecake is one that all your friends will enjoy and LOVE. I, for one, will be bringing this to my family’s Thanksgiving, excited that it will feed everyone’s eclectic dietary restrictions. The only problem: with a cake this good I can almost guarantee there will be no leftovers.

(Almost) Raw Pumpkin Pecan Cheesecake
gluten & grain-free, soy-free, refined sugar free
makes (1) 8” cake

Crust
2 cups pecans
1/2 cups packed dates, pitted
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp salt

Pumpkin Cheesecake Filling
1 1/2 cup cashews, soaked overnight
1/2 cup maple syrup
1 cup canned or fresh pumpkin puree
1/4 cup + 2 tbsp coconut oil, melted
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1 tsp vanilla

Coconut Whipped Cream
1 can full fat coconut milk, chilled overnight
2 tbsp agave nectar
1-2 tsp cinnamon

Pecans for decorating

Prepare a 8” (9” works too, end result will just be thinner) springform cake pan by lining the bottom with parchment paper.

In a food processor, blend together the pecans and dates until uniform. Add vanilla, cinnamon, and salt and blend to combine. Spread on prepared cake pan and press evenly into the bottom. Place in refrigerator while you prepare the filling.

Thoroughly rinse the soaked cashews. Drain. Blend in a food processor or blender until cashews become a very smooth paste. This may take awhile, depending on the strength of your blender. Scrape down the sides as you process, adding a little bit of water if cashews seem too dry. Once the cashews are smooth and creamy , add the remaining filling ingredients and process until uniform.

Scrape pumpkin filling onto chilled crust and smooth top. Stick in freezer for at least 1 hour.

To make whipped cream topping, open chilled coconut milk and scoop out the solid coconut meat into a small bowl. Whisk in agave nectar and cinnamon until combined and spoon onto the top of frozen pumpkin cheesecake. Spread evenly. Return to freezer and freeze for at least 4 hours, until frozen all the way through.

When ready to serve, top with pecans and allow to thaw for 30 minutes. Slice and serve.

Ready to see more fabulous vegan food? Continue your way through the vegan potluck with these buttons below:

 

 

 

 

 

 

 

 

 

Filed Under: Eating in Season, Fall, gluten-free desserts, sweets, sweets Tagged With: , , , , , , , , ,

Pumpkin Oatmeal Chocolate Chip Cookies

October 19, 2012 33 Comments

When I worked at the Whole Foods bakery, each fall would commence with the so very popular, seasonal Pumpkin Drop Cookie: a warm pumpkin and spice cookie filled with chocolate chips. Coming out of the oven the autumnal aroma would make my mouth water.  Oh how I wanted to bite into one of those chocolate-y pumpkin cookies and taste the nutmeg and cinnamon on my lips.

But alas, they were not vegan.

This season, my first fall with a little extra time, I have been excited to make my own Pumpkin Chocolate Cookies. And finally, after several attempts, the Pumpkin Oatmeal Chocolate Chip Cookie was born: a gooey oatmeal chocolate chip cookie bursting with pumpkin and spices.

Pumpkin Oatmeal Chocolate Chip Cookies
makes 16-18 cookies

1 cup flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1/2 cup non-hydrogenated vegan butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup + 3 tbsp pumpkin puree
1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.

In a medium bowl combine flour, oats, baking powder and soda, spices, and salt. Mix together and set aside.

In a large bowl, with a handheld mixer or stand up mixer, beat the vegan butter and sugars together until light and fluffy. Add pumpkin puree and vanilla. Stir to combine.  Slowly add the dry ingredients, mixing together until combined. Fold in the chocolate chips.

Drop cookies onto baking sheet, about 2 tbsp each. Press down lightly and bake for 10-12 minutes, until edges golden.

Filed Under: Eating in Season, Fall, sweets Tagged With: , , , ,

Pumpkin Bread Pudding with Maple Caramel Sauce

October 16, 2012 6 Comments

The rainy season has begun in Portland, Oregon and while 8 months of rain is a bit drearisome, I always look forward to the first few weeks. The coziness of hunkering down in the house, a fire in the fireplace and the dog sitting at my slippered feet; the feeling is irreplaceable really.

The days are getting shorter and wetter and my evening are becoming filled with knitting children’s Christmas presents, drinking Spicy Chai Lattes, and, when I’m really lucky, eating Pumpkin Bread Pudding. 

Pumpkin Bread Pudding 
serves 2

2 cups homemade challah or French Bread

1/3 cup soymilk
1/3 cup soy creamer or coconut milk
3 tbsp chickpea flour + 3 tbsp water
2/3 cup pumpkin puree
1/3 cup brown sugar
1/2 tsp vanilla extra
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
pinch of salt

Maple Caramel Sauce

2 tbsp maple syrup
1 tbsp soy creamer or coconut milk
1 tsp arrowroot powder

Preheat oven to 350 degrees F. Lightly oil a small (two person) baking dish or two 12 ounce mason jars or mugs.

Cut bread into 1/2 inch cubes. For best results the bread should be a slightly stale so that it won’t fall apart in the custard. If fresh bread is your only option, toast cubed bread in the oven for 10 minutes at 300 degrees F.

Whisk together the pudding ingredients (everything from the soymilk to a pinch of salt) in a small bowl until completely smooth. Fold in the cubed bread until it is fully hydrated. Refrigerate for 30 minutes. With a slotted spoon remove the bread from the custard and place in the prepared baking dish.  Pour the remaining custard over the bread so that it is fully submerged.

Bake for 20-45 minutes (times will vary greatly depending on size/shape of baking dish) until pudding has firmed up and the tops has turned golden brown. Let cool for at least 20 minutes.

To prepare the Maple Caramel Sauce whisk together maple syrup and arrowroot powder in a small sauce pan, over medium heat. Bring mixture to a boil and allow it to boil for 3 minutes, stirring constantly. Sauce should begin to thicken at this point. Remove from heat and add creamer. Stir to combine. Let cool slightly. It will continue to thicken while cooling.

Pour sauce over bread pudding just before serving. Enjoy!

How do you enjoy the rainy/cold season when it’s too wet to go out and play?

A couple days ago Jason and I started watching Friday Night Lights. I’m not yet entirely sold on the show, but I do see it becoming one of the many ways we make it through the rainy nights ahead of us.

There are still a few days left to enter into my giveaway! Follow this link to find out how you could win a year subscription to VegNews Magazine. 

Filed Under: Eating in Season, Fall, sweets, sweets Tagged With: , , , , , ,

Pumpkin Pie Oatmeal

October 4, 2012 8 Comments

Day 4 of Squash week: Pumpkin Pie Oatmeal. I had half a can of pumpkin puree left over from my Maple Pumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite oatmeal.

If you like pumpkin pie and think it would make a great breakfast, you’re gonna want to try this one.

Pumpkin Pie Oatmeal
serves 2

1 cup rolled oats
1 cup water (sub 1/2 cup soy milk for extra creaminess)
3 tbsp pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg and ginger
pinch of salt

1-2 tbsp maple syrup
2-3 tbsp soy milk or creamer
1/4 cup pecans, chopped (optional)

Combine oats, water, pumpkin, and spices in a small sauce pan over medium heat. Once oats begin to boil, turn heat down low and stir. Let simmer for a few more minutes, stirring occasionally, until water has evaporated and oats are cooked all the way through. Remove from heat and serve up immediately.

Top with maple syrup, soy milk, and pecans.

Filed Under: breakfast, breakfast, Eating in Season, Fall Tagged With: , , ,

Maple Pumpkin Donuts with Spiced Glaze

October 1, 2012 44 Comments

Over the weekend I bought one of these:

I had been wanting to bake some donuts for awhile; a pastry to go with my Spicy Chai Tea Latte.  I have a weakness for pastries, you see. Surprising that after so many years in the pastry-making business, I still can’t seem to get enough but it’s true. So instead of denying myself of the buttery, sweet goodnesses, I find ways to make them healthier. Baked donuts: the perfect solution. 

These maple pumpkin donuts are a dream come true. Dipped in spiced glaze, they are like bitting into a piece of Autumn.

Baked Maple Pumpkin Donuts
makes 6

1/4 cup vegetable oil
1/2 cup maple syrup
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ginger and nutmeg
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup + 2 tbsp all purpose flour, sifted

Cinnamon Spiced Glaze 

2/3 cup powdered sugar
1-2 tbsp soy milk
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat the oven to 350 degrees F. Lightly grease a donut pan. If you don’t have a donut tin, you can make muffins…but then you won’t be eating donuts and that’s kind of sad.

In a small mixing bowl combine oil, maple syrup, pumpkin puree, spices, salt, and baking powder. Whisk together until smooth. Add sifted flour and mix to combine. Do not over mix; you do not want the gluten to develop.

Evenly spoon batter into donut pans, batter should be nearly to the top. Smooth tops and place in oven. Bake for 15-18 minutes, until toothpick inserted in the middle comes out clean. (If you’re making muffins bake for 25-30 minutes).

Let donuts sit for a couple of minutes then transfer them to a cooling rack. Let cool completely.

Meanwhile mix together the ingredients for spiced glaze. Dip cooled donuts, tops only, into the glaze and return to cooling rack to let glaze set up.

Filed Under: breakfast, Eating in Season, Fall, snacks, sweets Tagged With: , , , , ,

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