CREME BRULEE

Your guest will not believe its actually healthy!

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CHOCOLATE PIE

Tip for serving: don't say there's avocado in there till after the last licks, your family & guests will never guess!! 


Ingredients:

CRUST:

1/2 cup coconut flakes 

1 1/2 cups almond flour 

2 tbsp maple syrup 

2 tbsp coconut oil melted, plus more for brushing spring pan

Pinch salt 

CHOCOLATE FILLING :

2 med size avocado, barely ripe on the firmer side 

1/2 cup cocoa powder

3/4 cup maple syrup 

2 tbsp coconut oil melted 

1 tsp vanilla  

Directions: 

Combine all crust ingredients in food processor and pulse till cookie like dough texture forms. 

Brush a spring form 9 inch pan with coconut oil. Press down to make an even layer and to come up on the sides too (approx 1/2 inch). Bake the crust for 15 min  at 350 till golden brown. Let the crust cool.

Combine all the filling ingredients in the food processor and blend until the mixture is smooth without any lumps, approx 2 min. 

Pour the chocolate filling into the cooled crust and spread into an even layer.

Decorate with fresh raspberries and place in the fridge for at least one hour. Lasts up to 3 days.

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CHOCOLATE MOUSSE CUPS

pretty and nutritious

Another alternative to the pie recipe above are little cups with the chocolate mousse topped with pom seeds or berries!

APPLE WINE CRUNCH

Watch the video below to see how to make this amazing dessert!

Ingredients:

6-8 apples cut up in chunks

Sauce:

2 bags frozen raspberries

1 cup wine of your choice (I use bartenura)

1/2 cup maple syrup 

1 freshly squeezed orange

Crunch:

3-4 cups rice crispies

1/2 cup chopped walnuts

1 cup slivered almonds

3/4 cup coconut flakes

1/2 cup oil

drizzle honey/maple syrup (approx 1/4 cup)

FRUIT CUPS WITH WINE CRUNCH

As an alternative you can serve the above recipe in little cups with blended mango, the raspberry sauce, the crunch and assorted cut up fruit cups in assorted variatons- pretty, light and colorful!

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CHOCOLATE SOUFFLE

Deliciously rich yet light Chocolate Soufflé for a fabulous dessert.

Ingredients:
1 cup thick coconut milk
1 1/4 cup coconut sugar 
1 bag choc chips or dark chocolate  (10 oz) 
8 eggs 
Directions:
Heat coconut milk and coconut sugar in pot until sugar dissolves. Add chocolate and stir till melted. Take off heat and let cool a few minutes. Separate eggs and mix in egg yolks. Beat up egg whites with beater till peaks form add another 4 tbsp coconut sugar and fold  into choc mixture till all mixed. Pour the mixture into ramekins and bake at 350 for 15 min till soufflé has risen and a little crispy on the outside. Serve warm with thick coconut milk mixed with some honey and berries in the side.

RAW CASHEW BITES

These little bites hit the spot for friday nights

Crust: 

1 cup almonds/pecans 

1 cup pitted dates 

Blend in food processor and pat into 9 by 13 pan

Filling:

2 1/2 cups soaked cashews (3-5 hours) 

4 tsp vanilla extract 

1/2 cup maple syrup 

1/4 cup coconut oil melted 

1/4 cup lemon juice (1 lemon)

1/2 cup almond milk

Pinch salt 

Blend in food processor and pour over crust. Freeze. Cut into little bite size. 

Drizzle with blended strawberries with a little honey or maple or melted chocolate chips with 1 tsp coconut oil. 

 RUSTIC PEAR TART

Ingredients: 

TART PASTRY:

2 cups spelt flour (I did 1 whole & 1 white)

2 teaspoons stevia/truvia 

Pinch salt 

1/2 cup oil

1/2 cup cold water 

1 tsp vanilla extract 

PEAR FILLING: 

4 pears cored and thinly sliced

1 cup red wine 

1/2 cup maple syrup 

1 tbsp spelt flour 

Directions:

Mix pastry ingredients with fork till dough is formed. Shape into a ball and chill in fridge for approx 1 hour. Roll dough out into a large rectangle on floured surface and place on baking sheet. 

Pour wine and maple in a pot and bring to boil, add sliced Pears and simmer for 5 more minutes. Drain pears (reserving the wine mixture) and mix in the 1 tbsp of flour with the pears. Spread the pears on the rolled tart dough and fold the edges of the dough over. Pour half the wine mixture over the pears. Bake at 400 for 30 min till golden brown. 

FLOURLESS CHOCOLATE MOUSSE CAKE

Ingredients:

8 oz chocolate chips 

1/2 cup light olive oil

2 tsp vanilla extract 

8 eggs separated 

1 cup Stevia 

Directions:

Coat a 9 by 10 inch spring form pan with cooking spray. Combine chocolate, oil, vanilla in a med saucepan over low heat. Melt chocolate mixture and then cool. In an electric mixer beat egg yolks a few min then add 1/2 cup stevia and continue beating till light. Add Yolk mixture to chocolate mixture and mix well. 

Place egg whites in a bowl and beat for 3-5 min until frothy. Add remaining 1/2 cup stevia and beat a bit longer until stiff. Fold batter into yolk and chocolate mixture. Pour 3/4 of batter into prepared pan. Bake 30 min at 350 degrees until top of cake is set. Cover and refrigerate remaining batter. When baked cake is cooled spread refrigerated raw batter on top of cake. Cover and freeze. Before serving transfer cake to a serving platter and remove spring form pan. Worth baking as a delicious party or Shabbat dessert it's so delicious!! Freezes very well!

PEACH PIE

Dairy

 Slice some delicious peaches in a spring form tart pan. Sprinkle coconut sugar and cinnamon.

For the dough: (these are my mini biscotti recipe so you can make biscotti too with this dough) 

Ingredients:

1 egg 

1/2 cup melted butter 

1/2 cup maple syrup 

1 cup oats 

1 1/2 cups almond flour

1 cup whole wheat/spelt flour 

1 teaspoon baking powder

1 teaspoon vanilla 1

Pinch salt 

Mix all ingredients with fork. Pat onto peaches. Bake at 350 for 20 min till golden and peaches are soft. 

APPLE, PLUM. PEACH PIE

Gluten free

6-8 plums, peaches or apples peeled and sliced.

1 1/2 cups almond flour 

3 tbsp oil

3 tbsp pure maple syrup 

1 tsp vanilla extract 

Pinch salt 

Place sliced fruit in a round pie or square dish. Mix the rest of the ingredients till crumby yet moist mixture forms. Sprinkle topping over fruit. Bake at 350 degrees for 35-40 min.  

APPLE

PLUM

PEACH

MUM'S PINEAPPLE DESSERT

STRAWBERRY TRIFLE SHORTCAKE 

Ingredients: 

3 cups spelt flour 

3 tsp baking powder 

Pinch salt 

1 cup unsweetened apple/pear sauce 

1/2 cup coconut oil melted 

1 cup almond milk

2 eggs 

2/3 cup honey 

2 tsp vanilla extract 

Directions:

Mix wet ingredients with fork or hand beater, add dry ingredients and mix till well combined. Bake in 9 by 13 pan for approx 30 min till tooth pick comes out clean. 

Cream:

2-3 cans thick coconut milk chilled in fridge for a few hours or overnight and only use thick part. Beat for a few seconds with hand beater  and add 1/3-1/2 cup honey to sweeten (depending on desired sweetness).

When cake is cooled, cut into pieces and layer, cake, cream and sliced strawberries in a trifle dish. Can be layered a few hours before and place in fridge. 

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©2019 BY RIVKAH KRINSKY