Blueberry Coconut Pudding

What is it like? 

- Rich 

- Blueberry 

- Coconut-y

Recipe

3-4 servings, 10 minutes prep, 0 minutes cooking

1/2 cup coconut cream
1/2 cup blueberries, fresh or frozen and thawed
4 oz silk tofu
1 tbsp coconut oil
1 tbsp honey OR 5 medjool dates
1/4 tsp cinnamon
1 tsp lemon juice + zest, optional

Directions:

1. Warm up the coconut cream and blueberries (about 30-60 seconds in the microwave or gently on the stovetop until hot to the touch).
2. Place all ingredient in a blender and blend for about 30 seconds.
3. Pour into serving sized cups or bowls, cover, and refrigerate until cold. It is best the next day, but can be served same day.

TIPS
This recipe is best with tart, flavorful blueberries.
Cinnamon is said to have many evidence-based health benefits, such as reducing inflammation and decreasing the risk of heart disease.
If you do not have blueberries, you can try other flavors of fruit!

Raspberry Pudding

What is it like? 

- Creamy 

- Tart 

- Raspberry 

Recipe

3-4 servings, 10 minutes prep, 0 minutes cooking

1/2 cup coconut cream
4 oz silk tofu
10 small medjool dates
1/4 cup raspberry juice (from about 1 cup thawed frozen raspberries)
1 tbsp lemon juice + zest

Directions:

1. Thaw the frozen raspberries over low heat on the stovetop or in the microwave. Then place them in a sieve over a bowl and press them with the back of a soon until you get about 1/4 cup raspberry juice. You can use less juice, but the flavor will be milder.
2. Place dates, coconut cream, and tofu in the blender and blend for about 2 minutes. If the ingredients are too thick to blend, warm them up (about 30 seconds in the microwave should do it).
3. Add the rest of the ingredients and blend briefly.
4. Pour into serving sized cups or bowls, cover, and refrigerate until cold. It is best the next day, but can be served same day.
5. Serve as is, or with left of raspberry puree, whipped coconut cream, and shredded coconut.
6. TIPS:

Let the pudding sit in the fridge overnight and it will taste much better the next day. The date flavor needs time to incorporate with the rest of the ingredients and the texture will also be more creamy.

Chocolate Ganache Pudding with Whipped Cream

What is it like?

- Extra dark

- Smooth

- Creamy

- Satisfying

Recipe

2-4 servings; time to prepare: 15 minutes active, 2 hours passive

1 oz unsweetened ghirardelli 100% cocoa chocolate, chopped into pieces
1/4 cup coconut sugar
1/8 tsp salt, optional
1/4 cup + 1 Tbsp coconut milk
2 eggs yolks (for vegan substitute 1 tbsp coconut oil for richness)

Coconut cream:
1 can coconut cream, chilled solids
1 tbsp honey (for vegan subsitute agave or preferred sweetner)
optional 1/2 tsp orange extract
optional 2 tsp Grand Marnier or triple sec

Directions
Ganache
Place first four ingredients in a measuring cup and microwave for 30 seconds (or you can place them in a small sauce pan over low heat). Mix the ingredients thoroughly with a small whisk and if the mixture is only warm, heat for another 30 seconds and mix with a whisk. (If your chocolate pieces are thick they may need to sit for a couple of minutes to melt.) Thoroughly whisk the egg yolks (or vegan option), and then while whisking the egg yolks, slowly pour about half the chocolate mixture into the egg yolks stirring the whole time. Then return the mixture to the measuring cup and whisk to incorporate. Pour chocolate into 2-4 serving dishes and refrigerate.

Whipped Cream
Remove coconut solid from can, leaving behind the clear liquid at the bottom. Place in deep bowl and mix with beaters starting on low then moving to high until soft or stiff peaks form, whichever you prefer (it will harden in the fridge). Turn beaters off and the rest of the ingredients. With the beaters on high give the coconut cream a quick whip, just enough to incorporate the ingredients. Place whipped cream in fridge until ready to use.

Notes: 
I love strawberries, so it is hard to believe, but I actually prefer this recipe without an fruit, but add some in if you like!

Fudgy Brownies

These brownies have everything you could want in a brownie: crispy crust and fudgy on the inside with one added bonus. Instead of being made with traditional flour they call for what many people believe to be a healthier, whole grain teff flour, which is available on Amazon or at Whole Foods (or many co-ops). I use Bob's Red Mill brand which works superbly. 

Recipe

Makes 16 brownies

1/2 cup sunflower oil (or 1/2 cup + 2 Tbsp coconut oil)
1/4 cup + 2 tbsp cocoa powder (26 g)
1 cup organic cane sugar (210 g)
2 large eggs, at room temperature
2 tsp vanilla
3/4 cup teff flour

optional
1/2 cup semisweet chocolate chips, optional
1/2 cup walnuts, chopped, optional

Directions:

1. Preheat oven to 350 degrees. Grease an an 8 x 8 baking dish.

2. In a large bowls whisk together the oil, sugar and cocoa. If your ingredients (or the egg you’ll be adding are on the cold side, give the mixture a twenty second heat in the microwave until it is warm but not hot. You don’t want it to be so hot that it will cook the egg when you add it.)

3. Whisk in the egg and vanilla.

4. Add teff flour. Using a large spoon, stir vigorously for about 30 seconds. The dough may be thick and that is okay. Stir in walnuts and chocolate chips. Then pour or spoon the mixture into the baking dish. Leveling the top with the spoon.

5. Bake for about 25 minutes or until toothpick inserted comes out clean. Cool completely before slicing. This ensure the brownies will hold together.

NOTE:
Cook time: If the brownies end up slightly "under-baked", and they have trouble holding together they will “dry” out some overnight and will be just perfect the next day. If you plan to serve them 12-24 hours ahead, this is ideal. This way they will taste fresh and deliciously fudgy, and don’t worry, as long as they puffed up all the way they are technically cooked, they just need more time to dry to lose any excess moisture.