Author: Chef Kim

February is Heart Health Month during which Valentine’s Day is celebrated. Too bad Valentine’s Day does not focus on the physical health of your heart. Instead we find the opposite with the rise in blood sugar and inflammation resulting from all the chocolate and candy that is consumed. I don’t want to cancel Valentines, but rather give you a recipe for Valentine Truffles that are good for your heart. These plant based treats are sure to please. However, moderation still applies.

Valentine Truffles are made with:

• Avocados – a good fat for the body, good source of fiber, vitamin K, C and folate
• Raw cacao powder – rich in antioxidants and help with inflammation, a good source of iron, protein and magnesium
• Berries – rich in antioxidants, excellent source of vitamin C, fiber and manganese

The avocado makes a lusciously smooth chocolate filling surrounded by a crispy cacao coating. To add texture stir cacao nibs or chopped nuts into the filling or sprinkle over the coating before it sets.

For another chocolate Valentine treat try these Mocha Energy Love Bites

Give these a try and gift your special someone a heart healthy truffle that says you care!

Print Recipe

Valentine Truffle

A luscious cacao filling surrounded by a crispy chocolate shell.

Prep Time25 mins

Chill time1 hr

Course: Dessert

Cuisine: American

Keyword: avocado, cacao, strawberries

Author: Chef Kim

Equipment

• blender

Ingredients

For the filling

• 1/2 cup strawberries or use 1/4 cfreeze dried berry powder
• 2 avocados
• 1/4 cup coconut cream solids from a can of full fat coconut milk
• 1/3 cup raw cacao powder
• 3 Tbsp maple syrup
• 2 pinches stevia powder or a dropper (optional)
• 1 Tbsp almond butter, cashew or tahini butter
• 1/2 tsp coconut aminos or tamari substitute 1/4 tsp sea salt

For the coating

• 1/3 cup maple syrup, coconut syrup or yacon syrup
• 1/2 cup cacao powder
• 1/4 Cup virgin coconut oil
• 3 Tbsp cacao butter, grated or more coconut oil
• 1/2 tsp vanilla extract
• berry powder for garnish optional

Instructions

For the filling

• Add berries to a blender and puree.
• To the puree, add the avocado, coconut cream and cacao powder and blend well, stopping and scraping down sides when needed.
• Next, add in the sweeteners, nut butter and aminos or salt. Blend well.
• Transfer mixture to a small bowl. Line a cookie sheet with parchment paper.
• Use a small scoop or tablespoon to portion the filling into small dollops on the parchment paper.
• Place cookie sheet in the freezer while you make the coating.

For the coating

• Melt the coconut oil and cacao butter in a bowl in a warm oven or over boiling water. Whisk to melt evenly.
• Add the liquid sweetener you're using along with the cacao powder and vanilla and whisk together until its shiny and smooth.

Assembly

• Remove filling from the freezer when its firm to the touch.
• You can dip the filling balls in the cacao coating, and place back on the parchment paper.
• To garnish each truffle, sprinkle with a pinch of berry powder. This is optional.
• Or you can drizzle the cacao coating over the filling, chill them to set the coating, turn them over and drizzle again to completely cover them in chocolate.
• Chill until ready to serve.

Notes

Freeze dried berry powder can be found online at nuts.com or you can crush the freeze dried berries found in packages in the grocery store, usually located by the raisins. 

Do you crave silky chocolate richness? Sometimes I just need a bite of chocolate to satisfy. Well this rich chocolate silk pie is quick and easy to put together and full of satisfying plant protein instead of simple carbs. You will feel the difference after eating this dessert compared to one filled will butter, cream, sugar and flour.

Once you gather your ingredients, it only takes about 15 minutes to put together. Then it chills for a couple hours to set. So it’s a perfect dessert to make a head.

The crust is a combination of nuts and oats, but you could easily substitute sunflower seeds or all oats for it to be nut free, or all nut or seeds for for it to be grain free.

The filling uses melted chocolate chips, for dairy and nut allergy choose chocolate like good life, but your favorite chocolate chips/bar can be substituted. I prefer the bitter sweet or 70+% organic cocoa bars. To control the amount of sugar usually found in chocolate chips, you can use cacao powder, coconut sugar, monk fruit or maple syrup as a substitute. The bulk of the filling is avocado and organic silken tofu. Only use organic tofu, as soy is one of the largest GMO crops. And if soy is an allergen, this can be made using only avocado.

When I serve this pie, I like to add sliced bananas and coconut whip cream just before serving to keep the bananas from browning. Another idea is adding sliced strawberries on top or as a layer over the crust before adding the chocolate filling. This would make a decadent Valentine’s Day dessert! Are you ready to make it yet? You can skip the whip cream and serve with this yummy ice cream.

Let me know what you think and send me some pics if you give it a try. I hope you enjoy it.

Print Recipe

Rich Chocolate Silk Pie (plant based)

Quick and easy, rich and delicious!

Prep Time30 mins

Course: Dessert

Cuisine: American

Author: Chef Kim

Equipment

• food processor
• Pie dish

Ingredients

Crust

• 1 cup raw pecans sub other nuts or sunflower seeds
• 3/4 cup Old fashioned oats
• 2 tbsp coconut or date sugar
• 1 1/2 tbsp coconut oil
• 1/4 tsp sea salt
• 1 tbsp water

Filling

• 2 1/2 cups vegan dark chocolate chips melted
• 1 cup avocado Fresh or frozen, thawed
• 1 box organic silken tofu (shelf stable pack) soft or firm
• 1 tsp vanilla
• pinch salt
• 1 pint strawberries (optional)
• 2 bananas (optional)

Whip cream

• 1 can full fat coconut milk or cream
• 1 tsp vanilla
• 1 tbsp Organic cane sugar or monk fruit

Instructions

For the crust

• Combine nuts and oats and sugar in a food processor and pulse to a coarse meal texture.
• Add the coconut oil and pulse to incorporate.
• Add water and pulse until mixture begins to stick together.
• Transfer to a 8-9 in pie pan and press into the bottom with a slight edge up the side of the pan.

For the filling

• Melt the chocolate chips, by placing in a small glass baking dish in a preheated 300 degree oven or toaster oven. Or in a bowl over a pan of boiling water. *see note below to substitute.
• wipe out any crumbs from the food processor and add the tofu and avocado. Turn on and blend until smooth.
• Add the vanilla, salt and melted chocolate and blend again until the chocolate is evenly combined, scraping down the sides when necessary.
• If using strawberries, wash and slice them making a layer over the crust. If using bananas, I recommend waiting until you serve to put slices on top of the pie.
• Transfer filling to crust and smooth evenly. Chill for at least two hours.

For the whip cream

• Chill the can of coconut milk for at least an hour.
• Open can and scoop out the solid cream into a bowl, reserving the liquid to add to smoothies or soups.
• To the cream add vanilla and sugar. Whisk or beat using a hand mixer.
• Chill until ready to serve.

Notes

To use cacao powder instead of chocolate chips, add 1/2 cup cacao powder and 1/3 cup of maple syrup, coconut sugar or monk fruit/erythritol blend to the tofu avocado in the food processor. This will result in a softer filling that doesn’t firm up as much as using the chips. But it’s still delicious! Be sure to taste the filling to adjust the cacao and sweetness, if needed, before pouring it into the crust.

Do you need a Halloween dessert? These Pumpkin Mousse Shots are scary good! You don’t have to save this recipe for Halloween, though. The mousse is perfect poured into a crust and served as pumpkin pie, or cut into pumpkin bars or try freezing it for a pumpkin ice cream, have you ever tried that?

Did you know that pumpkins were first called “pumpions” after the French “pompon”, referencing their round shape, according to the history.com, and were first cultivated in 5500 B.C. in Central America. They were taken back to Europe by explorers of the New World and incorporated into European pastries and pies. The Pilgrims would have been familiar with pumpkins and it is probable that pumpkins made an appearance in some form at the first Thanksgiving. They were most likely cooked in layers with apples and herbs. It is surprising to me, that it wasn’t until after the Civil War that pumpkin pie reached its national acclaim. In 1929, Libby began canning pumpkins which replaced the need for roasting and straining one’s own pumpkin and that lead to pumpkin pie becoming a family tradition.

This pumpkin mousse is a no-bake recipe if you use canned pumpkin. If you roast your own pumpkin and purée it, I recommend allowing the purée to sit over a strainer lined with a coffee filter or paper towel to remove some of the moisture.

You can also make this with raw pumpkin or squash. Peel and chop the raw pumpkin and place it in a blender. Blend on high to purée for about a minute. Scrape the sides of the container and blend again until smooth. Let this purée sit over a strainer to remove some of the moisture before continuing with the recipe.

Let me know how you like this, it’s easier than baking a pumpkin pie. I think it will become a family favorite.

Print Recipe

Pumpkin Mousse

Creamy Pumpkin flavor in every bite!

Prep Time20 mins

Chill time4 hrs

Course: Dessert

Cuisine: American

Keyword: dessert, mousse, pumpkin

Servings: 6

Author: Chef Kim

Equipment

• blender

Ingredients

• 1 1/2 cups pumpkin puree cooked or raw
• 1/2 cup date paste dates packed and blended smooth with a little water
• 1/2 cup nut or oat milk
• 1 teaspoon vanilla
• 1/2 cup coconut sugar grind into a fine powder or Substitute 1/4 cup maple syrup
• 2 teaspoons of pumpkin spice mix 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp clove
• 1/3 cup coconut oil melted

Instructions

• In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. If you don’t have premade date paste, make that first in the blender, adding 1/2 cup packed, pitted dates and 2 tablespoons of water. Blend. Then add other ingredients.
• Add in the pumpkin puree and spices, blend again to combine. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds.
• Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours. This makes great shot glass desserts. Just portion into glasses and chill. Enjoy!

Notes

Pictured, are pumpkin mousse shots, with chocolate daggers. To make the chocolate daggers for garnish, melt 1/2 cup dairy free chocolate chips And spread out onto a sheet of wax paper or parchment. Roll and stick in the freezer to chill. When you unroll, the chocolate will break into shards. Garnish mousse.

When you need a frozen creamy dessert, blend up this frozen banana nice cream and enjoy! You’ll feel like your indulging, but there’s everything right about this dessert and nothing to be ashamed of. Frozen banana nice cream to the rescue!

You need to plan ahead so that you have frozen bananas in the freezer ready to go. The coconut milk can be substituted with almond or oat milk, but coconut is quite a bit creamier if you use the canned full fat coconut milk. Then all you need is a little vanilla and you are set!

By the way this does work with other frozen fruit and vegetables.  Try adding frozen cauliflower to bump the nutrients or even frozen spinach and add a little mint. One of my favorites besides banana Is frozen cherries. So give this recipe a try and You’ll never go back to dairy ice cream. Finish it off with a crunchy granola topping.