Strawberry & Chocolate Ice Cream Cups (Raw)

Strawberries and chocolates.  This combo is seriously delicious!  It's not just my favourite but the whole family's especially my son.  This dessert is made specifically for him.  I usually get a list of what he wants to eat during the week.  Now that he has a summer job, it includes his packed lunches and snacks but this is for that special treat usually enjoyed after those few days where he has to take a 2 hour bus ride home.  

Desserts doesn't have to be complicated.  They should have wholesome ingredients, quick to make and the serving just enough to satisfy that sweet craving.  This recipe is all that.  Here are the tools necessary in making this recipe:
- A high speed blender (this is a must to get that smooth consistency of the ice cream cups).
-  Silicone mini-moulds (I used these) or mini muffin liners
- Muffin tray like one of these
- Small sauce pan to melt the coconut oil and/or cacao butter.

Strawberry & Chocolate Ice Cream Cups
Ingredients:

Strawberry Layer
1/2 lb. organic strawberries, approximately 1/2 pack
+ a few more for toppings (thinly sliced)
2 c. raw cashews, soaked overnight and rinsed
1/4 c. fresh orange juice
2 Tbsp. lemon juice
1/4 c. maple syrup or raw honey
1/2 c. melted coconut oil
1/2 teaspoon vanilla essence or powder
2 Tbsp. frozen blueberries (optional and for colour balance only)

Place all ingredients in a high speed blender with the berries and all the liquid ingredients being on the bottom and the cashews on top for easier blending.  Whizz until smooth.  Adjust the taste. Line the muffin tray with the silicone moulds or muffin liners then pour the mixture into each cavity, leaving approximately 1/8" for the chocolate topping (see photo above).  Lightly bang the tray a few times into the counter so the mixture settle.  Freeze for 3 - 3/12 hours.

Chocolate Topping
1/2 c. chopped cacao butter or coconut oil
1/2 c. raw cacao powder
1/4 c. maple syrup
1/2 tsp. vanilla
A few drops of orange oil (optional)
pinch of good salt

In a small sauce pan, boil water then lower the heat.  Place all the ingredients in a small bowl and then place the bowl on top of the pan and stir until the mixture is well incorporated.  Take  out the frozen berry cups then spoon 2 - 2/12 Tbsp. of the chocolate sauce on top.  Let it set for 2-3 minutes then top with thinly sliced strawberries and other things that you may fancy like flowers or chopped nuts.   Peel off the liners, let it thaw for 8-10 mins. and serve.  Enjoy!
 

So it's Father's Day tomorrow.  I hope you will make this day a special one for the special dad in your family.  My hubby doesn't want any gifts so I decided to make him my version of homemade chocolates.  They usually give him that big smile.

For this month of June, I'm learning about the heart, my own heart specifically.  It's the perfect time to understand God's wisdom about it and see where I can change.  And as always, every time you embark on learning something, you sure get tested.  Change is not always easy but everything will all work out in the end. 

"Guard your heart above all else, for it determines the course of your life."
Proverbs 4:23, NLT

Tri-colour Raw Cheesecake (Happy 17th to our 4th of July Baby)

The 4th of July is not only a grand celebration at the South of the border but also at our home.  Our boy was born on the 4th of July seventeen years ago.  My, how time flies!  At first, I was just like any other mum, very excited and at the same time tired or a bit confused on being a new mother.  Sleep was elusive as he was an active baby with no set routine. He loved to interact, played a lot and constantly needed company.   I thought I would never survive the early part of motherhood.  Then, as if I just blinked and he's a grown young man, taller than his 5'9" dad.  And he's 17.  How cool is that!  

These last few days, I've been reflecting on how much God has blessed my husband and I with this wonderful gift!   We had him 4 years after we were married, something we thought would never happen as we had a few hurdles to overcome, mostly me in trying to conceive.  Psalm 127:3  says "Sons are a heritage from the LORD, children a reward from him.  It's a scripture that I hold dear to my heart.

So to  celebrate, I made a 3-layered vanilla and berries raw cheesecake.  The closest we can get to to red, white and blue.  He loves berries and of course the cheesecakes that I've been making lately.  It's a variation of this earlier post, my own birthday day cake in January...except it's a bit bigger.   Berries are currently in season and many of them are locally available.  Just make sure to pick up organic varieties if you can.  Strawberries are on the list here of produce with high pesticides called the Dirty Dozen +.

Vanilla and Berries Tri-colour Raw Cheesecake
Ingredients: (Preferably Organic)

Crust:

1 1/2 c. raw almonds
1 c. coconut flakes
6 Medjool dates, pitted

Place all ingredients in  a food processor and pulse until mixture becomes sticky.  Transfer into an 8" Springform pan and press firmly.  You can also use a 9" and the cake will be just a tad thinner than this one.

Filling:

3 c. raw cashews, soaked for 4-6 hours then rinsed
1 /4 c. coconut butter, softened
1 1/4 c. coconut oil, melted
1  c. coconut nectar or maple syrup
1 1/2 vanilla pods, scraped or 1/2 tsp. ground vanilla 
3/4 c. lemon juice
1  1/2 c. fresh strawberries, chopped
1 c. fresh blueberries, 
1/2 c. frozen blueberries, thawed (it gives it a much deeper purple colour)

Toppings:
3/4 c. blueberries
1 c. strawberries, sliced

Method:

 In a high speed blender, combine the first 6 ingredients and blend until smooth.  Divide the mixture into thirds.  Put back 1/3 into the blender, add the strawberries and blend until incorporated.  Adjust the taste if necessary.  Pour into the crust.  Place the pan in the freezer for 10 mins. to firm up.  Next, pour the other 1/3 (vanilla layer) over the strawberry layer.  Place it back into the freezer for another 10 mins.   Rinse the blender and add the last third with the blueberries and blend until smooth.  Adjust the taste.  Bring out the pan again and pour over. the vanilla layer.  Freeze for 6 hours.

To serve, pop out the cake from the pan while it's still frozen.  This will keep the cake from sticking into the sides of the pan.  Let it soften for 20-30 mins.  Run a knife through hot water then cut the cake.  Top with berries. I love this cake when it's semi-frozen.  It tastes like ice cream!

Suggestions:

The  sweetener can be reduced to 3/4 cup.   I'm serving this to our extended family who would enjoy a much sweeter dessert.  Other kinds berries can also be used like raspberries and blackberries.  For these types, it's a good idea to strain the seeds for a smoother consistency.

Did you celebrate the 4th of July?  When I made this cake, I also gathered some wild flowers near our home.  They are so pretty!  Summer is such a fun season.  I'm trying to enjoy every bit of it since the warmer months in Canada are too short.   I hope you are having your own share of Summer fun!

Warmly,

Lina

Blood Orange and Chocolate Layered Raw Cheesecake

Happy Easter and Happy Spring!  Although I've been missing in action for 2 months, there's a big reason why...let me tell you.  One of my wishes for a long time was granted.  I was able to go for four weeks to beautiful and sunny Santa Monica, California to train at the prestigious Matthew Kenney Culinary Academy.  It was a blast!  Take a look at this photo taken on my first week at the Academy with Matthew Kenney.  I will be posting some of my other iPhone photos and of course my experiences in the coming posts when I get a chance to get everything all sorted out.  

Everyone has been asking me "what now?"  As some of you may know, I am 54 years old and I work as a Team Leader in Residential Mortgage Underwriting.  I've been in this industry for almost 20 years.  My love for health and wellness came about when I was turning 50 as a result of my own health journey.  It has now become my new passion.  So I've been on a path of learning: graduating as a health coach from IIN in September 2013 and raw chef training has always been in my heart for a while.  I am so blessed to be able to have the chance to do just that.  For now, I will remain in my day job while doing my new passion in between.  As I love to say, "things will happen organically."  They always do.  So now let me share with you our Easter 2014 Dessert!

Making this dessert reminds me of the Santa Monica Farmer's Market.  Every Wednesday, it is bursting with energy, excitement, colours and abundance from the earth.  Citrus was in season when I was there.  Our class made a few trips there for our projects as it was only across the street from MK Academy.  It also reminds me of our Final Presentation. I would have made this as my dessert course...I don't know why I didn't??  Anyway, I love blood orange! They are so colourful and nutritious. Anthocyanin is an antioxidant that provides the blood orange its distinct colour.  

Blood Orange and Chocolate Raw Cheesecake

Crust:
1 cup raw almonds
1 cup Medjool dates, pitted
1 Tbsp. lemon

In a food processor, pulse the almonds until they are coarsely chopped.  Add the dates and lemon and continue to process until they stick together when you pinch it.  If your dates are too dry, add a bit of water, 1 teaspoon at a time making sure it won't be too watery.  Press the mixture into an 8-inch spring form pan.

First Layer (Blood Orange)
1 cup raw cashews, soaked until soft (4-6 hours), drained
3/4 cup blood orange juice
2 Tbsp. lemon juice
1/4 c.  coconut nectar or maple syrup
3 tbsp. orange zest
1/4 c. coconut butter, melted
1/4 c. coconut oil, melted

Combine all ingredients in a high speed blender.  Blend until smooth. Adjust the taste (the crust is sweet so it blends well with the not so sweet 2 layers). Pour over crust.  Place the  pan in the freezer to set for 10 minutes while you get to work on the top layer.

Top Layer (Chocolate and Orange)
1 cup raw cashews, soaked until soft (4-6 hours), drained
1/2 c. orange juice (I used regular orange)
1/4 c. cacao butter, grated or chopped then melted
1/3 c. coconut nectar or maple syrup
1/4 tsp. vanilla powder
a pinch of salt
1/4 c. raw cacao powder

Combine everything except the cacao powder in a high speed blender.  Blend until smooth.  Add the cacao powder in 3 stages at the last part of blending.  Adjust the taste.  Pour over the blood orange layer.  Freeze for 6-7 hours.  Remove from freezer 30 minutes before serving.

Optional Add-On's

Candied Oranges
Slice 1 -2 oranges in rounds.  Coat the slices in 2-3 Tbsp. of maple syrup and dehydrate until they become dry, about 36 hours. Cut out the peels with a pair of kitchen scissors or sharp knife. 

Chocolate Bark
1/4 c. cacao butter, grated or chopped
3 Tbsp. maple syrup
3 Tbsp.  raw cacao powder
pinch of salt
1 Tbsp. chopped pistachios

Combine everything in a bowl  except for the nuts and place it on a double boiler to melt or  over a pot of simmering water. Spread  thinly on a pan lined with parchment paper.  Scatter the pistachios then place is freezer to set for 15 minutes.  When done, break them in different sizes.

Coulis
1/2 c. blood orange
1 small Fuji apple
1 Tbsp. chopped mint leaves
pinch of cardamom
Combine everything in a high speed blender.  Blend until smooth. Adjust the taste and check for consistency.  Add more apples for thicker sauce.

Assemble:  Serve a slice with candied blood orange rounds, chocolate bark and coulis.  Some chopped pistachios are great too.  Decorate the plate as you would want to. Enjoy!

I hope you had an awesome Easter celebration with your family.  I will be sharing some of my own MK-inspired creations in the coming weeks so stay tuned!

Warmly,

Lina