Did you know it’s National Chocolate Chip Cookie Day? Celebrate by whipping up these vegan Coconut Chocolate Chip Oatmeal Cookie Sandwiches. Click here for the recipe.
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Curry-Coconut Popcorn Balls
Summer is around the corner here in the US and these popcorn balls would pack perfectly for a picnic at the park. You’ll want a candy thermometer for this one, but you can always follow the carefree Summer ethos and “wing it”. I’m sure it’ll work out fine!
Ingredients:
- 9 cups plain popped popcorn
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 1 teaspoon distilled white vinegar
- 2 teaspoons kosher salt
- 4 tablespoons coconut oil
- 4 teaspoons curry powder
- 1/4 teaspoon vanilla extract
- 1 cup sweetened angel flake coconut, toasted
- 1/3 cup finely chopped candied ginger
Directions:
- Coat a large heatproof bowl with coconut oil or cooking spray and place popcorn in the bowl.
- Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in coconut oil, curry powder, and vanilla until melted and smooth.
- Immediately drizzle sugar mixture over popcorn. Add coconut and ginger and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
- Using oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
via: Chow.com
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Memorial Day is only a couple of weeks away, and we’re already planning our party menus. One delicious idea: these Crispy Tofu “Fish” Tacos with Chipotle Mayo. Click here for the recipe!
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Vegan Chocolate Peanut Butter Cheesecake
Mmmmm! Okay, so I have not reinvented the wheel here but what I did do is make two small cashew-based cheesecakes because I do not have the will power to keep a 9 inch cake in my house. I just don’t. Especially when chocolate is involved. Or peanut butter. I’ll eat it all.
I looked at several recipes to see how much cashews are needed to make a 9 inch cake. Most recipes use 2 cups. I wanted to make 2 cakes in a 4” tart pan (which is I estimated is about a quarter of a 9” cake) so I divided the amount of cashews by 4. Oops. Sorry for the math. I blame myself since I use to be an analytical chemist.
I have made cashew-based cheesecakes several times now, but I think I enjoyed this one the best. Maybe it was the chocolate. Yeah, probably all the chocolate. And peanut butter. Oh my. Be careful not to drool.
Chocolate Peanut Butter Cheesecake
2 large servings or 4 small servings
Materials:
2-3 tablespoons rolled oats
1/4 cup almonds
4-5 Medjool dates, pitted
½ cup of cashews (soaked 4-6 hours)
1 ½ tablespoon coconut oil, melted
7-8 Medjool dates, pitted
1 tablespoon coconut nectar (any liquid sweetener), can be omitted
½ teaspoon vanilla extract
2 tablespoon cacao powder
Dash of salt
Water (up to ¼ cup)
Toppings
Cacao powder
Coconut oil
Coconut nectar
Peanut Butter
Cacao nibs
Method:
Crust: In a food processor, add oats and process until it’s flour-like consistency. Add almonds until very crumbly (almost flour-like, but I have to admit I like the almond crumbs). Add dates until crust comes together. Press mixture down into a tart pan and put in the freezer until it hardens. The crust must be really firm before you put spread the cashew mixture into it so freeze for at least an hour.
Cashew mixture: Place cashews into food processor until crumbly (do not process too long). Put in coconut oil, dates, liquid sweetener, vanilla extract, cacao powder, and salt. Process so that mixture comes together. I ended up adding a tablespoon of water at a time until mixture became smooth. Spread cashew mixture over the crust. Let cheesecake harden for 2-4 hours.
Toppings:
* For the double boiler I used a small pot, filled it with water, placed a small heat proof bowl on top of the pot and brought the water to a low boil. For speed and less bowls, you could melt the coconut oil for each topping in the microwave.
Chocolate drizzle: In a double boiler, heat 1 tablespoon coconut oil then add 1 tablespoon cacao and ½ tablespoon coconut nectar (or another liquid sweetener). I ended up adding more cacao because I like the bitterness but you should experiment with what you like.
Peanut butter drizzle: Melt 1 tablespoon of peanut butter in a double boiler ( I actually mixed in ~1 teaspoon of coconut oil so that it would harden later).
Drizzle all that yumminess over your cheesecakes. Top with cacao nibs. Enjoy the sensational chocolate peanut butter party in your mouth.
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