dessert Archives - Page 7 of 8 -

August 7, 2014

Toasted Coconut Mocha Hazelnut Raw Brownies

These toasted coconut mocha hazelnut raw brownies are vegan, gluten-free, naturally sweetened, and completely DELICIOUS.

Really, if you’ve never had a raw brownie you must give them a try. In my chocolate milkshake post, I mentioned how cacao powder has transformed our dessert life. These brownies are the perfect example. Ever since discovering raw brownies over at My New Roots, I have never gone back to making brownies the white-flour-refined-sugar way. I do not miss them at all! I almost always have a batch of these stored away in the freezer and often serve them for dessert if we have some last minute guests for dinner. Everyone I have served these to raves about them. They are incredibly rich and just one small piece is very satisfying.

These brownies are naturally sweetened with Medjool dates and the cake-y consistency comes from walnuts, which are ground in the food processor or blender until they become light and fluffy. Studded throughout these chocolatey confections are chopped hazelnuts and toasted coconut flakes. If you want to keep them completely no-bake and raw, simply leave out the toasting coconut step and just use the dehydrated coconut as is.

There are so many possible variations for add-ins here. Instead of coconut, hazelnuts, and espresso, you could add any combination of:

almonds

pumpkin seeds

sunflower seeds

pecans

chili powder

or cayenne (for a little kick!)

However you decide to make these though, I promise that they will be soooo good.

Toasted Coconut Mocha Hazelnut Raw Brownies

Ingredients

¾ cup unsweetened coconut flakes
2 cups whole walnuts
2 cups Medjool dates, pitted
1 cup raw cacao
1 teaspoon instant espresso powder
¼ tsp sea salt
½ cup hazelnuts, chopped

Instructions

Toast coconut flakes in a 350 oven for 5 minutes. Set aside and allow to cool completely.
Line an 8x8 baking pan with parchment paper.
In a food processor or high speed blender, blend the walnuts until they are finely ground and fluffy. (Do not over process and make nut butter!)
Add cacao, espresso powder, and salt. Pulse to combine.
With the food processor or blender running, at the dates one at a time through the feed tube. Process until mixture resembles cake crumbs and sticks together when pressed.
Transfer mixture to a large mixing bowl. Add hazelnuts and ½ cup toasted coconut flakes and use a rubber spatula to combine.
Transfer to prepared pan and press to distribute evenly around the pan. Top with the remaining ¼ cup coconut flakes and lightly press to adhere. Place in the freezer for at least one hour before cutting into squares. These are best served chilled from the freezer or refrigerator.

Notes

adapted from My New Roots

June 26, 2014

Berries with White Chocolate Mascarpone

My baby girl turned 5 over the weekend and to celebrate we had a little backyard tea party for her and a small group of friends. Birthday parties usually completely overwhelm me, but this small gathering was just right this time. All of the food could be prepared ahead of time and it was so fun to watch the girls enjoy themselves.

I had a some leftover mascarpone cheese from when I made a double recipe of Turkey Spinach Taquitos so I used it to make a half batch of these Berries with White Chocolate Mascarpone parfaits. The white chocolate mascarpone comes together in minutes and it makes for such a pretty and elegant dessert. The girls loved getting their own individual portions and it was first thing they wanted to eat. If you don’t feel like assembling parfaits or have extra white chocolate mascarpone leftover, it’s also a great fruit dip. I’ve served this in a bowl alongside some strawberries and sliced peaches. With the abundance of fresh fruit now available, it a perfect simple summer dessert!

Berries and White Chocolate Mascarpone

Serves: 10-12 mini parfaits

Ingredients

6 ounces white chocolate, broken in pieces
1 8-ounce container of mascarpone cheese
¾ cup heavy whipping cream
1 teaspoon vanilla
fresh raspberries and blackberries

Instructions

Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate in the mixing bowl. Stir until the chocolate is completely melted. Remove the glass bowl from the heat and set aside to cool for 5-10 minutes.
While the chocolate is cooling, whisk the mascarpone, whipping cream, and vanilla together until smooth.
Add the melted white chocolate and whisk again until smooth.
Transfer the white chocolate mascarpone mixture to a piping bag or a plastic ziploc bag with a corner cut off.
For individual parfaits, alternate a layer of berries with a layer of white chocolate mascarpone, ending with berries.

Notes

barely adapted from Bon Appetit

June 2, 2014

Raspberry Frangipane Tart

My adventurous world-traveller cousin is here visiting for a few days and I made this raspberry frangipane tart to celebrate his arrival. Frangipane is an almond filling and is somewhat similar to a pastry cream. After it bakes, this tart has a creamy and slightly chewy middle and a buttery and flaky cookie crust. And did I mention it is also flavored with rum? The rum flavor is mild yet distinct and complements the almonds and raspberries perfectly.

I found the crust to be slightly finicky to work with as it did not roll out quite as easily as a more traditional pie crust. Any tears were easily pressed and patched together however and the imperfections were not noticeable once it was filled. I substituted some whole wheat pastry flour for the all-purpose flour, but you can keep it to the all-purpose flour if you prefer. I used a 14 x 4-inch rectangular tart pan, but this will also work in a 9-inch circular pan.

Be sure to plan ahead for this dessert because it needs several hours for the frangipane to set before it is served. After it is set, it can be served chilled or at room temperature.

Raspberry Frangipane Tart

Serves: a 14 x 4-inch rectangular tart pan or a 9-inch round tart pan

Ingredients

For the Crust:
¾ cup all-purpose flour
½ cup whole wheat pastry flour
1½ tablespoons sugar
8 tablespoons (1 stick) unsalted butter, chilled
1 egg yolk, lightly beaten
2 tablespoons ice water
For the Frangipane:
8 tablespoons (1 stick) unsalted butter, room temperature
½ cup sugar
1 egg
1 cup blanched almonds, finely ground
3 tablespoons dark rum
1 tablespoon all-purpose flour
1 teaspoon almond extract
For Assembly:
2 pints raspberries
1-2 tablespoons powdered sugar

Instructions

For the Crust:

Place the flour and sugar into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.)
With the food processor running, gradually add the egg yolk and then the ice water. Process until the dough just comes together.
Using hands, form a rectangular disk with the dough and tightly wrap with plastic wrap. Chill dough for at least one hour.
Roll dough on a floured surface into a 16 x 6-inch rectangle. Line the tart pan with the rolled dough and fold over the edges to fit. Press the edges of the pastry into the tart pan.
Place crust in the refrigerator to chill.

For the Frangipane and Assembly:

Preheat oven to 425.
Cream together the butter and sugar on medium high speed with an electric stand mixer. Add the egg and mix again on medium speed. Add the almonds, rum, flour, and almond extract. Beat together until smooth.
Spread frangipane evenly into the chilled crust.
Bake for 25-30 minutes, until the top is golden brown and filling is set. If the top is turning brown too quickly, cover with foil. (I covered mine with foil during the last 10 minutes of baking.)
Cool on a rack for several hours for frangipane to set.
Decoratively add the raspberries in rows on the tart and sprinkle a light dusting of powdered sugar on top. Serve chilled or at room temperature.

Notes

adapted from The Martha Stewart Cookbook