Chocolate & Coconut Pudding Cups [Vegan & Gluten Free]

Healthy Recipes, Meatless Monday

Yields: 12 cups
Serves: 12
Prep & Cooking: 20-30 mins
Cooling:10 mins
Assembly: 5mins
Setting Time: 4hrs
Type: Dessert
Tools: Food processor, silicone spatula, standard muffin tin,12 muffin casings, measuring jug, small non-stick pot, whisk, dessert spoon

Notes

With no baking and minimal cooking, this little dessert can be enjoyed during the summer months without heating up your kitchen; it’s also a cheeky indulgence for those chocolate and coconut lovers alike!

If you’re like us and do not own an ice cream maker and cannot be bothered with the D.I.Y method, nor do you want to pay for overpriced dairy free desserts with high sugar contents, than look no further. This is a really simple recipe that produces a lovely (cold, yes from the fridge or freezer!) chocolate dessert with a moderate quantity of sugar and saturated fat per serving. 

Continuing from a working idea we shared with you all last December, our Vegan ‘Condensed Milk’ (which uses aquafaba!), we used this to make our lovely DF dessert we are presenting to you today. We noticed that when our ‘condensed milk’ set in the fridge it took on a pudding/custard like texture… and that was a light bulb moment that was not forgotten!

This March an opportunity arose through Foodies100Vita Coco was challenging UK Bloggers to create a recipe using their coconut oil.

Well, some of you might know that although we are not coconut mad, we are still known to use a little coconut oil in some of our baking, on our hair and skin (well, me at least!) and anecdotally for localised gingiva inflammation. However, if you are in any way concerned about your oral health, you should always contact your dental practitioner! 

Vita Coco’s Coconut Oil is 100% Raw and Organic; perfect for beauty and baking needs, including transforming dairy free desserts? Yes! Challenge accepted! So with that in mind, we knew exactly how we could expand on our ‘condensed milk’ recipe and make a delicious dessert. #vitacocoinspiration

 

 

This recipe is a little more indulgent than something we would normally make, but we are not condoning this as an everyday food item. Eating2Health means learning to moderate the frequency and portion sizes of healthy and indulgent foods that we eat, although sometimes it’s nice to have something a little rich and not too sweet to indulge in, like this chocolate dessert.

These chocolate pudding cups are dairy and gluten free, have a light coconut taste, delicious chocolate flavour and a great combination of textures. The pudding is creamy, light and smooth; the ‘raw’ base isn’t overly sweet and has a great texture from the combo of nuts and oat bran (not to mention a lovely dose of fibre!).

Some other good things to note include:

  • As recipe testing is a process, getting the right quantities of ingredients first time around sometimes just doesn’t happen; initially we did not make enough ‘base’ for our pudding, so we had to double the batch. The recipe was amended but our pictures will show half the amount of ‘raw base’ in our food processor. 
  • If twelve puddings cups are too many, simply halve the recipe for both the base and pudding! 
  • If you do not fancy using maple syrup in the pudding, you could substitute it with agave, coconut sugar, unrefined golden caster sugar or some Stevia (to taste).
  • If you do not have oat bran, just use some porridge oats instead. Just process the oats in a food processor until a rough flour consistency is achieved. 
  • The chocolate extract is optional (because it can be a bit pricey) but if you are in the market for trying it, it really amps up the overall chocolate flavour!
  • If you have an allergy or prefer not to use walnuts and almonds, you can substitute them for your favourite types of nuts! If preferred, you can also process 200g of almonds instead of buying already processed ground almonds.
  • We used some aquafaba from white beans, but feel free to use some chickpea liquid instead! 
  • If you want to enjoy this dessert frozen, you’ll have to freeze these lovelies overnight!

 

 

Happy cooking everyone! 🙂

 

Ingredients

‘Raw’ Cacao & Coconut Pudding Base

100g     Walnut pieces
200g    Ground Almond
30g       Cacao powder
80g       Oat bran
50g       Coconut oil
1 tsp      Chocolate extract (*optional)
7 tbsp    Maple syrup

Chocolate Pudding Filling

20g          Corn flour
3g            Arrowroot powder
60ml       Oat cream
80ml       Almond milk*
++++++++ (*unsweetened & fortified)
15g           Coconut oil
125ml       Aquafaba
3 tbsp      Maple Syrup
1 tsp         Chocolate extract (*optional)
15g           Cacao powder

Need an easy print recipe? Print here. 🙂

 

Directions

Prepare the ‘raw’ pudding base.

 

Place 120g walnuts into a food processor. Tip: If you are using whole almonds, add those too! Blend until a meal is achieved. If using, add 200g ground almonds, then 30g cacao powder, 80g oat bran, 50g coconut oil and 1 tsp chocolate extract (if using). Process the mixture, pouring in 7 tbsp maple syrup through the pouring spout as the machine is still running. Process until combined and the mixture forms a tacky and raw dough.

 

Line a twelve-hole muffin tin with twelve paper casings. Carefully remover the blade from the food processor. Use a silicone spatula to remove any dough stuck to the sides of the container. Roughly divide the raw dough into twelve pieces. Place one piece into each muffin casing. Press the dough (evenly) down into the base and outwards to form a little cup/saucer shape (don’t worry if it doesn’t look perfect!). Tip: It won’t cover the entire muffin casing. Place the muffin tin into the fridge until you are ready to fill the casings with the pudding.

 

Prepare the pudding.

 

Place 20g corn flour, 3g arrowroot, 60ml oat cream and 40ml DF milk into a measuring jug. Using a fork, whisk together until combined and no lumps of flour are present. Tip: This liquid will be used to thicken the pudding!

 

  • Place 15g  coconut oil into a medium, non-stick pot over a medium-low heat. Pour in ½ cup aquafaba and the remaining 40ml DF milk. Whisk together.
  • When the coconut oil has melted, add 3 tbsp maple syrup and 1 tsp chocolate extract (if using). Whisk to combine.
  • Add 15g cacao powder. Whisk and keep whisking until it has combined with the liquid. Once the cacao is combined, keep whisking and pour in the flour and milk mixture. Keep whisking until combined and the mixture has thickened. This will take a few minutes, so be patient. Tip: The liquid should never come to a boil but will get quite hot. 
  • Once thickened remove from the heat. Use a silicone spatula to wipe around the sides of the pot, bringing all the pudding back down into the base.  Allow to cool for 10 mins before adding it into the muffin casings. Tip: The mixture will start to set and might form a skin, so whisk the pudding periodically to prevent this from happening; otherwise your pudding might get lumps! 

 

Remove the muffin tin from the fridge. Add the pudding evenly among the casings; about 1 dessert spoon of pudding into each muffin casing. Tip: Use a small spoon to help spread and push the mixture evenly into the casings. Repeat until all of the casings have all been filled. Place the muffin tin into the fridge for about 4hrs. Tip: This will allow the pudding to become cold and completely set into a thick, pudding texture.  **For an additional texture, appeal or flavour variation, try topping yours with: toasted coconut, dried fruits, toasted and chopped hazelnuts or peanuts or a slice of raw or roasted banana!

Tip: Refrigerate any spare puddings cups in an air tight and resealable container; consume within 5 days. Alternatively, insulate and store in an air tight and resealable container; freeze, defrost and consume within 2-4 wks (flavours may alter after this). 

 

 

Enjoy cold from the fridge….

 

 

…or straight from the freezer (well, once defrosted for 30mins first!).

#SwearByIt Recipe Challenge by VitaCoco and Foodies100
 This recipe is also an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.comDisclaimer: This recipe uses a product we were sent for free.  All opinions (and this recipe) are our own.

 

What’s the best dessert or meal you’ve made using coconut oil? 

Mini Pumpkin Pies W/ Homemade Gluten Free Pastry & Vegan ‘Condensed Milk’!

Healthy Recipes

Yields: 26 mini pies
Serves: 26
Prep:10-15 mins
Chilling: 30-60 mins
Assembly: 30-40 mins (Dependent upon skill and the number of kitchen helpers!)
Baking: 20-23 mins
Type: Dessert
Tools: Food processor, spatula, kitchen film, mixing bowl, muffin tins, palate knife, cooling racks

Notes:

Delicious pumpkin pie! Yes, a sweet dessert pie with a spiced, pumpkin-based custard filling. Although not traditional to the UK, it still can be a great alternative to those that like traditional baked goods (mmm pies!) during the festive season because not everyone is keen on brandy butter, mince pies, Christmas cake, stollen or even chocolate desserts!

We fancied something different this year and saw the ‘always slightly over-priced tin of pumpkin pie filling’ at Tesco; unless you live near a farmers market, it can be tricky to source pumpkins past Halloween, at least in our parts (it’s ridiculous!). We’ve tried adding butternut squash to baked goods before, but feel that it’s just too sweet! By all means, use some freshly cooked pumpkin if you prefer!

Using the brand named tinned pumpkin puree as a ‘rough’ guide, we managed to create the perfect, plant-based ‘mini’ version, complete with homemade, gluten free pastry and vegan ‘condensed milk’. There was minimal added salt, no added eggs or dairy to the filling or pastry and we adjusted the spices and cooking times to suit our baking needs!

Our crust is not too sweet and has a lovely (slightly) flaky crust. The pie filling is only mildly sweetened’, we didn’t add ¾ cup sugar like the tin suggested; per serving each pie has about 3.5g of added sugar! We think that this actually makes them more user friendly, as no one needs and not very one enjoys sickly sweet baked goods. People can a dash of DF cream or vanilla yoghurt if they want a bit more sweetness!

A few good things to note:

  • After experimenting with the ‘condensed milk’, it weighed 420g, but in this case we only needed 340g. Ironically if we had just gone ahead and ‘used the lot’, we would have gotten 26 pies! Of course we have adjusted the recipe for you. 
  • As it was our first time experimenting with this condensed milk, we do not know all of it capabilities. Would it still have worked in the same manor if it wasn’t chilled? Perhaps. Would it have tasted the same and have gone further? More than likely, but unfortunately we don’t have the time, budget or desire to go up three trouser sizes to find out! haha! If someone wants to experiment with this, they can let us know! 🙂
  • If you’re planning on making a standard pie, you’ll need 1½ to 2 times the amount of dough (depending on the size of your dish and/or what type of topping you are creating). If you are using the entire quantity of pie filling, you will need to double the dough; one batch of dough makes a baker’s dozen.
  • The pie crust and filling it fairly easy to assemble. The mini pies will take a bit longer to assemble than a standard pie will, but you can take consolation in the fact that they will spend less time in the oven!
  • After baking, the filling was firm to the touch with a custard-y centre. If you want to try achieving a firmer centre, you could always refrigerate the pre-made pies for 30 mins prior to baking! 
  • It’s been taste tested by two people, both of which could have easily eaten more! 

We hope that everyone enjoys this recipe as much as we did, whether you make a full-on pie or these dainty miniature versions!

We’d also just like to take a moment to say that this is our last recipe before Christmas, but hope that everyone has a lovely holiday period- whatever you might be getting up to!

Eat, drink, be merry and stay safe everyone! 🙂

 

 

Ingredients

Need an easy-print recipe? Print here. 🙂

 

Directions

1. Prepare the pie crust. If your food processor is only small (like ours!) you will have to create one batch of dough at a time. Place 150g margarine, 1 ½ tbsp fruit sweetener and 30g coconut oil into your food processor. Then add 300g GF flour, ¾ tsp xanthan gum and 1-2g ground cinnamon. Pulse and process until the mixture has combined and has come together.

 

 

2. Use a spatula to scrap down the sides of the processor’s bowl. Carefully remove the blade. Transfer the dough onto three pieces of kitchen film. Shape each portion into a ball. Wrap, seal and then press each ball into a flat disc.

 

 

3.Place the dough into a refrigerator for a minimum of 30 mins to ‘firm up’ and to help make the dough easier to work with. If necessary, repeat the first two steps until you have created another batch of dough. Tip: If you have the time, leave the dough in the fridge for 60 mins; thirty minutes is OK but sixty minutes is even better! 

 

 

4. In the meantime, prepare the pie filling. Clean out your food processor. Place the chilled ‘condensed milk’ into it. Process until it becomes ‘relaxed’ and smooth. Add the baby food pumpkin puree, 1-2 tbsp fruit sweetener (more or less depending on preference), a pinch of salt and 3-4g ground cinnamon, 1-2g ginger, ¼ tsp nutmeg and ¼ tsp cloves. Process until it’s thoroughly combined and uniform in colour. Tip: You might have to use a spatula to occasionally scrape down the sides of the bowl to help make sure it’s thoroughly combined!

Transfer the mixture into a large mixing bowl. Cover with kitchen film and refrigerate it until you are ready to fill the pie cases.

 

 

5. Grease 1-2 standard muffin tins with a little margarine or rapeseed oil. Depending on your oven and how fast you think you’ll prepare the pie crust, you might want to start preheating the oven to 180ºC/350°F now.

 

 

6. Prepare a clean and floured work surface. Remove one disc of dough from the fridge. Remove and discard the kitchen film. Place it onto the floured surface; knead it a little to slightly ‘relax’ it. Roll it out to a ¼ cm thickness. Cut out a circle shape large enough to cover the top of your muffin tin casing. Place it into the centre of the muffin mould. Gently press it down into the base of the tin. Continue to press and shape it, forming a pie crust that takes up about ¾ of the depth of the muffin mould. Repeat until all of dough has been used. Tip: If the dough tears, just add a little more to patch it up- it’s very forgiving! 

 

 

7. Fill each casing with 1- 1½ (large ‘eating spoonful’s’) of the pie filling. Once you have filled all of the moulds, lift your muffin tin and then gently knock it against your table. Tip: This will help to smooth and release some of the air bubbles in the filling.

 

 

8.Place the tin onto the middle oven shelf. Bake for 10 mins. Increase the oven temperature to 190°C/375°F. Turn the tray around. Bake for a further 10-13 mins, or until the filling and pastry are firm to the touch and the pastry has turned a light, golden colour. Remove. Allow the pies to cool in the tin for 10mins. Remove and place them onto a cooling rack. Tip: We used a palate knife to help remove them. Allow to cool slightly before eating and/or completely before freezing (if applicable).

 

 

9.Serve slightly warmed or at room temperature with a dollop of chestnut, vanilla or cashew cream (or yoghurt), standard store-bought DF cream or a small scoop of a vanilla and cashew-based DF ice cream!

 

Enjoy!

 

Refrigerate the pies in an air-tight and resealable container; serve warm or at room temperature and eat within 4-5 days. Alternatively, individually wrap each pie in kitchen film and/or foil; store in an air-tight and resealable container and freeze; defrost and reheat within 2-6 weeks.

Recipe updated: 19/02/16

Vegan ‘Condensed Milk’

Healthy Recipes

Yields: 420g (approx. 15oz or 1 ‘mock tin’)
Prep:≤ 5 mins
Cooking: 5-8 mins
Chilling: 4hrs- Overnight
Type: Home Baking Ingredient
Tools: Non-stick pot, whisk, silicone spatula, air-tight and a resealable container

Notes:

Condensed milk is not something that we spend any time thinking about to be honest, but we fancied making a pumpkin pie this Christmas! Pumpkin pies typically requires a thick or thickened liquid such as coconut cream/milk or ‘evaporated milk’, which is similar to condensed milk; potato, patato!

Evaporated or condensed milk is cow’s milk that has been heated, until most of the water has been removed; the latter has a truck load of sugar added to it, which makes it a thickened, sticky and sinful addition to a lot of North American baking and or hot drinks!

So technically ours does not contain any sort of milk! We took a stab in the dark using water and aquafaba instead! To make it just a touch more authentic, you could replace the water for unsweetened almond or rice milk (because they both have quite watery consistencies) or experiment using your favourite brand. Alternatively, try using some DF milk but omit the sugar for a faux ‘evaporated milk’.

Our ‘condensed milk’ is has about about half the amount of added sugar than authentic versions, so you cannot blame your cavities on us! It’s sweet but not sickly sweet and you could even experiment by using less sugar. At some point we like to continue lowering lowering the carbohydrate content; like all things sweet/rich and/or fattening, please consume within moderation!

The execution is not hard, nor is it time consuming, but you will have to allow time to set in the fridge, unless you are making e.g. a sweetened sauce, then perhaps you won’t need to refrigerate it and/or maybe even use slightly less corn flour? The refrigeration allows it to grow just a tad but thicker (which was useful in our pumpkin pie!). The result of this is a custard-like texture, to which we can probably thank our friend Mr. aquafaba and corn flour for that one!

Happy cooking everyone! 🙂

 

 

Ingredients

+++++++++++++++5 tbsp        Corn Flour
+++++++++++++++3g               Arrowroot Powder
+++++++++++++++3/4 cup      Cold Water (or DF milk)
+++++++++++++++1 cup           Aquafaba (removed from approx. 2 tins of chickpeas!)
+++++++++++++++30g             Odourless Coconut Oil
+++++++++++++++4-5 tbsp     Unrefined Golden Caster Sugar
+++++++++++++++5g                Vanilla paste

 

Directions

1. Place 5tbsp corn flour and 3g  arrowroot powder into a small measuring jug. Add ¼ cup cold water (or DF Milk). Whisk together with a fork until all of the powder has dissolved. Tip: This is an ‘almost ‘slurry’! It will be used to thicken the cooking liquids.

2. Place ½ cup of cold water (or DF milk), 1 cup aquafaba and 30g coconut oil into a large non-stick pot. Heat the mixture over a medium-low heat until all of the oil has melted and combined. Whisk the mixture occasionally.

3. Once the oil has melted, add 4-5 tbsp of sugar into the pot. Whisk to combine and help dissolve the sugar. Add 5g vanilla paste. Whisk to combine. Once the mixture comes to a simmer, turn the heat down slightly.

4. Re-whisk the ‘slurry’. Whilst whisking the cooking liquids, pour in the ‘slurry’. Keep whisking to thoroughly combine and until the mixture thickens. Tip: This process will not take too long, about 2 mins. Remove from the heat. Allow it to cool for 5 mins before transferring it into a storage container and/or recipe tasting!

5. Transfer into an air-tight and resealable container. Tip: Use a silicone spatula to remove all of the mixture from the sides of the pot. Refrigerate for a minimum of 4 hours (or overnight if possible/or applicable) to allow it to thicken further.

 

Recipe updated: 19/02/16 

Pistachio, Cranberry & Chocolate Biscotti [Vegan & Gluten Free!]

Healthy Recipes

Serves: 12
Prep: 30 mins
Cooking: 40-45 mins
Tools: Chopping board, food processor, spatula, mixing bowl, baking tray, parchment paper, rolling pin and a sharp knife.

Notes:

Delicious biscotti! Generally we cannot have coffee shop or store bought varieties because they contain egg and/or milk powder, but these types of trivialities have never stopped us before. Baking without eggs, milk and/or gluten has never been easier!

We’re not in the habit of making these delicious, crispy Italian biscuits very often, but we happened to make our first batch five Christmases ago and fancied some again. We found that they were relativity easy to make, although you do need quite a few ‘tools’ and they will take just over an hour of your time, but it cannot be helped as they are ‘twice baked’. Under baking creates a chewy biscuit, which will occur if you try to cook the dough ‘faster’ at a higher temperature (it won’t work!) or for a shorter time at the recommended temperature; there are no short-cuts! 

Nuts and dried fruits are our favourite combination of biscotti ingredients. We’ve never used chocolate before, but added a delicious ginger-based one this time; it’s a messy business! After baking, the chocolate smears and although delicious, it looks rather unsightly! If we ever fancied using chocolate again, we’d omit it from the dough and then dip one of the baked (and cooled) biscotti ends into some melted chocolate instead; it could then cool and set in the fridge and not all over our hands!

We think that combination of xanthan gum and the aquafaba worked a treat. The biscotti (when sliced) slightly crumbled on the ends, but we think that this was possibly down to the fact that there were a few too many added ingredients and/or our GF was predominately rice-based! As these biscotti do not rise as much as ‘standard’ ones, perhaps there is less room for added ingredients?! Don’t get us wrong, the combination was delicious, just maybe a little congested- but that is also down to your own personal preferences! As gluten free products go, they do not turn into saw dust and have a good crunch, but maybe they need one to two minutes less in the oven? 

You’ll notice that although nicely baked they look a bit anaemic; typically the added ‘egg’ in biscotti would provide a nice golden hue as it bakes. As these are vegan, you could try baking them with a darker sugar and/or spices to help give yours more colour!

None the less, they are lovely baked goodies that go perfectly with a nice cup of tea or strong coffee (we wouldn’t want you breaking a tooth after all!), and with Christmas and festive parties around the corner, they would also make a great, edible gift!

So although we wouldn’t recommend eating then daily (there’s about 3 tsp of sugar per biscuit and slightly more with the chocolate!), they’ll definitely be great for keeping your Christmas momentum going; enjoy one mid-morning on Christmas when you are hard at work preparing your delicious festive feast!  

Have a good weekend everyone and happy baking! 😀

 

Ingredients

+++++++++++++++50-60g   Deshelled Pistachios
+++++++++++++++40g          DF Dark Ginger Chocolate, about 4 squares (*optional)
+++++++++++++++125ml       Aquafaba (chickpea brine!)
+++++++++++++++120g         Unrefined Golden Cane Sugar
+++++++++++++++1 tsp         Vanilla paste
+++++++++++++++340g        Self raising Gluten Free Flour*
+++++++++++++++1/8 tsp     Salt
+++++++++++++++1 tsp         Baking Powder (or 2 tsp if you’re using a plain GF flour!)
+++++++++++++++1/2 tsp     Xanthan Gum
+++++++++++++++50g          Dried Unsweetened Cranberries
+++++++++++++++NB: *If using standard baking flour, you may need less of it.

Need an easy-print recipe? Print here. 🙂

 

Directions

1. Place the nuts onto a chopping board and roughly chop them. If using, place the chocolate onto the chopping board and chop it into small pieces. Tip: We’d recommend that you chop these ingredients smaller than we have shown here!

 

 

2. Open and drain the chickpeas into a colander over a large bowl, reserving the brine. Tip: You can use the chickpeas in a tasty recipe! Remove ½ cup of the brine (the aquafaba!) and transfer it into a food processor. Add the sugar. Process until it’s uniform in colour and ‘frothy’. Add the vanilla paste. Pulse to combine.

 

 

3. Place the flour, salt, baking powder and xanthan gum into a large mixing bowl. Stir to thoroughly combine.

 

4. Preheat the oven to 180ºC/350ºF. Line a baking tray with a sheet of parchment paper.

 

5. With the food processor running, add the flour mixture a little at a time until all of it has been added and the mixture comes together, forming a slightly tacky dough.

 

 

6. Using a spatula, transfer the dough into the mixing bowl. Add the nuts, chocolate (if using) and the dried cranberries. Use your spatula and fold the ingredients evenly throughout the dough.

 

 

7. Transfer the dough onto a lightly floured surface. Gently roll it out into a long and narrowish log about 12″ X 3½”.

 

Transfer it onto the baking sheet. Place the tray onto the middle oven shelf. Bake for 25 mins.

 

 

8. After 25 mins, reduce the oven temperature to 160ºC/325ºF and then remove the baking tray. Place it onto a cooling rack and allow the dough to cool for 10 mins.

 

 

9. Transfer the ‘cooled’ dough onto a chopping board. Using a sharp or segregated knife (we used a bread knife!), gently cut it into about ½” thick slices (diagonally). NB: We got about twelve pieces.

 

 

Place the slices back onto the baking tray (cut-side down).

 

 

10. Place the tray back into the oven and bake for 8-10 mins. Remove the tray and turn the pieces over. Place the tray back into the oven. Bake for a further 8-10 mins or until lightly tanned and crispy. Remove. Transfer onto a cooling rack and allow them to cool completely before eating. Tip: You may have to adjust the baking times; we baked ours for 10 mins on each side, but would definitely aim for 7-8 mins next time (as least with our gluten free bakes!). All of our ‘standard flour’ bakes have cooked perfectly at the recommended times!

 

Enjoy!

 

Store your spare biscotti in an air-tight and resealable container; it’s best consumed within seven days. Alternatively you can individually wrap the biscotti in kitchen film and then store them in an air-tight container or freezer ‘baggie’; freeze for up until 2-3 months and defrost thoroughly before eating.

 

Have you ever made biscotti before? What’s your go-to flavour(s) and tips??