Chocolate Pudding
2015-06-24 12:46:02
Serves 6
This is so healthy, dairy free and the ingredients are simple yet delicious.
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Prep Time
10 min
Cook Time
5 min
Ingredients
- 2 large avocados
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 3 tablespoons organic maple syrup
- 1/3 cup coconut cream
- 150 g dark chocolate (70%), melted
- Extra grated vegan dark chocolate, to serve
Directions
- Cut the avocados in half and remove the stone. Scoop the flesh into the large bowl of a food processor. Add the cocoa powder, vanilla, maple syrup and coconut cream. Process for 10 seconds. Scrape down the sides and process a further 10 seconds.
- Add the cooled, melted chocolate. Process for 10-15 seconds or until creamy and smooth. Spoon into serving glasses or dishes. Serve with fresh fruit.
Notes
- This is great served with fresh berries or sprinkled with chopped nuts.
Ritzclinic.com https://www.doctoramir.ca/
Cocoa and Coconut Chia Pudding
2015-06-24 12:58:59
Serves 8
Looking for a health boost? Try this cacao and coconut chia seed pudding packed with antioxidants and protein!
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Prep Time
15 min
Ingredients
- 150g Coles Brand White Chia Seeds
- 1/3 cup Nature's Way Super Cacao Organic Powder
- 1 teaspoon Coles Brand Ground Cinnamon
- 2 1/2 (625ml) cups Almond milk
- 400ml can coconut milk
- 1/3 cup Coles Organic Dark Agave Nectar
- 250g Greek-style yoghurt
- 250g fresh strawberries, sliced
- 1/2 cup roughly chopped pistachios
Directions
- Place the chia seeds, cacao powder, cinnamon, soy milk, coconut milk and agave syrup into a large bowl and stir to combine. Cover with plastic wrap and place in the fridge for 4 hours or overnight.
- Add half the yoghurt to the chia mixture and stir to combine. Divide among serving bowls and top with the remaining yoghurt, strawberries and pistachios to serve.
Notes
- Prepare this dish the night before to allow for chilling time.
Ritzclinic.com https://www.doctoramir.ca/
Triple Berry Cheesecake
2015-06-24 13:14:57
Dairy-free and Vegan Cheesecake you will love.
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Prep Time
25 hr 10 min
Cook Time
15 min
Ingredients
Crust
- 1 1/2 cup raw walnuts
- 1 cup pitted dates, soaked & drained
Filling
- 1 cup raw cashews, soaked at least 4 hours & drained
- 1/2 cup coconut oil, softened
- 1/3 cup organic maple syrup
- 1 cup mixed berries
Directions
For crust
- Pulse dates & nuts in food processor until you achieve a dough like consistency. Use spatula to scrape sides of food processor as needed.
- Press into pie pan with fingers until smooth. Freeze for 1-2 hours (optional).
For filling
- Blend filling ingredients until smooth.
- Pour over crust & spread with spatula until smooth.
- Freeze for at least 2 hours.
- Top with fresh berries to serve.
Ritzclinic.com https://www.doctoramir.ca/
Carat Cake with Cashew Cream Cheese Frosting
2015-06-24 13:23:35
A healthier version of the classic carat cake we all love minus the processed ingredients.
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Ingredients
- Cashew frosting
- 2 cups cashews, preferably soaked for a couple hours
- 1-2 tablespoon lemon juice
- 2 tablespoons liquid coconut oil
- 1/3 cup organic maple syrup
- Water, as needed
- Cake
- 2 large carrots, peeled
- 1 1/2 cups oat flour or buckwheat flour
- 1 cup dates
- 1 cup dried pineapple (or more dates)
- 1/2 cup dried coconut
- 1/2 teaspoon cinnamon
Directions
To make the frosting
- blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.
To make the cake
- cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.
Assembly
- Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want.
- Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!
Ritzclinic.com https://www.doctoramir.ca/
Delicious Pumpkin Pie with Almond Crust
2015-11-04 10:39:49
For Those of you that want a healthy and lactose free version of the traditional Pumpkin Pie that tastes delicious this is the recipe for you! The almond pie crust is the perfect substitution for all of your holiday treats.
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Prep Time
30 min
Cook Time
1 hr 15 min
Pie Ingredients
- 1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other additives, check the label)
- ¾ cup “Spoonable” brand stevia or equivalent OR 2/3 cup xylitol (OR LESS – TASTE IT! Let the spices do the talking!)
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- (freshly grated nutmeg if you have it on hand)
- 4 oz. organic coconut cream
- 8 oz. unsweetened almond milk, original or vanilla flavour
- 1 slightly cooled almond pie crust (see recipe below)
Almond Pie Crust
- 1 1/2 cups blanched almond flour
- 1 pinch of kosher or sea salt
- 1/2 pinch of stevia or xylitol to very lightly sweeten (less is more)
- 3 tablespoons extra virgin olive oil
- Mix dry ingredients. Add extra virgin olive oil and thoroughly combine. Press into glass pie plate.
- Bake at 350 degrees for 7 to 8 minutes. You don’t want the crust to brown.
- Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.
Preparation
- Preheat oven to 425 degrees
- Combine all the ingredients. I use a high speed blender.
- Pour into a cooled almond pie crust.
- Bake 15 minutes at 425 degrees.
- Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes.
Ritzclinic.com https://www.doctoramir.ca/
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