How To: Whipped Coconut Cream

This is one of the best discoveries I have made since going vegan almost two years ago. YOU DON'T HAVE TO GIVE UP WHIPPED CREAM. It is brilliant for topping pies, brownies, and ice cream. Not to mention eating it straight from the refrigerator with a spoon. But I love topping my raw chocolate pudding with it on a more regular basis. 

Here are a few of the steps with photos. Bellow there are more detailed instructions. 

All you need: Hand mixer, whisk (chilled), small bowl (chilled), can of full fat coconut milk (refrigerated overnight), can opener, and a spoon.

The coconut water separated from the cream after refrigerating overnight (you pour this off).

Whipping the thick coconut cream that is left at the bottom of the can.

A few minutes later... And you have the best darn whipped coconut cream. 

One good quality can of full fat coconut milk (when refrigerated and separated) yields about 1 cup of cream, which yields about 2 cups of whipped cream. 

Ingredients

1 can full fat coconut milk I recommend Thai Kitchen brand.

Optional 

1 teaspoon vanilla

1 tablespoon sweetener of your choice

Equipment

1 small bowl chilled

Hand mixer beater chilled

Refrigerate your can(s) of coconut milk overnight. About 30 minutes before you wish to make the whipped cream, place your bowl and whisk in the freezer to chill. The coconut cream is incredibly temperature sensitive. Chilling your equipment will help it to firm up faster and whip into a thicker cream. 

While the can is chilling overnight, the cream in the can is separating from the water and rising to the top. The next day when you go to open the can flip it upside down before doing so. The water will now be at the top, and you can pour it off and either discard it or save to use in another recipe. Scoop the remaining thick cream that is now at the bottom of the can into your chilled bowl. With your hand mixer set to the highest speed, whip the cream with your chilled whisk for 2-3 minutes. It should firm up quickly. Now add in any flavoring or sweetener that you desire and whip for an additional minute. 

Serve the whipped cream immediately, or transfer to an airtight container and keep chilled in the refrigerator until ready to use. It should keep for about one week. 

Single-Serving Deep Dish Caramel Apple Pie

This is how our day began. An early morning walk in search of fallen leaves, and a caramel apple pie. I love Sundays. Each week Scott and I slow down on this day. We sleep in (well, I try), we make breakfast (my Instagram followers are familiar with this, #ScottsPancakeLife), we go to church together, we go on bike rides, we cook dinner with one another, and just overall slow down. Take a breath. Read. Go outside. Live in the moment. Count our blessings. The other six busy days of the week tend to lack what this day provides. But then again, Sunday would not be Sunday if it weren't so. 

This single-serving pie is especially for Scott. My love is often shown through the food I make to share with others. He is the primary recipient of this love, and hasn't complained yet. As many recipes that I make for two, I also make for one. Single portion recipes are perfect for that time when you want to treat someone, or yourself, just because. This recipe was inspired by a slice of caramel apple pie Scott ate while we were visiting the apple orchards in Julian, California, a few short weeks ago. My caramel recipe was inspired by, and adapted from, one of my greatest baking inspirations, Ashlae, over at Oh Ladycakes. I originally made her easy caramel sauce, which is pictured in the "in the making" photos above. But then adjusted it to my liking on my second attempt, which is pictured in the jar in the first photo, and in all of the baked pie photos. This is the recipe I include below.

Makes one four-inch pie. 

Caramel Sauce

1 can full fat coconut milk* refrigerated overnight

1/2 cup mascobado sugar**

Pie Crust

3/4 cup whole spelt flour

Pinch of salt

1/2 tsp cane sugar

3 tbsp vegan butter cold

1 tbsp ice water

Pie Filling

1 medium apple

Squeeze of lemon juice

1 tsp arrowroot starch

2 tsp cane sugar

1/4 tsp cinnamon

Whipped Coconut Cream

1 can full fat coconut cream refrigerated overnight

1 tablespoon sweetener of your choice I use agave

Vanilla optional

*I highly recommend Thai Kitchen's coconut milk cans for both the caramel sauce and whipped coconut cream. I always buy this brand when I can, it seems to separate the best when chilled and yield the most coconut cream per can!

**I found mascobado sugar to be the best when making homemade caramel. It's malty, caramel flavor is just perfect. Being the pure form of brown sugar, like sucanat (which can also be used in this recipe if you prefer), it will take your caramel making (and baking in general) to a new level! I've tried brown sugar and it just doesn't compare. But you can use it instead if it is all you can grab at the moment - I hear ya!

Make the caramel sauce:

This needs to be made at least an hour before you wish to bake your pie in order to give it time to cool and set a bit. Begin by turning your refrigerated can of full fat coconut milk upside down and opening it up so that the coconut water is on the top of the can and easy to pour off (save it for smoothies later if you'd like). Scoop 1 cup of the remaining thick coconut cream from the bottom of the can into a small sauce pan on the stove. Heat to medium heat until melted, then whisk in the sugar until it fully dissolves. Bring the mixture to a boil, and boil for 15 minutes, stirring vigorously every 3-4 minutes. Once finished, transfer to a glass jar on the counter and let cool to room temperature (about 1 hour). Seal and transfer to chill further in the refrigerator if not using right away. It will set more and get thicker if refrigerated. I made my caramel sauce a few days before making the pie, so mine had been in the fridge and completely set.

Make the pie dough:

This needs to be made at least 30 minutes to an hour before you wish to bake your pie. It can also be made the day before and left to refrigerate overnight, or even for a few days. I made mine the day before because that was when I had time. Begin by combining the flour, salt, and butter in a small mixing bowl. Add the vegan butter (I used Earth Balance) and using a fork, cut the butter into the flour mixture until fully combined and crumbly. Now add the tablespoon of ice water and mix completely with your fork. Using your hands, form the dough into the shape of a disk and wrap tightly in plastic wrap. Place in the refrigerator to chill.

Whip the coconut cream:

Just as you did with the can of coconut milk for the caramel sauce, do the same to extract the cream from the can for whipping. Whip on high with a handheld whisk beater, or in your standing mixer with the whisk attachment, for a minute. Then add your sweetener of choice (cane sugar, powdered sugar, agave, maple syrup, etc.) and continue to beat for an additional 4-5 minutes, or until fluffy. Place in an airtight container in the refrigerator until ready to use.

Make the pie filling:

Peel, core, and thinly slice your medium apple of choice. Toss in a small bowl with a squeeze or two of lemon juice to keep from browning. Sprinkle with the cane sugar, arrowroot starch, and cinnamon. Toss so that all the apple slices are evenly coated. Set aside while you roll out your dough.

Assemble the pie:

Pre-heat the oven to 350F. If your caramel was in the refrigerator, set out to soften a bit while you assemble the pie. Lightly grease a four-inch springform cake or tart pan with coconut oil and set aside. On a lightly floured surface, roll out a little more than half of your pie dough into a circular disk about 1/4 inch thick to form the bottom crust. Press it into your mini pie pan and trim off the extra overhanging dough. Scoop your pie filling into the pie, and drizzle with two tablespoons of your homemade caramel sauce (you might need to reheat a bit if too thick), flipping the apple slices over a bit so the caramel spreads throughout (it will fully spread when the pie is baked, it doesn't have to be perfect!). Roll out the remaining dough into another 1/4 inch thick circle. Lay this dough on top of your pie and trim the edges, leaving at least an inch of overhanging dough to tuck underneath itself and crimp into your preferred design to form the edge. Slice a few slits in the top of the pie to let it breath while baking, and pop in your oven for 35-40 minutes. Or until the edges of your pie begin to brown and the apples are bubbling.

*If you do not wish to bake your pie right away and are making it ahead for later, wrap tightly in plastic wrap and place in a sealed container in the freezer until you wish to bake the pie. Remove it from the freezer and let it sit on the counter to thaw for 20-30 minutes before baking. I've heard these pies can keep for up to six months in the freezer - but I don't know who could wait that long!

Once your pie is done baking, remove it from the oven and let it cool for 5-10 minutes before drizzling with more caramel and topping it with some delicious whipped coconut cream (I like mine super cold straight from the refrigerator, but you can let it thaw for a few minutes on the counter and then whip it some more if you'd like). And then heck, drizzle it with more caramel! Why not, you went through all that effort making it right?!

Have extra caramel? Extra apples? Slice those apples and dip it in the caramel, silly.

Chocolate Chip Coconut Snack Bars - A.K.A. Scotty Bars

Very rarely do Scott and I ever sit down for a snack or a meal and eat the same thing. We tend to have our own versions of everything, including granola bars. So we started giving them either the "Jessie" or "Scott" prefix to differentiate between versions, and to be cute, of course. "Jessie Bars" have now become my chocolate peanut butter protein bar (recipe here) with a tablespoon or two of maca powder added. And now we have recently introduced the "Scotty Bars" to our weekly menu, incorporating some of his favorite flavors. Chocolate and coconut. These babies are packed with energy sustaining nutrients that will keep you going all morning or afternoon. Plus they only take a few minutes to whip up and require no time in the oven - WIN. Not to mention, if you have a bit of a sweet tooth, you'll love the hint of a cookie dough taste these possess. One of these guys paired with a cup'o'coffee first thing in the morning is sure to send you off into the day full of good vibes. Each of these bars (Jessie and Scotty Bars) also make for great road trips snacks. Just make sure to keep them in an airtight container or baggy in a cooler (or lunch pale with an ice pack) if you do decide to bring them along!

Makes 5 bars.

Ingredients

1 cup rolled oats

1 cup raw sunflower seeds

Heaping 1/3 cup raw brazil nuts

1/2 cup unsweetened, shredded coconut

Pinch of pink salt

Few dashes of cinnamon

1/3 cup raw cacao nibs

1/2 cup almond butter

1/4 cup raw agave

1/4 cup raw honey or more agave

Using a food processor, Vitamix, or a Nutri Bullet (with the milling blade) pulse the oats, sunflower seeds, and raw brazil nuts (separately) a few times to break up into smaller coarse chunks. Combine all three in a small mixing bowl after pulsing. Mix in the pink salt, cinnamon, coconut, and cacao nibs. Then add the almond butter and honey/agave. Mix well, making sure to really incorporate and distribute the almond butter and sweetener throughout until the mixture in nice and sticky. Press into a 9x5 inch bread pan, lined with parchment. Either freeze for 10-15 minutes to set before slicing, or refrigerate for an hour or two. Remove them from the pan and slice into 5 bars. Store in an airtight container in the refrigerator for up to one week. 

Banana Blueberry Coconut Bread

I have been craving banana bread, blueberry muffins, and anything coconut for a few weeks now. So it was time to nip all those cravings in the butt with a single bread recipe. And oh my goodness were these flavors meant to be together! This bread comes out nice and golden on the outside, and super rich and moist on the inside. The hint of coconut flavor from the coconut oil is perfect (not overpowering at all), and the shredded coconut gives it a great texture along with the rolled oats. I used frozen organic wild blueberries in this batch, but would highly recommend large and juicy fresh blueberries in the future (they were not as flavorful as the large, fresh ones!). Not to forget the banana - the wonderful, sweet, moistening banana. I need to get back in the kitchen and make this one again - right now! 

Not a fan of coconut? Substitute the coconut oil for a less healthy canola oil or softened Earth Balance vegan butter and leave out the shredded coconut. 

Craving chocolate? Substitute 1/2 cup vegan chocolate chips, dark chocolate chunks, or cacao nibs for the blueberries!

This bread is low in gluten - but need it to be gluten free? Make sure to get GF oat flour, and substitute your favorite GF flour blend for the spelt flour. 

Makes 1 9x5 inch loaf. 

Ingredients

1 large (or two medium) overripe banana

1/2 cup organic brown sugar

1/4 cup coconut oil melted

1/2 cup almond milk

1 teaspoon vanilla
1/2 cup unsweetened, shredded coconut

1/4 teaspoon salt

1 teaspoon baking soda

3/4 cup spelt flour

3/4 cup oat flour

1/2 cup rolled oats

1/2 cup blueberries

Preheat your oven to 350 F.

Begin by mashing the banana(s) in a medium size mixing bowl. Stir in the brown sugar, coconut oil, almond milk, shredded coconut, and vanilla. Then add the salt, baking soda, flours, and oats. Mix well. Fold in the blueberries last, and pour into a greased bread pan (I used a 9x5 bread pan, and use coconut oil for my non-stick spray). Bake for 40 minutes, or until a toothpick entered in the center of the pan comes out clean. Let the bread cool in the pan for 5 minutes, and then transfer to a plate or wire rack to fully cool before slicing or storing. I wrap mine in plastic wrap and leave on the counter to keep it extra moist. Should keep for a few days on the counter, or up to 1 week in the refrigerator. 

Raw Samoa Cookies

I started craving these around Christmas time, and have been waiting since for girl scout cookie season to arrive so I could try to replicate one of my favorites. If you have never had the Samoa girl scout cookie, please do, they will change your cookie life. If you have had them, this is very good news because you can now have them in a healthier, raw form! The flavor was outstanding, I don't miss the real things one bit. Oh so very excited to be sharing this recipe with you all and hope you get the chance to make these cute little cookies (or have someone else who dearly loves you make them instead!). 

Makes about 30 cookies.

Ingredients

Shortbread Cookies

1 cup raw walnuts

1 cup raw cashews

3 tablespoons raw agave

1 teaspoon water

Caramel

1 cup firmly packed dates, pitted

3 tablespoons water

Dried, unsweetened coconut for topping

Chocolate Drizzle

1/4 cup raw cacao powder

1/4 cup coconut oil, liquid form

1-2 tablespoons raw agave or honey

Begin making the caramel by combining the dates and water in a food processor and processing until smooth and creamy, scraping down the sides as needed. Transfer the caramel to a small dish and clean the processor bowl and blade to make the cookie dough. 

For the shortbread cookies, process the walnuts and cashews in the food processor until they resemble a fine meal. Then add in the agave, process until crumbly, and add in the teaspoon of water. Process until a large sticky ball of dough is whirling around in your bowl. Remove the dough, place it between two sheets of parchment paper, and roll out to about 1/4 inch thickness. Cut the cookies out of the dough using a small circle cookie cutter (mine was about 2 inches in diameter), and place on a parchment lined cookie sheet that will fit in your freezer. Spoon a teaspoon of the raw caramel on top of each cookie and sprinkle/press in a pinch or two of the dried coconut on top. 

For the chocolate drizzle, combine the above ingredients in a small bowl and then freeze for a few minutes to firm up the chocolate a bit (I had my bowl in the freezer for about 10 minutes, checking on it every 2-3 minutes and giving it a stir). Once the chocolate thickens up, its ready to be piped on top of the cookies. I used a fancy plastic sandwich bag with a cut corner, and it did the trick! The chocolate can be very messy and temperamental, though, and a lot of patience was needed on my part to work with it successfully. Since it contains coconut oil, it's all about working with it at the right temperature, so you may have to chill and thaw it a few times until you find the right consistency. 

Freeze the sheet of cookies for 30 minutes before transferring to an airtight container and storing in the freezer until real to serve. 

Raw Lemon Coconut Cookies

After a week off of recipe experimenting and blogging, I am back and feeling refreshed! I hope you all had a wonderful Christmas holiday. Mine was too short, of course, but oh so lovely. As always, holidays seem to amplify all the things and people I have to be thankful for, and this one was no different. The fact that I am writing this paragraph now on my own blog about a delicious and healthy treat is something to be thankful for. My desire to eat healthy in the first place, as well as yours for reading this blog post (and even more-so for those who choose to make the recipe I have listed below alongside other healthy recipes) is something to be thankful for. Our desire and ability to seek nourishment for our bodies is a wonderful gift I do not want to take for granted. This hit me today while making these sweet little lemon cookies that I absolutely adore. Whether you choose to make these or not, I thank you for stopping by and showing interest, and hope you go on to live a healthy life full of gratitude. 

Ingredients

1/2 cup raw macadamia nuts

1 cup raw cashews

1/2 cup coconut dried, unsweetened & shaved

1 tablespoon fresh squeezed lemon juice

2 tablespoons raw honey or raw agave nectar

Additional coconut for dipping the tops of the cookies.

Blend the nuts and coconut in a food processor until they resemble a coarse meal. Now add the lemon juice and honey or agave and process until the mixture becomes a sticky ball whirling around the bowl. Scoop rounded spoonfuls of dough and shape into cookies. Dip the tops of the cookies into a small bowl of coconut, and freeze on a plate for 15 minutes before transferring to an airtight container to keep in the freezer until ready to consume. 

Raw Cookie Sandwiches

Raw chocolate cookies with vanilla coconut cashew cream sandwiched between them! What is not to like about these healthy and sweet goodies?! Unless you don't like chocolate (craziness) or coconut (I know some of you exist), but for the rest of us our mouths are watering. I was standing in my kitchen last week with all my nuts, dried fruit and raw sweeteners in front of me determined to create a new raw dessert, and this is what happened. After chilling them for a while I took a bite, and the sweet fig and rich cacao hit my pallet first, and then the vanilla, which was followed by the mellow sweet hint of coconut. With so many wonderful flavors, I just had to share this recipe with you guys. 

Yields about 8 large cookie sandwiches. 

Vanilla Coconut Cashew Cream

1 cup raw cashews

1 tablespoon raw honey

1 tablespoon virgin coconut oil

1-2 teaspoons filtered water

Chocolate Cookies

1 cup raw cashews

1 cup raw almonds

1/4 cup raw cacao powder

1/2 cup dried figs (or dates, pitted and chopped)

2 tablespoons raw agave nectar

1-2 tablespoons filtered water

Begin by making your cashew cream. Blend the cashews in a food processor until it resembles a coarse meal, then add the honey and coconut oil. Blend again, and add in a teaspoon of water at a time until the mixture is creamy (but still thick). Scoop the cashew cream into a bowl and set aside. Now in the same food processor bowl, start making your chocolate cookies by adding the cashews, almonds, and raw cacao. Blend until it is a coarse meal, then add in the figs (or dates) and agave. Blend until well incorporated and kind of crumbly. Now add in a tablespoon of water at a time until it forms a sticky and cohesive ball. Scoop two tablespoons worth of dough at a time, roll into balls, and place on a cookie sheet lined with parchment paper. Freeze the chocolate balls for 15 minutes, then remove and lay a new sheet of parchment paper over the top. Take a drinking glass and smash each dough ball into a flat disk about 1/4 inch thick. Spoon the cashew cream onto half of the chocolate cookie disks, and place an additional cookie disk on top to create your raw sandwiches. Store in an airtight container in the refrigerator.

Dark Chocolate Mint Chip Ice Cream

Last week I celebrated my anniversary of six months being vegan with some delicious homemade vegan ice cream. It was so good that we ate it all before getting a decent photo of it for a recipe post. So I just HAD to make it again, right?!

So I just made some more, and I'm convinced it came out even better this time. Before I lunged into the bowl with a spoon (I'm so weak with this stuff) I snapped a few photos (few!) so it was worth the second go-around. It is so creamy and indulgent tasting even without the dairy, and with far less sugar then most store bought ice creams! I am in ice cream heaven. Especially since my body stopped handling diary so well, and ice cream being one of my favorite treats, this was like a monumental discovery. The key to delicious, creamy vegan ice cream? Full fat coconut milk. You can find the cans for only $1.99 at Whole Foods (at least at the one by my house) and it only takes 2 cans for a batch! Below is my slightly modified version of Oh Ladycake's recipe you can find here.

Ice Cream Base
2 cans full fat coconut milk (I usually keep mine refrigerated, but not necessary for this recipe)
3/4 cup sugar (organic if you can, to ensure it is vegan)
1/4 teaspoon xanthan gum (to keep the water from crystalizing, helps keep creamy)
1 teaspoon vanilla extract (or 1/4 teaspoon vanilla powder)

Add-ins
1/2 cup - 3/4 cup of whatever you'd like! I chose to chop up a mint dark chocolate bar this time (highly recommend). Last week I used dark chocolate covered pretzels. So far I favor the mint dark chocolate the most. But vegan chocolate chips, cacao nibs, toasted coconut, toffee bits, marshmallows, and others would be great too!

In a saucepan on your stove heated to medium high heat, add the 2 cans of coconut milk, sugar, and xanthan gum. Whisk until it thickens and comes to a boil, and keep whisking for an additional minute or two. Then transfer to a glass bowl, stir in the vanilla, and cover and place in the refrigerator to cool for a few hours. Once cooled, add the ice cream batter to your machine and process as directed. After about 10 minutes, when it begins to thicken, toss in your add-ins. Mine usually is finished after about 30 minutes (or less). Once done, transfer to an air tight container and keep in freezer until ready to eat! Or dig in right away to a softer, creamier ice cream right out of the machine if you can't wait :) don't be ashamed, I am guilty of it too!

Best Vegan Cookies

I know, best is a strong word, but these are literally my favorite cookies ever. Out of the vegan and non-vegan cookies I've come across, these are number one in my mind. There are so many great flavors going on in these cookies: chocolate chips, oatmeal, peanut butter, and coconut with crunchy flax and chia seeds. This is a healthy twist on a delicious treat, too. Chia seeds contain protein, other vitamins and minerals, and are great for digestion - as are flax seeds! And coconut oil has been proven to increase brain and memory function, as well as help in losing weight. Then you have more protein from the natural peanut butter, and fiber from the oats and flax seeds. Yes, there is some brown sugar in these, as well as white flour, so they are meant for in moderation or for a slight cheat night. But these babies trump any other cookie I've found both health-wise, and taste-wise. So don't feel too guilty. Can't wait to dig into these tonight!

Below is my modified recipe of the original I found here.

Ingredients
1/2 cup natural (or homemade) peanut butter
1/2 cup virgin coconut oil
1 1/2 cups brown sugar
2 teaspoons vanilla
4 tablespoons almond milk
1 tablespoon flax seed
1 teaspoon apple cider vinegar
1 tablespoon chia seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1 cup quick cooking oats
1 cup vegan chocolate chips

Pre-heat oven to 350 degrees.

In a mixing bowl, combine the peanut butter, coconut oil, brown sugar, and vanilla. Mix well. In a cup, combine the almond milk, apple cider vinegar, and flax seed. Add this mixture to the bowl and whisk to combine. Then add in the chia seeds, followed by the baking powder, baking soda, flour, and oats. Lastly, add the vegan chocolate chips.

Scoop spoonfuls of dough onto a parchment paper lined cookie sheet (I use a cookie scoop for easy, even scooping). Bake cookies for 10 minutes, let cool, and store in an air tight container. These won't last long, eat up and enjoy with a delicious glass of vanilla almond milk.

Raw Cacao Coconut Truffles

These delicious little morsels are packed with nutrition. They contain healthy fats, protein, and vitamins from the raw nuts, and the most delicious antioxidant rich superfood, raw cacao. Not to mention delicious coconut and raw agave nectar! Even threw in some raw sweetened cacao nibs for extra sweet chocolatey goodness. These are so healthy you can eat them guiltlessly as a snack in the middle of the day, or save them for a sweet dessert later. 

Ingredients

1 cup raw almonds

1 cup raw cashews

1 cup organic unsweetened coconut, shaved/shredded

1/3 cup raw cacao powder

1/3 cup raw cacao nibs (sweetened or unsweetened)

3 tablespoons raw agave nectar (or more if you like 'em super sweet!)

2-3 tablespoons water

Combine the nuts and coconut in a food processor, and process until they resemble a coarse meal. Then add in the raw cacao, and pulse to combine. Next, add the agave and a tablespoon of water. Pulse, scrape down sides, pulse, and repeat until it turns into a sticky glob. Add in the additional tablespoons of water one at a time if needed. 

Using a cookie scoop or spoon, shape the mixture into small balls and roll in additional coconut (if desired). Then place them on a plate and freeze for at least 20-30 minutes. Transfer them to an airtight container and keep in the refrigerator or freezer until ready to eat.