Breakfasts, Desserts

171

No-Bake Seedy Mocha Coconut Slice (V, GF)

First post back in my trusty Jersey kitchen! I’ve missed it so. The weirdly yellow speckled floors. The full-sized food processor. THE DISHWASHER. I can’t even describe how many times in the past few days I’ve started washing things by hand and then remembered I can just toss it in a thing that will clean the dishes for me!! No more waking up to a sink full of things I was too lazy to clean the night before. Truly a miracle.

As much as I love having certain things back, it sure is weird being in a real house again for the long haul. I realize like four times a day l have yet to turn off all my alarms telling me about work shifts at the museum and production meetings at the theatre. I can’t remember where I left my bag or shoes or iPod or sunglasses because I can’t just throw them into the same corner of my apartment every time I come home anymore (my roommates totally loved me, can you tell?) I’m taking a big risk if I leave my computer plugged in unattended because a certain member of the household likes to sharpen his fangs on electrical cords when no one is watching. On the other hand, it’s a dream come true to be able to jump in the car and be five minutes away from Whole Foods. It’s actually going to become a problem soon. I like grocery shopping way too much, don’t judge meeee. I’m also growing quite fond of this whole waking up to a pot of coffee already brewed thing. And having a big tv instead of my tiny laptop to re-watch all of Mad Men explore important documentary films. I’ll start my summer job soon enough, but until then I’ve really been getting into having nothing to do. And I’ll continue being a big fan for maybe another week, then I’ll start to go insane and probably begin crafting again. But we’ll cross that bridge when we come to it.

Let’s talk about food. Specifically this recipe. It originated from a recipe by my all-time favorite vegan blogger Ashlae of Oh, Ladycakes. While rummaging in the fridge for dates, I found a container of prunes. And because I’ve been trying real hard to broaden my food-horizons lately I ate one. I was not a fan. Que sera, sera. However, the texture was very promising, as in it resembled a perfectly moist date. Lo and behold, pruney date crust is slammin’! And while I’m not too fond of them on their own, when blended with super sweet dates and nuts and coffee and chocolate, they add a whole new world of flavor. So don’t knock it til you try it, trust me! The greatest thing about this treat is that it’s totally substantial enough to be breakfast, but decadent enough to have for dessert (with a healthy dollop of whipped cream, duh.) PS- if you have a nut allergy, omit the almonds and almond milk; bump up the oats to 1 1/4 cup, the pepitas to 1/4 cup, and swap the almond milk for the water your dates/prunes have been soaking in! Also thx to Emily for being my hand model extraordinaire~

Slice (adapted from Ashlae Warner, via eHow)

1 cup raw almonds
3 tablespoons pepitas
1 cup unsweetened shredded coconut
1/2 cup rolled oats
1 teaspoon coffee grounds
1 tablespoon cocoa powder
heavy pinch vanilla sea salt (or just normal, I won’t tell)
12 deglet noor dates
3 prunes
2 tablespoons cocoa nibs
1/4 cup almond milk (or date water)
1 teaspoon vanilla or almond extract (optional)

3 tablespoons coconut oil, melted
6 tablespoons cocoa powder
3 tablespoons maple syrup

shredded coconut, chopped almonds, cocoa nibs, crystalized ginger, dried chopped fruit, etc. (for topping)

Make the crust: Place the dates and prunes in a bowl and cover with hot water. Set aside for at least ten minutes. Drain, reserving the water to replace almond milk in this recipe (or for adding further deliciousness to a smoothie!) Blend the almonds, pepitas, coconut, oats, coffee, cocoa powder, and salt in a food processor until it turns into a fairly fine meal. Add the dates, prunes, cocoa nibs, and extract (if using) and blend until combined. Add the almond milk or date water and pulse until the mixture forms large crumbs. Press the mixture into an 8 or 9-inch tart pan with a removable bottom (or if you’re me and just moved all your kitchen equipment from one home to another, use whatever you have hanging around that vaguely resembles said tart pan; in this case, a spring form pan. See, they’re not just for cheesecakes!) and put it in the freezer to make it bake.

Make the topping: Whisk together the coconut oil and cocoa powder until smooth, it will resemble melted chocolate. Add the maple syrup and whisk well. (Spoiler alert: this is the BEST and easiest vegan chocolate frosting if you’re ever in a pinch.)

Put it all together: Take the crust out of the freezer. Working quickly, spread the topping over the crust with an offset spatula and sprinkle with additional desired toppings! Good luck getting this to last over two days, but Ashlae assures us it will keep in the freezer for up to 6 weeks!


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