Friday, March 29, 2013

Better For You Chocolate Fudge (tofu) Pie

I'm very much a last minute, procrastinator person. Which is odd, because I can't stand procrastinators...
It's not that I mean to be, or want to be unorganized and not plan things, but I do much better last minute.

A friend and I had to make food for a baby shower last weekend, and we didn't decide what we were making til the morning before. '

I do my best work under pressure, what can I say?

Those people that plan things months in advance, and have everything all ready to go the day of an event or what not- I envy them. But, you know, that's just not me... I like the thrill of living on the edge. Or something of that nature.

So, all that to say, I had made this pie in pi day like, 3 weeks ago. Not that that has anything to do with procrastinating, but.....well, yeah, I guess it does.

I had originally intended to share this pie with you ON Pi day. But since I didn't, now all you plan ahead people can plan to make this pie for pi day NEXT year. See what I did there?

Honestly though, Jon didn't believe me that this was a tofu based pie. Which makes me sad. Poor tofu has such a bad rep. So don't be fooled by the fact that this has the stuff in it. You won't know. No one will know. Cross my heart.

It tastes so decadent and rich and is amazingly creamy. I topped ours with coconut milk whipped cream to.
Yes, that was a good day.

Better For You Chocolate Fudge Pie
(Adapted slightly from:Chocolate Covered Katie)

13 oz firm tofu
1 tsp. cocoa powder
1 tsp. pure vanilla extract
2 Tbsp. Almond Milk
1/8 tsp. salt
1/4 cup raw honey or agave nectar
1 1/2 cups Ghiardelli semi sweet chocolate chips

In a small pan, stir the chocolate chips over low heat until right before they are completely melted.
Turn off heat, and continue to stir til smooth.

Combine all ingredients (including melted chocolate) in a food processor or Ninja, and blend for a minute or so until completely smooth.

You can either pour directly into a pie plate and refrigerate until firm or if you are using a crust, pour into  completely cooled crust.

I used THIS crust recipe. Any will do though!

For the coconut milk whipped cream:
1 can FULL FAT coconut milk
1 Tbsp. sugar (or more depending on your tastebuds)
1 tsp. vanilla

Place coconut milk in your fridge overnight, or at least 6 hours.
It will get very thick.
Scoop out the thick, creamy deliciousness off the top, and leave the liquidy stuff on the bottom behind.

In a mixer with a whisk attachment, whip the cream for 30 seconds on high.
Add sugar and vanilla.
Whip for another minute or so until you have a light fluffy, whipped cream texture.

Serve with your pie and enjoy heaven on a plate!

Tuesday, March 12, 2013

Paleo Coconut Lemon Bars

I have been really into lemon these days. Just can't get enough of the stuff!
I tend to go through food phases- not unlike every other person on this world, correct? Another obsession being mustard. 
Any kind, straight from the bottle. 
I just can't help myself when left alone with a bottle of the stuff...this is not weird.

My (mostly) Paleo experiments these days have been pretty successful, which is exciting, and it hasn't been nearly as scary or difficult as I thought it would be to be creative and somewhat inventive! I've actually had a lot of fun with it!

So I made these paleo lemon bars today to satisfy a fierce lemon dessert desire.

They are a little different than the traditional lemon bar, in that the crust isn't your typical shortbread crust. It's more heavy, because it's made with almonds. It also has a slight coconut taste because of the coconut if you despise coconut, you probably wont really like these.

I halved my recipe, but this is the full 8x12" pan version.

Paleo Coconut Lemon Bars
6 whole eggs
1/2 cup raw, organic honey
1/2 cup coconut oil
1 cup lemon juice 
Unsweetened shredded coconut (for topping, but optional)

Pre-heat oven to 400.
2 cups raw almonds
1/4 cup raw, organic honey
1/2 cup melted coconut oil
2 organic eggs

For the filling:
Whisk together eggs, honey and lemon juice in a pan. Add in coconut oil and turn heat up to medium high and whisk constantly until filling is thickened and bubbling.
Pour mixture into a bowl and refrigerate until the crust is done and cooled completely.

For the crust:
Place almonds in a food processor and grind until they are small chunks. You do not want them in a powder.
Melt coconut oil, and mix honey and eggs with oil.
Stir in almonds.
Pour mixture into greased pan. (I greased mine with coconut oil)
Bake for 15-18 minutes.

Allow crust to cool completely before pouring filling on top, and sprinkling with coconut.

Place in the freezer for at least 30 minutes before cutting.