Happy Friday guys! Gee, where does the week go? I've got two recipes to keep your weekend sweet!
First treat - a parfait. I always enjoy a raw parfait (interestingly I never cared for them pre-raw). I really love the aspect of different flavoured puddings, layered with something crunchy (usually nuts, buckwheat, or cacao nibs), juicy (fresh fruit), and chewy (date/nut crumble or dried fruit).
Here, I've used the coconut cream from last week's Sweet Tooth (another parfait , guess I'm on a roll), along with an avocado based chocolate pudding . These are staples in my house... easy to throw together, don't require any chilling or freezing, (it's not necessary but I do prefer mine chilled) and work well as neutral bases for cool desserts. Make it your own - swap out the mango for your fave fruit, and add any other bitties you love!
While mango goes nicely with coconut, it seems a little odd that I would pair mango with chocolate, right? It's never something I've done before but since I had some beautiful, ripe champagne mangoes hanging around I thought, heck, why not?! I'm glad I did... it was super delish! Have you paired mango with choccie before?
You will need: 1 Recipe chocolate pudding 1 Recipe coconut cream Chopped mango (fresh, or frozen/thawed) Cacao nibs, nuts or other crunch of choice
Chocolate Pudding 1 medium avocado 1/2 cup water 1/4 cup agave 1/3 cup pitted dates 1/4 cup cacao powder 1 teaspoon pure vanilla
Blend all ingredients in a blender, until smooth and creamy.
Orange Chocolate Pudding: Sub orange juice for the water. Add 1/2 teaspoon orange zest.
Coconut Cream 1 1/2 cups young coconut pulp (my pulp was pretty firm) 1/3 cup coconut water 1/4 cup agave 2 Tablespoons agave powder (or Substitute 1 Tablespoon lecithin) 1 teaspoon pure vanilla extract.
Combine all ingredients in a blender until smooth and creamy.
Concorde Grape Cheesecake with Fig and Grape Puree
A friend who grows heaps of grapes every year gave me a huge jar of freshly squeezed concorde grape juice the other week! Ah, heaven, right?! Naturally I toyed with different ideas, but settled on making this cheesecake, and a sorbet. I froze the rest in an ice cube tray for any other ideas that pop into my mind down the road.
1 cup macadamia nuts
1 tbs agave
1/4 tsp pure vanilla extract
Pinch of sea salt
In a food processor, grind the nuts. Add the remaining ingredients and pulse a few times to combine. Press into the bottom of an 8" spring form pan.
Filling: 1 cup fresh concorde grape juice 1/2 cups cashews 1/4 cup + 2 tsp agave 2 tsp lemon juice 3 tbsp melted coconut oil 1 tbsp lecithin Blend all but the oil and lecithin, until smooth and creamy. Add the remining two ingredients and blend again. Pour the filling over the crust. Chill in the fridge or freezer. Fig and Grape Puree1/2 cup concorde grape juice 1/2 cup halved, dried black mission figs, packed 1 small pitted medjool date 1 tsp chia seeds, optional (helps to gel the mixture)
Soak the figs/date in the grape juice until plump and soft. Puree all ingredients, including the chia seeds, leaving a little bit of texture. Spread the mixture over the chilled cake or serve on the side.
Have a fabulous weekend!
*Cupcake graphic by my best friend Lauren Toppozini*