Vegan Mofo Day 3 Person Inspired - Chocolate Pear Bake

Following along the list of themes and prompts for vegan mofo.....

                 Today's inspiration is bought to you by a person!

I had to think about this one as I don't know that I am hugely inspired by other people as I do quite like to be my own person but then this idea came to mind! 

Now I must say that this recipe has been sitting in my 'drafts' since June 2015!!!! (OPPS! Just goes to show my lack of blogging lately!)
It's original inspiration came from Nigella Lawson! I used to LOVE watching her cooking shows and I recall one time her commenting how well pear and chocolate go together. I have to admit that I've never actually tried any of her recipes, nor do I recall the recipe she made to make that comment!! But I did keep in mind this flavour combo and started to experiment with this combo of flavours, and yes, I can say that indeed pears & chocolate do go incredibly well together!!!

Here's my take on a delicious, yet healthier version of pears and chocolate combined!
Using overripe pears in this recipe means you can use far less sugar than in traditional baked desserts as they are naturally more sweet. If you don't have overripe ones, that's fine too, under-ripe ones will work quite well and will soften as the dish is baked. This is a great way to use up any spare pears you may have if you've stocked up when they're on super special (speaking from experience)!! 

CHOCOLATE PEAR BAKE

(Makes 1 cake that serves 6-8)

                  

                    You'll need:

                   3 overripe pears
                   1 cup wholemeal flour
                   1 teaspoon baking powder
                   2 Tablespoons coconut sugar
                   1/4 cup cocoa powder
                   1/2 teaspoon cinnamon
                   1 teaspoon vanilla
                   1 cup motherless milk of choice

Slice the pears into thin pieces and remove any of the core. Layer in a 24cm pie dish with the large side out and the small ends meeting in the middle as shown below. 

In a mixing bowl combine the flour, baking powder, sugar, cocoa powder, cinnamon, vanilla and milk. Mix together til just combined using a whisk. Do not over stir as the mixture will then become too chewy as it bakes. Pour the batter over the pears.

Place dish in a preheated 180°C oven and bake for 40 minutes.  

 Slice and serve.

I find using a glass pie dish that it doesn't stick and can be served easily enough, however if using a ceramic or other dish, I would recommend lining it first with non-stick paper. 

If you wish to try a completely sugar-free version I reckon you could substitute the coconut sugar for 1/4 cup of date spread without it hugely affecting the way this bake turns out. 

I haven't tried it in this exact recipe but with my largely sugar free home these days that is what I would try! If you do give this version a shot - be sure to let me know what you think :-) 

Kids Lunchbox Club: Chocolatey Spread

Apparently lots of kids still take nutella sandwiches to school even when their school is nut free! 
But it's not the nuts in nutella that bothers me (and hey let's face it, the nut content is truly quite pitiful)..... It's the milk and sugar and fat.
So here's a much more healthful version, and one that can be taken to nut-free schools guilt free!

CHOCOLATEY SPREAD

       You'll need:
             1 cup dried pitted dates
             1 1/2 cups cooked black beans
             2 Tablespoons cocoa powder
             1 teaspoon vanilla essense


Soak the dried dates in boiling water for about 10-15 mins until softened. Drain the dates and combine them in a food processor with the other ingredients. Blend until smooth, or until desired consistency. 
Transfer to a air-tight container and store in the fridge for up to a week.
Spread & enjoy :-)
 

Chocolate Frappe

It's the last day of summer!
To those of you about to enter autumn, I hope you've enjoyed the warm weather. And to those coming out the other end, I hope you're looking forward to the warm weather!
I love summer and do not look forward to the weather getting cooler. 
Being the last day of summer, it inspired me to post this before it's too cold to drink it for a while!
I hope you find it a nice refreshing treat to have just as much as we have :-)

Chocolate Frappe

(Serves 2)

2 trays ice cubes
2 Tablespoons cocoa powder
1 Tablespoon dry sweetner of choice (I use coconut sugar)
250ml motherless milk of choice (I use light soymilk)
1 teaspoon vanilla essense

Empty the ice cube trays into a blender and pulse until broken down into crushed ice. Add the remaining ingredients and blend til desired consistency.

Drink :-)

 

Neapolitan Ice-cream

Who remembers those big tubs of ice-cream that had a mixture of chocolate, strawberry and vanilla flavours in them? I assume they are still available. We always had them in our house when I was growing up. My favourite flavour was chocolate, and my brothers was strawberry. Although, occasionally we would have a scoop of all 3 flavours and mix it together to make a big swirl of flavoured ice-cream in our bowl!

Here's a way to combine chocolate, strawberry and vanilla flavours into a healthy ice-cream swirl:

 NEAPOLITAN ICE-CREAM 

You'll need (per serving):

1 cup frozen strawberries, chopped into pieces prior to freezing

1 medjool date, pitted

1 Tablespoon cocoa powder

1 teaspoon vanilla essense

1-2 Tablespoons motherless milk of choice 

Combine all ingredients in a mini food processor or blender and blend until smooth.
The amount of milk will vary depending on your blender, and how smooth you want it.

Deliciousness! 

This one was made with more milk and more cocoa.

Question of the day?
Did you have Neapolitan Ice-cream as a child? If so, what was your favourite flavour?

Chocolate Okara Pie

For those of you who make your own motherless milk, it can often be quite a dilemma what to do with all the leftover pulp. It seems wasteful to throw it away, and yet it isn't always the easiest thing to find uses for, especially if you go through a lot of milk in your home.
Here's a great way to use up some of that pulp.
I have only tried this pie with okara (soy milk pulp) but I see no reason why it wouldn't work with other plant-based milk pulps.

Chocolate Okara Pie

Crust:
1 cup oat flour/bran
1/2 cup okara
1/2 cup applesauce
1 teaspoon baking powder

Put all ingredients in a food processor and pulse a few times until combined. Mixture will be a wet crumble. 
Press into a 20cm pie dish, making sure to press some of the mixture up onto the sides.
Bake for 12-15 minutes in a preheated 180C oven.

Pie filling:
1/2 cup okara
1 cup motherless milk of choice
1/4 cup cocoa powder
1/4 cup coconut sugar (or other dry sweetener of choice)
1/4 cup cornflour
2 teaspoons vanilla

Combine all the pie filling ingredients in a food processor or blender and mix until smooth.
Pour mixture over the baked pie crust.

Cook at 160C for 1 hour. Remove from oven.
The mixture will be slightly wobbly.
Allow to cool prior to slicing.
The mixture will thicken upon cooling.

Serve with frozen berries of choice.

Question of the day:
Do you make your own plant-based milk? If so, what do you do with the pulp?

Easy Choc-Mint Biscuits

Happy Australia Day to all my Aussie readers.
I hope you are enjoying your long weekend. 
If you haven't found something amazing to make tomorrow then let me suggest these!
Lots of people think of Tim Tam's and Mint Slice as real 'Aussie' biscuits.
And yes, there are vegan versions available in the supermarket - but hey, why not make your own??!!
I don't pretend these are healthy, but then again, we're all allowed a treat occasionally.

EASY CHOC-MINT BISCUITS

You'll need:
Arnotts nice biscuits
Kingland Soy cream cheese
Your Inspiration at Home choc-mint powder (or alternatively cocoa powder with a drop of peppermint essence)
Lindt 70% dark chocolate block

Remove the creamcheese from the fridge and allow to soften for 10 minutes. Mix in the choc-mint powder (or cocoa and mint essence).
Spread the mixture over the top of nice biscuits. 
Melt the dark chocolate in a microwave on 50% power until soft and runny. Drizzle over the biscuits. 
Allow to cool before serving so the chocolate can set. 
You can keep these in the fridge to firm up for about half an hour. Any longer and the biscuits will go soggy!

Enjoy! :-)

Chocolate Berry "Cheesecake"

Does a recipe like this really need an introduction?!?
I think not, just try it - you'll want it every night.
It's quick, easy, healthy & delicious.

 

CHOCOLATE BERRY CHEESECAKE

Crust:
1 cup oats
1 cup dates
1 Tablespoon cocoa powder

Filling:
300g frozen berries of choice
200g medium firm tofu
1/4 cup soymilk (or other motherless milk of choice)
3 Tablespoons maple syrup
3 Tablespoons cocoa powder

Soak the dates in boiling water til softened. 
Drain and combine the dates, oats and cocoa powder in a blender or food processor.
Blend until well combined but not completely crumbed.
Press into a 20cm pie dish.

Blend the ingredients of the pie filling.
Pour into the pie dish on top of the crust. 

Place in the freezer for 3-4 hours.

Defrost 15-20 minutes prior to serving.

Serve for dessert,    no wait,    actually I think this is healthy enough to be BREAKFAST!  

Or turn it into "Birthday Cake".

 

Submitted for Healthy Vegan Fridays.

Add your recipe at:
Rock My Vegan Socks 
Vegan Dollhouse

Choc-Orange Pancakes

Welcome to the final edition of Meatless Monday A-Z.

Today's ingredient is Zest.

Although I have been eyeing off our neighbours overflowing lemon tree for the past couple of weeks, I decided not to pinch any without seeing them & asking them first!!!
So today, although I had high hopes of bringing you a lemon zest recipe, you instead have an orange zest recipe. But don't worry, I'm sure it won't disappoint!

Choc-Orange Pancakes

You'll need:

1 cup wholemeal flour

1 teaspoon baking powder

1 Tablespoon ground flax mixed with 3 Tablespoons boiling water

1/2 cup motherless milk

1 teaspoon apple cider vinegar

1/2 cup orange juice (freshly squeezed)

1 Tablespoon orange zest

1 Tablespoon dairy-free chocolate chips

Make a "flax egg" by combing the ground flax with the boiling water & whisking together with a fork. Set aside to thicken.

In a measuring jug combine the milk and apple cider vinegar and whisk til milk starts to separate and thicken slightly.

In a mixing bowl combine the flour & baking powder. 
Add the zest & choc chips. Stir through til evenly distributed. 
Make a well in the centre and combine all the wet ingredients. Mix well.
Pour spoonfuls of mixture onto a preheated frying pan & turn when bubbling. Give the final side a minute or so before removing and serving. Repeat until all the batter is used.

This will make about 12 small or 6 large pancakes and "should" serve 2.

Though they are reallllllllllllly good, so perhaps you're not willing to share ;-)

Question of the day?
What's your favourite chocolate combination flavour? 
I'm sure it will come as no surprise to you that mine is choc-orange, though I do also really like choc-mint!

Choc Chip Banana Muffins

Chocolate in a lunchbox is bound to keep kids happy..... but it doesn't have to be an unhealthy type of chocolate! Try this treat to keep them happy :-)

CHOC CHIP BANANA MUFFINS
(Makes 12)

2 Tablespoons ground flax
3/4 cup plant milk
1 Tablespoon apple cider vinegar
2 overripe bananas
1/2 cup applesauce
1 teaspoon vanilla
1/2 cup coconut sugar
1/2 cup dairy free chocolate chips (I used Sweet William - cacao nibs would work too)
2 cups wholemeal SR flour

Whisk together the flax seeds with 6 Tablespoons boiling water - set aside to thicken.
In a measuring jug combine the milk with the apple cider vinegar - set aside to thicken.
In a large mixing bowl mash the bananas. Add the applesauce, vanilla, milk mixture & coconut sugar. Whisk until well combined, then stir through the flax seed mixture.
Gently fold the flour and chocolate chips into the wet ingredients until just combined - do not overmix.
Using an ice-cream scoop - pour a scoop full of mixture into a muffin tray. 
Bake in a preheated 180C oven for 30minutes or until golden and cooked through.

Melting Mocha Pudding

I have been having a bit of a pudding fettish lately! I guess it's just the weather for it - and let's face it, pudding is really comforting both to make & to eat!

MELTING MOCHA PUDDING

You'll need:

1 cup wholemeal self raising flour
1/3 cup coconut sugar
1/4 cup cocoa
2 Tablespoons dairy free chocolate chips (optional)
3/4 cup plant milk of choice (I used vanilla soy)
1/4 cup apple sauce
1 Tablespoon ground flax mixed with 3 Tablespoons boiling water

1 Tablespoon instant coffee
2 Tablespoons muscavado or brown sugar
3/4 cup boiling water

In a small mixing bowl combine the flour, sugar, cocoa and chocolate chips (if using). Stir until well combined and no clumps left in the cocoa. 
Gently stir in the milk, applesauce and flax mixture. Stir until the dry ingredients are just wet - do not over stir. 
Lightly spray a pudding dish with non-stick cooking spray. Pour the pudding mixture into the dish and tap til evenly distributed.
In a measuring jug combine the coffee and sugar and pour over the boiling water & stir until coffee and sugar have dissolved.
Then pour the coffee mixture over the pudding.


Bake in a preheated 160C oven for 40 minutes until pudding is cooked through & coffee mixture has soaked through to the bottom creating a 'sauce'. You will see it bubbling out the sides when the pudding is cooked.

 It may appear 'uncooked' but that is just the sauce. A skewer poked into the center will still come out clean.

Now admittingly these are not the greatest pictures! This is definitely not a 'pretty' pudding - but then again not too many are! None the less, it is still delicious! 
In the picture below I wanted to show the 'sauce' that is on the bottom of the pudding.

You can substitute coffee essence in place of the coffee if you are willing to share this with your children ;-)

 
Submitted for Meatless Monday - Xocolato: 
which is the Aztec word for Chocolate.

Walnut Blondies

Brownies - turned blonde.... and healthy ;-)

You'll need:
2 cups wholemeal spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup coconut sugar
1/2 cup walnuts

1 Tablespoon ground flax mixed with 3 Tablespoons boiling water
1 banana
1 cup apple sauce
1 teaspoon vanilla
100g dairy free white chocolate (I used Sweet William)
1/4 cup boiling water



Smash the walnuts into crumbly pieces. I do this by putting them in a zip-lock bag & hitting with a 'meat' mallet. Combine the dry ingredients in a bowl and stir until well combined and walnuts are evenly distributed.


 
Prepare the flax seeds - combine them with the water and whisk well. Leave aside for 5 minutes until thickened.
Mash the banana.
Melt the chocolate. I do this in a microwave on 50% power, checking every minute and stirring til nearly melted. The residual heat will do the rest. I find it best not to wait until it's completely melted or some parts tend to be hard and overdone.

Pour all the wet ingredients into the dry ingredients and gently stir until folded through.
Pour mixture into a lined 18cm square baking tray and spread until evenly distributed.
Place in a preheated 180C oven and bake for 20 minutes until golden brown.
Cool before slicing.

School Tip:
For nut-free schools make this with sunflower seeds instead.  

Submitted to Meatless Monday A-Z:
Unbleached Flour

Banana Choc Pudding

Just because sometimes we all need a little sweet treat in our lives....

Banana-Choc Pudding

You'll need:
400g loaf of wholemeal bread (I used half an unsliced 800g loaf)
400ml lite coconut cream
1 1/2 cups soymilk
2 Tablespoons egg replacer
1/2 cup brown sugar
1 Tablespoon vanilla
1 teaspoon cinnamon

3 overripe bananas
100g dark chocolate (I used Lindt 70%)

In a large bowl, mix together the coconut cream, soymilk, egg replacer, brown sugar, vanilla and cinnamon.
Tear the bread into bite-size pieces and place in the bowl of the cream/milk mixture. Press down gently to encourage the bread to soak up the liquid. 

Mash the bananas in another bowl. Melt the chocolate in a microwave safe dish on 50% power. Once completely melted stir chocolate through the mashed bananas. 
Using a lined 20cm round cake tin, pour half the saoked bread into the bottom of the tin and press down gently.

Pour the banana/chocolate mixture over the top and then pour the remainder of the bread mixture on top and make sure it completely covers the banana/chocolate.

Place in a preheated 180C oven for 40 minutes.
Allow to cool before turning out onto a plate. Sprinkle with cinnamon sugar.
Slice and serve.

Kids Lunchbox Club - Choc Coco Sultana Slice

Who doesn't love a delicious warm chocolately cake coming out of the oven????
And with school starting back this week, what a wonderful treat to pop into a lunchbox.
Treats in our home don't come in packets and they aren't full of fat!
This one even warms the heart of those who aren't fond of fat-free baking!

Choc-Coco Sultana Slice

You'll need:
1 cup wholemeal self-raising flour
3/4 cup dessicated coconut
1/2 cup coconut sugar (or other dry sweetener of choice)
1/2 cup sultanas
1/4 cup cocoa powder
1 teaspoon vanilla
1 cup soymilk (or other plant milk of choice)
50 grams dark chocolate (I used Lindt 70%)

In a large mixing bowl combine the flour, coconut, sugar, cocoa powder and sultanas. Make sure the sultanas are coated well with dry mixture so they don't all sink when baked. 
Pour in the soymilk and vanilla. Stir until well combined.
Break the chocolate into little pieces and stir through the mixture.
Pour into a lined baking dish (I used 20x30cm) and bake in a preheated 200C for 20 minutes.
Slice and serve.
Or allow to cool before putting in a lunchbox!

WIAW - Choc-Hazel-Goji Granola

Welcome to WIAW

I haven't done a Wednesday post for some time, so enjoy today's one!
It comes with a super yummy breakfast recipe.

Today's eats:

Breakfast was the totally delicious granola recipe below - sure beats nutella on toast!

Lunch I made a quick salad with cooked wholemeal pasta, salad leaf mix, grated carrot, sun-dried tomatoes, chopped capsicum and spring onions - topped off with a big dollop of hummus. Quick, easy, delicious :-)
Dinner was roasted sweet potato with a mexican bean mix with capsicum, corn, tomatoes, zucchini, borolotti beans and mushrooms.

Now for the promised recipe:

Chocolate Hazelnut Goji-berry Granola

You'll need:
2 1/2 cups rolled oats
3/4 cup hazelnuts
1/4 cup pepitas
1/4 cup cocoa powder
1/4 cup coconut
1/2 cup apple sauce
1/2 cup brown rice syrup
1/2 cup goji berries
1/4 cup raisins

Smash the hazelnuts by placing them in a zip-lock bag and beating with a meat-mallet until broken into little pieces.
In a large mixing bowl combine the oats, smashed hazelnuts, pepitas, cocoa powder & coconut. Stir well.
Pour in the apple sauce and brown rice syrup.
Stir until well combined & all the oats have been coated with the moist ingredients. It will look like it won't all combine but keep stirring and it eventually does.
Pour mixture onto a lined baking tray and spread evenly and as thin as possible.
Place in a preheated 160C oven.
Bake for 40-45 minutes, stirring every 10-15 minutes.
Remove tray from the oven & allow to cool.
Stir in the goji berries & raisins until evenly distributed.
Pour into an airtight container for storage.

Here's a picture-tip for how to easily transfer the granola into the storage container:

Because sometimes in life we need all the tips we can get right!!! ;-)


Here's another one then...... don't start nibbling on this before putting it in the container - its soooo good that you won't have much left to transfer otherwise!!!