21 jun. 2018

Raw Mango Cheesecake

I must admit it kind of feels weird to be back after almost a month (ugh!) without properly blogging; I've shared a few quick recipes on my instagram profile and been cooking like crazy for collaborations (as usual...luckily!). Well, to celebrate that summer is officially here I'm sharing with you the perfect cake for this season: a raw mango cheesecake with a pecan-coconut crust that I really adore. It's super refreshing, so summery, so fruity and oh so creamy you'd never guess it doesn't really contain any cream cheese or dairy cream. I could eat mango every single day, never get tired of this tropical fruit plus it's so good for sensitive stomachs like mine. This recipe is plant-based, refined-sugar free and gluten-free.
Even though mosquitoes are already driving me crazy (wearing a too-intense-for-myself citronella bracelet as I'm typing this) summer is my favorite season of the year as you already know: nothing beats longer days, wearing light clothes and sandals, homemade popsicles, watermelon gazpacho and letting your hair dry naturally...that is one of my favorite things about summer. Girls (and boys) with extra long hair like myself will understand me! ;-)
Btw, a powerful food processor or high-speed blender is essential in order to whip up a perfectly smooth raw cake. Always look for ripe sweet mangoes with a smooth, creamy flesh, avoid those that are fibrous!

¡Receta en español disponible en los próximos días!

Raw Mango Cheesecake
(yields one 20-cm/8-inch cake)

- For the pecan crust:
1 cup pecan nuts.
1/4 cup shredded coconut.
10 Medjool dates, pitted.
2 tablespoons raw extra virgin coconut oil.
A pinch of pink Himalayan salt.

- For the mango filling:
1 1/2 cups raw cashews.
1/2 cup organic full-fat coconut milk.
2 cups fresh mango, diced.
1/4 cup raw extra virgin coconut oil.
1/4 to 1/3 cup pure maple syrup.
2 tablespoons lemon juice.
A pinch of pink Himalayan salt.

- Always use organic coconut milk whenever possible, they usually only contain coconut flesh, water and some thickener. I don't recommend using those that have additives because they have a slightly weird aftertaste.
- Measure the cashews before soaking them overnight.

- To make the crust:
Blend nuts and shredded coconut in your food processor until well chopped but don't overprocess to the point the nuts become a paste. Small bits of nuts should be visible, kinda like when we are making energy balls.
Add the remaining ingredients: dates, coconut oil, and salt, and process until a sticky and cohesive dough forms.
Line the bottom of a 20-cm springform cake pan with parchment paper, leaving enough paper outside the pan to easily lift and remove the base of the pan when the cake is done.
Press the crust mixture down with your hands and level with a silicone spatula until flat and even. Transfer to the fridge.
- To make the filling:
Blend the cashews and coconut milk until creamy and soft. Add in the rest of the filling ingredients and process until completely smooth, you should stop a few times and scrape down the sides of the bowl.
Pour the mixture over the chilled crust, cover the pan (avoid any direct contact with the surface of the cake) and let it set in the freezer for at least 4 hours or until firm, preferably overnight.
Once the cake has hardened gently remove from the pan and leave it at room temperature for around 15 minutes before slicing and serving.

24 may. 2018

Chocolate Covered Coconut Slices

I had to post a new recipe before the month ends because it's been almost three weeks since the last time but a lot has happened in between (read life and deadlines). Looks like spring has finally decided to stay in Barcelona and this sunshine makes me feel more positive and energized...can't wait to finish some pending collaborations and start making more summery and refreshing treats! Gosh I've been craving ice creams like crazy, and even though I've made some nice creams to soothe those sugar cravings my belly wants something more decadent like THIS. Okay, enough talking about ice creams coz my stomach's growling!!!
These coconut slices are the perfect sweet snack for all the coconut lovers like myself, so easy to make and so yummy. You can make a big batch and freeze them so you have a nice sweet treat on hand. I used both dark and white chocolate but feel free to use your favorite chocolate and even add some crispy or crunchy toppings like roasted nuts or puffed rice. A little reminder about dark chocolate: the darker the chocolate the less sugar it will contain. For the record, I am not a big fan of white chocolate, actually I rarely buy it cause the majority have a lot of sugar and so little cacao butter; to me they taste nothing like chocolate, BUT there's always an exception and in my case is Willie's Cacao 'El Blanco'. I thought I didn't like white chocolate until I tasted this one, though I just use it very sporadically. Oh and btw, this is NOT a sponsored post.

Chocolate Covered Coconut Slices
(makes 16 squares)

3 cups desiccated coconut.
6 tablespoons extra virgin coconut oil.
4 tablespoons agave syrup.
150 g/5.3 oz dark chocolate, at least 70 %.
150 g/5.3 oz high-quality white chocolate.

- I highly recommend to use two silicone rectangular molds, like the ones to make chocolate bars or nougat. They are super flexible and so way easier to unmold your coconut bars once they are very cold (and no need to grease the mold, which is great too).
- If you have read above, I used Willie's Cacao white chocolate (not vegan). Feel free to use your fave vegan white chocolate.

In the bowl of your food processor combine the shredded coconut, coconut oil and agave syrup. Pulse until a sticky mixture forms, test the texture by scooping around 1 tablespoon of dough and roll it into a ball using your hands. If it holds shape the dough is ready.
Press the coconut mixture into the silicone molds and flatten with your hands, level with a silicone or wooden spatula to ensure you get a nice even surface. Set aside.
Melt the chocolate in a Bain Marie or double boiler and pour it over the coconut. Transfer to the fridge and let it cool until the bars harden.
Carefully unmold the bars and cut into 8 squares each one, there should be a total of 8 dark chocolate-covered squares and 8 white chocolate-covered squares.
Store refrigerated in an airtight container.

4 may. 2018

Banana Cream Pots with Chocolate Mousse

Feels like I haven't blogged in ages but as always I've been busy finishing some collaborations, though I managed to prepare these super easy, healthy and yummy banana cream pots with an avocado chocolate mousse. Also, did you check out my latest Instagram post? It was kind of an impromptu recipe that I made to satisfy my ice cream cravings, and the result was pretty damn good to be honest.
As usual this recipe I'm sharing today is completely plant-based and also gluten-free (I'm working on sharing more gluten-free recipes with you guys). 
These are great for those days when you want something a little bit more indulgent than plain yogurt or fruit after lunch or dinner but still want to keep that sweet tooth under control. If you are in a rush you can top these pots with your favorite granola, roasted nuts or fresh fruit but I highly recommend to make the avo chocolate mousse cause it takes this sweet treat to the next level and you'll wow your guests without having to turn on the oven or spending too much time in the kitchen, plus everybody knows banana+chocolate is always a winning combo.
It's Mother's Day in Spain this sunday so now that I bought all the presents I'm on a mission to prepare a surprise dessert for my mama and, if it turns out good, I will most probably be taking lots of pictures after it's done and write a new blog post on Cinnamon Girl. 
Happy weekend everybody!

Banana Cream Pots with Chocolate Mousse
(4 servings)

- For the base:
6 Deglet Nour dates, pitted.
1 1/2 tablespoons rolled oats.
1/4 cup raw blanched almonds.
A pinch of pink Himalayan salt.
- For the banana cream:
3 ripe bananas.
2 tablespoons pure maple syrup.
2 tablespoons white tahini paste.
1/2 teaspoon lemon juice.
1/4 teaspoon pure vanilla powder.
- For the chocolate mousse:
1 ripe avocado.
3 tablespoons pure cocoa powder.
2 or 3 tablespoons pure maple syrup.
A pinch of pink Himalayan salt.
- To decorate:
Cacao nibs.
Shredded coconut.

- Avocado chocolate mousse:
I suggest you to begin with the avocado chocolate mousse so it has enough time to set in the fridge and become thicker. Even better, if you have enough time the mousse will have the perfect texture after being refrigerated overnight (and become more pipeable).
Chop the avocado and place it inside the bowl of your food processor with the rest of the ingredients for the mousse: cocoa powder, maple syrup and salt. Process until a soft, shiny cream with no lumps forms. Taste and adjust the sweetness if necessary, begin with two tablespoons of maple syrup and add a few more if you want it extra sweet. Transfer to a clean jar, cover and refrigerate until ready to use.
- Base:
Clean the bowl of the food processor, place all the ingredients for the base and pulse until a coarse flour forms. It should have a very similar appearance to the base of raw cheesecakes or crumbled cookies but a sticky texture. Divide the crumbled base between four small pots or jars and gently press down to create an even layer. Set aside while we prepare the banana cream.
- Banana cream:
Chop the bananas and put them in the bowl of your food processor along with the maple syrup, tahini paste and vanilla. Process until smooth and creamy. Alternatively you can use almond butter instead of the tahini.
Fill the pots with the banana cream, pipe the chocolate mousse on top and decorate with cacao nibs and desiccated coconut.