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.

7 abr. 2018

Beet Cake with Lemon Cashew Buttercream

It's been a while since I shared a cake recipe on here so what a better way to celebrate that spring is finally here than enjoying a piece of this delicious beetroot cake? The flavor is pretty similar to carrot cake but has a more "toasty" aftertaste, worry not cause you won't notice any weird beetroot flavor: it's incredibly spiced, super tender and moist, and makes such a great combo with my go-to lemony cashew buttercream (I'm seriously addicted to cashew-based frostings and creams!). 
I've seen many chocolate beet cakes around the web but rarely spotted an only-beetroot cake, or some of them only had beetroot powder as the coloring...which makes me think: how can you name a recipe 'Beetroot cake' if your cake only has a tiny amount of beet powder or beet juice?! I mean, where's the real damn beet? It's like making carrot cake without using any REAL carrot, dude you have to shred that bunch of carrots like there's no tomorrow!
So after doing a little bit of recipe testing I created my version and it was a hit! Truth be told I was quite skeptical and doubtful about the results but all the beet stains on my hands (and my sister's) and a kitchen sink that looked like a crime scene were all worth it.
The lemon cashew buttercream is my absolute favorite in the whole wide world and it's also perfect for piping so use it for cupcakes or cake decorations too; this time I was too lazy to grab my piping bag and went for a more simple decoration, a little bit of beet powder sprinkled on top and that's it!

Beet Cake with Lemon Cashew Buttercream
(8 to 10 servings approximately)

- For the beet cake:
1 1/2 cups organic all purpose flour.
1 1/2 teaspoons baking powder.
1 1/2 teaspoons baking soda.
1 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
1/4 teaspoon chinese five spice powder.
1/4 teaspoon pink Himalayan salt.
3 tablespoons (mild-tasting) extra virgin olive oil.
3/4 cup pure maple syrup.
1/3 cup unsweetened almond milk.
1 1/2 teaspoons apple cider vinegar.
2 tablespoons orange juice.
1 1/2 cups shredded beetroots, firmly packed.
1/4 to 1/3 cups chopped pecan nuts.
3 tablespoons raisins.

- For the lemon buttercream:
1 cup raw cashews.
1/3 cup unsweetened almond milk.
3 tablespoons agave syrup.
3 teaspoons lemon juice.
1 or 2 drops organic lemon essential oil.
Pinch of pink Himalayan salt.
1/3 cup melted coconut oil.
2 tablespoons melted cacao butter.

- To decorate:
Beetroot powder (optional).

I recommend to make the cashew buttercream the day before assembling the cake because it has to set overnight or until it thickens and becomes spreadable.
- Cashew buttercream:
Soak the cashews in a bowl with purified water and a generous pinch of salt until the puff up and get soft, 4 hours approximately or preferably overnight.
Rinse well and place them into a high-speed blender or food processor with the milk. Blend until a smooth cream forms, make sure there are no visible lumps; you might need to stop and scrape down the sides of the container a few times. Add in the agave syrup, lemon juice, salt and two drops of lemon essential oil. Blend again until completely combined and gradually pour in the melted coconut oil and cacao butter. The cashew buttercream should look smooth and creamy. Transfer to an airtight container, cover the surface with plastic wrap, put the lid on and refrigerate overnight. The cream will thicken considerably once it's chilled.
- Beet cake:
Peel and grate the beetroots and transfer them to a strainer to squeeze out the excess liquid, this is a very important step to avoid excess moisture in the cake (otherwise it won't rise well).
Preheat oven to 170 ºC (350 ºF) and lightly grease with nonstick cooking spray or coconut oil one 15 cm/6-inch diameter x 10cm/4-inch tall round cake pan, and line the bottom with parchment paper.
In a medium mixing bowl sift in the flour, baking powder, soda, spies and salt. Stir with a wire whisk to distribute the ingredients.
In a separate bowl, whisk the oil, maple syrup, milk, vinegar and orange juice, until well mixed.
Pour the wet mixture into the dry mixture and stir with a whisk until the batter is smooth. Fold in the grated beets, raisins and pecan nuts with a silicone spatula.
Fill the cake pan with the batter and bake for 1 hour approximately or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay).
Cool the cake in the pan for 10 minutes, unmold and peel off the parchment paper carefully; let it cool completely on a wire rack (top side up).
Once the cake is cool cover in plastic wrap and refrigerate until very cold, this way it'll be easier to cut into layers.
- Assembling:
Let the cashew buttercream thaw a little bit at room temperature before spreading. Cut the chilled cake in three layers and place one of them on a flat plate or cake stand, spread a generous amount of the cashew buttercream, cover with the second layer and repeat the process until the cake is assembled. Spread the top with the remaining buttercream and sprinkle with beetroot powder to decorate (optional).
Store the cake covered in the refrigerator and let it rest at room temperature a few minutes before serving.