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Chocolate Almond-Coconut Balls

11 Dec 2009 by

This recipe is an adaptation from the original by Bryanna Clark Grogan.  I don’t know why she calls the recipe Bryanna’s Carob Fudge.  It certainly isn’t fudge.  It is rich however, and very dark chocolate-flavored.  I was just going to call them dessert balls, but my sweet friend, Julia gave me a new name for them.  Thanks, Julia!  You could use all raw ingredients and impress your raw-food friends or use maple syrup instead and call them vegan!  This is the altered recipe for the dessert I made last night for the Christmas Party with my closest friends:

Chocolate Almond-Coconut Balls

Chocolate Mixture:
1/2 c. each:
Peanut Butter (I used fresh ground)
Honey*
Cocoa Powder
Chopped Almonds*
Sesame Seeds
1/4 c. Quick Oats*

Used a large spoon or your hands to mix it together.

Rolling Mixture:
1/4 cup Chopped Almonds*
1/4 cup Unsweetened Shredded Coconut*
2 Tbsp. Powdered Sucanat* (powdered in the blender)

Mix above ingredients in a separate bowl. Wet your hands a little then take small pieces of the chocolate mixture and roll into balls.  Roll into rolling mixture.  Place on plate and serve.

The balls would be a little sweeter if you used maple syrup instead of honey and almond butter instead of peanut butter. Using almond butter would make it more almond-flavored too! Substituting maple syrup for the honey will make it vegan as well.  The original recipe called for carob powder, but I like the cocoa better…not as bitter. You could put some coconut inside the ball mixture too if you wanted.

* I’ve been asked where to purchase items like sucanat and unsweetened shredded coconut. My answer is: from a health food store or food co-op. Good Earth, Whole Foods, and Kitchen Kneads are in my area in Utah. Azure Standard does monthly orders with local drop points. To be raw, all ingredients need to be truly raw, not just uncooked by you. To get real raw almonds you need to purchase them through a reliable source and/or food co-op that guarantees the almonds have not been heated.  Update: Quick oats are not raw.  If you buy the oatmeal in the store, it’s been cooked.  I recommend buying your own oat groats and a grain roller to roll your own raw oats.

Original recipe found at: VegSource.com

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Dairy-free Pumpkin Pie

21 Sep 2009 by

I made this recipe again last night for my dessert. It’s so yummy! I’ve made a pie crust with coconut oil instead of shortening in the past, but I didn’t have the coconut oil this time. I didn’t want the shortening in my system, so I made it crust-less. It was delicious, even without the crust. The best part? The only significant fat in this pie filling is in the eggs. Not bad! Of course, if you add a crust that’s a different story, but you can choose the kind of fat you ingest. I highly recommend coconut oil or butter over shortening any day.

I adapted the recipe from here.

Dairy-free Pumpkin Pie

  • 1 1/2 cups Rice Milk
  • 2 Eggs
  • 1 Tbsp. Cornstarch
  • 1 tsp. Vanilla
  • 2 cups pureed Pumpkin (pie pumpkins make the best kind, otherwise use a 15 oz. can)
  • 1/2 cup Flour (I’ve used both whole wheat and oatmeal flour, but you can use whatever flour you want)
  • 2 tsp. Baking Powder
  • 3/4 cup Sucanat (regular sugar can be used)
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Ginger powder
  • 1/4 tsp. ground Cloves
  • 1/2 tsp. Salt

Preheat oven to 350 degrees F. Spray a 9-inch pie dish with cooking spray. You’ll need a deep dish or use another small pan because it makes more than will fit in a regular pie pan.

Mix the first 4 ingredients together in a blender or use a hand-mixer. Mix well. Add pumpkin and mix well. Add remaining ingredients and mix for 2 minutes. Pour into pie pan and bake for 60 minutes. This is a custardy pie, so it should still be moist in the middle when it’s done. Remove from oven and allow to cool on the counter. It sets up best when put in the refrigerator for a couple hours before serving.

{Update 11.23.2011}
Pie Crust made with Butter

  • 2 cups Whole Wheat Pastry Flour
  • 1/2 cup Butter or Coconut Oil, cold
  • 1/2 tsp. Sea Salt
  • 5 to 6 Tablespoons cold Water

Mix flour and salt. Cut in cold butter or coconut oil. Add in cold water a tablespoon at a time until it forms a dough. Roll out on waxed or parchment paper. Cover pie plate, cut off excess, and press the edge of the crust. Pour in pie filling and bake according to pie directions.

{Update 11.26.2009}


Here’s one I did for our 2009 Thanksgiving dinner. It just has a crust (you know, most family members want it!). I just used my very fattening crust recipe:

Pie Crust

  • 2 cups Whole Wheat Flour
  • 3/4 cups Shortening
  • Dash of Salt
  • 1/2 cup Ice Water

Cut shortening into flour and salt until crumbly. Add water and mix well to make dough. Cut in half (makes 2 crusts). Roll out on floured surface and place in pie pans. Cook according to pie directions OR 10-12 minutes at 350 degrees F if you’re saving it for later.

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