VEGAN ALMOND “CHEESE” -baked

20181108_1459023450186803027513305.jpgAs I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it.  It is a bit different, but not too different and as he told me, it was rather easy to make.!

INGREDIENTS:

  • 2 cups of soaked or blanched wild soil almonds (I prefer this over even organic.)
  • 1 large clove of garlic
  • 1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
  • 2 Tablespoon of fresh lemon juice
  • dash of fresh black pepper

WHAT TO DO:

  1. soak almonds overnight20181107_0715295053096485032927901.jpg
  2. peel skin off them (save the skins and lightly toast for a fun salad topping!)
  3. put all ingredients into power blender until smooth
  4. use as little water as possible …only enough to facilitate blending
  5. wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
  6. heat oven to 350 degrees
  7. spread mixture into a pan or use a silicone baking pan like I did
  8. bake up to an hour for driest and firmest texture (I like it this way)
  9. let cool and slice up to serve as you wish or eat plain
  10. 20181029_1809262911323544025596063.jpgGustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
  11. What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!
  12. Enjoy~

MINTY BROWNIE HEAVEN (Vegan. GF.)

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Base fudgey brownie layer
-2 cups soft pitted dates(I like caramelly kinds.. but go for Medjool if it’s easiest!
-4 tsp coconut oil
-1 teaspoon Himalayan pink salt
-2 cup sprouted and dehydrated walnuts
-3/4 cup rolled oats
-6 tablespoon raw cacao powder
-1/2 cup dark chocolate chips (I used the kind sweetened with stevia)
-2 peppermint candy cane, crushed (for holidays)
(or crumble up 1/4 cup organic mint candy patties for non-holiday times)
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Mint Ganache Top
-3/4 cup full fat coconut milk (only use the solidified portion of canned milk)
-1 tablespoon peppermint extract & a splash of mint extract
-1 cup dark chocolate chips (I like stevia ones unless you want to make your own!)
Decoration
1 cup of crumbled mint candies of your choice or 6 peppermint candy canes for thewp-1482547192949.jpg holidays, crushed and sprinkled on top
WHAT TO DO:
Base
  1. Use food processor to pulse walnuts and oats until finely chopped–like coarse sand. Set aside in larger bowl.
  2. Add dates, melted coconut oil, sea salt and process on high until a smooth paste forms. Let it get super sticky and dense.
  3. Add the raw cacao, walnuts/oats mixture, chocolate chips, and mint candy of choice. Process until thoroughly mixed.  It’s hard to over-process them, so keep going until you’re darn sure 🙂
  4. Line an 8×8 or smaller springform with parchment paper. (The smaller the pan, the thicker the brownie!) Press the brownie layer firmly into the loaf pan..use gloved hands. Chill while you make the ganache.
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Ganache Top
  1. Bust out your double boiler 🙂
  2. Add the coconut creamed part of your millk and mint extracts to the bowl. Heat until the mixture is steamy hot…not rolling at a boil.  Add the chocolate chips and whisk to mix thoroughly. Pour the mixture over the brownie layer and chill in the freezer.
  3. Chill for 30 minutes and top with crushed candy canes-press into the top ganache with your gloved hands gently.  Chill for another 45 minutes minutes and then cut into mini squares. Store in freezer. Allow 3o minutes in fridge before serving…and at room temperature, the nice chilled minty flavor will last about 2 hours before your should put in fridge again.
wp-1482547192996.jpgThis fantastic recipe is adapted from ilovevegan.com … Thank you!