RECIPES

Chocolate & Caramel Pie

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Ingredients

Crust

  • 1/2 cup  + 2 Tbsp dry roasted almonds
  • 2 Tbsp hemp seeds
  • 2 Tbsp  flax seed meal 
  • Tbsp cocoa powder
  • 3/4 cup roasted coconut flakes
  • 8 soft dates
  • 1.5 tsp vanilla extract
  • 2 Tbsp  maple syrup
  • 1 Tbsp almond milk

Caramel Layer

  • 1 cup soft medjool dates – soaked in hot water for 15 minutes
  • 2 Tbsp almond butter 
  • 2 Tbsp coconut oil
  • 1/2 cup  almond milk 

Chocolate layer

  • 1/2 cup  full fat coconut milk
  • 2/3 cup vegan dark chocolate chips
  • 2 Tbsp  almond butter
  • 2 Tbsp  coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup maple syrup

    • Soak the dates for the caramel layer in hot water for 15 minutes while you make the crust.

    Crust

          Process the almonds in a food processor until coarse meal. Add seeds, cocoa, dates, 1/4 cup coconut flakes and pulse until the dates are well incorporated . Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk if needed. Press the dough into a parchement paper lined 9 inch pie pan.

    Caramel Layer

    Drain the soaked dates. Purée all the ingredients with the soaked dates until you get  a smooth purée texture Spread evenly on top of the crust.

     

    Chocolate Layer

Heat the coconut milk until it starts to bubble and transfer to a bowl. Add the              chocolate chips and whisk until melted. Whisk in the rest of the ingredients. Pour on top of  the caramel and spread evenly.

Freeze for at least 4 hours, then slice and enjoy !
 

 

Cristina for Peas and Peace

 

MISC

Expo manger santé et vivre vert 2019

My visit to the Health Expo was most enjoyable. Am always looking to discover new products. Here are my 4 favorites exhibitors  for this year !

Gourmet Sauvage ! www.gourmetsauvage.ca

A tribute to the Canadian wilderness

*Drawing inspiration from a rich and ancient Native American tradition, Gourmet Sauvage presents a unique selection of gourmet specialties featuring the best vegetables and wild fruit of Canada. Carefully picked by community groups and indigenous people across the country and processed entirely by hand*.

I purchased 3 different varieties of Pasta, their latest addition. Bolete mushrooms, Lobter mushrooms & Balsam Fir. Cant wait to try them out !

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Varech Phare Est ! varechphareest.com

Hand picked seaweed in Gaspésie by its owner Stéphane Albert. you will notice on the image that he distributes in various venues. Love seaweed, purchased his Wakame from the Atlantic and a Gomasio mixed with various types of seaweed that I can not wait to add to my salads and other dishes,

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Kémia ! Kémia.ca

*Kémia offers original condiments, marinades and vegetable spreads, as well as grilled vegetables. Their creations come from the Tunisian culinary tradition, perfect blend between the Mediterranean, North African and Middle Eastern cuisines. Kémia is the Tunisian word that describes an assortment of finger foods traditionally served before a meal.*

I often like to add kick to my meal so I purchased their Harissa, sample tasted it and WOW !

They distribute in Quebec and Ontario as well

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Boulangerie Citron Confit ! citronconfit.ca

Artisanal, Vegan, gluten-free Bread & pastries. They deliver at no cost across Quebec if order is over $ 100.00

Tasted their Bread simply delicious !

If you come across these products while at your preferred grocer, do give them a try, they wont disappoint

Cristina For Peas & Peace

RECIPES

No Bake Apple & Caramel Tartlets

 

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Mmmmmmm !  great  if you are hosting, your guests will be raving about them for a long time, guaranteed ! or treat yourself ! great as an afternoon snack

Crust:

3/4  cup of raw almonds
3/4 cup of grated coconut
1/ cup pitted dates
3 tsp of water

Put almonds and coconut in a food processor and pulse until fine, add dates and pulse again. Add water 1 tsp at the time. The mixture should be humid but hold while pressed. Makes 4 tartlets, divide crust ingredients in a muffin tray/pan

Filling:

1 cup of apple (diced)
3 tbsp of coconut butter (melted)
3 tbsp of coconut oil (melted)
1 tbsp of Maple syrup
1/2 tsp of freshly squeezed lemon juice

Mix all ingredients until smooth & creamy and pour onto the crusts . Place pan in the bridge for 6 Hours.

Garnish:

1 1/2 tbsp maple syrup
2 tbsp almond butter
1 tbsp coconut oil (melted)
1/2 apple peeled and diced

Whisk Maple syrup, almond butter et coconut oil until extremely smooth. Incorporate diced apples with a spoon.

Enjoy !!!

Cristina for Peas and Peace