Orange Cake
Ingredients
1 whole Navel orange, (organic)
3 eggs
2 cups (162.16 g) rolled oats
2 tsp baking powder
1/4 tsp salt
1/4 cup (59.15 ml) olive oil
1/3 cup (66.67 g) Greek yogurt
3/4 cup (177.44 ml) maple syrup
1 tsp vanilla extract
Icing:
3/4 cup (90 g) powdered sugar
1/2 orange,, zested then juiced
Directions
- Preheat your oven to 350℉
- Line an 8 inch round pan with parchment paper or grease it.
- Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. Use the entire orange, peel and all.
- Add the ingredients to your blender or food processor in the order listed. Blend till smooth and then pour the batter into your pan.
- Bake for 50 minutes to an hour or until top of cake is golden.
- Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
Icing:
- Whisk together the ingredients till smooth.
- Drizzle on cake when fully cooled.
Mandarin Almond Torte
Ingredients
3 mandarin oranges, unpeeled
6 medjool dates
A little water
3 eggs
1-1.5 cup almond flour
1 teaspoon of baking powder
2 Tbsp Stevia or other sweetener (optional)
4-6 oz of dark chocolate to melt
Sliced almonds to garnish
Directions
- Wash mandarins and cook with plenty of water for 30 minutes. Without peeling!
- Put the dates in a food processor and add water until covered. Chop until you get a caramel texture. You can add more water if it's too thick
- Add the cooked oranges and the rest of the ingredients in the processor and process until you get a dough.
- Pour into a mold and bake with the preheated oven at 400 degrees, 30 minutes or until you punch with a toothpick and it comes out dry.
- Melt the chocolate and spread it over the top. Finish with some ground almond around the edges
Tofu Chocolate Mousse
Ingredients
450g silken tofu
225g melted dark chocolate
Add any combination of the following to the tofu, not the chocolate:
2 shots Espresso
1tsp cinnamon
1.5 tsp vanilla
1 tbsp stevia
1 tbsp Maple syrup
2 tbsp Raspberry syrup
4 tbsp cocktail cherry syrup
3 chopped up cocktail cherries (to sprinkle on top)
Directions
6-9 SERVINGS
- Melt chocolate in a double boiler
- Add all ingredients to a blender and blend until smooth.
- Fill in ramekins/4oz. mason jars and refrigerate at least 3h.
I store the mason jars in the freezer and pull them out before dinner to defrost.
Cashew Blueberry Pie Cups
Ingredients
Crust:
2 cup nuts of choice (I use pecans and walnuts)
3-4 medjool dates
1 tsp vanilla
Pinch of salt
Filling:
3 cups raw cashews (soaked min. 2 hours)
1 banana
1 cup stevia
2 Tbsp lemon juice
3 tsp vanilla
Pinch salt
1 cup non-dairy milk
10 oz bag of blueberries for topping or a bunch of blueberries you've frozen yourself.
Directions
12 SERVINGS
- Put dates in a food processor and blend until they form a ball and set aside.
- Put nuts in the food processor and chop into a meal. Then add the dates back in and continue chopping until mixture sticks together when you press it between your fingers.
- Press an even amount of crust mixture into the base of a 12 cup muffin pan using the base of a cup or glass.
- Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved. I start it in the food processor and then put it in the NutriBullet, half at a time.
- Add an equal amount over the crusts in the muffin pan. Make sure to leave space for the blueberries! Top each cake with a5-7 frozen blueberries and gently press into top of each cup. Freeze for 2-3 hours.
- Remove cakes from the pan and store in the freezer for up to 2 weeks or more
- Before serving, remove and let thaw for 10-30 minutes. You can top them with more blueberries or a berry syrup if you want a little extra.
I store these in a gallon size Ziploc bag in the freezer and pull them out before dinner to defrost.
For an alternate, oat-based crust, see the Lime Pie Cups recipe.
Cashew Lime Pie Cups
Ingredients
crust:
2 cup (160g) dried figs
1 cup (40g) oats (use certified gf oats to make it #glutenfree )
2 Tbsp (15ml) coconut oil
filling:
2 cup (140g) cashews (soaked in water for 8 hrs + drained)
2 tsp lime zest (2 small limes)
1/2 cup (60ml) lime juice
2/3 cup (80ml) plant-based milk
4 Tbsp (30ml) maple syrup/stevia
2 Tbsp (15ml) coconut oil
optional:
1 tsp matcha powder
Directions
12 SERVINGS
- Place the crust ingredients in a food processor and pulse until you have sticky crumbles.
- Divide the crumble amongst 6 muffin/tart tins and press down evenly (with the bottom of a glass). Place in the freezer.
- Place all filling ingredients in a high-speed blender and blend for 1 minute until completely smooth.
- Divide the filling among the 6 tins and even out the top, then place in the freezer for min. 4 hours to firm up.
I store these in a gallon size Ziploc bag in the freezer and pull them out before dinner to defrost.
For an alternate, nut-based crust, see the Blueberry Pie Cups recipe.