Diary Free Whipped Cream


While I love buying the fat free version of whipped cream from the grocery store not everyone like is tolerant to the diary version of whipped cream. Hence, I am sharing a very easy to make diary free, vegan version of these delicious treat from Radiant life.  Happy reading.

Ingredients:

  • 1 can organic coconut milk
  • 1/2 tea spoon vanilla extract

Instructions:

  1. Place a can of coconut milk in the refrigerator for at least a couple hours, or better yet overnight. When chilled, the fatty part of the coconut milk will harden, separate and rise to the top. This is the cream you will use for whipping.
  2. Open and scoop the hardened coconut cream into a large bowl. If you want to get all fancy about it, you can actually flip the chilled can of coconut milk upside down and open from the bottom to pour the liquid off and reveal the cream underneath. Otherwise, simply open as normal, and use a spoon to scrape the cream from the top. Either method will get the job done.
  3. Also, it can help to stick the bowl in the freezer for about 15 minutes before using. This way, your cream will remain nice and chilled as you whip it.
  4. Using a hand held mixer, whip until light and fluffy. In order to prevent splattering the cream all over your kitchen, start to whisk at a lower speed at first. Slowly work to a higher speed to until you have incorporated enough air for desired fluffiness.
  5. You can add vanilla extract while whipping as you would with regular cream.
  6. Enjoy!
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Raw Paleo Tiramisu


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In pinterest, I came across this beautiful tiramisu recipe from Peachy Palate which is gluten free and vegan. However, since I don’t drink alcohol, I substituted apple cider for brandy. Try the recipe and add your comment.

Ingredients (9 squares)

    Base & Centre Layer

    • 75g (3/4 cup) roasted peeled hazelnuts
    • 75g (3/4 cup) pecans
    • 40g (1/3 cup) coconut flour
    • 60g (1/2 cup) ground almonds
    • 90g (1/2 cup) Medjool dates
    • 3 tbsp (42g) coconut oil melted

    Coffee Brandy Cream Layer

    • 1/2 can (200ml) full fat coconut milk
    • 80g (1/3 cup) raw cacao butter
    • 2 tbsp (15g) raw cacao powder
    • 45g (1/4 cup) Medjool dates
    • Seeds from half a vanilla pod or 1/2 tsp vanilla extract
    • 2 shots of espresso or 3 -4 heaped tsp instant coffee dissolved in 1-2 tbsp boiling water
    • 3 tbsp brandy (or Marsala wine..sherry or whiskey)
    • 2 tbsp (28g) coconut oil or ghee melted

    Cream Layer

    • 1 cup (120g) raw cashews soaked for 8 hours or overnight
    • 1/4 cup (60ml) full fat coconut milk
    • 1/4 cup (55g) coconut oil melted
    • 2 tbsp (40g) raw honey
    • 1 tbsp (14g) melted cacao butter
    • Seeds from half a vanilla pod or 1/2 tsp vanilla extract

    Instructions

    Base

    1. Blend dates to a paste in your food processor. Remove and blend hazelnuts and pecans to a coarse crumb. Add all ingredients to the food processor and blend to combine.
    2. Place 1/2 of the mix in to a 6 inch loose bottom cake tin lined with baking parchment paper.
    3. Spread evenly and press down to compact.
    4. Place in the fridge while you make the chocolate layer. Set remainder of crumb to one side at room temperature.

    Chocolate Layer

    1. Blend dates to a paste in your food processor. Add in coconut milk and blend to combine.
    2. Add all other chocolate layer ingredients and process until smooth.
    3. Pour and spread evenly over the base. Sprinkle over the remainder of the crumb. Spread it evenly and lightly press down but don’t compact as you did with the base!
    4. Return to the fridge while you make the topping.

    Cream Layer

    1. Blend soaked cashews (drained!) with coconut milk in a high speed blender until smooth. Combine with all other ingredients in blender or food processor.
    2. Pour over the second crumb layer. Gently spread to ensure it’s even.
    3. Return to the fridge to set overnight or for a minimum of 4 hours.
    4. Push up out of the loose bottom tin. Slice in to 9 squares. Dust with raw cacao powder and serve. Store in the fridge for up to one week or freeze in a seal tight container or wrapped in clingfilm for up to one month.