Archive for Special Occaisons

Strawberry Nutella Pie

Earlier this week, I shared with you a Valentine’s Day recipe that was vegan and gluten-free, and be-te-dubs, freakin’ delicious.

Today’s recipe is slightly less virtuous, but let’s face it, Valentine’s Day isn’t exactly the day to be virtuous, now, is it? Nope, it’s the time to break out the fur-lined handcuffs, kids.

Strawberry Nutella Pie

Nutella is one of my favorite things. I know, it’s not exactly healthy, but come ON! It’s creamy and delicious and chocolately. I love it on crepes and waffles especially, and have been known to integrate it into recipes on occasion.

Here, I wanted to pair it with a red fruit for Valentine’s Day, and that meant either raspberries, cherries or strawberries.

Strawberries was what I finally decided on. I also hit my local dollar store and got a bunch of fun cookie cutters to take this pie to the next level.

I think it will delight whomever you present it to in more ways than one. Maybe not as much as fur-lined handcuffs, though…

Wishing you the best of all Valentine’s Days, whether you are solo or partnered. Have fun out there, and remember; don’t do anything I wouldn’t do! 😉

Strawberry Nutella Pie

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tbsp vegetable oil
  • 3 tbsp cold water (approx.)

For the pie:

  • 4 cups fresh strawberries
  • 2 tbsp sugar
  • 1 tbsp flour
  • ½ cup Nutella (approx.)

Method

1.           In a large bowl, mix the flour and salt until combined. Add vegetable oil, and stir until well combined. Add the water and stir to combine. It should be a cohesive dough that is still a little dry. Add a bit more water if it seems too dry.

2.           Roll the dough into a ball and place it on a large sheet of waxed paper. Place another sheet of waxed paper over top. Bash the dough down until it’s flattened with your rolling pin, then roll it out into  a circle big enough to fit in the pie plate, about 1/2-inch (1 cm) thick, occasionally flipping the entire crust over and rolling it on the other side. Remove the top layer of wax paper and flip upside down into a pie plate. Trim off excess, and reserve it for later to make the shapes for the top.

3. Spread Nutella in a layer on the bottom of the pie.

3. Wash the strawberries and cut into quarters or eighths. Toss with flour and sugar. Place in the pie pan over the Nutella, and pat down. Brush the top with water.

4. Cut out shapes with your cookie cutters to make a design. I did “I heart you,” but I also cut out additional heart shapes to put around the edges of the crust. Once you have it how you like it, brush the top of the pastry with milk, then bake in a pre-heated 350 degree oven for about 30 minutes.

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Raspberry Chocolate Mousse Pie for Valentine’s Day #Vegan #GlutenFree

I’m not sure where the first month of the year went, but here we are, staring down the barrel of the shortest month of the year. And smack-dab in the middle of that month is the most love-ly-est day of the year: Valentine’s Day.

Rasperry Chocolate Mousse Pie

I should probably state for the record that I’m not the biggest V-day person. I think you should love and appreciate your partner year-round, not just in the middle of February. I have been accused, in the past, of trying to make the person I’m dating fat, in fact, because I tend to show my feelings with baked goods.

If you, too, are a fan of showing your feelings using baked goods, then I have two recipes for you this week that will be just the ticket.

Today’s, the first, is a vegan Valentine’s Day recipe, that also happens to be gluten-free, as well. Later in the week, I’ll share a non-vegan, non-gluten free recipe involving strawberries and Nutella and pie. Because those three things need to be in the sweetest menage et tois of all time (look–it’s Valentine’s Day, I’m taking license).

Rasperry Chocolate Mousse Pie Vegan

This recipe is also mostly raw, if you don’t count melting the chocolate, and to be honest, there’s some debate on the internet about that, so it may, in fact, also qualify as raw.

The crust is simply made of dates, cashews and coconut, and then topped with a whipped Aquafaba mousse. It’s really quite amazing, and I challenge you to feed it to anyone, vegan or no.

The most important ingredient is the love you put in.

Ugh. Sorry. It’s a good thing V-day only comes once a year. I promise to be back to my cynical self soon.

raspberry chocolate mousse pie vegan gluten free

Raspberry Chocolate Mousse Pie #vegan #glutenfree

Ingredients for the Crust

  • 1/2 cup pitted dates
  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 1/2-1 tbsp melted coconut oil

Ingredients for the Chocolate Mousse

  • 2/3 cup aquafaba
  • 1/4 cup sugar
  • 1/8 tsp cream of tartar
  • 1/2 cup good quality, 70% dark chocolate
  • 1/2 tsp raspberry extract
  • fresh raspberries for garnish

Method

To make the crust: place the dates in a small bowl and cover with warm water. Allow to soak for about and hour. Drain, then add to the bowl of your food processor with the cashews and the coconut. Whiz everything together, pulsing at first, but then turning up the speed, until it starts to clump together.

With the motor running, slowly drizzle in the coconut oil, starting with 1/2 tbsp. When the crust starts to clump up together and form a ball, you know it’s done. Add a little more coconut oil if it isn’t.

Press the crust into the bottom of a 7″ springform pan, and place in the fridge to set.

To make the mousse: place the aquafaba in the bowl of your mixer, and add the sugar and the cream of tartar. Begin mixing on low for about 2 minutes, then turn the speed up to medium for 2 minutes, and then finally turn it up to high and finish whipping until it achieves stiff peaks, about 4-6 minutes more.

While the mousse is whipping, place a large bowl over a small pot on medium heat with a few inches of water in it, and bring the water up to a boil. Turn down to a simmer, and add the chocolate into the bowl. Stir occasionally until the chocolate is entirely melted and smooth. Place aside to cool for about 5 minutes.

Once the chocolate has cooled, add it and the raspberry extract to the whipped aquafaba, and carefully fold it in until it’s all mixed.

Pour the mousse on top of the prepared crust and smooth the top.

Place back in the fridge to set for a few hours or overnight.

To serve, remove from the fridge about 1/2 hr before serving. Run a warm knife around the inside of the springform pan to loosen. Remove the ring of the springform pan and cut into slices. Garnish with fresh raspberries and additional grated chocolate if desired.

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