Here’s a recipe for the easiest raw vegan pecan pie you’ll ever make:
Replace the pit of a medjool date with a pecan half. Done.
How funny… I came up with the same recipe too! I have it for dessert whenever I have both dates and pecans on hand. Sometimes I go a little crazy and use an almond instead. Whoo-hoo!
This recipe is from The Date People. I hope they don’t think I’m infringing on their copyright by reprinting it. I just think everyone should eat dates, or eat more dates. As The Date People say on their Facebook page:
“They are extremely nutritious, higher in potassium than bananas, also rich in iron, calcium and vitamins. If you are looking to balance your acid/alkaline state, dates are more alkaline than almost any other food.”
If you’re like me and enjoy something sweet after a meal once in a while (or all the time), a couple of dates seems like a good dessert.
These little truffles are inspired by Vegan Linda’s energy balls that she made for the last Vegan Meetup.
This is a highly-accurate and precise recipe which involves a lot of planning and perfect proportions. Just kidding! I hauled out the food processor, dropped in some dates, chopped them to a paste, added almonds, processed some more, then added the rest of the ingredients until the mixture tasted good. Then I rolled them in more unsweetened, finely-flaked coconut. Pretty! I’m going to make these in different varieties and give them as holiday gifts.
Coconut Almond Date Truffles
Makes about 12-14 truffles
24 dates, pitted – check them for pits before adding to the food processor!
1/4 cup slivered almonds
2 tbsp sesame seeds
2 tbsp cocoa powder
3 tbsp unsweetened coconut, plus more for rolling
2 tbsp ground flaxseed
2 tbsp water
Add dates to food processor bowl. Pulse until finely minced. Add remaining ingredients and process until a smooth paste forms.
To make a truffle, place about 2 tbsp coconut in a small bowl. With a measuring tablespoon, scoop up about a tablespoon of date mixture and shape into a small ball. Roll in coconut. Repeat until all mixture is rolled into balls, or until truffles have all been eaten by your children. Yum!
For my birthday this year, I decided to run the Chicago Half Marathon. I finished, and it was fun. Those were my two goals. Running down Lake Shore Drive with about 20,000 other people on my birthday, which also happened to be the tenth anniversary of the 9/11 attacks, was quite an experience.
I was unsure of vegan cupcake availability on a Sunday in Chicago. We also detest city driving, even if it’s for cupcakes. So I brought along some cupcakes from Strawberry Fields here in Urbana, and took them on the road to share with the rest of the family.
These were serious cupcakes – enormous, jumbo-sized, and loaded with enough sweet frosting to send anyone into a sugar coma. They were delicious, but I’m surely not going to order as many of them next year! One half of a giant cupcake per person would be plenty!
Carrot Cake with Cream Cheese Frosting
German Chocolate – we detected a hint of coffee flavor in this one
Hazelnut – my favorite. Very hazelnutty, throughout the cake and frosting.
The rapture did not begin on May 21, but the world’s reaction to it was quite amusing, thanks mostly to hilarious posts on Twitter. What better way to celebrate supposed-end-of-the-world craziness than to bake pies?
I call this one Hellfire-Toasted Coconut Cream. It’s the Veganomicon recipe, “Lost Coconut Custard Pie”. I ended up with a little “bonus custard” to sample before cutting into this beauty, and WOW… delicious! Recipe alterations include using So Delicious vanilla coconut milk instead of rice milk, sweetened coconut (couldn’t find unsweetened), and lime juice – which offered a hint of tropical tang.
The Fresh Strawberry Blackberry pie was supposed to contain rhubarb, but my child refuses to eat rhubarb, and making a pie that only I will eat seems like a bad idea. I like this glaze. It’s simply fresh strawberries, pureed in a food processor, then simmered with 1/4 cup sugar and 1 tbsp arrowroot or cornstarch until thickened. The recipe said to cook until transparent, but I think the food processor introduced too much air into the mixture. I also needed more glaze to completely fill the 9-inch pie shell. This made a delicious breakfast. It’s better than a Pop-Tart.
The ability to make pastry that’s not rock-hard still eludes me. Apparently this gene was not passed down from my mom, who makes the best pies in the world. One of these days, I’ll get it right. I guess we all have an achilles heel.