No Bake Chocolate Pie

I decided that I had to try making my first gluten-free, dairy-free, vegan pie. I wanted this pie to be unique, so I chose to create a recipe for a no-bake pie (yes, that’s right) with a delicious fruit based filling that only looks like it could clog your arteries. The filling of the pie was actually inspired from one of my previous dessert recipes, called velvety chocolate mousse. The crust of the pie is made with only three ingredients: gluten-free graham crackers, vegan butter, and a smidge of brown sugar. This pie is an absolutely must try – it is super fun to make, it looks like perfection, and it tastes heavenly. 

Ingredients:

For the crust:

-One box of gluten free graham crackers (the box should contain about 220 grams or 8 oz minimum of graham crackers – I used a box from Kinnikinnick foods) OR 2 cups of ground gluten free graham crackers
-1/4 cup brown sugar
-1 1/2 cup melted vegan butter

For the filling:

-2 large ripe avocadoes
-1 ripe banana
-1/4 cup raw cacao powder

-1 tsp. vanilla extract

-1 -2 tbsp. coconut milk (depending on power of blender)

-1 1/2 tbsp. agave nectar (and more for drizzling)

-Cinnamon for sprinkling
-Shredded coconut (optional)

Directions:

1. Place broken up graham crackers in a food processor and blend until most pieces have broken down. Mix in your melted vegan butter and brown sugar, and blend until a consistent texture forms.

2. Remove the mixture and place in the center of a pie tray (my pie pan was about 9 inches). Flatten and spread the mixture until it evenly coats the bottom of the pie tray, as well as the sides. Make sure to create a crust.

3. To make the chocolate filling: Remove the skin and pit from the avocadoes and place the meat in a bowl. Add in a fresh banana, cut-up into coins. Add in the raw cacao powder and vanilla extract and mash them into the avocado and banana.

4) Place the mashed mixture in a blender and add in the coconut milk and agave nectar. If you desire, add in cinnamon. Blend until smooth. If the taste is not sweet enough for you, you can drizzle on some more agave nectar.

4) Remove the mousse filling from the food processor and place in the center of the pie, on top of the crust. Spread the mousse evenly so that it fills the entire pie, with the exception of the crust. Sprinkle with shredded coconut.

5) Place the pie in the fridge and allow to sit for at least 20 minutes before eating. You can cut this pie into little appropriate slices, or alternatively just eat it out of the pan with a spoon (like I choose to do). 

This pie should be kept and served cold. Keep it in the fridge. 

Sweet Green Pudding

This is my go-to snack when I come home from a hot yoga class. This plant-based pudding is light, simple, and sweet. I love that it’s such a healthy and satisfying snack, yet can be made in a matter of minutes. 

Ingredients:

-1 fresh ripe banana
-1 fresh ripe avocado
-2 heaping teaspoons of honey (or agave nectar)
-3/4 cup almond milk (or coconut, soy)
-Pinch of cinnamon

Directions:

1) Remove the skin and pit from the avocado and place the meat into a blender. Add in the banana, cutting it up in coins. Drizzle in your honey and almond milk, and throw in a pinch of cinnamon. Blend until thick and smooth. 

The Salad of Summer

I have been in love with this salad all summer. I love this vegetarian dish because of the simplicity of the recipe. It’s so quick to make and is perfect to pack as a lunch, or bring to a potluck dinner with your friends. The red and green colours are vibrant and make this dish look beautiful for any occasion. It is also filling, and full of goodness. If you’re feeling like you need to add some crunch to this salad, top it off with some sunflower seeds.

Ingredients:

-1 cup of quinoa
-3 cups cold water
-1 cup baby tomatoes or 1 whole tomato
-1 large ripe avocado
-1/4 cup fresh basil or cilantro (the choice is yours)
-1 tsp balsamic vinegar
-3 tsp olive oil
-Salt and pepper to taste

Directions:

1) Start by filling a pot with your quinoa and water. Allow it to boil, and then reduce it to a low heat so it can simmer for about 15 minutes. When the quinoa has finished cooking, place it in a bowl in the fridge so it can cool.

2) Chop up your avocado, tomato and herbs.

3) Prepare your simple and clean salad dressing by whisking the oil and vinegar together in a cup.

4) Take your cooled quinoa out from the fridge and garnish with the chopped tomato, avocado and herbs. Pour over your dressing, and toss. Garnish with salt and pepper to taste.

Feeling like you want to spice this one up? Add in some black olives, or feta cheese if you can handle the dairy.