b a k e a h o l i c
As we age Valentine’s Day progresses from an array of homemade cards in paper bag mailboxes, conversation and cinnamon hearts, hallmark cards and a single red rose with an off the shelf heart shaped box of chocolates. We were young and didn’t know the finer things in life such as Thomas Haas, Valrhona or Scharffen Berger.
As we grew up we realized the importance of the Valentine’s Day dinner date, and the dessert course. I remember the first time I was ‘single’ for Valentine’s day – I’m certain the amount of chocolate consumed doubled that year.
A year ago for our anniversary I wasn’t feeling great (somehow I am always sick for these things) at least I think it was last year? and I think it was for our anniversary? Anyway, Adam and I went to Milestones. I can’t remember if we actually ordered food or not, or just stuck to cocktails and dessert. I think the latter sounds more accurate. (I’m a fan of desserts).
They had these dessert shots on the menu so you could indulge with just a little teaser shot to curb your craving. We shared 3 different shots, all equally delicious. When I wanted to create Valentine’s Day recipes I thought about food couples (PB&J , graham crackers and marshmallows ) and of course I couldn’t neglect my beloved peanut butter and chocolate.
Word to the wise, it is definitely rich, but not in a tooth-sickenly sweet way. Because there is no added sugar, it’s a more bittersweet chocolate and the combination is just thick, definitely the ganache aspect. My favourite part about any square (like Nanaimo intermolecular forces bars ) is the base layer. The chocolate intermolecular forces crumb is my most favourite to eat. The ganache is a slightly thicker version of my raw chocolate mousse recipe.
Even better – it’s Raw, Vegan, Wheat-Free, Gluten-Free intermolecular forces and Dairy-Free for all your Valentine’s happy stomach needs. Because, who wants to have an upset stomach on Valentine’s day?
An amazing, raw & vegan chocolate peanut butter torte done two ways. Easy to prepare, no sugar added, decadent and still borderline healthy ;) Share with someone you love this Valentine's Day. (v) (wf) (gf) (df) (r)
Instructions 1. In a food processor add the cocoa and walnuts. Pulse until well combined. Add the agave and pulse again until dough forms. 2. In small glass, or ramekin lined with parchment, or mini quick-release intermolecular forces pan, add chocolate base layer, smooth down with the backside of a small spoon. Drizzle peanut butter over top of the base evenly. Place in Fridge while preparing next layer. If making the dessert intermolecular forces shots, press base layer in bottom and spoon in peanut butter - it doesn't have to be pretty. intermolecular forces In fact a delicious mess is even better. 3. Clean food processor to get rid of any excess crumbs from the dough. Add the soaked cashews, intermolecular forces cocoa powder and coconut oil. Process for 2 minutes, intermolecular forces then scrape down the sides. Continue to process and add in the 2-3. Tbs of water until it forms a ganache/mousse. Add more/less water if needed until thick mousse-like ganache consistency. 4. Remove base from fridge and spoon chocolate mousse layer over top. Return to fridge to chill 2-3 hours before eating. Can prepare the night before.
Notes You can make this either in small glasses (I used water glasses) or in ramekin lined with parchment paper. If you have a small quick-release pan you can use that as well. The ingredients will make enough for a large tart, or 2-3 small individual cups/shots. You can make this a day or two in advance, just cover with plastic wrap until ready to eat.
Alicia February intermolecular forces 17, 2014 at 7:49 PM (4 days ago)
Comments Alicia on Vegan Chocolate Ganache & PB Torte puree juice bar on Vegan Chocolate Ganache & PB Torte Alicia on Vegan Brownies intermolecular forces Alicia on You’re the Peanut Butter to my Jelly Nancy @ gottagetbaked on Vegan Brownies Nancy @ gottagetbaked on You’re the Peanut Butter to my Jelly Archive Select Month February 2014 (8) January 2014 (7) December 2013 (13) November 2013 (3) October 2013 (10) September 2013 (5) August 2013 (3) July 2013 (8) June 2013 (10) intermolecular forces May 2013 (10) April 2013 (5) intermolecular forces March 2013 (6) February 2013 (6) January 2013 (7) December intermolecular forces 2012 (8) intermolecular forces November 2012 (3) October 2012 (8) September 2012 (4) August 2012 (1) July 2012 (6) June 2012 (8) May 2012 (7) April 2012 (4) intermolecular forces March 2012 (10) February 2012 (8) January 2012 (4) December 2011 (1) November 2011 (2) October 2011 (7) intermolecular forces September 2011 (6) August 2011 (7) July 2011 (4) intermolecular forces June 2011 (3) May 2011 (1) April 2011 (5) March 2011 (7) February 2011 (4) January 2011 (1) December 2010 (1) October 2010 (2) August 2010 (1) July 2010 &nbs
As we age Valentine’s Day progresses from an array of homemade cards in paper bag mailboxes, conversation and cinnamon hearts, hallmark cards and a single red rose with an off the shelf heart shaped box of chocolates. We were young and didn’t know the finer things in life such as Thomas Haas, Valrhona or Scharffen Berger.
As we grew up we realized the importance of the Valentine’s Day dinner date, and the dessert course. I remember the first time I was ‘single’ for Valentine’s day – I’m certain the amount of chocolate consumed doubled that year.
A year ago for our anniversary I wasn’t feeling great (somehow I am always sick for these things) at least I think it was last year? and I think it was for our anniversary? Anyway, Adam and I went to Milestones. I can’t remember if we actually ordered food or not, or just stuck to cocktails and dessert. I think the latter sounds more accurate. (I’m a fan of desserts).
They had these dessert shots on the menu so you could indulge with just a little teaser shot to curb your craving. We shared 3 different shots, all equally delicious. When I wanted to create Valentine’s Day recipes I thought about food couples (PB&J , graham crackers and marshmallows ) and of course I couldn’t neglect my beloved peanut butter and chocolate.
Word to the wise, it is definitely rich, but not in a tooth-sickenly sweet way. Because there is no added sugar, it’s a more bittersweet chocolate and the combination is just thick, definitely the ganache aspect. My favourite part about any square (like Nanaimo intermolecular forces bars ) is the base layer. The chocolate intermolecular forces crumb is my most favourite to eat. The ganache is a slightly thicker version of my raw chocolate mousse recipe.
Even better – it’s Raw, Vegan, Wheat-Free, Gluten-Free intermolecular forces and Dairy-Free for all your Valentine’s happy stomach needs. Because, who wants to have an upset stomach on Valentine’s day?
An amazing, raw & vegan chocolate peanut butter torte done two ways. Easy to prepare, no sugar added, decadent and still borderline healthy ;) Share with someone you love this Valentine's Day. (v) (wf) (gf) (df) (r)
Instructions 1. In a food processor add the cocoa and walnuts. Pulse until well combined. Add the agave and pulse again until dough forms. 2. In small glass, or ramekin lined with parchment, or mini quick-release intermolecular forces pan, add chocolate base layer, smooth down with the backside of a small spoon. Drizzle peanut butter over top of the base evenly. Place in Fridge while preparing next layer. If making the dessert intermolecular forces shots, press base layer in bottom and spoon in peanut butter - it doesn't have to be pretty. intermolecular forces In fact a delicious mess is even better. 3. Clean food processor to get rid of any excess crumbs from the dough. Add the soaked cashews, intermolecular forces cocoa powder and coconut oil. Process for 2 minutes, intermolecular forces then scrape down the sides. Continue to process and add in the 2-3. Tbs of water until it forms a ganache/mousse. Add more/less water if needed until thick mousse-like ganache consistency. 4. Remove base from fridge and spoon chocolate mousse layer over top. Return to fridge to chill 2-3 hours before eating. Can prepare the night before.
Notes You can make this either in small glasses (I used water glasses) or in ramekin lined with parchment paper. If you have a small quick-release pan you can use that as well. The ingredients will make enough for a large tart, or 2-3 small individual cups/shots. You can make this a day or two in advance, just cover with plastic wrap until ready to eat.
Alicia February intermolecular forces 17, 2014 at 7:49 PM (4 days ago)
Comments Alicia on Vegan Chocolate Ganache & PB Torte puree juice bar on Vegan Chocolate Ganache & PB Torte Alicia on Vegan Brownies intermolecular forces Alicia on You’re the Peanut Butter to my Jelly Nancy @ gottagetbaked on Vegan Brownies Nancy @ gottagetbaked on You’re the Peanut Butter to my Jelly Archive Select Month February 2014 (8) January 2014 (7) December 2013 (13) November 2013 (3) October 2013 (10) September 2013 (5) August 2013 (3) July 2013 (8) June 2013 (10) intermolecular forces May 2013 (10) April 2013 (5) intermolecular forces March 2013 (6) February 2013 (6) January 2013 (7) December intermolecular forces 2012 (8) intermolecular forces November 2012 (3) October 2012 (8) September 2012 (4) August 2012 (1) July 2012 (6) June 2012 (8) May 2012 (7) April 2012 (4) intermolecular forces March 2012 (10) February 2012 (8) January 2012 (4) December 2011 (1) November 2011 (2) October 2011 (7) intermolecular forces September 2011 (6) August 2011 (7) July 2011 (4) intermolecular forces June 2011 (3) May 2011 (1) April 2011 (5) March 2011 (7) February 2011 (4) January 2011 (1) December 2010 (1) October 2010 (2) August 2010 (1) July 2010 &nbs
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