There are an epic number of pumpkin pies being shared this week, so why another? As the name implies, this is no ordinary pumpkin pie. It’s actually made with nuts and carrot juice!

I first had the opportunity to try this raw vegan pie when Jess, a.k.a. Natural Chef Niagara, came to my in-law’s house to cook and serve us a three-course vegan meal, which I had won as a raffle prize at the Niagara Veg Fest back in June. With busy schedules and newborn babies, we weren’t able to schedule a dinner until earlier this month but the wait was absolutely worth it.

Jess and her warming personality and incredible cooking talents made this night extra special. It was so nice to sit back, sip a glass of wine and watch her whip up our meal. Jess is a certified natural chef who studied at the Natural Kitchen Cooking School, and before moving to the Niagara region she lived and worked as a private chef in New York City. She had many interesting stories to tell about her work there and her aspirations for creating a similar base of clients in Canada.

A few weeks before, Jess and I discussed ideas for a menu and, based on my preferences and the availability of local, seasonal ingredients, and taking into account my husband’s cashew allergy, Jess came up with an incredible array of options for our evening.

As a starter, we were served a creamy butternut squash soup with apple barley salad. I absolutely loved the presentation of this dish—the barley salad in the middle of the soup gave each spoonful a little texture and a refreshing and tangy twist from the apples.

The main consisted of stuffed tempeh with yams, asparagus, mushroom ragout and kale chips. This dish incorporated some of my all-time favourite fall flavours, including mashed yams that were creamy and sweet, lightly sauteed and crispy kale, and the deep flavour notes and meaty texture of the mushroom ragout.

And finally, the “I can’t believe it’s not pumpkin” pie topped off this full meal. It consisted of a pecan crust and a creamy filling made of macadamia nuts, carrot juice and pumpkin pie spices. The texture of the filling is like a cross between a cheesecake and an ice cream cake but with pumpkin pie flavour. I loved this pie so much I asked for the recipe so I could make it again, and of course share the recipe with you!

After dessert, Jess cleaned the kitchen and dishes entirely and left any leftovers neatly in the fridge. For the entire evening, I truly felt like a queen.

For more information on Jess and her personal chef and catering services, check out her website.

"I can't believe it's not pumpkin" pie

Yield: 1 pie

Ingredients:

For the crust:

• 2 1/4 cups raw pecans
• 4 dates
• 2 tbsp maple syrup
• 1 tbsp coconut oil
• pinch of sea salt

For the filling:

• 1/2 cup raw cashews or macadamia nuts
• 1/2 cup maple syrup
• 2 tbsp agave nectar
• 1/2 cup coconut oil
• 1/2 cup + 2 tbsp carrot juice
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1/2 tbsp chopped thyme [I used 1/4 tsp dried thyme]

Directions:

For the crust:

1. In a food processor, pulse pecans and dates to small crumbs then mix the other ingredients in by hand. Press into a 9" tart pan or pie dish. Chill the crust in the freezer for about an hour before filling.

For the filling:

1. Blend all the ingredients in a high speed blender. Fill chilled pie shell. Chill in the freezer overnight for best results. Remove to set for 15 minutes before serving.

Recipe from Natural Chef Niagara.

We’re almost through the season of Frappuccinos Fridays, and I hope you’ve been enjoying all of the tasty flavours we’ve veganized. As part of the theme, Lisa and I have indulged in Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée, Green Tea Cream, Chai Crème, Double Chocolate Chip, Cinnamon Dolce and Toffee Coffee.

Today I’m sharing a flavour I’d imagine is a pretty standard favourite, since vanilla lends a wonderfully creamy taste to anything it teams up with—and coffee is certainly no exception. With this version, I think the spicy fragrance of vanilla bean and vanilla extract enhances the full-bodied richness of the strong, dark-roast coffee. Top if off with a mountain of coconut whipped cream and you’ll let out a sigh of satisfaction after every succulent slurp.  Enjoy!

Vanilla Bean frappuccino

Yield: 1 serving

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino:

• 1/2 cup strong coffee, chilled
• 1/2 cup non-dairy milk
• 2 Medjool dates, pitted
• 1/2 tsp pure vanilla extract
• seeds from 1 vanilla bean
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, blend together all ingredients in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and serve!

You know life is too busy when you realize it’s almost the end of August and you’ve only been to a farmers’ market once. The friendly smiles from local farmers and their hauls of freshly harvested produce is always worth the trek across the Danforth and down Pottery Road to Brick Works, my favourite of Toronto’s long list of seasonal and year-round markets.

I realize the local strawberry season is almost over, but this super simple dessert was enough to satisfy an entire summer’s worth of these precious red jewels. This recipe makes just enough for two or three small portions, so you might want to double the recipe if making dessert for a crowd (or you want to enjoy leftovers).

This is the first time I’ve roasted strawberries and it definitely won’t be the last. Letting them spend some time in the oven allows them to become tender and intensifies their flavour, since some of the water inside the berries evaporates, leaving the sweetness of the berries to become more concentrated.

Roasting strawberries is a quick and easy process that you can do by simply slicing up your berries and popping them into the oven. I like to toss them with balsamic vinegar and a little bit of coconut sugar, too. Of course, what better way to serve them than with a big dollop of whipped cream!

Oh, summer, how I’ll miss you.

Roasted balsamic strawberries

Yield: 2 to 3 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tbsp agave nectar or other sweetener
• seeds of 1 vanilla bean

For the balsamic strawberries:

• 2.5 cups chopped strawberries
• 1 tbsp coconut sugar
• 1 tsp balsamic vinegar

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses, like in smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the roasted strawberries, preheat the oven to 400F. Place the chopped strawberries in a pan (I used an 8-inch round cake pan) and stir in the coconut sugar and vinegar until the strawberries are all coated.
4. Roast for 10 minutes, or until the strawberries are soft but not mushy. Remove from the oven and allow to cool. Serve in small bowls topped with coconut whipped cream. This is best served immediately but can also be made ahead and refrigerated until ready to serve.

We’re now more than halfway through the season of frosty frappuccinos! So far, as part of our Frappuccino Fridays theme, Lisa and I have shared Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée and Green Tea Cream.

Today, I’ve created one of my all-time favourite flavours: Chai. There’s just something about that aromatic concoction of black tea infused with the exotic flavours of cardamom, cinnamon and black pepper that I love, but unfortunately Starbucks uses Tazo chai latte concentrate in their frappuccinos, which contains honey. So, if you want to enjoy the sweet and spicy taste of a chai frappuccino this summer, I recommend trying out this icy take on the traditional beverage. It’s spicy, sweet and milky—just like the Stabucks wallahs make it, only simpler and better.

To make this version, I simply steeped chai spice black tea bags in almond milk and then blended it with ice, dates and cinnamon (because I’m in love with cinnamon) to create that sweet, frothy goodness. You can use your favourite chia tea blend, but the spicier the better (I used Stash brand) Then, pour it into a tall glass—or a tea cup for the traditional experience–and top with coconut whipped cream and a dash of cinnamon.

Enjoy!

Chai Crème frappuccino

Yield: 1 serving

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino base:

• 1 cup almond milk
• 2 chai spice black tea bags
• 3 Medjool dates, pitted
• 1/4 tsp ground cinnamon
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, pour the almond milk into a small saucepan and bring to a boil over medium heat. Add the teabags, cover the pan and remove from heat. Allow to steep for about 15 minutes, and then remove the tea bags (be sure to squeeze out excess liquid).
4. Using a high-speed blender, blend the almond milk mixture, dates, cinnamon and ice cubes together until smooth and frothy.
5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a sprinkle of cinnamon.

Welcome to week 4 of Frappuccino Fridays! In the last three weeks, we’ve sipped on incredible flavours like Java Chip, Caramel Brulée and Peppermint Mocha. With this kind of menu, I’m thinking Lisa and I could rival any Starbucks in town.

Today’s blended beverage combines cold coffee and ice with a mix of hazelnut sources (hazelnut milk, butter and extract) to create a frosty-cold hazelnut heaven. Starbucks’ traditional version also includes a hazelnut drizzle, but I opted for crunchy hazelnuts on top of a bed of fluffy coconut whipped cream instead.

For this drink, I made my own hazelnut butter: simply toast a cup of raw hazelnuts at 350F for 8 to 10 minutes. Wrap them in a clean kitchen towel and rub, rub rub your nuts together (hehe) until the skins come off (you don’t have to be too meticulous about this; some skin remaining is okay). Then use a food processor to process them until they turn into a smooth butter, about 10 minutes or so. Super simple and super delicious. But feel free to use storebought (100% hazelnuts) variety instead if you want.

Enjoy!

Hazelnut frappuccino

Yield: 1 to 2 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino base:

• 1/2 cup strong coffee, chilled
• 1/2 cup hazelnut or almond milk
• 2 tbsp hazelnut butter (homemade or storebought)
• 2 Medjool dates, pitted
• 1/4 tsp pure hazelnut extract
• 3 ice cubes
• chopped hazelnuts (for garnish)

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
4. To serve, pour the frappuccino in a tall glass and top with coconut whipped cream and chopped hazelnuts.

Welcome to the second installment of Frappuccino Fridays! If you haven’t yet heard, I’ve teamed up with my culinary soul sister, Lisa, for this new series, which will feature our own veganized versions of Starbucks frappuccinos. We’ll be posting a new homemade frappuccino recipe every Friday all summer long!

Lisa and I will be alternating back and forth each week, so be sure to check back as we recreate all those tempting items on the Starbucks menu. Think Peppermint Mocha, Cinnamon Dolce, Chai Crème and Pumpkin Spice—minus the unidentifiable ingredients and chemical sweeteners.

Last Friday, Lisa shared her version of the Java Chip. Today, I bring you Caramel Brulée. This delectable treat is Starbucks’ most popular blended beverage, and it’s not hard to see why. This frappuccino flavour is bold but easy-drinking. The homemade caramel sauce and sweet Medjool dates lend a distinct buttery sweetness, and the fluffy swirl of coconut whipped cream adds just the right touch of decadence. This drink most definitely shouts “indulge yourself.” Enjoy!

Caramel Brulée frappuccino

Yield: 1 to 2 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the caramel sauce:

• 1/2 cup raw macadamia nuts
• 3 tbsp pure maple syrup
• 3 tbsp agave nectar
• pinch of sea salt
• 1/2 tsp cocoa powder (optional, for colour)

For the frappuccino base:

• 1/2 cup strong coffee, chilled
• 1/2 cup almond milk
• 3 tbsp caramel sauce
• 2 Medjool dates
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the caramel sauce, blend all ingredients in a high-speed blender until smooth.
4. To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a drizzle of remaining caramel sauce.

When I was growing up, I had a very methodical breakfast routine. It went something like this:

Toast two slices of multigrain bread. Spread on a layer of margarine immediately, so it melted while the toast was still warm. Cover with a thin layer of peanut butter, so it melted against the margarine. Eat, crusts first.

That happened almost every single morning for many years, and if I was feeling adventurous I would add a sliced banana on top.

Now that I’m all grown up and my breakfast habits have changed, that doesn’t mean I don’t miss the smell and taste of peanut butter toast. There was just something about the combination of buttery PB that I loved, and I clearly remember savouring every bite.

Funnily enough, those memories came flooding back when I was in Portland a few weeks ago and came across samples of this coconut and peanut spread by Earth Balance. I carefully opened a sample package and I knew it was a match made in heaven as soon as that creamy spread touched my lips. The coconut oil in this case lent a very rich, buttery addition to an otherwise plain peanut butter.

Already aware that this marvelous creation was not available in Canada, I nabbed a handful of sample packs and was determined to recreate it once I got home.

Friends, please meet my latest nut butter obsession. Made with only four ingredients, this homemade spread combines the tropical, full-bodied flavour of shredded coconut with the popular, all-natural goodness of peanuts. The secret to success is in the type of peanuts you buy—make sure to purchase dry-roasted and unseasoned peanuts (also organic, if possible). I’ve discovered that raw peanuts that have been roasted at home don’t work as well. Also, be sure to allow the shredded coconut enough time to process into a paste before adding the peanuts to your food processor.

Within just a few minutes, you’ll have a creamy spread that is delightful with apple slices, on toast or crackers, or straight-up with a spoon! I’ve also enjoyed adding a tablespoon to my green smoothies, too. Enjoy!

Coconut peanut butter

Yield: 1-1/4 cups

Ingredients:

• 1 cup unsweetened shredded coconut
• 1.5 cups dry roasted and unseasoned peanuts
• 2 tsp agave nectar
• 1/4 tsp sea salt

Directions:

1. Using a food processor, process the coconut until a thick paste forms. This may take several minutes. Occasionally scrape down the sides of the container.
2. Add the peanuts and continue to process until super smooth. It will thin out considerably and become drippy. This should take about 5 minutes or so.
3. Add the agave and salt and continue to process until combined and smooth. Transfer the mixture to a mason jar, cover and store in the fridge. The butter will thicken up while refrigerated. Allow it to come back to room temperature before serving if you prefer a thinner spread.

Wow, it’s ridiculous what a little site redesign does to invigorate my passion for blogging and sharing new recipes. I had so much fun—yet had to do very little—working with Lindsay over at Purr Design on giving ADC a new look. (If you’re reading this through an RSS reader or by email, click over and check out the changes!)

I wanted a fresh, streamlined look and, most importantly, a more organized and user-friendly recipe index—check it out by clicking on recipe index in the menu bar above. All recipes are now indexed visually by category and ingredient, or you can click on the archives drop-down menu in the right-hand sidebar to view all posts by date.

Another great feature is that you can save your favourite recipes to an online recipe box (also available from the menu bar above), which means you can keep track of your recipes all in one place and add ingredients to a shopping list before heading out to the grocery store. To save recipes to it, simply click the save button on the right side of any recipe and you’ll be prompted to add it to your recipe box. I teamed up with Ziplist for this feature, so if you don’t already have an account it’s super quick and free to create one. You can search and save recipes from thousands of popular food websites, including epicurious, Martha Stewart, Simply Recipes and Skinnytaste.com.

The recipe box has a ton of great features, including a meal planner that allows you to plan your meals for the week—just drag and drop recipes into a calendar and you can generate a shopping list for those recipes. Pretty cool, right? Oh, and there are also mobile apps available, so be sure to download the Apple or Android app (both are free) so you can access your lists and recipes on the go!

Aside from the recipe features, I’ve also added thumbnails to the reviews page, added a press page and updated my about page, so take a look around and let me know what you think! On the right-hand sidebar, you’ll also find a subscribe option if you want to get ADC content updates delivered to your email inbox. For RSS readers, you can add this blog to your reader by clicking on the RSS icon on the right side of the menu bar.

What does this have to do with cookie dough balls, you ask? Well, nothing. But since this blog is all about food, I wanted to welcome you to my newly designed home with a bowl full of treats. These little guys are ridiculously easy to make, and are perfect bundles of energy to pop in your mouth straight from the freezer.

This recipe was inspired by my raw cookie dough bites, which is by far the most popular recipe on the blog. This version is made nut-free by using sunflower seed butter (try using 100% natural and unsweetened, if possible) and has a soft, melt-in-your mouth texture reminiscent of real cookie dough but without the flour, butter and eggs.

If you don’t end up keeping these all to yourself, they would also be great dipped in chocolate and served on a party platter. Enjoy!

Nut-free cookie dough balls

Yield: one dozen

Ingredients:

• 1/2 cup sunflower seed butter
• 3 tbsp agave nectar or pure maple syrup
• 1/4 tsp pure vanilla extract
• 1/3 cup oat flour (use certified gluten-free, if necessary)
• 2 tbsp flax meal
• 1/8 tsp ground cinnamon
• pinch of sea salt
• 2 to 3 tbsp mini chocolate chips

Directions:

1. In a medium bowl, stir together the sunflower seed butter, agave nectar and vanilla extract.

2. Add the oat flour, flax meal, cinnamon and salt and stir to combine. Fold in the chocolate chips.

3. Scoop out the dough (I use a tablespoon measure) and roll into balls. Place on a small cookie sheet lined with parchment paper. Place them in the freezer to firm up. Transfer the balls to an air-tight container and store in the freezer. These can be eaten directly from the freezer.

It turns out my kale and quinoa tabbouleh salad really did get me back on track. Of course, it’s no coincidence that my week of super healthy eating (except for that slice of birthday cake that was put in front of me last weekend…oops!) offered the immune-boosting power to fight off the painful, phlegmy, energy-zapping cold that was. Now I feel fantastic, the sun is shining, and I’m ready to get on with life.

And baking, of course.

Enter today’s creation: a gluten-free fudge cake topped with coconut whipped cream and berries. Because fresh berries in my local grocery store are the true sign of summer and that’s reason enough for me to celebrate. Don’t you think?

This actually started out as a quest to perfect a gluten-free brownie, but after three unsatisfactory trials I switched things up a bit and instead came up with this cake-like brownie—in other words, something I’m going to call a fudge cake. It’s dense and moist like a brownie but has a cake-like crumb. And you won’t even be able to tell it’s gluten-free.

I topped the cake with a super easy coconut whipped cream, made simply of the cream from the top of a can of coconut milk, a couple of teaspoons of sweetener and the seeds of a vanilla bean. No wonder this stuff is so popular. Unlike traditional whipped cream or frosting, this stuff has just enough sweet without being overbearing. It also makes a perfect addition to my Sunshine in Jar and Dark Chocolate Mousse Cups.

Be sure to use full-fat coconut milk (I like Native Forest brand) and refrigerate it for at least 24 hours. That way the cream separates from the liquid and it whips up nice and thick. You can find a good tutorial on how to make it here. I’ve never flipped the can over like Angela demonstrates in the tutorial; I prefer to scoop the cream from the top of the can instead. But do whatever works for you.

Oh, and make sure to enjoy this after consuming a big bowl of greens. We need to stay healthy for summer, right?

Gluten-free fudge cake with coconut cream and berries

Yield: 8-inch cake

Ingredients:

• 2/3 cup chickpea flour
• 1/2 cup cocoa powder
• 2 tbsp tapioca starch
• 2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup pure maple syrup
• 1/2 cup unsweetened applesauce
• 1/2 cup + 1 tbsp hot water
• 1/4 cup melted coconut oil
• 1 tbsp pure vanilla extract

Coconut cream:

• 1 can (13.5oz) full-fat coconut milk, refrigerated overnight
• 2-3 tsp agave nectar or other sweetener
• Seeds of one vanilla bean

Directions:

1. Preheat the oven to 325F and line an 8x8-inch square cake pan with parchment paper so it's hanging over the sides.
2. In a medium bowl, sift the chickpea flour, cocoa powder, tapioca starch, baking powder, baking soda and salt. Whisk together.
3. In another bowl, whisk together the maple syrup, applesauce, water, coconut oil and vanilla.
4. Add the dry ingredients to the wet ingredients and gently whisk until combined and smooth.
5. Pour the batter into the prepared pan and gently tap the pan on the counter to even it out. Bake at 325F for 30 minutes, or until the cake springs back when touched. You can also test with a toothpick--it should come out fairly clean few crumbs. It's important not to over bake this cake. The texture should be soft and fudgy.
6. Remove the cake from the oven and allow to cool. To serve, cut the cake into squares, top with coconut cream and fresh berries and enjoy!

Coconut cream:

1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy, about one minute. Add sweetener and vanilla seeds and whip until incorporated. Cover and refrigerate until ready to use.

The winner is Shani! Congratulations. Please email me at nicole [at] www.adashofcompassion.com so I can get you set up.

While I’m here, I thought I’d share a quick and easy recipe that is great for holiday parties and gifts. These were included in October’s Treat of the Month Club. I hope you enjoy them as much as our club members did!

Coconut joy truffles

Ingredients:

Filling:

• 3 cups shredded coconut (medium desiccated)
• 1/2 tsp vanilla powder
• 1/2 cup agave nectar
• 6 tbsp melted coconut butter

Chocolate coating:

• 2/3 cup melted cacao butter
• 2/3 cup cacao powder, sifted
• 1/3 cup agave nectar
• 1 tsp pure vanilla extract
• pinch of sea salt

Directions:

1. Using a high-speed blender or spice grinder, blend 2 cups of the shredded coconut to a fine meal. Pour it into a large bowl and mix in the remaining filling ingredients.
2. Form the mixture into small balls about 1 tablespoon each and place on a cookie sheet lined with parchment paper or Silpat. Place in the fridge or freezer to firm up.
3. To make the chocolate coating, whisk all coating ingredients together until smooth.
4. When the coconut balls are hardened, dip each one in the chocolate coating and place back on the cookie sheet. Return to the fridge so the coating can firm up. Store in the fridge or freezer until ready to serve.

To melt the coconut butter and cacao butter, place in a shallow bowl over a pot of simmering water or warm in a dehydrator at 110F until melted. Take care not to overheat.