National Dessert Day

Summer is over and fall is upon us here in Vancouver.  Ohhh fall, the start of another season of umbrella eyeball gauging, gumboot floor squeaking,  bike ride bum soaks, mildew-scented buses, and untameable frizzy hair.  The days are getting shorter, the sun is slowly fading, and the jackets are getting heavier.  Nevermind that.  I'll celebrate another summer well spent by sharing a sample of sweets I prepared throughout the last few months in honour of America's National Dessert Day.  Enjoy!

Ginger matcha green tea icecream

Classic chocolate cake, adorned with garden raspberries

Walnut crumble apple pie

Vegan gluten-free choco apple pie (See recipe below!!)

Chunky mango lassi coconut icecream

Maple bourbon pecan pie

RECIPE:  Vegan gluten-free choco apple pie

This recipe was based on an idea of a best friend of mine who introduced me to raw vegan eating.  For all raw munchers out there, it's not 100% raw because of the melted chocolate, but last time I checked melting chocolate does not take from its nutritional value ;)  I modified it a bit to my taste and liking, and here is the final product.  Enjoy!

Serves:  8 people, 4 hungry ones, or 1 greedy sweets-addicted hungry hungry hippo

Prep time:  20 minutes

Makes:  1 11-inch diameter pie

Crust ingredients:

1 1/2 cup unsalted roasted cashews

1 cup unsalted roasted almonds

10 large juice mejool dates

2 tspn honey

2 pinches of salt

Pie filling ingredients:

2 large apples (I use 1 red delicious, 1 royal gala)

3/4 cups vegan chocolate chips

3/4 cups chocolate hazelnut butter (or can use almond butter)

1 tbspn coconut oil

Blend in a food processor the cashews and roasted almonds into a fine mix (at the brink of ground, but not yet).  Some large chunks can be left for added texture when eating.  Remove and place into large bowl.  Remove seeds from dates and blend in food processor (you may need to soak your dates in hot water for 2 minutes if they are too hard).  Mix dates with blended nuts, honey and salt.

Press this blend into the pie plate, ensuring you save enough to press up the sides of the plate and slightly over the edge.  Place this into the fridge while you prepare the filling.

In a saucepan over the stove, melt on medium-low heat the chocolate chips, chocolate hazelnut butter, and coconut oil.  Ensure the mixture is thoroughly melted and smooth.  Core the two large apples and cut into thin slices (at max 3 mm thick).  Remove the pie crust from the fridge and arrange the apples slices inside the crust.  You may choose to do a nice pattern at the top, but whatever you do, the filling will look beautifully layered when cut.  Drizzle the warm melted chocolate mixture all over the pie crust allowing it to seep in between the apple slices (if the mixture has cooled, it is a good idea to heat it up slightly before pouring).

Place the pie back in the fridge for a minimum of 15 minutes... then enjoy!  Nomnomnomnom!!!

Tips:

• For a fresh summer twist, try using strawberries for the pie filling, or both strawberries and apples
• This pie should be eaten within 48 hours due to the tendency for cut apples to brown or strawberries to mush

Chloe Golightly
...on holiday.

chloelnlam@gmail.com

P.S. Today is also Be Bald and Free Day ;)  Any takers want to do the deed and send me a photo to post?