Happy Thursday and I’m so glad to be able to share recipes this week. Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.
Yep, I’m writing AND posting. That is about as rare as a fish that rides a bike. I’ve been creating tonnes of recipes and diligently photographing them but…writing has not been happening. But I’m back on track and will be sharing lots in the next bit. Want to see the day-to-day in the kitchen? Pop over to my other obsession instagram and there’s tonnes there to see and have fun with.
But onto today and a dessert that is truly decadent tasting but somehow fools you into thinking that you are being at least marginally healthy.
I start off with puff pastry pieces that are cut to 5’x7′ pieces and sprinkled with sugar. Now, normally puff pastry is full of lush butter. It’s rich, I love it. I seek it out at all times BUT this time I found a package of puff that was made with a dairy-free butter substitute. With all the other flavours in this dish you simply don’t notice the difference. Place the pieces on a silicone sheet or baking paper and bake them until browned. Let cool.
While the pastry is baking whip a can of coconut cream. There’s tonnes of instructions out there to tell you how to do this but in short order you: 1) place a can of coconut milk in the fridge overnight 2) take it out of the fridge (don’t turn it over) and carefully drain off the cream, leaving the water 3) beat the cream until fluffy and flavour with icing sugar and cocoa powder.
Start to layer the pastry, cream, caramel sauce AND fruit (that’s the virtuous part). I chose mango and kiwi as they were the nicest at the store when I went shopping. Berries would be lovely too.
WAIT! I didn’t mention caramel sauce. Yes, this part is totally optional but wonderful I took my regular caramel sauce recipe and substituted almond milk for the cream and vegan ‘butter’ for the…butter.
Top with more of the same and enjoy!
- Whipped Coconut Cream:
- 1 8oz can
- 2 T icing sugar
- ½ tsp vanilla
- 2 T cocoa powder (use a REALLY good quality one)
- 2 cups fruit (1/2 cup/dessert)
- 2 tsp caramel sauce/ dessert
- 8 pieces of baked and sugared puff pastry.
- Assemble as above and enjoy C:
You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:
- $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
- 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
- 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
- 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen
This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.
Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.
Please make sure that you check out my fellow ‘eventers’ and their amazing ideas.