Tag: dessert

Easy Cheese Rugelach – 3 ways

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Ingredients:
2 Malawach rounds 
3/4 cup marscapone cheese (or cream cheese)
1 egg, beaten
1/4 cup sugar 
1 tsp vanilla 
1 egg 
1 tsp silan .
Optional fillings:
– halva and pistachios
– Nutella and milk chocolate chips
– Dulce de leche (store bought) .
Directions:
Mix together cheese, egg, sugar and vanilla. 
Remove Malawach dough from freezer. As soon as it’s soft enough to roll out (not totally thawed), roll it out as thinly as you can into a large circle, on a piece of heavily floured parchment (flour your rolling pin as well, Malawach is very very sticky). Spread a very thin layer of the cheese mixture onto the dough, gently, trying your best not to let it tear. 
For the halva-pistachio, sprinkle halva and chopped pistachios around the edges of the circle of dough. 
For the Nutella, put in the microwave for 15-20 seconds to soften and spread over cheese layer. Sprinkle chocolate chips around the edges of the dough. 
For the dulce de leche, put into the microwave to soften and spread over cheese layer. .
Cut circle of dough into 12-14 pieces, like you would cut up a pizza. .
Roll up each triangle to form a pastry. Beat egg with silan and brush onto pastries. . 
Bake at 375°F for 15 minutes. 
If the instructions for rolling aren’t clear, the video is posted in my highlights

Malawach Chocolate Tahini Rugelach

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Ingredients:
1 Malawach round
1/4-1/3 cup @achvafood chocolate halva spread
2-3 tbsp halva
2 tbsp mini chocolate chips
1 egg
1/2 tsp silan .

Directions:
Remove Malawach dough from freezer. As soon as it’s soft enough to roll out (not totally thawed), roll it out as thinly as you can into a large circle, on a piece of floured parchment (flour your rolling pin as well, Malawach is very very sticky). Spread a very thin layer of the chocolate halva spread onto the dough, gently, trying your best not to let it tear.
Sprinkle the halva and the chocolate chips along the edges of the circle of dough.
Cut the chocolate-covered dough into 12 pieces, like you would cut a pizza – do this slowly and carefully because it’s sticky.
Roll up each triangle to form a pastry.
Beat egg with silan and brush onto pastries.
Bake at 375°F for 12-15 minutes.
If the instructions for rolling aren’t clear, the video is posted in my highlights.

Protein Packed Clean and Healthy Brownies

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Ingredients:
1 cup black beans
1 cup cubed avocado (not mashed, I used frozen and gave it some time to thaw)
3 eggs
2 tbsp nut butter (I used cashew butter)
2 tbsp cocoa powder
2 cup oatmeal
5 tbsp maple syrup
1 tsp vanilla 
1/2-2/3 cup mini chocolate chips . 

Directions:
Mix all ingredients except chocolate chips in food processor. Once mixture is smooth and well combined, pour in chocolate chips and pulse a few times. .
Bake in 9×9 square pan at 350° for about 20 minutes. .
Enjoy!!

Chocolate Almond Ganache Tart

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Inspired by 2 recipes from @ohsheglows every day (Meyer lemon cheesecake and peanut butter lover’s chocolate tart)

Crust:
1.5 cups pecans 
1/4 cup unsweetened coconut 
1/2 cup pitted medjool dates 
1 tbsp melted coconut oil 
Pinch of sea salt 
1 tsp water 
Filling:
1 can full fat coconut milk, chilled for 24 hours 
1 cup chocolate chips 
1/3 cup silan 
1/3 cup almond butter 
Pinch of sea salt 
Topping:
Crushed candied pecans
Slivered almonds
Melted chocolate (method to pipe it below)

For the crust:
In a processor, pulse pecans. Then process with remaining crust ingredients until mixture comes together. Spoon crust into a greased 9” spring form pan. Press down evenly in pan. 
For the filling:
Open can of coconut milk and scoop out solid cream and place in medium saucepan. Remove 1/3 cup of water and discard, add remaining to the pot. Add chocolate chips. Heat over medium heat, stirring occasionally, until mixture melts. Mix in remaining ingredients until smooth. 
Pour filling mixture over crust and transfer dish to the freezer. 
For topping, place some chocolate chips in ziploc bag and put bag in boiling water, until chocolate melts. Make a small hole in the corner of the bag and pipe onto pie. You can then top with candied nuts and slivered almonds. 

Passover Chewy Berry “Oat” Bars

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Adapted from the Silver Platter @daniellasilvercooks@norene_gilletz(posted with permission)

Ingredients:
1 cup avocado oil
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups almond flour
2 cups @pereggourmet quinoa flakes
2 tsp baking powder
1 tsp cinnamon
1/2 cup sliced almonds
1/4 cup unsweetened coconut flakes
1 jar berry jam (I used strawberry)

Directions:
Preheat oven to 350°F.
In a bowl, beat oil, sugar, egg and vanilla well.
Add almond flour, quinoa flakes, baking powder, cinnamon, nuts and coconut. Mix together.
Reserve 1 cup of mixture for topping.
Spread remainder of mixture on parchment-lined baking sheet. Spread jam on top and sprinkle on remaining topping.
Bake 30-35 minutes.
Once cooled, cut into thin strips.

1 cup avocado oil
1 cup brown sugar 
1 egg
1 tsp vanilla 
2 cups almond flour 
2 cups @pereggourmet quinoa flakes 
2 tsp baking powder 
1 tsp cinnamon
1/2 cup sliced almonds 
1/4 cup unsweetened coconut flakes 
1 jar berry jam (I used strawberry) 
Preheat oven to 350°F. 
In a bowl, beat oil, sugar, egg and vanilla well. 
Add almond flour, quinoa flakes, baking powder, cinnamon, nuts and coconut. Mix together. 
Reserve 1 cup of mixture for topping. 
Spread remainder of mixture on parchment-lined baking sheet. Spread jam on top and sprinkle on remaining topping. 
Bake 30-35 minutes. 
Once cooled, cut into thin strips. 

Passover-friendly 6 layer bars, adapted from @minimalistbaker(vegan 7 layer bars)

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Ingredients:
1 cup @pereggourmet quinoa flakes 
1 3/4 cup pecans, divided
Pinch of sea salt
2 tbsp silan (date syrup)
2 medjool dates 
3 tbsp melted coconut oil 
2/3 cup almond butter 
2/3 cup chocolate chips 
1 cup date spread mixed with 2 tbsp or of warm water (to thin) and a pinch of sea salt 
2 cups unsweetened coconut flakes, processed at high speed to create “coconut butter” – I wasn’t patient enough 🙈

Directions:
Preheat oven to 350°F
In a processor, mix oats, 1 cup pecans and sea salt to form a fine meal. Add silan, dates and coconut oil and pulse until it sticks together nicely. Press into the bottom of a parchment-lined square (8×8) pan. Bake for 12 minutes. 
Start layering – crust then date spread then pecans, almond butter, coconut and chocolate chips. 
Bake for an additional 12 minutes. 
Allow to cool and cut into squares. 
Alternatively to putting chocolate chips on prior to baking, you can melt chocolate chips and drizzle melted chocolate on after cut into squares. 

3 Ingredient Hamentaschen

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I’m not someone who has much patience to bake and especially not to make dough. I thought of this hack and decided to give it a try and was pleasantly surprised by how easy and delicious it turned out. 
DRUMROLL… I used frozen pie crusts! 
I just thawed the dough and rolled in out thinly on a floured parchment sheet and stuffed the dough as I would use any hamentaschen dough. 
5 filling ideas (you can use any filling you’d like)
1. Apple pie hamentaschen: just dollop in a bit of canned apple pie filling (just cut up the apples if they’re big pieces) – serve with vanilla ice cream for an extra special treat
2. Blueberry pie hamentaschen: use a bit of canned blueberry pie filling. You can garnish with lemon zest 
3. Lotus butter – garnish with lotus cookie crumbs 
4. Drop in some halva and 3 dark chocolate chips (my favourite) 
5. Nutella 
Just dollop filling of choice into your circles, fold them up and place on a parchment-lined cookie sheet. Brush with 1 beaten egg and sprinkle with sugar in the raw. 
Bake at 350° for 18-20 minutes. 

Protein Packed Banana Bread Bars

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Ingredients:
1 cup canned chickpeas, drained
3 bananas 🍌(the riper the better)
1 egg 🥚 
2 tbsp almond butter 
2 cups rolled oats (can use GF)
2 tbsp chia seeds 
1 tsp vanilla 
1 tsp cinnamon 
2 cups rice crispies  (can use GF)
1/2 cup chocolate chips 

Directions:
Preheat oven to 350°
In a good processor, mix all ingredients except rice crispies and chocolate chips, until well blended. 
Mix in rice crispies and chocolate chips by hand. 
Spread in 9” square baking pan, lined with parchment.
Bake 20 minutes and cut into squares. 
Enjoy! 
Edit – just made these again and used 4 tbsp peanut butter instead of almond butter, added 1-2 tbsp maple syrup, some coconut and candied peanuts – yummm

Chocolate Halva Cups

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Melt 150 grams of dark chocolate in a double boiler. 
In the meantime, in a good processor, mix 1/2 cup of halva (I used vanilla), 2 medjool dates and a heaping spoon of tahini. 
Divide chocolate evenly in a lined mini muffin tin and refrigerate until hardened. Once chocolate hardens, spread halva mixture evenly over each chocolate. 
Drizzle with silan (I used chocolate silan from Israel). Return to fridge to harden. 

Quick and Easy Lotus Babka

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Roll out puff dough as thinly as you can on a piece of floured parchment. Spread about 1/2 a container of @lotusbiscoff butter as thinly as possible onto the puff dough. Roll it into a long log and gently pull it longer. Cut it in half and twist both logs together. Top with some crushed lotus cookies. Place in a greased loaf pan and bake at 375 for about 30 minutes (until the top is nicely browned). You can make this with Nutella (or the parve version too)