Friday, March 7, 2014

Mini Chocolate Cream Pies with Whipped Vanilla Cream Topping

It’s a little odd, trying to break the ice after being absent for so long, but here goes...

Some of you might be wondering why I took such a long break from AtV, and because I've connected with many of you I feel a certain obligation to share.
The last two years have been full of many things. Most of them were just normal life lessons -- the kind of stuff that shakes you up and gives you new perspective. In the midst of the change taking place all around me I fell completely out of touch with myself, and fell very deeply into a depressed place. I stopped taking care of ME in just about every single way. Some of you might know that I had to say goodbye to my sweet little Elmer in September of last year – it was at that point when I reached the apex of my depression. It took a while for me to regain my footing from the enormous loss (I’m still healing), but one very important thing I experienced was the power of resilience. 
My husband told me recently that it’s important to put yourself in scary and uncomfortable situations that force you to grown and learn. I looked at him in awe (he’s really very wonderful), and realized how complacent I've let myself become. 
So here I am today, in this new place with lots of rebuilding to do -- and that's where the gift of resiliency comes in. I completely lost track of how much I needed AtV, for ME. When I started writing recipes in 2009 it was out of a desperate place to learn about my body, and what it truly needed to be well. I never imagined that I’d find myself right back where I started, five years later, re-learning it all over again.

I can’t tell you what to expect over the coming days/months/years with Addicted to Veggies, but I can assure you I’ll be making myself, Sarahfaé, a priority again.  And I'll most likely have some things to share during the process.

Now how about a new recipe?
This one literally came to me in a dream last week, and since I’m trying to listen to life’s subtle hints more these days, I took to the kitchen that very morning and went for it.

Mini Chocolate Cream Pies
Yields 12 cupcake sized mini pies, or one large 9’’ cream pie
Important Recipe Notes
I recommend making everything in order of the recipe because it streamlines the entire process. The Vanilla Cream is optional, and a little difficult to taste over the chocolate, but it adds a lovely look to the mini pies.

Beforehand Prep:
  •  Make 1 batch of AtV Sour Cream
  • Soak 2 cup of Cashews in warm water for 2 hours and then drained
Step 1.
Pie Crust
Ingredients
  • 3/4 c Almond Flour
  • 1 Tbsp Flaxseed Meal
  • 1 Tbsp Coconut Crystals
  • 1/2tsp Nutritional yeast
  • 2 to 3 pinches Salt
  •  2 Tbsp Water
Directions:
1.       Mix together all of your dry ingredients
2.       Mix 1 Tbsp water into your dry ingredients, adding in the second Tbsp slowly until your ingredients stick together but are still slightly crumbly
3.       Sandwich your crust in between two sheets of parchment paper and roll out until crust is very thin – roughly 1/8’’
4.       Using a 2’’ round cookie cutter or a small glass (see photos), leave your crust sandwiched between the parchment paper and press down to cut out your mini pie crusts.
5.       Once all of your mini crusts have been cut choose from one of the following Raw Vegan Warming Methods and dry them for 1 hour.
6.       Move on to making your chocolate cream!

Step 2.
Chocolate Cream
Ingredients:
  • 1 c Soaked Cashews
  • 1 c Dry Cashews
  • 1 C AtV Sour Cream
  • 3 Tbsp Cacao Powder
  • 2 tsp Vanilla
  • 1/3 c Grade B Maple Syrup //or// liquid sweetener of your choice, to taste
  • 1/2tsp Salt
  • 3 Tbsp Water
  • 3 T Melted Cacao Butter
Directions:
Add all of the ingredients to your food processor and puree together for 5 to 6 minutes, until you have a thick and super creamy texture.
High Speed Blender: Puree everything together on high for 1 to 2 minutes

Step 3.
Vanilla Whipped Cream
Ingredients:
  • 1 c soaked Cashews
  • 1/2c dry Cashews
  • 1/2c AtV Sour Cream
  • 2 tsp pure Vanilla extract
  • 1 Vanilla Bean pod – scraped
  • 1/4c Grade B Maple Syrup //or// liquid sweetener of your choice, to taste
  • 2 pinches Salt
Directions:
Add all of the ingredients to your food processor and puree together for 5 to 6 minutes, until you have a thick and super creamy texture.
High Speed Blender: Puree everything together on high for 1 to 2 minutes

Final Step:
Assemble!
Note: I did not use cupcake liners for this but you can use them if you’d like to.
1.       Place your mini pie crusts into the bottom of a cupcake tin
2.       Using a small cookie scooper, portion 2 generous scoops into each cupcake tin
3.       Place Chocolate Cream pies into the freezer for 1 hour – they will firm slightly, and receive the vanilla whipped cream easier this way.
4.       After your cream pies have been in the freezer for 1 hour, remove them and pipe the Vanilla Whipped Cream on top of the pies however which way you prefer! I’m sure they’ll look better than mine – I’m horrible with a piping bag.
5.       After applying the Vanilla Whipped Cream, place pies back into the freezer for another 1 to 2 hours so than can finish setting.
6.       Remove pies from freezer. If you made them as I did (without a cupcake liner) let them sit out on the counter for 15 minutes before removing them from the cupcake tin.
7.       Using a butter knife, gently pop the mini cream pies out from the tin.
8.       Store in the refrigerator until ready to serve!
Into the freezer for an hour before adding the Vanilla Whipped Cream

These little pies are so decadent and intense, if you don’t have a natural sweet tooth like me I recommend cutting them in fourths and serving them as party treats. But you could also have one for breakfast like I did this morning.

Thank you so much for reading and eating! 

xoxo,

8 comments:

  1. Our animal companions are with us for such a short, but impactful amount of time. You were blessed to share the time you had and the lessons of compassion and unconditional love will always remain. Know that your heart grew from every experience you shared and that their spirit awaits your return to them. Be at peace, for you shared love with one who only knows love and you are richer for this.

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    Replies
    1. Your words touched something deep within me. My wish is for Sarahfae to find peace and comfort in them.

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  2. So glad to see AtV post today. Missed your writings. In awe at the courage you have to allow yourself to experience vulnerability in sharing with us.

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  3. So happy you are back! I wish I knew what you were going through, I would have called you! xoxo

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  4. Hello, this is a great recipe - I'll be sharing this!

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  5. So late commenting, I haven't visited for a long time. Glad you're back and through that dark passage. Be blessed. The recipe looks amazing!

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