Love Fed

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I’m thrilled to be a participant in the blog tour for the gorgeous cookbook Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts by Christina Ross, which is chock full of gluten-free, dairy-free, and refined sugar-free vegan treats.

Christina’s recipes are enticing in name alone, (Triple-Layer German Chocolate Cake, Raspberry and Coconut Glazed Doughnuts, and Maple Banana Tiramisu Trifle to name a few), but add her gorgeous photographs, and I guarantee you’ll be running to the kitchen to make one of her beautiful desserts.

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I chose to make her Maple Banana Tiramisu Trifle, and am happy to be able to share the recipe with you!

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Maple Banana Tiramisu Trifle

 

Yield: 2 mini trifles

Prep time: 30 minutes

 

This is my raw-vegan mash-up of two favorite European desserts: English trifle and Italian tiramisu. The result is a sophisticated dessert worthy of any fancy tabletop.

 

CREAM

1 c. cashews, soaked and drained

1⁄8 tsp. sea salt

1⁄4 c. almond milk

1⁄4 c. cold-brewed coffee or 1 tsp. coffee extract

1⁄4 c. maple syrup

1 tbsp. melted coconut oil

1 tsp. vanilla extract

1 tsp. lemon juice

 

CHOCOLATE SAUCE DRIZZLE

1 tbsp. cacao powder

1 tbsp. maple syrup

1⁄4 tsp. vanilla extract

3 bananas

11/2 tsp. cacao powder, for garnish

 

To make the cream: Place the cashews, sea salt, almond milk, cold-brewed coffee, maple syrup, coconut oil, vanilla extract, and lemon juice in a blender and blend until very creamy.

 

To make the chocolate sauce drizzle: Whisk the cacao powder, maple syrup, and vanilla extract together in a small bowl until smooth. Transfer to a squirt bottle, if you have one, or leave in the bowl until ready to use.

 

To assemble the trifle: Cut each of the bananas into 3 even sections. Slice each section in half lengthwise (you will have 18 total pieces of banana). Place 2 of the banana sections in the bottom of a 33⁄4×41⁄4″ trifle glass or ramekin. Repeat in a second glass or ramekin. Squirt chocolate sauce (or drizzle with a spoon) along the rims of the glasses all the way around, reserving some for garnish. Next, add enough cream to cover the bananas. Layer another 2 bananas sections on top, then the cream.

 

Stand up the remaining 10 banana sections vertically around the sides of each glass (5 per glass), then pour in the cream to the top. Gently sift cacao powder on top and garnish with a drizzle of chocolate sauce. Serve immediately or let chill in the refrigerator for 30 minutes or until ready to serve. Can be stored in the refrigerator for up to 3 days.

 

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The individual components of this trifle are fantastic all on their own, but when you combine them together, the result is pure bliss. I’m a sucker for coffee & chocolate together, so the coffee “cream” and chocolate sauce are – in my opinion – a match made in heaven.

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Using bananas in place of the traditional ladyfingers in this raw version of tiramisu is brilliant. You can’t clearly see them in these photos because I drowned them in coffee cream and chocolate sauce, but there are bananas in there, I promise!

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Here’s the image from the cookbook:

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Hungry yet? Be sure to follow along with the tour for more of Christina’s scrumptious recipes!

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Not Your Sugar Mamas

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I am beyond excited to share a new (to me) discovery with you: Not Your Sugar Mamas, a Martha’s Vineyard-based store that sells handmade chocolates and other goodies without any refined sugars. The high-quality chocolate bars are:

  • made with 75% cacao
  • non GMO
  • gluten- and dairy-free
  • made with all-natural ingredients
  • refined sugar free
  • handmade
  • certified organic
  • comprised of both direct and fair trade ingredients, as well as locally sourced ingredients

The first two ingredients listed on the label of every chocolate bar are organic raw cacao & organic raw cacao butter. There are no emulsifiers, and you can tell not only from the ingredient list but also from the way the silky chocolate melts in your mouth.

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The chocolate bars come in a variety of uniquely delicious flavors:

  • Lavender Sea Salt
  • Coconut Crunch
  • Salted Caramel
  • Rose Maca
  • Ginger Pomegranate
  • Pure & Simple

These are not your average chocolate bars; not by a long shot. They are less sweet, but much more flavorful than anything you can find in the checkout line at the grocery store. They are packed with superfood ingredients, and are healthy enough to eat for breakfast (one serving of any of the chocolate bars has less than 6 grams of sugar or less).

A bonus: Lily loved the flavors she tried, and I didn’t think twice about giving her a few bites of chocolate mid-afternoon given how healthy they are.

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Each of the bars boasts one of these little stickers, reminding you that they are handmade with love…

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… and are packaged in 100% recycled paper with inspirational quotes (such as the one photographed below) printed on the inside of the wrapper:

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So, that’s the chocolate.

Then there’s the cookies:

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Oh, these cookies. I am officially obsessed! Made with nutrient-dense ingredients, these chocolate chip cookies are fan-freakin’-tastic. There’s only one left in the package, and it’s going to be a sad day after that one goes down the hatch (which will probably be tomorrow).

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If you’re lucky enough to frequent the Vineyard, be sure you check out one of Not Your Sugar Mamas two Chocolate Cafes (Vineyard Haven & Edgartown) for even more goodies, including fresh smoothies, baked goods, raw treats, cupcakes, truffles, scones, muffins, and coffee. I will be on the Vineyard late this summer, and you can bet I’m going to stop in to at least one of the locations!

If you’re nowhere near Martha’s Vineyard and have no plans to visit, check out their online store here.