Cashew Cream "Cheese" (Dairy, Gluten and Refined Sugar Free)

I have been craving carrot cake and nothing goes better with carrot cake than cream cheese, well in my opinion anyway.  I wanted to make a dairy free version of cream cheese type topping.  I like how cashews can become creamy so they became the base.  I am very pleased with this recipe, it is very tasty and can be used on many cakes etc. The girls keep asking me now if they can have "frosting" on all of their muffins etc.

Ingredients (makes approximately 1.5 cups)

• 1 cup raw cashews, soaked in the non dairy milk or water for at least 2 hours
• 3/4 cup water or milk (or more if too thick)
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 3-5 drops liquid stevia (or more to taste)

Directions

1. Soak the cashews in the milk or water for at least 2 hours.
2. Using a blender combine all ingredients and purée until smooth.
3. Keep cover in the fridge.

Hazelnut Chocolate Spread "Nutella" (Dairy, Gluten/Grain and Refined Sugar Free)

Apparently Nutella has been in some "hot water" for claiming to be healthy.  I am pretty sure just reading the ingredients could tell most people that this is not considered healthy.  Its first ingredient is sugar and not hazelnuts.  Hmm
Anyway I decided to make my own as I do love this treat but have refused to buy it.  I does require some time but really is worth it.  Yum.  So far I haven't used it for anything but eating by the spoonful and making brownies. Not sure if I will any left for anything else.


Ingredients

• 2 cups hazelnuts
• 1/3 cup cocoa
• 1/3 cup honey (or other natural sweeteners)
• 1 tablespoon coconut oil
• 1 teaspoon gluten free vanilla
• 1/4 teaspoon sea salt
• 2 tablespoons non dairy milk -I used coconut milk (may need more depending on desired consistency)

Directions

1. Preheat oven to 350 F.
2. Roast hazelnuts for 12-15 minutes watching to make sure they don't burn.

 3. Place hazelnuts in a tea towel and rub together trying to remove some of their bitter coating. (I didn't        remove very much and it still tasted great.)

4. Place hazelnuts and remaining ingredients in a blender and grind until smooth.  This may take a long time depending on your blender.  It took mine 13-15 minutes. 

  

Almond Butter Chocolate Frosting (Dairy, Gluten and Refined Sugar Free)

I wanted to create an icing without icing sugar.  This frosting is quite thick but I am sure with additional milk it could be made a bit thinner.  If you warm it a little it will also be a bit more manageable and will set well when cooled.

Ingredients 

• 1/2 cup raw almond butter
• 2 tablespoons softened coconut oil
• 2 tablespoons agave syrup or honey
• 1/4 cup raw cocao powder or cocoa powder
• 1/8-1/4 cup unsweetened almond, rice or coconut milk

Directions

1. Combine all ingredients and blend until smooth
2. Add additional milk if needed

I used the icing on my Chocolate Garbonzo Bean Cake.

Coconut Whipped Cream (Dairy and Gluten Free)

With all the Christmas treats and desserts I wanted to create a whipped cream without the dairy.  So after a little research I found way to create an excellent topping for dessert or just on its own.

Ingredients

• 1 can full fat coconut cream which has been chilled in the fridge for at least 4 hours *
• 1/3 cup icing sugar
• 1-2 tablespoons tapioca flour
• 2 teaspoons pure gluten free vanilla extract

Directions

1. Place bowl and beater in fridge for 30 minutes for better results.
2. Gently open can of coconut milk and scrape off all the thick cream leaving the remaining watery parts for another use.
3. Whip cream in chilled bowl and gently add other ingredients until thick and fluffy.
4. Keep in fridge until needed to ensure its form.   

        * be sure to look at the ingredients and try for fewer preservatives

It turned out beautifully and tasted amazing.  I would like to try this one again with a natural form of sweetener.  If anyone has done so please let me know it turned out.