Since January I have had only had one guest in our Manitoba Harvest kitchen for Foodie Friday, and that was my mom. Don’t get me wrong, baking cookies with my mom for our Mother’s Day photo shoot was a lot of fun (and we captured some awesome shots for our annual Mom Love contest) but it’s mom and, I can bake with her any day. The real treat for me happened for this week’s Foodie Friday, making a dish with two fabulous women who had joined us for our 2nd annual Edutainment tour. Leanne Vogel from Healthful Pursuit (http://www.healthfulpursuit.com) and Sarah Stanley (http://sarahstanleyinspired.com).
Leanne is a Holistic Nutritionist and allergy free blogger/recipe artist based our of Calgary, Alberta, Canada and Sarah is a plant based endurance athlete based in the USA. Sarah is a power house! She completed a 100 mile race last weekend and in 2013 was the overall female winner of the Ultra Dash 50 Mile Ultra-marathon. She also runs #wellnesschat every Thursday night on Twitter where she educates others on health misconceptions and the importance of eating real food. So to say having these two in the Manitoba Harvest kitchen was something special is truly an under statement, it was a dream come true!
It only made sense that this week we would introduce a brand new recipe to our website, something plant based of course (Sarah is a vegetarian), free of peanuts (Leanne has a very severe allergy to them) and delicious! We had a few hours before their flights home so we also wanted a recipe that wasn’t going to take too much time in the oven (well then…how about a no bake dessert)? This was sounding better and better by the minute! Once we finished these delicious little guiltless treats we knew we picked the perfect dish to whip up. Introducing…..
Brownie Layer (bottom)
- 1/2 cup almond meal
- 1/2 cup Hemp Hearts
- 2 teaspoons vanilla
- Pinch of sea salt
- 1/4 cup + 1 tablespoon organic cocoa powder
- 1/4 cup + 1 tablespoon carob powder
- 3 tablespoons coconut palm sugar
- 2 tablespoons water
Directions on bottom layer = Basically just place your almond flour and Hemp Hearts in a food processor or Vitamix along with all the other ingredients. Slowly add water to adjust the consistency. Begin to pulse until combined. You want your bottom layer to to wet or dry. You can use a mini cheesecake pan or muffin tray but we (errr…I mean Leanne) made the bottom with ‘skill’ (aka with her hands rolling the dough into balls and then pressing them into a nice base layer right on the plant).
Protein Powder Layer (middle)
- 2 servings of HempPro 70 Chocolate
- 1/4 cup water
- 1 tablespoon organic almond extract
Directions on middle layer = Put your hemp protein powder in a bowl with the almond extract and slowly add water until you get the consistency you want for your icing/protein layer. Place this layer on top of the brownie using a spoon or spatula.
Avo Banana Mouse Layer (top)
- 1 avocado
- 1 medium banana
- 1 teaspoon peppermint extract
- 2 generous tablespoons coconut oil
- 1 tablespoon lemon juice
Directions on top layer = Place all ingredients in a Vita Mix and pulse until smooth and creamy. Put as little (or as much) top layer on as you’d like and enjoy! You can also set in the freezer for a couple hours to set before serving (but we didn’t bother and it was perfect just the way it was right away). This layer will make a generous amount so you may have some extra (Sarah recommended using as a topping for steal cut oatmeal in the morning or add to Hemp Hearts for a mid day snack).
I was SO impressed with this dessert. It was one of those recipes that I could bring to a family dinner and share with my Grandpa (who is totally old school and still believes that desserts should all have white sugar… Don’t get me started on that debate), and he would love it! It tastes so chocolatey and rich but with no guilt whatsoever (and they are just bite size so you really don’t have to feel bad trying one….or two if your heart desires). So big big thanks to Sarah and Leanne for helping craft this beautiful dessert and for taking the time to visit our kitchen. You made FoodieFriday this week a real treat. Come back any time you are always welcome!
Oh and one last thing…. No animals, nuts, or ovens were harmed in whipping up this delicious dessert! We love that!
From our Kitchen to Yours….