Tag Archives: dair-free dessert

The Secret Ingredient in My Crème Brûlée….

Crème Brûlée is one of my favorite desserts.

The crunchy sugar topping, the beyond decadent cream.

It is my go to after a fancy meal at most restaurants.
It is a special occasion treat. An Anniversary dessert..
Well, I wanted to create my “Naked” Version, so it didn’t have to be a once in a while kinda thing.

It could be a whenever you want kinda thing.
I am really proud of these 2 recipes, they just turned out perfect.

This has become a permanent recipe item down at The Retreat.
And you’ll never guess the start ingredient…. Cauliflower.
That’s right, I created Cauliflower Crème Brûlée and it is perfection.
I hope you enjoy these as much as I do.

Caramel Crème Brulee

CremeBrulee

Ingredients
2 cups steamed cauliflower
1 cup coconut milk
¼ cup maple syrup
¼ cup lucuma powder
3 tablespoons unflavored gelatin
1 Tablespoon vanilla extract
½ teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes and then mash, you can use a food processor.

Combine the maple syrup and the lucuma powder in a small bowl and stir until smooth.

In a small pot preheat the coconut milk. Add the unflavored gelatin, salt, vanilla and caramel paste made with the maple syrup and the lucuma.
Mix all these ingredients with the mash cauliflower and put in small containers approximately 3 oz each and put in a fridge at least 4 hours.
When is ready, put a little bit of coconut sugar on top and melt with a torch making a crust. Or you can place the ramekins in the oven on highest rack and turn on the broiler to high. Broil for five to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly. Serve immediately.

Coffee Crème Brulee

CoffeeCremeBrulee

Ingredients
2 cups steamed cauliflower, mashed
3/4 cup coconut milk

½ cup concentrated coffee or espresso
1 tablespoon maple syrup
½ cup coconut sugar
3 tablespoon unflavored gelatin
1 tablespoon vanilla extract
½ teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes and then mash, you can use a food processor.
In a small pot preheat the coconut milk and then add the unflavored gelatin, salt, vanilla, coconut sugar and maple syrup.
Make the concentrated coffee using less water to make a stronger flavor or espresso.
Mix all these ingredients with the mash cauliflower and the coffee. Put in small containers approximately 3 oz each and put in a fridge at least 4 hours.
When is ready, put a little bit coconut sugar on top and melt with a torch making a crust. Or you can place the ramekins in the oven on highest rack and turn on the broiler to high. Broil for five to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly. Serve immediately.

pumpkin-cheesecake

Pumpkin Cheesecake

One bite of this special dessert and you’ll say, “No way is this dairy free! No way is this free of processed sugar and gluten and wheat! And it’s good for me?” Yes, it is! It’s full of “good” fats that can actually lower your cholesterol and help your body burn fat. (Check out “Everything You Need to Know About Coconut Oil” for more information.) Plus you’re getting all the nutrients of raw pumpkin, raw nuts, and carrot juice. It’s a super-delicious super-dessert!

pumpkin cheesecake

Ingredients

Crust

3 cups raw pecans

3 dates

1/4 teaspoon sea salt

 

Pumpkin filling

3 cups raw cashews, soaked

2 cups pumpkin, cubed

1 1/2 cup carrot juice

1/2 cup lemon juice, freshly squeezed

1 cup agave nectar

1 cup coconut oil

1 teaspoon cinnamon, ground

1 teaspoon vanilla extract

1 1/2 teaspoon nutmeg

3/4 teaspoon sea salt

 

Coconut topping

1 cup raw cashews, soaked

1 1/2 cups coconut milk (1 young coconut)

1/4 cup agave nectar

1 teaspoon vanilla extract

1 1/2 tablespoon lecithin

1/4 cup coconut oil

Pinch sea salt

 

Directions

Crust:

Process all ingredients until they start to stick together.  Pour ingredients into a 10-inch non-stick springform pan.  Spread evenly and press down slightly with hand until gently packed.

Cheesecake Filling:

Blend all ingredients in high-speed blender until smooth and creamy.  Pour mixture into pan on top of crust.  Using spatula gently spread toward edges of pan until even.  Place in freezer while making next layer or for 1–2 hours.

Coconut Topping:

Blend all ingredients in high-speed blender until light and fluffy. Carefully spread on top of  cheesecake filling. This should be at the very top of the pan. Place in refrigerator for 4–6 hours until completely set.

Use thin knife to scrape around edges of pan before removing cake from pan. Cut into slices and enjoy!