Tag Archives: Dessert

Raw Pecan Pie

Hello, everyone! Yes, I’m alive, but make no promises as to the frequency of my posts henceforth. I’m never going to be a super regular blogger – I’m just too much of a space cadet. Wait, what was I talking about?…just kidding. But yeah, I’ll post from time to time when I have something worth showing you! Also, I’ve decided to transition my blog into more of a general healthy living blog. My main interest in blogging is to have a place to display my photography, whether it’s food, pets, friends, travel, you name it. So that’s that.

I hope you all had a great Thanksgiving! This year marked the first time that I celebrated with only my immediate family, so mine was quiet, but honestly, that is exactly what I needed after a rough midterm #3 in O-Chem. Despite the fact that there were only four of us – well six, counting the two dogs (yes, I said TWO dogs…my sister just got a new puppy, who I’ll introduce you to soon!) – we somehow ended up making at least ten different dishes. In fact, so many dishes that we lost track of them and my sister ended up completely forgetting to serve her coconut milk creamed corn. #FirstWorldProblems.

Of course I whipped up a batch of my famous mashed cauliflower, but the sweetest (in both senses of the word!) thing I made was Kimberly Snyder’s Raw Pecan Love Pie. I don’t really eat sugar anymore, but I’ll make an exception for a date- and maple syrup-based raw dessert on special occasions and holidays. I’ve followed Kimberly’s blog for years, and always thought this pie looked cute. Well, it turns out it is as delicious as it is cute…

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The only change I made to the original recipe is that I used Brazil nuts instead of walnuts in the crust since Oh! Nuts had kindly just sent me a bag of their jumbo raw Brazil nuts to sample. I love the unique flavor of Brazil nuts. Plus, who doesn’t want to get like 500% of their daily value for selenium while eating pie?

Another fun fact: the dates I used were from my friend Cody’s family date farm in California! They are so much moister than the dates you can buy at the health food store.

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Back to my regular sugar-free routine of course, but I’m glad I had the chance to indulge a little with this lovely pie! Try it yourself this holiday season (link is above) if you’re into dessert, but not so into gluten, eggs, dairy, and sugar.

Babycakes NYC in…LA?!

My friends and I have been making as many vegan field trips into LA as possible the past few weeks because we figure, the deeper into the semester we get, the less feasible such trips will be. And, c’mon, second to New York City, LA definitely has the most vegan restaurants of any US city! (Obviously not talking about the number of vegan restaurants per capita…I think Portland would win that.)

First on our list was Babycakes NYC, which just opened their LA location a few weeks ago!

We went late in the day, so about half of their displays were empty. :( Even so, we didn’t exactly go hungry.

I got a vanilla spelt cupcake with chocolate frosting, but my first bite was a little unnerving. The frosting was sort of salty, and the cupcake was dry with a weird aftertaste. The staff at Babycakes was super sweet though, and immediately allowed me to replace it. I must have gotten a dud. Either way, I don’t mean this to be a negative review because they were so great about getting me a new one as soon as I expressed my discontent.

My second (and much more delicious!) cupcake was a gluten-free banana cupcake.

Although I generally prefer less sweet banana baked goods, like banana bread, this cupcake was still extremely yummy. The cupcake was moist and flavorful, and the frosting was perfect as well–just a little bit tart and cream cheese-y, but still sweet enough to qualify as a cupcake topper.

Still, not even my banana cupcake was as good as the gluten-free chocolate brownie cupcakes that my three friends got. I would definitely opt for that one next time!

Naturally, we had to take a bunch of baked goodies to go–who knows when we’ll be back next? I picked up a cinnamon bun and a chipwich.

Did I say cinnamon bun? I meant Skinny Bun! At least, that’s what Babycakes calls ’em! All I have to say about this spelt bun was that it rocked my breakfast world. A bit crumbly on the inside, but, hey–this was the next day, reheated in a microwave! It wasn’t overly sweet, the raisins were a nice touch, and I loved the buttery mouthfeel provided by the coconut oil!

Don’t worry, I didn’t eat my Chocolate Chip Cookie Sandwich for breakfast (even I have some discipline). But I did eat it as a snack!

Made with two gluten-free chocolate chip cookies, and a gob of vanilla frosting, this guy was even better than its ice cream counterpart that I’ve had in the past. First of all, you don’t have to worry about meltage. Second, this chipwich was just plain good–no explanation needed. Super sweet frosting, check. Crunchy cookies with a bit of salt to complement sweet frosting, check.

Finally, I had a slice of GF Lemon Poppyseed bread that my friend James gave to me. I slathered it with some TJ’s Reduced Sugar Strawberry Jam, and called it a morning.

Who knew lemon and strawberry went so well together? (Well, obviously I did, but whatever.)

Whether you’re in NYC or LA, I definitely recommend hitting up your local Babycakes. The worst that can happen is that you get a mediocre cupcake that you’re more than welcome to exchange for another (though I don’t think that’s likely), and the best that can happen is that you’re admitted into wheat-free dessert heaven. Your choice.

Next time, I’m going bright ‘n early though, so I can take my pick from a fully stocked display. I have a hankering for on of their “toasties,” and maybe that GF brownie cupcake. ;)

Raw Chocolate Cupcakes

It’s a rainy day here in Southern California (I didn’t sign up for this), and the streets are far too flooded to walk around (I just soaked my tennis shoes on the way to the Campus Center), so naturally, I headed to my blog. There are a few things I could post on, but I’ve always found chocolate to be the best remedy for a gloomy day. So I give you, not just chocolate, but Chocolate Cupcakes from Raw for Dessert!

Yep, the same little cuppies who are now gracing my new header, which a few of you were kind enough to comment on!

These miniature cupcakes are super simple and fun to make, like every other recipe I’ve made from Raw for Dessert (see my review). The “cake” is made of dates, walnuts, cocoa powder, and vanilla, and the frosting of cocoa powder, coconut oil, and maple syrup. My sister was a fiend for these!

They’re moist and rich–just like any chocolate cake should be–baked or raw! Man, I wish I had one of these right now. I’ll have to console myself with the knowledge that I’m going to the LA Babycakes tomorrow! ;)