Hazelnut Chocolate Cream Pie/Cafe Gratitude

[GlimR]

All of us who recently bought this great book have been trying to figure out how to use the Irish Moss. This is an unbelievable recipe...hands down a dessert to knock the socks off raw and non-raw foodies alike. It seems very involved but actually went together pretty quick. I hope this was ok to post giving them full credit for this awesome recipe!!!
I AM Grateful!!!!:D

I Am Bliss
Hazelnut Chocolate Cream Pie
From I Am Grateful ~ Recipes of Café Gratitude

For the crust-
1 c. hazelnuts
1 c. macadamia nuts
¼ tsp vanilla
1/8 tsp. salt
2 ½ ozs. Chopped dates

For the filling-
½ oz. irish moss
1 ½ cups hazelnut milk*
¼ c. agave nectar
¼ cup packed chopped dates
1/3 c. cacao powder
2 tsp. vanilla
1/8 salt
1 T. + 1 tsp. lecithin
¼ c. + 2 T. unscented coconut butter (oil)

For the topping I Am the Top Live Meringue recipe*

To make the crust
In fp, process nuts, vanilla and salt until crumbly. Add dates while processing till mixture sticks together. Press into a greased, 9”pie plate.

To make the filling
Blend rinsed and soaked irish moss w/ ½ cup of the hazelnut milk until very smooth and thick. Add remaining milk, agave, dates, vanilla, salt and cacao powder. Blend till smooth. Add lecithin and coconut oil , blending till incorporated. Pour into crust. Place in fridge/freezer until set (about 1 hour). When set, top pie w/ ½ recipe of meringue. Decorate w/ chopped hazelnuts and cacao nibs.

*to make hazelnut milk
In VM, liquefy ¾ cup hazelnuts with 1 ½ cups water. Blend 1-2 minutes, let sit for 10 minutes, then strain using a nut milk bag. Yields 1 ½ cups milk for recipe.


I Am the Top
Live Meringue
From I Am Grateful ~ Recipes of Café Gratitude

Makes 2 ½ cups

¾ oz. irish moss, rinsed and soaked 12-24 hours
½ cup water
1 cup coconut milk*
½ cup coconut meat (young thai)
½ c. soaked cashews
¼ c. plus 2 T. agave nectar
1 tsp. lemon juice
1 tsp. vanilla
pinch of salt
1 ½ tsp. lecithin
½ c. coconut butter (oil)

Blend moss and water until smooth and thick. Add coconut milk, meat, cashews, agave, lemon juice, vanilla and salt. Blend till smooth. Add lecithin and coconut butter until well incorporated. Pour into a wide, shallow pan and set in fridge for up to three hours. When set, top pie, and if you like, peak with the back of a spoon.

*coconut milk
In VM blend meat and water from 1 young thai coconut till very smooth.

My modification....
didn't soak nuts or chop dates, used coconut water in meringue instead of water, used a small,
(7"?) springform pan instead of a pie plate and used the whole meringue recipe for the topping, drizzled with a chocolate syrup made from agave, cacao and coconut oil. Also used regular scented coconut oil...all I had...incredibly delicious and beautiful to look at, even my very SAD husband said it was fantastic!!

[lily]

Oh wow, wow, wow -- thank you so much for posting this and the pix... It looks out-of-this-world yummy. As one who has been trying to figure out the meringue, I'm so glad to have this encouragement and will definitely have another go.

[GlimR]

This is so good it defies words!!!:D I am sure you will love it!

[eachpeachpearplum]

. . . .running to post box to see if Irish moss has been delivered. . . . !:D

[GlimR]

I wish I could give everyone a taste of this...not only is it a great RAW dessert....it's a great dessert period!!

[mountaintop]

That is beautiful. I am drooling on the keyboard. My grocery list is getting longer.....

[GlimR]

*hee hee* Everytime I've made a raw dessert, with the exception of banana ice cream and avo/cacao pudding I always wind up throwing most of it away...I just never really like it much. I am already thinking of making another one of these...my DD, who is totally SAD loved it!! Man...I actually have to share this one!!!:eek: :D

btw...I stored this in the freezer and defrosted each slice before eating~

[Evie]

what exactly is irish moss? the only moss I can think of is the kind that growns out in the woods? Forgive my ignorance on this matter....;)

[GlimR]

Hi Evie...only learned about it myself recently~:D
Here's a thread to check out~

http://www.rawfoodtalk.com/showthread.php?t=36197

[tvillemom]

Question:
Since it uses a seaweed, does it taste fishie??

[GlimR]

Nope.......after you rinse very well...you soak...I changed the water a number of times over the 24 hours that I soaked it...kept refreshing the water and rinsing......tasted the expanded moss before using and no sea taste at all...really no taste of any kind.

[jaurequi]

Hi, thanks for the recipe GlimR.

Would you mind posting a picture of the specific Irish Moss you used? There are a lot of different kinds I've seen from full-blown (black) seaweed to powdered.

Thank you :)

Best,

[GlimR]

http://www.rawfoodtalk.com/attachment.php?attachmentid=3957&d=1199890759

This is the one/type you want...the actual dried seaweed.

[Bethanie]

...irish moss?
It is very difficult to fine here. I'm wondering if it's something else i could use to take it's place.
B.

[raweyes]

Did you use powdered lecithin or liquid?

[GlimR]

Bethanie...I ordered it on the net.....agar-agar is similar but you have to boil it..I don't know what else might work???:(

raweyes~
I used the powdered lecithin

[GlimR]

I can't get my hands on any hazlenuts or coconuts till saturday.arghhhhh...but when I do......:D

[raven]

I must try this. My irish moss is soaking and I'll try thickening up something tonight. Can't wait to try the pie. I've been having trouble finding young coconuts in NYC lately. Nowhere to be found.

Suzy

[GlimR]

Will Whole Foods order them for you??

[raven]

There's a food co-op I can pick them up at but I'm not a member and I'll have to go with a friend who belongs. I'll try to buy a case. I can ask at Whole Paycheck. Sometimes they have coconuts but they don't always look good and they charge too much. I can try Chinatown but I don't know if they have them this time of year. They have stands all over the streets during the summer and they keep them on ice and open them for you. There's nothing like cold coconut water on a hot summer day in NYC!

Speaking of Irish moss, I had success in setting a parfait. I didn't have all the pie ingredients and it was too late to take on such an ambitious project but I had soaked agar and decided to try using it. When I put my blended concoction in the fridge it was runny and I didn't know whether I added enough moss, but when I checked in the morning it was nice and firm. I guess you have experiment to get the firmness and texture you want in a recipe. I can't wait to try some more elaborate desserts. Thanks for your tips!

SUzy

[tvillemom]

I think I'll take a look for it next time I'm at WF or Earth Fare......until then. I guess I'll wait.

[beppa66]

Thank GlimR, I have this book and an unopened package of Irish Moss...just taunting me from the cupboard. LOL

Perfect timing for Valentine's Day!!!

Mwahhhh! (blows kisses for the recipe review)

[KittyMommy]

Any substitute suggestions for the seaweed (ick) or the dates (bugs--ick!).

[GlimR]

KittyMommy~
I think the moss and how it works is pretty unique.as for the dates...figs, raisins, etc...I have been using fresh medjool dates for over two years and only once found a worm.not too bad...I just make sure to check them carefully since then.

[KittyMommy]

I take it the moss has no taste then, like pectin.....
Thanx for the hints :-)

[subbacultcha]

And I have finally found a UK source for irish moss. Can't wait til it comes so I can make!

[GlimR]

beppa~
This would be perfect for valentines day...maybe a little raspberry coulis drizzled over it or across the plate?:D

[raven]

I think the pie will be a project for next weekend. Don't have all the ingredients yet.

I'm thrilled that I finally decided to have a go at Irish moss. I can thicken up desserts without a lot of nuts. The parfait I made is close to what I get at Jubb's and cost a fraction of the price to make myself. I can't wait to try some more elaborate recipes.

Suzy

[garden granny]

That looks out of this world good! I wish I could buy it already made - anybody in Chattanooga that will make it, and I'll pay you!!:D

[GlimR]

I made this again today for Valentine's Day and will be making another one next week for some company (non-raw) coming from out of town and my daughter's baby shower. The great thing is I KNOW without a doubt everyone will be blown away. They always are. I freeze it first and then thaw it...it seems to just make the texture that much better. I will be making a raspberry sauce to add some red accents this time instead of the chocolate sauce.
I really wish you guys would try this..it's abunch of steps but all very easy..
You could make the coconut mylk and the nut mylk the day before to speed things up...you could even make the crust the day before and just put it in a bowl in the fridge to press out before you assemble it.

It is amazing!!!!! And makes a beautiful presentation too~:D

[miaculpa]

My birthday is tomorrow and I am currently on a juice fast--- but thank you! I've found my BIRTHDAY CAKE (for next week, when I am able to celebrate it finally!)

This gives me time, thankfully, to locate all the ingredients!

THANK YOU THANK YOU THANK YOU!!

[Veganforlife]

bumping because THIS one is so good!!!

[GlimR]

*bumping for a friend in need* :)

[carolg]

OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Thanks for the teaser. I'm glad I didn't put on any calories just inhaling the pictures.

carolg

[SheLovesToEat]

All of us who recently bought this great book have been trying to figure out how to use the Irish Moss. This is an unbelievable recipe...hands down a dessert to knock the socks off raw and non-raw foodies alike. It seems very involved but actually went together pretty quick. I hope this was ok to post giving them full credit for this awesome recipe!!!
I AM Grateful!!!!:D

I Am Bliss
Hazelnut Chocolate Cream Pie
From I Am Grateful ~ Recipes of Café Gratitude

For the crust-
1 c. hazelnuts
1 c. macadamia nuts
¼ tsp vanilla
1/8 tsp. salt
2 ½ ozs. Chopped dates

For the filling-
½ oz. irish moss
1 ½ cups hazelnut milk*
¼ c. agave nectar
¼ cup packed chopped dates
1/3 c. cacao powder
2 tsp. vanilla
1/8 salt
1 T. + 1 tsp. lecithin
¼ c. + 2 T. unscented coconut butter (oil)

For the topping I Am the Top Live Meringue recipe*

To make the crust
In fp, process nuts, vanilla and salt until crumbly. Add dates while processing till mixture sticks together. Press into a greased, 9”pie plate.

To make the filling
Blend rinsed and soaked irish moss w/ ½ cup of the hazelnut milk until very smooth and thick. Add remaining milk, agave, dates, vanilla, salt and cacao powder. Blend till smooth. Add lecithin and coconut oil , blending till incorporated. Pour into crust. Place in fridge/freezer until set (about 1 hour). When set, top pie w/ ½ recipe of meringue. Decorate w/ chopped hazelnuts and cacao nibs.

*to make hazelnut milk
In VM, liquefy ¾ cup hazelnuts with 1 ½ cups water. Blend 1-2 minutes, let sit for 10 minutes, then strain using a nut milk bag. Yields 1 ½ cups milk for recipe.


I Am the Top
Live Meringue
From I Am Grateful ~ Recipes of Café Gratitude

Makes 2 ½ cups

¾ oz. irish moss, rinsed and soaked 12-24 hours
½ cup water
1 cup coconut milk*
½ cup coconut meat (young thai)
½ c. soaked cashews
¼ c. + 21T. agave nectar
1 tsp. lemon juice
1 tsp. vanilla
pinch of salt
1 ½ tsp. lecithin
½ c. coconut butter (oil)

Blend moss and water until smooth and thick. Add coconut milk, meat, cashews, agave, lemon juice, vanilla and salt. Blend till smooth. Add lecithin and coconut butter until well incorporated. Pour into a wide, shallow pan and set in fridge for up to three hours. When set, top pie, and if you like, peak with the back of a spoon.

*coconut milk
In VM blend meat and water from 1 young thai coconut till very smooth.

My modification....
didn't soak nuts or chop dates, used coconut water in meringue instead of water, used a small,
(7"?) springform pan instead of a pie plate and used the whole meringue recipe for the topping, drizzled with a chocolate syrup made from agave, cacao and coconut oil. Also used regular scented coconut oil...all I had...incredibly delicious and beautiful to look at, even my very SAD husband said it was fantastic!!


could you use powdered irish moss for this instead of the other stuff?

[Ilse W.]

What is the measurement for the agave nectar in the meringue? 1/4 c. + 21T doesn't help me much:p

[Veganforlife]

I believe it's 1/4 cup and 2 tablespoons. That's what I used when I made this. This is sooooo freaking good! Unbelievable!

[GlimR]

SheLovesToEat...........I really don't know about the powdered moss....I used the dried, whole moss.

Emma...sorry, I didn't even catch the typo...as always...taste dictates....best of luck to you~

[lizad14]

what about agar agar it is used the same way, can we use this instead?

[RawKnitster]

GlimR, wherever you are now I hope you get this message. I AM GRATEFUL TO CAFE GRATITUDE AND TO YOU!

Best raw dessert EVER!!!!!!!!!! :D

THANK YOU!!!! :D

I used almond milk instead of hazelnut milk, and added a handful of dried shredded coconut to the crust. Other than that I followed your directions exactly. :) Thanks, again, and AGAIN!

[ab_raw]

Raw Knitster, you are going to ruin me!
I have the book, I have the irish moss, I saw hazelnuts at the store last night. And I have the next 5 days off. Sigh, I guess I'm just gonna have to make this.

[SevenKindsOfCookie]

I so want to taste that cake! But coconuts aren't available here and I can't find irish moss other than as a powder (which isn't good right?).

Would I be able to substitute irish moss with agar? Any ideas for replacing the coconut?

[katchmoleen]

Oh WOW! My birthday is in a few weeks....just placed an order for Irish Moss. Yum, what a treat to look forward to!

[GlimR]

((RawKnitster))
I use almond mylk too except for the first time I made it...it's been a long time since I have but me thinks I have all the ingredients!! *wiggles eyebrows*:D
Glad you liked it...I think it's the best raw dessert ever~

[RawKnitster]

Hi GlimR! Glad you got the message. Nice to see you again. I have a question for you. I've been asked about the quantity of Irish moss and now that I look at the recipe again I'm wondering if I did it right.

I rinsed and soaked the Irish moss, then weighed it. Which means I may have used about half as much Irish moss as the recipe calls for...? My pie has a nice pie-like texture but perhaps it should be firmer to hold up more like a cheesecake.

Did you weigh the moss before or after soaking?

[RawKnitster]

Never mind. I found all the answers I needed in a couple of other threads.

Wrote about it in the comment section of this blog entry (http://www.rawfoodtalk.com/blog.php?b=15772).

[GlimR]

Hey~
I weighed after soaking...and sometimes you do have to play with it abit...I've added more than the recipe called for on several occasions...I don't think you can ruin it, as long as you add enough~

[GlimR]

Finally getting around to making this again, thanks for the reminder. I am the only one here eating "raw" so it lasts me a long time. I freeze it and individually wrap each slice and just defrost for twenty minutes or so before eating. It's a little involved making the coconut milk, almond milk, etc...but so worth it.:D

[ab_raw]

I made this yesterday and my son can't stop eating it. He's even showing off to one of his friends right now, 'look what my mom made, you have to try it!"

Even my daughter, who turns up her nose at anything described as raw vegan, or even of you say it's 'healthy', she doesn't want it. She ate a whole piece, (with my son taunting her the whole time about it being vegan).

It's probably a good thing that they like it because this is way too good to be mine alone, I simply cannot be trusted alone in the house with something like this, "good for you" or not! :rolleyes:

[RawKnitster]

ab raw, Good thing you have them to share with. I was feeling guilty you were going to have to eat the whole thing yourself. :p

GlimR says it will freeze. Maybe you should stash some for yourself in the freezer. ;)

[ab_raw]

ab raw, Good thing you have them to share with. I was feeling guilty you were going to have to eat the whole thing yourself. :p

GlimR says it will freeze. Maybe you should stash some for yourself in the freezer. ;)

Already done! I have a secret piece that is all mine for next weekend. Mwa ha ha! :D
Anita

[RawKnitster]

Still the best dessert, EVER!!!
http://i305.photobucket.com/albums/nn214/RawKnitster/ChocolateHazelnutMoussePie-1.jpg

[greenwithenvy]

This was fabulous! I made it for our super bowl party, and was disappointed that all my non-raw friends devoured it. I had no leftovers for the next day. They all loved it and could not believe that it was raw and vegan. Maybe I may have converted a few, or at least got them thinking. It was simple to make, just the usual prep time that we have for all our dishes. Would make this again and again. next time I think I might double the chocolate creme so that it is thicker. Loved it. I just ordered the book. Thanks for sharing

[TheresaF]

I also cannot find irish moss, is it possible to substitute with agar or something?

[GlimR]

I have always ordered the moss online...it goes a long way. I'm not to familiar with agar but I thought you had to heat it to activate??? Not sure.

As for the stevia....yes for a sweetener substitute but does nothing to thicken. The moss is well worth it if you can get your hands on some...very health giving too and useful for many things..anything you want to emulsify.

[RawKnitster]

Irish moss is the best for thickening. It has a wonderful creaminess, and if cleaned properly it has absolutely no flavor. Plus you get the benefits of eating a sea vegetable. :)

It seems expensive by the pound, but a pound makes a LOT of desserts and lasts a very long time.

[GlimR]

I hadn't made this in sooooooooo long...had to order some more moss...should be here today! Now to go find some coconuts!:eat

[imaquillen]

Just ordered some Irish Moss, too. Gonna have to make it next weekend!:drool: