Proper raw bake ware

[edenvegan]

Hi--I did a search but it didn't work...

I made a sunflower seed and raisin pie (not sweet enough), and put it in the freezer to stiffen up. It worked. But since I share a freezer with someone else at my house can I use silicone "bake ware"? It that stuff freezer safe? I used a metal pie tin last time, but it takes up a lot of space. I need something smaller--like a cup cake mold, but singles...not a tray. The silicone molds were be perfect.

[DebB]

I use my silicone mini cupcake molds all the time in the freezer! I make chocolate 'candies' in them with coconut oil, cocoa powder & stevia and vanilla or almond extract for my husband. The candies literally pop right out of them - I love them! *Ü*

[edenvegan]

Oh thank you so much for your feedback! I can't wait to go shopping next week now. :)

[Thick]

I also use small glass ramekins for individual portions--especially if it's a recipe I'm unsure of--or to make the whole thing would be too pricey--or if I have to quarter the recipe because I don't have enough of the ingredients to make a full recipe.

I save space in the freezer by freezing the items in whatever fits in there, then cutting/portioning it, then putting them into a freezer ziploc bag.

I'd love to see pictures of your molded creations! (somehow that doesn't sound right haha)

[Gittel]

DebB, would you please share the amounts in your candies? Do they remain firm after they have thawed? I'm looking for a recipe that will remain firm at room temp. I'd love to use those silicone molds for candies. Thanks.

Gittel

[DebB]

DebB, would you please share the amounts in your candies? Do they remain firm after they have thawed? I'm looking for a recipe that will remain firm at room temp. I'd love to use those silicone molds for candies. Thanks.

Gittel

Hi Gittel ~ I'd be happy to! But, please know it would take a tweak or two to be raw as I use plain old Hershey's cocoa... This is for a large recipe and to be honest - I do not know how these would be at room temp as they stay in the freezer and he eats them right from the freezer.

1 cup coconut oil
4 tablespoons cocoa powder
4 teaspoons stevia (http://www.iherb.com/Wisdom-Natural-SweetLeaf-SteviaPlus-4-oz-115-g/5270?at=0) (or sweetener of choice)
1 teaspoon almond extract

Slowly melt coconut oil. When melted, remove from heat and stir in other ingredients (I use a little whisk). Pour into molds and freeze. When frozen, pop out of molds. I store these in a ziploc bag in the freezer. They keep indefinitely.

-Or- you can simply pour 1/4 of the recipe into a pie plate or such and freeze. Then pop out the frozen chocolate using a table knife and crack it into pieces. Doing it this way takes only about 15 minutes for it to set up.

http://i26.tinypic.com/29qdx1k.jpg
Here's a photo of some I've made in the past, but not to the exact recipe above. I think I was experimenting around with things like lucuma powder, etc. for them to have this color and layers. But, I wanted you to see how they look in the little silicone candy molds.

[Gittel]

Thanks, DebB! How kind! Is the stevia that you use in powdered form?

Gittel

[DebB]

You're sure welcome Gittel!

If you click on 'stevia' in the recipe above, I linked it to the kind I use and order from iHerb. Yes, it's powdered. I've tried different brands, etc. and this is the one that works for him...

For myself - I use the green powdered stevia, but I don't know how that would work in the candy recipe as it really doesn't dissolve. *Ü*

[Gittel]

Is this the "green powdered stevia" that you are referring to? If so, what is the difference? I ask because this is what I have in my pantry, although I have never used it.

www.iherb.com/Wisdom-Natural-SweetLeaf-Sweetener-Stevia-Plus-100-Packets/5303?at=0

[DebB]

Is this the "green powdered stevia" that you are referring to? If so, what is the difference? I ask because this is what I have in my pantry, although I have never used it.

www.iherb.com/Wisdom-Natural-SweetLeaf-Sweetener-Stevia-Plus-100-Packets/5303?at=0

Hi Gittel ~ That is a good question!

The green powdered Stevia I use is Frontier brand that I buy at our local health food store. It is simply the ground green leaves of a stevia plant.

But, the packets you have will work. My husband uses those too. They're basically the same as what I linked to, just in a packet form. They're sweeter than the bulk (what I used in recipe above), so if you use the packets - just test for taste/sweetness after mixing in and see how sweet you want it. My husband likes things more on the 'less sweet' side, so you'd want to adjust it to suit your tastes.

He loves that chocolate candy - we call it, "Coco-crack" ha! *Ü*

Back to add - it's really easy (and so fast!) if you just wanted to cut the recipe down, using 1/4 cup coconut oil. That way you can experiment around with it to suit your tastes. That's how I used to make it. This was my treat and I'd make it daily using 1/4 cup. I started making the larger batches when I got the candy molds when my husband started eating it. I'd just make up the big batch and it would last him a long time.

[Gittel]

Thank you for the guidance, DebB. I'll try this!

Do the silicone bakeware work in the dehydrator? Has anybody tried this?

Gittel