Red Velvet Raw Vegan Beetroot 'Bounty' Heart Bars

I am absolutely in love with these 'Red Velvet Raw Vegan Beetroot 'Bounty' Bars', as much as one could be 'in love' with a raw dessert.  I don't do OMG, but this time the inner minx in me just could not resist yelping OMG especially on my first taste.  Every time I took a small bite , you know that feeling when your eyes dance in your head with delight - swoon - well I was not that far from that feeling.  These were pretty awesome in my opinion, and the flavour just got better as the days passed.  

The raw beetroot dyes and sweetens the white coconut and vice versa.  I was personally happy to eat these by hand like a bar of chocolate (rather than a spoon), but because of the natural beetroot juice colouring, BEWARE that your fingers will get a little stained; and for goodness sake do not wear white, in case some red coconut bits fall off and land on you - you have been warned.  

Whilst I was making these, I thought of my mother.  When I was a nipper, I remember my mother often treating herself to a bar of Bounty, because she loved the coconut content.  I know in my heart she would have loved these, but the greedy girl in me ate them all, not in one sitting but over the week.  I barely left the house that week meaning  there were no trips to my mother, hence the reason she did not get to try them.  I am a bit disappointed in myself for not jumping into the car and driving over with some of them, as I would liked to have known of her response to them, especially the raw aspect of the bars.  Although, my mother is quite adventurous compared to my sister-in-laws, going raw (unless its chutney, relish or a dip) may be a bit out there for her, but she may have surprised me and loved them as much as I did.

Anyway, when I plated these up ready for their photo-shoot, D muttered that they were not very neat and not fit for photographing.  I sort of agree with him and responded  'I just wanted to see if the recipe and combination worked', next time and there will be a next time I will make them look a little more neater than they are here, but truthfully I don't know when that is going to be so I have decided to share the ones that I have photographed with you now for VeganMofo 2014. 

Raw Carrot Halwa Mousse Pudding

Well this Raw Carrot Halwa Mousse Pudding has no cream in it, its not even substituted with vegan cream either.  How can this be, some of you may be wondering, well let me share.  I've recently come across a number of ice-cream recipes made without an ice-cream maker, the secret ingredient being frozen bananas.  

I read of this fantastic tip a few good years back in some of my vegan cookbooks, but never attempted to try it because even though you do not require a ice-cream machine, you did require a blender with a good blade and now I have a Optimum 9400 Blender  thanks to Froothie, the culinary experiments can begin.

I was originally just going to make vegan Carrot Mousse, then my thoughts turned to Carrot Ice-cream as I've made a dairy version in the past and it was delicious, but then  when I took a little taster of the mushed carrots and frozen bananas - it just tasted a bit like Carrot Halwa.  

I've featured my mothers Carrot Halwa on my blog before, but never shared her recipe, she still has to give it to me. So today, I offer you a vegan creamy version with nuts and all. Its not intense in orange colour, but does have the sweetness and grainy texture that you get from a traditional semolina halwa, so a little goes a long way.  I know it looks quite retro and won't be to every ones taste, firstly because its raw, but secondly because I know some people are still unsure about vegetables in desserts, cakes and puddings, but its worth trying to know for sure.  It also reminded me a little of Sweet Potato Mousse too. 

Oh I must be honest with you and share this before I go, promise you won't laugh at me, promise... oh go on then, my husband did.  Well for this recipe, I chucked some bananas in the freezer, whole and unpeeled - yes, they had to be peeled and chopped for ease.  Still  no flapping here.  I took them out 30 minutes before making the recipe and the peel came off easy.  Not completely as silly after all, but I do not recommend this namely for speed.