Four tropical flavours of raw vegan Moon Pie!!

Despite being in Australia and so probably not being an official entrant, I couldn't resist participating in Heathy's Moonie Pie Challenge!! The moonie pies on Heathy's gorgeous blog looked so delicious and I just had to try them! So I downloaded the recipe and started un-cooking! The challenge is to make two changes to her moonie pie recipe and blog about it. The winner does a moonie pie swap with Heathy and the winning moonie pies are featured on her blog.

So what is a moonie pie, you ask?! A moonie pie is a raw version of the American 'moon pie' - a marshmallow sandwiched between two biscuits, covered in chocolate. For all the Aussie readers, think of something between a wagon wheel or mallowpuff biscuit. The raw version of the moon pie is basically a creamy coconut-cashew-vanilla filling sandwiched between two layers of raw cacao-date-walnut cake then dipped in raw dark chocolate! SOOOO YUMMY!

As usual I couldn't pick one flavour to experiment with, so I decided to try 4 different varieties of moonie pie: custard apple (a.k.a cherimoya), guava and raspberry, rose and pistachio, and tiramisu!

The guava and raspberry moonie pie is divine - the acidity of the raspberries perfectly offsets the sweetness of the chocolate and the guava adds a delicate perfume to the pie…

The custard apple adds a tang that is just to-die-for and is really well complemented by the vanilla filling!

The tiramisu flavour is perfectly suited to moonie pies - a hint of coffee and marsala wine!

And the rose and pistachio moonie pie reminds me of eating rahat lokum (Turkish delight) and pistachio baklava…. so yummy!

It is hard to pick a favourite, but I would have to say the guava and raspberry! Well, what did you expect, this blog is called guavablossom, isn't it?! ;)-

Here are the details of the changes I made to Heathy's recipe:

I couldn't find agave powder for the filling anywhere, so I had to adjust the coconut oil and lecithin quantities in the vanilla filling recipe. I increased the coconut oil to 1 cup and used 4Tbsp of lecithin instead of 2, and the filling set perfectly!

I split the recipe into 4, which turned out to be 170g of filling and about 240g chocolate cake for each variation. Here are the variations:

Custard apple (a.k.a Cherimoya) moonie pie - to 170g vanilla filling, add 80g deseeded custard apple. Mix lightly so that the bits are visible when you bite through the moonie pie.

Guava and raspberry moonie pie - blend 170g vanilla filling with 50g deseeded guava flesh and 50g raspberries. Once blended, add an additional 25g raspberries and mix very gently so that the raspberry bits are still visible.

Rose and pistachio moonie pie - blend 170g vanilla filling with 2tsp rose water. An optional addition for colour is to add a few raspberries or a hint of beetroot juice, though I just used the blender after the guava and raspberry moonies :) Instead of walnuts in the cake, use pistachios, and omit the cacao powder.

Tiramisu moonie pie - blend 170g vanilla filling with 2tsp of Marsala wine. Stir 1tsp espresso-ground coffee beans through 240g of the walnut chocolate cake.

And what to do with the left over chocolate topping? Pour into chocolate moulds!

And that's all for this post! Good luck to all the participants and to Heathy with the difficult decision of choosing a winner!

Guava cream éclairs topped with vanilla-bean white chocolate

I was so so excited to get the first little pink guava of the season and I wanted to do something really special with them. After a couple of weeks with my head burrowed in Jane Austen’s Emma, however, they had started to get a little too ripe… and… ended up as jam! Although there's nothing quite like sweet home-made guava jam on a hot croissant first thing in the morning, it wasn't worthy of being the first guava recipe on a blog entitled 'guavablossom'! While munching on the croissant, and with cuisine Française obviously on my mind, I decided to turn the jam in to a pretty baby pink cream filling for crisp éclairs! The combination of vanilla, white chocolate and guava makes me swoon, and I'm sure it will please you too! Enjoy!


Makes around 15 éclairs

Guava jam
1 cup guava pulp (see Method)
1/2 cup sugar
squeeze of lemon juice

Choux pastry
100g butter
15g sugar
pinch of salt
250mL water
125g flour, sieved
4 eggs, beaten

Vanilla-bean white chocolate topping
100g white chocolate
25g butter
1 vanilla pod

Guava cream filling
200mL cream
1/2 cup guava jam, ingredients above

Method
To obtain 1 cup of guava pulp, place peeled and chopped guavas in a food processor for a few seconds and then use a sieve to get the hard seeds out.

To make the guava jam: Place guava jam ingredients (guava pulp, sugar and lemon juice) in a saucepan and bring to the boil while stirring, then simmer for 10 minutes. The guava jam can be prepared ahead of time.

To make the Choux pastry: Put the butter, sugar, salt and water in a saucepan and bring to the boil. Pour in flour and stir quickly over low heat until mixture leaves the sides of the pan and forms a ball. Remove from heat, cool slightly, and beat in eggs one at a time until you obtain a smooth glossy paste.

Using a piping bag with a 1cm-diameter plain nozzle, pipe the Choux pastry in straight lines about 10cm long on to a greased baking tray. Bake in a 200C oven until crisp, around 20 minutes.

Meanwhile, prepare the guava cream filling. Whip the cream and then gently stir in the guava jam with a spatula.

Once the éclairs are out of the oven allow them to cool. Using a small knife make two slits in the side of each éclair (near each end). Pipe the guava cream slowly in to the slits. Alternatively, you may cut each éclair in half lengthways and then pipe the guava cream in to each éclair.

To make the topping: Melt the white chocolate and butter in the microwave. Cut the vanilla bean in half lengthways, and scrape the seeds in to the melted white chocolate and butter mixture and stir. (Keep the vanilla pod to scent your sugar jar or to make some vanilla-scented olive oil.)

Drizzle the melted white chocolate mixture on to the éclairs and... voilà!

(Note the photo of the infamous guava blossom above, which my kind friend Vidya sourced and drove me to one sunny Saturday!)

Dark chocolate tarts with red dragonfruit and blueberries

My love affair with dragonfruit is only recent. The first few experiences years ago left me unimpressed - I thought at the time, not much flavour for such a flashy exterior! I then had the fortune to try the fruit straight off the cactus plant on which it grows, at an exotic fruit farm in northern NSW... and WOW! So sweet and with a delicate perfume that excites the senses. When it's good - it's really good! It's a beautiful fruit to look at, a deep bright magenta inside and out. There are also smaller yellow-skinned white-flesh varieties - these are super sweet. Although the fruit is perfect when eaten alone and doesn't require any accompaniment or embellishment, I wanted to take advantage of that beautiful colour... and what better than with a decadent dark chocolate tart?! The pastry is full of almost bitter dark organic cocoa and the filling a creamy rich dark chocolate. Sugar is used very sparingly in this recipe, the key is to exhibit the complex flavours of chocolate, the berries and the dragonfruit… perfect with an espresso!

A few notes on preparation. The dragonfruit does not come in the ball shape shown in the photo above! To create the balls I used a 1/8 teaspoon measure to scoop balls out of the dragonfruit - more on this in the method section below. For those of you that have never made sweet pastry, the key is to keep all of the ingredients very cold, including the flour. I learned this the hard way, after serving hard pastry to my poor unsuspecting guests a couple of times! :)


Makes 400g pastry, I made this into 4*7cm tarts and 1*23cm tart (there is enough pastry for 16*7cm tarts, if you have enough tins)

1 large red-skinned red-fleshed dragonfruit
1 punnet blueberries (about 150g)

Pastry
150g flour
25g good quality dark cocoa
pinch of salt
75g butter, cold
40g icing sugar
1 egg, beaten lightly

Filling
200g soy cream (dairy cream is ok if you prefer it)
50mL soy milk (dairy milk is ok if you prefer it)
150g dark chocolate (at least 70% cocoa)
4Tbsp rapardura sugar (you may add more, depending on your taste!)
1 egg

Method
To prepare the pastry, mix the flour, cocoa and salt in a bowl. Add the cold butter and rub with fingertips until mixture resembles coarse breadcrumbs. Incorporate the icing sugar and then the egg. Knead gently for a minute and then wrap in plastic wrap and refrigerate for at least one hour.

For the small tart tins, take little apricot-sized pieces of dough and roll out.

Line each tart tin and carefully trim the excess pastry.

Preheat the oven to 180C. Prick the bottom of each tart with a fork and then refrigerate the tarts until the oven has preheated, at least 15 minutes. Then blind-bake for 10 minutes or until cooked through.

While the pastry is baking, prepare the filling. Combine the cream, milk, sugar and chocolate in a saucepan and heat until the chocolate has melted through. Cool slightly then stir in the egg but avoid whisking as it creates air bubbles.

Once the tarts are out of the oven, fill each tart with the chocolate mixture.

Bake the tarts at a low temperature (50C) for 15 minutes or until set. While the pastry is baking, prepare the dragonfruit. Peel the skin off the dragonfruit (no need to use a knife, it peels off like a banana). Using a semi-spherical metal 1/8 teaspoon measure as if it were a melon-baller, scoop small balls out of the dragonfruit.

Arrange the blueberries and dragonfruit balls on the tarts and serve immediately. Enjoy!

Mole Poblano with crunchy avocado and mango salsa

Being a life-long chocolate addict, I still remember the sunny day a few years back when I discovered that you can eat it in a main meal. (What?! I don't have to wait for dessert anymore?! Fantastic!!) Since then we have had the pleasure of feasting on Mole Poblano many times and now I think I have the perfect accompaniment: crunchy avocado and mango salsa! Celery and red capsicum offer the crunch, while buttery avocado and sweet tropical mango taste divine with the nutty-spicy-chocolatey flavours of the mole.

Serves 3

Crunchy avocado and mango salsa
1 celery stalk, diced
1 small red capsicum (i.e. sweet pepper, for non-Aussies!), diced
1 large mango cheek, diced
1-2 shallots diced
1 avocado, diced
handful of coriander, chopped
juice of 1/2 lime
1/4 tsp ground cumin
1/2 Tbsp maple or agave syrup

Mole Poblano
2 corn cobs, sliced in 5cm-thick rounds
1 sweet potato, large chunks
(Other veggies you have in your fridge may also be used, e.g. plantain, green beans, pumpkin...)

1 dried ancho chilli
1 dried pasilla chilli
1 dried mulatto chilli
3 Tbsp peanut oil
1 small onion, diced
1 large garlic clove, crushed
30g goji berries (use raisins if you prefer)
30g almonds
30g peanuts
30g sesame seeds
3-4 handfuls corn chips, crushed (do this by hand straight in to the pan)
1/2 tsp dried thyme
1/2 tsp dried oregano
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground star anise
1/2 tsp allspice
400ml vegetable stock
50g dark chocolate (at least 70% cocoa)

Method
Deseed chillies, tear in to small pieces, fry in 1/2 Tbsp peanut oil for a few minutes then transfer to a bowl. Cover chillies with boiling water and leave to soak for 20-30 minutes. While the chillies are soaking, prepare the remaining ingredients. Parboil the corn and sweet potato for 5 minutes then set aside. (Roasting the sweet potato will bring out a better flavour, if you have the time!) To prepare the salsa, mix all ingredients in a bowl.

Drain all but a little of the water from the chillies and blend to a puree in a small food processor.

Heat the remaining peanut oil in a frying pan. Fry the onion until softening slightly then add garlic, goji berries, peanuts, almonds, sesame seeds, corn chips, oregano, thyme and fry for a few more minutes until almonds are just starting to brown. Add the cinnamon, cloves, star anise and allspice and fry until fragrant. Add the chilli puree and vegetable stock and simmer for 5 minutes. Remove from the heat and puree with a hand held blender (warning: wear an apron!) or place in a food processor. Return to the heat and add the chocolate, stirring while it melts. Season to taste with salt and maybe a little sugar.

Add the corn and sweet potato chunks and simmer for a few more minutes.

Serve with brown rice.