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Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle

Happy Holidays Friends 🙂 Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle is a deliciously sweet treat to serve up to your family and friends during this beautiful season of gratitude. Who doesn't love a moist, rich, fruit studded bread pudding… cooked up and presented in a pumpkin no less!

Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle takes a comfort food classic to new heights in presentation and flavor with its over-the-top-unbelievable Creme Caramel Drizzle – people, we're talking uncharted territories – this raw vegan caramel is so seriously amaze!

As always, in true StyleNectar form, we're keeping all the indulgence and none of the guilt. I've replaced cream with rich, full-fat, medium-chain saturated fatty acid boasting coconut milk, butter for creamy, immune & beauty-boosting coconut oil, and delicious low-glycemic, nutrient rich coconut nectar for sugar… along with a gorgeous gluten-free crusty farmer's market loaf tossed with loads of moist raisins, plump apple-juice sweetened dried cranberries, sprouted pecans, ginger, cardamom and ceylon cinammon (I don't use cassia cinnamon as it's toxic & tastes no where near as delish as ceylon).

It's as easy as tossing everything together, stuffing the pumpkin and next thing you know the house smells diiiii-vine 🙂 Prepare one larger pumpkin or several individual pumpkins… the choice is yours. Regardless, how you do it, it's a show stopper and a sweet treat everyone will love and remember 🙂

This is my submission to Tinned Tomatoes & Lisa's Kitchen No Croutons Required & Bookmarked Recipes Challenges and to Ren Behan's Simple & In Season!

Recipe: Bread Pudding Stuffed Pumpkin w Creme Caramel Drizzle

(Serves 4-6)

Ingredients

2 1/2 lb sugar pumpkin, a nice lid cut out of the top & set aside, seeds & stringy flesh removed
1 cup, 1" cubed gluten free crusty bread
1/2 cup pecans roughly chopped (as in halved)
1/4 cup jumbo thompson raisins
1/4 cup apple juice sweetened dried cranberries
1/2 cup large flaked coconut (optional)
3 tsp EnerG egg replacement mixed w 1/4 cup warm water (the equivalent of 2 pastured eggs)
2 Tbsp coconut oil melted
1/4 – 1/3 cup coconut nectar or coconut crystals
1 tsp ceylon cinnamon
1/2 tsp cardamom
1/2 tsp ginger
sea salt to season interior of pumpkin, and to season mixture to taste
1/2-3/4 cup coconut milk

Creme Caramel Drizzle

1 cup raw cashews soaked 6 hours & drained
1/2 cup raw coconut nectar
1/2 cup full fat coconut milk
Sea Salt to taste
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp vanilla powder

Method

Pre-heat oven to 350F. Spread coconut oil around the bottom and sides of a deep dish suitable to house your pumpkin.
Place 3 or 4 bread cubes around the interior bottom of the pumpkin to soak up juices.
In a large bowl toss together the rest of the bread pudding ingredients, reserving 1/2 the coconut milk, until everything is well moistened and incorporated.
Layer the bread pudding mixture into the pumpkin being careful to distribute the nuts and dried fruit througout so it doesn't all end up at the bottom. As you layer, drizzle the rest of the coconut milk, again helping to distribute it amongst the layers. Pack it firmly, and, since all pumpkins are shaped differently, if you have leftover bread pudding mixture, simply bake it up alongside in a couple of coconut oiled baking ramekins or tiny bundt tins.
Place the pumpkin "lid" back on the pumpkin and bake for an hour 1/2 to 2 hours (checking on it after an hour 1/2) until juices are bubbling out and the skin is easily pierced with a knife. The bread pudding will rise up out of the top of the pumpkin in a most satisfactory fashion!
Meantime, make your creme caramel by simply whizzing up the ingredients in your vitamix until smooth and creamy. Pour into a dish and place in the fridge where it will thicken further.
When Bread Pudding is finished allow to cool enough to safely handle, then serve warm, either by the slice or by scooping it into small dishes, being sure to include the yummy pumpkin insides with each serving. Drizzle generously with Creme Caramel and drift off into bread pudding bliss!

Will you make yours in multiple pumpkins or one larger pumpkin like I did? What are your Holiday plans?

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All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

ultimate rustic caramel apples w chocolate ganache

+ a simple no-fuss way to serve them at parties!

raw vegan caramel apples

Oh. my. goodness. These Rustic Raw Vegan Caramel Apples might be my favorite thing I’ve ever eaten to date… WOW! Like you’ve got to make these asap. So simple. So incredibly delicious. MMMMMMmmmmmmm.

Let’s just say I’ve ALWAYS had a thing for caramel… and this raw vegan version is way yummier! Smear it all over a crisp apple, roll it in your favorite toppings and then drizzle chocolate ganache all over – the ULTIMATE!

Forget that these are healthy, they taste BETTER than anything you’ve ever had. Forget that they’re filled with amazing nutrition and life force that is going to make you feel and look phenomenal, cause the pure utter enjoyment in every bite is enough on its own. Crisp, juicy apple wrapped in thick, gooey caramel, with a light crunch of chopped walnuts and dark, dark chocolate ganache. Again, I’ve gotta call this treat food fit for the Gods.

And a treat…

Perfect for Autumn, for kiddos, and wonderful for entertaining too! These Rustic Caramel Apples slice right up with ease for display on your favorite platter. Trust, they won’t last long!

mind-blowing raw vegan caramel apples w chocolate ganache

I almost skipped over how unbelievable these Ultimate Rustic Caramel Apples are for our bodies, minds and spirit… because they’re so darn delicious I don’t want anyone to be turned off thinking, if they’re so healthy how can they taste so great? However, here’s the thing…

Amazing flavor, ultimate health, pure joy and our highest potential beauty & vitality need not be mutually exclusive!

These Caramel Apples are enzymatically alive, containing all the power of life force, and they also happen to be incredible immune boosters thanks to the raw coconut nectar and oil. Coconut nectar is low glycemic (with a GI of 35), gluten free, dairy free, non- GMO, vegan, contains 17 amino acids, minerals, B-vitamins, vitamin C and has a nearly neutral pH. Unprocessed coconut products such as the coconut nectar and oil used in this recipe are brimming with health and immune boosting power including :(1) (2)

Heart Health: the healthy short chain and medium chain fatty acids along with large amount of lauric acid protect against heart disease.
Reduction of Sweet Cravings: insulin secretion & utilization of blood glucose is improved while the healthy fat in coconut slows down any rise in blood sugar helping to reduce hypoglycemic cravings.
Improved Digestion: Absorption of nutrients including vitamins, minerals and amino acids is supported while many symptoms and inflammatory conditions associated with digestive and bowel disorders are improved.
Quick Energy Boost: Coconut is utilized by the body to actually produce energy rather than to store it as body fat.
Promotes Healthy Thyroid Function: and helps to relieve symptoms of chronic fatigue.
Immune Booster: coconut is Hypoallergenic and contains Antibacterial, Antiviral, Antifungal & Anti-parasitic healing properties.

1) http://www.coconutresearchcenter.org

2) http://www.westonaprice.org/health-topics/a-new-look-at-coconut-oil/

Please enjoy these beautiful and delicious, high vibration Rustic Raw Vegan Caramel Apples with the freshest most amazing flavor that also feeds our highest potential health, beauty and vitality!

RECIPE for RAW VEGAN RUSTIC CARAMEL APPLES w CHOCOLATE GANACHE (Makes 4-6 apples)

INGREDIENTS

4-6 clean, medium sized apples, stems removed
4-6 clean sticks from your yard (or use popsicle sticks) for handles
3/4 of a cup finely chopped walnuts (preferably sprouted & dehydrated- plus they taste SO much better this way!), coconut or your fav other toppings

Raw Vegan Caramel

1/2 cup liquified extra virgin coconut oil (to liquify: set a glass bowl over a small pot of boiling water, add coconut oil & stir til melted) Alternatively, you may sub equivalent dates or date paste which does make for easier adherance onto apple – I just love the taste of the coconut oil- tho both are super yum!
1/2 cup raw nut butter (such as almond, cashew, sunflower or pepita butter)
1/2 cup raw, organic coconut nectar
4 pitted dates
1/4 tsp vanilla powder
1/4 tsp himalayan salt

Raw Vegan Chocolate Ganache

1/2 cup extra virgin coconut oil liquified
1/2 cup cacao or carob
1/2 cup nut butter
1/4 tsp ceylon cinnamon
1/4 tsp himalayn salt
a few drops of stevia to taste

METHOD

To insert the apple “handles” with ease, first make a slit about 1/3 the way down in the top middle of each apple with a sharp knife, then insert the sticks. Find a small platter and place a sheet of parchment or wax paper on it. You will be placing your apples on this during preparatin to catch excess caramel and chocolate. Place apples in the freezer for 10 minutes as this makes it easy for the caramel to adhere.
Blend together the caramel ingredients til smooth & creamy. Set in freezer to cool for 5 minutes while preparing chocolate ganache.
Whisk together the chocolate ganache ingredients until smooth and creamy. The mixture should not be overly runny, so adjust the amount of nut butter as necessary, slightly thicker is best for easy application. Set aside on the counter at room temp.
Remove apples from freezer and place on your platter. If any of them are unstable, slice a small piece off the bottom to stabalize. Remove caramel from freezer as well & give it a stir to loosen it up a bit.
With a small metal spatula apply the caramel to each apple, placing each apple on your platter as complete. Put the platter of caramel slathered apples back into the freezer for 5 minutes to set a bit. Don’t worry if some of the caramel slides down. Just pat it back up with your finger tips. We’ll be covering these babies up with your choice of toppings in a minute and they’re RUSTIC!
Remove apples from freezer once again & take this opportunity to patch any spots where you may want to add a bit more caramel. Roll in your choice of finely chopped nuts, coconut etc. Pop back in the freezer for 10 minutes.
Remove the apples from the freezer. Whisk your chocolate ganache to be sure it’s well incorporated, and then drizzle it about your apples. (If you happen to have a squeeze top bottle use it for even simpler ganache application. Alternatively, place the ganache into a freezer bag, snip the TINIEST of little snips off the corner and then squeeze out the ganache using the freezer bag like a pastry bag.) Once complete, pop apples back in freezer for 5 minutes to set. Then move to fridge for permanent storage.
For entertaining, slice the apples as shown and arrange on your favorite platter.

**Leftover caramel? Use it as a dipping sauce or smoothie topper! Leftover ganache? Pour into little molds (or onto a wax paper lined surface) & pop into the freezer for instant raw chocolates 🙂

Do you have any holiday classics you’d like to have me upgrade to a vegan or raw version? Let me know in the comments!

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All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Salted Caramel Nut Butter Cups

Raw Vegan Salted Caramel Nut Butter Cups

Mmm-mmm, I've had a bit of a sweet tooth lately haven't I? Hey, knowing these delicious treats are all so incredibly good for me… why not make them all the time! I just love having a little piece of something after dinner or with my tea in the afternoon. These Raw Vegan Salted Caramel Nut Butter Cups are as heavenly as they look and delicious as they sound. They bring to mind a certain Easter candy whose first name rhymes with Bradbury… chocolate covered ooey-goey sweetness – minus the guilt and with all the glow!

Check it out…

The coconut nectar "caramel" is a tasty little miracle worker that's: low glycemic, non-toxic, low fructose, digestion improving, medium chain fatty acid boasting meaning it improves heart health, contains 17 amino acids, a host of minerals, vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic aka majorly immune boosting!

Sprouted Raw Nut butters like pecan and cashew contain easily digestible protein brimming with heart-healthy fatty acids, phenolic antioxidants, photo-chemical substances including the polyphenolic antioxidant ellagic acid, B-vitamins and minerals such as magnesium and zinc.

And, should you be avoiding cacao for any reason (albeit extraordinarily healthy for many other reasons, cacao can be overtaxing to the adrenals for some individuals) simply swap it out with this amazing raw carob powder like I do. Carob is actually an evergreen flowering shrub belonging to the legume family and native to the Mediterranean region. Carob is loaded with iron and can help fight against osteoporosis due to its high content of calcium, phosphorous and magnesium. Carob contains polyphenols which lower cholesterol and account for carob's extremely powerful antioxidant properties. Finally, carob is caffeine and theobromine-free and contains Gallic Acid which works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic.

As always with all raw vegan StyleNectar recipes, the list of amazing benefits is seemingly endless… so should you care to delve into the incredible features of extra virgin coconut oil check them out here.

Gourmet chocolates that make us look and feel as beautiful as they taste…

YUM 🙂

Recipe for Raw Vegan Salted Caramel Nut Butter Cups

(Makes 1 dozen mini's)

Equipment: 12 mini muffin liners. Alternatively, use ice cube trays sprayed/coated with a bit of coconut oil to ensure easy release later.

Ingredients

1/2 cup extra virgin coconut oil, liquified (to liquify, simply place oil in a glass bowl over a barely simmering pot of water, stirring just til melted then removing immediately to keep raw)
1/4 cup cacao or sub a portion or all with raw carob powder
a pinch of sea salt or himalayan salt or to taste (See it's benefits here)
your favorite healthy sweetener to taste (I used 1 tsp liquid stevia)
raw coconut nectar - 2 or 3 Tbsp (Alternatively try substituting maple syrup or raw honey tho I've not tried either in this recipe yet so do so at your own risk.)
3 ounces cashew, macadamia or pecan butter ideally raw & sprouted (read about why I avoid peanuts & peanut butter here)
pinch of fleur de sel (or sub celtic or himalayan salt)

Method

Whisk together coconut oil, cacao, sea salt and sweetener until smooth and creamy. Taste to adjust flavors to your preference.
Place mini muffin tins into an 8 x 8 dish or other tray for stability.
Spoon a teaspoon of "melted" chocolate into each mini muffin tin, then place in the freezer for a few minutes to set.
Remove cups from freezer and spoon a tiny dallop of nut butter into each tin, followed by a teeny dallop of coconut nectar. Because coconut nectar is so stretchy, I assist the process by pouring with my left hand very carefully, and "cutting" the stream of nectar off w/ a knife in my right hand. Feel free to add the pinch of fleur de sel (or sub celtic or himalayan salt) at this point, or wait til step 6 and sprinkle it on the tops.
Place cups back in freezer for 20 minutes.
Remove cups from freezer and top with chocolate til covered. Sprinkle tops with a bit of Fleur de Sel (or celtic or himalayan salt) if you haven't already done so in step 4. Pop back in freezer for a good hour til fully hardened.
Store and eat directly from the freezer.

Enjoy!

What favorite sweet or savory indulgence would you like transformed into a beautifully delicious Raw Vegan version?

Share it below for a chance to have me recreate it for you!

All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel

Raw Vegan Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel

I'm not gonna lie, it's virtually impossible to not feel guilty eating such an insanely delicious Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel! Our brains are just conditioned to believe anything this utterly divine can't be good for us. And yet…

I'm enjoying this over-the-top decadence for breakfast, lunch, dinner – whenever I want -because this irresistible, melt-in-your-mouth lusciousness is actually completely amazing for us!

Dairy Free, Sugar Free Vegan Hot Fudge & Caramel Sauces in all their glory – Oh My Yum!

Whoever came up with the "You can't have your cake and eat it too" phrase definitely did not know what they were talking about! In fact, the more I learn, the more I realize the complete and utter falsity of that statement. It really appears as though the simpler we live – far, far and away from unnecessary chemicals, processing, faux scents, unnatural flavorings and animal derived products… and the closer we get to the flavor of REAL strawberries, REAL chocolate, REAL sweetness, with a REAL cherry on top, all of which have isn't it obvious SO much better flavor than some man-made replica… the closer we get to authenticity and the healthier and happier we make our bodies. The more living foods we eat, the more alive we become. Life force is that magic scientists still haven't been able to distinguish or identify! It's who we are. What makes us us. When we feed our cells fresh, beautiful, LIVING high-vibrational fruits, vegetables and plant based foods, we're putting that magic into our bodies, enabling us to operate on a higher level.

But hey, even if we're not interested in feeling, looking and living up to our absolute highest level – this sundae is so darn delicious, that's worth it alone 🙂

Complete with Chunks of Raw Vegan Fudge Brownies, Sprouted Walnuts & toppings galore!

So as if looking & feeling our best and sublime flavor weren't enough, I feel compelled to single out one more (super impressive) health benefit from the myriad we'll derive eating bananas, strawberries, coconut nectar, cacao, walnuts, almonds, dates and all the other healthifying/beautifying ingredients in this deceptively sublime dish of yum:

Banana Nice-Cream requires REALLY ripe nanas. I'm talking the kind covered in brown spots – in fact a fully brown banana is excellent because it means the banana is SUPER sweet and will make incredibly CREAMY Nice-Cream. Japanese scientists researching fruits and vegetables and their affects on health have discovered a substance in ripe (brown spotted) bananas called Tumor Necrosis Factor (TNF), which increases immune capacity; leading to the conclusion that eating ripe bananas has the potential to help prevent lifestyle-related diseases and carcinogenesis.[1] TNF acts as an anti-cancer agent by stimulating the production of white blood cells helping to fight abnormal tumor cells in the body… Making a Neapolitan Nice-Cream Banana Split with Hot Fudge & Caramel an anti-cancer powerhouse!! Kaboom!

Of course by now you're used to hearing all about all the other hair/skin/nail boosting phytonutrients, antioxidants & vitamins, bone/teeth building minerals, heart healthy omega-3's, and all the protein, fiber and etc. etc. fabulosity found in living plant-based recipes such as this one – and yes ALL of those things are in this dish too! So, rather than write a book here, I'll close it on that. However, should you have any questions or want further details on anything do post your fine question in the comments below.

[1] “Differences in Biological Response Modifier-like Activities According to the Strain and Maturity of Bananas” – Department of Medical Life Chemistry, Japan, 2008.

This is my submission to Ren & Elizabeth at Simple and in Season!

Recipe for Neapolitan Nice-Cream Banana Split w/ Hot Fudge & Caramel

(Makes at least 2 large Sundaes with leftovers)

Ingredients

Neapolitan Nice Cream

12 frozen, super ripe bananas (PEEL your super ripe bananas first! Then freeze overnight. I peel & pack all of mine into a large BPA free plastic box, smoosh the lid on, then freeze. Each day I dump the whole block out on my cutting board cutting off the size chunk I need since frozen bananas are always sliceable. *PS. Super ripe doesn't mean you want to eat any nanas with cuts, scrapes or mold of course, as they would be harboring bacteria!)
10 ounces strawberries, frozen or fresh
2 Tbsp cacao (or sub carob powder)
your favorite healthy sweetener to taste (stevia, raw coconut nectar, raw honey, raw maple syrup, raw coconut sugar)
optional: himalayan sea salt, CEYLON cinnamon (Cassia is toxic), vanilla powder

Hot Fudge

1/2 cup extra virgin coconut oil (click to read the amazing benefits!)
1/4 cup cacao
your favorite healthy sweetener to taste (I love raw coconut nectar & stevia)
optional: sea salt, cinnamon, vanilla powder

Caramel Sauce

3/4 cup raw coconut nectar (raw coconut nectar is low glycemic, non-toxic, low in fructose, improves digestion, boasts medium chain fatty acids which improve heart health, contains 17 amino acids, a host of minerals & vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic!)

Toppings

Raw Fudge Brownie Chunks (click link for recipe)
1 banana per sundae, sliced in 1/2 – choose firmer nice-looking ones as these are for garnishing the split
walnuts, chopped (ideally sprouted)
1 cherry per sundae
optional: Whipped Cashew Cream (click link for recipe)

Method

Neapolitan Nice Cream

Blend all the bananas using the tamper with your high speed blender (I recommend a Vitamix) until smooth and creamy, similar to softserve, but no where near totally melted like a smoothie. Alternatively, use a food processor. Dump 2/3 of the Nice-Cream out into a container and reserve in freezer for a moment.
Vanilla: You're done with the vanilla! If you want to add a bit of vanilla powder or sweetener to amp it up, go ahead. Dump into it's own container and place in freezer.
Strawberry: Dump 1/2 the reserved (2/3) mixture from step #1 into the vitamix. Add 10 ounces of strawberries and blend until creamy. Add sweetener to taste if necessary. Dump into its own container & place in freezer.
Chocolate: Without bothering to rinse your Vitamix, dump remaining 1/2 of the reserved mixture from step #1 into the vitamix and add 2 Tbsp cacao (or more if you like), a touch of sea salt, pinch of cinnamon if desired, and sweetener to taste. Blend until creamy. Place in a 3rd container in the freezer.

Hot Fudge

If your 1/2 cup coconut oil isn't already liquified (which it will be if your home is over 76F) place it in a glass mixing bowl over a barely steaming pot of water (creating a double boiler affect) and stir til just liquified. Remove promptly to keep raw.
Mix in the 1/4 cup cacao, sweetener of choice, sea salt and cinnamon to taste. Taste to adjust flavorings to your desired affect.
Pour into a lovely pourable container and set aside. *Store at room temperature to keep liquified. If solidification occurs just use the method above to liquify again- tho this won't be an issue unless you have leftovers.

Caramel Sauce

Coconut nectar is your amazing caramel sauce. Simply pour it into your lovely container of choice to serve alonside your Banana Split Sundae!

Assembly

Scoop 1 ball of each the 3 Nice-Creams into a sundae dish.
Slice a pretty banana in 1/2 and place halves on either side of the Nice-Creams.
Place 4 or 5 Raw Brownie Chunks around the dish.
Drizzle with Hot Fudge and Caramel Sauce
Sprinkle with a handful of chopped walnuts.
Add a dallop of Whipped Cashew Cream.
Top it with a REAL cherry and…

Enjoy!

Do you have a favorite sweet or savory recipe you'd like transormed into a beautiful raw vegan version?

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