Earth Day is a fun day – not only do you get to honor the earth, but you can do so with whimsy. I combined cute ideas from a few blogs to come up with my celebration dessert. It wasn’t baked but it was filled with superfoods (cacao and hemp are superfoods) so I honored myself as well.
Because the already vegan dessert wasn’t baked it had no required changes. The alterations I made were to add baking extracts and more cacao to deepen the pudding flavor. Also, the pudding recipe called for cocoa powder but I used raw cacao powder instead to up the nutritional value. I grabbed ideas from a few websites to make my version of a dessert worthy of Earth Day.
Superfood Earth Day Pudding adapted from lovemefeedme.net and godairyfree.org For the pudding:
1.5 cups unsweetened almond milk
1 ripe medium banana
4-5 TBS maple syrup, to taste
1/2 tsp coffee extract
1/2 tsp vanilla extract
1/4 cup + 2 TBS Navitas Naturals raw cacao powder
2 TBS arrowroot For the dirt topping:
2 TBS Navitas Naturals raw hulled hemp seeds
1 TBS Navitas Naturals raw cacao powder
1 TBS Navitas Naturals sweet cacao nibs
Put almond milk, banana, maple syrup, extracts, and cocoa powder in a blender and blend until smooth. Put 1/4 cup of the mixture aside and pour the remainder into a small pot. Heat over medium heat until it begins to boil. Whisk arrowroot into mixture you set aside. Slowly pour this mixture into the pot on the stove and whisk it in. Reduce heat to low and continue to stir for 2 minutes. Remove from heat and pour into 3 or 4 small containers. Let cool for 15 minutes before placing in fridge to cool completely.
While the pudding cools, mix topping ingredients together. Once pudding has cooled, top with a generous sprinkle of dirt topping. You can add an herb sprig or edible flower to your creation. Note: If using a flower pot with a drainage hole in the bottom, line it with foil prior to adding the pudding.
I wanted to celebrate Earth Day in style, so a special cupcake had to be created. I’d seen cupcakes baked in terra cotta pots but that seemed too complicated. So I got a few small decorative pots at a craft store and decorated away.
To start I needed a firm cupcake to hold up to the decorations. I found a dense cupcake recipe and used the Neat egg as a sturdy egg replacer. (It also gave me a chance to try the Neat egg.) Then I added water and flour for high altitude. Next, I reduced baking soda for altitude and reduced sugar knowing the toppings would be extra sweet. The last step was to get creative with the decorations. I hope you like my homage to Mother Earth.
Earth Day Cupcakes adapted from The Joy of Vegan Baking cupcakes
1/2 cup Navitas unsweetened cacao powder
1 cup + 1/2 TBS boiling water Neat egg substitute for 1 egg
1 cup + 7 TBS all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup vegan margarine, softened
1 cup + 3 TBS organic sugar
1 tsp vanilla extract frosting
1/4 cup shortening
1/4 cup vegan margarine
1/2 cup unsweetened cocoa powder, sifted
2 1/2 cups organic powdered sugar, sifted
3 TBS chocolate almond milk
1.5 tsp vanilla extract decorations
crushed chocolate cookies
For Cupcakes: Preheat oven to 350F and line a 12-cupcake pan with paper liners. In a small bowl combine cocoa and boiling water. Stir well and set aside to cool. In another small bowl prepare the Neat egg replacer according to package instructions. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer beat together the margarine and sugar until light and fluffy. Add the Neat egg and vanilla and beat for 2 minutes. With the mixer set on low, add the flour mixture alternately with the cocoa mixture, beginning and ending with the flour. After the last flour is mixed in, beat for 1 minute until smooth.
Divide the batter evenly among the 12 liners. Bake 22-24 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
For Frosting: Beat the shortening and margarine together until well combined and fluffy. Add the cocoa powder and beat for 1 minute. Add the powdered sugar, alternating with milk, and beat until fluffy. Add the vanilla and beat until incorporated.For Decorations: Place a flat layer of chocolate frosting on a cupcake. Put the crushed chocolate cookies on a plate and dip the cupcake in until frosting is covered. Insert a basil sprig and a gummy worm into the cupcake and put in terra cotta pot.