butter, cardamom, chocolate, chocolate chips, coconut milk, coffee, maple syrup, MI-DEL® Gluten Free Graham Style Pie Crust, salt, sugar, vanilla powder
Cardamom Cream Chocolate Ganache Pie
Open the cans of chilled coconut milk, pour out milk and scoop the cream part into a bowl. Whip up with vanilla and maple syrup until well-blended and fluffy.
Crush cardamom pods with back of knife; simmer in 1/4 cup of the coconut water for 1 min. Strain out pods, and pour cardamom-infused milk into coconut cream
Melt the chocolate chips in a pot sitting in a pot of boiling water. Don’t let any water get into the chocolate. Pour 3/4 cup of the melted chocolate into the coconut cream, and stir up fast.
Dollop into MI-DEL pie crust! Streak remaining melted chocolate around the top.
Pulse the second crust in a mini-food processor. Dress the pie, and pop into the freezer.
Take pie out of freezer 10 minutes before slicing; serve with a dollop of chocolate ganache on top!
To make ganache, melt unsweetened chocolate and butter in a sauce pan, pour over confectionery sugar, add vanilla, a tsp of coffee, and blend into a frosting texture.
Thanks to Green Smoothie Gourmet
- 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
- 1/2 cup chickpea hummus
- 1/2 cup beetroot hummus
- 1 small sweet potato , thinly sliced
- 1 medium beet , thinly sliced
- 1 medium carrot , thinly sliced
- 1/4 cup edamame , shelled
- 1/4 cup cranberries
- 1/4 cup yellow corn
- 1/2 cup heirloom cherry tomatoes
- Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.
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