I’ve been a fan of Lundberg Family Farms rice products for years. However, I’m embarrassed to admit I’ve never tried their rice cakes! That is until now when they challenged me and a few other bloggers to create unique recipes using their new rice cake flavors, Kettle Corn, Hemp-a-Licious and Sweet Chili, which they sent me along with a few jars of Justin’s Honey Almond Butter.
Why a freezer pie?
Since eating a rice cake shouldn’t be boring – especially with all the flavors that Lundberg makes – I thought I’d go a bit out of the box and make a summer time dessert with their Kettle Corn Rice Cakes. I often use leftover rice to make gluten free quiche crusts. Taking that method one step further, I decided to use the rice cakes to create a crust, like crushed graham crackers are used in freezer pies. Freezer pies? Indeed, since warm weather is the perfect time for freezer pies as they’re cool, require no baking, and very little stove top cooking. Plus, making one with the honey almond butter would be delicious! (My son, Nathan, agrees and gave my freezer pie two thumbs up!)
This freezer pie recipe also gave me the chance to use a couple of special kitchen gadgets that I love. First, I used a Beka Cookware Bain Marie to melt the chocolate instead of a double broiler. I love the bain marie since it’s almost impossible to burn anything and you don’t run the risk of getting water in your chocolate. Second, I used my Blendtec Blender’s Twister Jar to make most of this recipe, but you could use a food processor instead.
Finally, I tried to use as many organic ingredients in my freezer pie recipe as possible, since Lundberg Rice Cakes and many of the ingredients in the Justin’s almond butter are organic.
And did I mention that this dessert is totally gluten free?
Chocolate & Almond Freezer Pie
The combination of coconut milk and honey almond butter creates a freezer pie with the consistency of ice cream. However, between the almond butter and dark chocolate, this is NOT a light dessert. Serve each person a small piece along with some blueberries for a delicious summer treat.
For the Lundberg Rice Cake crust:
- 1 1/2 cups finely ground Lundberg Kettle Corn Rice Cakes
- 6 tablespoons organic vegan buttery spread, like Earth’s Best – at room temperature
- 1/3 cup organic sugar, like Wholesome Sweeteners Fair Trade Organic Sugar
For the chocolate coating and drizzle:
- 2 bars (7 ounces) Green & Black's Dark 85% Cocoa Content Organic Chocolate – melted
- 1 tablespoon plus 1 teaspoon Spectrum Naturals Organic All Vegetable Shortening
For the pie filling:
- 1 cup Justin’s Honey Almond Butter
- 1 (13.5 ounce) can full-fat coconut milk, like Native Forest Organic Classic Coconut Milk
- 1/3 cup organic sugar, like Wholesome Sweeteners Fair Trade Organic Sugar
- 1/4 teaspoon salt
To make the pie crust:
- Place rice cakes (about half a package) into a food processor and grind them into fine crumbs.
- Add the vegan buttery spread and sugar and pulse until combined. Firmly and evenly press the mixture into a pie plate.
- Break the chocolate into small pieces and combine with the shortening and melt. You can do this in a double boiler, in a bain marie, or carefully over low heat in a sauce pan in medium heat-proof bowl, stirring constantly.
- Dip a pastry spoon into the melted chocolate and give the pie crust a thin coat by using the pastry brush to paint on the chocolate. Work quickly and try not to loosen the rice cake crust.
- Chill the crust in the freezer for 15 minutes.
To make the pie filling:
- Place the almond butter, coconut milk, sugar, and salt into a large mixing bowl and using a hand mixer, beat until completely blended. If you have a Blendtec or similar blender, you can also combine the ingredients in the blender using the sauce setting.
- Remove the pie crust from the refrigerator and pour the pie filling into the shell. Gently tap the pie plate on the counter to release any air bubbles.
- Place the pie back into the freezer for 1 hour or until set.
- Remove pie from freezer. Prepare the chocolate drizzle by remelting the remaining chocolate, if needed.
- Take a spoon, dip into the melted chocolate, and drizzle chocolate over the pie in a decorative manner.
- Place the pie back into the freezer for 30 more minutes.
- Remove from freezer 15 minutes before serving. Slice carefully and enjoy!
- Serving size: 1 slice
Just released this month at food, drug and mass retailers nationwide, Brookside Chocolate is a new dark chocolate indulgence with a healthy twist – cocoa flavanols combined with the delicious flavors of pomegranate, blueberry/acai, and goji/raspberry. Each pairing combines real fruit juice pieced dipped in rich, velvety dark chocolate. Yes, it’s a sweet treat, but each serving (about 1/4 of a cup) provides 100mg of cocoa flavanols to make you feel a little less guilty.
I tried each variety and let me tell you, they’re really delicious and rather sophisticated. I loved the texture and the way the pieces of chocolate covered berry “popped” in my mouth when I bit into them. (The texture is similar to yogurt covered raisins.) It was hard to decide, but I think my favorite flavor was Acai with Blueberry closely followed by Goji with Raspberry. These would be a fun chocolate item to serve with a cheese plate for dessert.
Each of the Brookside Chocolate flavors are available in 7 ounce pouches for $3.89 and 32 ounce pouches for $9.99. To learn more, check out the Brookside website or connect with them on Twitter and Facebook.
Win a Brookside Chocolates Healthy Indulgences Tasting Kit
To help introduce my readers to the yummy goodness of Brookside Chocolate, I’m giving away ONE Brookside Chocolate Healthy Indulgences Tasting Kit, approximate retail value $80. The kit includes:
- 1 package Brookside Dark Chocolate Açai with Blueberry
- 1 package Brookside Dark Chocolate Pomegranate
- 1 package Brookside Dark Chocolate Goji with Raspberry
- Crate & Barrel 3-Part Server
- Crate & Barrel Cheese Knife
- Crate & Barrel Grip Cheese Board
- 2 Crate & Barrel Stemless Wine Glasses
- $30 AMEX Gift Card (not shown)
- 1 year subscription to Fitness Magazine (not shown)
- Gaiam Exercise Headband (color may vary)
Giveaway closed. Congrats to our winner, Melanie M.!
Here’s how to enter the giveaway:
- Comment below on which flavor of Brookside Chocolates looks the most enticing to you.
- Sign up for my enewsletter for ONE additional entry.
- Follow @amnichols on Twitter for ONE additional entry.
- Follow amnichols on Pinterest for ONE additional entry.
- Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave a link to your tweet in your comment so I can check.
- If you have done any of these additional activities you MUST come back here and leave a comment telling me what you did. I will be checking!
- Maximum amount of entries is FIVE.
- You have until midnight ET on Friday, January 25, 2013 to enter.
ONE winner will be chosen at random. You must be willing to send me your full name and mailing address so I forward it to Brookside Chocolate’s PR person. I’ll announce the winner on this blog. I won't share your mailing info with the public, just your name. If you have a blog, I’ll link back to it when I announce the winner.
The giveaway is valued at $80 and is only open to legal residents of the United States, 18 years of age and older. No purchase required. Odds of winning based on number of entries. Up to FIVE entries per person. ONE Brookside Chocolate Healthy Indulgences Tasting Kit will be given away. Void where prohibited by law.
Disclosure: I was provided with two tasting kits by Brookside Chocolate’s PR agency – one to facilitate this review and another to give away. All opinions and experiences are my own.
It’s always a challenge to cook up healthy desserts for the holidays. That’s why I’m sharing this recipe for Chocolate Ginger Mousse from Chef Anthony Stewart, Executive Chef of the Pritikin Longevity Center + Spa. Regular chocolate mousse can tally up 8 grams of artery-clogging saturated fat, which is more saturated fat than many cheeseburgers! There’s zero saturated fat in Pritikin’s Chocolate Ginger Mousse.
Chef Anthony has worked with thousands of guests to create healthier versions of their favorite, tasty foods. He’s won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun!”
For more information about Pritikin, please visit pritikin.com.
Chocolate Ginger Mousse
- 4 ounces Hershey’s unsweetened cocoa powder
- 1 1/2 to 2 tablespoons Splenda
- 1/4 cup hot water
- 12 ounces firm or extra firm silken tofu
- 2 teaspoons vanilla extract
- 2 tablespoons fresh ginger juice (Slice off skin of ginger root, then grate the root and squeeze to extract juice.)
- Optional garnish: 4 fresh raspberries
- In a small stainless steel bowl, combine cocoa powder, Splenda and hot water. Stir till mixture has a smooth, thick, fudge-like consistency, adding more water as you stir, if needed.
- In a food processor, blend tofu till completely smooth, about 10 seconds. Then add fudge, vanilla extract, and ginger juice, and blend until smooth.
- Place mixture in parfait glasses. If desired, garnish each glass with a raspberry, and serve cold.
This Mama’s tips
- Party serving idea: place the mousse in a mini dessert glass and garnish with a single raspberry and mint leaf.
- For variation, add mint leaves or mint extract, or sugar-free orange marmalade.
- You can also garnish with a few shavings of dark or white chocolate.
Recipe and photograph courtesy of Pritikin.