Yummy Coconut Hazelnut Rice Pudding!

Yummy, yummy Coconut Hazelnut Rice Pudding! This rice pudding has to be my favorite because I am obsessed with all things tropical fruits! It’s easy to make and the recipe I posted is for a big batch but you can cut it in half if you want to.

The NYC Vegetarian Food Festival is tomorrow and I can’t wait! I’ll be sure to post reviews on both days with a lot of pictures haha. My gluten free month has been extended to start after the festival just in case there are things there I want to try out but the month is still on!

I have some exciting things coming up for the blog that I can’t wait for you to see!

- Alexis ♥

Coconut Hazelnut Rice Pudding

• 3 ½ cups cooked white rice (you can sub for brown rice but it might affect the amount of liquid)
• 4 cups unsweetened coconut milk
• ¾ cup sugar (you can sub for agave but test out the amount to your taste)
• 1 ½ tablespoons non-dairy hazelnut creamer
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt

Directions

Combine everything in a medium sized pot and bring to a boil, lower the flame and simmer for 10-20 minutes depending on your desired consistency. Keep in mind it will thicken up more as it cools.

*Tip: Make sure to break up any chunks of cooked rice before cooking.

Day Nine of the Valentine’s Day Challenge is Coconut Cream Heart Patties!

This is my little spin on peppermint patties! They’re actually really quick and simple but like I say in the recipe make sure you buy unsweetened coconut or else these will be sickeningly sweet! If you love coconut, you will love these though.

There was a ton of crazy snow out here in NYC yesterday but the people out here panicked so much because they’re still reeling from Hurricane Sandy. I’m okay with the snow but I definitely can’t wait until spring starts! I want warm weather soon!

- Alexis ♥

Coconut Cream Heart Patties

• 1 cup Powdered Sugar
• 1 cup Unsweetened Desiccated Coconut (this is important, definitely get unsweetened!)
• 1 cup Vegan Chocolate Chips
• 1 Tablespoons Vegetable shortening (for the chocolate)
• 1-2 Tablespoons Coconut Milk

Optional

• ½ Teaspoon Pure Coconut Extract
• ½ Teaspoon Pure Vanilla Extract

Directions

Place all of the ingredients in the food processor and blend until it becomes a sticky dough and then wrap it in plastic wrap and refrigerate until it firms up a bit.

Melt the chocolate and shortening over a double boiler until it becomes smooth.

Meanwhile, take out your coconut dough and roll it out on a clean surface sprinkled with powder sugar.

You can do whatever shapes you want at this point or even make them into truffles but if you want the heart shape, use a cookie cutter to cut out the patties until you have no dough left.

*Tip: Before dipping them in chocolate refrigerate them for a little longer to firm up even more or else they will start to melt and break.

Have a container ready (make sure to sprinkle the bottom with powdered sugar) and using a fork dip the patties into the chocolate and shake off the excess before moving to the next one.

After you’re all done, refrigerate them until they’re set.

Enjoy!!