healthy deserts

Guilt-Free Banana Pudding

Ingredients

4 egg yolks
1/4 cup honey
1/4 cup arrowroot powder
2 ripe bananas, mashed
1/2 tsp salt
2 cups full-fat coconut milk
1 tsp vanilla extract
1 ripe banana, sliced
Walnuts, optional

Instructions

Whisk together the egg yolks, honey, and arrowroot powder in a medium glass bowl. Set aside.
Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour the coconut milk into the egg mix, whisking constantly. Transfer the entire mixture back into the saucepan and cook for another 2-3 minutes. Stir regularly until thickened, making sure it does not boil.
Transfer the mixture into a large bowl and whisk in the vanilla and the mashed bananas. Chill for one hour.
To serve, spoon the pudding into a glass. Top with sliced banana and walnuts if desired. Serve immediately.

Notes

Servings: 4
Difficulty: Hard

Whiskey-Spiked Creamy Chocolate Chia Seed Pudding

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Serves 4

Ingredients

2 cups prepared chia seed pudding
1-1/4 cup dark chocolate chips*
1 tablespoon coffee grinds
1-½ teaspoons vanilla bean paste
2 tablespoons whiskey
1/4 teaspoon sea salt
1 to 2 tablespoons pure maple syrup, optional
¼ teaspoon sea salt

Instructions

Add all of the ingredients for the pudding to a saucepan and heat over medium, stirring constantly. Cook and stir until the chocolate chips have melted, but avoid bringing the pudding to a full boil.
Pour the pudding into a high-powered blender and blend until completely smooth. This will take 1 to 2 minutes even in a great blender.
Serve piping hot or chill in the refrigerator and serve cold.

Berry Chocolate Cheesecake Squares

Ingredients



The Crust:

3/4 cup raw almonds
3/4 cup raw walnuts
1/2 cup pitted Medjool dates, coarsely chopped
1 Tbsp agave or maple syrup
1 tsp sea salt
1/2 tsp cinnamon

The Filling:

1 1/2 cup raw cashews, soaked overnight in water
1/4 tsp sea salt
1/4 cup agave or maple syrup
1 Tbsp lemon juice
1 tsp vanilla
1/2 cup melted coconut oil
1/2 cup berries of choice (blackberries, blueberries, strawberries)

The Chocolate:

3/4 cup dark chocolate chips
1/8 cup almond milk

Preparation

1. Begin by making the crust. In a food processor, process the walnuts, almonds, sea salt, and cinnamon until a fine crumb is achieved. Add the pitted, coarsely chopped dates and process again until it comes together and becomes sticky. If you pinch the mixture it should hold together.
2. Place parchment paper or plastic wrap into a 8″x 8″ square baking dish, letting it hang over the sides a few inches so you can lift it out later. Press nut mixture into the bottom in an even layer. Put it the freezer to chill.
3. Make the chocolate and the filling. Put chocolate chips in a small heat safe bowl. In a small saucepan heat almond milk and pour over chocolate, stirring to melt. Will take 30 seconds to 1 minute. Set aside. In a blender, put all filling ingredients. Blend 1-3 minutes until completely creamy, scraping down the sides as needed. Add a little water if needed to make it totally smooth.
4. Pour filling on top of nut mixture, and spread chocolate on top of that. Cover whole dish in plastic wrap and place in the freezer for at least one hour, but up to overnight. To serve, remove from freezer and lift the entire dessert out onto a cutting board. Remove parchment/plastic wrap from the bottom and cut into cubes. Let warm a little bit at room temperature and serve to your loved one!

Clean Strawberry Frozen Yogurt



With just four all-natural ingredients, you can really feel good about making this frozen yogurt recipe! You can also substitute any fruit puree of your choice when strawberries are out of season.
Minutes to Prepare: 10
Minutes to Cook: 25
Number of Servings: 6

Ingredients

1 cup strawberries pureed
2 cups plain, low-fat or no fat greek style yogurt
scant 1/3 cup natural, raw honey
pinch salt


Directions
Mix pureed strawberries, yogurt, honey, and pinch of salt in a food processor or blender. Chill the mixture in the refrigerator for 2 hours and then churn in an electric ice cream maker according to manufacturer's directions. Freeze for at least 4 hours before serving.

Makes 6 servings.


Servings Per Recipe: 6
Amount Per Serving
Calories: 86.1

Raw Cherry Lime Delight




Serves
8-16
Ingredients

For the base:

1 3/4 ounces rolled oats
10 dates, pitted
1 ounce raw sour cherries
1 tbsp maple syrup
Juice of ½ lime
Pinch Himalayan pink salt

For the filling:

5 ounces pre-soaked cashews
5 dates, pitted
1 avocado
2 tbsp maple syrup
2 tbsp water
Juice of ½ lime
3 tsp solid coconut oil
4 tbsp raw cacao (or cocoa powder)

Preparation

To make the base, combine all of the ingredients using a food processor. Pulse a few times until you have a fairly smooth paste (I like the oats to still have a little texture).
Line a tine (I used a 6″ cake tin, but a smaller flan dish would be fine) with foil and spoon the mixture in, pressing down until you have an even layer. Cover and place in the freezer while you make the filling.
Combine all of the filling ingredients in the food processor and blitz on a high speed until you have a soft, creamy mousse.
Pour onto the base, smooth out using a spatula and return to the freezer until you want to eat it (I would suggest for at least 30 minutes).
If you’re not eating the pie in one sitting, cut segments and return the rest for the freezer. It should last for a few weeks.

Notes
Soak the cashews in water a couple of hours before making the cake. If you're in a hurry, this time can be reduced by using boiling water.

No Machine Vegan Viennetta



Ingredients

Part 1:

3 cups peeled and chopped golden yam, steamed until soft
1 can organic coconut cream
1/2 tsp peppermint extract
1 tsp vanilla extract
pinch pink salt
2 tbsp maple syrup
stevia to taste
1/8 tsp apple cider vinegar
1 tbsp virgin coconut oil

Part 2:

5-6 tbsp deodorized or virgin coconut oil
5-6 tbsp raw cacao powder
tiny pinch pink salt
liquid stevia to taste
1 tbsp maple syrup
1/8 tsp peppermint extract

Preparation

Part 1:

Blend together very well in a high speed blender until thick like a cream soup. Taste and adjust sweetness as desired with more maple or stevia. Set aside

Part 2:

Whisk together all part 2 ingredients in a double boiler over low simmering water, just enough to gently melt. Whisk until smooth. Taste. add extra stevia if not sweet enough.

Assembly:

Spread half the chocolate mixture evenly along the bottom of a parchment or plastic wrap lined bread pan. Place in the freezer for about 10 minutes to set.
If you are impatient you can add the coconut mixture to it right away which will marble the two layers together. Pour the coconut mixture on top of the set or unset chocolate layer and spread out evenly to the sides. Place in the freezer to set firm.
Once set, top with the remaining chocolate mixture (first melting the mixture again over low heat if it has solidified to room temperature). Freeze another ten minutes to set solid.
Carefully remove the parchment lining shell by lifting the whole thing up holding each side and transferring it parchment and all to a plate. Slice with a sharp knife and serve.

Paleo Coconut Cupcakes with Chocolate Frosting




For the cupcakes

1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
4 eggs
1/3 cup maple syrup
1/3 cup coconut oil, melted
2 tbsp almond milk
1 1/2 tsp vanilla extract

For the chocolate ganache

4 oz. dark chocolate
1/3 cup full-fat coconut milk, refrigerated

For the cupcakes

Preheat the oven to 350 degrees F. Line a muffin tin with 8 cups and spray the insides with coconut oil spray to prevent sticking.
Whisk together the coconut flour, baking powder, and salt in a large bowl. Add in the remaining ingredients and whisk until completely combined.
Pour the batter into the muffin cups, dividing equally. Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin tin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding ganache.

For the chocolate ganache

Melt the chocolate in the microwave, stirring regularly.
Scoop the cream off the top of a can of chilled coconut milk. Combine with the chocolate and blend well. Let cool to room temperature before frosting cupcakes.

Notes

Servings: 8
Difficulty: Medium

Overnight Chocolate Chia Seed Pudding




Simple, 6 ingredient chocolate chia seed pudding that's naturally sweetened and so thick and creamy. Simple, loaded with nutrients and perfect for breakfast, a snack or dessert!
Author: Minimalist Baker
Recipe type: Dessert, Breakfast
Cuisine: Vegan, Gluten Free
Serves: 4
Ingredients

1 1/2 cups unsweetened plain or vanilla Almond Breeze Almond Milk
1/3 cup chia seeds
1/4 cup cacao or unsweetened cocoa powder
2-5 Tbsp maple syrup if not blending (can sub 5-9 dates, pitted if blending)
1/2 tsp ground cinnamon (optional)
1/4 tsp sea salt
OPTIONAL: 1/2 tsp vanilla extract

Instructions

Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
Let rest covered in the fridge overnight or at least 3-5 hours (or until it's achieved a pudding-like consistency).
If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.

Strawberry Chia Jam



makes about 2 cups
recipe from My New Roots: Inspired Plant-Based Recipes for Every Season

1 pound ripe strawberries
1-2 tablespoons pure maple syrup
1 tablespoon freshly squeezed lemon juice
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
pinch of fine sea salt
3 tablespoons chia seeds

Wash and cut the tops of strawberries. Put the berries in a blender, add the maple syrup, lemon juice, vanilla bean and sea salt. Process until smooth. Slowly add the chia seeds and process until combine.

Transfer jam to a container. Seal and refrigerate for at 15-20 minutes, or until chia seeds have thickened puree to the consistency of jam. Jam will last for up to one week if kept sealed the refrigerator.

Chocolate Infinity Pie



Ingredients

Print Recipe
Email

Save Recipe
Add to Shopping List

Crust:
1 cup pitted dates
1 cup almonds
1/3 cup walnuts
1/3 cup cacao powder or unsweetened cocoa powder
1/4 teaspoon salt
Filling:
112.3-oz. package firm silken tofu
1 1/3 cups chocolate chips, melted
3 tablespoons pure maple syrup or raw agave
2 tablespoons dairy or nut milk of choice
1 teaspoon vanilla extract
2 teaspoons cacao powder or unsweetened cocoa powder
Scant 1/8 tsp. salt
Preparation

1. Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients plus 1 Tbsp. water in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides. Freeze until set, at least 4 hours.

2. Make filling: Combine filling ingredients in a food processor or blender; process until completely smooth. Pour into prepared piecrust. Refrigerate, uncovered, for at least 6 hours to firm up. Refrigerate any leftovers in a covered container for up to 4 days.

Coconut Apricot Truffles with Himalayan Sea Salt


Ingredients

-25 dried apricots
-1/4 cup water
-1/3 cup finely shredded unsweetened coconut
-1/3 cup cashew meal (or almond meal)
-3/4 cup semi-sweet/dark/vegan chocolate chips
-Himalayan Sea Salt

Instructions

Place apricots in a small food processor and process until finely chopped. Then, add in water and puree. At this point it should be like a paste. Add in shredded coconut and cashew meal and pulse until combined.
Scoop about 1 tablespoon of apricot coconut mixture and roll into ball (it should be a bit sticky). Place on a piece of parchment paper. Repeat 15 more times or until all of the mixture has been used.
Next, melt chocolate. Place 3/4 cup of chocolate in a microwave safe bowl and microwave for about a minute. Stir. If need be- place the chocolate back in the microwave for an addition 20 seconds and mix again until smooth.
Using 2 forks, generously coat each ball in chocolate and place on another sheet of parchment paper. Before placing on parchment paper, try and get as much excess chocolate off of each ball by going back and forth between forks. Repeat with all balls.
Sprinkle with a little pink Himalayan sea salt and place in freezer for about 30 minutes.

Vegan Peanut Butter Banana Breakfast Cookies



Ingredients

3 ripe bananas, mashed (1 heaping cup)
1 teaspoon vanilla extract
1/2 cup peanut butter
2 Tablespoons coconut oil, partially melted.
2 cups quick cooking oatmeal
1/4 cup peanut flour
2 tablespoons ground flax seed
1 teaspoon baking powder
OPTIONAL- 1/4 tablespoons coconut sugar, organic cane sugar, or brown sugar
OPTIONAL: dark chocolate chips
OPTIONAL: Protein Frosting (2T protein powder + 1/2T almond butter + almond milk (add until you hit your desired consistency)

Instructions

First, preheat oven to 350F and line 2 cookie sheets with parchment paper.
Then, in a large bowl, mash 3 bananas. You'll want your bananas to be very thin and runny. Next, add in vanilla, peanut butter, and coconut oil.
Add in quick cooking oatmeal, peanut flour, ground flax seed, and baking powder, and mix until combined. At this point, I suggest tasting the batter. Don't worry, there's no eggs, this batter is completely edible! If you'd like, add in 1/4 cup of your choice of sweetener, do it now. I opted not to do this because I personally don't like super sweet cookies. You can also add chocolate chips, too
Next, spoon 2 tablespoons of batter into your palm. Roll into a ball and place on cookie sheet. Then press into a cookie shape. These cookies wont rise or expand much. Repeat.
Bake at 350 for about 20 minutes or until they begin to brown.

Marshmallow Cream Cake



Ingredients

Crust:

1 cup dry quinoa
1/4 cup melted coconut oil
1/4 cup coconut sugar

Mint layer:

1 cup raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar
1/6 cup fresh mint leaves
1-2 teaspoons spirulina powder, as desired
1 tablespoon coconut oil
2 tablespoon chia seeds

Vanilla layer:

1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar
1 tablespoon coconut oil
2 tablespoon chia seeds
1 teaspoon vanilla extract

Pink layer:

1 cup raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar
1 tablespoon coconut oil
2 tablespoon chia seeds
1/4 cup red beet, peeled and sliced thinly

Preparation

To make the crust:

Rinse the quinoa for a minute under cold water. Grind the quinoa into very fine flour in a high speed blender, then in a bowl, mix together the flour with the coco oil and sugar until you get a dough-like mixture. Press into the bottom of a cake pan. I used an adjustable cake pan set to around 7 inches across. Put in the fridge.

To make each layer:

Simply blend all the ingredients – except the chia seeds – in each list together until smooth, then stir in the chia seeds at the end. The texture before adding the chia seeds should be like yogurt. If any of them are too thick, add 1 or 2 more tablespoons of water. If too thin, add more cashews or coconut oil. Pour in the green layer over your crust, then white, then pink. I sprinkled mine with white sesame seeds and more chia seeds.
Keep the cake in the fridge for 24 hours so the flavors can get to know each other. It’s easiest to slice when it’s been in the freezer for about 40 minutes before cutting.

Raw Lemon Macaroons



Ingredients

4 cups flaked coconut
2 tbsp coconut oil
1/2 cup agave
1 tsp vanilla
juice of 1 lemon – I even added a little bit of the pulp (optional)
1/4 tsp Himalayan sea salt
2 cups shredded coconut

Preparation

Process flaked coconut and coconut oil in a food processor until creamy.
Add in agave, vanilla, lemon and sea salt.
Stir in shredded coconut, mixing well.
Take by the spoonful and place on dehydrator sheets (you can also make balls and flatten out a little – whatever works best for you)
Dehydrate for 12 – 24 hrs
Enjoy and enjoy!!!

Crunchy Almond Butter Soft Serve



Ingredients

2 frozen bananas
1 can frozen coconut cream
1-2 heaping tablespoons almond butter
1 dash of your favorite milk
1 pinch cinnamon
1 pinch sea salt
1 heaping tablespoon buckinis for the crunch

Magic Chocolate Sauce:

1/4 cup melted coconut oil
1/4 cup cacao powder
1/8 to 1/4 cup preferred liquid sweetener (or solid sweetener if you want a magic sauce)
1 pinch of cinnamon
1 pinch of vanilla
1 pinch unrefined sea salt


Preparation

Make Magic Sauce:

Blend all your ingredients together until well combined.
Drizzle on top of your smoothies, ice cream or other treats

For the Soft Serve:

Blend all ingredients for your ice cream (except buckinis) into your high speed blender until well-combined.
Then add the buckinis and stir with a spoon, so you don’t smash them.
Pour a bit of the softy in some cups. Then add a layer of chocolate sauce and keep repeating the same process until the cups are full.
Finish with a layer of chocolate sauce and top up with your favorite toppings.

New York Style 'Cheesecake'



Calories
360.6
Ingredients

Crust:

1 1/2 cups oat flour (use certified gluten-free if needed)
4 1/2 tablespoons pure maple syrup or agave
3 tablespoons melted coconut butter (NOT coconut oil!)
1 1/2 tablespoons apple juice or water
2 1/2 teaspoons cinnamon

Cake:

1 cup melted coconut butter (NOT coconut oil!)
3/4 cup coconut milk (either homemade raw version or use canned low fat light coconut milk)
1/4 cup + 2 tablespoons pure maple syrup or agave, room temp
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1/4 teaspoon fine sea salt

Preparation

First, prepare the crust by adding the oats to a food processor (or use storebought oat flour) and process into a fine flour. I add 2 cups of oats and process for 2 minutes until it is finely ground. Measure out 1 1/2 cups and add to a bowl.
Add the remaining “crust” ingredients and stir until a crumbly, wet texture forms. Line an 8 inch cake pan with plastic wrap, with it hanging over the sides. You can spray the pan first with nonstick spray and the plastic wrap will hold in place. (8 inch is best for a taller cake) Press the dough into the bottom of the lined cake pan, evenly and flat around to the edges. Place in the fridge.
To prepare the cake, melt your coconut butter to a complete liquid. It is important that it is a runny liquid when measuring, so the right texture is achieved. Make sure to measure it out at 1 cup after melted. Set aside.
In a large bowl, add the milk, syrup, lemon juice, vanilla and whisk until smooth. Stir in the cinnamon and salt. Now, pour in the melted coconut butter and whisk with a fork (works better than a spoon) until smooth and is thick like cake batter. Pour the batter into the prepared crust and place in the fridge to completely set. 1-2 hours should do it.
Once set, just pull the cake out with the plastic wrap and slice. Top with coconut cream, cinnamon and strawberries, if desired. Keep cake stored in the fridge covered and it will retain the perfect shape that way.

Nutrional Information
19.8 g fat, 9.875 g protein, 41.5 carbs

Tiramisu Brownies


Serves
24
Cook Time
45
Ingredients

For the Brownie:
Dry:

1/2 cup oat flour
1/4 cup coconut flour
2 Tbsp cocoa powder
1/4 tsp baking powder

Wet:

1 Tbsp flaxmeal
2 Tbsp non dairy milk
1/4 cup maple syrup
1/3 cup dark vegan chocolate (I usually buy an organic drk choc. bar rather than chips)
1 tsp vanilla extract
1 tsp soaked finely ground coffee (even check the coffee maker for left overs)
2 Tbsp coconut oil
2 Tbsp raw sugar
2 Tbsp dark vegan chocolate chips (I breakup the leftover choc. bar)

For the Cheesecake:

1/2 package (8oz) firm tofu
2 Tbsp coconut flour
2 Tbsp coconut oil
3 Tbsp raw sugar
1 tsp vanilla extract
1-2 Tbsp lemon juice (or to taste)

Preparation

Preheat the oven to 350*F
Line an 8″x8″ pan with parchment paper
Brownie: In a bowl, add all the dry ingredients and mix well. In a pan heat non dairy milk and maple syrup until hot. Next add the dark chocolate until fully melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in chocolate chips if desire. Spread the prepared batter in pan using a spatula to a level it.
Cheesecake: Lightly squeeze the excess water out of tofu and start to blend in food processor. Add the remaining cheesecake ingredients blend until smooth. Taste and add more lemon juice if you desire. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
Bake for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden.
Sprinkle with cocoa powder.
Cool completely and slice.

Raw Vegan Apple Bars




Serves
10
Ingredients

1 cup hazelnuts
⅓ cup chia seeds
⅓ cup flaxseeds
⅔ cup pumpkin seeds
2 small apples, chopped
1 + ⅓ cup raisins

Preparation

Chop the nuts and seeds in a food processor until you get a mixture resembling fine crumbs.
Add apples and raisins and pulse until everything starts to stick together.
Then scoop into a quick bread pan (I have a 31×11 cm bread pan, which is about 12×4 inches) or any other pan you prefer lined with parchment paper and press the mixture in evenly with a spoon.
Refrigerate for at least two hours for easier portioning, cut into bars and enjoy!

Coconut Mango Pops




Serves
6
Ingredients

1 Can Coconut Cream or coconut milk. (14 oz or 1¾ cups)
1 Ripe Mango
¼ Cup Sugar
¼ Cup Shredded Coconut
1 Cup Semi-Sweet Chocolate Chips
⅓ Cup Coconut Oil
½ Cup Rum (Optional but way more fun)

Preparation

Warm coconut cream and sugar on the stove on low, stirring until sugar has dissolved. If you use liquid sugar like agave, you can skip this step.
Chop up mango and stir into coconut mix.
Mix in all but a small amount of the coconut to garnish with later.
Stir in rum!
Pour into molds and freeze.
Have a rum and coke while you wait.
Once frozen prepare chocolate shell. Melt chocolate chips and coconut oil in microwave or in a glass bowl resting over steaming water on the stove. Sir constantly until chocolate is smooth.
Let chocolate cool down until no longer hot. Warm is ok.
Pour chocolate into a cup large enough to dip popsicles.
Remove 1 pop at a time from tray and dip into chocolate. Chocolate will harden quickly, so add a sprinkle of coconut right when you pull them out of the chocolate.
Place pop on wax paper or a plate.
Repeat with all pops!
Eat right away, or place in a freezer proof container and save for later!

Chocolate Covered Black Bean Brownie Pops





Serves
12
Ingredients

1 15 oz. can of black beans, drained and rinsed
5 tablespoons raw cacao powder
2 tablespoons sunflower seed butter (or any nut butter)
1 tablespoon maple syrup
1/8 teaspoon fine grain sea salt
12 toothpicks/cake pops/straws (optional)
3/4 cup vegan chocolate chips

Preparation

In a food processor, combine the black beans, cacao powder, sunflower butter, maple syrup and sea salt. Pulse and process for a couple minutes, until the mixture is well combined and doughy. The dough will not be sticky, just gooey and fudgy.
Roll the dough into 12 balls (approximately 2 tablespoons each) and place on a lined baking sheet. Pop in a toothpick/cake pop/straw (optional). Place in the refrigerator to chill for 15-20 minutes.
Melt the chocolate (over the stove or in the microwave) and with a spoon, pour the melted chocolate over the brownie pops until covered.
Top with your favorite toppings: mini chocolate chips, shredded coconut, sprinkles etc. Place back in the refrigerator for 10 minutes to set.
Enjoy!
Store in an airtight container in the refrigerator to keep fresh.

Chocolate Brownie and Peanut Butter Parfait


Chocolate mousse:

1/2 ripe avocado
1 small banana (keep a few thin slices for decoration)
1 heaped tablespoon of raw, organic cacao powder
Splash of nut milk (I use oat milk but feel free to use what you have; rice, non-GMO soy or almond milk are great too)
1 small handful of walnuts

Additional Ingredients:

Optional – 1 heaped tablespoon of organic & natural peanut butter (check the ingredients, you don’t want anything else than peanuts in your peanut butter)
Optional - 1 pinch of unrefined sea salt (if your peanut butter is unsalted)
1 serving coconut whipped cream (just blend a refrigerated can of coconut cream with some vanilla powder and your favorite sweetener)

Toppings:

Raw pecans & pistachios
cacao nibs
Vegan chocolate sauce (optional)
peanut butter (optional)

Petite Chocolate Raspberry Cakes




Serves
2
Ingredients

⅓ of a cup Hazelnuts
½ of a cup Dates (pitted)
pinch of Salt
¼ cup fresh Raspberries
2 teaspoons vegan Powdered Sugar
½ of a cup Cashews
1 tablespoon liquid sweetener of choice (Maple Syrup, Agave syrup, etc.)
2 tablespoons Water
2 Dates (pitted)
2 tablespoons Coconut Oil
1 tablespoon unsweetened Cocoa Powder

Preparation

Line two 8 ounce ramekins with parchment or wax paper.
Pulse hazelnuts, dates, and pinch of salt in a food processor until a sticky mass forms.
Press an even amount of crust into the bottom and along the sides of each ramekin. Using your fingers for this works best.
Clean food processor. Process raspberries and powdered sugar in the food processor until smooth. Transfer raspberry glaze to a small bowl.
Clean food processor again. Add cashews, sweetener of choice, water, dates, coconut oil, and cocoa powder to food processor. Process until chocolate mixture is smooth.
Spoon 1 tablespoon raspberry glaze into each ramekin. Top with half of the chocolate filling and press down into the sides. Top with remaining raspberry glaze.
Refrigerate for at least 4 hours until the filling is firm.

Banana Pudding Recipe



Ingredients

2/3 cup over-ripe banana, mashed (measure after mashing) (160g)
1/4 tsp salt
1 tsp pure vanilla extract
3-4 tbsp coconut butter (45-60g)
1 package MoriNu tofu (Soy-free version: see recipe instructions below)
pinch stevia extract, or 2-4 tbsp sugar of choice (depending on your tastebuds and the banana ripeness)
optional: 1/8 tsp turmeric for a deeper-yellow hue

Instructions

Banana Pudding Recipe: Make sure the coconut butter is melted before you begin. Combine all ingredients in a blender or food processor, and blend until completely smooth. Makes about 2 cups. (Soy-free version: Omit the tofu, and decrease the coconut butter to 2 tbsp. Decrease the salt to 1/8 tsp. Add 1 cup cashews that have been soaked in water 4-6 hours and drained fully. Vanilla stays the same, and sweeten as desired. Add milk of choice if a thinner pudding is desired.)

Chocolate Chip Peanut Butter Cheese Ball



ngredients

1/4 cup peanut butter or allergy-friendly alternative (60g)
8 oz cream cheese, such as Daiya or Tofutti
2 cups powdered sugar or Sugar-Free Powdered Sugar (300g)
3/4 tsp pure vanilla extract
1/2 cup mini chocolate chips (75g)

Instructions

Bring both the cream cheese and peanut butter to room temperature (to a stir-able consistency), then mix together with a spoon in a deep bowl, adding the powdered sugar gradually. Add in the vanilla, and mix until a smooth and even consistency is reached. Spoon onto a large sheet of plastic wrap, then bring the sides up and twist very tightly to form something of a ball shape. Freeze in the coldest part of your freezer for 2-3 hours or until firm enough that the plastic wrap can be removed without the ball falling apart. Place chocolate chips in a large bowl or ziploc bag, then roll the cheeseball until evenly coated with chocolate chips. Freeze until ready to serve (or refrigerate if not serving until the next day). Serve with graham crackers, sliced fruit, or anything else you think goes well with chocolate chips and peanut butter.

Chocolate Pudding and Banana: Magic in 5 Minutes



10 dried dates soaked in warm water for 10 min.
4 bananas
½ avocado
½ cup unsweetened cocoa
1 tablespoon vanilla
¼ teaspoon cinnamon
pinch of salt

Preparation

Add all ingredients to a food processor and pulse a few times until the bananas and avocados are in small pieces.
With a spatula, scrape the sides and then blend for 5 minutes, or until it is the consistency that you like.
Check it out and if you feel you need it to be a little sweeter you can add a little maple syrup.
Put it to the fridge for a few minutes to cool. The longer it cools the richer it gets.
To serve, top with whipped coconut cream, walnuts, almonds, fruit, etc.

Blueberry Almond Avocado Mousse



Ingredients

1 medium avocado
3 dates, coarsely chopped
1/2 cup coconut milk
1/2 tsp vanilla extract
pinch of sea salt
1/4 cup blueberries
2 tbsp sliced almonds

Preparation

Pit the avocado and spoon flesh into a food processor.
Add dates, vanilla, coconut milk and a pinch of salt and blend together until a smooth mousse forms.
Scoop into a bowl and top with blueberries and almonds.