Dessert Recipes
WITH FRUIT, FIBER, NUTRIENTS AND ANTIOXIDANTS
Banana Nut Cookies
Makes 22-24 cookies
2 bananas, smashed
1/3 cup coconut flour
3/4 cup almond butter
1/2 teaspoon baking soda
1/3 cup raw almonds, chopped
1 apple, finely diced
1/3 cup coconut milk
1 tablespoon cinnamon
Preheat oven to 350℉.
In a medium-sized mixing bowl, use a fork or potato masher to smash bananas.
Add the coconut flour, almond butter, and baking soda, and mix well.
Using a food processor or handheld chopper, chop almonds and apples to a very fine dice.
Add almonds, apples, coconut milk, and cinnamon to the bowl and mix well.
Cover two cookie sheets with parchment paper and spoon heaping tablespoons of the cookie mix onto the parchment paper, placing an inch or two apart. Bake for 25 minutes.
Chocolate Coconut Cookies
Makes 10-12 small cookies
2 eggs
2 tablespoons butter, melted and cooled a bit
1/2 teaspoon vanilla extract
Optional: 1/4 teaspoon almond extract
pinch of salt
2 tablespoons real maple syrup
1 cup finely shredded coconut
2 tablespoons unsweetened cocoa powder
1 pinch baking soda
About 5 sliced strawberries, so about 1/2 strawberry per cookie
Preheat oven to 350 ℉.
In a medium-sized mixing bowl, whisk the eggs, melted coconut oil and vanilla.
Mix in the salt, Xylitol, coconut, cocoa powder, and banking soda until well combined.
Line a cookie sheet with parchment paper and place 10-12 tablespoon-sized dollops on the sheet, flattening them slightly. Gently press sliced strawberries into the center of each cookie.
Bake for 20-30 minutes or until slightly firm to the touch
Raw Vegan Carrot Cake with Vanilla Frosting
Cake:
2 cups carrot pulp (see NOTE below for instructions on using whole carrots)
1/1/2 cup pecans, soaked 6+ hours, drained & rinsed
1 cup Medjool dates, pitted
1/2 cup shredded coconut
1 Fuji apple, cored and cut into medium size pieces
1 quarter size chunk of ginger
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
Frosting:
1/4 cup cashews, soaked 6+ hours, drained and rinsed
1/2 teaspoon vanilla powder
1 tablespoon + 2 teaspoon lemon juice
3 Medjool dates, pitted
1/3 cup water, more or less for desired consistency
1. For the frosting: In a high-speed blender blend all the above frosting ingredients, minus the water. Add the water in slowly using just enough to blend making it creamy. Pour into a small bowl and set aside.
2. For the cake: Place the chunks of apple into the food processor. Blend until it becomes coarsely shredded. Be careful not to over process. It should be coarse pieces. Then add the carrot pulp along with all the rest of the ingredients above for the cake mix. Pulse until it becomes a coarse sticky mix. Once again, make sure to not over process.
NOTE: If using whole carrots cut them into medium size chunks and add them with the apple to blend, making coarse pieces.
3. Line an 8x8 glass baking dish with wax paper. Press the mix evenly into the dish, then add the frosting generously on top. Place in freezer for about one hour. Take out of the fridge and let it sit for about 25 minutes before eating. Sprinkle cinnamon on top!
Berry Raw Pie
Crust:
1/4 cup walnuts, preferably organic
1/2 cup ground flax seeds
1/2 cup Medjool dates, pits removed
1 tbsp coconut oil
1/2 tsp vanilla extract
pinch of salt, preferably pink Himalayan salt
Filling:
2 cups mixed blueberries and raspberries, preferably organic
3/4 cup Medjool dates, pits removed
Instructions:
Blend ingredients for crust in a food processor and spread into a pan or attractive serving dish. A 9x9 inch pan is a good size. Pack the crust down with a spatula.
Blend 1 cup of berries with 3/4 cup of dates in a food processor and spread over the crust.
Place the remaining 1 cup of berries artistically on top of your pie.
Enjoy! Nobody will guess this dessert is extremely healthy and packed with
vitamins and antioxidants - because it is so decadently delicious! The recipe is easy to double. It also makes a lovely breakfast treat along with some protein, like eggs.
Store any leftovers in the fridge.
Chocolate Surprise Brownies
1 – 15 oz can of black beans, rinsed and drained, ideally BPA free
1 large egg
2 large egg whites
1/2 of a large extra ripe avocado
1 teaspoon coconut oil or pasture butter
2/3 cup unsweetened cocoa powder (use a VERY good quality powder!)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup brown sugar
1/3 cup good quality dark chocolate chips, plus 2 tablespoons for topping
Preheat oven to 350℉. Grease a 8×8 inch or 9x9 baking pan with coconut oil or butter.
Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. If the batter is too thick add in a teaspoon or two of water. This batter needs to be very thick in order to produce fudgy brownies. Add in 1/3 cup chocolate chips or walnuts and fold into batter.
Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips. You can also fold in nuts or swirl in peanut butter. Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.
Cool pan completely on wire rack then cut into 12-16 delicious squares.
Almond Butter Balls
2 cups Medjool dates, pits removed
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/4 cup almond butter
1/4 cup finely shredded, unsweetened coconut flakes
1/4 cup hemp hearts (seeds)
Combine coconut flakes and hemp or chia seeds and set aside.
In a food processor, combine dates, salt, vanilla and almond butter until a smooth texture is reached.
Roll mixture into small balls, then roll them into coconut seed mix.
Refrigerate or freeze until ready to eat. These are scrumptious little bonbons!
Chocolate Chia Pudding
1/4 cup chia seeds
1 cup organic unsweetened almond milk
2 tablespoons organic unsweetened cocoa powder, preferably “un-dutched”
1 teaspoon vanilla extract
2 tablespoons maple syrup (grade B has the most minerals) or a sprinkle or stevia or xylitol (add at the end, to taste) if you are avoiding sugar
Optional: 1 tablespoon organic raw almond butter
Optional: 1/4 teaspoon of either almond, coffee or mint extract, along with the vanilla extract, for depth of flavor
Place the chia seeds, almond milk, cocoa powder, maple syrup and vanilla extract in a medium-sized bowl and stir very well using a whisk or fork.
Allow to sit for 15 minutes, stirring every 5 minutes to distribute the flavors. It will form a gel. You’ll know it is ready when the chia seeds are no longer crunchy.
Optional: mix in a tablespoon of almond butter
This recipe can be doubled or tripled and stores easily. It is great for both chocolate-loving adults and children, who will find the texture similar to the popular, chewy tapioca balls in “boba” drinks.
Perfect Pumpkin Pie
This recipe is a labor of love, created for my gluten and dairy free husband who would like to eat Thanksgiving pie pretty much every week. The recipe has been tested out in multiple social settings, and is gobbled up and favored over more sugary, conventional pies because it has way more flavor. Nobody guesses it is gluten free, dairy free, low in sugar, nutrient dense and full of anti-inflammatory, therapeutic spices!
Crust:
Try a prepared, 9 inch frozen gluten free crust like Wholly Gluten Free. Take it out of the freezer about ten minutes before you start to assemble your pie, so that it defrosts just a little, but the edges do not burn in the oven. Place it on a baking sheet so that it’s easy to transfer the pie in and out of the oven without spillage.
Filling:
16 oz can of organic pumpkin
2 medium sized pasture eggs
1/4 cup full fat coconut milk, canned works well
1/8 cup real maple syrup - may use a tiny bit more if you want a sweeter pie but too much and the filling is too liquid-y to bake up firmly
1 tsp real vanilla extract
1/2 tsp pink Himalayan salt or other natural salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
12 tsp ginger
1/8 tsp clove
Preheat your oven to 350℉. Make sure that a baking rack is directly in the center of the oven so that the pie will cook evenly.
Combine all pie filling ingredients, using a food processor or blender, until smooth.
Pour the filling into the crust. Place filled pie tin on a baking sheet in the center rack of the oven, and center it back to front as well so that it bakes evenly.
Bake for 55-60 minutes or until the top of the pie starts to darken. Test the pie with a toothpick. If it comes out mostly dry, your pie done, and it will continue to set as it rests on a cooling rack. NOTE: This recipe was developed at mile-high altitude, so you may adjust time if you live at sea level.
Allow your pie to cool on a metal rack for at least 2 hours.
If you are friends with dairy, whipping heavy cream with a tiny bit of confectioner’s sugar makes a fluffy whipped cream topping. If you are dairy free, a scrumptious brand of safe topping is So Delicious Dairy Free Cocowhip.
If you actually have any leftovers, keep the pie in an airtight container in the fridge to maintain freshness!