Category Archives for "Desserts"

February 13, 2015

Vegan Chocolate Coconut Pudding

Who doesn’t love chocolate pudding??? I’m not sure, but if you know someone, they need to be re-schooled in the ways of chocolate, creamy decadence. This vegan version is loaded with healthy fats, tons of flavor and zero-guilt. Spoon into some cute little cups and top with raspberries or cherries for an extra delicious indulgence.

 

INGREDIENTS

  • meat from 2 young thai coconuts
  • 1 cup cashews
  • 1 cup coconut water from thai coconut
  • 5 tablespoons raw cacao powder
  • 3 tablespoons maple syrup
  • 1-1/2 teaspoons vanilla extract
  • pinch sea salt

Add all ingredients to a high powered blender and blend until creamy smooth. If too thick, add more coconut water. Dish into dessert cups and store in the refrigerator.

#chocolate pudding #Vegan

February 13, 2015

Salted Vegan Cardamom Caramel Sauce

We all love caramel sauce, er…well, at least I do, but I NEVER eat it because it’s loaded with refined sugar and dairy and it makes me loopy. Really!

SO, I just had to share my favorite vegan caramel sauce with you — two ways! One is plain and one has a dash of cacao for a little extra richness…as if it needs it. It’s super simple to make and all you need is a high-powered blender.

Drizzle this caramel sauce over fruit or coconut ice cream. Dreamy and Delish!

 

INGREDIENTS

  • 1 cup medjool dates, pitted and soaked for 20 minutes
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond or coconut milk (more if needed for thinner texture)
  • 2 tablespoons maple syrup
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cardamom
  • Optional: 1 tablespoon cacao powder

Place all ingredients in a high-powered blender and blend until creamy smooth. Add more almond milk if too thick. Store in refrigerator in a squeeze bottle for up to two weeks.

#caramel #raw #Vegan

February 13, 2015

Raw Vegan Brownies with Goji Berries and Cacao Icing

Valentines day is right around the corner, and what a better way to celebrate with some homemade vegan brownie for your sweetie. Who wants store bought chocolate in a red, foil heart anyway? Not me!

You can lose with these healthy, delectable treats that are high in protein, fiber, healthy fats and antioxidants. What?? Yes, that’s right. Skip the guilt and dive right in.

 

BROWNIE INGREDIENTS

  • 2 cups raw walnuts
  • 1/2 cup raw hemp seeds
  • 1-1/4 cup pitted dates (I like medjool)
  • 1/2 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1/4 teaspoon sea salt
  • 2 tablespoons raw cacao nibs
  • 1/4 cup goji berries, soaked for 10 minutes and drained

 

Line or grease an 8″ brownie pan. Set aside. Place walnuts and hemp seeds in a food processor fitted with the s-blade. Process into a meal. Add the dates and process until sticky. Add cacao powder, vanilla extract, maple syrup and sea salt and process until combined. Add goji berries and cacao nibs and pusle a few times to mix in. Scrape mixture into brownie pan and evenly press in using fingers. Place in freezer for 10 minutes. Top with a layer of cacao icing and store in refrigerator.

 

CACAO ICING INGREDIENTS

  • 2 ripe avocados
  • 5 tablespoons cacao powder
  • 5 tablespoons maple syrup
  • 1-1/2 teaspoons vanilla extract
  • pinch sea salt

 

Place all ingredients in a high powered blender or food processor and blend until smooth.

 

#raw #Vegan

July 10, 2014

Strawberry Coconut Fruit Pops

We all love a delicious Summertime treat! These low-glycemic fruit pops are delicious, healthy and great to help you cool off in the summer heat. Use any berries that are in season or peaches would be good too!

 

INGREDIENTS

  • 1 pint strawberries, hulled
  • 1 cup coconut milk, full fat
  • 2 tablespoons shredded coconut
  • 2 tablespoons xylitol or maple syrup
  • juice of 1/4 lemon

Place all ingredients in a blender, and blend until combined. Pour into Popsicle molds and place in freezer until frozen.

February 10, 2014

Raw Vegan Black Forest Cheesecake

Cherries and Chocolate are one of my all-time favorite combinations. Juicy, ripe, sweet cherries paired with creamy chocolate will make this amazing raw cheesecake a go-to recipe anytime you need to make a special treat. It’s perfect to take to a V-day party or make for your sweetie.

 

CRUST INGREDIENTS

  • 1 cup brazil nuts or macadamia nuts
  • 2/3 cup raw, unsweetened shredded coconut
  • 1 tablespoon cacao powder
  • pinch sea salt
  • 2-3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw cacao nibs

Process the nuts, coconut, cacao powder and sea salt together in a food processor into crumbs. Add maple syrup, vanilla and cacao nibs and process until mixture begins to stick together. If not sticky enough add extra maple syrup (start with 2 tablespoons.) Scrape out mixture into a 9″ spring form pan and press evenly and firmly into the bottom of the pan using your fingers. Set aside

 

FILLING INGREDIENTS

  • 1 cup cashews, soaked 4 hours
  • 1 cup macadamia nuts, soaked 4 hours
  • 1/4 cup melted cacao butter
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut water
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon tamari or Bragg’s aminos
  • 1 cup raw cacao powder
  • 1 – 10 oz. bag frozen cherries, thawed

 

Blend cashews, macadamias, cacao butter, coconut oil, maple syrup, vanilla, coconut water, sea salt and tamari or Bragg’s in a high-powered blender until creamy smooth. Scrape mixture out into a large bowl. Whisk in cacao powder until smooth. Fold in thawed cherries. Pour mixture over crust and spread evenly. Freeze for about an hour or until firm. Remove from freezer, 15-20 minutes before serving. This is best stored in the freezer. You can cut it into slices when it’s thawed and freeze separately.

#raw #Vegan

February 4, 2014

Delicious Creamy Golden Milk

Golden Milk, made with turmeric and ginger, is used as an anti-inflammatory in the Ayurvedic tradition. Usually made with cow’s milk, I make mine with almond or coconut milk, so it’s vegan. It’s great to curb sugar cravings at night and awesome for digestion.

INGREDIENTS

  • 1-1/2 teaspoons coconut oil
  • 1/4 tsp powdered turmeric
  • 1/4 tsp powdered ginger
  • 10 oz. of almond or coconut milk, unsweetened
  • Raw honey or grade B maple syrup, to taste
  • Freshly grated nutmeg (regular is fine too)

In a small saucepan, heat the coconut oil until melted and sizzle the turmeric and ginger in the coconut oil for 20 seconds, stirring to prevent burning. Add almond milk to saucepan and heat just before boiling. Sweeten with honey or maple syrup and top with a dash of nutmeg.

#Vegan

December 17, 2013

Spiced Almond Milk

This healthy, creamy treat is perfect to satisfy those nighttime sugar cravings. And it will comfort you and lull you off to sleep!

 

INGREDIENTS

  • 10-12 oz. almond milk (unsweetened)
  • 1/2 teaspoons vanilla extract
  • 2 teaspoons Grade B maple syrup
  • dash nutmeg
  • 1/2 teaspoon cinnamon
  • dash cloves

Heat gently in a saucepan over low heat until warm.

#Vegan

December 5, 2013

Pumpkin Pie Waffles

I love these yummy, comforting waffles for brunch on the weekends! Warming scents of clove, ginger and cinnamon will permeate your home with cozy goodness; a perfect and health winter comfort food!

 

INGREDIENTS

  • 1½ cups almond or rice milk
  • 2 teaspoons apple cider vinegar
  • 2¼ cups Bob’s Red Mill All Purpose Gluten-Free Baking Flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin
  • 3 tablespoons maple syrup
  • 3 tablespoons cinnamon applesauce
  • 2 tablespoons coconut oil
  • 2 flaxseed eggs (blend 2 tablespoons ground flax in 6 tablespoons of water –let sit 5 minutes to gel)

 

In a small bowl, combine the almond milk with the apple cider vinegar and set aside to “curdle.” Mix the baking flour, xanthan gum, pumpkin pie spice, cloves, cinnamon, baking powder, baking soda, and salt in a large bowl using a fork. In a separate medium-size bowl, combine the milk mixture, pumpkin, agave nectar, applesauce, and flaxseed eggs. Add the wet mixture to the dry ingredients and mix well with a fork. If batter is too thick, stir in more almond milk. Pour the batter onto a preheated, greased waffle iron and cook until brown and crispy.

 

September 12, 2013

Chocolate-y Rice Krispie Thingys

Everyone loves Rice Krispie Treats, but they aren’t always the healthiest, and they are loaded with high fructose corn syrup. This version is healthy, and is loaded with good fats, protein and deliciousness. Your kids will love them more than the real thing!  They are so good with a tall glass of almond milk or your favorite nut milk!

INGREDIENTS

  • 1 cup raw almonds
  • 2/3 cup raw sunflower seeds
  • 1/3 cup rolled oats
  • 1/2 tsp pink Himalayan or Celtic sea salt
  • 2 cups of organic brown rice crisp cereal
  • ¼ cup cashew butter
  • 3/4 cup organic brown rice syrup
  • 1 Tbsp coconut oil
  • 1 tsp organic vanilla extract
  • 1 bag of vegan chocolate chips

Using a food processor with the S-blade, process almonds, sunflower seeds, sea salt and oats until pulverized but still chunky. Pour into a large bowl along with one cup of the chocolate chips and the brown rice crisp cereal. Meanwhile, in a small saucepan over low heat, combine cashew butter, rice syrup, coconut oil & vanilla extract together stirring constantly until cashew butter is melted and combined with rice syrup. Pour cashew butter mixture over dry ingredients and stir well to coat evenly. Pour into a greased 9×11 glass casserole dish. Using a double boiler, melt remaining chocolate chips and stir until smooth. Spread melted chocolate over rice mixture evenly and refrigerate for at least 2 hours to set. Once set, cut into squares and serve! Keep refrigerated in a tightly covered container.

August 1, 2013

Black Forest Chia Pudding

There is nothing like fresh, sweet cherries combined with chocolate. Oh my! This delectable creamy pudding is high in healthy fats, fiber and nutrients.

If you can’t get fresh cherries in your area, you can use frozen. I find that using this little tool is super helpful in pitting those fresh cherries.

Serve this delish dessert at a dinner party, and woo your guests. They’ll never guess it’s healthy OR vegan!

 

INGREDIENTS

  • 1-1/2 cups cashews, soaked for 1 hour
  • ½ to 1 cup coconut water
  • 1/3 cup raw cacao powder
  • 1 tablespoon vanilla extract
  • 3 dates, pitted
  • ¼ cup maple syrup
  • ¼ cup chia seeds
  • ½ cup pitted cherries, roughly chopped

Place all ingredients except chia seeds and cherries in a high-powered blender. If mixture is too thick, add coconut water until desired consistency. Blend until smooth. Pour into a medium sized bowl. Add chia seeds and cherries to the pudding mixture and stir until all combined. Refrigerate for 20 – 30 minutes to thicken. Serve chilled.

#Vegan

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