DESSERT

Image by Thanti Nguyen

Avocado Chocolate Pudding

INGREDIENTS:

1 banana              

1 avocado            

3 tbsp water      

1 tbsp cocoa powder

2 tsp agave          

1 tsp coconut oil               

¼ tsp nutmeg

½ tsp cinnamon

pinch of sea salt

 

DIRECTIONS:

  1. Blend all ingredients in a blender.

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Hazelnut & Cashew Squares

INGREDIENTS:

Base Layer:

1 cup cacao powder

1 cup almonds

1/2 cup old fashioned rolled oats

2/3 cup pitted dates

1 tbsp chocolate hazelnut spread

 

Top Layer:

1 cup raw cashews (soaked for 1 hour)

1/4 tsp vanilla beans

2 tbsp coconut oil

1 tbsp hazelnut butter

2 tbsp maple syrup

2-6 tbsp water

DIRECTIONS:

  1. Line an 8×8 baking pan with parchment paper.

  2. To make the base layer, in a food processor, combine the cacao, almonds, oats and dates until pulse until the mixture comes together and forms a ball. Place the mixture between two sheets of waxed paper and roll with a rolling pin until 1/4 inch thick. Place into baking sheet and spread the mixture until it fits the pan.

  3. Combine the cashews, vanilla beans, coconut oil, hazelnut butter, maple syrup and 2 tbsp water in the food processor. Continue to add water, 1 tbsp at a time, until the mixture is smooth and creamy.

  4. Spread the mixture over the chocolate hazelnut spread.

  5. Freeze for 30 minutes. Remove from freezer and cut into 16 squares. Store in an air-tight container in the freezer.

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Rum & Raisin Cookies

INGREDIENTS: 
1 cup old-fashioned rolled oats
1/4 cup each oat & almond flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla beans
1/2 tsp each nutmeg & ginger
1/4 tsp salt
1 egg – lightly beaten
1/2 cup dates soaked in 1/2 cup warm water
1/4 cup raisins
3 tbsp grapeseed oil
2 tbsp coconut oil
2 tbsp spiced rum
1 tbsp maple syrup
1 tbsp coconut

DIRECTIONS: 
1.     in a large bowl, combine all dry ingredients (oats, oat flour, almond flour, coconut, vanilla beans cinnamon, nutmeg, ginger and salt).
2.     In a small frying pan, warm coconut oil. Add raisins and warm until they plump. Add spiced rum and cook for approx. 1 minute. Add to the dry ingredients. Do not mix.
3.     In a blender, blend the dates with the soaking water until smooth. Add to dry ingredients. Do not mix.
4.     Add the egg and maple syrup to the dry mixture. Mix all ingredients until well combined.
5.     Scoop cookies by the spoonful onto parchment or a silicone baking mat. Makes approx. 18 small cookies.
6.     Bake for 10 min at 325 F.
7.     Let cool.

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Sweet Potato Brownies

INGREDIENTS: 

1 large sweet potato (baked)

1 cup almond meal (I use the leftovers from making almond milk)

4 tbsp cocoa powder

3 tbsp maple syrup

2 tbsp coconut sugar

1 tbsp coconut oil

1 tsp baking powder

1/4 tsp salt

1/4 tsp vanilla beans

DIRECTIONS:

  1. Mash the sweet potatoes

  2. Add all ingredients to the mashed sweet potato mixture until well combined.

  3. Spread mixture into greased 8×8 baking pan.

  4. Bake at 350 F for 20 minutes.

  5. Let cool, cut and enjoy.

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Zucchini & Date Loaf

INGREDIENTS:

1 cup chopped pitted dates

1 cup water

1 cup whole wheat flour

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

2 eggs

1 cup shredded zucchini, pressed dry with a towel 

DIRECTIONS:

  1. Preheat oven to 350°F. Spray 8X4-inch loaf pan with non-stick cooking spray; set aside.

  2. Combine dates and water in small saucepan. Bring to a boil over medium-high heat. Remove from heat; let stand 15 minutes.

  3. Combine flours, granulated sugar, baking powder, baking soda, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon cloves in large bowl. Beat eggs in medium bowl; stir in date mixture and zucchini. Stir egg mixture into flour mixture just until dry ingredients are moistened. Pour batter evenly into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan to wire rack. Cool completely & cut.

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Chocolate Cereal Squares

INGREDIENTS:

1 cup honey
1 cup almond butter
1 cup rice cereal 
1 cup rolled oats
1/2 cup cocoa
¼ cup almonds (chopped & toasted)
¼ cup pumpkin seeds
½ cup sunflower seeds
¼ cup hemp seeds

DIRECTIONS:

  1. Coat 10 x 10 inch pan with coconut oil and set aside.Coat 10 x 10 inch pan with coconut oil and set aside.

  2. Warm honey and almond butter together in a small sauce pan until melted and combined.

  3. Mix all dry ingredients together in a large bowl. Mix all dry ingredients together in a large bowl.

  4. Pour liquid ingredients over dry ingredients and mix well. Once mixed well, pour into greased pan. Press mixture into pan. Let cool for 1 hour then cut into 16 squares. Pour liquid ingredients over dry ingredients and mix well. Once mixed well, pour into greased pan. Press mixture into pan.

  5. Let cool for 1 hour then cut into 16 squares.