Healthy Chocolate Pudding |
Serves 5-6--this is very rich, servings should be small 2 avocados 1/2 cup agave nectar 1/2 cup cocoa powder 1 t. vanilla 1/4 cup coconut milk Alternate recipe for a "milk chocolate" pudding: 4 ripe avocados 2 T. coconut oil 1/2 agave nectar 6 dates, soaked for 15 minutes 3/4 cup cocoa powder 2 t. vanilla extract 1-1 1/2 cups almond milk (to desired consistency) |
Combine all ingredients in blender, blend on medium speed till very smooth. This pudding is not very sweet. If increased sweetness is desired, replace some of the coconut milk with sweetener. Serve with Cashew creme and fresh raspberries. Place all in blender, blend till smooth, Cool in refrigerator till served. |
Cashew Creme |
Place 1 cup raw cashews in blender
cover with 1/2 cup boiling water. Let rest for about 20 minutes. 1 t. vanilla |
Blend until very smooth and creamy.
Use |
Cassava Cake |
6 cups grated cassava, fresh or frozen 1/4 cup flax egg (see recipe in "Misc.") 1/2 cup almond milk ( or milk of choice) 1 1/2 cups sugar 2 cups grated coconut fresh or frozen 1 t. vanilla 2 T. coconut oil |
Method: Mix all ingredients well place in baking pan or individual baking cups bake at 350 degrees for 40 minutes or until set. |
Dark Chocolate Drops |
Yield: about 3 dozen cookies
1 1/4 cup white whole wheat flour, or non-gluten flour 1/4 cup cocoa powder 1/2 t. salt 1/2 t. baking soda 1 1/2 cup dark chocolate chips 1/2 cup coconut oil 2 T. flax meal 1 cup date paste 1 T. non-dairy milk 1 t. vanilla |
To make date paste, cook 1 pound chopped dates,with 1 cup water, till it becomes a thick paste. Add more water while cooking if needed. Cool (This will make more than one cup)
Preheat oven to 350 degrees, lightly spray cookie sheets with oil spray. Combine flour, cocoa powder, salt and soda in medium bowl. Melt 1/2 cup chocolate chips in microwave or double boiler. Let cool slightly. Beat oil, flax meal, date paste, milk and vanilla and melted chocolate, until well blended. Add flour mixture and mix until just blended. Add remaining cup of chocolate chips. Drop dough by tablespoon or scoop, 1 inch apart on cookie sheet. Bake 11-12 minutes. Remove from oven. Remove from baking pans to wire rack and cool completely. |
Date Bars |
1 1/2 pounds dates
1 !/2 cups water 1/2 t. lemon extract 1 3/4 cup while whole wheat flour 1 cup date paste 3 cups quick oats 1 cup coconut oil 1/2 t. salt |
Cook dates and water, until a thick paste is formed, add more water if needed while cooking.
mix in lemon extract and cool. Remove 1 cup of date paste, mix with coconut oil, and salt, till smooth, mix with oats and flour till mixture is crumbly. Press 1/2 crumb mixture in bottom of 9x12 baking dish. Spread with remaining date mixture. Spread with remaining crumb mixture. Bake 1 hour at 350 degrees, cool and cut into small squares. Can be served with cashew creme. |
Oatmeal Cookies |
1/2 cup coconut oil
1 cup date paste (see misc. recipes) 1 flax egg (see misc. recipes) 1 t. vanilla 1/2 t. salt 1 cup white whole wheat flour 1 t. baking powder 1 cup quick oats 1/2 cup flaked coconut 1 cup raisins, chopped finely with 1 T. flour |
Cream oil, date paste, flax egg, and vanilla.
Chop raisins in food processor Add remaining ingredients, mix well Drop from Tablespoon or scoop onto lightly oiled cookie sheet. Flatten with fork. Bake at 350 degrees until beginning to brown at the edges. About 10-12 minutes. Remove from cookie sheet to wire racks. Cool |
Pineapple Bark |
3 cups dried coconut flakes or powder
1/2 cup coconut oil 1/2 t. lemon extract or lemon zest 2 t. powdered sugar 1 t. Truvia (Stevia sweetener) 1/2 cup coconut flakes 1/2 cup roasted almond slices 2 cups dried pineapple cut in slices |
Blend 3 cups dried coconut on high speed for 5 minutes, till liquid. As it thickens, the sides of the blender may have to be scraped down.
Add coconut oil, lemon extract, and sweeteners, blend till mixed. Spread coconut flakes, almonds and pineapple in oiled 9x15 pan. Pour mixture from blender evenly into pan. Place flat in the freezer for 20 to 30 minutes till firm. Cut into pieces. Store at room temperature. |
Peanut Butter Cups and
|
1/2 cup smooth natural peanut butter
1/2 cup powdered sugar Mix together well, and knead till smooth and firm. Divide into 32 parts, form into balls, and flatten into discs. Place in freezer to cool. 3 cups dry coconut powder 1/2 cup coconut oil 1/3 cup powdered sugar 1/4 cup cocoa powder 2 t. stevia crystals 1/2 t. vanilla extract pinch of salt 32 paper nut cups Alternative filling: Sugarless Salted Carmel 1 cup pitted dates 1/4 cup coconut milk 1/4 cup coconut butter 1/2 t. vanilla extract 1/2 t. salt |
Place coconut powder in blender, blend on high speed for 6 minutes, or until very smooth.
Add remaining ingredients, continue to blend till mixture is smooth and runny. Place 1 t. of chocolate mixture in each nut cup. put 1 cooled peanut butter disc in each nut cup. Put 1-2 more t. of chocolate mixture in each nut cup until it is gone. Refrigerate till solid. Soak dates in very hot water for 15 minutes. Melt coconut butter Place all ingredients except salt, into blender, Blend till very smooth. Remove from blender, add salt. Refrigerate till cold, 1-3 hours Form into 28 small discs Continue as with peanut butter cups |
Chocolate covered Strawberries |
24 strawberries 1/4 cup coco powder 2 T. maple syrup 1 t. Truvia (stevia crystals) 1/4 cup coconut oil 1 T. nut butter 1/4 t. salt (scant) |
Whisk together over medium heat till melted and mixed. Let cool slightly, then dip strawberries, hold over chocolate sauce till they quit dripping. Place dipped berries on waxed paper, when all dipped place berries in the refrigerator till firm. |
Chocolate, Coconut, Zucchini Cake |
6 T water
2 T. flax meal 1/2 cup almond milk, minus 1 T. 1T. vinegar 2 1/2 cups white whole wheat flour 3/4 cup cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup coconut butter, melted, and cooled 1/2 cup coconut oil, melted and cooled to room temperature 1 cup date sugar 2 t. stevia granules 1 teaspoon vanilla extract 3 cups shredded zucchini 1/2 cup flaked coconut 1/2 cup chocolate chips |
1. Preheat the oven to 325°F. Grease a 9" x 13" pan with non-stick cooking spray and set aside.
Mix 6 T. water and flax meal. Set aside . Mix almond milk and vinegar, set aside. In a large bowl, wnisk together flour, cocoa, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat together the butter, coconut oil, stevia and sugar until smooth, about 2 minutes. Add the flax mixture and vanilla extract, beat until smooth. Add the almond milk and mix until combined. Slowly mix in the dry ingredients. Mix until just combined. Fold in the zucchini, coconut, and chocolate chips. Spread batter into prepared pan. Bake the cake for 40-45 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean. Remove cake from oven and cool completely on a wire cooling rack. Cut cake into pieces and serve. |
Coconut Almond Bars |
3 cups dry shredded coconut
2 cups dry shredded coconut 1 cup almond meal 1/2 cup plus one T. coconut butter, melted 1/2 cup coconut oil, melted 1/4 cup honey 1T. stevia crystals 1 t. vanilla Topping: 1/2 cup melted coconut better 2 T. cocoa powder 2 T. powdered sugar 1 t. stevia 1/2 cup chocolate chips, melted |
Blend the 3 cups coconut on high speed for about 6 minutes or until very smooth. This is melted coconut butter.
Combine all ingredients for bars in a large bowl, Press into a 7x11 inch pan. Refrigerate till cool Mix topping ingredients, and pour over cooled bars, spread evenly. Refrigerate till topping is set. Cut into small bars. Store in covered container, in refrigerator. |
Vegan gummy pieces |
1 3.6 oz. jelly dessert mix ( I used Jeannie brand)
1 T. agar powder 1 cup sugar 3/4 cup apple sauce Mix together in saucepan, let sit for about 1 minute. Bring to a boil over medium heat, boil for 2 minutes, stirring continuously Let stand for 3 minutes Mix in citric acid pour into 6"x12" plastic dish, so the jelly is about 1/4 inch deep. Place in refrigerator for several hours until very firm. remove from dish, onto cutting board covered in sugar. Cut into desired shapes, strips or triangles. coat sides in sugar, leave open until jellies harden on the outside. |
Zucchini, Oatmeal Cookies
2 cups white whole wheat flour
2 tsps. baking powder 1 tsp. salt 2/3 cup very warm water, mix in 2 T. flax meal. Allow to rest till thickened ½ cup coconut oil, melted and cooled to room temperature 1 cup dark brown sugar ½ cup white sugar ( or monk fruit sweetener) 2 tsps. vanilla 2 cups shredded zucchini, or any fruit puree 4 cups quick oats 1 cup shredded coconut 1 bag chocolate chips. |
1. Preheat oven to 350 degrees
2.Mix together flour, baking powder and salt. 3. In a large mixing bowl, or stand mixer bowl, mix together coconut oil and sugars, then add, flax mixture, vanilla and zucchini, mix well. 4. Slowly add flour mixture, till just mixed, then add oats, coconut and chocolate chips, mixing till just mixed. (if the dough is to soft, add more oats till the right consistency. 5. Scoop out onto lightly sprayed cookie sheet, flatten with a fork and bake for 20 minutes until lightly browned. |