Category Archives: Desserts

Cranberry Walnut Chocolate Chip Cookies

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Cranberry Walnut Chocolate Chip Cookies

  • Servings: 3 dozen
  • Difficulty: easy
  • Source: adapted from the BakerbyNature
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When it's time to bring out the china you love and use it on yourself!

Ingredients

  • 1 cup coconut oil, solid (be sure it is not meled at all)
  • 2 – 1/2 cups light brown sugar, packed tight
  • 4 teaspoons vanilla extract
  • 1/2 cup thickened coconut milk, skimmed from the top of a can of full fat coconut milk that has been refrigerated until firm. Do not discard liquid.
  • 1/2 cup unsweetened applesauce
  • 4-12/ cups all=purpose flour (be sure not to pack your flour)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 bag vegan mini chocolate chips
  • 2 cups walnuts, chopped
  • 1-1/2 cups unsweetened dry cranberries

Directions

  1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper, set aside.
  2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well.
  3. Add the wet ingredients into the dry ingredients and blend until there are not traces of flour remaining.
  4. Fold in chocolate chips, walnuts and cranberries and mix until blended throughout.
  5. Using a medium size stainless steel ice cream scoop drop 8 mounds onto each tray and lightly moisten your fingers with the leftover liquid from the can of coconut milk, and flatten each cookie prior to baking.
  6. Bake one tray at a time for 15 minutes. Transfer to a wire cooling rack and completely cool before serving.

Today is my birthday! So I celebrated with cookies and tea by the pool before capturing this shot. Hope you enjoy!

Chocolate Peanut Butter Avocado Pudding

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Chocolate Peanut Butter Avocado Pudding

  • Servings: 6
  • Difficulty: easy
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Yummy little half pints to keep onhand in the refrigerator for snack time or a quick treat for unexpected company.

Chocolate Avocado Pudding

  • 2 very ripe Hass avocados
  • 1/8 cup fresh almond milk
  • 3 tablespoons raw cocoa powder
  • 1 teaspoons vanilla bean paste
  • 1/8 teaspoon Himalayan pink salt
  • 2 ounces vegan bittersweet chocolate chips, melted
  • 1/8 cup agave
  • 3 tablespoons coconunt oil

Directions

  1. In a 2-cup glass measuring cup… add the almond milk and vegan chocloate chips and process in the micorowave for approximately 25 to 40 seconds, or until melted, depending on the temperature of your microwave. Do this in small increments, and only until chips are softened enough to blend.
  2. Cut avocados in half and remove the pit. Place avocados in the blender and process until smooth.
  3. Add cooled chocolate milk from step 2 along with, cocoa powder, vanilla, salt, agave and coconut oil to blender and blend until fully combined and smooth.
  4. Pour mixture into 4oz mason jars, leaving room for Peanut Butter Sauce and Whipped Topping, cap and chill completely.

Peanut Butter Sauce

  • 1/4 cup organic peanut butter
  • 1/2 tsp lucuma powder (may be ommited)
  • 1 tsp vanilla bean paste
  • a bit of maple syrup, to slightly sweeten
  • a splash of almond milk, if needed to perfect consistency
  • So Delicious CocoWhip (

Directions

  1. Before serving, add a scoop of CocoWhip to chilled pudding.
  2. Drizzle Peanut Butter Sauce over CocoWhip and serve immediately.

Chocolate Sambuca Cookies

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Chocolate Sambuca Cookies

  • Servings: 30 cookies
  • Difficulty: easy
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Back in the day I would bake a non-vegan version of these cookies and gift to friends at Christmas. Then it began to bother me knowing the impact animal fat and dairy was having on their health, so I stopped. Today I decided to create a vegan version... and it pushes all the right buttons for me!


Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raw cocoa powder
  • 1 cup Black Sambuca
  • 1 cup granulated sugar
  • 1/2 cup almond milk
  • 2 tsp ground golden flax seed
  • 1/2 cup coconut oil
  • 1 tbsp vanilla bean paste
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 375 degrees.
  2. Add the first 5 ingredients to a large mixing bowl and blend to incorporate raw cocoa and flour.
  3. Put the next 6 ingredients into a Vita-Mix or heavy duty blender and blend until flax seeds are well broken down and everything is blended smooth. Let the liquid sit for a couple of minutes while you chop the walnuts.
  4. Add the liquid ingredients to the dry mix and blend before adding the chopped nuts.
  5. Drop cookie batter onto parchment lined cookie sheets and flatten slightly by dipping your fingertips into a very small amount of additional almond milk (just enough to wet your fingertips).
  6. Add additional chopped walnut pieces to decorate flattened cookies before baking, if desired.

Chocolate Wallop Brownies

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My High Protein Brownies

Chocolate Wallop Brownies

  • Servings: 6-8
  • Difficulty: easy
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Let's put a twist on brownies you probably haven't seen before that are not only scrumptious but pack a healthy wallop. They turned out thick, gooey, and deliciously chewy, something a brownie lover just might find wanting!


Super Healthy Brownie Batter

  • 1 cup My Plant-Based Protein Mix
  • 1 1/2 cups fresh almond meal
  • 1/4 cup raw cocoa powder
  • 1/2 cup organic cane sugar
  • 1 tsp baking powder
  • 1 tsp vanilla bean extract
  • 1/4 tsp fine grain Himalayan pink salt
  • 1 Tbsp raw coconut oil
  • 2 Tbsp raw almond milk
  • 8 Majool dates, soaked, chopped, blended to chunky puree
  • 1/2 cup chopped organic raw walnuts
  • 15 frozen dark cherries, chopped
  • 1 Tbsp additional coconut oil, to oil the pan
  • 1/4 to 1/2 cup rum (I used Mount Gay)

Directions

  1. Smear coconut oil on the bottome and up the sides of a 8x6x2 inch Pyrex glass baking dish.
  2. Mix all of the above ingredients together and pour the brownie batter into the baking dish.
  3. Bake 45 minutes at 375 degrees, checking brownies every 15 minutes or so to be certain tops or bottoms do not brown too heavily.
  4. Add a folded piece of parchment paper and a moist (but not wet) paper towel to cover the pan during the later stage (once tops and bottoms start to show signes of deep browning).
  5. If desired, after brownies have been sliced and completely cooled, pour some rum over the top. This will add a little extra flavor boost (for some) and a little moisture (which keeps them from drying out while refrigerated).
  6. I intended to frost them with a chocolate ganache but they disappered before I could get to it, so do as you please at this point.

Creamy Chocolate Fudge Cookies

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Creamy Chocolate Fudge Cookies

Creamy Chocolate Fudge Cookies

  • Servings: 16-18 Cookies
  • Difficulty: easy
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I'm going through a lot of home-made almond milk lately, due to drinking plant based smoothies twice a day, so I try to come up with alternate cookie recipes to use the leftover pulp. I never know what the exact ingredients will be. I just look through the cupboard and the fridge to see what I have on hand, pull out some standby spices and wait to see what happens! This is what happened today!


High Protein Cookie Batter

  • 1 cup fresh pressed and moist almond meal
  • 1/2 cup peanut butter
  • 1/2 cup pineapple/mango jelly (I used St. Dalfour 100% fruit)
  • 1/4 cup organic cane sugar
  • 1 tsp vanilla extract
  • 1-1/2 tsp cinnamon powder
  • 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 to 1/2 tsp Himalayan pink salt
  • 1/2 cup sliced almonds
  • 3 scoops creamy chocolate fudge Organic Plant Protein powder (I used Orgain – my favorite)
  • 1/2 cup mixture of organic cane sugar (mix with cocoa powder below)
  • 2 tsp raw cocoa powder (mix with sugar and use to roll cookies in prior to baking)

Directions

  1. Place the first 9 ingredients into a big mixing bowl and smooch it all around to blend it nice and creamy.
  2. Add the sliced almonds and blend to disburse.
  3. Put the the sugar and raw cocoa into a spice grinder (coffee grinder) and grind to a fine texture.
  4. Cover baking sheet with parchment paper.
  5. Roll cookies in sugar/cocoa mix and place onto baking sheet. Flatten with the palm of your hand and sprinkle with additional sugar/cocoa mix, adding and moving sliced almonds as you go.

Peanut Butter, Chocolate Chip & Coconut Cookies

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Peanut Butter Chocolate Chip & Coconut Cookies

Peanut Butter, Chocolate Chip & Coconut Cookies

  • Servings: 12-15 cookies
  • Difficulty: easy
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After making a fresh batch of Almond Milk I had all this leftover pulp and was in the mood to test some new cookie ideas. Somehow when I think chocolate I think peanut butter and when I think almond milk I think coconut. So there you go!


Ingredients

  • 1-1/2 cup raw moist almond meal, organic (leftover from fresh blended almond milk}
  • 1/2 to 3/4 cup Smucker’s Organic Creamy Peanut Butter
  • 1/2 cup large flake coconut
  • 1 Tbsp vanilla bean paste
  • 1/4 tsp himalayan pink salt
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp maple syrup
  • 1/2 cup vegan chocolate chips
  • 1 pinch black salt, I used India Black Kala Namak Salt #5
  • 2 Tbsp coconut oil
  • 1 cup Organic cane sugar, to roll cookies in prior to baking

Directions

  1. Line cookie tray with parchment paper.
  2. Mix all ingredients, with the exception of the organic cane sugar, in a medium size bowl until well blended, paying attention to the mositure content. You want the mix to hold together without being too moist.
  3. Shape cookies into balls and roll in cane sugar to coat.
  4. Bake at 375 degrees for 15 minutes, then press cookies down to give them the crinkle affect.
  5. Bake an additional 15 minutes or until cookies turn light to medium brown.
  6. Let cookies cool on the tray for 10 minutes, after removing from oven, then transfer to a serving plate or storage container.

Raw Key Lime Cheesecake with Raspberry, Amaretto & Coconut Sauce

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Key Lime Cheesecake with Raspberry, Amaretto, Coconut Sauce

Raw Key Lime Cheesecake with Raspberry, Amaretto & Coconut Sauce

  • Servings: 4-6
  • Difficulty: easy
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I poured a small amount of sauce randomly on the plate, then placed my cheesecake pieces and spread the tops with the sauce, then sprinkled ground coconut, lime zest, and raw cocoa nibs onto the plates and cut up kiwi halves and placed them for color. The grand finale is the whipped topping on the back edge of cheesecake and randomly placed on the base of the plate. I wanted to eat the entire cheesecake in one setting!

Cheesecake Base

  • 2 cups raw soaked cashews (soak overnight then drain and keep in the fridge for up to 5 days… rinsing with filtered water every day. You want them to ferment. When they start to smell a tad sour… bingo)
  • 1/2 cup Coconut Milk (or any non-dairy milk of choice)
  • 1/2 cup Cocoa Butter, melted
  • 1/2 cup Coconut Oil, liquid form (goes solid if refrigerated)
  • 1 tsp. Vanilla Bean Paste
  • 1/2 cup Agave (add more or less to taste)
  • 1/2 tsp. Himalayan Pink Salt>
  • 5-7 Key Limes (Juice only, to taste – 5 less lime flavor, 7 strong)
  • 1 Standard Lime (zest only, you can use zest from limes above also)


Directions

  1. Blend everything except lime zest to make a smooth batter (do this by adding small amounts of the liquid and blending a little at a time until the cashews have produced the consistency of smooth pudding).
  2. Then add zest to personal taste.
  3. Pour into crust-lined-spring-form-pan and freeze overnight.

Cinnamon & Almond Crust

  • 1 cup Almonds, raw (dry)
  • 2 tsp. Cinnamon Powder, or 1 drop essential oil
  • 4 Medjool Dates (pitted)
  • 1/2 tsp. Himalayan Pink Salt
  • 1 tsp. Vanilla Bean Paste
  • 1/4 – 1/2 cup Agave (use as last ingredient just to bring to proper consistency)


Directions

  1. Combine first 5 ingredients in food processor and pulse until small granular, rice-like, consistency.
  2. Add agave to get it moist enough to form a ball. Use the feeder tube to add while machine is pulsing, stopping to check as you go. Pinch it with your fingers. If it holds you’re good to go.
  3. Press the crust into bottom and up the sides 3/4 way in a 6-inch spring-form pan.

Raspberry Amaretto & Coconut Sauce

  • 3/4 cup frozen Raspberries
  • 1/4-1/2 cup Agave (sweeten to taste)
  • 1 tsp. Vanilla Paste
  • 1/4 cup sliced Almonds (raw)
  • 1/4 cup ground coconut flakes
  • 1/8 tsp. Himalayan Pink Salt
  • Juice of 1 whole lemon, or 2 drops essential oil
  • 1 T. Vitacherry Powder (raw, purchased from nuts.com)
  • 1/2 cup Amaretto Liqueur


Directions

  1. Blend all ingredients until perfectly smooth. I used a Nutri-Bullet for this step, but any good blender would do. Because I did not blend & drain the raspberries separately you need to blend extra long to get the seeds to a nice consistency.

Whipped Topping

  • 1 cup Cashews, soaked (raw)
  • 1/2 tsp. Himalayan Salt
  • 1/2 lemon, juiced, or 1 drop essential oil
  • 1 tsp. vanilla bean paste
  • 1/2 cup coconut milk
  • 1/2 cup coconut oil
  • Maple Syrup or Agave to sweeten to taste
  • 4 drops White Chocolate Flavoring (purchased frommedicineflower.com – buy as many flavors as you can afford. You will use them a lot!)


Directions

  1. Blend in blender until smooth as pudding, adding coconut milk in small batches and pushing nuts down with tamper until a pudding-like consistency is obtained. Then add coconut oil and sweetener.

Chocolate Coffee Cheesecake with Grand Marnier Sauce

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2015-08-22 11.41.27

Chocolate Coffee Cheesecake with Grand Marnier Sauce

  • Servings: 6-8
  • Difficulty: easy
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Changing up the strength of the brewed coffee used will alter the taste of this delectable cheesecake from subtle to strong. Choose your favorite!

Cheesecake Batter

  • 3 cups cashews, soaked 24 hours, rinsed & drained well
  • 1/2 lemon, juiced
  • 1 tsp. vanilla bean paste
  • 1/2 tsp. Himalayan pink salt
  • 1/2 cup plain or vanilla coconut milk
  • 1/4 cup strong brewed coffee
  • 1/2 cup raw cocoa powder
  • 3/4 cup cocoa butter, melted
  • 3/4 cups coconut oil
  • 1/4 to 1/2 cup agave, to taste

Directions

  1. Add first 5 ingredients to blender and blend as much as possible.
  2. Start adding the remaining liquids in small amount and blend between until you achieve a nice thick smooth pudding consistency.
  3. Sweeten with agave to your own personal taste being careful not to thin consistency too much.

Cinnamon Almond Crust

  • 2 cups almonds
  • 5 Medjool dates, pitted
  • 2 tsp. Ceylon cinnamon powder
  • 1/4 tsp. Himalayan pink salt

Directions

  1. Grind in food processor until rice-like consistency.
  2. Add enough agave to hold crust together when pressed between your fingers.
  3. Dump into 6-inch springform pan and press into bottom and up the sides.
  4. Fill crust with cheesecake batter and freeze for several hours. Thaw for just a few minutes and mark or slice into desired number of pieces.

Orange Grand Marnier Sauce

  • 1 1/2 cups cashews, soaked & drained
  • 1/4 tsp. Himalayan pink salt
  • 1/4 cup coconut milk
  • 2 tbsp. agave
  • 1/4 cup powdered sugar
  • 3/4 cup coconut oil
  • 1 dropper full white chocolate extract (medicineflower.com)
  • 1/4 cup Grand Marnier Liqueur
  • 1 organic orange, grate peel
  • 1 drop Wild Orange Therapeutic Grade Essential Oil (optional, stronger flavor)

Directions

  1. Blend cashews with coconut milk until well combined.
  2. Add coconut oil in small batches blending smooth after each until sauce is smooth and creamy.
  3. Add remaining ingredients except orange peel. When desired consistency is reached add grated orange peel to taste and stir well.
  4. Chill.
  5. Pour grand marnier sauce onto individual plates. Sit a slice of cheesecake just off center. Top with sliced strawberries and additional sauce, then fill in around the plate with additional strawberries, sliced almonds, cocoa nibs, orange segments, colorful edible flowers and mint leaves,

Chocolate Coffee Cheesecake

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20150616_073025

Chocolate Coffee Cheesecake

  • Servings: 6
  • Difficulty: easy
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Cheesecake Batter

  • 3 cups cashews, soaked 24 hours, rinsed & drained well
  • 1/2 lemon, juiced
  • 1 tsp. vanilla bean paste
  • 1/2 tsp. Himalayan pink salt
  • 1/2 cup plain or vanilla coconut milk
  • 1/4 cup strong brewed coffee
  • 1/2 cup raw cocoa powder
  • 3/4 cup cocoa butter, melted
  • 3/4 cups coconut oil
  • 1/4 to 1/2 cup agave, to taste

Directions

  1. Add first 5 ingredients to blender and blend as much as possible.
  2. Start adding the remaining liquids in small amount and blend between until you achieve a nice thick smooth pudding consistency.
  3. Sweeten with agave to your own personal taste being careful not to thin consistency too much.

Cinnamon Almond Crust

  • 2 cups almonds
  • 5 Medjool dates, pitted
  • 2 tsp. Ceylon cinnamon powder
  • 1/4 tsp. Himalayan pink salt

Directions

  1. Grind in food processor until rice-like consistency.
  2. Add enough agave to hold crust together when pressed between your fingers.
  3. Dump into 6-inch springform pan and press into bottom and up the sides.
  4. Fill crust with cheesecake batter and freeze for several hours. Thaw for just a few minutes and mark or slice into desired number of pieces.
  5. Serve with a side of Grand Marnier Sauce.

Dragonfruit & Strawberry Cheesecake

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Dragonfruit_Strawberry_Cheesecake_2

Dragonfruit & Strawberry Cheesecake

  • Servings: 2 6-inch cakes
  • Difficulty: moderate
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Blend the following into a smooth pudding consistency

  • 2 cups soaked cashews
  • 1/4 cup cashew milk
  • 2 tsp vanilla bean paste
  • 1/4 tsp salt
  • 1/2 cup agave (add a little and blend, a little and blend, etc)

Add to Blender & Blend

  • 1 dragonfruit, peeled
  • 1 cup coconut oil
  • 1 cup cocoa butter, melted and cooled slightly
  • 2 tbsp. watermelon powder (purchased from nuts.com)
  • 3/4 large container fresh organic strawberries

Add to Blender & Pulse to Obtain Small Bits & Pieces

  • 1/4 remaining strawberries

Cinnamon Almond Crust

  • 4 cups almonds
  • 10 Medjool dates, pitted
  • 2 tsp vanilla bean paste
  • 2 tsp. Ceylon cinnamon powder
  • 1/2 tsp. salt

Directions

  1. Grind all ingredients in food processor until mealy.
  2. Add enough agave until you can pinch off and form a ball that holds together
  3. Press finished crust into bottom and up the sides of two 6-inch spring-form pans.
  4. Fill crust & Freeze overnight.
  5. Remove from freezer let stand about 5 minutes.
  6. Use large sharp smooth knife and cut into slices.

Raspberry Black Sambuca Sauce

  • 3/4 pint fresh organic raspberries
  • 1/4 cup agave, or to taste
  • 1/4 cup Black Sambuca

Directions

  1. Puree raspberries with agave, to taste
  2. Add Black Sambuca.
  3. Strain sauce over plates to form a decorative layer.
  4. Place sliced cheesecake on plate.
  5. Top with two fresh raspberries.
  6. Drizzle with chocolate sauce.

Raw Chocolate Sauce

  • 1/2 cup cocoa powder
  • 1/4 cup + coconut oil
  • Agave or Maple Syrup to taste.
  • 1 tsp vanilla bean paste
  • 5 drops almond extract

Directions

  1. Stir together until sauce is a perfectly smooth thin liquid, not too runny.
  2. Add more cocoa, if runny, or more coconut oil if too thick.
  3. Sweeten with agave or maple syrup to taste.
  4. Pour it over the cold cheesecake and it will form a yummy hardened chocolate shell that will run over and drizzle down the cheesecake.
  5. Arrange blackberries
  6. Top with whipped cream.

Raw Whipped Cream

  • 1 can full fat coconut milk, chilled 24 hours
  • 1/4 cup agave
  • 1 tsp. vanilla bean paste

Directions

  1. Open coconut milk from the refrigerator and scoop out the hardened coconut that rose to the top.
  2. Add chilled coconut milk (not the liquid) to the blender along with agave and vanilla bean paste and whip until blended.
  3. Let chill until whipped cream consistency.
  4. Scoop out and top over blackberries.
  5. Add slices of dragonfruit, springs of fresh mint, some decorative flowers and dust the entire thing with sliced almonds and shifted cocoa powder.

Macaroon Madness

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20150520_151100

Macaroon Madness

  • Servings: 12
  • Difficulty: easy
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A satisfying treat for when the snack attack hits you. Vary your flavored extracts and toppings for unlimited varieties.

Ingredients

  • 1/2 cup coconut manna
  • 1/2 cup coconut oil
  • 1 tsp salt
  • 1 tsp vanilla
  • juice from 1/2 lemon
  • liquid stevia, or agave to taste
  • 4 drops almond flavor
  • 1 – 1 1/2 cup coconut meal

Directions


Blend first 6 ingredients adding a tad more coconut oil until they stick together and hold their shape when scooped onto trays. I used a small ice cream scoop and the tray from my dehydrator and just put them in the freezer while I made up the icing.

Make the Icing

  • 1-1/2 cups of soaked cashews
  • 1 tsp. of vanilla
  • 1/2 cup of coconut oil
  • 1/4 – 1/2 cup vegan powdered sugar
  • add any additional extract flavoring you’re drawn to
    • Keep it simple first go around and then shoot for the stars on the next batch.

When you pull them from the freezer just dip them in the icing and top with drizzled raw chocolate that hardens like a chocolate shell, or top with grated lemon, orange, lime, or tangerine zest.

Chocolate Shell Topping