Category: sweets

Creamy Summer Smoothies

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Creamy Peach Smoothie 

 

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Ingredients:

1/2 frozen banana

1 Peach

3-4 ice cubes

1/2 cup Almond milk

Coconut Peanut Butter Shake

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1 frozen banana

3 dates

1 teaspoon maple syrup

1 tablespoon peanut butter

1/4th cup coconut cream (from can)

Splash of coconut milk

 

Creamy Berry Sorbet

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1 frozen banana

1/4th cup blueberries (fresh or frozen)

1/4th avocado

1/4th cup frozen mango

1/2 cup almond milk

Blueberry Oat Crumble

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Blueberry Oat Crumble

A healthy dessert or breakfast dish. Eat with vanilla yogurt or ice cream.

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  • Melt a tablespoon of butter.
  • Mix in the blueberries, maple syrup, and vanilla.
  • Pour the blueberry mixture in a baking dish.

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  • In a separate bowl melt another tablespoon of butter.
  • Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.

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  • Spread over the blueberries.
  • Sprinkle almonds slices and drizzle maple syrup on top.

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  • Cook at 350º for 20 minutes.

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Ingredients:

2 cups blueberries (fresh or frozen)

1 tablespoon butter (I used earth balance)

1 tablespoon maple syrup

1/2 teaspoon vanilla

Topping:

3/4th cup oats

1/4 almond meal

1 tablespoon butter (I used earth balance)

1 tablespoons maple syrup

1 tablespoon brown sugar

1 tablespoon applesauce

1/4th teaspoon nutmeg

1/4th teaspoon cinnamon

Top with almond slices and maple syrup

  1. Melt a tablespoon of butter.
  2. Mix in the blueberries, maple syrup, and vanilla.
  3. Pour the blueberry mixture in a baking dish.
  4. In a separate bowl melt another tablespoon of butter.
  5. Add the oats, almond meal, maple syrup, brown sugar, applesauce, nutmeg, and cinnamon.
  6. Spread over the blueberries.
  7. Sprinkle almonds slices and drizzle maple syrup on top.
  8. Cook at 350º for 20 minutes.

Vegan Chocolate Mousse

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Vegan Chocolate Mousse

A healthy alternative to ice cream or yogurt.

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6 oz extra firm tofu (about 1 cup)

1/2 teaspoon vanilla

2 tablespoons cocoa powder

3 tablespoons maple syrup

1/4th cup soy or almond milk

Blend the ingredients together. Chill in the refrigerator for 2-3 hours.

Chocolate Almond Date Truffles

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S/o to my little brother for being my hand model!

1 c old fashioned oats

1/2 c dates

3/4 c dates (chopped)

1/3 c flaxseed

2/3 c shredded coconut

1 tbsp cocoa powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

1/4 c agave or honey

1/4 c coconut oil

Preferred Toppings (Pictured: matcha, black sesame seeds, cocoa powder, coconut shreds, flaxseed)

  1. Mix the dry ingredients (oats, cashews, flaxseed, coconut, cocoa powder, cinnamon, and nutmeg) together in a food processor or Vitamix.
  2. Once the dry ingredients have reached a flour consistency, add the wet ingredients (chopped dates, vanilla, honey, and coconut oil). Blend together. The mixture should resemble cookie dough. If the mixture is too dry, add a splash of soy or almond milk.
  3. Roll into 1 inch balls and refrigerate for at least 2 hours. Store in an airtight container for up to 2 weeks.

 

Dairy-Free Banana Vanilla Sorbet

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3 frozen banana 

1/2 teaspoon vanilla extract

2 tablespoons coconut milk or almond milk (I used the canned Light Coconut Milk from Trader Joe’s)

1 teaspoon maple syrup (optional)

Blend together and freeze for at least 2 hours. 

Chocolate Sorbet:

Add a teaspoon of cocoa powder and an additional teaspoon of sweetener. 

Banana Chocolate Oatmeal

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Banana Chocolate Oatmeal

1/4th cup oats

1 banana

2 tablespoons cocoa powder

1 teaspoon vanilla

2 teaspoons honey

Sliced almonds

Milk

  1. Cook the oats with 1 cup water.
  2. Mix the banana, cocoa powder, and vanilla together. Add to the cooking oats.
  3. Add the honey and sliced almonds. I like the dry roasted honey almonds from Trader Joe’s. Pour milk of choice on top.

Chocolate No-Bake Macaroons

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Chocolate No-Bake Macaroons (makes 12 cookies)

1 cup rolled oats

1 teaspoon cinnamon

¾ cup shredded coconut (unsweetened)

¼ cup cocao powder

¼ cup honey or agave

1 teaspoon vanilla

¼ cup coconut oil (melted)

  1. In one bowl combine the oats, cinnamon, and coconut, and cocoa powder. In another bowl combine the honey/agave, vanilla, and melted coconut oil.
  2. Mix all ingredients together.
  3. Roll into balls and freeze for at least 2 hours. I rolled the dough into balls and wrapped the cookies in aluminum but you can also freeze the cookies on a baking sheet.

Peanut Oatmeal Cookies

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Peanut Oatmeal Cookies

1 cup peanuts

1 cup oats

1/2 cup sugar

¼ cup flaxseed

1/2 cup almond milk

1 teaspoon salt

1 teaspoon Vanilla extract

1 egg or 1/4th cup applesauce

3 tablespoons Coconut oil

 

Blend the peanuts, oats, sugar, and flaxseed together. Blend in the rest of the ingredients. Roll into balls and cook at 350ºF for 10-15 minutes.

Spiced Peach Cobbler

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Spiced Peach Cobbler

This is a perfect summer dessert. My mom and I served it with Soy Cherry Chocolate Chip ice cream from Trader Joe’s.

8 peaches cut into 8 slices

2 teaspoons cinnamon

2 teaspoons lemon juice

3 teaspoons vanilla

1 teaspoon nutmeg

½ cup honey or brown sugar

Mix together and pour into a baking dish. I top it with either my almond cookie dough or Williams-Sonoma Cobbler Dough.

Cook at 350ºF for 60 minutes. Check occasionally. Serve hot over ice cream.