Ice Pops, page 222
SWEETS
Bliss Balls: Chocolate Hazelnut
Raw Chocolate: Pistachio Chocolate Bar
Protein-Packed Brownies: Chickpea
Crumble or Galette: Rustic Summer Berry; Plum
Shortcake: Raspberry with Aquafaba Whipped Cream
Cheesecake: Meyer Lemon and Ginger
Bliss balls, a.k.a. amazeballs, are my all-time favorite quick, easy energy or protein bites. They are perfect treats—anytime. As with most of my cooking, I like to add vegetables to the mix to provide added texture and nutrition, which makes these sweet treats even more guilt free. Dry-toasting the nuts brings out their flavor; if you plan to use hazelnuts, I recommend removing the bitter skins. You can also use this mixture as a base for Cheesecake (page 244) or even press the mixture into muffin tins to make yummy breakfast tarts filled with Cashewgurt (page 46) and topped with fresh fruit.
CHOOSE YOUR FAVORITE COMBINATION |
NUTS or SEEDS (1 cup) Almonds Brazil nuts Cashews Hazelnuts Macadamia nuts Pecans Pepitas (pumpkin seeds) Pistachios (shelled) Sunflower seeds Walnuts |
VEGETABLES (¼ cup) Avocado Beet Carrot Zucchini |
ADDITIONS (½ cup) Cashews Oats Pepitas (pumpkin seeds) Sunflower seeds |
DRIED FRUIT (½ cup/3 ounces) Cranberries Dates, pitted Dried figs Raisins |
TO BIND (2 tablespoons) Chia seeds Flax seeds Nut butter (page 40) |
TO COAT (¼ cup) Cacao Powder Finely ground nuts Shredded coconut |
CHOCOLATE HAZELNUT BLISS BALLS
MAKES ABOUT 16 TO 20 BALLS (4 SERVINGS)
1 cup raw hazelnuts
¼ cup old-fashioned rolled oats
¼ cup raw cashews
¼ cup cacao powder
½ avocado
4 dates, pitted (around 3 ounces)
2 tablespoons pure maple syrup
2 tablespoons flax seed meal
METHOD
In a dry skillet over medium heat, toast the hazelnuts for 5 to 10 minutes, until fragrant, shaking the pan often to ensure even toasting. Remove from the heat, immediately transfer to a clean dish towel, and rub the skins off as much as possible.
In a food processor fitted with the “S” blade, process the hazelnuts into a fine meal. Transfer 2 tablespoons of the hazelnut meal to a small bowl for coating the balls and set aside.
Add the oats, cashews, 2 tablespoons of the cacao powder, the avocado, dates, maple syrup, and flax seed meal to the food processor containing the remaining hazelnut flour. Process until smooth (the mixture should hold its shape when pinched between your fingertips, but should not be too wet).
Place the remaining cacao powder in a small bowl.
On a clean work surface, form the mixture into 16 to 20 equal balls. Roll each of the balls in either the remaining cacao powder, the reserved hazelnut meal, or both. Place the coated balls on a baking sheet lined with parchment paper and freeze or refrigerate for at least 20 minutes before serving.
Serve or store in the refrigerator.
All it takes to make delicious chocolate are three ingredients—you can add any dried fruits, nuts, or spices to create your own unique combination. You can also use this mixture to drizzle over Pancakes (page 54), French Toast (page 47), or Whole-Grain Porridge (page 53), or for dipping fruit or Cookies (page 231). Without the extra bits, you can even make your own chocolate chips for topping your Super Smoothies (page 86) or for adding to baked treats.
CHOOSE YOUR FAVORITE COMBINATION |
CHOCOLATE BASE ⅓ cup cocoa powder + ⅓ cup coconut oil, melted + 3 tablespoons pure maple syrup |
TOPPINGS (½ cup) Almonds Brazil nuts Cashews Hazelnuts Macadamia nuts Pecans Pepitas (pumpkin seeds) Pistachios (shelled) Sunflower seeds Walnuts |
EXTRA BITS (3 tablespoons) Dried cranberries Coconut flakes Figs Goji berries Raisins |
PISTACHIO CHOCOLATE BAR
MAKES ½ CUP
⅓ cup cocoa powder
⅓ cup coconut oil, melted
3 tablespoons warm pure maple syrup
½ cup shelled pistachios
METHOD
In a small bowl, stir together the cocoa powder, coconut oil, and maple syrup until the mixture is smooth and the powder has dissolved.
Evenly spread the mixture into a tray lined with parchment paper. Sprinkle on the pistachios and gently press them down into the mixture. Freeze for at least 1 hour.
Slice and serve. Keep refrigerated.
Fresh fruit is so sweet that you need not add sugar to make icy treats—in fact, when I make ice pops, I usually add a handful of vegetables to balance out the sweetness. Any Super Smoothie (page 86), Savory Blend (page 94), or Chilled Soup (page 122) also makes a great ice pop! As with smoothies, I recommend that you choose ingredients that are the same color, so your Ice Pops are more visually enticing.
CHOOSE YOUR FAVORITE COMBINATION |
FRUIT (4 cups) Avocado Bananas Berries Cherries, pitted Coconut Cranberries Kiwis Mangoes Melons Peaches Pineapple Plums |
VEGETABLES (¼–½ cup) Beets Carrots Corn Peas Sweet potatoes Spinach Summer squash Zucchini |
SWEETNESS, OPTIONAL (1–2 tablespoons) Brown rice syrup Dates, pitted Pure maple syrup |
ADDITIONS (2–3 teaspoons) Chilies Chia seeds Citrus zest Dark chocolate Fresh herbs Freshly grated ginger Nut Butter (page 40) Nuts |
ACIDITY (1 teaspoon; not for creamy pops) Freshly squeezed lemon juice Freshly squeezed lime juice |
LIQUID (as needed) Coconut water Filtered water Freshly squeezed orange juice Fruity Water (page 81) Sun Tea (page 79) |
CREAMY Cashew Cream (page 160) Plant Milk (page 82) |
PIÑA MANGOLADA POPS
MAKES 6
2 cups pineapple chunks
1 mango
½ coconut (meat and water)
½ cup chopped summer squash
1 tablespoon freshly grated ginger
1 teaspoon freshly squeezed lime juice
METHOD
In a blender, combine all the ingredients and blend until smooth.
Transfer the contents of the blender to ice pop molds and freeze for at least 4 hours.
I’ve always thought about the luxury of having an ice cream maker, but NYC living space doesn’t allow for too many kitchen gadgets! This sheet-pan method could not be any easier, and it’s a refreshing way to enjoy fresh fruit during the hot summer. Although it’s not necessary, adding alcohol helps keep the mixture from solidifying.
CHOOSE YOUR FAVORITE COMBINATION |
FRUIT #1 (3–4 cups) Berries Cherries, pitted Citrus Cucumber, peeled Kiwis Mangoes Melons Peaches Persimmons Pineapple |
FRUIT #2 (¼ cup) Berries Cherries, pitted Freshly squeezed citrus juice and zest Kiwi Mango Melon Passionfruit Peach Pineapple |
LIQUID (¼–1 cup) Coconut water Filtered water Fruity Water (page 81) Sun Tea (page 79) |
SWEETNESS (3 tablespoons– ¼ cup) Brown rice syrup Pure maple syrup Raw cane sugar |
OPTIONAL ALCOHOL (1 tablespoon) Brandy Vodka Whiskey |
BLACKBERRY LEMON SORBET
MAKES 4 SERVINGS
3 cups blackberries
¼ cup freshly squeezed lemon juice and grated zest
1 cup filtered water
2–3 tablespoons pure maple syrup
1 tablespoon vodka (optional)
METHOD
Freeze the blackberries overnight.
In a blender, combine all the ingredients and blend until smooth. Strain the contents of the blender through a fine-mesh sieve into a parchment paper–lined loaf or sheet pan.
Freeze for at least 4 hours.
When ready to eat, break into shards, return to the blender and process again. Serve.
Store-bought ice cream is way too sweet for me, and I’ve never found a vegan ice cream that I enjoyed. Making your own Nice Cream is a really easy way to make a healthy, yet decadent, treat. The all-natural, sugar-free goodness of the ingredients in this recipe makes it perfectly acceptable to have ice cream for breakfast, too.
CHOOSE YOUR FAVORITE COMBINATION |
BASE (1 cup) Cashews, soaked overnight and drained Frozen bananas Mangoes |
SWEETENER (½ cup) Brown rice syrup Dates, pitted Pure maple syrup Raw cane sugar |
FRUIT FLAVORS (1 cup; frozen or fresh) Avocados Berries Cherries, pitted Kiwis Mangoes Peaches Pineapple |
LIQUID (3 tablespoons, or more if necessary) Coconut Milk (page 82) Filtered water Nut Milk (page 82) |
OPTIONAL ADDITIONS (¼ cup) Cocoa powder Coconut butter Coconut oil or (1 teaspoon) Ground cinnamon Vanilla extract |
FUN STUFF (½ cup) Mint leaves Nut Butter (page 40) Nuts Raw chocolate |
BUTTER PECAN NICE CREAM
MAKES 4 SERVINGS
1 cup cashews, soaked for 3 hours or overnight and drained
½ cup chopped pecans
¼ cup pitted dates, soaked and drained
¼ cup room-temperature pure maple syrup
¼ cup coconut oil, melted
¼ cup warm filtered water
1 teaspoon vanilla extract
METHOD
In a food processor fitted with the “S” blade, combine all of the ingredients and blend until smooth and creamy, scraping down the sides if necessary.
Spread the mixture into a loaf pan and freeze for 2 hours.
To serve, warm up an ice cream scoop by placing it in a mug of boiled water. Scoop and serve.
Using whole beans instead of flour when baking is a fun way to get your protein in a nutritionally satisfying sweet treat. Chickpeas provide a wholesome texture, making these brownies moist and gooey when “raw,” and more like a grain when baked.
CHOOSE YOUR FAVORITE COMBINATION |
TO BIND 2 tablespoons flax seed meal + 6 tablespoons filtered water 2 tablespoons chia seeds + 6 tablespoons filtered water ¼ cup pumpkin ¼ cup sweet potato |
BASE (15 ounces, cooked) Black beans Chickpeas Lentils + ½ teaspoon baking soda + ½ teaspoon baking powder + ¼ cup cocoa powder |
FAT (¼ cup) Avocado Coconut oil Nut Butter (page 40) Tahini |
SWEETNESS (½ cup) Brown rice syrup Coconut sugar Pitted dates Pure maple syrup Raw cane sugar |
EXTRACT (1 teaspoon) Orange Peppermint Vanilla or (½ teaspoon) Almond |
EXTRA BITS (½ cup) Chopped nuts Cacao nibs Raw chocolate chips |
CHICKPEA BROWNIES
MAKES 1 (8-INCH SQUARE) TRAY
2 tablespoons flax seed meal
6 tablespoons filtered water
15 ounces cooked chickpeas (page 26)
¼ cup cocoa powder
¼ cup tahini
¼ cup coconut sugar
¼ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ cup chopped walnuts
METHOD
Line an 8-inch square baking dish or loaf pan with parchment paper. If you plan to bake the brownies, preheat the oven to 400°F.
In a small bowl, stir together the flax seed meal and water and let set for 10 minutes.
Transfer the flax mixture to a food processor fitted with the “S” blade. Add all of the remaining ingredients except the walnuts and process into a smooth batter.
Stir about ¾ of the chopped walnuts into the batter, reserving the rest for sprinkling on top, and pour the batter into the prepared pan. Sprinkle the reserved walnuts on top.
If baking, bake for 30 minutes. Remove from the oven and set aside to cool for 15 minutes.
If you do not plan to bake the brownies, freeze for 3 hours or overnight. Transfer to the refrigerator until ready to serve.
Slice and serve.
I must admit that I have a soft spot for cookies. It’s probably that satisfying crunch factor. For years, I would bake white-sugar and white-flour holiday cookies for the entire month of December—obviously, not my healthiest time of the year! Over the years, thanks to school bake sales and favorite vegan teachers, I’ve adjusted my baking to incorporate cleaner ingredients and a combination of wholesome flours, yet still I’m able to completely satisfy that need for cookie comfort.
CHOOSE YOUR FAVORITE COMBINATION |
TO BIND 2 tablespoons flax seed meal + 6 tablespoons filtered water 2 tablespoons chia seeds + 6 tablespoons filtered water ½ cup Plant Milk (page 82) 6 tablespoons Aquafaba (page 27) |
FAT (9 tablespoons) Avocado Coconut butter Nut Butter (page 40) Tahini or (12 tablespoons) Coconut oil Vegan butter |
FLAVOR (1 teaspoon) Ground cardamom Ground cinnamon Ground ginger Lemon Orange zest Pumpkin pie spice Vanilla extract or Cocoa powder (replace ⅓ cup of flour) |
FLOUR (3 cups for cut-out cookies, mix) Almond (page 83) Chickpea (gram) Finely ground cornmeal Oat (page 83) Spelt Whole wheat + 1 teaspoon baking soda + 1 teaspoon salt, optional |
OPTIONAL EXTRA BITS (½ cup) Cacao nibs Chia Jam (page 42) for thumbprint cookies Chopped nuts Dried fruit Raw chocolate chips Seeds (NOTE: If using gluten-free flours, add 1 tablespoon of psyllium husk.) |
SWEETENER (1 cup) Coconut sugar Raw cane sugar |
AVOCOCOA COOKIES
6 tablespoons filtered water
2 tablespoons chia seeds
1 avocado, mashed
1 cup coconut sugar
1 teaspoon vanilla extract
1 cup spelt flour
1 cup chickpea (gram) flour
½ cup Almond Flour (page 83)
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt (optional)
METHOD
In a small bowl, stir together the water and chia seeds. Set aside.
In a large bowl, combine the avocado and coconut sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed until well combined. Add in the chia seed–water mixture and the vanilla and beat again until combined. Add the flours, the cocoa powder, the baking soda, and the salt, if using, and beat until a smooth dough forms.
With this dough, you can:
1. Form it into two or three logs, wrap them up in parchment paper, and freeze so they are ready to slice and bake any time.
2. Form it into walnut-size balls, slightly flatten them, and sprinkle them with raw cane sugar.
3. Form it into walnut-size balls, indent each using a ¼ teaspoon measure, and fill the indentation with chia jam.
4. Form it into a ball, wrap it in parchment or wax paper, and refrigerate for 1 hour. Then, on a clean, floured work surface, roll it out to a ¼-inch thickness and cut with cookie cutters. Gather any scraps and re-roll out the dough. Continue until all the dough has been used.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Transfer the cookies to the prepared baking sheets and bake for 12 to 18 minutes (depending on the size of the cookies), swapping the top and bottom baking sheets after 6 minutes (bake for a shorter time if you prefer your cookies chewy, and longer if you prefer crisp ones).
TO DECORATE WITH RAW CHOCOLATE: After baking, drizzle or dip half of each cookie into the raw chocolate and place on a cooling rack to harden. If you’re in a hurry, stick the dipped cookies in the freezer for 10 minutes to set the chocolate.
Both of these rustic baked treats are perfect, no-fuss vehicles for enjoying a bounty of in-season produce. I’ve made them both when staying with friends in the countryside—even in kitchens without any special tools, once using a drinking glass as a rolling pin. If you have a food processor, making these pastries can be pretty quick, but there is something comforting about creating a dish without the use of machinery.
CHOOSE YOUR FAVORITE COMBINATION |
PASTRY (1 portion) Crumble (recipe follows) Galette pastry (recipe follows) |
FILLING (2½–3 cups) Apples Blueberries Butternut squash Cherries Cranberries Figs Peaches Pears Plums Strawberries Sweet potatoes |
ADDITIONS (½–1 cup) Apples Blueberries Butternut squash Cashew Cream (page 160) Cherries Chocolate Cranberries Figs Peaches Pears Plums Strawberries Sweet potatoes |
SWEETENER (2 tablespoons) Brown rice syrup Coconut sugar Pure maple syrup Raw cane sugar |
FLAVORS (1–3 teaspoons) Fresh rosemary Ground cinnamon Ground ginger Lemon zest Orange zest |
FLOUR (1–2 tablespoons) Chickpea (gram) Oat Spelt Whole wheat |
RUSTIC SUMMER BERRY GALETTE
MAKES 6 TO 8 SERVINGS
FOR THE GALETTE PASTRY
1 cup spelt flour, plus more for rolling
½ cup chickpea (gram) flour
2 tablespoons raw cane sugar
¼ teaspoon salt
8 tablespoons very cold vegan butter, cut into ¼-inch cubes
3 tablespoons ice-cold water
FOR THE FILLING
2 cups strawberries
1 cup blueberries
2 tablespoons coconut sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon brown rice flour
1 cup sweet Cashew Cream (page 160)
METHOD
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Make the galette pastry: In a large bowl, sift together the 1 cup of spelt flour, the chickpea flour, sugar, and salt. Grate the vegan butter into the flour mixture, stirring often so it doesn’t get lumpy. Using your fingertips, break down any large lumps so the mixture becomes grainy, like coarse sand. Using a fork, mix in the ice-cold filtered water, 1 tablespoon at a time, until the mixture just comes together. Form the dough into one large ball.
Sprinkle some of the spelt flour on a piece of parchment paper as well as on a rolling pin. Roll out the dough into a circle about ¼-inch thick.
Place the dough circle or circles on the prepared baking sheet.
Make the filling: In a large bowl, toss the filling ingredients together.
Spread the cashew cream in a large circle in the center of the rolled-out dough, leaving a 2-inch space around the edges for folding over and framing the filling.
Place the berry filling on top of the cashew cream. Fold the pastry edges over, overlapping the outer edges of the berry filling and framing it so the juices do not run out during baking. Pinch each fold together.
Bake for 30 to 35 minutes. Remove from the oven and serve warm.
PLUM CRUMBLE
FOR THE TOPPING
¼ cup chickpea (gram) flour
3 tablespoons raw cane sugar
4 tablespoons very cold vegan butter, cut into ¼-inch cubes, plus more for greasing
¼ cup old-fashioned rolled oats
¼ cup chopped pecans
1 teaspoon baking powder
¼ teaspoon salt
FOR THE FRUIT FILLING
1 tablespoon vegan butter
8 plums, pitted and diced
1 apple, peeled and diced
2 tablespoons brown rice flour
2 tablespoons raw cane sugar
1 teaspoon freshly grated ginger
METHOD
Preheat the oven to 375°F.
Make the topping: In a large bowl, sift together the flour and the sugar. Grate the 4 tablespoons of the vegan butter into the flour mixture, stirring often so it doesn’t get lumpy. Add the remaining topping ingredients. Using your fingertips, combine the mixture. Set aside.
Generously grease a small, deep baking dish with the butter.
Make the filling: In a large bowl, toss together the fruit pieces, flour, sugar, and ginger until evenly coated. Pour into the prepared baking dish.
Sprinkle the topping in an even layer on top of the filling. Bake for 25 to 35 minutes, or until the top is golden and crisp. Remove from the oven and serve warm.
I had to include this classic sweet treat because strawberry shortcake is a regular birthday request in my family. It’s also a treat they anticipate whenever we go strawberry picking in the summer. This recipe, which uses minimal sugar, also reminds me of traditional English teatime. When you need a replacement for whipped cream, aquafaba really is magic.
CHOOSE YOUR FAVORITE COMBINATION |
FLOUR (2½ cups) Buckwheat Chickpea (gram) Oat Spelt Whole wheat + (1 tablespoon) Baking powder |
SWEET (5 tablespoons) Coconut sugar Raw cane sugar |
OIL (8 tablespoons) Coconut Vegan butter |
TO BIND 1 tablespoon flax seed meal + 3 tablespoons filtered water 1 tablespoon chia seeds + 3 tablespoons filtered water ¼ cup ripe banana, mashed ¼ cup grated apple 4 tablespoons Aquafaba (page 27) ¼ cup sweet potato or pumpkin puree |
LIQUID (½ cup) Plant Milk (page 82) |
FILLING (1½–2 cups) Blackberries Blueberries Cherries Mangoes Peaches Persimmons Strawberries + 1 tablespoon pure maple syrup |
RASPBERRY SHORTCAKE WITH AQUAFABA WHIPPED CREAM
MAKES 8 TO 10 SERVINGS
FOR THE CAKES
2 cups white whole wheat flour
½ cup spelt flour
5 tablespoons raw cane sugar
1 tablespoon baking powder
8 tablespoons cold vegan butter
½ cup Coconut Milk (page 82)
4 tablespoons Aquafaba (page 27)
FOR THE FILLING
1½ cups fresh raspberries
1 tablespoon pure maple syrup
FOR THE WHIPPED CREAM
½ cup Aquafaba (page 27)
½ teaspoon arrowroot powder
2 tablespoons raw cane sugar
½ teaspoon vanilla extract
METHOD
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Make the cakes: In a large bowl, sift together the flours, half of the sugar, and the baking powder. Grate the vegan butter into the flour mixture, stirring often with a fork so it doesn’t get lumpy. Using your fingertips, break down any large lumps so the mixture becomes fine, even, and crumbly.
In a separate bowl, whisk together the coconut milk and 3 tablespoons of the aquafaba. Gradually pour half of this wet mixture into the dry mixture, using a fork to combine. Continue to add this wet mixture slowly, making sure you add just enough that the dough comes together in a big lump (you may not need all of it).
Sprinkle some of the spelt flour on a piece of parchment paper as well as on a rolling pin. Roll out the dough into one large disc about ¼ inch thick.
Turn out the dough onto a clean, well-floured work surface and roll it out to a ¾-inch thickness. Using the rim of a drinking glass or a 2 ½-inch cookie cutter, cut out as many rounds as you can. Gather any scraps and re-roll out the dough. Continue until all the dough has been used (you may have to shape the last one by hand).
Place the cakes onto the prepared baking sheet, with each round set about 1 inch apart. Brush the tops with the remaining aquafaba and, using your fingertips, evenly sprinkle the remaining sugar on top of the rounds. Bake for 10 to 15 minutes until golden. Remove from the oven and set aside to cool on a wire rack.
Make the filling: In a small bowl, combine the raspberries and maple syrup and mash them together. Set aside.
Make the whipped cream (best when served immediately): Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the aquafaba on high speed for 10 minutes or until firm, white peaks form. While the mixer continues to run, gradually add the sugar, arrowroot powder, and vanilla.
Slice each cake in half horizontally. Place a spoonful of the filling and a dollop of the whipped cream on each cake half. You can enjoy this open-faced halves or sandwich style.
One of my all-time favorite desserts, Sticky Toffee Pudding makes a regular appearance on my holiday table. I’ve “cleaned up” the traditional recipe by incorporating healthier ingredients and dropping the dairy and eggs. Using almond and chickpea flours makes a denser cake that’s also gluten-free and Paleo, but no matter what flours you use, this treat is best served warm.
CHOOSE YOUR FAVORITE COMBINATION |
BASE 1 cup (6 ounces) chopped pitted dates + 1¼ cups filtered water + 1 teaspoon baking soda |
TO BIND 2 tablespoons flax seed meal + 6 tablespoons filtered water 2 tablespoons chia seeds + 6 tablespoons filtered water ½ cup ripe banana, mashed ½ cup freshly grated apple ½ cup sweet potato or pumpkin puree 6 tablespoons Aquafaba (page 27) |
OIL (¼ cup) Coconut Sunflower seed Vegan butter + (¼ cup) Nut Milk (page 82) |
SWEET (¼ cup) Coconut sugar Raw cane sugar |
ADDITIONS 1 teaspoon vanilla extract + 1 teaspoon baking powder |
FLOUR (1½ cups) Buckwheat Chickpea (gram) Nut (page 83) Oat Spelt Whole wheat + (2 teaspoons) Baking powder |
STICKY TOFFEE PUDDING
MAKES 6 SERVINGS
FOR THE PUDDING
1 ¼ cups + 6 tablespoons filtered water
2 tablespoons flax seeds
1 cup chopped, pitted dates
1 teaspoon baking soda
¼ cup coconut butter, softened, plus more for greasing
¼ cup coconut sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup Almond Flour (page 83)
½ cup chickpea (gram) flour
FOR THE TOFFEE SAUCE
½ cup raw cashews, soaked for 3 hours to overnight and drained
5 dates, pitted, chopped, soaked for 3 hours to overnight, and drained
½ cup filtered water
¼ cup pure maple syrup
½ teaspoon vanilla extract
3 tablespoons coconut oil
METHOD
Preheat the oven to 425°F.
Make the pudding: In a small bowl, stir together the 6 tablespoons of the water and the flax seeds. Set aside.
In a small saucepan over medium-high heat, combine the remaining water, the chopped dates, and the baking soda and bring to a boil. Remove from the heat and set aside to cool slightly.
In a large bowl, combine the contents of the saucepan, the ¼ cup of coconut butter, the coconut sugar, the flax seed mixture, and the vanilla. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed until well combined. Add the flours and beat until a smooth batter forms.
With the remaining coconut butter, grease a high-rimmed baking dish. Pour the batter into the baking dish until it is ¾ of the way full.
Bake for 40 to 50 minutes. Insert a toothpick into the cake to test for doneness; if it comes out clean, it’s ready. If not, bake for 5 more minutes. Remove from the oven and set aside to cool for 20 minutes.
Turn the cake out into a serving bowl.
Make the toffee sauce: In a blender, combine the cashews, dates, water, maple syrup, and vanilla and blend until smooth.
Transfer the contents of the blender to a small saucepan over low heat. Add the coconut oil and stir until the oil melts. Remove from the heat.
Drizzle most of the warm toffee sauce over the cake; reserve some to serve on the side, so everyone can help themselves to more delicious drizzle.
When I was a teenager, we always had a homemade London-style cheesecake in the fridge. I love this more versatile dairy-free version. Although it’s small in size, it’s just as rich and decadent.
CHOOSE YOUR FAVORITE COMBINATION |
CRUST ½ cup nuts of your choice + 1–2 dates, pitted + 1 teaspoon chia seeds |
SWEETENER (3 tablespoons) Brown rice syrup Pure maple syrup |
BASE (1½ cup) Cashews Macadamia nuts + ½ teaspoon vanilla extract + 1 teaspoon freshly squeezed lemon juice |
FAT (3 tablespoons) Coconut butter Coconut oil |
FLAVORS (1 cup) Bananas Blueberries Chocolate Mangoes Pineapple Pumpkin Raspberries or Freshly grated zest of 1 lemon Freshly squeezed juice of 1 lemon |
EXTRA FLAVORS (2 teaspoons) Freshly grated ginger Freshly squeezed citrus juice and zest Ground cinnamon Mint Pumpkin pie spice Vanilla extract |
MEYER LEMON AND GINGER CHEESECAKE
MAKES 6 SERVINGS
FOR THE CRUST
½ cup raw almonds
1 date, pitted
1 teaspoon chia seeds
FOR THE CHEESECAKE
1½ cups macadamia nuts, soaked for 8 hours overnight and drained
Freshly squeezed juice and grated zest of 1 Meyer lemon
3 tablespoons brown rice syrup
3 tablespoons coconut oil, melted
2 teaspoons grated ginger
½ teaspoon vanilla extract
Sliced fresh fruit for serving
Fresh lemon slices, thyme leaves, and freshly grated ginger for garnish
METHOD
Make the crust: In a food processor fitted with the “S” blade, combine all of the crust ingredients and process for 2 to 3 minutes (the mixture should hold together when you pinch it slightly). Press the mixture into a 5-inch springform pan.
Make the cheesecake: In a food processor fitted with the “S” blade, combine all of the cheesecake ingredients and process until the mixture is smooth. Pour the filling on top of the crust and freeze for at least 4 hours.
Remove the cheesecake from the freezer and set aside to thaw for 5 minutes. Then remove the cheesecake from the springform pan and set aside for 10 minutes.
Slice and serve with the fresh fruit and garnished with the lemon slices, thyme leaves, and grated ginger.