Ooey, Gooey, and Delightfully Decadent Desserts
I love dessert, and because of this sweet tooth, I have spent many years finding ways to make desserts healthier yet still tasty. You won’t find any white sugar or flour here, but you will find lots of taste, texture, and sweet goodness. Most of these recipes are gluten free and refined sugar free. So go ahead and indulge . . . these treats are actually good for you!
30 mini bites
Brownies are everyone’s favorite, so I wanted to come up with a healthier version that was just as tasty. These bites are loaded with fiber yet still maintain the chocolaty goodness of a regular brownie. Your kids will love them, too!
½ cup date paste (see recipe on left; allow 1 hour soaking time for dates)
Coconut oil or coconut spray for greasing pans
2 cups black beans (freshly cooked is best, but you can also use 1½ 15-ounce cans; drain the beans and rinse if using canned)
1 ripe banana
1/3 cup agave nectar
2 tablespoons melted coconut oil
½ cup raw cacao powder
1 tablespoon vanilla extract
1 tablespoon cinnamon
¼ teaspoon sea salt
¼ cup oat or almond flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup grain-sweetened or vegan chocolate chips
To make date paste: Pour two-thirds cup of hot water over one cup pitted dates and soak for about an hour. Put all of the ingredients into a blender and process until a smooth, thick paste is formed.
Preheat the oven to 350 degrees F. Grease mini muffin tins with coconut oil or coconut spray.
In a food processor with the S-blade, combine the black beans, banana, agave nectar, date paste, coconut oil, cacao powder, vanilla, cinnamon, and salt until well combined and smooth. Transfer the mixture to a large bowl.
Stir in the almond flour, baking powder, baking soda, and chocolate chips. Fill mini muffin tins about two-thirds full and bake 25 to 30 minutes or until a toothpick comes out clean. Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack.
Per Serving: Calories 80, Total Fat 3.5g, Saturated Fat 2g, Cholesterol 0mg, Sodium 50mg, Carbohydrate 13g, Fiber 3g, Protein 2g
Choco Chocolate Chip Avo Pudding
4 servings
Yum! Chocolate pudding . . . my favorite! This vegan and raw version is made with avocado and cashews. When these two nutrient-rich ingredients are combined, they make a smooth, velvety treat! It’s best to use raw cacao powder, as all the nutrients are intact and more available to the body.
1 cup cashews, soaked for 2 hours
2 ripe avocados
1/3 cup full-fat coconut milk
1/3 cup raw cacao powder
2 teaspoons vanilla extract
1/3 cup raw blue agave nectar or maple syrup
1 tablespoon arrowroot powder
¼ cup date paste
1 tablespoon melted coconut oil
1/8 teaspoon fine sea salt
1 cup grain-sweetened or vegan chocolate chips
Drain the water from the cashews. Combine all of the ingredients except the chocolate chips in a blender and blend until smooth and creamy. Stir in the chocolate chips. Scoop into separate bowls and refrigerate for at least 2 hours to set.
Karmic Health Tip: Did you know that soaking any kind of raw nut can help to cut the fat content by about half? So always allow time to soak your nuts before eating or cooking with them!
Per Serving: Calories 890, Total Fat 56g, Saturated Fat 25g, Cholesterol 0mg, Sodium 105mg, Carbohydrate 96g, Fiber 14g, Protein 15g
15–20 nuggets
These energy nuggets are great to make as a snack for your kids. Actually, your kids will love to help you make them! They are loaded with protein, healthy fats, natural sugars, and flavor. They are great for marathon runners or athletes who need to restore their glycogen levels on the go. Who needs a candy bar anyway?
1 cup shelled sunflower seeds
1/3 cup pitted dates
½ cup almonds
1/3 cup raw dark blue agave nectar
3–5 tablespoons raw cacao powder
Pinch of nutmeg and/or cinnamon
Pinch of sea salt
1 teaspoon vanilla extract
In a food processor, process the sunflower seeds and dates into a fine meal. Add the remaining ingredients and process until sticky and blended together. Refrigerate for 10 minutes to harden and then roll into one-inch balls.
Karmic Health Tip: Which do you use, raw cacao powder or processed cocoa powder? Raw cacao powder is the best choice as it’s raw in nature and minimally processed, which keeps all of the natural alkalais and antioxidants of the cacao bean alive. Cocoa powder, which you can find in any grocery store, is usually overprocessed and stripped of its beneficial nutrients. If you can’t find raw cacao powder near you, check out the Resources section on page 227 to order it online. A little goes a long way!
Per Serving: Calories 90, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 9g, Fiber 2g, Protein 3g
A Word About Alternative Sweeteners
There are many sweeteners available that are healthier for you than white sugar, but remember, they are still sugar and should be eaten minimally. Some of my favorites are raw blue agave nectar, grade B maple syrup, and brown rice syrup. These tend to be quite a bit lower on the glycemic index (GI) compared to white cane sugar. For instance, the GI for agave nectar is between 20–30, compared to 55 for honey and 68 for table sugar. There are also a lot of fancy names for sugar: evaporated cane juice, Sucanat, and raw sugar. Do your best to steer clear of these and use the alternatives I have listed in the “Alternative Sweet Stuff” section on page 20.
Strawberry Crème Mousse with Pistachio Nut Topping
4 servings
I LOVE creamy, smooth, and fluffy mousse. This version uses cashews and young Thai coconut meat, which gives it a pleasing, smooth, mousselike texture. Topped with crumbled pistachios, dates, and coconut, it’s both crunchy and velvety at the same time. Your taste buds will sing!
2½ cups raw cashews or macadamia nuts, soaked for at least 2 hours
1 pint organic strawberries, hulled and cut in halves
¼ cup raw blue agave nectar or grade B maple syrup
Meat of 1 young Thai coconut (if not available, see tip on left)
Water from 1 young Thai coconut
1 teaspoon vanilla extract
1 tablespoon lemon juice
Pistachio Topping
1 cup pistachios, raw or dry roasted without salt
¼ cup pitted dates
¼ cup raw, unsweetened shredded coconut
Dash of sea salt
2 tablespoons raw blue agave nectar
Place all of the ingredients except the agave nectar in a food processor with the S-blade. Process until fully combined and then, with the motor running, pour in the agave nectar and blend until smooth. Pour into small cups and top with the Pistachio Topping (recipe follows). Refrigerate for about an hour so the mixture can gel. The topping should be chunky and not smooth, but still hold together.
CHEF’S TIP
You can purchase young Thai coconuts at most health food stores and Whole Foods Markets; ask your grocer to open them for you—most will be happy to do so. If you cannot find a young Thai coconut, leave out the meat, and use 1½ cups of coconut water from a tetra pack.
Per Serving: Calories 590, Total Fat 38g, Saturated Fat 7g, Cholesterol 0mg, Sodium 85mg, Carbohydrate 55g, Fiber 5g, Protein 17g. Pistachio Topping: Calories 260, Total Fat 17g, Saturated Fat 4.5g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 25g, Fiber 5g, Protein 7g
4 parfaits
I love parfaits, but when I stopped eating dairy, I didn’t eat them for years. I had to come up with another solution, so I created the Raw Almond Frangipane Crème (see recipe below). Use any kind of berries that are in season; and if it’s winter, use apples!
Raw Almond Frangipane Crème
1 cup almonds
1 cup coconut water
½ teaspoon almond extract
2 tablespoons maple syrup
Place all of the ingredients in a blender or food processor and puree until thick and smooth. Add a touch more liquid if it’s too thick.
Raspberry Sauce
1 10-ounce bag frozen raspberries, defrosted, or 2 pints fresh raspberries
¼ cup agave nectar
¼ cup water
¼ cup pitted soft dates
2 tablespoons lemon juice
2 cups fresh berries (assorted) or any kind of fresh fruit
Unsweetened, shredded coconut for topping
Place all of the ingredients in a blender or food processor and puree until very smooth. You can strain the sauce if you don’t like the seeds.
To assemble the parfaits: Layer the Raw Almond Frangipane Crème in a cup or wine glass; top the layer with the berries, and then top the berries with the raspberry sauce. Top with shredded coconut, granola, or nuts!
CHEF’S TIP
If you don’t like getting raspberry seeds stuck in your teeth, feel free to strain them through a fine sieve strainer for a more velvety sauce.
Per Serving: Calories 25, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 6g, Fiber 2g, Protein 1g. Raw Almond Frangipane Crème: Calories 180, Total Fat 12g, Saturated Fat 1g, Cholesterol 0mg, Sodium 65mg, Carbohydrate 13g, Fiber 3g, Protein 5g. Raspberry Sauce: Calories 50, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 14g, Fiber 1g, Protein 1g
Decadent Banana Carob Bread Pudding
6–8 servings
This recipe is a winner from a contest I ran for my Karma Chow fans that challenged them to transform their favorite decadent recipe into a healthier, veganized version. Christy Griswold of Venice, California, created this gluten-free beauty. Thank you, Christy, for bringing bread pudding back into my life!
4 cups or 10 slices of cubed Ener-G Gluten Free Tapioca Bread or Ezekiel Sprouted Grain Cinnamon Raisin Bread
4 ripe bananas, mashed
10 ounces vegan carob chips or grain-sweetened chocolate chips
2 cups Cashew/Almond Milk
12 dates, pitted and cut in half
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F. Grease a 9 × 5-inch loaf pan. You can also make these in separate ramekin dishes for an elegant presentation, but you’ll need to adjust cooking time to half.
Place the bread, bananas, and carob or chocolate chips in a large bowl. Set aside. In a blender or food processor, blend the milk, dates, and vanilla until smooth. Pour over the bread mixture and let it soak for 10 minutes. Pour it into the prepared pan. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel inside the roasting pan, and place the roasting pan on the oven rack. Fill the roasting pan with hot water to reach halfway up the sides of the loaf pan. Bake for one hour, or until a knife inserted in the center comes out clean.
Per Serving: Calories 460, Total Fat 19g, Saturated Fat 8g, Cholesterol 0mg, Sodium 40mg, Carbohydrate 78g, Fiber 9g, Protein 2g. Cashew/Almond Milk: Calories 130, Total Fat 6g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 170mg, Carbohydrate 15g, Fiber 3g, Protein 4g
Makes 3 cups
Cashew/Almond Milk
Liquid and meat from 1 young Thai coconut (should yield 16 ounces of liquid)
3 tablespoons almonds
3 tablespoons cashews
1 teaspoon vanilla extract
In a powerful blender or food processor, place the liquid from the coconut. Scrape the inside of the coconut meat into the blender using a spoon. Add the nuts and vanilla and blend into a smooth consistency. It should be thick like a cream. If the mixture appears to be too thick, add water or some additional coconut milk until the desired consistency is reached.
CHEF’S TIP
Short on time? Use store-bought almond or coconut milk for the recipe. Homemade raw nut milk is the best, but I understand we can all get busy, and we still want our dessert—and we want it now!
Per Serving: Calories 130, Total Fat 6g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 15g, Fiber 3g, Sugars 8g, Protein 4g
3 dozen
These crunchy, nutty cookies are very simple to make once you grind the almonds and oats. I think you will enjoy the slight licorice flavor from the anise, but if you are not a fan of anise, just use almond extract for an extra nutty flavor! They are perfect at any holiday table.
1 cup spelt flour or oat flour (use gluten-free oat flour for gluten-free cookies)
¾ cup coarsely ground oats (use a blender or food processor to grind oats)
½ cup ground almonds or almond flour (use a food processor or coffee grinder to grind almonds)
¼ cup shredded, unsweetened coconut
½ cup agave nectar
1 teaspoon anise extract (use almond extract if anise is not available)
1 teaspoon cinnamon
½ cup melted coconut oil or avocado oil
2 tablespoons of unsweetened applesauce
1 teaspoon baking soda
½ teaspoon sea salt
Sliced almonds (optional, for garnish)
Preheat the oven to 350 degrees F. Combine all of the ingredients in a bowl and mix well. Drop by the teaspoonful onto cookie sheets lined with parchment paper. Place a couple of almond slices in the center of the cookie (optional). Bake for 10 to 12 minutes or until golden. Cool on a wire rack. These are great alone, but if you like chocolate, you can dip the cooled cookie in chocolate topping (recipe follows). These cookies are great for storing in the freezer and eating chilled!
Chocolate Topping
1 cup grain-sweetened or vegan chocolate chips
2 tablespoons almond or coconut milk
In a small saucepan over low heat, melt the chocolate chips with the milk and stir frequently until smooth.
Per Serving: Calories 70, Total Fat 4.5g, Saturated Fat 3g, Cholesterol 0mg, Sodium 70mg, Carbohydrate 7g, Fiber 1g, Protein 1g. Chocolate Topping: Calories 120, Total Fat 7g, Saturated Fat 5g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 17g, Fiber 2g, Protein 0g
8–10 servings
Apple crisp is one of America’s favorite desserts. I’ve added pears to this classic to give it a bit more flavor and depth. Low-glycemic agave nectar, lower-sugar pears, and Granny Smith apples make this dessert a healthier option. This crisp is even more delectable when served with Lavender Coconut Ice Cream on page 219.
8–10 apples and pears total (Granny Smith, Fuji, and Bosc pears are a good mix)
2 tablespoons lemon juice
¼ cup agave nectar or maple syrup
1 teaspoon almond extract
2 teaspoons grated fresh ginger
Zest of ½ an orange
½ cup pure apple cider or apple juice
1 tablespoon arrowroot powder
Preheat the oven to 350 degrees F. Peel, core, and slice the apples and pears in even one-quarter-inch to one-half-inch slices and place in a large bowl of water with lemon juice to prevent browning.
In a medium bowl, combine the agave nectar, almond extract, ginger, orange zest, and apple cider. Whisk in the arrowroot until dissolved.
Drain the apples and place them in a large casserole dish. Pour the agave mixture over the apples and pears, and set aside.
To make the crumb topping: In a food processor bowl using the S-blade, combine the oats, flour, almonds, walnuts, and salt. In another smaller bowl, whisk together the agave nectar, oil, and almond extract. Pour the agave mixture into the top of the processor and pulse until combined yet still chunky. Scrape out of processor bowl and sprinkle over the apples and pears in the casserole dish and spread out evenly. Cover with foil and bake for 35 minutes. Remove the foil and bake another 15 minutes until the topping is crisp and lightly brown. Remove from the oven and let it sit for 5 to 7 minutes to cool. Serve warm.
Crumb Topping
2 cups rolled oats
1 cup oat or almond flour
½ cup toasted, sliced almonds
½ cup chopped walnuts
¼ teaspoon sea salt
½ cup agave nectar or brown rice syrup
1/3 cup grapeseed, melted coconut, or walnut oil
1 teaspoon almond extract
Per Serving: Calories 390, Total Fat 15g, Saturated Fat 7g, Cholesterol 0mg, Sodium 60mg, Total Carbohydrate 60g, Fiber 8g, Sugars 35g, Protein 6g. Topping: Calories 390, Total Fat 15g, Saturated Fat 7g, Cholesterol 0mg, Sodium 60mg, Carbohydrate 60g, Fiber 8g, Protein 6g
Cardamom-Scented Chocolate Chippers
3 dozen
So many people love chocolate chip cookies, and I think you’ll fall head over heels for this version. Cardamom is a warming spice that is used a lot in Indian cooking, and it lends a sweet yet spicy flavor to these cookies. These are a favorite among many of my clients, including fitness expert and P90X™ creator Tony Horton.
2 cups spelt or oat flour
¾ cup rolled oats
½ cup chopped walnuts (optional)
½ teaspoon sea salt
¾ teaspoon baking soda
1/8 teaspoon cinnamon
¼ teaspoon cardamom
1 cup grain-sweetened or vegan chocolate chips
2/3 cup agave nectar
2/3 cup melted coconut oil
2 tablespoons almond milk or coconut milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Combine the oat flour, oats, walnuts, salt, baking soda, cinnamon, cardamom, and chocolate chips in a bowl and whisk together to combine and break up any lumps. In another medium-size bowl, whisk together the agave nectar, coconut oil, milk, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and stir together with a wooden spoon until well combined. Refrigerate for 10 minutes to firm the batter.
Place the batter by the tablespoonful on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes or until golden brown. Remove and cool on a wire rack.
Per Serving: Calories 120, Total Fat 7g, Saturated Fat 5g, Cholesterol 0mg, Sodium 60mg, Carbohydrate 13g, Fiber 1g, Protein 1g
20–25 truffles
Truffles are my most favorite dessert on the planet. These babies are actually good for you: they contain raw cacao, which is packed with phytonutrients and enzymes. These contain no refined sugars so they won’t spike your blood sugar levels like most store-bought truffles. Just one will do, as they are so rich and satisfying.
½ cup raw cashews
½ cup raw cacao butter, melted over very low heat
½ cup raw agave nectar (or ¼ cup agave plus ¼ cup maple syrup)
1 cup raw cacao powder (or ½ cup carob plus ½ cup cacao powder)
2 teaspoons vanilla extract (alcohol-free) or the seeds from ½ a vanilla bean
Pinch sea salt (preferably Himalayan Pink or Real Salt Sea Salt)
1 cup ground nuts, raw cacao nibs, cacao powder, or shredded coconut for rolling truffles (optional)
In a food processor fitted with the S-blade, process the cashews, melted cacao butter, and agave nectar until smooth. Add the cacao powder, vanilla extract, and salt, and process until well mixed and smooth. Scoop the mixture out into a large bowl and chill in the freezer for 10 to 20 minutes (the more chilled the mixture is, the easier it will be to roll into truffles). Once chilled, shape the mixture into walnut-size balls and then roll them in your choice of ground nuts, raw cacao nibs, cacao powder, or shredded coconut. Store in the refrigerator for up to two weeks or freeze for up to one month.
CHEF’S TIP
Be creative with this truffle recipe, according to your taste or the season: add goji berries, dried mulberries, mint extract, nuts—whatever you like to combine with chocolate.
Per Serving: Calories 130, Total Fat 9g, Saturated Fat 4g, Cholesterol 0mg, Sodium 10mg, Carbohydrate 10g, Fiber 3g, Protein 3g
2 dozen
2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
¼ cup plus 2 tablespoons applesauce
2 flaxseed eggs
1 teaspoon vanilla extract
¼ cup melted coconut oil or avocado oil
½ cup agave nectar
½ cup peanut butter
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and xanthan gum, and set aside. In another bowl, whisk together the applesauce, flaxseed eggs, vanilla, coconut oil, and the agave nectar until well combined. Add the peanut butter and stir to combine well. Using your hands, roll the dough into one-inch balls and place on a baking sheet lined with parchment, and then flatten with a fork. Bake for 10 to 12 minutes, until set but not hard. Cool on a wire rack.
Per Serving: Calories 110, Total Fat 6g, Saturated Fat 2.5g, Cholesterol 0mg, Sodium 140mg, Carbohydrate 15g, Fiber 2g, Protein 2g
Chocolaty Rice Krispy Thingies
16 squares
This recipe, inspired by chef Heather Crosby, who founded the awesome vegan website Yum Universe, is a modernized version of the Rice Krispies Treats we loved as kids, which were unfortunately loaded with sugar. No marshmallows here, but you will love these treats just as much as the originals!
1 cup raw almonds
2/3 cup raw sunflower seeds
1/3 cup rolled oats
½ teaspoon sea salt
1 bag (16 ounces) of vegan or grain-sweetened chocolate chips
2 cups brown rice crispy cereal
¼ cup cashew butter or peanut butter
¾ cup organic brown rice syrup
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
Grease the bottom of a 9 × 11-inch glass casserole dish using coconut oil. Using a food processor with the S-blade, process the almonds, sunflower seeds, oats, and sea salt until pulverized but still chunky. Pour into a large bowl along with 1 cup of the vegan chocolate chips and the brown rice crispy cereal.
Meanwhile, in a small saucepan over low heat, combine the cashew butter, rice syrup, coconut oil, and vanilla extract, stirring constantly until the cashew butter is melted and combined with the rice syrup. Pour the cashew butter mixture over the dry ingredients and stir well to coat evenly. Fold into the greased casserole dish.
Using a double boiler, melt the remaining chocolate chips and stir until smooth. (If you don’t have a double boiler, melt the chips directly in a saucepan over very low heat while constantly stirring.) Spread the melted chocolate over the rice mixture evenly and refrigerate for at least 2 hours to set. Once set, cut into small squares. Keep refrigerated in a tightly covered glass storage container.
Per Serving: Calories 320, Total Fat 17g, Saturated Fat 7g, Cholesterol 0mg, Sodium 130mg, Carbohydrate 43g, Fiber 4g, Protein 4g
10–12 servings
I loved cheesecake as a kid, but I knew how unhealthy it was for me. This dairy-free version is creamy, citrusy, and delightful, a counterpart to the original without all the unhealthy sugar and fat! The filling is made with cashews, which provide a lot of nutrients and healthy fats. It’s delicious topped with my simple Raspberry Sauce.
Crust
2 cups nuts (walnuts, macadamias, or pecans)
¼ cup agave nectar
½ cup shredded, unsweetened coconut
¼ teaspoon sea salt
Filling
3 cups cashews, soaked for 4 hours
1 cup pitted and chopped dates, soaked for 2 hours
6 tablespoons melted coconut oil
½ cup lime juice
½ cup agave nectar
4 tablespoons coconut water
Seeds from one vanilla bean, or 2 teaspoons vanilla extract
Making the crust: In a food processor, pulse the nuts, agave nectar, coconut, and sea salt together until sticky. Press into a 9-inch springform pan.
Making the filling: In a blender, blend all of the filling ingredients together until smooth and creamy. If the mixture is too thick, add a bit more coconut water. Pour into the crust and freeze for 1 to 2 hours until firm. Open the springform pan, remove the rim, and place the cake on a plate. Slice while frozen and defrost for about a half hour to soften up before serving, depending on how frozen the cheesecake is.
Karmic Health Tip: Did you know that a handful of raw cashews a day can help keep depression away? The latest studies are showing this to be true!
Per Serving: Calories 360, Total Fat 26g, Saturated Fat 10g, Cholesterol 0mg, Sodium 60mg, Carbohydrate 32g, Fiber 4g, Protein 4g
8 servings
Ice cream is one dessert that I was sad to give up when I became vegan. This nut milk–based vegan ice cream is simple to make, and its creamy consistency is just like what you would buy in the grocery store, but it’s healthier for you! Adding dried lavender gives it an exotic, fresh flavor.
1 cup cashews, soaked for 30 minutes
2 cups full-fat coconut milk
1/3 cup agave nectar or maple syrup
1 tablespoon ground, dried lavender
Seeds from 1 vanilla bean or 1 tablespoon vanilla extract
¼ cup shredded, unsweetened coconut
¼ teaspoon sea salt
¼ cup melted coconut oil
Blend all of the ingredients together in a high-speed blender and blend until smooth and creamy. Pour into frozen ice-cream maker bowl and follow the manufacturer’s instructions.
Allow to thaw 10 to 15 minutes before serving.
Per Serving: Calories 260, Total Fat 23g, Saturated Fat 18g, Cholesterol 0mg, Sodium 85mg, Carbohydrate 15g, Fiber 1g, Protein 2g
About 2 cups
This whipped cream is dairy free, decadent, and delicious. Spoon it onto my Luscious Limey “Cheese”cake, over ice cream, or on pie. Its smooth, creamy texture is just like the real thing. You can add cinnamon, cardamom, or any other spice you like for different variations.
1 15-ounce can full-fat coconut milk, stored in the fridge for 3 hours
1 teaspoon vanilla extract
1 tablespoon agave nectar (more if you like it sweeter)
Open the coconut milk and spoon out the top layer of the thickened coconut cream. Leave the remaining milky liquid in the can and use it for smoothies or for other recipes. Place the coconut cream in a bowl and whip with electric beaters starting on low and moving to high until creamy. Move beaters up and down to infuse with lots of air as mixing. Add in the vanilla and agave nectar and stir to combine. This keeps in the refrigerator for three days in a container with a tight-fitting lid.
Per Serving: Calories 60, Total Fat 6g, Saturated Fat 5g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 2g, Fiber 0g, Protein 1g
6 servings
I love fresh figs, and these are awesome served on top of ice cream or vegan yogurt. You can even layer them in my Rise and Shine Granola Parfaits on page 39 or spread them on whole grain toast with almond butter. If you cannot find fresh figs or they are out of season, use dried mission figs.
1 pint fresh figs, stems removed and quartered (or use a half pint of dried figs)
¼ cup balsamic vinegar
¼ cup apple juice or water
3 tablespoons maple syrup
1 teaspoon vanilla extract or seeds from 1 vanilla bean
Combine all of the ingredients in a saucepan and bring to a boil. Lower the heat and simmer until the sauce starts to become thick and syrupy, about 10 to 15 minutes.
Per Serving: Calories 100, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Carbohydrate 26g, Fiber 2g, Protein 1g
Baked Coconut Ginger Millet Pudding
2–4 servings
I love rice pudding, and this version is even better because it contains millet, which is high in minerals and protein and is also known to boost serotonin, which calms and soothes us. You can even eat this for breakfast with some fresh fruit on top, as it’s healthy enough!
2 cups almond milk
1 cup coconut milk
¾ cup millet
1 cup shredded, unsweetened coconut
2 tablespoons fresh grated ginger
1 teaspoon cinnamon
¼ cup dried cherries or cranberries
¼ cup maple syrup
1 teaspoon sea salt
1 teaspoon vanilla extract
1 tablespoon coconut oil plus more for greasing dish
Preheat the oven to 350 degrees F. Grease a casserole dish with coconut oil or cooking spray. In a large saucepan, heat both milks to scalding but not boiling. Add the remaining ingredients to the saucepan and stir together until combined. Pour the mixture into the casserole dish and cook in the oven for 90 minutes until the millet is soft. If the pudding seems dry, add a bit more coconut milk. Serve with fresh fruit or jam on top.
Per Serving: Calories 470, Total Fat 31g, Saturated Fat 25g, Cholesterol 0mg, Sodium 680mg, Carbohydrate 47g, Fiber 6g, Protein 6g