Sharing food with another human being is an intimate act that should not be indulged in lightly.
—M. F. K. Fisher
Fresh Strawberries with Honey-Lemon-Cashew Sauce
Spring Rhubarb and Ginger Compote
Dried Fruit Compote with Cashew Cream
Cherry-Apple Pudding with Almond Cream
Raw Berry Tart with a Coconut Pastry Cream
Chocolate-Raspberry-Hazelnut Tart
Raw Chocolate–Hazelnut Brownies
Blueberry Fruit Pie with Raw Nut Crust
Chocolate-Hazelnut–Goji Berry Cookies
Grain-Free Chocolate Mini Cupcakes
Cranberry-Orange Upside-Down Cake
Gingerbread Cake with Maple-Cashew Sauce
Chocolate-Banana Iced Nut Cream
Cherry–Chocolate Chip Ice Cream
Removing refined sugar from your diet is a big step toward improving your overall health and vitality. This type of sugar has been stripped of all of its natural vitamins and minerals, and when consumed, leaves the body susceptible to large spikes in blood sugar, mood swings, lowered immunity, and a host of other short- and long-term health problems. Eating a healthy balanced diet full of vegetables, meats, whole grains, beans, and fresh fruits usually eliminates the cravings for refined sweets. However, sweetness is an important flavor to have in the diet and need not be eliminated completely. It balances other flavors in the diet including bitter, salty, pungent, and sour. Your overall diet will be much more satisfying with the occasional consumption of natural sweets. By wisely adding these, you will find that cravings for junk food will wane and bingeing will disappear. The following recipes contain natural sweeteners combined with other wholesome ingredients such as fresh or dried fruit and nuts, whole-grain flours, and healthy fats to create a satisfying yet nutrient-packed way to round out your meals.
Serve this dessert in late spring or early summer when the strawberries are in peak season. In midsummer, try pouring the cashew sauce over a bowl of fresh raspberries, blueberries, peaches, or apricots for a delicious, seasonal dessert.
1 pound fresh organic strawberries
1 cup raw cashews
½ teaspoon finely grated lemon zest
¼ cup freshly squeezed lemon juice
¼ cup honey or pure maple syrup
1 to 2 tablespoons water, or as needed
1 to 2 teaspoons nonalcoholic vanilla extract
pinch sea salt
Rinse and trim the strawberries and place into a serving bowl.
To make the sauce, place all of the ingredients into a high-powered blender and blend until creamy and smooth, adding more water if necessary.
Drizzle the cashew sauce over the fresh strawberries and serve.
Yield: 4 servings
Tart and tangy rhubarb is the quintessential “fruit” of spring. Of course rhubarb is not a fruit, but rather a vegetable, though its culinary use is much like a fruit. In most climates it comes up before any other fruits are available making it the perfect component of a spring dessert. Serve compote over homemade ice cream, or topped with the Cashew Cream recipe (here), sliced strawberries, and a sprig of fresh mint if desired.
½ pound fresh rhubarb stalks, cut into 1-inch pieces
¼ to ½ cup honey
2 tablespoons freshly squeezed orange juice
1 tablespoon arrowroot powder
1 teaspoon finely grated orange zest
½ to 1 teaspoon grated fresh ginger
pinch sea salt
Place the rhubarb pieces and honey into a 2-quart pot.
In a small bowl, whisk together the 2 tablespoons of the orange juice and arrowroot powder and add it to the pot with the rhubarb. Add the remaining ingredients and stir gently.
Place the pot over medium heat on the stovetop. Simmer, uncovered, for 5 to 6 minutes. Be very careful not to overcook the rhubarb, as it will get very mushy if cooked for too long.
Transfer the compote to a glass bowl and cool in the refrigerator. To serve, spoon the chilled compote into individual serving bowls, top with cashew cream, strawberries, and mint sprigs if desired.
Yield: 4 to 6 servings
This recipe makes for a wonderful winter dessert when fresh fruit is not in season. I like to dehydrate fresh apples, pears, and plums in the fall when they are abundant and falling off the trees. We store our dried fruit in glass jars in our pantry to use during the winter months. If you are sensitive to nuts, top the compote with a dollop of organic Greek yogurt or Coconut Milk Yogurt (here) mixed with a little raw honey.
½ cup dried apricot halves
½ cup dried apples
½ cup dried pear halves
½ cup prunes
¼ cup dried cherries
2 cinnamon sticks
2 cups water
½ cup raisins
¼ cup honey
freshly squeezed juice of 1 small lemon
fresh mint leaves, for garnish
½ cup raw cashews
2 to 3 tablespoons pure maple syrup
2 to 3 tablespoons water
1 to 2 teaspoons nonalcoholic vanilla extract
To make the compote, place the dried fruit into a large pot with the cinnamon sticks and water and heat gently until almost boiling. Cover the pot, lower the heat, and simmer gently for 12 to 15 minutes, or until the fruit has softened.
Remove the pot from the heat, add the raisins and honey, and stir to combine. Cover the pot with the lid and let cool.
To make the cashew cream, add the cashews, maple syrup, water, and vanilla to a high-powered blender and blend until smooth and creamy.
Once the compote has cooled, remove and discard the cinnamon sticks and stir in the lemon juice. Serve in small containers at room temperature with a dollop of cashew cream. Garnish with fresh mint leaves.
Yield: 4 to 6 servings
Serve this easy-to-make pudding at the peak of cherry season when fresh cherries are in abundance. You can also use frozen cherries if fresh are not available. Serve this pudding to older babies or toddlers without the almond cream for a healthy treat.
4 tablespoons kudzu
2 to 3 tablespoons water
1 cup organic apple juice
2 cups fresh or frozen pitted cherries
2 to 4 tablespoons pure maple syrup
1 cup raw cashews
¼ cup honey or pure maple syrup
2 to 3 tablespoons water
1 to 2 teaspoons nonalcoholic vanilla extract
½ to 1 teaspoon organic almond extract
fresh cherries, stems attached
finely chopped raw almonds (optional)
To make the pudding, place the kudzu and water in a small saucepan, stir with a fork, and let stand for 2 to 4 minutes until the kudzu has completely dissolved.
Place the juice, cherries, and maple syrup into a blender and blend on high until very smooth. Pour the cherry juice mixture into the pan with the kudzu slurry.
Place the saucepan over medium heat and cook, stirring continuously with a wire whisk, until thick and clear, 5 to 10 minutes. Remove from the heat and pour the pudding into parfait glasses or small, individual serving bowls. Transfer to the refrigerator to set; it will take about 30 minutes to 1 hour.
To make the almond cream, place all the ingredients into a high-powered blender and blend on high until thick and creamy. Taste and adjust sweetness if necessary.
To serve, place a large dollop of almond cream atop each dish of cherry pudding. Place a whole cherry in the middle of the cream and sprinkle with chopped raw almonds if desired.
Yield: 6 servings
Children will love this rich yet nutritious dessert. Tapioca is the starch from the root of the cassava plant—a shrubby tropical plant that is grown for its large, tuberous, starchy roots.
1½ cups water
½ cup small pearl tapioca
1 cup raw cashews
1 cup pure maple syrup
2 cups water
¾ cup freshly squeezed lemon juice
½ teaspoon sea salt
1½ cups fresh or frozen blueberries
1 tablespoon vanilla extract
½ teaspoon organic lemon flavoring
Place the water and tapioca pearls in a 3- or 4-quart pot and soak for 1 hour.
Place the cashews, maple syrup, water, lemon juice, and sea salt into a high-powered blender and blend on high for 1 to 2 minutes until smooth and creamy. Add the blueberries, vanilla, and lemon flavoring and blend on high again for 1 to 2 minutes more, or until very smooth and creamy.
Add this mixture to the pot of soaked tapioca pearls, stir well, and bring to a boil. Reduce the heat to a low simmer, stirring frequently, for about 15 minutes, or until the pudding has thickened and tapioca pearls are translucent.
Pour the pudding into small serving bowls and chill in the refrigerator; the pudding will thicken as it cools.
Yield: 6 servings
This recipe is another version of our Lemon-Blueberry Pudding. It is delicious served in the fall and wintertime when pumpkins and other winter squash are in abundance. See here for directions on baking pumpkins and other winter squash.
1½ cups water
½ cup small pearl tapioca
1 cup raw cashews
2 cups water
½ cup pure maple syrup
2 cups baked sugar pie pumpkin or other winter squash
1 tablespoon freshly squeezed lemon juice
2 teaspoons vanilla extract
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch ground cloves
Place the water and tapioca pearls in a 3- or 4-quart pot and let soak 1 hour.
Place cashews, water, and maple syrup in a blender and blend on high for 1 to 2 minutes or until smooth and creamy. Add the pumpkin, lemon juice, vanilla, sea salt, and spices and blend for 1 to 2 minutes more, or until very smooth and creamy.
Transfer this mixture to the pot of soaked pearl tapioca and whisk together and bring to a boil while stirring. Reduce the heat to low and simmer, stirring frequently, for about 15 minutes, or until the pudding has thickened and the tapioca pearls are translucent.
Pour the pudding into small serving bowls and chill in the refrigerator; the pudding will thicken as it cools.
Yield: 6 servings
When our second daughter was 2 years old she spent a lot of time with our friends who were raw foodists. Chocolate avocado pudding was one of the treats she would get at their house. It is such a delicious way to have children eat avocados! Top each serving of pudding with goji berries, shredded coconut, hemp seeds, or chopped sprouted almonds if desired.
½ cup packed Medjool dates, pitted
3 large avocados (about 2 heaping cups mashed)
6 tablespoons raw cacao powder
2 tablespoons pure maple syrup
1 tablespoon nonalcoholic vanilla extract
Put the dates into a small bowl and cover with warm water. Let soak for about 30 minutes, then drain.
Place the mashed avocados, dates, cacao powder, maple syrup, and vanilla into a high-powered blender or food processor and blend until supersmooth and creamy; you may need to stop the machine multiple times and scrape down the sides. Taste and add more maple syrup if desired.
Transfer the pudding to a glass container to chill or serve immediately. The pudding will keep in the refrigerator for up to 3 days.
Yield: six ½-cup servings
Using agar flakes or gelatin and organic fruit juice creates a nutritious dessert without all of the sugar, artificial flavors, and dyes found in packaged Jell-O mixes. This recipe makes for a light, nutritious dessert or snack that children will love. Try pouring it into parfait glasses with sliced cherries at the bottom. Sprinkle the top with shredded organic coconut for a deliciously simple dessert.
4 cups organic fruit juice
2 tablespoons agar flakes or unflavored gelatin
virgin coconut oil, for the pan
sliced fresh fruit (optional)
Pour the juice into a 2-quart saucepan and stir in agar flakes or gelatin. Set aside for 15 minutes so the agar flakes or gelatin can soften. Bring to a boil, then reduce the heat and simmer gently, stirring constantly, for 5 to 10 minutes, or until the agar flakes have completely dissolved.
Lightly grease a 9 x 13-inch pan with coconut oil. Place any sliced fresh fruit you would like on the bottom of the pan. Pour the juice mixture into the pan.
Chill in the refrigerator for about 1 hour. Before serving let pan sit at room temperature for 10 to 15 minutes. Cut into squares or spoon into small bowls. Store in the refrigerator for up to a week.
Yield: 6 to 8 servings
These healthful and easy-to-make little treats are always a crowd-pleaser. They can be made a day ahead of time and stored in a covered container in your refrigerator until ready to serve.
2 cups raw walnuts
1 cup Medjool dates, pitted
4 to 6 tablespoons raw cacao powder
pinch sea salt
shredded organic coconut
Put the walnuts into a food processor fitted with the “s” blade and process until very finely ground and pasty.
Add the dates, cacao powder, and sea salt and continue to process until well combined.
Roll the mixture into small balls and place into a bowl of shredded coconut. Make sure each ball gets coated in coconut, then transfer to a plate. Store in the refrigerator until ready to serve.
Yield: 1½ dozen truffles
A decadent dessert that is also nutritious? Yes! This raw fudge recipe serves as a sweet treat and a powerhouse of nutrients, including medium-chain triglycerides from the coconut oil, antioxidants in the raw cacao, vitamin C and amino acids in the goji berries, and essential fatty acids in the chia seeds. Sometimes I will have a little piece of this raw fudge with a green smoothie for breakfast!
¾ cup raw cashew butter
½ cup melted virgin coconut oil
6 tablespoons raw cacao powder
¼ teaspoon organic vanilla powder
pinch sea salt
1 cup pitted Medjool dates
½ cup goji berries
2 to 3 tablespoons white chia seeds
Line an 8.5 x 4.5-inch glass bread pan with unbleached parchment paper.
Place the cashew butter, melted coconut oil, raw cacao powder, vanilla powder, and sea salt into a food processor fitted with the “s” blade and process until a paste forms. Add the dates and process again until smooth. Add the goji berries and chia seeds and pulse to combine. For a smoother fudge, add all ingredients to a high-powered blender except for the goji berries and chia seeds, and blend until smooth. Stir in the berries and seeds.
Using oiled hands, press the fudge mixture evenly into the pan. Transfer the pan to the refrigerator to chill until hardened. Once solid, you can slice the fudge into small squares. Store the fudge squares in your freezer or in your refrigerator.
Yield: about 12 to 16 servings
Be sure to keep this tart refrigerated until ready to serve. You’ll need a food processor to make the crust and a high-powered blender for the filling. For the crust, we use truly raw organic almonds that have been soaked for 12 to 24 hours and then dehydrated at a low temperature (this step is optional). This makes the nuts far more digestible; the dehydration process makes them shelf stable. For the fruit, try adding sliced peaches, pitted cherries, or sliced kiwi in addition to the berries if desired.
1½ cups raw almonds
½ cup raw pecans
1 cup Medjool dates, pitted
1 tablespoon virgin coconut oil, plus more for greasing the pan
pinch sea salt
1 cup raw cashews
¼ cup water
¼ cup freshly squeezed orange juice
3 to 4 tablespoons coconut nectar or honey
¾ cup softened coconut butter
1 to 2 teaspoons nonalcoholic vanilla extract
½ to 1 teaspoon organic almond flavoring
strawberries, halved
raspberries
blackberries
blueberries
To make the crust, first grease a 10-inch tart pan with a removable bottom. Place the nuts into a food processor fitted with the “s” blade and process until finely ground. Add the dates, coconut oil, and sea salt and process again until the dates are ground and evenly incorporated into the nuts. It should stick together; if not, add another tablespoon of coconut oil. Pour the crust mixture into the tart pan and press evenly into the bottom and up the sides of the pan.
To make the filling, place the cashews, water, orange juice, and coconut nectar into a high-powered blender and blend until smooth and ultracreamy, stopping and starting the blender if necessary.
The coconut butter should be soft enough to add if you are living in a hot climate; if not, place it into a small pan and warm on the lowest heat. Add the softened coconut butter to the blender along with the vanilla and almond extracts and blend until smooth.
To assemble the tart, pour the filling into the crust and spread it out evenly. Arrange the berries over the filling in your own unique design. Chill the tart, uncovered, until ready to serve. When ready to serve, push the bottom of the tart pan up through the rim and place onto a platter to serve.
Yield: about 10 servings
This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate. The tart is best served the day it’s made. You can also use a smaller tart pan (an 8-inch works well) and halve the ingredients. Be sure to use the full-fat coconut milk that comes in a can.
3 cups hazelnut meal
¾ cup arrowroot powder
¼ cup coconut sugar
¾ teaspoon sea salt
6 tablespoons cold virgin coconut oil, plus more for greasing the pan
2 to 3 tablespoons cold water
2 cups raw cashews (soaked for 3 hours)
½ cup raw cacao powder
½ cup pure maple syrup
½ cup full-fat coconut milk
1 to 2 teaspoons nonalcoholic vanilla extract
1 pint fresh raspberries
Preheat the oven to 350°F. Grease an 11-inch round tart pan with coconut oil.
To make the crust, place the hazelnut meal, arrowroot powder, coconut sugar, and sea salt into a bowl and mix together. Add the coconut oil and mix it in, using your fingers or a pastry cutter, until fine crumbs form. Add the water and stir together with a wooden spoon until the mixture forms a ball. Press the dough into the bottom and up the sides of the tart pan. Bake the tart for about 25 minutes, then remove from the oven and cool completely. I like to put it into the refrigerator to speed up the cooling process.
To make the filling, place the cashews into a bowl of water and let soak for about 3 hours; then drain and rinse.
Place soaked cashews into a high-powered blender, add the cacao powder, maple syrup, coconut milk, and vanilla and blend until supersmooth, adding more coconut milk by the tablespoonful if needed.
To assemble the tart, pour the chocolate filling into the cooled crust and chill for 2 hours. Pop the tart out of the pan by pushing it up from the bottom. Transfer to a serving platter. Decorate the top with the raspberries and serve.
Yield: about 10 servings
Serve this simple, nutritious, grain-free, vegan dessert for brunch or after a special occasion meal. The ground turmeric gives the filling a beautiful yellow hue; add more or less depending on how bright you would like the tart to be!
1½ cups blanched almond flour
¼ cup arrowroot powder
1 tablespoon coconut flour
½ teaspoon sea salt
¼ cup virgin coconut oil, plus more for greasing the dish
1 tablespoon honey or coconut nectar
2 tablespoons water
1½ cups almond or cashew milk
½ cup freshly squeezed lemon juice
⅓ cup honey or coconut nectar
2 tablespoons arrowroot powder
2 teaspoons agar powder
pinch ground turmeric
pinch sea salt
Preheat the oven to 350°F. Lightly grease an 8 x 8-inch baking dish with coconut oil.
To make the crust, whisk together the almond flour, arrowroot, coconut flour, and sea salt in a small bowl. Cut in the coconut oil using your hands or a pastry cutter. Add the honey and water and stir together using a fork.
Form the dough into a ball with your hands and place into the baking dish, pressing it evenly into the baking dish. Bake in the oven for about 25 minutes. Then remove from oven and cool.
To make the filling, place all the ingredients into a blender and blend on high for about 30 seconds. Pour into a 2-quart saucepan and bring to a rapid simmer, whisking constantly. Reduce the heat to medium-low and cook for 5 to 7 minutes. Pour the filling over the cooled crust and place into the refrigerator to set; this should take about 2 hours. Slice the tart and serve. Store any leftovers in the refrigerator for up to a week.
Yield: about 12 small squares
These brownies are amazingly fast to prepare and require no baking. You will need a food processor for this recipe. A high-quality cocoa powder can make all the difference with this recipe—we use organic raw cacao powder for the best flavor and highest nutritional value.
1 cup raw hazelnuts
½ cup raw almonds
1½ cups Medjool dates, pitted
½ cup raw almond butter
4 to 6 tablespoons raw cacao powder
3 tablespoons shredded organic coconut
Place the hazelnuts and almonds into a food processor fitted with the “s” blade and process until finely ground.
Add the pitted dates, raw almond butter, and cacao powder and process until completely mixed. You can add more or less cacao powder depending on how rich you like your brownies.
Firmly press the mixture evenly into an 8 x 8-inch square pan and sprinkle with shredded coconut. Cut into squares when ready to serve. Refrigerate in a covered container for up to 2 weeks.
Yield: 16 small brownies
Don’t be fooled by the long list of ingredients. This lively fruit pie is relatively easy and fast to prepare and perfect for a summer picnic when fresh fruit is in season.
1 cup raw pecans
1 cup raw almonds
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
1 cup Medjool dates, pitted
6 tablespoons kudzu, dissolved in 2 to 3 tablespoons water
1½ cups organic berry juice or water
2 cups fresh or frozen blueberries
2 tablespoons pure maple syrup
1 cup raw cashews
¼ cup pure maple syrup
2 to 3 tablespoons water
2 teaspoons nonalcoholic extract
pinch sea salt
1 large ripe mango, peeled and thinly sliced
1 large ripe peach, thinly sliced
2 kiwi fruit, peeled and thinly sliced
1 cup fresh berries
shredded coconut (optional)
To make the crust, place the raw pecans, raw almonds, cinnamon, cardamom, and ginger in a food processor fitted with the “s” blade and process until finely ground. Add the pitted dates and process until well combined. Transfer the mixture to a deep-dish 9-inch pie plate and press evenly onto the bottom and sides of the dish. Chill the crust while you are preparing the filling.
To make the blueberry filling, place the kudzu and water in a small saucepan and let stand for 2 to 4 minutes until the kudzu has completely dissolved. Pour the juice, blueberries, and maple syrup into a blender and blend on high until very smooth.
Pour the berry juice mixture and the kudzu mixture into a saucepan over medium heat and cook, stirring continuously, until thick and clear, 5 to 10 minutes. Remove from the heat and pour into the chilled pie crust. Return the pie to the refrigerator to set; it will take about 2 hours.
To make the cashew cream, rinse out the blender. Put the cashews, maple syrup, water, vanilla, and sea salt in the blender and blend on high until smooth and creamy. Set aside while you prepare the fruit topping.
Once the filling is set, remove the pie from the refrigerator, and spread the cashew cream over the filling. Place the sliced mango, peach, kiwi, and fresh berries in your own unique design over the cashew cream layer. Sprinkle with shredded coconut if desired. Return the pie to the refrigerator until ready to serve. The pie will keep for up to 3 days in the refrigerator. Leftovers make a wonderful breakfast!
Yield: 8 servings
Variation: Use raspberries, strawberries, or cherries instead of blueberries for the filling.
This recipe makes for a delicious vegan and gluten-free dessert. The recipe is adapted from a dessert served at the former Café Ambrosia restaurant in Seattle, Washington. Serve slices of pie with fresh raspberries and sliced kiwi fruit.
½ cup uncooked millet
2 cups water
½ cup raw cashews
⅓ cup freshly squeezed lemon juice
½ cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon organic lemon flavoring
1 cup organic gluten-free rolled oats, lightly ground
¼ cup brown rice flour
¼ cup arrowroot powder
½ cup raw walnuts, ground
½ teaspoon sea salt
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
¼ cup melted virgin coconut oil
To cook the millet, rinse the millet in a fine-strainer under cold running water. Transfer the millet and water to a small pot with a tight-fitting lid and bring to a boil then turn the heat down to a low simmer and cook for 45 minutes.
While the millet is cooking prepare the crust. Preheat the oven to 350°F. In a small bowl, mix together the oats, brown rice flour, arrowroot powder, walnuts, and sea salt. In another small bowl, whisk together the vanilla, maple syrup, and coconut oil. Add the wet ingredients to the dry and mix together. Press into a 9-inch pie plate or a 9-inch spring form pan. Bake in the oven for 10 to 12 minutes. Let cool for at least 30 minutes.
Place the cashews, lemon juice, maple syrup, vanilla, and lemon flavoring into a high-powered blender and blend on high for 1 to 2 minutes or until the mixture resembles thick cream. Add the cooked millet to the blender and blend again on high until ultrasmooth, scraping down the blender jar as needed. Pour the filling into cooled crust. Let sit at room temperature for about an hour, then refrigerate for a few hours to set.
Yield: 8 servings
This pie is a nutrient-packed dessert that is as delicious as it is healthy. Agar is a seaweed gel that will cause the filling, when cooked and cooled, to become firm. If I don’t have any pumpkin purée on hand I bake a fresh sugar pie pumpkin or butternut squash and then measure out 3 cups of the cooked, mashed flesh. See here for instructions on baking sugar pie pumpkins and other winter squash.
⅓ cup raw pecans or walnuts
1 cup brown rice flour
½ cup arrowroot powder
½ teaspoon sea salt
6 tablespoons organic palm shortening or organic butter
4 to 5 tablespoons cold water
¾ cup raw cashews
½ cup water
3 cups sugar pie pumpkin purée
¾ cup pure maple syrup
¼ cup arrowroot powder
1¼ teaspoons agar powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Preheat the oven to 350°F. Set out one deep-dish 9-inch pie plate.
To make the crust, place the nuts, brown rice flour, arrowroot powder, and sea salt into a food processor fitted with the “s” blade and process until the nuts are finely ground into the flour. Add the palm shortening and pulse a few times to incorporate the fat into the flour. Add the water and process until the dough forms a ball. Press the dough into the pie plate, flute edges, and prebake for about 12 minutes.
To make the filling, place the cashews and water in a high-powered blender and blend until smooth. Add the remaining ingredients for the filling to the blender and blend until smooth. If you don’t own a high-powered blender, then place the cashew mixture into a food processor, add the remaining filling ingredients, and process until smooth.
Pour the filling into the prebaked crust and bake for about 55 minutes. Let pie set at room temperature for 1 hour to cool, then refrigerate to set fully.
Yield: 8 servings
Serve this simple, nutritious grain-free crisp in autumn when apples are in season. I like to make this dessert and serve it after a hearty meal of roasted organic chicken, root vegetables, and steamed kale.
4 to 5 apples, cored and thinly sliced
1 tablespoon arrowroot powder
1 tablespoon pure maple syrup or honey
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 cups raw walnuts
1 cup Medjool dates, pitted
¼ cup arrowroot powder
2 to 3 teaspoons ground cinnamon
2 to 4 tablespoons virgin coconut oil
⅛ teaspoon sea salt
Preheat the oven to 350°F. Set out an 8 x 8-inch glass baking dish.
To make the filling, place all the ingredients into the baking dish and toss together.
To make the topping, add the walnuts to a food processor fitted with the “s” blade and process until coarsely ground. Add the dates, arrowroot, cinnamon, coconut oil, and sea salt and process again until the dates are very finely ground and the mixture is combined.
Sprinkle the topping over the filling and bake the crisp for 35 to 40 minutes, or until the apples are juicy and bubbling. Serve warm.
Yield: 6 to 8 servings
Variation: Add ½ to 1 cup fresh or frozen cranberries to the filling along with an extra tablespoon of maple syrup or honey.
When purchasing rolled oats, be sure to always buy organic. You can order gluten-free, organic oats online if you can’t find them locally. Nonorganic oats (including gluten-free) are sprayed with herbicides that damage the digestive system. You can use this topping with any fruit filling. Try apple-cranberry, blackberry-nectarine, or strawberry-rhubarb.
4 to 5 medium peaches, sliced
2 heaping cups fresh blueberries
2 tablespoons coconut sugar or pure maple syrup
1 tablespoon arrowroot powder
¼ teaspoon cardamom
¼ teaspoon ground nutmeg
2 cups organic gluten-free rolled oats
¼ cup brown rice flour
¼ cup arrowroot powder
1 teaspoon ground cinnamon
⅛ teaspoon sea salt
½ cup melted virgin coconut oil or organic butter
¼ cup pure maple syrup
Preheat the oven to 375°F. Set out an 8 x 8-inch glass baking dish.
To make the filling, add all the ingredients to the baking dish and gently toss together.
To make the topping, place the rolled oats, brown rice flour, arrowroot powder, cinnamon, and sea salt into a bowl and mix well to combine. Add the melted coconut oil and maple syrup and stir together. Crumble the topping over the fruit.
Bake the crisp for about 40 minutes. Serve warm.
Yield: about 6 to 8 servings
I love making this summertime dessert when the raspberries are just coming into season. If raspberries are not available try fresh strawberries, blueberries, or pears!
2 heaping cups fresh raspberries
2 cups diced rhubarb
¼ to ½ cup coconut sugar
2 tablespoons arrowroot powder
1 teaspoon finely grated orange zest (optional)
¼ teaspoon ground cardamom
1½ cups blanched almond flour
¼ cup coconut flour
¼ cup arrowroot powder
2 teaspoons baking powder
½ teaspoon sea salt
4 tablespoons organic palm shortening
3 large organic eggs
3 tablespoons pure maple syrup
Preheat the oven to 375°F. Set out an 8 x 8-inch glass baking dish.
To make the filling, add all the ingredients to the baking dish and toss together.
To make the topping, whisk together the almond flour, coconut flour, arrowroot powder, baking powder, and sea salt in a medium mixing bowl. Cut in the shortening using your fingers until pea-size crumbs form. Add the eggs and maple syrup and stir with a fork to combine.
Drop large spoonfuls of the topping onto the filling. I like to drop nine spoonfuls (three rows of three).
Bake the cobbler for approximately 35 minutes. Serve warm.
Yield: 6 to 9 servings
These gluten-free cookies use Medjool dates as the main sweetener. Dates are rich in minerals and B vitamins. I always use sprouted brown rice flour when making these, but regular brown rice flour works as well. Serve the cookies with raw almond milk for a healthy treat!
1 cup Medjool dates, pitted
2 tablespoons ground golden flaxseeds
1 cup hot water
¾ cup melted virgin coconut oil, plus more for greasing the cookie sheet
¼ cup coconut sugar (optional)
2 teaspoons vanilla extract
1½ cups brown rice flour
½ cup tapioca flour or arrowroot powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ to 1 cup organic dark chocolate chips
Preheat the oven to 350°F. Grease the cookie sheet with coconut oil.
Place the pitted dates and flaxseeds into a small bowl, cover with the hot water, and soak for about 15 minutes. Then place the soaked dates, flaxseeds, and water into a blender and purée. Add the coconut oil, coconut sugar if using, and the vanilla and blend again.
In a separate bowl, mix together the brown rice flour, tapioca flour, baking powder, baking soda, and sea salt. Add the wet ingredients to the dry and mix together with a wooden spoon or beat with an electric mixer. Fold in the chocolate chips.
Drop the mixture by large spoonfuls onto the prepared cookie sheet. Gently flatten each cookie with oiled or wet hands.
Bake for 14 to 16 minutes; the baking time will depend on what size the cookies are. Larger cookies need a little extra time and smaller cookies a little less. Transfer to a wire rack to cool. Store in an airtight container for up to 4 days.
Yield: 1½ dozen cookies
This cookie recipe isn’t too sweet. It would make a good snack for school or work. Pair a few cookies with some kale chips and raw carrot sticks for a healthy afternoon snack or light lunch!
2 cups raw hazelnuts
⅓ cup raw cacao powder
2 tablespoons coconut flour
¼ teaspoon baking soda
¼ teaspoon sea salt
4 tablespoons cold organic butter or virgin coconut oil
¼ cup pure maple syrup
2 large organic eggs
1 teaspoon vanilla extract
½ cup dried goji berries
Preheat the oven to 350°F. Line a cookie sheet with unbleached parchment paper.
Place the hazelnuts into a food processor fitted with the “s” blade and process to a fine meal. Add the remaining dry ingredients and pulse until combined.
Add the butter or coconut oil and pulse. Add the maple syrup, eggs, and vanilla and process to combine. Add the goji berries and pulse briefly just enough to mix them in. Let the dough sit for a few minutes.
Drop the dough by spoonfuls onto the lined cookie sheet. With wet hands, gently flatten each one. Bake for 12 to 15 minutes. Remove from oven and transfer to a wire rack to cool.
Yield: 18 cookies
Not only are these cookies gluten-free, but they are also vegan, meaning they contain no dairy or eggs. The combination of the orange zest and shredded coconut gives these cookies a sweet flavor without needing to use a lot of sugar in the recipe.
⅓ cup softened virgin coconut oil, plus more for greasing the cookie sheet
¼ cup pure maple syrup
1 tablespoon ground golden flaxseeds
1 to 2 teaspoons vanilla extract
½ teaspoon finely grated orange zest
½ cup raw cashews, ground
1 cup brown rice flour
¼ cup tapioca flour
½ cup shredded organic coconut
½ teaspoon baking powder
¼ teaspoon sea salt
Preheat the oven to 350°F. Grease a cookie sheet with coconut oil or line with unbleached parchment paper.
Place the coconut oil, maple syrup, flaxseeds, vanilla, and orange zest into a medium bowl and blend on high with an electric mixer for about 2 minutes.
Add the cashews to a coffee grinder or mini food processor and process until finely ground.
In a separate bowl, mix together the brown rice flour, tapioca flour, coconut, ground cashews, baking powder, and sea salt. Pour the wet ingredients into the dry and mix together with an electric mixer until well combined.
Form the dough into balls then place on the prepared cookie sheet. Gently flatten each ball with wet or oiled hands. Bake for 12 to 15 minutes. Transfer to a wire rack to cool; the cookies will be somewhat crumbly when hot, but will harden as they cool.
Yield: 1 dozen cookies
These amazing little gluten-free cookies are fun to make with children. They can help roll out the dough and cut it into shapes using different cookie cutters. Try pumpkins for Halloween, gingerbread people and stars for Christmas, and hearts for Valentine’s Day. Frost with the Cashew-Honey Icing (here).
½ cup softened virgin coconut oil or unsalted organic butter
2 tablespoons ground flaxseeds
½ cup coconut sugar
¼ cup blackstrap molasses
¼ cup pumpkin purée
2 to 3 teaspoons vanilla extract
1½ cups brown rice flour
½ cup tapioca flour
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
In a medium mixing bowl, beat together the coconut oil, flaxseeds, coconut sugar, molasses, pumpkin purée, and vanilla with an electric mixer.
In a separate bowl, combine the brown rice flour, tapioca flour, baking soda, sea salt, and spices. Add the dry ingredients to the wet and beat together.
Form the dough into a ball, wrap in waxed paper, and place in the refrigerator to chill for 2 to 3 hours.
Preheat the oven to 350°F. Place a large sheet of unbleached parchment paper onto a flat work surface, such as a countertop or table. Place part of the dough onto the parchment and cover with another sheet. Roll out the dough with a rolling pin to a thickness of about ⅛ inch. Cut out with your favorite cookie cutters. Peel away excess dough around the cut shapes. Carefully move the parchment paper and cookies onto a large cookie sheet.
Bake for about 15 to 16 minutes. Gently remove the cookies from the cookie sheet with a thin spatula and transfer to a wire rack to cool; the cookies will crisp as they cool.
Yield: 1½ to 2 dozen cookies
I love that these egg-free and grain-free cookies are sweetened completely with nutrient-dense Medjool dates. I always feel good seeing my children pack one of these protein-rich cookies in their school lunches! Serve these cookies with chai tea for a nourishing afternoon snack.
1 cup pitted Medjool dates
2 tablespoons blackstrap molasses
1 teaspoon nonalcoholic vanilla extract
1 cup creamy roasted almond butter
1 tablespoon warm water
2 teaspoons psyllium husk powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
Preheat the oven to 350°F. Line a cookie sheet with unbleached parchment paper.
Place all the ingredients into a food processor fitted with the “s” blade and process until the dates are finely ground and the mixture is combined.
Roll the dough into 1-inch balls and place onto the prepared cookie sheet. Flatten the balls with the palm of your hand. Bake for about 10 to 15 minutes, depending on the size of the cookies. Transfer to a wire rack to cool.
Yield: 1 to 1½ dozen cookies
Serve these healthy mini cupcakes for a Halloween party, birthday party, or any other celebration. Decorate with the Yam Frosting (here) and unsweetened shredded coconut, raw cacao nibs, or finely chopped walnuts.
½ cup coconut flour
6 tablespoons raw cacao powder
¾ teaspoon baking soda
¼ teaspoon sea salt
6 large organic eggs
½ cup pure maple syrup
⅓ cup melted virgin coconut oil
2 teaspoons vanilla extract
Preheat the oven to 350°F. Line a 24-cup mini muffin pan with unbleached paper liners.
In a medium mixing bowl, whisk together the dry ingredients. In a separate bowl or blender whisk or blend together the wet ingredients. Pour the wet into the dry and quickly whisk together.
Spoon the batter into the muffin cups, filling them all the way to the top. Bake the cupcakes for 15 to 20 minutes. Transfer to a wire rack to cool completely. Frost and decorate if desired.
Yield: 24 mini cupcakes
I like to frost these cupcakes with the Honey–Cream Cheese Frosting (here) and decorate them with fresh edible flowers. If you don’t have vanilla powder then add 1 tablespoon of vanilla extract to the wet ingredients instead.
2 cups blanched almond flour, packed
¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon organic vanilla powder
4 large organic eggs
¾ cup pure maple syrup
½ cup melted virgin coconut oil
Preheat the oven to 350°F. Line a 12-cup muffin pan with unbleached paper liners.
In a medium bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and vigorously whisk together until combined.
Spoon the batter into the lined muffin cups. Bake the cupcakes for approximately 25 minutes. Transfer to a wire rack to cool completely before frosting.
Yield: 1 dozen cupcakes
Nobody can tell that this cake is grain and gluten-free! Top it with the Fudgy Coconut Frosting (here) just after it comes out of the oven. If you prefer a layered cake, bake the cake in two 10-inch round cake pans instead.
1 cup coconut flour
¾ cup arrowroot powder
2 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon sea salt
2 cups mashed ripe banana (about 4 to 6 bananas)
1 cup melted virgin coconut oil, plus more for greasing the dish
1 cup coconut sugar
10 large organic eggs
2 teaspoons vanilla extract
Preheat the oven to 350°F. Grease a 9 x 13-inch glass baking dish with coconut oil.
In a medium mixing bowl, whisk together the dry ingredients and set aside.
Add all the wet ingredients to a blender and purée on high until ingredients are thoroughly combined. If you are using a high-powered blender then add the dry ingredients and blend again until combined. If you don’t have a high-powered blender, then pour the wet into the dry and vigorously beat together with a wire whisk until completely combined.
Pour the batter into the baking dish and bake for 35 to 40 minutes, or until a knife inserted in the cake comes out clean.
Yield: about 15 servings
This recipe is very versatile. Don’t like cranberries? Substitute blueberries, apricots, pitted cherries, or sliced apples with cinnamon. The texture and flavor of this cake tastes best the day it is made. Serve it with a mug of warm spice tea at the end of a good meal.
1 tablespoon softened organic butter or virgin coconut oil
1 tablespoon pure maple syrup
1 tablespoon arrowroot powder
2 cups fresh cranberries
6 tablespoons coconut flour
6 tablespoons arrowroot powder
2 teaspoons baking powder
¼ teaspoon sea salt
4 large organic eggs
4 tablespoons melted organic butter or virgin coconut oil
¼ cup pure maple syrup
finely grated zest of 1 organic orange
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
Preheat the oven to 350°F. Place a 9-inch cake pan onto a sheet of unbleached parchment paper and draw a line around the bottom with a pencil. Cut out the circle and place it onto the bottom of the cake pan. Grease the sides of the pan with butter or coconut oil.
To prepare the fruit, mix together the butter or coconut oil, maple syrup, and arrowroot powder in a small bowl. Spread the mixture onto the parchment paper in the cake pan using an offset spatula. Arrange the cranberries on top of the butter-syrup mixture.
Whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet into the dry and quickly whisk together until combined. Pour the batter over the fruit and spread evenly with the back of a spoon or spatula.
Bake for 30 to 35 minutes. Transfer to a wire rack to cool for 15 to 20 minutes then carefully invert the cake onto a plate and peel off the parchment paper. Let cool completely and serve.
Yield: 6 to 8 servings
Serve this cake with a dollop of Whipped Vanilla Coconut Cream (here) and fresh berries. Double the recipe and bake it in two 9-inch cake pans for a layered cake.
1 cup creamy roasted almond butter
2 large organic eggs
⅓ cup melted virgin coconut oil, plus more for greasing the pan
⅓ cup pure maple syrup
¼ cup raw cacao powder
2 teaspoons vanilla extract
½ teaspoon organic almond extract
½ teaspoon baking soda
¼ teaspoon sea salt
Preheat the oven to 350°F. Lightly grease an 8 x 8-inch pan with coconut oil.
Place all the ingredients into a food processor fitted with the “s” blade and process until combined. Pour the batter into the pan and spread out evenly. Bake for about 30 minutes. Cool, slice, and serve.
Yield: about 9 servings
Variation: Add ¼ cup coconut sugar for a sweeter cake.
The extra richness in this cake comes from the beets, which provide moisture, sweetness, and added minerals. Serve the cake with fresh organic berries or Warm Berry Sauce (here).
2 cups brown rice flour
½ cup tapioca flour
¾ cup raw cacao powder
1½ teaspoons baking soda
½ teaspoon sea salt
1 cup warm water
¼ cup ground chia seeds
½ cup melted virgin coconut oil, plus more for greasing the pan
2 large organic eggs
1 cup pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
1 cup grated cooked beets (about 1 large beet)
Preheat the oven to 350°F. Oil a Bundt pan with coconut oil.
In a medium bowl, place the brown rice flour, tapioca flour, cacao powder, baking soda, and sea salt and whisk together.
Place the water and chia into a small bowl and whisk together. Set aside for about 5 minutes. Add the chia-water mixture to a blender along with the melted oil, eggs, maple syrup, vinegar, and vanilla and blend on high until smooth. Pour the wet ingredients into the dry and vigorously whisk together. Fold in the cooked grated beets.
Immediately pour the batter into the prepared pan and bake in the preheated oven for 40 to 45 minutes.
Remove the cake from the oven and let cool in the pan for about 10 minutes. Then invert it onto a cake platter or plate. Let cool and serve.
Yield: 8 to 10 servings
This scrumptious dessert will delight gingerbread lovers of all kind. We like to make this cake for either Thanksgiving or Christmas as a special treat. This cake is delicious served on its own or with the cashew sauce.
2 cups brown rice flour
½ cup tapioca flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ cup ground chia seeds
½ cup warm water
½ cup melted virgin coconut oil, plus more for greasing the dish
½ cup pure maple syrup
½ cup blackstrap molasses
1 tablespoon vanilla extract
½ cup raw cashews
2 to 3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 to 3 tablespoons water
Preheat the oven to 350°F. Oil an 8 x 8-inch glass baking dish.
Combine the dry ingredients in a medium mixing bowl. In a separate small bowl, whisk together the ground chia and the warm water; set aside for about 5 minutes. Add the chia-water mixture to a blender along with the other wet ingredients and blend until smooth.
Pour the wet ingredients into the dry and mix well with a wire whisk. Pour the batter into the prepared baking dish and bake for about 30 minutes.
To make the sauce, place all the ingredients in a blender and blend until smooth and creamy. Let cake cool for about 10 minutes. When ready to serve, slice the cake and drizzle each piece with maple-cashew sauce.
Yield: 8 to 12 servings
Serve a piece of this nourishing cake along with a cup of green tea and a hard-boiled egg for a quick lunch. It also makes a healthy treat for your child’s lunch box. Dollop with Whipped Vanilla Coconut Cream (here) for a healthy, sweet treat. If you don’t have cashew butter on hand, use almond butter instead.
virgin coconut oil, for greasing the pan
1½ cups cashew butter
2 large organic eggs
⅓ to ½ cup coconut sugar
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 cup grated zucchini
½ cup raisins or dried currants
½ cup dark chocolate chips
Preheat the oven to 350°F. Grease an 8 x 8-inch pan with coconut oil.
In a medium mixing bowl, beat together the cashew butter, eggs, coconut sugar, baking soda, sea salt, and spices. Beat in the grated zucchini and any optional additions. Let the batter rest for a few minutes, then beat again.
Pour the batter into the prepared pan and bake for about 30 minutes. Remove from the oven and cool for at least 25 minutes before cutting and serving.
Yield: about 9 servings
This delightful alternative to ice cream uses plant-based ingredients to create a nutrient-dense creamy frozen dessert rich in antioxidants.
½ cup raw cashews
freshly squeezed juice of 1 large Valencia orange
1 teaspoon nonalcoholic vanilla extract
1 small ripe avocado
1 cup frozen raspberries
½ to 1 cup frozen strawberries
½ cup frozen peach slices
If you own a high-powered blender you can blend all of the ingredients in it. Otherwise, use a regular blender to blend the cashews, orange juice, and vanilla until smooth and creamy.
Transfer the cashew mixture to a food processor fitted with the “s” blade and add the avocado, frozen raspberries, frozen strawberries, and frozen peach slices then process until smooth, thick, and creamy.
Serve immediately, or freeze for later use. To serve the frozen nut cream, let it stand at room temperature for about 10 minutes, then place into the food processor and process until soft and creamy.
Yield: 4 servings
Frozen bananas can create the creamiest dairy-free ice cream! Whenever our bananas are getting too ripe I peel them and freeze them whole in large containers; this way we always have a supply for smoothies and sweet treats like this recipe! Serve with fresh berries and raw cacao nibs.
½ cup raw cashews
2 tablespoons water
¼ cup pure maple syrup
3 large frozen bananas, broken into chunks
2 to 4 tablespoons raw cacao powder
If you own a high-powered blender, you can blend all of the ingredients in it. Otherwise, use a blender to blend the cashews, water, and maple syrup until creamy and smooth. Then transfer the cashew mixture to a food processor, add the frozen banana chunks and the cacao powder, and process until smooth, thick, and creamy.
Serve the nut cream immediately, or freeze for later use. To serve the frozen nut cream, let it stand at room temperature for about 10 minutes, then place it into a food processor and process until soft and creamy.
Yield: 4 servings
Chilling the coconut milk beforehand helps to solidify it into ice cream during churning. This nutritious dairy-free ice cream is full of beneficial fats found in the coconut milk and hemp seeds. It’s quite simple to make your own ice cream, and once you do, you’ll likely never go back to the store-bought stuff!
two 14-ounce cans full-fat coconut milk, chilled
6 to 8 tablespoons raw honey or coconut nectar
¼ cup hemp seeds, plus more for garnish
1 teaspoon organic vanilla powder
½ teaspoon organic almond extract
1½ cups chopped frozen cherries, plus more for garnish
¼ to ½ cup raw cacao nibs or organic dark chocolate chips, plus more for garnish
Place the coconut milk, honey, hemp seeds, vanilla, and almond extract into a high-powered blender and blend until smooth.
Pour the mixture into your ice cream maker, add the chopped frozen cherries and cacao nibs, and process according to the manufacturer’s directions. I usually let mine churn for 20 to 25 minutes and then transfer to a container for storing in the freezer.
Freeze for 2 to 3 hours, or until ready to serve. Sprinkle each serving with cacao nibs and hemp seeds, and a fresh cherry or two.
Yield: about 8 servings
These amazing little treats are perfect for an afternoon summer snack or evening dessert. You will need a set of Popsicle molds for these. You can add more or less cacao powder depending on how rich you would like your fudgesicles.
1 small ripe avocado
4 fresh black mission figs
4 Medjool dates, pitted
2 to 4 tablespoons raw cacao powder
Place all the ingredients in a food processor or high-powered blender and blend on high for 1 to 2 minutes, or until very smooth and creamy, adding just enough water sufficient for blending.
Pour the mixture into Popsicle molds, insert sticks, and freeze for 6 to 8 hours or overnight.
Yield: 4 to 6 fudgesicles
Use this simple, nutritious icing recipe to decorate cakes or cookies. Once chilled you can spread it onto cookies and then decorate them, or place it into a cake decorating bag and pipe pretty designs onto your dessert. Add natural food dyes for colored variations. The icing will become soft at temperatures above 75°F, so keep that in mind if you are planning on bringing a decorated cake to a summer picnic in the park.
¼ cup raw cashew butter
2 tablespoons melted virgin coconut oil
2 tablespoons raw honey
¼ teaspoon nonalcoholic vanilla extract
⅛ teaspoon organic almond extract
Place all the ingredients into a small bowl and mix together using a fork. Chill in the refrigerator for 1 to 2 hours. Stir again before using.
Yield: ½ cup
This recipe makes enough frosting to frost a dozen cupcakes. Sometimes I will use lavender honey and omit the orange zest; other times I will add vanilla and almond extracts in place of the orange zest.
8 ounces organic cream cheese
3 to 4 tablespoons raw honey
½ teaspoon finely grated orange zest
Place all the ingredients into a mixing bowl and beat together with an electric mixer. Store in the refrigerator until ready to use.
Yield: about 1½ cups
Use this decadent dairy-free frosting to frost the grain-free Banana Cake (here) or drizzle over the Decadent Chocolate Bundt Cake (here). You can get coconut cream by refrigerating a can of full-fat coconut milk for a few hours, then opening the can and scooping the hard cream off the top.
6 tablespoons virgin coconut oil
3 ounces organic bittersweet chocolate
½ to ¾ cup coconut sugar
3 tablespoons arrowroot powder
⅓ cup coconut cream
2 to 3 teaspoons raw coconut vinegar
In a small saucepan, combine the coconut oil, chocolate, and coconut sugar and whisk over very low heat until melted. Whisk in the arrowroot powder, coconut cream, and vinegar. Pour the mixture into a blender and blend on high for about 60 seconds.
Pour the warm frosting over a sheet cake, or refrigerate the frosting until thickened, then spread onto cupcakes.
Yield: about 1½ cups
This healthy, bright orange frosting gets its color and sweetness from the use of mashed, cooked yams. Use this recipe to frost a cake or cupcakes for Halloween, Thanksgiving, or a birthday party. This recipe makes enough frosting for one dozen cupcakes; double it for a layered cake.
¾ cup cooked, mashed yams (still warm)
6 tablespoons virgin coconut oil
¼ cup pure maple syrup
2 tablespoons unsweetened applesauce
2 tablespoons arrowroot powder
2 teaspoons vanilla extract
pinch sea salt
Place all the ingredients into a high-powered blender and blend until very smooth and creamy. Scrape the frosting from the blender into a container and refrigerate until firm. If you would like it to chill and firm up quickly you can place the container in your freezer for 30 to 40 minutes, stirring every so often, until firm. Spread the frosting onto your favorite cupcakes.
Yield: about 2 cups
Use this simple recipe as a replacement for whipped heavy cream. Dollop it on top of fresh strawberries and blueberries, or use to frost cupcakes. The coconut cream will begin to soften as it sits at room temperature, and will soften quickly on a hot summer afternoon so be sure to keep it chilled. You can easily rewhip it after you remove the container from the refrigerator.
two 14-ounce cans full-fat coconut milk, chilled for 12 hours
1 to 2 tablespoons coconut nectar, honey, or maple syrup
½ teaspoon organic vanilla bean powder
pinch sea salt
After the cans of coconut milk have chilled, open them up and scoop the thick white coconut cream from the top. Pour the watery milk into a jar and reserve to use in your favorite fruit smoothie.
Place the coconut cream, coconut nectar, vanilla, and sea salt into a mixing bowl. Using an electric mixer, whip the chilled cream to soft peaks. Serve immediately, or store in a covered glass container in the refrigerator for up to a week.
Yield: about 1 cup