Category: dessert

holiday cookies

Gluten-Free Peppermint Bark Cookies

Chef KimLeave a Comment on Gluten-Free Peppermint Bark Cookies

These peppermint bark cookies are perfect for the Christmas table, neighborhood cookie swapor as a special treat for the mint lover in your life.

You can make these vegan by using vegan butter and coconut or cashew yogurt. I like a thicker Greek style yogurt. This adds a softness to the cookies.

You can double this recipe and make larger cookies, just cook accordingly, you want them tender in the center when you pull them from the oven.

 

holiday cookies
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Gluten-free Peppermint Bark Cookies

Soft and full of peppermint bark in each bite.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: gluten free,, peppermint
Servings: 18
Author: Chef Kim

Ingredients

  • 1/4 cup butter sub vegan butter
  • 1/4 cup mild olive oil
  • 1/2 cup yogurt sub dairy free
  • 1/2 tablespoon flax meal mixed with 2 tablespoons water
  • 2/3 cup turbinado sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cup 1:1gluten free flour Pamelas or King Arthur are good
  • 2/3 cup Andes peppermint bark cut into chunks
  • 2 tablespoons sugar for pressing

Instructions

  • Combine the flax meal and water in a small measuring cup and let sit for 10 minutes to gel up. Let ingredients sit at room temperature for
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a bowl, using a hand mixer, whip the butter until light and creamy. Add the oil and mix for another minute.
  • Add the yogurt, flax mixture, sugar, vanilla and peppermint extract and mix until well combined.
  • Add the baking soda, salt and half the flour. Mix until combined. Add the remaining flour gradually while mixing on low speed. You may need to add up to a 1/4 cup of additional flour if the dough is too sticky.
  • Fold in the chopped peppermint bark. Use a small ice cream scoop or 2 tablespoons to portion the dough onto the baking sheet.
  • Spray or brush oil on the bottom of a glass and dip it in the extra sugar and then press down each dough portion. Keep dipping and pressing (no need to add more oil) until the cookies are slightly flattened. about 1/2 inch thick.
  • Bake for 10 minutes or until just barely light brown on the edges. Remove from oven and cool completely, Enjoy!
tahini fudge brownie

Tahini Fudge Brownie

Chef KimLeave a Comment on Tahini Fudge Brownie

The combination of chewy fudge walnut brownie and creamy tahini fudge is equivalent to the death by chocolate cakes you find in restaurants, but better for you.

The brownie comes together in a food processor, using creamy dates to bind the walnuts and cacao into a chewy fudgy dough. Then you just whisk the tahini fudge together and layer on top of the brownie. Chill to set and then enjoy!

These tahini brownies are a great source of fiber, and omega 3 fats which are helpful for reducing inflammation. Sesame seeds which make up the tahini, are a good source of calcium. So, this dessert is one that truly has some benefits and yet tastes more decadent that a chocolate cake.

Give it a try and let me know how you like it. Enjoy!

tahini fudge brownie
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Tahini Fudge Walnut Brownie

Chocolatey fudgy walnut brownie topped with a creamy tahini fudge layer.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: brownies, fudge, gluten free,, tahini, vegan, walnuts
Servings: 12
Calories: 471kcal
Author: Chef Kim

Equipment

Ingredients

Brownie

  • 4 cups walnuts
  • 1 1/3 cups dates
  • 2/3 cup cacao powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1-2 tbsp water

Fudge layer

Instructions

  • Place walnuts in a food processor and pulse to break down in to a rough meal.
  • Add cacao powder and pulse again to combine.
  • Add the dates, vanilla and salt and process until the mixture starts binding together. Add one tablespoon water and pulse to combine.
  • Test the mixture by pinching some between your finger and thumb. It should be moist and hold together without a crumb texture. If crumbs, add another tablespoon of water and pulse again.
  • Press this mixture into a parchment lined square or round pan.
  • Make the ganache by melting the coconut oil, adding the maple syrup and cacao powder and whisking until it turns thick, smooth and shiny.
  • Add in the tahini and use a whisk to completely incorporate. It will be thick, whisk until smooth.
  • Pout over brownie and smooth with spatula. Sprinkle with cacao nibs.
  • Chill for 2 hours before cutting and serving. Enjoy!

Nutrition

Serving: 95g | Calories: 471kcal | Carbohydrates: 25g | Protein: 13g | Fat: 33g | Sodium: 7mg | Potassium: 674mg | Fiber: 11g | Calcium: 105mg | Iron: 5mg

Cranberry Pecan Cashew Cheesecake

Chef KimLeave a Comment on Cranberry Pecan Cashew Cheesecake

Make this Cranberry Pecan Cashew Cheesecake to impress or to indulge a little. This really is a luscious combination for the holidays or anytime you have a special occasion. It may look harder than it is, it only takes a little time to put together and then at least four hours to chill.

This cheesecake is not a cloyingly sweet dessert, its main sweetness comes from dates and orange juice, so there’s no refined sugar and it won’t spike blood sugar because of the fiber and fat content, which slows sugar absorption. Enjoyed it with a sparkling holiday drink.

cranberry pecan cheesecake
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Cranberry Pecan Cashew Cheesecake

A festive and delicious combination that is sure to please! Creamy cashew cheesecake with bits of tangy cranberry and crunchy pecans.
Prep Time30 minutes
Chill time4 hours
Course: Dessert
Cuisine: American
Keyword: cashew, cheesecake, cranberries, pecans
Servings: 12
Calories: 537kcal
Author: Chef Kim

Equipment

Ingredients

Crust

  • 2 cup pecans or almonds
  • ¼ cup cocoa / carob powder optional
  • 3 tablespoons coconut oil

Cheesecake Filling

  • 2 cups cashews soaked 30
  • minutes
  • 3/4 cup dates soaked in
  • 1/2 pure water
  • 3/4 cup fresh orange juice
  • 1 teaspoon vanilla
  • Pinch salt
  • 3/4 cup melted coconut oil
  • 1/2 cup fresh cranberries chopped
  • 1 cup pecans chopped

Ganache

  • 2 tablespoons coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup

Instructions

  • If desired, use the food processor to roughly chop the cranberries and pecans separately. Set aside.
  • For the crust: combine pecans and cacao in food processor and blend into a meal.
  • Add melted oil and pulse to combine. You may need 1 additional tablespoon of oil if using almonds. Press into a parchment lined 9in spring-form pan.
  • For the cheesecake: Add the dates and water to the blender and blend to create a paste. (If your dates are hard, you may need to soak your dates for ten minutes in warm water to soften.)
  • Add in the cashews, orange juice, vanilla and salt, blend until smooth.
  • Add in melted coconut oil and continue to blend until the oil is incorporated.
  • Pour into a bowl and stir in cranberries and pecans. Pour mixture into crust, smooth the top with a spatula and refrigerate for at least four hours to set. Or freeze.
  • Top with ganache, if desired. For ganache: melt oil using water bath or microwave, add the cacao and maple syrup, whisk to combine until shiny and smooth. Pour over cheesecake

Notes

The ganache can be used as a layer on top of the crust or swirled into the cheesecake filling.
 

Nutrition

Serving: 111g | Calories: 537kcal | Carbohydrates: 27.5g | Protein: 8g | Fat: 46.5g | Sodium: 2mg | Potassium: 437mg | Fiber: 6g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
cookie pie

Chickpea Chocolate Chip Cookie Pie

Chef KimLeave a Comment on Chickpea Chocolate Chip Cookie Pie

Cookies are not thought of as healthy foods, but these chickpea chocolate chip cookies are a healthier alternative to typical ones when you want to satisfy your cookie craving.

The chickpeas in this recipe are packed with fiber, which helps to stabilize blood sugar, and they provide a bit of protein along with complex carbohydrates, vitamins and minerals.

Dates and applesauce or banana are used as sweeteners for this cooking and bring with them a host of fiber and antioxidants, which is a much better option than the mound of sugar found in regular cookies.

The chocolate chips can be your choice, but I like to look for ones that are dairy free and made with coconut sugar. Give this cookie recipe a try and see if it will satisfy your internal cookie monster.

cookie pie
Print Recipe

Chickpea Chocolate Chip Cookie Pie

Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: chicpea, chocolate chips, date sweetened
Servings: 8
Author: Chef Kim

Equipment

Ingredients

  • 1 cup dates if hard, soak in water for 15 minutes
  • 1/3 cup oat or almond milk
  • 2 tbsp almond butter or peanut butter
  • 1 tsp vanilla extract
  • 2 tbsp apple sauce or mashed banana
  • 1 14oz canned chickpeas
  • 1/2 cup almond flour or sub rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Instructions

  • Soak the dates to soften if they are older or really hard. Roughly chop the dates to make it easier for them to break down.
  • Add the dates, milk, nut butter, vanilla and applesauce or banana to a food processor and process until it forms a paste.
  • Scrape the sides and add the remaining ingredients except for the chocolate chips. Process until you reach a smooth dough consistency. Stir in the chocolate chips.
  • Pour into a parchment lined 8-inch round or square pan, smooth the top and bake at 350 for 30-35 minutes. Let cool for 15 minutes before cutting and serving.
goji orange and spice

Cranberry Compote and Pear Tart

Chef KimLeave a Comment on Cranberry Compote and Pear Tart

This Cranberry and Pear Tart is a perfect fall and holiday dessert. The bright compote made with cranberries, goji berries and raspberries, is full of vitamin C and antioxidants that provide your body with immune supporting polyphenols.

The compote can be used by itself as a jam or spread on bread or crackers, it’s delicious over coconut yogurt and frozen banana ice cream and it pairs well with chocolate!

The crust can also be made into balls and stored in the fridge or freezer for a quick healthy snack.

What does fall taste like? Find out when you layer these flavors together into this seasonal treat, cranberry compote pear tart with ginger crust. Let me know if you give this a go.

goji orange and spice
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Cranberry Compote & Pear Tart with Ginger Crust

Bright and festive pie, easy to prepare!
Prep Time1 hour
Course: Dessert
Cuisine: American
Keyword: cranberry, goji berry, nut crust, orange, pear, rose hips
Servings: 8
Author: Chef Kim

Equipment

Ingredients

Crust:

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 1 tsp cinnamon
  • 1 teaspoon ginger
  • pinch ground cloves
  • 1/2 cup dates pitted

Filling:

  • ½ cup orange juice or apple cider
  • 3 large firm-ripe pears stems removed, cored and thinly sliced about ¼” thick (no need to peel)
  • 1 cup fresh or frozen cranberries thawed
  • 1 navel orange and zest peeled and cut into chunks
  • 1 cup 1cup raspberries, fresh or frozen, thawed
  • 1/2 cup goji berries, soak to soften about 15 minutes, drain
  • 1/4 cup rose hips, soaked in warm water until soft about 1/2 hour and drain
  • 1 tablespoon chia seed
  • 2 tablespoons maple syrup, honey or coconut sugar
  • 1 teaspoons cinnamon and ginger to taste
  • 2 tablespoons orange juice, if needed

Instructions

  • Pour orange juice or cider into a flat dish and slice pears into the juice. Let marinate while you prepare the crust.
  • Prepare the crust by processing the almonds in a food processor until finely ground. Add the walnuts, dates and spices. Pulse on and off until it forms a sticky crumble, but not until it forms a ball. Press into a parchment lined square pan or a round spring form pan.
  • Prepare the cranberry compote: Add cranberries and orange pieces to a food processor and pulse to chop and combine. Add in remaining ingredients, except orange juice, and blend into a chunky compote. If it's too thick add some of the OJ. It will thicken slightly as the chia absorbs the moisture. Chill for 15 minutes.
  • Take the pears out of the juice and layer them evenly over the crust. You should have about three to four layers. Scoop the cranberry mixture on top and spread evenly. Cover and chill in the refrigerator for 2 hours or overnight.

Notes

The compote in this recipe has very high anti-oxidant properties and is great used as a spread, over coconut yoghurt or sliced fruit, or frozen banana ice cream. 

Lemon Tart

Chef Kim2 Comments on Lemon Tart

I love using lemons in dishes, especially sweet breads, cakes, cookies, this lemon tart. Lemon lifts the flavors and add an acidity and brightness to each dish. And I think of using lemon more so in spring and summer than year-round.

I think this lemon tart is pretty and the filling is versatile and can be used several ways. It would make a perfect dessert for Easter.

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Lemon Tart - Vegan

This sweet and tangy lemon tart is perfectly creamy and rich without the dairy.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: cashew, lemon
Servings: 8
Author: Chef Kim

Equipment

Ingredients

For Crust

  • 1 ½ cups cashews
  • 1 cup shredded coconut unsweetened
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

For Lemon Filling:

  • ½ cup oat or almond milk
  • 1 cup cashews, soaked for 1/2 hour in hot water to soften
  • 3/4 cup maple syrup
  • 3/4 cup lemon juice, fresh squeezed
  • 2 tbsp lemon zest
  • 1/2 cup melted coconut oil
  • pinch turmeric

Instructions

Prepare crust:

  • Place the cashews and coconut in a food processor fitted with S blade and blend into a coarse meal.
  • Add the maple syrup and vanilla and pulse until it begins to clump together.
  • Transfer to a removable bottom tart pan or spring form pan. Press evenly into pan. Place in the refrigerator to set while you make the filling.

Prepare the filling:

  • Combine the cashews, milk, maple syrup, lemon juice, zest and turmeric in the blender and blend on high until smooth and creamy.
  • Scrape the sides and add the coconut oil and blend again until the oil is completely incorporated and creamy.
  • Pour this into the chilled crust. Let chill for at least two hours before serving.
  • It is lovely when served topped with fresh berries. Enjoy!
chocolate mint bar

Chocolate Mint Bars

Chef KimLeave a Comment on Chocolate Mint Bars

Ooh! The cooling sensation of this chocolate mint bar is so good. Peppermint and chocolate combine for a one-of-a-kind flavor that seems like it has its own season – winter.

this chocolate mint bar is comprised of a minty brownie base, layered with chewy coconut mint filling and topped with a cacao ganache. You will love it!

Let me know if you try this one!

chocolate mint bar
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Peppermint Layer Bars

Minty chocolate brownie, peppermint coconut filling and ganache topping, without processed sugar.
Prep Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cacao, coconut, mint, walnuts

Equipment

Ingredients

Brownie base

  • 2 cups walnuts
  • 2/3 cup dates
  • 1/3 cup cacao powder
  • 1/2 tsp peppermint extract
  • 1 tbsp water
  • pinch sea salt

Mint Coconut Filling

  • 3 cups coconut, shredded
  • 2 tbsp maple syrup
  • 1/2 tsp peppermint extract
  • 1/2 tsp spirulina for color optional

Chocolate ganache

Instructions

Prepare brownie:

  • Place walnuts in a food processor and pulse to break down into a rough meal.
  • Add cacao powder, salt, peppermint and pulse to mix. Then add the dates and blend until crumbly. Add the water and pulse until the mixture starts to stick together.
  • Line a square pan with parchment paper with the paper extending up two sides for pulling the bars out of the pan.
  • Pour brownie mixture into pan and use hands or spatula to press into an even layer.

Prepare the mint layer:

  • Place the coconut in the food processor and blend until it reaches a fine meal texture. Then add the maple syrup, peppermint and spirulina, if using. Blend until it becomes sticky. Pour and press evenly over the brownie layer.

Prepare ganache:

  • Melt the coconut oil, add maple syrup and cacao powder and whisk until smooth and shiny. Pour over coconut layer and chill for an hour.
  • Cut and enjoy. Keep refrigerated for a week or freeze for up to 3 months.
pumpkin mousse

Pumpkin Mousse with Coconut Cream

Chef KimLeave a Comment on Pumpkin Mousse with Coconut Cream

Are you looking for a quick pumpkin dessert without all the sugar and dairy?This pumpkin mousse with coconut cream blends together quickly and only needs a short time in the fridge to firm up. It’s the perfect dessert to make for your holiday table or whenever you have an extra can of pumpkin puree in the pantry.

The coconut cream used in the recipe is from canned whole fat coconut milk, but you need to chill the can before opening. Refrigerating the can will cause the cream to separate and solidify, which then allows you to scoop out the cream. You can also purchase canned creme de coco, but strain off any water.

Dates are the main sweetener along with maple syrup. If you want to reduce the sugar impact even more, you can omit the maple syrup and increased the amount of dates. Be sure to pit the dates and let them sit covered with water for about ten  minutes to soften them. Before adding them to the blender, strain the dates and squeeze out any extra water.

For a bakes pumpkin pie recipe without the sugar, take a look at this post >> Pumpkin Pie

pumpkin mousse
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Pumpkin Mousse with Coconut Cream

This is pumpkin pie without the crust, creamy no bake mousse with light pillows of sweet coconut cream.
Prep Time30 minutes
chill time1 hour
Course: Dessert
Cuisine: American
Keyword: coconut, pumpkin
Servings: 6
Author: Chef Kim

Equipment

Ingredients

Mousse:

  • 1/2 cup dates, pitted soften in water
  • ¾-1 cup coconut cream, from full-fat canned coconut milk chilled
  • 3 tablespoon maple syrup
  • 2 teaspoon vanilla extract
  • 1 can organic pumpkin puree or cook your own
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 2 tablespoon coconut oil, melted

Cream:

  • 2 cups coconut cream, liquid removed chilled
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • pinch salt

Instructions

Prepare the Mousse:

  • Drain the dates and add to a blender with the coconut cream, maple syrup and vanilla. Puree to break down the dates.
  • Add the remaining ingredients for the mousse, pumpkin, spices and coconut oil and blend until smooth. Pour into serving dishes and chill for 30 minutes or longer. You can also pour this into a raw nut/seed crust or prebaked pie crust.

Prepare the Cream:

  • In a food processor, combine coconut cream, maple syrup, vanilla and salt, whip until combined well. Freeze for 20 minutes until slightly stiff and serve over mousse.

Notes

To use this mousse and cream in a pie crust, make sure to use a nut crust or prebake a traditional crust before filling. You will also need to increase the coconut oil in the mousse to 1/2 cup of melted oil. This will result in being able to cut the pie and have the filling a bit firmer. 
mango fresh and dried

Mango Berry Tart

Chef KimLeave a Comment on Mango Berry Tart

Fresh fruit, no added sugar, amazing taste, what could be better than this mango berry tart. It is easy and quick to pull together.

I made this for a class on Breaking up with Sugar and everyone loved it. When you are eating whole plant foods, there is less of a need to watch your calories and carbs. Whole plant foods are complex carbohydrates and break down slowly for sustained energy and even blood sugar.  Fruit isn’t the culprit, it’s the non-nutritive added sugars in processed foods that are really causing the problems people have with sugar and raising the risk of disease.

This fruit tart is a delicious way to get healthy sweetness into your life. It is simple and fresh and tastes amazing. It looks beautiful as a tart but also layered in glasses to make a parfait that is suitable for breakfast or dessert.

Give it a try!

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Mango Berry Tart / Parfait

Fruity and delicious, creamy and bursting with flavor without added sugar
Prep Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: berries, coconut, dates, mango
Servings: 6
Author: Chef Kim

Equipment

Ingredients

Crust:

  • 2½ cups of shredded coconut
  • ¼ teaspoon vanilla
  • Pinch salt
  • 1/3 cup dates pitted and chopped

Filling:

  • 2 mangos peeled and chopped (or use thawed frozen)
  • ½ cup dried mango soak for 15 minutes in water
  • 2 cups berries single or mixed, I like blackberries
  • 1 teaspoon lime juice

Instructions

Prepare Crust:

  • To a food processor, add coconut, vanilla and salt and pulse to combine.
  • Add the dates and blend until dates are incorporated and mixture holds together when pinched. May need a few more dates.
  • Press into a pie dish or use as a layer or topping for a parfait

Prepare Filling:

  • In a food processor, pulse the dried mango and half of the mango cubes until thick and smooth. Be sure you have soaked the dried mango until softened.
  • Add the remaining mango and pulse a few times, should be chunky. Transfer to a bowl.
  • Fold in the berries and pour into a prepared pie crust or layer in cups for a parfait. Chill for an hour before serving.

Notes

The filling can be used by itself as a fresh fruit pudding.
Nuts can be added if desired to the coconut mixture, remove equal amounts of coconut as added nuts.
Any kind of berry can be used. If using frozen berries, thaw and strain any liquid before adding to the mango puree.
strawberry parfait

Strawberry Rhubarb Parfait

Chef KimLeave a Comment on Strawberry Rhubarb Parfait

Are you ready for a simple delicious dessert? This strawberry rhubarb parfait is for you if you love that combination. The cream is this recipe is sweetened with banana and would be lovely used over raw brownies or fresh fruit as well.

Please take advantage of fresh berries as they become ripe this season. They are definitely better tasting when in season.  Berries are wonderfully packed full of antioxidants and vitamins for supporting a variety of body functions, especially anti-inflammatory and anti-cancer properties. So, get your fill of berries!

This strawberry rhubarb parfait is a good way to get in a serving of berries and feel like you’re treating yourself to something special at the same time.

Print Recipe

Strawberry Rhubarb Parfait

A sweet and tart fruity dessert with a creamy cashew whip topping.
Prep Time30 minutes
soaking time1 hour
Course: Dessert
Cuisine: American
Keyword: cashew, rhubarb, strawberry
Servings: 4
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 2 cups Rhubarb chopped
  • 2 cups Strawberries sliced
  • 1/4 cup honey
  • 1 1/2 cups Cashews soaked for 1 hour and drained
  • 1 cup Water
  • 2 Bananas
  • 1/2 cup chopped nuts or seeds for garnish

Instructions

  • Soak cashews in warm water enough to cover for an hour. Strain and rinse.
  • Place rhubarb, strawberries and honey in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest.
  • Combine cashews, 1/2 cup water and bananas in a blender. Blend very well until smooth and creamy. Add more water to reach desired thickness.
  • Divide the stewed strawberry rhubarb between four serving glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!