Category: dessert

To make the nice cream

• In a blender, combine the soaked and drained cashews with the melted coconut oil and water or milk and blend until thick and creamy. You may need to scrape the sides of the container or use a tamper to get the mixture to blend well. If needed add more liquid just to get the cashews to blend smooth. It should result in a thick cream.
• Then add the remaining nice cream ingredients and blend until it resembles soft serve.
• Line a food storage dish with plastic wrap and pour in the mixture. Use a spatula to spread evenly into the dish. Cover and freeze.
• It may be easier, if you don't have a high-speed blender, to make the cashew cream in a blender first, then transfer the mixture to a food processor and add the frozen bananas and remaining ingredients.

To make the brownie:

• Combine the dry ingredients in a mixing bowl., and whisk to remove any lumps.
• In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, use a spatula to combine well. the batter will be thick.
• line a 9x13 pan with parchment paper and pour in the batter, spreading it evenly to the edges of the pan.
• Place in a 350-degree preheated oven and bake for 13-15 minutes.
• Remove and allow to cool completely.

To assemble:

• Remove the nice cream from the freezer, allowing it to thaw lightly.
• Remove the brownies from the pan by flipping pan over and peeling the parchment paper. Cut the brownie in half so you have two 9x6.5 pieces.
• Spread nice cream over one side of the brownie to at least an inch thickness.
• Cover with remaining brownie and wrap in plastic and freeze for at least an hour.
• Remove and use a sharp knife to cut into desired sizes. rewrap in parchment or plastic and keep frozen until ready to eat.

• Preheat oven to 375°F.
• For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the tahini. Cover and pulse until mixed.
• With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened.
• Press onto the bottom and up the sides of 9-inch pie pan.
• For filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes.
• Add to food processor with pumpkin, ¾ cup milk, the dates, date syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth.
• Spread filling into crust.
• Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours.

• Add the nuts or seeds you are using to a food processor and blend into a coarse meal.
• Add the dates and pulse to break them down and combine with the nuts/seeds.
• Add the cacao and spices and blend until its crumbly and sticks together when you press it between your fingers.
• Transfer to a mixing bowl and add water, mixing together after each tablespoon. It should come together into a dough, but should not be wet.
• Line your pan with parchment paper and press the brownie dough into it evenly, firmly pressing down.
• Place in the refrigerator to chill while you mix the frosting.
• In a mixing bowl add the cacao powder, salt and maple syrup
• melt the coconut butter or oil and whisk into the cacao and sweetener, mixing until completely smooth and shiny.
• Pour the frosting over the brownie and spread evenly. Chill for an hour.

For the filling

• Add berries to a blender and puree.
• To the puree, add the avocado, coconut cream and cacao powder and blend well, stopping and scraping down sides when needed.
• Next, add in the sweeteners, nut butter and aminos or salt. Blend well.
• Transfer mixture to a small bowl. Line a cookie sheet with parchment paper.
• Use a small scoop or tablespoon to portion the filling into small dollops on the parchment paper.
• Place cookie sheet in the freezer while you make the coating.

For the coating

• Melt the coconut oil and cacao butter in a bowl in a warm oven or over boiling water. Whisk to melt evenly.
• Add the liquid sweetener you're using along with the cacao powder and vanilla and whisk together until its shiny and smooth.

Assembly

• Remove filling from the freezer when its firm to the touch.
• You can dip the filling balls in the cacao coating, and place back on the parchment paper.
• To garnish each truffle, sprinkle with a pinch of berry powder. This is optional.
• Or you can drizzle the cacao coating over the filling, chill them to set the coating, turn them over and drizzle again to completely cover them in chocolate.
• Chill until ready to serve.

For the crust

• Combine nuts and oats and sugar in a food processor and pulse to a coarse meal texture.
• Add the coconut oil and pulse to incorporate.
• Add water and pulse until mixture begins to stick together.
• Transfer to a 8-9 in pie pan and press into the bottom with a slight edge up the side of the pan.

For the filling

• Melt the chocolate chips, by placing in a small glass baking dish in a preheated 300 degree oven or toaster oven. Or in a bowl over a pan of boiling water. *see note below to substitute.
• wipe out any crumbs from the food processor and add the tofu and avocado. Turn on and blend until smooth.
• Add the vanilla, salt and melted chocolate and blend again until the chocolate is evenly combined, scraping down the sides when necessary.
• If using strawberries, wash and slice them making a layer over the crust. If using bananas, I recommend waiting until you serve to put slices on top of the pie.
• Transfer filling to crust and smooth evenly. Chill for at least two hours.

For the whip cream

• Chill the can of coconut milk for at least an hour.
• Open can and scoop out the solid cream into a bowl, reserving the liquid to add to smoothies or soups.
• To the cream add vanilla and sugar. Whisk or beat using a hand mixer.
• Chill until ready to serve.

• In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. If you don’t have premade date paste, make that first in the blender, adding 1/2 cup packed, pitted dates and 2 tablespoons of water. Blend. Then add other ingredients.
• Add in the pumpkin puree and spices, blend again to combine. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds.
• Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours. This makes great shot glass desserts. Just portion into glasses and chill. Enjoy!