Category: dessert

Banana nice cream with granola

Eat Frozen Banana Nice Cream & Be Nice to Yourself!

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When you need a frozen creamy dessert, blend up this frozen banana nice cream and enjoy! You’ll feel like your indulging, but there’s everything right about this dessert and nothing to be ashamed of. Frozen banana nice cream to the rescue!

You need to plan ahead so that you have frozen bananas in the freezer ready to go. The coconut milk can be substituted with almond or oat milk, but coconut is quite a bit creamier if you use the canned full fat coconut milk. Then all you need is a little vanilla and you are set!

By the way this does work with other frozen fruit and vegetables.  Try adding frozen cauliflower to bump the nutrients or even frozen spinach and add a little mint. One of my favorites besides banana Is frozen cherries. So give this recipe a try and You’ll never go back to dairy ice cream. Finish it off with a crunchy granola topping.

Print Recipe

Coconut Banana Nice Cream

Creamy delicious and hits the spot!
Prep Time15 minutes
Course: Dessert
Keyword: banana, coconut milk
Servings: 4
Author: Chef Kim

Equipment

  • blender or food processor

Ingredients

  • 3 cups frozen banan chunks can substitute other frozen fruit
  • 1/4 cup coconut milk substitute almond or oat
  • 1/2 tsp vanilla or 1/2 vanilla bean, scraped

Instructions

  • A day ahead of making this dessert, peel and freeze a bunch of bananas, breaking them into chunks.
  • When you’re ready to have dessert, place three cups of the frozen banana chunks into a blender or food processor.
  • Add the coconut milk (almond or oat) and vanilla.
  • If using a blender, start on low speed and increase up to high speed, stopping and scraping the container sides and blending again to incorporate.
  • If using a food processor, begin by pulsing the mixture to break the bananas down and then blend constantly until it becomes creamy. You may have to stop and scrape the sides.
  • If the mixture is having a hard time blending, add more milk a tablespoon at a time until a thick soft serve consistency is reached..
  • Portion out into serving bowls. Top with granola, chopped nuts, cacao powder or nibs.
  • Serve and enjoy. This is also delicious served with your favorite cake, brownie or between cookies.

 

 

Lemon-berry tart

This Lemon Berry Tart Won’t Disappoint!

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With it’s refreshing lemon flavor and fresh bright berries, this plant-based lemon-berry tart won’t disappoint! Delicious, yet dairy free, refined sugar free and gluten free, so it’s practically appropriate for anyone. This beautiful tart is perfect for a special occasion, but easy enough to make as a treat for a weekday meal.

I make it with a raw crust, but if you have a favorite pastry crust, you can use it, just be sure to bake it before filling. You can also try using different milks for the filling, just keep in mind that the full fat coconut milk makes it’s really creamy.

For the berries, you can use fresh cut berries like the strawberries pictured, or any other berry or even cherries. Another variation  is spreading a layer of Berry Chia Jam on the crust, then cover with the cooked milk filling.

So go ahead and treat yourself to this refreshing lemon tart.

Lemon-berry tart
Print Recipe

Lemon-Berry Tart

Delicious And creamy plant-based Lemon tart.
Prep Time1 hour
Course: Dessert
Cuisine: American
Keyword: almond, berries, coconut milk, lemon, oats, raw crust
Servings: 8
Author: Chef Kim

Equipment

  • blender
  • Small sauce pan
  • 8” Tart pan or springform pan

Ingredients

Crust

  • 1 cup oats
  • 1 cup almond flour
  • Pinch Salt
  • 2 Tbsp maple syrup or honey
  • 2 Tbsp Coconut oil melted
  • 1-2 Tbsp water

Lemon Cream Filling

  • 1 can full fat coconut milk
  • 3 Tbsp maple syrup
  • 1/2 cup oat or almond milk
  • 1 tsp vanilla
  • 1/3 cup fresh lemon juice
  • 1 Tbsp lemon zest
  • 2 Tbsp corn starch or arrowroot powder
  • 1 tsp agar agar
  • 1 cup fresh berries or 1/2 cup berry jam

Instructions

For the crust:

  • Add the oats, almond flour and salt to a food processor or blender and pulse to reach a flour texture.
  • Add the sweetener and oil and pulse to combine.
  • Add 1 Tbsp. of water and pulse, adding another only if the crust mixture does not stick together when pinched.
  • Press into the bottom of a tart pan and up the sides slightly. Place in the freezer, while you make the filling.

For the filling:

  • In a small saucepan, gently warm the coconut milk and maple syrup, stir in a pinch of salt.
  • In a blender, combine the oat milk, lemon juice, zest, vanilla, cornstarch and agar agar and blend until smooth.
  • Bring coconut milk to a simmer and then add the mixture from the blender while you whisk.
  • Bring to a boil for 3 minutes, continue to whisk. Remove from the heat and let cool to room temp.
  • Remove crust from freezer and add sliced berries or spread the crust with jam.
  • When the filling has cooled, pour over the berries and crust and refrigerate for at least four hours or overnight.
  • Garnish with fresh berries on top or drizzle with thinned jam.

Notes

To make individual tarts, line cupcake tin or ramekins with parchment paper or paper liners and press crust into the paper. 
Try different berries to vary the flavor or I think cherries or a fruit coulee would also be delicious. 

Mocha Energy Love Bites

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I made these yummy little bites at a recent snack class and it was the favorite recipe of the night. They come together very quickly with a food processor and keep for weeks in the refrigerator.

It’s a great recipe to double and make a big batch and keep ready in the freezer, for a quick pick-me-up. I tend to gravitate to them when it’s time to prepare dinner. Just having a little something to wake up the taste buds while prepping makes the process go a little more smoothly. Plus they satisfy the urge without eating half a bag of chips.

We all struggle with making healthy snacking choices and these are sure to please..if you like coffee and chocolate! So make a batch this weekend and see how much better you feel after snacking on these!

Print Recipe

Mocha Energy Love Bites

Packed to the brim with flavor and nutrients to keep you going through the slumps in your day.
Prep Time15 minutes
Course: Snack
Cuisine: American
Keyword: gluten free,, sugar-free, vegan
Servings: 6

Equipment

  • food processor

Ingredients

  • 1 cup almonds, Brazil or hazel nuts
  • 1 tsp espresso powder or coffee extract
  • 2 tbsp cacao powder
  • 2 tbsp vanilla protein powder
  • 12 dates pitted and soft
  • 3 tbsp cacao nibs
  • 2 tbsp chia seeds
  • pinch salt

Instructions

  • Combine the nuts, espresso, cacao, protein powder and salt in a food processor and
    process into flour.
    Add half the dates and process adding more dates until the mixture forms into
    dough. It may take a few more or less depending on the stickiness of your
    dates. Then add the nibs and seeds and pulse a couple times to incorporate them
    evenly.
    Scoop into balls or transfer the dough onto a sheet of plastic wrap, fold over
    plastic to cover dough and press into a rectangle an inch thick. Cut into
    bite size pieces.
    Bites will keep for several weeks if kept sealed at room temperature, or longer
    refrigerated.






 

 

Chocolate Swirl Cookies

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These swirl cookies are pretty quick to put together. I adapted this from a recipe I saw on Audrey’s unconventionalbaker.com blog. I decided to use almond and tapioca flour along with a 5-seed butter. The flavor and texture is really nice. This recipe is definitely a keeper. You can change up the nut or seed butter to change up the flavor. This recipe makes 12-15 cookies.

  • 1/4 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tablespoons 5-seed butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • pinch salt

Process the ingredients in a food processor until a dough is formed. If the dough is too sticky to roll out, sprinkle with a little more flour. If it is too dry to stick together, add a little more syrup. Scoop the dough onto a sheet of parchment and press into a disc. Let this rest while you make the chocolate dough, no need to clean the processor container.

  • 1/3 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tablespoons cacao powder
  • 2 tablespoons 5-seed butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • pinch salt

Process everything in the food processor until it becomes a dough. Add a little more flour or maple syrup if the consistency needs adjusting. Scoop the dough onto a sheet of parchment and press into a disc. Cover with another piece of parchment and roll out into a rectangle of 1/4 in thickness. Remove top sheet and place on the vanilla dough and repeat, rolling into a rectangle of similar size and thickness.

Remove top parchment sheet and set aside. Take the sheet with the chocolate dough and flip it over onto the vanilla dough and remove the sheet of parchment paper. On the longest side of the rectangle, lift the bottom parchment sheet up and over using it to help roll both layers of dough into a log.

Use a serrated knife or a length of dental floss to cut through the dough into 1/4 inch slices. Lay the slices flat onto a parchment lined cookie sheet and bake at 350 for 10 minutes. Let cool and then store in sealed container.

 

Pecan Fingers

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These delicate cookies are a remake of the traditional buttery sugary cookie that was always one of my favorites. By replacing the sugar, butter and flour, you get a gluten free, sugar free, vegan delight.  Recipe makes about 20 cookies.

  • 1/4 cup olive oil
  • 1/4 cup organic vegan butter at room temperature
  • 1/4 cup powdered monk fruit-erythritol blend, more for dusting**
  • 1/2 cup almond flour or oat flour
  • 1/4 cup tapioca flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Whip the butter and olive oil together until emulsified and light. If you have crystallized and not powdered monk fruit, put a 1/2 cup in a blender and blend until powdered. Add 1/4 cup of the monk fruit and remaining flours and vanilla to the oil mixture and beat until completely combined and smooth. Stir in chopped pecans. Chill the dough for 30 minutes.

Preheat oven to 350 . Using a small spoon, scoop and roll into short logs and place on a parchment lined cookie sheet.  Bake for 20 minutes in the middle of the oven, until lightly browned.

**I powder my own sweetener rather than paying the higher price for already powdered monk fruit. I use a small container blender with the flat blade base which grinds grains, seeds and powders granulated sweeteners.

Nutty Tahini Fudge

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This is a delicious candy alternative and so easy to stir together. It takes a little time to set up in the freezer, but well worth the wait.  This is a treat that is gluten and dairy free. If nuts are something you avoid, add in chopped pumpkin or sunflower seeds for texture in place of the almonds.

You’ll need:

  • 1/2 cup tahini
  • 3 tablespoons of cacao powder
  • 2 tablespoons maple syrup
  • 4 tablespoons cacao butter or coconut oil
  • pinch of Himalayan salt
  • 1/2 cup chopped almonds
  • 1/3 dried cranberries or cherries (optional)

Melt the cacao butter or coconut oil in a mixing bowl over a pot of steaming water.  When melted, add the tahini, cacao powder, maple syrup and salt. Stir with a whisk to combine into until smooth. Then add in the chopped nuts and dried fruit, if using.

Line a small rimmed dish with parchment paper and pour in the mixture, smoothing out the top.

Chill in the freezer for two hours, cut and serve. Keep refrigerated. Fudge will last for two weeks in refrigerator, longer in the freezer.

Gluten-free Pumpkin Molasses Ginger Cookies

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  • 1/4 cup coconut oil, soft
  • 3/4 cup coconut sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup molasses
  • 1 cup oat flour
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ginger powder
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove powder
  • 1/4 teaspoon pink or grey salt

Preheat oven to 350 degrees.

Use a blender to mix the coconut oil, coconut sugar, pumpkin and molasses together until smooth. In a mixing bowl, combine the remaining ingredients and stir to mix well. Then add the pumpkin mixture and stir with a spatula or wooden spoon, just until the flour is completely incorporated. The dough is a little thin, so use a 2 tablespoon scoop to spoon the dough onto parchment lined cookie sheets. Sprinkle a little coconut or cane sugar over each mound of dough. Bake for 20-25 minutes until the cookies start to crisp around the edges. Let cool and enjoy!

Berry Oat Mylk

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Making your own oat mylk is so easy and economical. Adding berries takes it to a new level of enjoyment and can be frozen into popsicles.

  • 1 cup old fashioned oats
  • 4 cups water
  • 2 cups berries, your choice or use cherries, mango, kiwi or pineapple
  • softened dates, depending on the sweetness of fruit. I usually add 5 and adjust more after tasting if needed.
  • Adding spices/herbs that you like add a nice flavor variation (cinnamon, chili, cardamom, nutmeg, mint, basil, etc.)

Combine everything in a blender and blend until smooth and creamy. You can drink it like this, but I prefer to strain out the remaining oat fiber and berry seeds, so I pour the mixture through a nut milk bag or fine strainer/sieve. Refrigerate and enjoy by the glassful, poured over granola or chopped fruit, or freeze in popsicle molds or ice cubes trays for frozen treat..

 

Berry- Spacho

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This is a wonderfully refreshing cool starter or dessert soup. Perfect at the height of berry season or you can use frozen berries that have been thawed.

  • 2-3 cups fresh berries, mixture is nice (strawberries, black, blue or raspberries)
  • 1 kiwi, diced
  • 1 apple, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup chopped fresh mint
  • 1 lemon, squeezed
  • 11/2 cup fresh / frozen berries ( these are for blending so frozen and thawed is fine, I like strawberries  and raspberries for this. Blueberries will thicken up because of all the pectin they naturally have, so use more l juice or water if using them.)
  • 2 oranges, peeled and seeds removed or 1 cup juice
  • 5 softened dates
  • 1 cup water
  • pinch of cayenne, optional

In a mixing bowl, add fresh berries, diced kiwi, apple, cucumber and mint. In a blender, combine the lemon juice, fresh/frozen berries, dates, oranges and water. Blend into a creamy sauce. Pour this over the diced fruit and serve or chill. Sprinkle with a pinch of cayenne when ready to serve.

 

 

Frozen Berry Lemon Bars

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  • 1 can chickpeas, you only want the liquid. (Use the beans for making hummus or bake them for a crunchy salad topping.)
  • 1 teaspoon lemon juice
  • 1/4 cup cane sugar, ground fine

Combine the chickpea liquid and lemon juice in a mixing bowl and using a hand or stand mixer, beat until soft peaks form. This takes a couple minutes. Then add sugar and beat until firm peaks form. Set this aside while you make the cashew cream.

  • 1 cup raw cashews, soaked for 2 hours
  • 5 dates, softened
  • 2 lemons, juice and zest
  • 1/4-1/2 cup water

Strain the cashews from soaking water and add to a blender with dates and lemon juice/zest. Add 1/4 cup water and blend starting on low speed until the cashews begin breaking up and then adjust speed to high. Add more water only if you need to in order for it to blend smoothly. Blend until smooth and creamy. Taste and add

  • 1-2 drops of lemon essential oil (only if you need more lemon flavor)
  • 2 Tablespoons of melted coconut oil

Blend until thoroughly combined and creamy. Pour this cashew cream into the meringue, folding gently, rather than mixing. Then fold in:

  •  1 cup raspberries, fresh or frozen ( I like to break frozen berries into pieces)

Line a pan with parchment or plastic wrap. Pour the mixture over a coconut-date crust that has been pressed into a pan and then freeze for several hours. For ice cream bars without a crust, spread into a plastic wrap-lined square pan and freeze.

  • For a crust:
  • 1/2 cup nuts or seeds
  • 1/2 cup pitted soft dates
  • 1 1/2 cups coconut shreds
  • Pinch salt

In a food processor, pulse until everything breaks down into a crumble that will hold together when pressed or pinched.

If you only want coconut crust, increase coconut by 1/2 cup and omit the nuts.

Let me know if you give this a try. I really liked the light refreshing taste and the ice cream- like texture without having to use an ice cream maker.