Category: Dessert

Categories
Dessert Family Friendly

Dreamy Avocado Ice Cream

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Dreamy Avocado Ice Cream

You will need an ice cream maker for this recipe. But if you don’t have one, this also makes a phenomenal mousse – just chill well in the refrigerator after blending.  

Makes 8 servings

Ingredients

  • 3-4 Avocados, ripened (such as Hass), about 1 1/2 pounds
  • 1/2 cup Granulated Sugar
  • 1 cup Reduced Fat (2%) Plain Greek Yogurt (or non-dairy Greek yogurt)
  • 1/2 cup Cashew Cream (optional)
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt (optional)
  • 1 Tablespoon Vodka* (optional, for keeping ice cream scoopable)

Optional add ins:

  • Chopped dark chocolate
  • Coarsely chopped pistachios or other nuts

Instructions

  1. Slice avocados in half and remove pits. With a spoon, scoop the avocado flesh into a food processor in chunks. Add sugar, Greek yogurt, cream, lime juice, vanilla, and salt. Puree until smooth and the sugar is completely dissolved, about 2 minutes.
  2. Freeze according to your ice cream maker’s instructions. ( Optional add-ins: About 5-10 minutes before the freezing time is complete, add the chopped chocolate or nuts and continue to mix.) Serve immediately (the mixture will have the consistency of soft serve) or freeze in an airtight container for 2 to 4 hours for a firmer consistency.
  3. After 4 hours, if not using the vodka, the mixture will become very firm. Let rest on counter 15-20 minutes prior to serving.

 

Adapted from WellPlated.com

Categories
Dessert Family Friendly Snacks

Fruit Salsa with Cinnamon Chips

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Fruit Salsa with Cinnamon Chips

This is an extremely healthy, delicious snack or dessert that the whole family will love.

Feel free to use a combination of your favorite fruit in season. Firm frozen fruit can be used.

Fruit Salsa:

Ingredients

  • 1/2 cup sliced strawberries
  • 1/2 cup blueberries
  • 1 apple
  • 1-pound sliced peaches
  • 1/2 cup pineapple chunks
  • 3 tablespoons all-fruit jelly 
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh mint leaves

Instructions

  1. Finely chop all fruit.
  2. Chiffonade (finely slice) the mint.
  3. Juice the lemon and whisk with the jelly in a small bowl.
  4. Combine fruit, mint, and jelly-lemon mixture in a large bowl and stir gently to evenly coat the fruit. Taste and adjust flavors as needed.
  5. Refrigerate to combine flavors while the chips are prepared.

Sweet Tortilla Chips:

Ingredients

  • 6 six-inch corn tortillas
  • Olive oil spray
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray both sides of the tortillas with oil.
  3. Stack tortillas and cut into sixths with a sharp knife. Arrange tortilla wedges on a parchment paper lined baking sheet in a single layer, using two sheets if needed.
  4. Sprinkle chips with cinnamon and bake for 5-8 minutes, then flip/rotate chips, and bake for 5-10 minutes more. Cool for 10 minutes. (Chips will be done when crisp at the edges. They will crisp up more when cooling.)
  5. Serve with salsa and enjoy!
Categories
Dessert Family Friendly Snacks

Easy Chocolate Hummus

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Easy Chocolate Hummus

This delicious dessert-hummus is so packed with healthful ingredients that you could have it for breakfast or a snack –  anytime that you need to satisfy that sweet-tooth.

Makes about 1 cup 

Ingredients:

  • 1 can black beans (or chickpeas), drained and rinsed
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsweetened baking cocoa
  • 2 tablespoons almond butter (or other nut butter)
  • 1 tablespoon ground flax seed 
  • 2 tablespoons water (more as needed to thin)
  • Pinch of salt (optional)

Instructions:

  1. In a small bowl, mix ground flax seeds with 2 tablespoons water and let sit for 1 – 2 minutes.
  2. In a food processor, combine all the ingredients.
  3. Puree until smooth, about 30-60 seconds, scraping down the sides as needed.  Add a teaspoon or two of water at a time to create the desired consistency.
  4. Serve with banana slices, strawberries, apple slices, raspberries, toasted nuts, whole grain graham crackers or pretzels, etc.

Variations:

  • Double chocolate: Add a small handful of chocolate chips.
  • Mint-chocolate: Add a few drops of pure peppermint extract.
  • Almond joy: Add some shredded coconut and a little almond extract.
  • Mexican chocolate: Sprinkle in some cinnamon and cayenne.
  • Mocha: Add a pinch of instant coffee.
Categories
Dessert

Chocolate Amaranth Pudding with Cardamom Pears

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Chocolate Amaranth Pudding with Cardamom Pears

A simple and elegant dessert highlighting the beauty of whole grain amaranth.

Makes 4 servings

Ingredients

Chocolate Amaranth Pudding:

  • ½ cup amaranth
  • 2 cups oat milk (or other plant milk)
  • 3.5 oz (100g) dark chocolate (about 3/4 cup chips)
  • 1 Tbsp maple syrup

Poached Pears:

  • 2 bosc pears (with stems if available)
  • 5 cardamom pods (or 1 teaspoon ground cardamom)
  • 1 cinnamon stick
  • 1 vanilla bean, split open lengthwise (or 1 tsp. vanilla)
  • 2 Tbsp raw sugar (or brown sugar)
  • 4 cups water

Instructions

Pudding:

  1. Place amaranth into a small pot, add oat milk and bring to boil. Cover and simmer for about 35 minutes. Watch carefully, stirring frequently toward the end of the cooking time. Remove from the heat and leave to stand for 5 minutes, covered.
  2. Chop the chocolate and stir into amaranth until completely melted, add maple syrup to taste.

Pears:

  1. Place the spices, vanilla, sugar and water into a medium pot and bring to a low boil.
  2. Carefully peel pears (running peeler from top to bottom and removing as much peel as possible) and place standing into the pot.  Simmer for about 25 minutes or until soft when tested with a knife. Remove and cool enough to handle.

To serve:

  1. Quarter the pears lengthwise. You can leave one of the quarters with the stem or slice to remove.  Dice any remaining pear and dry on a kitchen towel to remove excess moisture. Repeat for remaining pears.
  2. Now place diced pear pieces at the bottom of a ramekin.  Spoon pudding on top. Top with the pear slice.
  3. Cool to room temperature.
  4. Using a vegetable peeler, run the peeler along the edge of a chocolate bar to create curls directly on the dessert dish.  (They will break if you try to transfer them.)

Enjoy!

 

Adapted from Nirvana Cakery

Categories
Dessert Sauces, Dips & Dressings

Light & Luscious Whipped Topping

Light & Luscious Whipped Topping

This is a delicious topping that has a light, frothy consistency, a bit like meringue. And it contains no fat making it heart and brain healthy.

Makes about 3 cups or 8 servings

Ingredients

  • ½ cup aquafaba (liquid from 1 can of chickpeas), low or no sodium added
  • 1/8 teaspoon cream of tartar
  • ¼ cup powdered sugar, more to taste
  • 1 ½ teaspoon pure vanilla extract

Instructions

  1. Drain the liquid from a can of chickpeas into a large bowl, reserving the chickpeas for another use. The amount will be approximately 1/2 cup of liquid, but it doesn’t have to be exact.
  2. Add the cream of tartar (to help the whipping process). Using a hand mixer, mix on medium speed for a couple of minutes until frothy. Then, beat for about 4 minutes on high speed, until stiff peaks form.
  3. Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth.
  4. Serve immediately for best results. This topping separates fairly quickly and it is not recommended to store it in the refrigerator. You can store extra in the freezer, for a Cool Whip-like topping that you can use to top berries, or other desserts. Perfect for a hot summer day!
Categories
Dessert

Nut Brittle

Nut Brittle

In the South, brittle-making was usually reserved for days with low humidity so that the brittle wouldn’t go soggy. Storing brittle in a closed container in the fridge will also help keep it crisp.

Ingredients:

  • 2 Tbsp plant-based butter
  • 6 Tbsp maple syrup (or 4 Tbsp maple syrup + 2 Tbsp yacon syrup)
  • 3 Tbsp coconut sugar
  • 1 ½ cups raw nuts of your choice (cashew halves, walnut halves, blanched slivered almonds, pumpkin seeds, sunflower seeds), single variety or a mixture
  • small pinch sea salt (optional)

 Instructions:

  1. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, covering the entire surface and edges to prevent spilling.
  2. In a small saucepan, add plant butter, maple syrup, and coconut sugar. Warm over medium-low heat for about 3 minutes, stirring occasionally, until the coconut sugar has dissolved.
  3. Remove the pan from the heat and stir in nuts or seeds of choice and salt (optional) until evenly coated.
  4. Pour mixture onto the parchment-lined baking sheet and spread into an even layer with a large spoon. An even layer is important to avoid uneven cooking.
  5. Bake for about 20-25 minutes, rotating the pan halfway through cooking. Watch carefully for the final 10 minutes to avoid burning. For doneness, look for the brittle to be a deep golden brown (usually with the edges slightly more darkly colored). 
  6. Let cool completely and then break into bite-size pieces.
  7. Once completely cooled, store leftovers in a tightly sealed container in the refrigerator. 

 Adapted from Minimalist Bake6

Categories
Dessert Family Friendly Snacks

Snickers Bites

Snickers Bites

…and we love the 2-minute version of this recipe, skip melting the chocolate and, instead, sprinkle the chocolate chips on top of the nut-butter-filled date. No need to freeze – just eat immediately and enjoy!

Ingredients:

  • 12 Medjool dates
  • 1/2 cup crunchy all-natural almond butter (or your favorite nut or seed butter), refrigerated to firm-up
  • 2 Tbs coarsely chopped peanuts (or other favorite nut or seed)
  • 1/4 cup dark chocolate chips
  • sea salt flakes, to taste (optional)

Instructions:

  1. Using a paring knife, carefully cut a lengthwise slit into each date and remove the pits.
  2. Fill each date with chilled nut butter and place on a small baking sheet.
  3. Freeze for 15 minutes to set.
  4. Meanwhile, in a microwave-safe bowl, melt the chocolate chips by microwaving for 30 second intervals, stirring between each interval.
  5. Drizzle the dates with melted chocolate and sprinkle with chopped peanuts (and sea salt flakes if desired).
  6. Serve immediately and refrigerate leftovers in a sealed container.
Categories
Breakfast Dessert Snacks

Berry Crumble

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Berry Crumble

A delicious and satisfying dessert that it so healthy you can feel good about enjoying it anytime. And you can use berries or your favorite stone fruit. Here we made both a mixed berry crumble and a peach crumble, just gathered from our local U-pick farm! 

Ingredients

Crumble:

  • 1 cup rolled oats
  • 1/3 cup oat flour (or other whole grain flour)
  • 1/3 cup of sliced almonds (or coarsely chopped nuts of your choice)
  • 1 tablespoon ground flax seed
  • 1 tsp cinnamon
  • 1/4 tsp salt (optional)
  • 1/3 cup tahini or almond butter
  • 2 tablespoons maple syrup

Fruit filling:

  • 1 ½ pounds berries (or stone fruit), prepared and cut into approx. ¾ inch pieces
  • 1 tablespoon lemon juice
  • 3 tablespoons maple syrup
  • 1 tsp vanilla
  • 2 tablespoons oat flour (or other whole grain flour)

Optional topping:

  • Plant-based (or dairy) plain (or vanilla) yogurt

Instructions

  1. Preheat oven to 375 F. Spray baking dish (or ramekins) with non-stick cooking spray.
  2. In a medium bowl, combine the ingredients for the fruit filling. Spread into the baking dish or divide evenly into ramekins.
  3. In a medium bowl, combine the topping ingredients, mixing to form a clumpy dough. Sprinkle evenly over the top of the fruit.
  4. Bake for 25-35 minutes until the top is lightly browned and a bit crispy. Cool about 10 minutes.
  5. Try serving with a dollop of yogurt.
Categories
Breakfast Dessert Family Friendly

Chia Pudding

Chia Pudding

Chia seeds are high in omega-3 fatty acids that are known to decrease inflammation and protect against heart and brain disease.

Mix these ingredients in individual bowls, making as many servings as desired. 

Ingredients for each serving:

  • 2 tablespoon chia seeds
  • 1/2 cup oat milk (or other plant milk of choice)
  • 1 teaspoon honey (maple syrup, yacon, or other sweetener), optional
  • Seasonal fruit for topping

Instructions:

  1. Pour ingredients into a one-cup jar or bowl and mix well. Let sit for a few minutes then stir thoroughly until well blended.
  2. Cover and refrigerate for at least 2 hours until thickened.
  3. To serve, top with fruit and enjoy!
Categories
Dessert Family Friendly

Chocolate Amaranth Bars

Chocolate Amaranth Bars

The puffed grain in these bars gives them a light and crispy texture similar to wafer cookies. 

Makes 12 bars, about 12 servings

Ingredients

  • 4-6 Tbsp uncooked amaranth – use enough to yield ~1 1/2 cup (or 45 g) popped/puffed amaranth
  • 3/4 cup dark chocolate chips or pieces 
  • 4 Tbsp creamy unsweetened almond butter 
  • 2 teaspoons olive oil  
  • 1 pinch salt
  • 1/2 tsp vanilla extract

Instructions

  1. Line a standard loaf pan (or similar-sized dish) with parchment paper and set aside.
  2. Popping Amaranth:
    1. Heat a large heavy bottomed pan (or Dutch oven) over medium-high to high heat. Set a bowl to the side to hold the popped amaranth. Heat the pan for at least 3 minutes. Once the pan is very hot, add 1 Tbsp un-popped amaranth and cover with a lid. Shake the pot back and forth over the heat to keep the grain moving. If your pan is at the correct temperature, the grains will start popping almost immediately and be done popping by 10 seconds. Quickly empty into the mixing bowl. Don’t worry if there are some un-popped grains left. (If the pan is not hot enough the grains will be slow to pop and may brown or even burn instead. If this happens, discard the batch and increase the heat, allowing the pan to fully warm before adding more grain.  Do not worry, you will soon have it down.)
    2. Continue in batches until you have about 1 ¼ cup popped grain.
  3. In a medium bowl, add the chocolate chips, almond butter, and olive oil. Heat in the microwave in 20-second increments, stirring after each session until the chocolate is melted and you have a smooth batter. Alternatively, the mixture can be heated over a double boiler.
  4. Stir in the salt and vanilla.
  5. Add the popped amaranth to the bowl and stir in gently until the amaranth is evenly coated in chocolate.
  6. Transfer to the parchment-lined pan and smooth into an even layer. Refrigerate until set (about 1 hour), then slice into about 12 bars. Store in the refrigerator.

 

Adapted from Minimalist Baker

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