Dessert Recipes
Papaya Boats
Ingredients
1 ripe papaya
Variety of chopped nuts (walnut, cashew, sunflower, almond, etc…)
1 Tbs. of Greek/plain, non-fat yogurt
Take a ripe papaya (you may buy one and ripen up for a few days- usually orange/yellowish in color), and cut lengthwise. Scoop out all of the black little seeds. Fill in the middle with a combination of chopped nuts then add a “dollop” of yogurt on top.
Fudge Balls
Ingredients
2 cups of dates
2 cups of almond butter
1/2 cup of carob powder
In a food processor, blend the dates to a smooth paste. Add the remaining ingredients and process until smooth. Remove from food processor and form into round ball.
**You can also roll the fudge balls in coconut or sesame seeds for some extra texture.
Tangerine/Citrus Ice Cream
Ingredients
2 cups cashews
1/2 cup coconut butter/oil
1/4 cup raw honey
1 tsp. vanilla extract
3 cup almond milk*
1 cup clementine juice (if clementines are not in season use some other citrus fruit)
2 tsp. clementine zest
pinch of salt
Blend all ingredients in a high-speed blender until smooth. Taste for sweetness, you may need to add extra honey if your clementines are not that sweet. Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenizing attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.
*Almond milk can be home made by blending 1 cup of almonds with 3 cups of water, and straining through a nut milk bag or sieve.
Brownie Bites with Buttery Vanilla Frosting
Ingredients (Brownies)
3 cups pecans
2 Tbsp. almond butter
1/4 cup raw honey
1/4 cup carob powder
pinch of sea salt
Ingredients (Frosting)
2 cups cashews
2 tsp. vanilla
1/4 cups raw honey
1/2 cup water
Start out by making the frosting since it needs a few minutes in the fridge to set. Dump your cashews into the food processor/blender and process into a fine flour. Add in the vanilla, honey, and half of the water into your processor/blender. Because this frosting is going to be thick, it can be hard to get it all mixed up by the blades. Add in more and more water (no more than the 1/2 cup) to thin it out and pause every few seconds to mix things up by hand. Be careful of the temperature of the frosting, it will heat up fast. Once you have the frosting mixed up, fill up your pastry bag, cone, press, etc. and set it in the fridge to firm up.
Now that the frosting is setting it is time to mix up the brownie batter. Dump the pecans into your food processor and process them down to a fine flour, then until it stops moving – some of the pecans will break down and release their oil and they will start to clump and turn into pecan butter. Give it a good stir by hand and then toss in the rest of the ingredients. Continue to process until the mixture forms a solid ball. Transfer to a bowl and give the dough a good stir by hand to make sure it is mixed well.
Grab a small amount of dough and roll into a ball with your hands. Press the ball down with your thumb to flatten it out and make an impression in the middle. Place the flattened brownie bite onto a plate. Prepare the rest of the dough in this fashion. Next, take your frosting out of the fridge and have it all! Fill up the indentation of each brownie bite with ‘a healthy amount’ of the frosting.
These can be eaten right away, though the brownie dough is soft at room temperature. Put into the fridge for thirty minutes to firm up, or if you will not be serving them right away.
Raw Key Lime Pudding
Ingredients
1 cup coconut meat
2 Tbsp. coconut butter/oil
1/2 cup macadamia nuts
1/4 cup coconut water
2 Tbsp. water
1 tsp. key lime juice
1/4 tsp. sea salt
1/2 tsp. of honey
Mix the macadamia nuts, water, coconut water and lime juice in a high-powered blender. Then add all other ingredients and blend until smooth. Refrigerate for at least 1 hour before serving so that pudding may thicken.
Raw Mango Pudding
Ingredients
2 mangos
1/4 lime (optional)
Shredded coconut & chopped pecans, to taste
Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth.
To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste. This also tastes good with jus the pureed mango!
