Desserts

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15 oz black beans

1/4 - 1/2 cup nut or seed *butter 

1 cup date or *maple syrup

1/2 cup cocoa powder

1/2 -3/4 cup rolled oats (or flour)

1-2 tsp vanilla exrtract

1 tsp baking powder

1 tsp baking soda

Add-ins: nuts, dried fruit, choc chips, etc.

*For kids go heavy on butters & syrup; increase oat flour if needed.

Process wet ingredients; mix dry. Combine both and spread into 8x8 pan and bake at 350 for approx. 35 mins. Let cool before cutting.

1.5 cups chickpeas, drained & rinsed

3 tbl - 1/4 cup maple or agave *syrup

1/4 cup nut or seed *butter

1/4 cup dairy-free chocolate chips

1/2 - 3/4 cup oat or almond flour 

1-2 tsp vanilla exrtract

Add-ins: 

nuts, dried fruit, cocoa powder, etc

*For kids go heavy on butters & syrup

If you'd like to bake into cookies

add 1/2 tsp each baking soda and powder, scoop cookies on parchment-lined sheet pan  & bake at 350-375 for 10-15 mins depending on size of cookies.

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1/2 cup whole wheat pastry flour

1/2 cup all-purpose flour

1/2 cup Dutched cocoa (alkalized)

3/4 cup organic cane sugar

2 Tbl cornstarch or arrowroot powder

1 tsp baking powder

1/2 tsp salt

1/4 cup oil

1/2 cup maple syrup

1/4 plant milk

1 Tbl vanilla extract

Preheat oven to 350.

Prepare mini cupcake pan 

Sift dry ingredients.

Combine wet ingredients.

Fold wet int

Fill 3/4 full

Bake 10-12 minutes.

Let cool. Store leftovers in freezer.

Try add-ins: vegan cocolate chips, nuts, seeds, shreded coconut, etc.

1/2 cup *reduced aquafaba (chickpea) liquid, chilled

1/2 teaspoon cream of tarter

1/2 cup **lightly ground cane sugar, scant

1 teaspoon vanilla

1/2 teaspoon fresh lemon juice (optional, but recommended)

Eat these for breakfast or serve as a healthy dessert with a creamy topping!

2 cups rolled oats

1 cup almond meal

2 tbl hemp seeds

2 tbl flax seeds, ground

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt 

1 tsp - 1 tbl vanilla extract

1/4 cup nut or seed butter

1/4 cup maple syrup

1/4 cup plant milk

Method: 

Blend wet ingredients until smooth

Combine dry ingrients and mix with wet. Form cookies and bake in 350  oven til done. 

Add-Ins:  Nuts, seeds, dried fruit, extracts

Eat this for breakfast or serve as a healthy dessert; it's just that versatile. 

2 cups frozen dark cherries

2 cups frozen blueberries

1/2 cup oat flour

1/4 cup rolled oats

1 tsp baking powder

2/3 cup plant milk

1 tsp vanilla extract

1-2 oranges, zested

Method: Spread fruit in baking dish. Combine remaining ingredients. Pour over fruit and bake @400 until done. Check after 20 mins.

Lemon? or Lime? How about both! This luscious citrus infused topping adds the perfect zing to any cobbler or eat it straight from the blender!

 1 - 12.3 oz package firm *silken tofu

1/3 cup pure maple syrup

1-2  lemons and/or limes, juiced and zested

Method: Blend all ingredients until smooth.

*Must be labeled 'silken'.

Inspired by Jane and Ann Esselstyn   

Rich and decadent, this vegan version of a classic is hard to resist. Top it with aquafaba whipped cream, cashew cream, or try it with Silken Lemon-Lime Topping.  It's all good!

1/2 cup almond or pecan butter

1/2 cup date paste

1 1/2  tbl low-sodium tamari sauce

1 tsp vanilla extract

1 cup cocoa or cacao powder

water, as needed

Method: Blend all ingredients in food processor until smooth. Scrape into prepared pie crust.

Storage Freeze; allow to soften

These are always gobbled down quickly!.

RECIPE SOON!

RECIPE SOON!

RECIPE COMING SOON!