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Vegan Desserts

Fresh Apricot Cherry Tartlet

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 This week we are seeing triple digits in California and instead of eating something heavy and warm, Daniel and I thought it would be refreshing to start this sweltering summer with salads, fresh spring rolls, and a no-bake fruit tart made with fresh apricots and cherries!

Apricots contain vitamin C, beta-carotene (vitamin A), iron, fiber, potassium, thiamin, niacin, and several additional antioxidants and phytochemicals such as quercetin and catechins. These phytochemicals are potent  nutrients that help to lower inflammation and  protect blood vessels from damage.

What better way to nourish your body then eating a plant-powered dessert? Enjoy this recipe!

Prep time: 20 min. Chill time (opt): 2 hrs. Serves 2

For the Crust:
1/2 cup cashews
1/2 cup almonds
4-5 Medjool dates, pitted
1/2 c dried cherries

For the Filing:
3-4 fresh apricots, pitted, soaked if hardened
8-10 dried apricots

For the Topping:
5-6 dark cherries, sliced and pitted and
3 fresh apricots, sliced, pitted, and arranged as crescent moons.

Directions:
  • Line a 6-inch tart pans with parchment paper. Blend ingredients for the crust in a food processor and pulse until well mixed, sticky and crumbled. Scoop out mixture and press into tart pan.
  • For the filling, add the fresh apricots to a high-speed blender and blend until mushy. Then add the dried apricots and continue blending until smooth (it is ok to have a few chunks).
  • Spread the filling onto the crust and top with a layer of fresh apricots and cherries.
  • Serve it fresh or store in the fridge for 2-4 hours to let harden a bit more before serving. Once chilled, it will hold together better when serving.  This tart is very tasty when eaten the next day too!

CHEESECAKE WITH RASPBERRY COMPOTE

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This is a delicious cheesecake recipe was adapted from Daniel’s mothers original recipe, and is a favorite from his childhood. It is best served after being chilled in the refrigerator for at least four hours and served with a mixed berry compote. It can be stored in the refrigerator for 5-6 days and in the freezer for several weeks!
Makes 10-12 slices 

Granola Pie Crust: 

To make the crust, use 3 cups granola (I used the whole bag of Udi’s GF 12 oz granola)
4 Tbsp of soy milk to moisten.
Crust directions:
Put granola in a food processor and grind to desired texture. Add soy milk and mix thoroughly. Press into a 9 inch pie dish.
Filling: 
2 containers Tofu Cream Cheese, 8 oz.
1 container Tofu Sour Cream, 6 oz.
1/2 cup +3 tbsp honey
3 Tbsp lemon juice
1 tsp vanilla extract
3 tsp egg replacer (Ener-G Egg Repalcer)
2 tbsp water
pinch of salt
Filling Directions: 
Gently whisk egg replacer with water. Beat cream cheese, sour cream, and honey in food processor, or with an electric mixer until soft and creamy. Add lemon juice, vanilla, and salt. Continue mixing/processing  and add egg replacer mixture. Pour into granola pie crust and bake 30-40 minutes on 350 degrees. Set aside to cool. Store in the refrigerator until firm.
See recipe for Dark Cherry Compote recipe and if desired, substitute cherries for frozen mixed berries or raspberries!

Valentine’s Day Nut Butter Bites

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These Valentine’s Day Nut Butter Bites are a healthier pick-me-up than the tempting candy bar looking you in the eye from the vending machine.
Here’s what you will need –  
Almond butter 2 Tbsp
Peanut butter 2 Tbsp
Coconut chips ¼ cup
Raisins ¼ cup
Medjool Dates, 5
Almonds, raw, 1 cup
Hemp seeds, hulled, 1/8 cup
(optional): Raw cacao, carob, plant-based protein, beet, or raspberry powders.

Directions – makes 16 Bites 
1. Remove pits from the dates. Place all ingredients into a large food processor.
2. Pulse until all ingredients are all mixed, crumbly, and just starting to clump together.
3. Taking a tablespoon, scoop out, and level the mixture. Roll the tablespoon-size mixture with your hands into a ball. Continue until you get about 16 bite-size pieces.

4. You can enjoy them as they are or place powders in dipping bowls. Roll a piece in the plant-based powder until the surface is evenly covered. Store in a sealed container in the fridge. They can last up to a week.

Nutritional Facts
Serving Size: 4 per serving
Calories 463 Kcal
Protein 13 g
Fat 30 g
Cholesterol 0 mg
Carbs 43 g
Fiber 9 g
Calcium 152 mg
Potassium 135 mg
Iron 3 mg
Sodium 176 mg

Dr. Nedley’s Maple Walnut Cookies

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dr-nedleys-maple-walnut-cookies

Neil Nedley, MD, is the founder of the successful Depression and Anxiety Recovery Program. This program emphasizes plant-based foods for healing from the inside out. These omega-3 rich cookies come from his book, “Depression, The Way Out” and they are always a hit at parties! Enjoy making Dr. Nedley’s Maple Walnut Cookies!

Ingredients: 
2 1/2 cups whole raw walnuts, shelled
2/3 cup all purpose gluten free flour
1 teaspoon salt
1/3 cup ground flaxseed
1/3 cup mini vegan chocolate chips (or carob chips)
1/2 cup maple syrup
2 teaspoons vanilla extract

Directions: 
Makes about one dozen.
Preheat the oven to 350ºF

1) Place walnuts in a food processor and pulse until they are all broken into crumbs.
2) Combine all the ingredients into medium mixing bowl.
3) Drop a spoonful unto a baking sheet lined with parchment paper or silicon baking mat. Depending on how flat you place them on the cookie sheet, they won’t spread too much. However, give them room to breath while baking!
4) Bake for 12 minutes and let cool before removing from the cookie sheet. They also taste soft and chewy the day after!
* Kitchen tip: when doubling or tripling this recipe add in the salt to taste. I tripled the recipe and had well over 3 dozen but I only used 2 teaspoons of salt.
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80/10/10 FullyRaw Love Bites

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FullyRaw Love Bites

I have been wanting to make this recipe for a while now!!!!!!! The inspiration really belongs to Kristina Carrillo-Bucaram. My gorgeous fully raw cousin who runs the largest organic foods co-op in the U.S. I highly encourage you to “Like” Kristina’s Facebook page. She interned with Dr. Douglas Graham and follows his 80/10/10 diet. 80% carbs, 10% fats, 10% protein. This program is challenging but it succeeds at optimal health, enhanced mood, energy, because you are thriving on an enormous supply of raw plant based foods! Fruits and Vegetables, with very little nuts and seeds. basically you are at your prime on this diet!

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Banana Blueberry Blondies

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Blondies660X440For my vegetarian friends, here is a delicious breakfast/dessert/comfort food option if you enjoy the traditional brownie or two (or three). I came up with this after an unsuccessful search for baking soda in the house. However, I did not lose hope! I remember reading in Counsels on Diet & Food, how baking soda caused inflammation of the stomach so I decided to try something without any added chemicals. I have not had a chance to “veganize” this yet, however I am always up to the challenge (I imagine 2 tablespoons of ground up chia seeds with water would do just fine)!

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