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Dessert Recipes


Amazing Avocado Gelato (Vegan, Gluten-Free, ng)

Goji Nut Truffles

Avocado gelato? Yes, it may sound abit weird, but I haven’'t met a kid yet who doesn’'t LOVE it. Avocado gelato is a lower-sugar, lighter-calorie adaptation of a recipe from my friend Jenny Ross, who owns the raw-food restaurant 118 Degrees. Raw, live, and luscious!

Ingredients:

  • 3 avocados
  • ¼ cup coconut butter
  • ¼ cup honey (agave or rice syrup for vegans)
  • 3 tablespoons sugar-free chocolate protein powder vegan)
  • 2 tablespoons raw cacao powder
  • ½ cup almond milk, unsweetened
  • 3 tablespoons coconut flakes, unsweetened
  • 1 dropper full chocolate-flavored liquid stevia

Preparation:

  1. In a blender, mix all the ingredients except coconut flakes. Blend until creamy and smooth. Mixture should be very thick!
  2. Either smooth entire contents into a cake pan or drop round in tablespoon-sized balls (like cookies, but a little thinner) onto a cookie sheet. Note that it is easier to spread the mixture into a cake pan, but it is a little more challenging to cut it after it has been frozen. Dropping onto a cookie sheet can be a little messy, but then it is easier to grab and eat after freezing. Try it both ways and see how you like it.
  3. Sprinkle coconut over the top.
  4. Place cake pan or cookie sheet in freezer for at least 2 hours until frozen.
  5. Serve as a frozen treat. They taste like Fudgesicles!

Nutritional Analysis Per Serving

  • Makes 12 servings
  • 162 calories
  • 11 g fat
  • 4 g saturated fat
  • 0 mg cholesterol
  • 23 mg sodium
  • 14 g carbohydrates
  • 4 g fiber
  • 6 g protein

Recipe from "Change Your Brain, Change Your Body" Cookbook, by Tana Amen

Apple Cobbler Crust

By Jenny Ross

Ingredients:

  • 2 Cups Walnuts or Pecans
  • ½ Cup Raw Agave or Honey
  • 1 tbsp cinnamon
  • 2 tsp Cinnamon
  • 1 tsp sea salt
  • Vanilla paste optional

Preparation

In a food processor with the s blade attachment, first process the nuts down to a meal. Then add in all spices and salt and process again until well combined. Finally add the desired sweetener to the food processor while processing until dough ball forms. Remove dough and fill into a glass pie dish.

Baked Oatmeal Bars

By Kay Warren

Ingredients:

  • 2 C. GF regular or old-fashioned rolled oats
  • 1 ½ t baking powder
  • ½ t salt
  • 2 ½ t cinnamon
  • 4 t. from Stevia container (this is a TINY spoon, so 4 of the TINY spoons)
  • 1 C lite coconut milk or non-fat milk substitute of choice
  • 1 egg replacer ( I use a dry mix from Henry’s; this is 1 ½ t of dry mix with 2T water)
  • ½ c unsweetened applesauce
  • 1 ¼ t vanilla
  • 1 C chocolate chips (I used the mini-chips from Henry’s; soy free, dairy free, etc)

Preparation

Preheat oven to 350; spray coconut oil on 8x8 pan. Combine dry ingredients in a a food processor and pulse to mix well. Add liquids and mix well. Gently incorporate chocolate chips into mixture. Pour batter into prepared pan and bake 30 minutes. Remove from oven and cool slightly before cutting into squares. Makes 8 large squares or 16 smaller squares. Can substitute raisins, cranberries, dried cherries, etc, or reduce amount of milk and add Peanut butter.

NOTE: This recipe is Gluten free, dairy free, sugar free (except chocolate chis), egg free and soy free! But definitely not taste free!

Chewy Oatmeal Cookies

Chewy Oatmeal Cookies

From the book "Man Can Cook" By Robert Sturm

Ingredients:

  • 4 TB. Butter, room temperature (prefer organic butter)
  • 4 TB Sugar or 3 TB Stevia
  • 2 Egg Whites, beaten
  • ¾ Cup Applesauce, sugar free or no sugar added
  • ¼ Cup Apple Juice Concentrate, thawed from frozen
  • 1&½ tsp Pure Vanilla Extract
  • ¾ Cup Flour
  • ¼ Cup Whole Wheat Flour (or “Gluten free” flour of choice)
  • 1 tsp Baking Soda
  • 1 tsp. Cinnamon, ground
  • ½ tsp. Chinese 5 Spice (optional)
  • ¼ tsp. Salt (optional)
  • 1 & ½ Cup Oats, rolled
  • ½ Cup Craisins
  • ½ Cup Walnuts, chopped
  • 1 TB. Confectioners Sugar, (optional)

Preparation:

Preheat oven to 350F. In a mixing bowl, cream butter and sugar together. Add egg whites, applesauce, apple juice concentrate and vanilla extract. Mix together slowly, until smooth. Add both flours, baking soda, spices and salt. Mix until smooth. Add oats, Craisins and walnuts. Mix until smooth. Drop small amounts of cookie dough on a lined baking pan. Bake for 15 – 17 minutes. Let cool. Dust with confectioners sugar.

Makes 2 dozen cookies.

Chocolate Frappe

By Liliana Partida

Ingredients:

  • 1 scoop of chocolate protein powder
  • ½ frozen banana
  • ½ cup of ice
  • ½ cup of plain yogurt or almond milk

Preparation

Blend until smooth.

Chocolate Ganache Dessert

By Jenny Ross

Chocolate Ganache has become a mainstay here at 118 Degrees restaurant. Its rich superfood properties make it a balanced dessert that offers you sustained energy for the whole day. It’s a great way to get your greens and other healthful superfoods while still enjoying the decadence of chocolate. If you have chocolate sensitivities, we recommend substituting carob paste in place of the chocolate in this recipe.

Ingredients:

  • 1 Cup Raw Cacao
  • ½ Cup Raw Agave, Raw Honey or Raw Date Paste (Stevia preferred alternative)
  • 2 Tbsp Coconut Butter or Oil
  • 3 Tbsp Powdered Maca Root
  • 1 Tbsp Powdered Spirulina
  • ½ Cup Hemp Seeds
  • 1 Tsp Cinnamon Spice
  • 1 Pinch Sea Salt

Preparation:

Blend cacao, sweetener, coconut, maca, and spirulina well in a high-powered blender until rich and creamy. Pour sauce into a 7 inch tray and top with cinnamon and hemp seeds. Freeze for one hour. Cut into desired shape. This is great for kids and can be cut just like cookies into stars, hearts, and more fun shapes! Enjoy a 2 x 2 square for a great breakfast kick start to your day.

Chocolate Go Go Balls

By Jenny Ross

Ingredients:

  • 2 Cups Raw Pecans or Walnuts
  • ½ Cup Raw agave or raw honey
  • 1/3-1/2 Cup Raw Cacao
  • 1 tsp cinnamon
  • 2 tbsp superfoods
  • 1 tsp sea salt

Preparation

In a basic food processor with the s blade attachment begin by adding nuts and processing to a meal, combine all other ingredients adding chocolate to desired strength save sweetener and pulse until combined, then add sweetener while processing until dough ball forms. Refrigerate for 1 hour and enjoy!

Chocolate Nut Ice Dream Bars

Prepare frozen bananas in advance by peeling and cutting bananas into thirds. Place in a Ziplock bag and freeze for several hours.

Ingredients:

  • 4 frozen bananas
  • 2 Tbsp raw almond butter
  • 1-2 Tbsp raw cocao powder (depending on how chocolaty you like it)
  • 1 Tbsp coconut butter
  • ¼ cup light coconut milk
  • 1 scoop pea protein powder
  • 10 drops liquid stevia, Chocolate flavored. I prefer Sweet Leaf brand.
  • 2 Tbsp shaved coconut

Preparation:

  1. Put frozen banana pieces in a blender with almond butter, cocao powder, coconut butter, coconut milk, protein and stevia. If necessary, add a little almond milk to help blend. Blend on highest level or "Ice Cream" setting until smooth and creamy.
  2. Put in dessert dishes. Sprinkle with coconut shavings.
  3. Put in freezer for 20- 30 minutes and serve cold or pour into popsicle trays, place sticks in the center and freeze for several hours for delicious tasting ICE DREAM BARS.

Serve frozen.

Nutritional Analysis

  • 2 servings
  • 114 calories
  • 37g carbs
  • 0g sat fat
  • 9mg sodium
  • 3g protein
  • 4g fat
  • 0 mg cholesterol
  • 5g fiber

Recipe from "Change Your Brain, Change Your Body" Cookbook, by Tana Amen

Cobbler Topping

By Jenny Ross

Ingredients:

  • 4 Cups Fresh Sliced Apples (or peaches or pears)
  • ¼  Cup Raw Agave
  •  1 Tbsp Cinnamon
  • 1 Tsp Nutmeg
  • 1 Dash of Sea Salt

Preparation

Begin by tossing apple slices in a large mixing bowl with all spices and agave, toss until well coated. Let the mixture sit for 30-45 minutes or place in a dehydrator at 118 degrees for 45 minutes to soften apples.

Top crust with apple mixture and let set in the refrigerator for 1 hour so that the pie can become nice and soft. Or if you have a dehydrator you can place the final pie in the dehydrator for an additional hour at 118 degrees and serve warm!

Dark Chocolate Bark

Dark Chocolate Bark

From the book "Man Can Cook" By Robert Sturm

Ingredients:

  • 4 oz. Almonds, chopped
  • 4 oz. Macadamia Nuts, chopped
  • 4 oz. Hazelnuts, chopped
  • 4 oz. Peanuts
  • 4 oz. Pumpkin Seeds
  • 4 oz. Sunflower Seeds
  • 4 oz. Pistachios
  • 2 Lbs. Unsweetened (Dark) Chocolate, tempered
  • Stevia to taste

Preparation:

Preheat oven to 300 degrees F. Spread almonds, macadamia and peanuts evenly onto a baking sheet and place in oven. Toast for about 20 minutes, until golden brown. Spread pumpkin seeds, sunflower seeds and pistachios evenly onto a baking sheet and place in oven. Toast for about 10 minutes, until lightly browned. Allow all of the nuts to cool to room temperature. Mix all of the nuts onto a baking sheet covered with parchment paper. Pour tempered chocolate over nuts until completely covered. The tempered chocolate will immediately begin to set. When chocolate has set completely, the chocolate bark is finished. Remove bark from baking sheet and carefully peel off parchment paper. Break into pieces and serve.

Easy No Bake Brownies

By Jenny Ross, Owner, Chef at 118 Degrees

Ingredients:

  • 2 cups raw walnuts or pecans
  • 1/2 cup raw cacao
  • 1/3 cup raw agave or 4 drops stevia plus 2 tbsp nut butter
  • 1 tbsp cinnamon
  • 1 tsp sea salt
  • 1/2 cup strawberries (for garnish)

Preparation:

In a a basic food processor combine all ingredients, save sweetener and pulse until nuts are well chopped and mixture is well combined. Add sweetener while processing from the top and let process until a dough ball forms. Press into a basic baking pan and cut into desired shapes. Enjoy with fresh berries on top!

Flourless Chocolate Cake

From the book “Man Can Cook” By Robert Sturm

Ingredients:

  • 1/4 cup plus 1 TB. Butter Substitute or Pareve Margarine
  • 6 oz. Unsweetened Dark Chocolate
  • 1 Cup Pecans
  • 6 eggs
  • 1 tsp Pure Vanilla Extract
  • Stevia to taste
  • 1 Dash Salt

Preparation:

Preheat oven to 350F. Grease ramekins with 1 TB. butter. Set aside. Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool. Using a food processor or blender, chop pecans finely to make a flour. Add eggs, vanilla, Stevia, salt and melted chocolate mixture, blending until smooth. Pour batter into ramekins ¾ full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes; cake should be moist but not wet. Allow to cool a bit. Dust top with Stevia. Serve warm.

Frozen Chocolate Covered Bananas

Frozen Chocolate Covered Bananas

From the book "Man Can Cook" By Robert Sturm

Ingredients:

  • 2 Bananas, a bit green
  • 8 oz. Dark Chocolate, 60% cacao or greater, chopped
  • ½ Cup Coconut Shreds, unsweetened (optional)
  • ½ Cup Almond, sliced, toasted (optional)
  • 1-package toothpicks – fork type
  • 1 piece parchment paper

Preparation:

Peel and cut banana into ¾” slices. Place toothpick through banana slices. Place slices on baking sheet lined with parchment paper. Place chocolate in glass bowl. Microwave for 1 minute. Stir chocolate with spatula. Microwave 15 seconds. Stir chocolate again. If chocolate is not “runny or fluid” and smooth, repeat microwave step for 10 seconds each time until chocolate is runny and smooth. Dip banana slice into chocolate. Place on parchment paper with stick pointing straight up in the air. Freeze for 1 hour. If desired, after dipping banana slice in chocolate roll immediately in coconut shreds or toasted almonds. Again, place banana on parchment paper with stick pointing straight up in the air. Freeze for 1 hour.

Frozen Sorbet

By Tina Pretsch

Ingredients:

  • 1 cup of frozen berries
  • ½ cup of plain yogurt
  • 1 scoop of vanilla protein powder

Preparation

Blend until smooth.

Goji Nut Truffles (Vegan, Gluten-Free, ng)

Goji Nut Truffles

These simple, raw treats are one of my favorites. They are loaded with super foods and antioxidants. But a word of warning: They are quite heavy, and intended to be a tasty "morsel". A little dollop will do you!

Ingredients:

  • 1/4 cup goji powder
  • 1/4 cup vegan protein powder- vanilla flavored (sweetened with stevia)
  • 1/2 Cup raw macadamia nuts
  • 2 Tbsp cup cocao butter, melted
  • 1/4 cup raw honey
  • 5- 10 drops Chocolate flavored liquid stevia
  • 1/4 cup raw cocao nibs
  • 1/4 cup whole goji berries
  • optional- zest from 1 orange
  • 1/ 2 cup shredded coconut

Preparation:

  1. In a food processor place goji powder, protein powder and macadamia nuts. Pulse several times until blended.
  2. While ingredients are blending, slowly add melted cocao butter, honey and stevia in a steady stream. Be sure not to pour liquid in one bolus into dry mixture. Blend until mixture is smooth and creamy. Transfer mixture to a medium size bowl.
  3. By hand blend in cocao nibs, goji berries and orange zest. Mix thoroughly.
  4. Form into teaspoon size balls and place on a cookie sheet. Mixture should yield 16 truffles. Refrigerate for one hour.

Nutritional Analysis

  • 16 servings
  • 64 calories
  • 10 g carbs
  • 3g sat fat
  • 78mg sodium
  • 7 g protein
  • 7g fat
  • 0mg cholesterol
  • 2 g fiber
  • g

Recipe from "Change Your Brain, Change Your Body" Cookbook, by Tana Amen

Mango Sorbet

By Tina Pretsch

Ingredients:

  • 1 Cup of 2% Faye Plain Greek Yogurt
  • 2 Cups of frozen Mango Chunks
  • Pinch of Kal powdered Stevia

Preparation

Put all in Vitamix and blend until smooth.

Pastor Rick's "Difficult" Fruit Sorbet

Ingredients:

  • (Amounts vary according to how thick you want your sorbet)
  • Water
  • Fruit of choice
  • Stevia to taste
  • Ice

Preparation

Add water, fruit and stevia to blender. Begin to blend and add ice. Amount of fruit, stevia, water and ice depend how you'd like to eat your sorbet, thick or loose.

Raw Fudge Brownie

By Liliana Partida

Makes 9 servings)

Brownie:

  • 2 cups raw walnuts or pecans
  • 1/3 cup pitted dates
  • 1/3 cup raisins
  • 6 tablespoons cocoa powder, raw cacao or raw carob powder
  • 1/4 cup chopped walnuts
  • 2 tablespoons water

Fudge topping:

  • 2/3 cup plus 1 tablespoon cocoa or cacao powder
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil (warmed to liquid)

Preparation

Put two cups of walnuts in a food processor outfitted with the “S” blade and grind them until they become the consistency of a meal. Don’t over process or it will become too oily. Loosely separate the dates and raisins and add them to the food processor. Continue to process until the mixture is well combined. Add the cocoa powder and process to mix. Transfer to a large mixing bowl. Add remaining walnuts and sprinkle with water. Mix well with your hands. Pack the mixture firmly into a 7 x 7 inch cake pan lined with parchment paper.

  • To make the fudge topping put maple syrup in blender first followed by cocoa powder and coconut butter. Blend well until smooth.
  • Spread topping on brownies and chill at least 1 hour before slicing and serving. Store in airtight container in the refrigerator for up to one week or in the freezer for three months.
  • Variations: Black Forest Cherry brownies add 1 teaspoon cherry extract, omit raisins and mix in dried chopped pitted cherries by hand.
  • Mexican spiced brownies add 1 tablespoon carob powder, 1/2 teaspoon cinnamon and 1/4 teaspoon cayenne.

Scintillating Sorbet - Sugar Free

Ingredients:

  • juice and zest of 1 lemon
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh raspberries
  • 1 cup fresh blueberries
  • Vanilla Crème Stevia: 5- 10 drops to taste

Preparation:

  1. Add lemon juice, zest, and fruit to blender. Blend for 30- 60 seconds.
  2. Add stevia a couple drops at a time. Do not over sweeten or it will taste bitter.
  3. Blend until smooth.

Serve immediately

For Ice Cream Maker:

  1. Add lemon juice, zest, and fruit to a blender and puree.
  2. Pour fruit mixture through metal strainer. Discard pulp and seeds.
  3. Add stevia a couple drops at a time and mix. Do not over sweeten or it will taste bitter.
  4. Follow instructions on ice cream maker to freeze fruit mixture. This usually takes several hours.

Consider topping with shaved coconut.

Nutritional Analysis

  • 2 servings
  • 80 calories
  • 23 g carbs
  • 0g sat fat
  • 3mg sodium
  • 2 g protein
  • 0g fat
  • 0mg cholesterol
  • 6 g fiber

Recipe from "Change Your Brain, Change Your Body" Cookbook, by Tana Amen

Strawberry Yogurt Popsicles

Strawberry Yogurt Popsicles

From the book "Man Can Cook" By Robert Sturm

Ingredients:

  • 1 Cup Strawberries, small diced
  • ½ Cup Organic Yogurt
  • 2 TB. Honey (Alternative: Stevia)
  • ¼ Cup Orange Juice, fresh squeezed (about 1 orange)

Preparation:

Combine yogurt, honey and orange juice together. Fill Popsicle mold with strawberries. Fill mold with yogurt mix. Place “STICK” into mold. Freeze for 3 –4 hours. Serve.