DESSERTS AND SWEET THINGS
Vegan Caramel Easter Eggs
Makes about 15 eggs.
This recipes is the same as the turtles below, but just in a different shape. Lots of fun to try.
Hazelnuts (30 nuts)
2 organic, fair trade chocolate bars (2 x 85 g/3 oz)
1 cup pine nuts
1 cup pitted, tightly dates
½ tsp vanilla
1. Melt some rice milk chocolate and drizzle over the dark chocolate or make designs with the chocolate.
2. Put a layer of chocolate (dark or light) around the middle of the egg and roll in finely chopped nuts.
Pecans (60 halves)
Line 2 cookie sheets with parchment paper or silicon sheets. Place pecans on the cookie sheets, with 2 pecan halves for each turtle, in 5 rows of 3 turtles each.
Place in an airtight container and store them in the freezer. They test best right from the freezer!
Makes about 40 stuffed dates
These freeze beautifully! I actually prefer eating them frozen – they are amazing. Of course, thawing for a few minutes is good too. If you prefer, you can place cashews, almonds, pecans, or walnuts on each stuffed date instead of hazelnuts. While it looks nice if the hazelnuts or almonds have the skin removed, it is not necessary.
2 cups (500 ml) dates, packed
½ cup (125 ml) natural peanut butter, cashew butter or other nut butter (almond or hazelnut butter works well too – hazelnut butter is amazing).
¼ cup (60 ml) cocoa or carob powder
1 tsp (5 ml) vanilla
40 large, soft Medjool dates
120 hazelnuts or almonds, 80 cashews or 40 walnut or pecan halves
Cover 2 cups dates with boiling water. Let sit for about ½ hour to soften. Drain.
Place softened, drained dates, peanut butter, cocoa powder and vanilla in a food processor. Process until very smooth.
Refrigerate dough to make it easier to handle.
Slice dates lengthwise and remove pit, so that each date fans open and can be filled.
Stuff dates with filling (2-3 teaspoons per date). Place 3 hazelnuts into the filling as a decoration on each stuffed date or two of the other nuts.
Refrigerate or freeze until serving. If freezing, remove the dates a few minutes before serving to soften slightly (although I must admit, I love them straight from the freezer).
These cookies are a wonderful treat. They are best eaten within a couple of days of preparation.
1/2 cup whole wheat flour or oat flour (grind oats in blender)
Makes 2 dozen cookies.
Nutty Date Cookies
These cookies are sweetened only with dates. They are moist and absolutely delicious.
1/4 tsp salt
Stir the dates, banana or apple, flaxseed, lemon juice, oil and vanilla together in a large bowl.
Mix the whole wheat flour, baking powder, baking soda and salt. Pour the flour mixture into the banana mixture and stir until just blended. Do not over beat.
Fold in walnuts.
Preheat the oven to 350 degrees F. Drop dough by the teaspoonful onto oiled non-stick baking sheet. Bake for 15 minutes, or until golden brown on the bottom. Remove from the oven and let sit 1 to 2 minutes on the baking sheet.
Remove the cookies to a wire rack, and cool completely.
Makes 2 dozen cookies.
These delicious omega-3-rich cookies were passed on to me from my dear friend Margie Colclough who adapted them from Dr. Neal Nedley’s book – Depression, the Way Out (2001).
1/2 cup maple syrup
In a bowl, mix together all ingredients in given order. Stir well.
Spray large cookie sheet/or use a non-stick pan.
Drop dough on cookie sheet with a spoon and flatten with a fork. Bake about 15-20 minutes* or until slightly golden on edges. Check often to prevent burning.
Remove immediately from the pan so they don’t stick.
Makes about 2 dozen.
This is a moist, tasty, and healthy cake that can be enjoyed for celebrations.
Mix all dry ingredients together in a large bowl. Stir together soymilk and vinegar. Stir dates and soymilk mixture into dry ingredient until just blended.
Turn into a lightly oiled 9 x 13” cake pan. Bake for about 30 minutes, or until toothpick comes out clean. Cool and ice with carob/peanut butter or chocolate frosting.
Makes 24 servings.
Carob/Peanut Butter Frosting
1/4 cup carob powder
Cook dates in water. Blend all ingredients in a blender until smooth. Use as frosting for carob cake.
Melt chocolate chips. Mix all in blender on high speed. Use as frosting for chocolate cake.
Cook dates and water in a pot until dates are soft. Mash well.
Stir together peanut butter, vanilla, canola oil, flaxseed and dates in a large bowl.
Combine whole wheat flour, baking powder and salt. Stir flour mixture into wet ingredients. Add walnuts stirring just until blended.
Spread into a sprayed 8 x 8 baking pan. Bake for 30-40 minutes.
Variation: To make cookies instead of bars, drop by heaping teaspoon onto a sprayed cookie sheet. Press tops, if desired.
Makes 24 squares.
Berry Good Frozen Dessert
3 medium bananas
Peel bananas and freeze in a zip loc bag. Chill soymilk and. Chop frozen bananas and blend with frozen berries, soymilk and juice concentrate on high speed. You may need to use a spatula around the edge of the blender to blend.
Serve immediately with a few peanuts or walnuts sprinkled on top, if desired.
Variation: Replace berries with frozen mango pieces.
Notes: Add extra soymilk if your blender is working too hard. Add 2 more cups of soymilk to make a smoothie.
Makes 3 servings.
Applesauce Spice Cake
Mix applesauce, oil, soymilk, lemon juice, vanilla, ground flaxseed and cooked dates in a large bowl.
In a medium sized bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.
Pour dry ingredients into wet ingredients and stir until just blended. Do not over-mix. Fold in walnuts.
Spray or lightly oil a 9 x 13” baking pan. Pour batter into pan and bake at 350 degrees F. for about 50 minutes or until a toothpick comes out clean. Serve with pear cream, if desired.
Note: Spices can be omitted, if desired.
Makes 24 servings.
Cut apples into small slices and coat with lime or lemon juice. Place apples in a lightly oiled casserole dish.
In a medium sized bowl, combine oats, ground flaxseed, wheat germ, walnuts, almonds, sunflower seeds, cinnamon, agave syrup and canola oil.
Sprinkle oat mixture over apples. Cover casserole dish with lid.
Bake apple crisp for about 45 minutes. Uncover and bake another 20 minutes or until top is golden brown.
Serve hot or cold with pear cream, if desired.
Banana/Mango Cream Pie
Fresh Fruit Layer Ingredients
Cream Filling Ingredients
Nuts and/or coconut or fresh fruit for decoration
Cover cashews with water and soak for an hour or more. Drain. Blend cashews, almond or coconut milk, liquid sweetener and vanilla until very smooth. Add bananas and mangos. Blend until smooth.
Stir agar with boiling water until dissolved. Add agar or gel to the filling. Blend until well mixed. Pour immediately over fruit into pie shell.
Sprinkle with pecans, walnuts, coconut.
Refrigerate for at least 2-3 hours until firm. Serve cold.
Makes 6 large or 8 small servings.