Desserts and Snacks
Your Healthiest You Truffle Balls
2/3 cup pitted Medjool dates
1 ½ tablespoons coconut butter (can substitute coconut oil but coconut butter is best)
1 tablespoon cocoa powder (more or less to taste) – if you want to make them 100% raw use raw cacao powder and add more dates until desired sweetness is achieved
Dash of cayenne pepper
Almonds or other nut
1. Blend all ingredients in a small Cuisinart or food processor. You can also use a Magic Bullet or chop finely by hand.
2. Mix in your coconut/cocoa powder if using and blend again. You can also roll the balls in coconut or cocoa powder after forming them.
3. Pack mixture into a plastic bag and press firmly together.
4. Remove mixture and form into small balls.
5. You can keep them in mini cupcake liners for display if you like and store in the refrigerator or freezer. Enjoy!
Prep Time: 5 minutes
1 cup coconut milk (fresh, boxed or canned, just make sure there is nothing added)
2 cups mango (I like to use Trader Joe’s frozen mango), chopped or pureed
1 tbsp raw local honey, agave, or maple syrup
¼ tsp cardamom
¼ tsp cinnamon
1. Blend all ingredients in a food processor until smooth. If you would like a thinner lassi add more coconut milk or water. Enjoy!
The Raw Brownie
Developed from Healthy Cooking Camp
1 cup raw walnuts
1.5 cups Medjool dates, pitted
1 cup raw cacao nibs or raw cacao powder
½ cup raw unsalted almonds, sliced or slivered
1 teaspoon alcohol free vanilla extract
¼ cup nut butter (we recommend raw almond butter if you want to keep it 100% raw or you can use peanut butter)
¼ tsp. sea salt
1. Place walnuts and almonds in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. After dates are combined add the nut butter and vanilla. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. Press the mixture into a into a lined cake pan, mold, or tupperware container. Place in freezer of fridge until ready to serve (it is also easier to cut these when they are cold). Store in an airtight container.
Sweet Potato Chips
1 large sweet potato or yam
Extra virgin olive oil
Salt and pepper
1. Preheat oven to 350 degrees.
2. Slice sweet potato into 1/8 – 1/4 inch thick rounds. Place rounds into a bowl with the olive oil, salt and pepper and tons of fresh thyme (simply hold the small branch and scrape down to remove leaves). Use a good amount of thyme, the flavor mellows out a lot when you cook it. Use your hands or a spoon to toss evenly to coat.
3. Place rounds directly on large baking sheet or on foil lined sheet if you prefer. Do not overlap. Roast for 25-35 minutes or until crisp and tender. Halfway through cooking, use a spatula to flip the potatoes and rotate your cooking sheet. Enjoy!
Note – if you want a crispier “chip” I would slice thinner rounds and increase baking time. Be sure to keep an eye so they don’t burn!
Super Chocolate-Banana Pudding
1/4 cup cashews, soaked overnight
1-2 cups water (depending on how thick you like it)
2 tbsp unsweetened cocoa powder
1 teaspoon honey or other natural sweetener
Dash vanilla extract
Sprinkle of cinnamon
1 tsp maca powder (optional)
Sprinkle cayenne or sea salt (optional)
1. Blend well and serve immediately. Makes 2 servings. You can also heat this gently and serve as “chocolate soup.” It’s really nice on a cold, dreary day.
Roasted Spiced Chickpeas
Two 15-ounce cans of chickpeas, drained and rinsed
3 tablespoons of olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground hot paprika
1 teaspoon sea salt
Pinch of red pepper flakes or cayenne pepper
1. Preheat oven to 425 degrees.
2. Toss chickpeas with oil and spices until evenly coated. Spread on a rimmed baking sheet.
3. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 35 minutes. Let cool completely Store in the refrigerator for up to 2 weeks.
Spice Krispy Treats
Adapted from Alicia Silverstone’s The Kind Diet
1 box brown rice crispy cereal (Erewhon makes a great one and gluten-free too!)
1 3/4 cups brown rice syrup
3/4 cup almond butter
1 pinch coarse sea salt
2 tsps cinnamon plus more for sprinkling on top
1 tsp ginger
1. Pour cereal into a large bowl.
2. Melt brown rice syrup in a pot on the stove on low heat, until liquid. Add almond butter and all spices and mix well.
3. Pour mixture over the cereal and mix well with a wooden spoon.
4. Put the mixture into a 9×13 baking dish. Wet wooden spoon and press mixture evenly into the dish. Sprinkle more cinnamon on top.
5. Let cool for 1 hour, cut into bars.
Raw Chocolate Mousse Pie
1 1/2 cups raw walnuts
1 1/2 cups unsweetened, shredded coconut
8 medjool dates, pits removed
1/2 teaspoon sea salt
8 pitted medjool dates, soaked 30 minutes and drained
1/2 cup agave nectar or maple syrup
1 teaspoon vanilla extract, optional
3 avocados, mashed (1 1/2 cups)
3/4 cup unsweetened cacao powder
1/2 cup filtered water
1 pint raspberries for garnish, optional
1. To make the crust, place the coconut and sea salt in a food processor fitted with the S-blade and process until finely ground. Add the walnuts and process until the mixture resembles coarse crumbs.
2. Break up the dates evenly over the mixture. Process until the mixture just sticks together. Press into a 9-inch shallow pie plate or tart pan.
3. To make the chocolate mousse filling, place the dates, agave nectar, and vanilla in a food processor fitted with the S-blade and process until smooth.
4. Add the avocados, cocoa powder, and water, and process until smooth and creamy. Fill the crust with the mousse filling.
5. Chill for at least 2 hours before serving, covered with plastic wrap, Chocolate Mousse Tart will keep in the refrigerator for up to 3 days and in the freezer for up to 2 weeks. Top with fresh raspberries before serving, if desired.
No –Bake Energy Balls
1 cup of oats
1 cup of toasted coconut flakes
½ cup of chocolate chips
½ cup of ground flax seeds
½ cup of peanut butter
1/3 cup of honey
1. In a large bowl mix together: 1 cup of oats, 1 cup of toasted coconut flakes, 1/2 cup of chocolate chips, 1/2 cup of ground flax seed, 1/2 cup of peanut butter and 1/3 cup of honey. Mix until all of the ingredients are blended well.
2. Refrigerate batter for at least a 1/2 hour. Scoop the batter into balls. I chose to use a 1″ scoop, but you could eyeball it too!
Easy Mochi Recipe
1 block of mochi
Brown rice syrup and a sprinkle of cinnamon
Maple syrup and crushed nuts (pecans and walnuts work great)
Nut butter with a drizzle of honey
Go savory with some goats milk cheese and fresh chopped herbs
1. Use a large knife to cut Mochi into 1 – 2 inch squares and place on sprayed baking sheet or buttered pan. Be sure to leave plenty of space between squares. When cooking, they grow 2 – 3 times their size!
2. Bake in over at 450 degrees until puffed up and golden brown (about 8-10 minutes) OR sauté in a pan over a medium flame (6 minutes each side).
2 medium avocados
1 medium garlic clove, chopped very finely or grated on a microplane grater
Cayenne pepper, to taste
Juice of 1 lime
¼ tsp. sea salt
¼ cup chopped cilantro (optional)
1. Slice the avocados lengthwise and remove the pit.
2. Scoop out the green avocado flesh and add to a medium-size mixing bowl. Add the lime juice and mash the avocados, using a fork. Make it as smooth as you like, or if you like your guacamole chunky, then don’t mash too much!
3. Add the garlic, sea salt and cayenne pepper and mix well.
Almond Flour, Chocolate Chunk Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
2 ½ cups blanched almond flour OR almond Meal (I used almond Meal)
½ teaspoon baking soda
½ teaspoon sea salt
½ cup grapeseed oil
1 tablespoon pure vanilla extract
½ cup Organic Agave Nectar
1 cup 70% chocolate (chopped into chunks) ,or Cacao nibs, or Carob Chips
1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry ingredients
4. Form ½ inch balls and press onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool & Enjoy!!
Avocado Chocolate Pudding
Prep Time: 10 minutes
Yield: Serves 4
2 ripe avocados, peeled and pitted
2 ripe bananas, peeled
6 tablespoons raw cacao powder (or cocoa powder of your choice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
2-3 tablespoons almond milk, added one at a time
Raspberries for garnish
1. In a food processor or heavy-duty blender, combine all ingredients except for the almond milk.
2. Puree until blended, then add almond milk 1 tablespoon at a time until pudding has a glossy, silky consistency. Depending on the ripeness of your avocados and bananas, you may need little or none of the almond milk.
3. Spoon into ramekins and chill until ready to serve. Garnish with raspberries and enjoy.
Banana Soft Serve
Prep Time: overnight to freeze bananas
Cooking Time: 5 minutes
Yield: 2 servings
4-6 frozen bananas
- Peel (don’t forget this step), chop in large pieces and freeze bananas overnight
- Blend in food processor for 5 minutes (stop and scrape down sides a few times). Keep blending until it looks whipped with a smooth and creamy consistency.
- Serve and eat immediately
Chia Seed Tapioca
Recipe Courtesy of Healthy Cooking Camp’s 5-in-5 Cookbook. To download yours please visit www.healthycookingcamp.com
2 1/2 to 3 cups milk (almond, rice, soy or cow’s)
1/2 cup chia seeds
2-3 Tablespoons natural sweetener like maple syrup or honey
1 Tbsp alcohol free vanilla extract
½ teaspoon of cinnamon
¼ teaspoon nutmeg (optional)
¼ teaspoon salt
1. Combine all ingredients in a container and let sit until the chia seeds puff up (around 10 minutes) or place in fridge overnight.
2. Serve with sliced fruit (fresh berries or bananas) or some cacao.
Coconut Rice Pudding
Prep Time: 15 minutes
Yield: 4 servings
1 cups cooked rice (brown, wild, jasmine…)
3/4 cups unsweetened coconut milk
2 tablespoons shredded dried coconut (optional)
2 tablespoons raisins or ½ of a banana (optional)
2-3 tablespoons maple syrup
1/2 teaspoon cinnamon
pinch of salt
1. Combine all ingredients in a small pot and cook on medium heat for 7-10 minutes, stirring occasionally. Serve warm.
1 bag frozen strawberries
1 bag frozen blueberries
1-2 tablespoons honey or maple syrup
1 frozen banana
¼ cup coconut water
1. Put all ingredients into a blender or Vita-Mix.
2. Blend until creamy, about one minute. You may have to scrape down the sides of the machine a few times if using a regular blender.
3. Serve immediately. Place remainder in the freezer to enjoy later.
4. Feel free to experiment with fun combinations and add-ins like mango and mint or pineapple and ginger.
Gluten Free Yummy Pumpkin Pie
1 15 oz can of organic pumpkin pie
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves- if you only have whole cloves, simply grind a few in a coffee grinder)
1/2 tsp sea salt
1 14 oz can of coconut milk (full fat, not the light stuff)
2 eggs beaten
9″ deep pie dish
Gluten Free Pastry Flour
1 TBL of melted butter (or non dairy alternative)
1. Mix pumpkin and spices together. Add remaining filling ingredients. Mix
slowly just until thoroughly mixed.
2. Sprinkle some gluten free pastry flour on the bottom of the glass pie dish, add the melted butter and combine the 2 ingredients until you get a gooey kinda paste. This will be your pie crust on the bottom. Add more butter and pastry flour till desired thickness for crust.
Hint: if you want more crust simply melt more butter and add more pasty flour
till desired thickness. I only like a little on the bottom as the less flour
in my diet the better I feel.
3. Pour the pie mixture into the glass dish with pastry paste on the bottom.
4. Bake at 425 for 15 minutes then reduce temperature to 350 for an additional 50 minutes or until a table knife passes through the center of the pie and comes out clean.
5. Thoroughly cook pie before serving.
Prep: 5 mins
Yield: 10 servings
1 & 1/2 cup rolled oats
1 cup crisp puffed brown rice cereal
½ cup raw seeds: pumpkin and/or sunflower
1/4 cup slivered almonds
1/4 cup unsweetened coconut
1/4 cup dried fruit (cherries, cranberries or apricots)
2 Tablespoons finely ground flaxseed (optional)
1/2 C brown rice syrup
2/3 C creamy peanut butter
1 tsp. vanilla extract (optional)
1. Add all the dry ingredients to a large bowl. Mix them together.
2. In a pan mix together the wet ingredients, on low heat until smooth.
3. Add the wet ingredients to the dry ingredients and mix well.
4. Press the mixture into a container and store it in the fridge until set. Cut into pieces and store in a cool, dry place.
Healthy Chocolate Pudding
1 ripe avocado, pitted
6-10 dates (depending on size of dates and level of sweetness). Preferably Medjool and soaked for an hour before prep
½ tsp vanilla
4 heaping tbsp cocoa powder
1 packet of Truvia (can use liquid Stevia instead or increase dates), more or less to taste
½ cup water
1. Place ingredients in a food processor (you can use a blender or Vita, but food processors work much better for this recipe) plus half the amount of water (1/4 cup) and begin blending.
2. Scrape down sides of blender and add remaining ¼ cup. Whirl away and enjoy!
Lemon, Coconut and Ginger Energy Bars
Yield: 16 bars
1 1/2 tablespoons raw chia seeds
3 tablespoons fresh lemon juice
1 cup oat flour
1/2 teaspoon baking powder
Pinch sea salt
3/4 cup shredded, unsweetened dried coconut, plus more to top bars
Zest of 1 medium lemon
2 tablespoons melted coconut oil
2 tablespoons unsweetened applesauce
1 teaspoon freshly grated ginger
1/4 cup agave nectar
1/2 cup packed medjool dates, pitted
1. Preheat oven to 300°F. Grease an 8×8 pan.
2. Mix together chia seeds and lemon juice. Set aside. (Give this mixture an occasional stir while preparing the other ingredients.)
3. In a large bowl, stir together the oat flour, baking powder, salt and coconut. Stir in the lemon zest.
4. In a separate bowl, stir together the melted coconut oil, applesauce, ginger, and agave nectar. Finely chop the dates and add them, as well as the chia seed mixture, to the wet ingredients. Stir to combine.
5. Add the wet ingredients to the dry, and stir until well combined. Spread evenly into the prepared pan and smooth with a rubber spatula. Top with additional shredded coconut and press gently into the batter. Bake for about 25 minutes, or until slightly brown around the edges.
6. Slice into 16 portions while still warm.