Black cherry, walnut and vanilla frozen dessert with candied salted walnuts

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A layered frozen, high carbohydrate, low fat dessert with salted walnuts candied in agave nectar. I add 1t
powdered maca to mine with the cherries for breakfast, but this is an optional ingredient.

Ingredients

For the cherry and walnut
1 1/4 to 1 1/2 cups frozen sweet black cherries
1T walnuts
1T lemon juice
2T agave nectar
1t milled flax seed

For the vanilla
1 frozen banana (about 1 cup or so)
1/4t vanilla extract
1T agave nectar

For the walnuts
1T chopped walnuts
1t agave nectar
A pinch of fleur de sel (or coarse sea salt if you prefer)

Instructions

Start the candied walnuts first, while you make the other parts of the dish.
Preheat the oven to 350F.
Toss the walnuts in the agave until well coated and sprinkle with salt.
Bake until lightly browned (about 10 minutes).
Puree the cherry and walnut ingredients except for the flax seed until smooth.
Add the flax seed, stir to combine, and return to the freezer.
When the candied walnuts are done, puree the ingredients for vanilla part of the dessert.
Season to taste (in case either the cherries or banana mixture need more agave).
Spoon the cherries into an appropriate container, followed by the vanilla, and then sprinkle with walnuts.

Kiwi, blueberry frozen dessert

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A simple, high carbohydrate, low fat dessert or breakfast with lovely shades of green and blue.

Ingredients

2 green kiwis
1 large frozen banana (about 1 cup)
1T lemon juice
2T agave nectar
2T frozen blueberries for garnish

Optional: 1t powdered maca

Directions

You can peel both kiwis or leave the skin on if you prefer kiwi this way, noting that it will change the finished
colour.
Slice one kiwi in 1/8″ slices for the garnish.
Puree the other kiwi with the banana, lemon juice and agave, as well as the maca if you use it.
Season to taste (with extra agave if necessary).
Return to the freezer for 10 minutes to setup.
Remove the mixture from the freezer and spoon into a martini glass or similar.
Garnish with the sliced kiwi and blueberries.

Single-serve, Neapolitan frozen dessert

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Strawberry, chocolate, and vanilla, simple to prepare and inexpensive.

Adjust the amount of agave to suit
your taste. Add some powdered maca for a simple, high carbohydrate, low fat breakfast.

Ingredients

4T agave nectar, divided (or to taste)
1 cup frozen strawberries
1T chopped walnuts
1T lemon juice
2 large frozen bananas
1T cocoa powder*
1/2T cold water
1/4t vanilla extract

Directions

Puree the strawberries, walnuts and lemon juice with 1 1/2T agave nectar until smooth.
In a small cup, mix the cocoa, cold water and agave until smooth and rich.
Puree half of the bananas with the mixed cocoa until smooth.
Return to the freezer to setup for 15 minutes.
Puree the remaining bananas, vanilla extract, and 1T agave nectar until smooth.
If the consistency is a little too soft, return to the freezer to setup.
Spoon out the chocolate, then the strawberry, and top with the vanilla.

*I use a Dutch-process, fair trade powder.

Single-serve, vanilla frozen dessert with salted chai, date caramel and walnuts

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A very simple dessert or breakfast. Much of the flavour comes from the tea in this dish. Choose one with a good flavor that you like.

Ingredients

1/3 cup boiling water
1 chai tea bag
3-4 large soft dates, pitted and chopped
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1/4t coarse sea salt (or to taste)
1T walnuts, chopped

Optional: 1t powdered maca

Directions

Bring the water to a boil and steep the tea for 5 minutes.
Press and discard the tea bag.
Add the dates to the tea and puree until smooth.
If the mixture is too thick, add a little water; if too thin, add the fourth date.
Puree the banana with the vanilla until smooth.
If using the maca, puree it with the banana.
Add 1t of the pureed banana and the sea salt to the caramel, and stir to combine.
Spoon out the banana to a dish, garnish with caramel and walnuts and serve.

Vanilla frozen dessert with warm salted chocolate fudge and walnuts

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A simple dessert or a luxurious breakfast.

Ingredients

1/4 cup warm water
2-3 large soft dates, pitted and chopped
1T cocoa powder (I used a fair trade, Dutch-process brand)
4t chopped walnuts, divided
1/4t coarse sea salt (or to taste)
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract

Optional: 1t maca powder

Directions

Mix the chopped dates with the cocoa, sea salt and warm water thoroughly.
Let stand about 5 minutes, add 2t walnuts, and puree until smooth.
If the mixture is too thick, add a little water; if too thin, add another date.
Puree the banana with the vanilla until smooth.
If using the maca, puree it with the banana.
Spoon out the banana to a dish garnish with the fudge and remaining 2t walnuts and serve.

Flourless chocolate brownie with black cherry frozen dessert

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Teff is a nutrient dense, gluten-free cereal grass, and the cooked whole grain makes a light, crumb-like
texture. Frosted with chocolate walnut fudge and garnished with chopped walnuts, this is a luxurious,
delicious and not too terribly unhealthy dessert.

Ingredients

For the brownie
1 cup water
1/4 cup teff
1/4t coarse sea salt
2T cocoa powder (I used a fairly traded, Dutch-processed brand)
2T agave nectar (or to taste)

For the frosting
1/4 cup warm water
3 large soft dates, pitted and chopped
2T cocoa powder
2T chopped walnuts
1/4t coarse sea salt

For the cherries
1 1/2 cup frozen dark cherries
1T agave nectar
1T lemon juice
1T chopped walnuts

Optional: 1t powdered maca

For the garnish
1t chopped walnuts

Directions

In a small sauce pan with a lid, lightly toast the teff for 2-3 minutes on medium low.
Add the water and sea salt, and whisk to break up any lumps.
Cover and simmer on low for 20 minutes.
Add the cocoa and agave, and stir to combine.
Cover and simmer on low for another 5 minutes.
Remove from head and spoon out into a small rectangular container.
Let cool uncovered 15 minutes.
Cover and refrigerate at least 4 hours to setup.
When ready, make the frosting, then the cherries.
In a small cup, puree the ingredients for the frosting until smooth and a creamy texture emerges.
Turn the brownie out from its container.
Frost the top and return the frosted brownie to the refrigerator to setup.
Puree the cherries with the other ingredients until smooth.
Plate the brownie and the cherries on top and garnish with chopped walnuts.

Chocolate, cashew millet mousse with persimmon cream and raspberries

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Persimmons have a lovely rich, mild flavour that contrasts with both the bittersweet chocolate and the tart raspberries in this dish.

Ingredients

1/4 cup hulled millet
1/2 cup water
1/4t coarse sea salt
1 cup unsweetened soy milk
2T cocoa powder (I used a fair trade, Dutch-processed brand)
3T agave nectar
1T cashew butter
1 fuyu persimmon (not vanilla/Hachiya persimmon)
1/2 cup raspberries

Directions

Using an immersion blender or food processor, grind the millet until you have a coarse, coffee texture.
In a small sauce pan with a lid, bring the water to a light simmer.
Add the millet and sea salt, cover, reduce heat to low and simmer for 10 minutes.
Puree the millet until smooth.
Add the soy milk, cover and simmer another 10 minutes.
Add the cocoa powder and agave nectar, puree, cover and simmer another 5 minutes.
Add the cashew butter, puree smooth and let stand 10 minutes to cool.
Spoon the millet into an appropriate container, cover, and chill for 2 hours to setup.
When the millet has setup, spoon into a serving dish or glass.
Trim the top and the bottom of the persimmon, cut a thin slice from the middle (about 1/8″), quarter it, and reserve it for garnish.
Puree the rest of the persimmon until smooth and creamy.
Garnish the mousse with the raspberries, persimmon cream, sliced persimmon and serve.

Peanut butter frozen dessert with salted chocolate, walnut and maple fudge sauce

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A time honoured flavour combination sweetened with maple syrup.

Ingredients

1T heaping and 1t chopped walnuts, separated
2T cocoa powder (I used a fair trade, Dutch processed brand)
2T warm water
2-3T maple syrup, separated
1/4t coarse sea salt
3 medium frozen bananas (about 2 cups)
1/4t vanilla extract
1T unsweetened, unsalted peanut butter

Optional: 1t powdered maca

Directions

Puree 1T walnuts, the cocoa powder, water and 1T
maple syrup until emulsified and thick, but fluffy.
Add the sea salt and stir to combine.
Puree the banana, vanilla extract, peanut butter, and 1T
maple syrup (including the maca if you’l be using it).
Add additional syrup to either the peanut butter mixture and/or the fudge to sweeten to taste.
Spoon out into an appropriate container.
Add the fudge and garnish with the 1t chopped walnuts.

 

 

Black cherry, vanilla and persimmon frozen dessert

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A simple frozen dessert that combines cherries and persimmon for an extravagant looking presentation and lovely flavour.

Ingredients

3/4 cup frozen dark cherries
3 medium frozen bananas (about 1 1/2 cups)
1 fuyu persimmon
1T agave nectar, divided
1/4t vanilla extra

Optional: 1t powdered maca

Directions

Trim the permission and puree with 1 banana until smooth, and return to the freezer.
Puree the cherries with 1/2T agave nectar, and the maca if you’ll be using it, until smooth.
Puree the remaining 2 bananas with the vanilla and 1/2T agave nectar until smooth.
Add the permission, the vanilla and the dark cherry to an appropriate dish and gently stir to swirl.

Vanilla frozen dessert with cherries, walnuts and maple syrup

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What makes this dessert (or breakfast) more fun and more clean-up is the wholly unnecessary use of the piping bag for visual effect. But some things just aren’t as nice with a spoon. Carefully rolled parchment paper or a plastic storage bag with a trimmed corner make good, make-shift piping bags if you don’t need the refinement a tip provides.

Ingredients

1T maple syrup, divided
1/2 cup frozen cherries, divided
A pinch coarse sea salt
1T walnuts, chopped
3 medium frozen bananas (about 2 cups)
1/2t vanilla extract

Optional: 1t powdered maca and/or a little shaved chocolate for garnish.

Directions

Finely chop half of the cherries.
Toss the cherries, 1/2T maple syrup, sea salt and all but about 1t of the walnuts.
Let stand about 5 minutes at room temperature.
Puree the bananas, vanilla and 1/2T maple syrup until quite smooth. Add the maca if you’ll be including it.
Using a piping bag (I use it without a tip for this), pipe the banana mixture into an appropriate glass into the design of your choice, narrowing about an inch or in from the sides around the top for the cherries and walnuts.
Add the cherries and walnuts and drizzle with the maple syrup.
Sprinkle the top with the remaining walnuts and serve.