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Chocolate frozen dessert with almonds

Four ingredients, simple, creamy and delicious.

3 frozen bananas (about 2 1/2 cups)
2T cocoa (I use a Dutch-processed, fairly traded brand)

1/4 cup soft dates, pitted and finely chopped.
1t sliced almonds, crushed

Optional: 1t powdered maca

Puree the bananas, cocoa and dates until smooth, spoon out, and garnish with almonds.

Dark chocolate shake with cashew butter and baby kale

The baby kale makes for a sweeter, softer texture that matches the smoothness of the shake overall.

Ingredients

3 small frozen bananas (about 2 cups)
1 cup unsweetened plant milk
1 cup cold water
3T cocoa powder (I use a fairly traded, Dutch -processed brand)
1T cashew butter
1 cup loose baby kale
1/2t vanilla extract
Sweeten to taste with dates, agave nectar, maple syrup, or stevia.

Optional: 1t powdered maca. Trade the kale for a little arugula and some chili for a spicy chocolate version.

Directions

Blend everything together until smooth and creamy. Sweeten to taste and enjoy!

Mint chocolate, chocolate chip frozen dessert

Ingredients

3 medium frozen bananas (about 2 cups)
2T cocoa (I use a fair trade, Dutch-processed brand)
1/4t mint extract (or to taste)
10g mint chocolate, chipped (I use a fairly traded, organic bar)
Sweeten to taste with dates, stevia, maple syrup, or agave nectar

Optional: 1t powdered maca root. Trade the bar chocolate for chocolate chips if you prefer. About 1/4 cup pitted, chopped dates or a few tablespoons of maple syrup should be sufficient.

Directions

Blend the bananas,mint extract, and cocoa. Sweeten to taste and blend smooth. Chip the chocolate. Add 1/2 of the chocolate to the bananas and stir to combine. Spoon out, garnish with the remaining chocolate, and serve.

Chocolate chia pudding with strawberries

A simple breakfast or a light treat rich with omega 3s.

Ingredients

1 1/4 cup unsweetened plant milk
2T black chia seeds
A pinch coarse sea salt
1t lemon juice
2T cocoa (I use a fairly traded, Dutch-process brand)
Sweetened to taste (I use stevia)
1/2 cup strawberries

Optional: Maple syrup, date syrup, agave nectar, etc., will work fine to sweeten this. To use dates to sweeten, mix the cocoa, a small amount of water and about 2-3T soft, dried dates, pitted and chopped. Puree till smooth, and add the mixture to the chia.

Method

Mix the chia seeds, plant milk, lemon and sea salt. Cover and let stand 30 minutes, stirring periodically. Refrigerate covered for 8 – 10 hours or until the seeds have thickened. Stir in the cocoa thoroughly and sweeten to taste. Cover and chill for another 20 minutes. Garnish with strawberries and serve.

Chocolate oat fudge brownie with date caramel, cashew cream frosting

A simple treat with no added sugar, salt or oil, no baking, and just 6 ingredients.

Ingredients

2/3 cup packed soft, dried dates, pitted and chopped
1/2 cup and 1T unsweetened plant milk (I use soy)
2T cashew butter
3T cocoa powder (I used a fairly trade, Dutch process brand)
1 1/4 cup quick rolled oats, separated
1 cup water

Optional: A pinch salt or a tiny pinch red chili with the oats, or a little white miso with the cashew mixture will bring out the other flavours. You can use other nut butters, but cashew is naturally sweet. Add a little mashed banana to the oats for additional sweetener if you like. Quadruple the recipe for a 9″ x 13″ dish.

Method

Let the dates soak in the 1/2 cup plant milk for about 10 minutes while you make the oats. Warm the plant milk if you’re using a less powerful immersion blender.

In a small sauce pan with a lid, toast 1 cup oats on medium heat for 2 – 3 minutes until they are lightly toasted. Add the water, cover and simmer for 5 – 8 minutes (follow the instructions for your oats) until the water has been absorbed.

Remove from heat. Add the cocoa powder. Stir to combine. Add the remaining 1/4 cup oats. Puree until mostly smooth. Set aside to cool.

Add the cashew butter to the dates and plant milk. Puree smooth. Let rest 2 – 3 minutes. Puree again. Add about 2/3 mixture to the oats and stir to combine.

Press the oat mixture into a 3″ x 9″ glass baking dish. Add the remaining 1T plant milk to the cashew mixture and stir to combine.

Frost the pressed oats with remaining cashew mixture (it will be creamy but will thicken as it cools). Chill uncovered for 1 hour. Cover loosely. Chill over night to setup. Cut and serve when ready.

Dark chocolate, chocolate chip cookie dough nice cream

Simple and satisfying.

Ingredients

For the cookie dough
1 1/2T cashew butter
1T whole wheat flour
2t cocoa powder (I use a fairly traded Dutch process brand)
1 1/2T coconut sugar
A pinch coarse sea salt
1-3t unsweetened plant milk (I use soy)
5g bittersweet chocolate, chipped (I use an organic, fairly traded bar)
Sweetener to taste

For the bananas
2 medium frozen bananas (about 2 cups)
1/2t vanilla extract
Sweetener to taste

Optional: 1t powdered maca root. Trade the wheat flour for an appropriate gluten free flour (e.g., sorghum). The coconut sugar crystals give the right texture, but other sweeteners will work. You can also use a few prepackaged chocolate chips.

Method

Combine the cashew butter, flour, salt, sugar,and cocoa until crumbly. Add the plant milk starting with 2t until a smooth dough forms. If too dry, add plant milk one teaspoon at at time until you have a smooth dough (it shouldn’t require more than 3t). Mix in the chipped chocolate. Set aside.

Blend the bananas with the vanilla until smooth. Sweeten to taste (if necessary) with dates, maple syrup, agave nectar or stevia. Add 1T cookie dough and blend with the bananas for a more consistent flavour; leave them separate for more contrast. Break the cookie dough into 1/2 – 1t sized bites, add to the bananas and stir once or twice to distribute. Spoon out and serve!