Mint chocolate frozen dessert

A simple, soothing, and visually impressive dessert (or breakfast).

Ingredients
3 medium frozen bananas (about 2 cups)
1/4 cup baby spinach greens
1/4t mint extract
2T agave nectar, 3T maple syrup, or stevia to taste
20g mint chocolate (I use a fairly traded bar)

Optional: 1t maca powder; trade the bar chocolate for chocolate chips if you prefer.

Instructions
Chop the chocolate. Blend the bananas, spinach, mint extract, and sweetener until smooth. Add 3/4 of the chocolate to the bananas and stir to combine. Spoon out, garnish with the remaining chocolate, and serve.

Apple pie frozen dessert with salted, red miso date caramel

A luxurious breakfast or a light dessert with rich but comforting flavours

Ingredients

For the apple pie syrup
1 cup apple cider
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon (or to taste)

Optional: a pinch dried ground cloves

For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1t walnuts, finely chopped

Optional: 1t maca powder

For the caramel
1/4 cup soft, dried dates, pitted and chipped
1/2T white pickling vinegar
1/2T red miso
3T warm water
A pinch coarse sea salt

Directions

Start the apple pie syrup, then make the caramel, then the bananas. Whisk the spices with the apple cider. In a small saucepan over medium low heat, reduce the cider mixture to about to 2-3T syrup.

The reduction will take about 20 minutes but depends on the exact amount of heat and the size of the pan. You can stir infrequently while it reduces to about 1/4 cup. At that point, it should start to caramelize. Reduce the heat to low. Stir continuously while it bubbles and remove from heat when you have a thick syrup. Set the syrup aside to cool and make the caramel.

Blend all of the caramel ingredients except the sea salt until smooth. Add the sea salt. Stir to combine. Set aside. Blend the bananas and vanilla until smooth. Add 1t pureed banana to the caramel and stir to combine. Add the maca (if you’ll be using it) and the syrup to the bananas. Blend smooth.

Add 2T caramel to the bananas. Stir to marble the bananas and the caramel. Spoon out to an appropriate dish. Garnish with the rest of the caramel and the walnuts, and serve.

Blueberry, vanilla frozen dessert on a chocolate fudge brownie crust

A simple but satisfying dish. The miso in this adds a rich, lightly fermented and salty flavor, but you can leave it out if it’s not readily available.

Ingredients

For the brownie
2T soft, dried dates, pitted and chopped
3T walnuts (reserve 1t chopped walnuts for garnish)
1t red miso
2t lemon juice
1.5T cocoa (I use a fairly trade, Dutch processed brand)
A pinch sea salt

For the bananas
2 small frozen bananas (about 1 cup)
1t lemon juice
1t white pickling vinegar
2t sweet white miso
1/4t vanilla extract
Agave nectar, maple syrup, dates, or stevia to taste

For garnish
1/4 cup blueberries (I use frozen, but fresh would be fine)
1t chopped walnuts (as noted above)

Optional: Add 1t maca powder to the bananas for a
decadent breakfast. Add 2T coconut oil to the bananas and double the brownie recipe for a dessert.

Directions

Make the brownie, then the bananas. In a small food processor, grind the brownie ingredients to a crust consistency (it will start to ball up). Flatten out into a 3″ circle. Let dry covered with a clean tea towel for 1 hour, turning once.

For the bananas, puree the ingredients until smooth. Sweeten to taste. Plate the brownie. Scoop the bananas onto the brownie. Sculpt a flat surface on top, add the blueberries, sprinkle with walnuts, and serve.

Red velvet frozen dessert with lime, walnut, and white miso frosting

Traditionally, red velvet takes its colour and some of its sweetness from beet juice. This dessert uses a little whole, raw beet in that tradition. It will take some fine tuning to get the colour just right.

Ingredients

For the red velvet
2-3T cocoa (I use a fairly traded, Dutch-process brand)
1T cold water
1-2T raw beets, finely chopped (or beet juice if you
prefer)
2 large frozen bananas (about 1 1/2 cups — extra on hand may be helpful)
Maple syrup, agave nectar, or dates to taste

Optional: 1t powdered maca

Note: The beets will sweeten the dish a bit, but if you us the whole beet, you’ll be able to taste it. If you use dates to sweeten further and/or if you use beet juice rather than the whole beet, you’ll get a darker colour. If you don’t like beets, you can always experiment with raspberries or raspberry juice (although it will change the flavour).

For the frosting
1/4 cup scant walnut pieces
1T warm water
1T maple syrup or agave nectar
1/2T – 1T lime juice (to taste)
1/2 – 1T sweet white miso (to taste)

Optional: Use 2T cashew butter for an easier to mix, off-white and more neutral tasting version. Add 1/2T coconut oil or plant-only margarine for a a richer texture.
Directions

Puree the walnuts, lime juice and cold water until
smooth. Add the sweetener and the miso and stir to combine. If the mixture is too thick, add a little water 1/2t at a time; if too thin, add more walnuts and blend. Note that it will thicken a bit further as it sits. Set aside and make the red velvet.

Mix the cocoa and the water until thoroughly combined. Add the beets and puree smooth. Set aside for a minute for the chocolate to darken. Add the chocolate mixture to the bananas (and the maca if you’ll be using it) and puree smooth. Let it stand a minute.

If the result is not red enough, add additional beet. If it’s not dark enough, add additional cocoa. It’s likely you’ll use the full amounts noted, but start sparingly. It’s more difficult to lighten the dish’s colour (although if you have extra frozen banana on hand, you can do so).

Once you have the colour, sweeten to taste, spoon out, and garnish with the frosting. Add 1T frosting to the red velvet and stir for a marbled effect if you like.

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!

Flourfree chocolate torte with lemon vanilla chai icing, swirled with dark chai ginger caramel

No flour, no baking, no gluten, simple, but rich and flavourful, the cake part of this torte is lovely all by itself. This makes 4 larger portions or up to 8 small slices.

Ingredients

For the cake
1/2 cup whole grain, brown teff
2 cups water
50g bittersweet chocolate (I use an organic, fairly traded bar)
1/4 cup coconut sugar
A pinch coarse sea salt

For the icing
1T plant-only shortening
1T plant-only margarine
6T powdered sugar (I use an organic brand) (1) (2)
1t lemon juice
1 chai tea bag and 1T reduced tea (explained in the directions)
1/4 cup boiling water

For the caramel
1T reduced chai tea (as noted)
1T coconut sugar (2)
1/2t plant only margarine
1T unsweetened soy milk
1/4t fresh ginger, minced

Directions

First make the cake part of the torte, then the icing and caramel.

In a small sauce pan with a lid, toast the teff for 2 – 3 minutes. Add the water and bring to a simmer. Cover, reduce heat to low, and simmer 20 – 25 minutes or until the teff is thick, the water has been absorbed and the teff pulls away from the sides when stirred. Stir periodically until the last 5 minutes or so, and then stir frequently to avoid sticking.

When the teff is ready, add the coconut sugar and sea salt and stir to combine. Simmer on the lowest possible heat for 3 minutes, stirring continuously. Add the chocolate and stir continuously until melted.

If you haven’t worked with chocolate much, this is the most delicate step in the recipe. Don’t add water, don’t change the temperature or do anything that may cause the chocolate to seize. Just keep stirring. When the chocolate has melted, pour the resulting batter into a 3″x9″ loaf pan. Refrigerate 20 minutes uncovered. Cover loosely and let cool 1 hour to setup.

When the cake has setup, make the icing and the caramel. Bring 1/4 cup water to boil, and steep the tea for 5 minutes. The tea makes a big difference to the taste. Use a tea with good, strong flavours that you like. Start the icing while the tea steeps. Add the margarine and shortening to a bowl to warm up a a little.

When the tea has steeped,remove the bag and give it a good squeeze. in a small sauce pan, reduce the tea by about half. Pour 1T or so of the tea into a small cup to cool. Add the coconut sugar, margarine, ginger and soy milk to the tea left in the pan. On medium heat, bring to a simmer and reduce to about 1 1/2 – 2T caramelized syrup over medium low heat.

The mixture will bubble and take on a noticeable shine as it caramelizes. Reduce heat to low once the process starts and stir constantly to avoid scorching the caramel. Once you have a dark,melted caramel texture, remove from heat let cool while you make the icing.

Whip the margarine and shortening until smooth (I use a fork). Add the icing sugar, and whip. Add the 1T cold tea you set aside from the caramel and lemon juice, and whip. Keep whipping until smooth peaks form in the icing (this should only take a couple of minutes). Add more powdered sugar 1t at a time if it’s too thin.

Turn out the cake carefully, ice the top, and drizzle with the caramel in a lattice if you like, or drip caramel onto the icing and swirl. Let stand for a few minutes to settle. Eat immediately for the richest flavour or refrigerate, very loosely covered.

  1. Some white sugars are still bleached with animal bone charcoal. Organic sugars typically are not.

  2. I find this type of icing very sweet. If you want to reduce cane sugar, you can replace the icing here with my walnut date fudge frosting or something similar. Since it’s a single layer torte, the frosting should be fine, but it won’t have the magical staying power that saturated fat, sugar and corn starch do. You can also replace the caramel with my chai date caramel recipe (although you’ll have leftovers).

For the fudge
3T warm water
1/4 cup dried,soft dates, pitted and chopped
1/4 cup chopped walnuts
1t lemon juice
1/2t vanilla extract
1/4t coarse sea salt

Soak the dates and walnuts in the warm water for 5 minutes. Add the remaining ingredients except for the seal salt. Blend until smooth and creamy. Add 1T warm water if too thick, or an extra date and some walnuts if too thin. Add the sea salt and let stand 10 minutes to setup.

For the data caramel
1/4 cup boiling water
1 chai tea bag
1/4 cup dried, soft dates, pitted and chopped
1/4t fresh ginger

Steep the tea as above and the dates and ginger in the warm water. Remove the bag. Blend the chai with the dates until smooth. Add 1t frosting. Stir to combine and refrigerate for 5-10 minutes to thicken.

Peanut butter and chocolate cookie dough frozen dessert

Ingredients

For the nice cream
3 small frozen bananas (about 2 cups)
1/2t vanilla extract

For the cookie dough
1T whole wheat flour
1T unsweetened, unsalted peanut butter (I use crunchy)
1T coconut sugar (or to taste)
1-2t unsweetened plant milk
10g bittersweet chocolate chopped (I use an organic, fairly traded bar)
A pinch coarse sea salt

Optional 1t maca powder. Replace the wheat flour with a suitable gluten free flour (e.g., sorghum). Replace the chocolate with chocolate chips if you prefer. The coconut sugar will give the dough that bit of crystalline texture, but you can substitute other sweeteners.

Directions

Mix the ingredients for the cookie dough until a dough forms. Add an extra teaspoon of plant milk if dry. Let the dough rest a few minutes. Blend the bananas with the vanilla until smooth. Add and blend 1T cookie dough for a more homogeneous flavour, or keep them separate for more contrast. Break the dough into small pieces (about 1/2 -1t). Stir once or twice into the bananas. Spoon out and serve.

Chocolate frozen dessert with peanut butter,chocolate chip cookie dough

Ingredients

For the bananas
3 small bananas, frozen (about 2 cups)
2T cocoa (I use a fairly trade, Dutch-processed blend)
1/2t vanilla extract
1T cold water
Sweetened to taste (1/4 cup dried, soft dates, stevia, maple syrup, etc.)

For the cookie dough
1T whole wheat flour
1T unsweetened, unsalted peanut butter (I use crunchy)
1T coconut sugar (or to taste)
1-2t unsweetened plant milk
5g bittersweet chocolate, chipped (I use an organic, fairly traded bar)
A pinch coarse sea salt

Optional 1t maca powder. Replace the wheat flour with a suitable gluten free flour (e.g., sorghum). The coconut sugar will give the dough that bit of crystalline texture, but you can substitute other sweeteners. Replace the chocolate with actual chips if you prefer.

Directions

Mix the dry, the wet, and then the wet with the dry
ingredients for the cookie dough until a dough forms. Add an extra teaspoon of plant milk if dry. Let the dough rest a few minutes.

Mix the cocoa, the water and the dates and let stand 5 minutes. Blend the bananas with the vanilla until smooth. Add the chocolate mixture. Blend until smooth. Sweeten to taste.

Blend 1T cookie dough with the bananas for a more homogeneous flavour, or keep them separate for more contrast. Break the dough into small pieces (about 1/2 -1t). Stir once or twice into the nice cream. Spoon out and serve.

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.

Vanilla flax and chia pudding with raspberries

Flax and chia are very nutrient dense — and no danger of sprouting.

Ingredients

1 cup unsweetened plant milk
2T chia seeds (I use black)
1T cold-milled brown flax meal
1/2t pure vanilla extract
A pinch coarse sea salt
Sweetener to taste (stevia, maple syrup, coconut sugar, agave nectar, etc)
1/2 cup frozen raspberries

Optional: 1t powdered maca root. Blueberries,
blackberries, strawberries, etc., will all work fine, as will fresh berries. Different sweeteners will affect the texture and colour.

Directions

Mix the flax, chia, plant milk, vanilla and sea salt. Let stand 30 minutes at room temperature, stirring
periodically. Sweeten to taste, cover and refrigerate for about 8 – 10 hours. When the pudding is ready, the seeds will be puffed and the texture will be thick. Stir to homogenize, garnish with berries, and serve.