Single-serve bread pudding with chocolate, walnuts and cranberries

A simple, seasonal dessert that easily doubles.


1 slice, stale whole wheat bread
1T plant only margarine
2T sugar (1)
1T brown sugar (1)
A pinch of cinnamon
1/2t baking powder
1/2 cup unsweetened soy milk
1T packed sweetened dried cranberries (1)
1T chopped walnuts, divided and a few pieces for garnish
20g bittersweet chocolate, divided (1)


Once the bread is stale, preheat the oven to 375F.
Spread the margarine evenly on the bread.
Tear the bread into even pieces and pack about half in the bottom of a ramekin.
Mix the sugar, brown sugar, cinnamon and baking powder.
Sprinkle the cranberries onto the first layer of bread.
Add half the sugar mixture.
Chop coarsely and add half the chocolate.
Sprinkle with 1/2T walnuts.
Add the remaining bread.
Add the rest of the sugar mixture.
Sprinkle with 1/2T walnuts.
Pour the soy milk evenly over the bread.
Push the bread down a little so that it’s well-soaked in the soy milk.
Cover loosely with aluminum foil.
Bake covered on the middle rack for 10 minutes.
Remove the foil.
Bake 10-15 minutes until the bread is starting to brown. Ovens vary; use the colour as a guide.
Add the remaining chocolate in squares or chop if you like.
Bake 5 minutes, then remove from heat and add a couple of walnut pieces for garnish.
Allow to cool at least 30 minutes before serving.

  1. A growing number of cane sugars do not use animal bone charcoal during the manufacturing process. Organic, beet, or otherwise unrefined sugars are typically fine. Organic or fruit-sweetened cranberries and organic, free-trade chocolate are good choices.

Peanut butter and chocolate millet mousse

Millet provides a light, airy texture to this very simple, rich dessert, garnished here with a few blueberries.


1 cup water
1/2 cup millet
1 1/4 cups unsweetened soy milk
1/2 cup cocoa powder
1/2 cup agave nectar
1/4 cup unsweetened, unsalted peanut butter
A pinch coarse sea salt (or to taste)


In a small sauce pan with a lid, bring the water to a boil.
Add the millet, cover, reduce to low and simmer for about 30 minutes or until the water is absorbed.
Remove from heat and let stand 5 minutes to fluff.
Puree the cooked millet with 1/2 cup soy milk until smooth.
Add the remaining ingredients and puree until smooth.
Refrigerate cover for 2 – 4 hours to setup (the millet will continue to become lighter while it does).
Spoon out and serve.

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.


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.


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

Mint chocolate, chocolate chip frozen dessert


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.


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.


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.


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.


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.


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.


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.


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!