Course: Dessert

Multi-Fruit Ice Cubes or Popsicles

Multi-Fruit Ice Cubes or Popsicles
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Multi-Fruit Ice Cubes or Popsicles
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Instructions
Melon and Coconut
  1. Peel, stone, and cube 1/2 melon. Puree with 2 tablespoons lime juice. Spoon into an ice-cube tray to fill halfway up, then freeze until solid. Mix 400 ml coconut milk and 2 tablespoons icing sugar. Pour over the melon and freeze again. Or make into popsicles!
Peach and Lavender
  1. Stone and cube 4 peaches. Quickly soak in boiling water, then puree with juice of 1 lime. Stir in lavender buds and spoon into an ice-cube tray, then freeze until solid.
Cucumber
  1. Peel and cube 1 cucumber. Puree in your blender with 2 tablespoons lime juice, filter, and discard the remaining pulp, then fill an ice-cube tray and freeze until solid.
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Immunizer Smoothie

Immunizer Smoothie
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Immunizer Smoothie
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Ingredients
  • 8 oz coco milk
  • 1 banana (frozen)
  • 1 handful spinach
  • 1/2 cup mango (frozen)
  • 1 inch fresh tumeric
  • 1 inch fresh ginger
  • 1 tablespoon honey
Servings:
Instructions
  1. Put all ingredients in high speed blender and blend until smooth and creamy.
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Spiralized Apples with Vanilla Bean Ice Cream

SPIRALIZED APPLES WITH VANILLA BEAN ICE CREAM
Spiralized Apples with Vanilla Bean Ice Cream
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Creamy ice cream topped with spiralized apples will be a huge dessert hit!
SPIRALIZED APPLES WITH VANILLA BEAN ICE CREAM
Spiralized Apples with Vanilla Bean Ice Cream
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Creamy ice cream topped with spiralized apples will be a huge dessert hit!
Ingredients
  • 2 apples (spiralized or diced)
  • 1 teaspoon vanilla extract
  • vanilla bean ice cream
  • pecans (toasted)
  • 1 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut palm sugar
Servings:
Instructions
  1. Heat coconut oil in pan. Add apples and cook until soft. Add vanilla, cinnamon and sprinkle with coconut palm sugar. Toss until well coated and serve over vanilla bean ice cream. Top with toasted pecans.
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Gluten-Free Espresso Sea Salt Brownies

Gluten-Free Espresso Sea Salt Brownies
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Gluten-Free Espresso Sea Salt Brownies
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Ingredients
  • 3/4 cup coconut oil (measured while solid)
  • 3 eggs
  • 3/4 cup Pamela's Gluten Free Baking Mix
  • 4-5 oz Enjoy Life Chocolate Chunks
  • 1/2 tsp vanilla
  • 1 cup coconut palm sugar
  • 1/2 tsp salt
  • 1 1/2 tbsp espresso
  • smoked sea salt
Servings:
Instructions
  1. Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.
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Raw Lemon Custard Parfaits

Raw Lemon Custard Parfaits
Raw Lemon Custard Parfaits
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Raw Lemon Custard Parfaits
Raw Lemon Custard Parfaits
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Ingredients
  • 1 cup cashews soaked
  • 1/4 cup coconut oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp vanilla extract
  • 1 tbsp raw honey
Servings:
Instructions
  1. Place all ingredients in a high-speed blender. Blend until creamy. Refrigerate until chilled. Layer in a parfait dish alternating custard and fresh fruit. Top with nuts or shredded coconut or topping of your choice.
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Gluten-Free Espresso Crunch Cookies

gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
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gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
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Ingredients
Dry Ingredients
  • 3/4 cup Pamela's Gluten Free Baking Mix
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp salt
Melt; Add
  • 4 tbs butter
  • 1 egg
  • 3/4 tsp vanilla
  • 1/2 cup agave syrup
  • 1 1/2 tbs espresso
  • 4 ounces chocolate
Fold In
  • 1/3 cup chocolate chips
  • 4 tbs raw cacao nibs
Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso and mix well. Add melted butter and vanilla and mix well. Add agave and stir until well-blended. Add egg and mix well. Combine wet with dry ingredients until well-blended. Fold in chips and cacao nibs. Drop by tablespoons on greased cookie sheet and top with smoked sea salt (optional). Bake at 350 degrees for 10 minutes.
Recipe Notes

This gluten-free cookie recipe is courtesy of Carla Cohen (class instructor).

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Poached Pears with Vanilla Beans

poached pears
Poached Pears with Vanilla Beans
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This elegant dessert is easy to make, and it’s healthy too! Satisfy your sweet tooth with this melt-in-your mouth dish while getting in an extra serving of fruit. Wow guests, and watch your waistline.
poached pears
Poached Pears with Vanilla Beans
Print Recipe
This elegant dessert is easy to make, and it’s healthy too! Satisfy your sweet tooth with this melt-in-your mouth dish while getting in an extra serving of fruit. Wow guests, and watch your waistline.
Ingredients
  • 6 firm-ripe pears, peeled, cored and halved
  • 8 cups organic apple juice
  • honey to taste
  • scrapings from inside half of a vanilla bean
  • 1/8 tsp ground black pepper
  • 2 tbs unsalted butter
  • 1 vanilla bean, cut into slivers
Servings:
Instructions
  1. Gently simmer pears in a medium pot with the apple juice, honey, vanilla scrapings, and pepper. Simmer for about 8 minutes, or until tender. Remove pears and arrange on a platter. Boil down the liquid until syrupy. Spoon the syrup over the pears. Sauté the vanilla slivers in the hot butter until highly aromatic. Spoon over the pears and serve. Pears can be stored in the unreduced syrup overnight, and the dish finished the following day.
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Perfect Fudgy Brownie

paleo brownies
Perfect Fudgy Brownie
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These Perfect Fudgy Brownies are what fudge brownie dreams are made of.
Servings
16
Servings
16
paleo brownies
Perfect Fudgy Brownie
Print Recipe
These Perfect Fudgy Brownies are what fudge brownie dreams are made of.
Servings
16
Servings
16
Ingredients
  • 6 tbs unsalted butter or ghee
  • 8 ounces bittersweet chocolate
  • 2/3 cup coconut sugar
  • 1/2 tsp coarse Celtic sea salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/3 cup tapioca flour
  • 2 tsp coconut flour
Servings:
Instructions
  1. Preheat oven to 350 degrees F, and adjust rack to middle position. Butter an 8-inch glass square pan. Place butter and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract. Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the buttered baking dish and smooth into an even layer. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to three days.
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Raspberry Vegan Cheesecake Bites

raspberry vegan cheesecak
Raspberry Vegan Cheesecake Bites
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A creamy mixture of sweet dates, cashews, and silken tofu makes a satisfying base for a combination of raspberry purée and whole, fresh raspberries.
Servings
16
Servings
16
raspberry vegan cheesecak
Raspberry Vegan Cheesecake Bites
Print Recipe
A creamy mixture of sweet dates, cashews, and silken tofu makes a satisfying base for a combination of raspberry purée and whole, fresh raspberries.
Servings
16
Servings
16
Ingredients
  • 2/3 cup chopped, pitted dates
  • 1 1/4 cups raw cashews, divided
  • 1/2 cup flaxseed meal
  • 1/4 tsp plus pinch fine sea salt, divided
  • 1/4 cup unsweetened plain almond milk
  • 2 tbs plus 1 teaspoon agar-agar flakes or 1/2 teaspoon agar-agar powder
  • 1 14-ounce box firm silken tofu, drained
  • zest and juice of 1 lemon
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cups fresh raspberries, divided
Servings:
Instructions
  1. Place dates and 1/2 cup of cashews in small bowl. Pour in 1 cup boiling water and soak for 30 minutes. Meanwhile, combine remaining 3/4 cup cashews, flaxseed, and pinch of salt in a food processor and process until the mixture begins to look sandy. Add 1 tablespoon water and process until mixture begins to pull together. Form dough into a disk and place in an 8-inch square baking dish. Gently press until it forms an even layer over bottom of the dish. Drain dates and cashews, reserving soaking liquid. Place dates and cashews in a blender. Combine soaking liquid and almond milk in a small saucepan and bring to a boil over medium-high heat; reduce heat. Stir in agar-agar and cook at a bare simmer, stirring frequently, until agar-agar is completely dissolved, 4 to 5 minutes. Pour into a blender. Add tofu, lemon zest and juice, vanilla, and remaining 1/4 teaspoon salt and blend until very smooth. Pour over dough in baking dish. Wipe out food processor bowl and place 1 cup of raspberries in the bowl. Process until puréed. Pour purée into a fine-mesh sieve set over a small bowl. Press on mixture with the back of a spoon to extract as much purée as possible. Discard solids. Drizzle purée over top of tofu mixture. With a table knife, swirl purée into tofu mixture. Cover and refrigerate until firm, at least 4 hours. Sprinkle with remaining ½ cup raspberries, cut into squares and serve.
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