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Desserts

Guava Lychee Sorbet

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  • 2 handfuls lychee peeled and pitted (about 1/2 cup)

  • 1 cup guava

  • 1 tbs lemon juice

  • 1 tbs honey 

  • 1/4 water

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Blend together in food processor until smooth. Pour into small cups for individual servings or add popsicle sticks. Freeze and remove from freezer a few minutes before serving.

 

Serve with Any Berry Coulis recipe below for a gourmet presentation. Blueberries are a nice contrasting color. 

  • Any kind of berries 

  • Honey (1:4 of the berries)

  • Water to thin

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Mash and smash in a bowl, or blend briefly, and drizzle over sorbet.

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 Energy Bites

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The Buddhist Chef

  • 2 cups dates soaked and drained

  • 1.5 cups shredded coconut

  • 1/4 cup sunflower seeds (instead of hemp seed)

  • 1/4 chia seeds

  • 1/4 carob power or cocoa powder

  • 2 Tbs maple syrup

  • pinch on salt

  • 1/4 coconut to coat the bites

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Blend together in food processor for a minute or two. Roll into balls and roll in coconut to coat. Refrigerate or freeze.

 

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 Banana Lilikoi Popsicles

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  • 2 bananas, frozen

  • 12 oz frozen coconut milk, thawed

  • 2-3 Tbsp honey

  • 1 tsp kaffir lime leaf zest

  • 2 lilikoi

  • 2 Tbsp shredded coconut

  • 2 tbs cacao nibs

  • 1 tsp vanilla extract 

  • Sprinkle on top - cacao nibs, lime zest, shredded coconut

 

Makes 6 popsicles using 5oz plastic cups and leaving some room at the top.

 

Hanna gave me two big bunches of ripe bananas. I immediately peeled them and stuck them in the freezer. I always have frozen coconut milk on hand and it's lilikoi season, so I made popsicles.

 

Blend everything except shredded coconut and cacao nibs and sprinkles. Blend until smooth then add shredded coconut and cacao nibs and blend briefly to incorporate. Pour into popsicle molds, or small cups. Flash freeze, then place in a bag and seal. Will last a couple of weeks in the fridge. For a nice presentation, thaw for a few minutes, then roll in shredded coconut or cacao nibs.

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Avocado Popsicles

 

The Little Epicurean

  • 2 large ripe avocados

  • 14 oz canned coconut milk, full fat (12 oz frozen)

  • 3 Tbsp honey

  • Dash of cardamom & cinnamon (modification)

  • Dash of vanilla (modification)

  • 1/2 cup carob powder for chocolate flavor (modification)

  • If you use chocolate flavor, swirl some peanut/almond butter into the popsicle

 

Lizzy gave me three avocados from her tree. I made popsicles so I could freeze them until I see her in two days.

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In a food processor, puree avocado, coconut milk, and honey. Pour into small cups or popsicle molds. Insert wooden sticks with fun messages. Place in the freezer for at least 3 hours.

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Note: The avocado flavor will disappear and the sweetness will increase after frozen.

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Kaffir Lime Pie

Crust

  • 1/2 cup macadamia

  • 1/4 cup unsweetened coconut flakes

  • 1/2 cup pitted medjool dates plus

  • 2 dried figs

  • 1 tablespoon coconut oil

  • pinch of kaffir lime zest

  • pinch of salt

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Filling from Minimalist Baker

  • 1 cup raw cashews, soaked for 4-6 hours (or overnight) then drained

  • 3/4 cup full-fat coconut milk

  • 1/4 cup coconut oil, melted

  • 3 regular limes + 2 kaffir limes (1 Tbsp zest, 1/2 cup juice)

  • 1/3 c honey

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Garnish

  • Kaffir lime slices

  • Kaffir lime zest

 

Process crust ingredients and press into a 7" spring form pan, or a small pie pan lined with parchment paper. Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Pour into pie pan and freeze. To serve, remove from freezer for 15 minutes, garnish and serve.

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Papaya Lilikoi Sorbet

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  • 1 medium papaya

  • 1 lilikoi

  • 2 tbs lime juice

  • 2 tbs honey

  • 1/4 cup water

 

Lilikoi is sweet and tangy Passionfruit. Combine everything in the blender and blend for a few minutes until smooth.Freeze for about an hour, then process again and serve. Or pour into small cups and add popsicle sticks.

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To extract lilikoi juice, cut in half and scoop pulp into blender. Blend for less than a minute on low speed, or pulse briefly to loosen the pulp from the seeds. Pour into a strainer and press the juice through with a rubber spatula.​

Papaya Coconut Popsicle

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  • 3 cups papaya

  • ½ cup coconut milk

  • 2 tbs lime juice

  • 1/2 tsp vanilla

  • 1 tbs honey

 

Blend. Pour into small cups and add the popsicle sticks. If your papaya is juicer, you may need to freeze for 20-30 minutes, then add the popsicle sticks. Write something on the end of the stick for fun. I use small plastic cups to freeze.

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Black Rice Pudding & Mango

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  • 1 cup back rice

  • 12 oz frozen coconut milk

  • 1 tsp vanilla

  • 1 tbs honey

  • 1 mango sliced

 

Soak black rice for a few hours and then rinse a few times. Boil 2 cups water, add rice, bring to boil, then set on low for 40 minutes.

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Heat coconut milk, vanilla and honey. Mix together with rice - or serve rice, use a spoon to create a pocket in the rice and pour the coconut milk in and drizzle around the plate. Top with mango slices or chopped mango.

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Raw Vegan Chocolate Pie

 

Pie crust:​

  • 1/2 cup walnuts

  • 4 medjool dates

  • 2 black figs

Blend in food processor, press into pie pan

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Pie filling:

  • 1 1/2 cups cashews soaked overnight

  • 1/3 cup melted coconut oil

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 1 tbs lemon juice

  • 3 tbs carob powder

Blend for a few minutes until smooth and thick - without carob powder. Pour half of mix into pie pan, then add carob powder, blend and pour into pie pan. Sprinkle shredded coconut on top.

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Chocolate Sauce:

  • 1/4 cup carob, or cacao, powder

  • 1/4 cup maple syrup or agave

  • 3 tablespoons water to thin

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Raw Cashew Dream Cake 

 

Recipe from My New Roots

Crust:

  • 1/2 cup raw almonds (pecan or walnuts or hazelnuts)

  • 1/2 cup soft Medjool dates (5 dates)

  • ¼ tsp. sea salt

 

Filling:

  • 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best

  • juice of 2 lemons

  • seeds of 1 whole vanilla bean (or 1 tsp. vanilla extract)

  • 1/3 cup coconut oil, melted

  • 1/3 cup honey (vegans use agave nectar)

  • 1 cup raspberries (thaw completely if using frozen) 

 

Place nuts and dates in a food processor with salt and pulse to chop (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even. 
Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.  In Vitamix place all filling ingredients (except raspberries) and blend on high until very smooth. Blend for a couple of minutes to get a smooth consistency. 
Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Store leftovers in the freezer.

Creamy Mango Pudding 

 

Eating Vibrantly

  • 1 med mango, 1 cup

  • 1/2 cup cashews

  • 1/3 cup or 3 med  dates

  • 1/2 tsp vanilla bean powder or 1 tsp vanilla extract

  • 1 cup water

 

Put everything into a high-speed blender and blend until smooth.

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Serve immediately or store in the fridge for up to 5 days.

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Music Night Mango Pudding 

 

Blender Girl

  • 1 13.5-ounce can full-fat coconut milk (used frozen coconut milk)

  • 2 cups roughly chopped fresh mango, plus 1/2 cup fresh mango pieces 

  • 1/4 cup pure maple syrup

  • 1 tablespoon virgin coconut oil (in liquid form) 

  • 1 teaspoon agar powder (used arrowroot powder)

  • 1/4 cup toasted coconut chips (or flakes) 
     

Blend coconut milk, roughly chopped mango, maple syrup, and coconut oil on high for 30 to 60 seconds until smooth and creamy.

Pour the mixture into a saucepan and whisk in the agar powder. Over medium heat, bring to a gentle simmer, stirring constantly, and heat for about 5 minutes, until the agar is completely dissolved and the mixture has thickened.

Lightly grease a 6-hole standard muffin pan and distribute the mixture evenly amongst the holes. Chill in the fridge for at least 2 hours to set.

To serve, gently slide a butter knife around the edge of each panna cotta. Place a cutting board over the top of the muffin pan, and, holding the two together, gently turn upside down. Tap the bottom of each muffin hole to dislodge each panna cotta.

Serve on small plates topped with fresh mango pieces and toasted coconut chips.

Blueberry Pie 

 

Modified from My New Roots

Crust:

  • 1/2 cup raw walnuts

  • 1/2 cup soft Medjool dates

 

Filling:

  • 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best

  • 2 tbs lemon juice

  • 1 tsp. vanilla extract

  • 1/3 cup coconut oil, melted

  • 1/3 cup honey

  • 1 cup blueberries (thaw completely if using frozen) 

 

Toppings:

  • Coconut 

  • Whole blueberries 

  • Cacao powder

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Blueberry Coulis:

  • 1/2 cup blueberries (or any berries)

  • 1 tsp honey

  • 1 tsp lemon juice

  • pinch of salt

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Place nuts and dates in a food processor with salt and pulse to chop (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even. 
Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.  In Vitamix place all filling ingredients (except raspberries) and blend on high until very smooth. Blend for a couple of minutes to get a smooth consistency. 
Pour about 2/3 of the mixture out onto the crust and smooth with a spatula. Add the blueberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. To serve, remove from freezer 30 minutes prior to eating. Store leftovers in the freezer.

Vegan Kesar Kulfi or Kheer
 

From Vegan Richa

  • 3 Tablespoons water

  • 1/2 teaspoon saffron strands 

  • 1/3 cup ground raw sugar (sub honey)

  • 1 can coconut milk (13.5 oz) 

  • 1/3 cup ground raw cashews (or pistachio or walnut or a combination)

  • 1 Tablespoon cornstarch or arrowroot starch

  • Generous pinch of cardamom powder

  • 1/4 teaspoon fine sea salt


In pan, add the water and saffron and let sit for 5 minutes. Add the sugar and mix. Keep stirring in between and bring the mixture to a bubbling boil on medium heat.

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Add the ground nuts, cornstarch with 1/2 cup coconut milk. Add this to the boiling sugar syrup. Add cardamom and salt and bring to a boil. Take off heat. Add the rest of the milk and mix well. 

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Add nuts or dried fruits if using at this point and fold into the creamy mix. Pour into kulfi molds or pop molds or ice cube tray.


Or add cooked rice or quinoa and simmer for 5 minutes. Chill for a few hours and serve as Kheer!

Kaffir Lilikoi Lime Pie

 

Prevention Magazine

Crust:

  • 1/2 cup macadamia nuts

  • 1/2 unsweetened shredded coconut

  • 4 pitted medjool dates (1/2 cup)

  • 1 tsp lime zest

Filling:

  • 1 cup raw cashews soaked 4-12 hours

  • 3/4 cup coconut milk

  • 1/4 cup coconut oil, melted

  • 3 large regular limes for 1/2 cup lime juice 

  • 1 tbs kaffir lime zest (modification)

  • 1 lilikoi (modification)

  • 1/3 cup honey

  • pinch of salt

Topping:

  • 1 kaffir lime leaf, shredded for topping

  • lime slices for topping

Process the crust ingredients in a food processor until it begins to clump together. You can tell it's done when you press some crust between your fingers and it sticks together. Press into the bottom of a small springform pan using the back of a spoon or your fingers. Place in the freezer while you prepare the filing. 

Blend all the filling ingredients in a blender until smooth. Pour the filling into the piecrust. Garnish with toppings and place in freezer. Alternatively, you can add toppings when ready to serve. Remove from freezer about 20 minutes before serving.

Shannon's Oh My Pie

 

Pie crust:

  • 3 handfuls dried black mission figs

  • 3 handfuls walnuts

  • 2 handfuls dried shredded coconut

  • few dates

Blend in food processor, press into pie pan

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Pie filling:

  • 6 white tangerines

  • 1 apple thinly sliced

  • 2 dried figs

  • cinnamon

For juicy mix blend 2 dried figs, cinnamon, some of the fruit filling and water. Then mix with fruit for your filling.

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Cashew Cream Sauce:

  • cashews

  • fresh coconut water and flesh

  • maple syrup

  • vanilla

Pour over pie filling and refrigerate

Vegan Carob Nut Butter Fudge

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From Minimalist Baker

  • 2 cups unsweetened desiccated coconut (finely shredded)

  • 1/2 cup creamy nut butter (i.e. cashew butter, peanut butter, or almond butter)

  • 1/4 cup (55 g) melted cocoa butter

  • Heaping 1/3 cup carob powder or cacao powder

  • 1/4 cup maple syrup

  • Pinch sea salt

  • 1 tsp vanilla extract

  • 2-3 fresh medjool dates, chopped (or sub more maple syrup)

  • Top with cacao nibs, goji berries, shredded coconut

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  1. Line a 9x5-inch loaf pan with parchment paper

  2. Add coconut to food processor and mix until a creamy "butter" or liquidy paste is formed - about 4 minutes - scraping down sides as needed.

  3. Next, add nut butter, melted cocoa butter, carob powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed.

  4. Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.

  5. If the mixture appears too thick, simply thin with a bit more maple syrup or melted cocoa butter! It should be semi-thick but pourable (see photo).

  6. Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Then top with cacao nibs (optional). Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch - about 15-20 minutes.

  7. Remove from freezer and cut into squares. Enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature.

Raw Brownies

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From My New Roots

Walnut Brownies

  • 2 c walnuts

  • 2 1/2 c dates

  • 1 c raw cacao (very chocolatey, can use less)

  • 1/4 tsp salt

  • 1 c roughly chopped almonds (optional)

Blend in a food processor, top with coconut, goji berries, cacoa powder and freeze.

 

Almond Butter Brownies

  • 1 c pitted dates

  • 1 c almond butter

  • 1 c carob and/or cacao powder

  • 1/3 c honey

Raw Chocolate with Goji Berries

 

Recipe x3

  • 12 tablespoon ground raw cacao beans or nibs

  • 3 tsp raw cacao powder (optional)

  • 6 tablespoon mesquite pod meal (optional)

  • 6 tablespoon maca meal

  • 6 tablespoon hemp seeds ground (optional)

  • 6 tablespoon non-gmo lecithin powder

  • 3 tsp cinnamon

  • 1+ teaspoon each of ginseng, bee pollen, herbs (optional)

  • 1+ teaspoon of salt

  • 4-5 tbls or more/less coconut oil (enough to bind ingredients)

  • 1+ teaspoon dash vanilla extract

  • 6 tablespoon cashew or macadamia  butter

  • 6 tablespoon raw agave nectar

  • 10 tablespoon goji berries

 

Variations:

  • pinch of cayenne

  • crushed walnuts

  • Flax seeds

  • coconut flakes

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Raw Chocolate with Goji Berries Original Recipe

  • 2 tablespoon ground raw cacao beans or nibs

  • 2 tablespoon goji berries

  • 1/2 tsp raw cacao powder (optional)

  • 1 tablespoon mesquite pod meal (optional)

  • 1 tablespoon maca meal

  • 1 tablespoon hemp seeds ground (optional)

  • 1 tablespoon non-gmo lecithin powder

  • 1/2 tsp cinnamon

  • dash of ginseng, bee pollen, herbs (optional)

  • pinch of salt

  • dash vanilla extract

  • 1 tablespoon cashew or macadamia  butter

  • 1 tablespoon raw agave nectar

  • a little flax (optional)

  • enough coconut oil to bind together

  • Grind dry ingredients, hand mix with wet ingredients, put into plastic bags, shape into flat squares and freeze.

Raw Chocolate Milk

 

  • 12 oz water (or coconut water)

  • 4 ice cubes

  • 1 Tbls raw cacao nibs or powder

  • 1 Tbs raw almond butter

  • 1 Tbs raw agave

  • 1 tsp coconut oil

  • 3 drops vanilla extract

  • pinch of pink Himalyan crystal salt

In blender on high speed, blend all ingredients until smooth, makes two servings.

 

Raw Chocolate Milk variation

  • 12 oz water

  • 12 ice cubes

  • 1 Tbls raw cacao nibs or powder

  • 1 Tbls raw carob powder

  • 1 Tblsp maca powder

  • 2 Tbs raw almond butter

  • 1 Tbs raw agave

  • 1 tsp coconut oil

  • ½ banana frozen

  • 12 drops vanilla extract

  • pinch of pink Himalyan crystal salt

Goji berries, shredded coconut, caco pieces, flax seeds for topping

In blender on high speed, blend all ingredients until smooth, makes two servings.

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Raw Brazil Nut Chocolate Milk

  • 2 Cups Fresh Coconut Water

  • 4 oz. Raw Brazil Nuts

  • 3 Tbls. Raw Cacao Nibs

  • 2 Tbls. Mesquite Meal

  • 1 Tbls. Maca Powder or Maca Premium

  • 1 Tsp. Non-GMO Lethicin

  • 1 Pinch Natural Sea Salt

Begin by blending the Raw Brazil Nuts with the coconut water. Strain the liquid through a cheesecloth or nut milk bag and save the pulp for another recipe. Next take the strained milk and blend it with the Cacao Nibs, Mesquite Meal, Maca, Lethicin, and Salt. The longer you blend this, the darker and more chocolate looking it gets. Guaranteed to give you great energy for many hours!

Goji Pepita Bark

 

From MindBodyGreen

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  • 3/4 c coconut yogurt

  • 1 tbs goji berries

  • 1 tbs pepitas

  • 1 tbs cacao nibs

 

Pour yogurt into 5x7" tray. Sprinkle with goji, pepitas, cacao. Freeze until solid and break into pieces.

Energy Bites
 

From Deliciously Ella

  • 1 c dates

  • 3/4 almonds, walnuts, brazil nuts, cashews

  • 1 tbs raw cacao or carob powder

  • 2 tbs chia seeds

  • 1 tbs bee pollen hemp, flax, baobab powder

  • 1 tbs coconut oil

 

Blend almonds in food processor for 30 seconds. add remaining ingredients and blend. Scoop and press, then roll into balls. Put in freezer to set and store in fridge for up to 3 weeks.

Kula San Sorbet
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  • 2 cups Hachiya persimmon puree 

  • 1 cup sugar (or 1/2 cup honey)

  • 1 cup water

  • 1/2 lemon squeezed

  • 1 tbs vodka to keep frozen sorbet smooth because vodka doesn't freeze

 

I picked these up at the Kula Farmer's market. Well, these weren't persimmons. When I opened them they looked like lilikoi - lots of seeds and some sweet thick juice. So I strained out the seeds and added mango and proceeded with the recipe. It was delicious.

 

Press very ripe Hachiya persimmons through a medium sieve to create a purée. Bring sugar and water to boil to create a syrup. Cool. Blend persimmon purée, syrup and lemon in blender or food processor until smooth. Pour the purée onto a parchment-lined cookie sheet (or a ziplock bag) and freeze until set. Break the frozen puree into pieces and blend again in the food processor. If possible, freeze once more and blend again. Serve immediately or freeze. If frozen, remove from the freezer and let it soften for a few minutes before serving.

Frozen Lemon Poppy Bars
 

Thrive Market recipe

  • 3 cups shredded coconut 

  • 4 tablespoons lemon zest 

  • 2 tablespoons lemon juice 

  • 4 tablespoons coconut oil 

  • 4 tablespoons raw honey or maple syrup 

  • 4 tablespoons almond milk 

  • 1/2 teaspoon vanilla powder 

  • 1 teaspoon salt 

  • 2 cups cashews 

  • 5 tablespoons poppy seeds

 

Frosting

  • 1/2 cup coconut oil 

  • 1/4 cup coconut butter 

  • Juice and zest of 1 lemon 

  • 1/3 cup creamy raw honey

  • Candied lemon, for garnish (optional)

 

Place coconut, lemon zest and juice, coconut oil, honey, almond milk, vanilla powder, salt, and cashews in the bowl of a food processor and process until completely smooth. Stir in poppy seeds. Press mixture into prepared pan, pressing down evenly to pack tight. Place in freezer. In a small bowl, whisk together coconut oil, butter, lemon juice, and raw honey. Remove pan from freezer and pour frosting on top. Cover with plastic wrap and place back in freezer for a minimum of 3 hours or until ready to serve. When ready to serve, decorate with candied lemon slices and cut into slices.

Coconut Butter Bars
 

Cooking Hawaiian Style

  • 4 tablespoons coconut butter, room temperature

  • 2 tablespoons coconut oil, room temperature

  • 1 1/2 tablespoons agave

  • 1/4 teaspoon pure vanilla extract

  • pinch of salt

  • 1 3/4 cups sweetened coconut flakes

 

I used my homemade coconut butter which is not as smooth as the store bought. So these turned out a bit crumbly. Use the store bought stuff.

 

Line a loaf pan with parchment or waxed paper. Add coconut butter, coconut oil, agave, vanilla and salt to a medium bowl and mix well. Add shredded coconut and macadamia nuts (optional) and mix well ensuring that all ingredients are combined. Add mixture to pan and press firmly using your fingers until the mixture holds its form. Place in refrigerator for 60 minutes or until it sets.

Any Berry Coulis  

 

  • Any kind of berries (I Iike raspberries because they're pink) 

  • Honey (1:4 of the berries)

  • Water to thin

 

Mash and smash in a bowl, or blend briefly, and drizzle over pie or ice cream or kulfi or sorbet.

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