Posts Tagged ‘dessert’

Pumpkin-esque Pie-esque

Not actually pumpkin and not really pie, but not sure what else to call it?  Read on and see if you have any suggestions…

Pumpkin Pie-Like Dessert (inspired by a recipe in Everyday Raw)
(makes 3-4 mini desserts)

  • 1/4 c cashews, soaked at least 4 hours
  • 1/4 c maple syrup
  • 1/4 c coconut oil
  • 1/4 c + 1 Tbsp carrot juic
  • 1/4 t vanilla
  • 1/8 t salt
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • Blend all until very smooth and freeze

I put mine atop a really basic ground almonds+honey ‘crust’, but may look to make a more official raw crust next time.

The whole family liked this, as it ends up tasting like a pumpkin pie ice cream cake.  Hey, maybe that should be the name….


Orange + Avocado = surprisingly good!

I’ve already marveled at the orange + broccoli combo, but I have an even more random one for you today: orange + avocado.

I saw a recipe in my VitaMix cookbook for an Orange Avocado Sorbet and was quite intrigued.  Here is my modified version:

Orange Avocado Sorbet

  • 1/2 avocado
  • 1 orange, peeled
  • about 1in square of orange peel
  • 1/2 small lemon, peeled
  • 2 Tbsp honey (or sweetener of choice)
  • 1/2 tsp vanilla
  • 2 cups ice

Blend in vitamix until sorbet forms.  Then eat and be amazed.

My husband could quite get past the green color, but did agree that it tasted just like an Orange Julius.  Anyone else remember getting Orange Julius in the mall?  Back in the tight-rolled jeans and scrunchie days?  I remember getting an Orange Julius and a pack of sour patch kids and walking around feeling so cool to be old enough to be at the mall with my friends and no parents.

Now I can’t imagine letting my kids go to the mall alone.  I will be the mom walking stealthily behind her kids, hoping they don’t catch me.  I’ll leave my scrunchie at home, you know, as to avoid embarrassing them and all.  🙂

PB&B Soft Serve

I’ve been on a peanut butter binge (not raw) lately.  Just can’t get enough.  Sunday for breakfast I put one frozen banana and one big spoonful of chunky peanut butter and a dash of sea salt into the food processor and processed away.  Viola!  Peanut Butter Banana soft serve – a ridiculously tasty and seemingly indulgent breakfast.  I felt almost odd eating ‘ice cream’ for breakfast, but it was so good I couldn’t stop.

Who is jealous of the Elmo placemat?

Also, I’m marking this as kid-friendly, even though my kids don’t eat peanut butter.  Odd, I know.  I can’t get enough and they can’t force it down. Maybe someday they’ll soon share my love of the butter de peanuts.  One can hope, right?

Chia Banana Pudding

I’ve spoken of my fascination and love for chia seeds before.  They bring out the science geek in me. A gel!  Forms right before your eyes!  How cool is that?

I was craving something sweet after dinner and whipped up a little pudding for one dessert.  I hesitate to call this a recipe because it is so simple, but here goes:

  • 1/2 c almond milk
  • 2 Tbsp chia seeds
  • sweetener of choice
  • 1/2 tsp vanilla
  • sliced banana
  • Stir milk, chia, sweetener and vanilla and let chill at least 15 minutes for optimum thickening.  Serve with sliced bananas.

Anyone know how to make raw vanilla wafers?  That’s all it was lacking….

Second Chance Choco- Avocado Pudding

I’ve tried the avocado/cocoa blend before and wasn’t too impressed.  But, after reading this post, I decided to give it a try again.  I know, never get a second chance to make a first impression, right?  But, I believe in second chances.  Oh the cliches….  🙂

Hooray for second chances.  This was much better!  I’ve had it twice already.  The texture is light and creamy and it’s only slightly sweet, so it’s a great snack.  For a rich dessert, I’d go with this chocolate pudding.  For a nice mid-afternoon snack, this banana/avocado/cocoa blend is perfect.  This week I plan on making it again and letting my kids use it as a dip for fruit and graham crackers.

topped with shredded coconut and cocoa nibs

Here is my modified version:

Chocolate Avocado Banana Pudding

  • 1 avocado
  • 4T rounded cocoa powder
  • 1/4c almond milk
  • 1/2 banana
  • 1-2T honey or 1 packet stevia or sweetener of choice
  1. Combine all in blender (I used the magic bullet)
  2. Process and scrape bowl a few times until thoroughly combined and fluffy.

Ice Box Lemon Cheesecake(ish)

I made the Lemon Cheesecake filling from Everyday Raw and, instead of putting it itno a raw cookie crumb crust (a bit ambitious for me these days), just froze it in individual servings.  That I may or may not eat when my kids are in room time and I am allowed to eat things without sharing.  Don’t tell.

Very lemon-y, which I love.

Ingredients: cashews, lemon juice, agave, coconut oil, H2O, vanilla, nutritional yeast, NaCl, lemon zest

Chocolate Pudding-ish

I have yet to even try to conquer hacking into a whole coconut.  I don’t even know if you can buy them here in San Antonio, but I haven’t exactly looked.  I eat coconut almost daily, but it’s either already shredded or in the form of coconut oil/butter.  Anway, many of the pudding type recipes I see in Raw Food cookbooks involve fresh coconut, so they are filed away in my ‘Someday’ file in my head.  Along with many, many other things.

I came across a chocolate pudding recipe that was pretty much cocoa, avocado and vanilla.  Tried it and had to choke it down.  Tasted like it sounds.  Love chocolate and love avocados, but together, not so much.  There are other iterations out there like this and this that I may try someday.  I think the addition of coconut milk, bananas and/or dates could help the flavors blend a bit better.

I recently tried another chocolate pudding recipe that I based off of a chocolate pie type recipe from Everyday Raw.  Jackpot!!  It is so very good.  Very rich, in that I can’t finish the entire dish.  The husband also really liked it and said I should serve it to friends sometime as a ‘can you believe this is raw?’ kind of dessert.  Maybe, but maybe I’ll just eat it all myself….

  • 3/4 c cashews, soaked 4-6 hrs
  • 1/3-1/2 c water
  • 1/3 c agave syrup
  • 1/4 c cocount oil/butter
  • 1/4 t vanilla
  • dash sea salt
  • 1/2 c cocoa (raw is best, but I used regular)

Blend all ingredients together until creamy and smooth and freeze.

I liked it best chilled (not frozen), so I took it out of the freezer and put it into the fridge about 8 hrs before eating.  It ends up with a texture like cold cheesecake.  Not really pudding like, but I’m not sure what else to call it.  Any suggestions?

I’d rank this up there with the chocolate coconut crack drops in terms of deliciousness.