“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.”  Erma Bombeck
 

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Desserts and Snacks

Cake in a Cup
{gluten free option)
Easy Chocolate Cake
Creamy Dipped Fruit
(gluten free)
Chocolate Dipped Fruit
(gluten free, raw option

Yummy Nut Butter Balls
(gluten free option)

Fudge
(gluten free, raw)

Banana Pops
(gluten free, raw opt.)


Stuffed Dates
(gluten free)

Apple Turnovers

Chocolate Pudding
(gluten free, raw)

Banana Ice Cream

(gluten free, raw)




Cake in a Cup
Serves 1
gluten free option*

Using a fork, in the mug mix all of the dry ingredients for the cake, then, mix in the wet.
Mix all of the wet ingredients with the dry.  Mix all of the topping ingredients in a bowl, except berries, then top the cake.  Microwave for 1 minute.  When cool, top with berries.
Cake:
2 T. wheat flour or coconut flour*
1/4 t. baking powder
1/2 t. cinnamon
2 T. nondairy milk
1 T. applesauce
2 t. coconut sugar or sweeten to taste

Topping:
1 T. shredded coconut
1/2 T. flour
1 T. applesauce
1 t. coconut sugar


Easy Chocolate Cake

Makes 6 servings

1 1/2 cup unbleached flour

1 tablespoon white vinegar

1 cup sugar

1 teaspoon baking soda

5 tablespoons vegetable oil

1 teaspoon vanilla

1 cup cold water

3 tablespoons unsweetened powder (unsweetened chocolate)

1/2-1 cup (3-6 oz.) chocolate chips


Preheat oven to 350 degrees.  In a large bowl whisk together flour, sugar, cocoa, and baking soda.  Mix in wet ingredients.  Grease a 9” square baking pan and pour in mix.  Sprinkle the chips over the batter.  Bake 30-35 min., until a knife inserted into the center comes out clean. 


Vegan Brownies
Makes 6-8

1 cup whole wheat pastry flour
3/4 cup sugar
1/2 cup cocoa powder, unsweetened, baking
1 t. baking powder
1/4 t. salt
1/2 cup applesauce, unsweetened
1/4 cu maple syrup
1/4 cup nondairy milk, unsweetened
2 T. coconut butter, melted or vegetable oil
1 t. vanilla extract
1/2 cup mini chocolate chips, vegan
2 T. mini chocolate chips, for topping

Preheat oven to 350°F. Spray a 9" square pan or baking dish with coconut spray.  Place the dry ingredients (1st 5) into a large bowl and whisk.  In another bowl mix the wet ingredients.  Add the wet to the dry.  Stir in the chocolate chips.  Pour the batter into the baking pan/dish. Sprinkle with chocolate chips.  Bake for 35 minutes, or until a knife inserted into the center comes out clean.  The chips inside the brownies may cause the knife to come out gooey, so the knife may need to be inserted in several locations to determine if done.  Allow 15 minutes to cool before cutting.  If saving, cool completely and cover tightly.  Freeze or save at room temperature for not more than 2 days.

Chocolate Dipped Fruit
Gluten Free
Serves 4

1/2 cup (4-oz.) chocolate chips
1/3 cup (3-oz.) coconut milk
fruit of choice

In a small microwave-safe bowl melt the chips and coconut milk, stirring every 30 seconds, for about 1 1/2 minutes.


Creamy Dipped Fruit
Gluten Free
Serves 4
12 oz. coconut, almond, or soy yogurt
1 container Better than Cream Cheese (Tofutti), soft
2 tablespoons agave or maple syrup
pinch of salt

Combine all ingredients in a blender or food processor, until creamy.  Serve with cut peaches, bananas, pineapples or other fruit of your choice.


Simple Apple Fruit Cup
Gluten Free, Raw Option*
Makes 1
1 apple
1/2 cup applesauce*
2 T. raisins
1 t. cinnamon
2 T. chopped pecans or walnuts
*For the raw applesauce peel an apple, chop it, then blend, adding teaspoons of water, as needed.

Chop the apples and mix with applesauce, raisins, and cinnamon.  Top with nuts.

I removed all of the fattening food from my house.  It was delicious!
1 cup fresh ground or oil-removed, chunky, peanut butter
1/4 cup mini-chocolate chips
1/3 cup Post Grape Nuts cereal*
1/3 cup raisins
1/4 cup honey or Sweet Dreams
1/3 cup dry, unsweetened coconut, finely shredded
(All measurements are approximate.)
Mix the first 6 ingredients together.  Roll into balls the size of a quarter.  Place coconut into a bowl.  Roll balls in coconut to coat.  Refrigerate or freeze to firm.  (*To make them gluten-free use crisped rice cereal instead of Grape Nuts.)


Best Nut Butter Balls
Gluten Free Option*
Makes about 12



Stuffed Dates
Gluten Free (sugar-free)
Makes 8
8 large dates
8 raw almonds
3 tablespoons cashew butter
1/2 cup dry, shredded coconut, unsweetened

Soak almonds in cool, filtered water overnight or for a few hours.  Rinse and drain.  Slit each date lengthwise and remove seed.  Insert an almond into each date.  Cover slit with cashew butter, then press into shredded coconut.

1 1/2 cups raw pecans
dash of salt
12 dates, pitted, chopped
1/3 cup unsweetened (raw) chocolate
1/2 teaspoon vanilla
2+ teaspoons water to moisten, as needed

(Set aside 1/4 cup pecans, chopped to add last--optional.)  Process nuts and salt using an S blade, until finely ground.  Add dates and process until all stick together, then chocolate, vanilla, and water (if needed).  Knead-in chopped pecans, if using.  Pack into a square & chill 2 hours.  Stores in a sealed container 2 weeks in the refrigerator.


Fudge
Gluten Free, Raw
Makes 6 pieces

"A balanced diet is a cookie in each hand."  Barbara Johnson

Peel & cut bananas in half, crosswise.  Put a popsicle stick or stiff straw half way into the banana from the flat side.  In serving bowls place toppings of choice: chopped nuts, granola, coconut, candy sprinkles, mini chocolate chips.  Dip or coat the banana halves in a sticky liquid, like maple syrup, agave, chocolate sauce, or honey.  Gently, coat each banana half with topping.  Place on a cookie sheet lined with wax paper and freeze.  Optional: Bananas can be frozen first, then coated.


Banana Pops
Gluten Free, Raw Option
Makes 2 per banana


Apple Turnovers
Makes 8

1 15-oz. pkg. pie crust (single)
3/4 cup canned or cooked apple slices
2 tablespoons sweetener of choice
1/2 teaspoon cinnamon

Preheat oven to 425 degrees.  Cut pastry into 8, 4 1/2" squares (or circles).  Spoon 1 1/2 tablespoons of apples into the center of each circle, making sure no liquid touches edges.  Moisten the edges of the dough with a little water and press together with a fork to seal.  Poke the top of each with a fork to vent.  Place on a sprayed or greased cookie sheet.  Bake 13-15 minutes, until lightly browned.  


1 large, ripe, organic banana
1 avocado
2 T. raw* agave or raw honey (more, if desired)
2 T. unsweetened raw* cocoa (chocolate)
1 teaspoon vanilla

Mix all ingredients in a food processor with S-blade or blender, until the consistency of pudding.  

*If raw is out of your budget, use regular; it will still be mostly raw.


Chocolate Pudding
Gluten Free, Raw
Serves 1



Blueberry Crumble
Gluten Free, Raw
Serves 1
The idea for this crumble comes from a raw blueberry pie recipe.  The pie looked very appealing but required a lot of work to make.  So, I thought, why not make something similar without making the dough..far less work.  When I made it, it tasted just like a bite of blueberry pie with the pie crust.
1 cup blueberries
1 T. buckwheat groats, hulled, soaked
5 almonds
1/2 t. flax seed
1/4 t. cinnamon
maple syrup
Drain the groats and grind with the almonds and flax seed to a powder.  Mix in the cinnamon.  Drizzle a little maple syrup over the berries.  Mix and eat.


Banana Ice Cream
Gluten Free, Raw
Serves 1-4


4 ripe, organic bananas, peeled & chopped
1/4 cup raw coconut milk or almond milk
1 teaspoon vanilla
1 tablespoon raw agave or honey (optional)

Freeze bananas.  Process all ingredients, using an S blade or blend in a blender.  Do not make it too runny, but add small amounts of additional milk, if needed.  Top with berries.

NOTE: When making, add berries to change the flavor or chocolate or mint.



Copyright © 2013 The Perfect Diet Cookbook, L.L.C.  All rights reserved.