Desserts--Index
Bananas
and "Cream"
Peanut Butter Rice Crispy Treats
Strawberries Dipped in Chocolate
Vanilla Custard Topped with Berries
Candied Popcorn
Banana Custard
Lemon Custard
Strawberry Shortcake
Lemon Ice
Rice Crispy Bars
Chocolate Peanut Butter Bars
Peanut Butter Bons Bons
Chocolate-Coconut Bon Bons
Sweet Potato Casserole
Vegan Macademia Nuts Candy Bars
Vegan Almond Chocolate Bars
Vegan Black Forest Cake
Banana Muffins
Apple Raisin Muffins
Vegan Pina Colada Pie
Pear Pie
Peach Pie
Apple Pie
Berry Pie
Apricot Nut Pie
Poached Pears
Grilled Peaches in White Wine Fruit Sauce
Vegan Coconut and Macademia Nut Ice Cream
Fruit Tart
Bananas and “Cream” (Gluten Free)
2 tbsp olive oil
¼ cup chopped cashews
3 tbsp maple syrup
3 bananas
1 teaspoon ginger
1 teaspoon ground cinnamon
1 cup vegan cream cheese
1 teaspoon vanilla extract
1/4 cup maple syrup
Put olive oil and chopped olives in a pan and sauté. Add maple syrup until mixture begins to caramelize. Add sliced bananas and sprinkle with ginger and cinnamon. Sauté mixture for about 4-5 minutes and plate. In a small bowl mix cream cheese, 1 teaspoon vanilla extract and maple syrup together, pour mixture over top of bananas and serve.
Peanut Butter Rice Crispy Treats (Gluten Free)
1 box puffed brown rice
2 cups peanut butter
¼ cup brown rice syrup
¼ cup maple syrup
Melt peanut butter in large saucepan. Add brown rice syrup and maple syrup and mix until smooth. Add brown rice cereal and mix well. Place in a glass cake pan and let sit for an hour in the refrigerator. Cut into squares and serve.
Strawberries Dipped in Chocolate (Gluten Free)
1 bag vegan chocolate chips (Sunspire Grain Sweetened Chocolate Chips)
2 cartons organic strawberries
Add a small amount of water to a saucepot and bring to a boil. Place chocolate chips in a smaller saucepot and place on top of the saucepot with the water. Melt chocolate chips until smooth. Dip strawberries in chocolate and place on wax paper lined cookie sheets and place in the refrigerator until chocolate firms.
Vanilla Custard Topped with Berries (Gluten Free)
1 block silken tofu
1 whole vanilla bean
1 cup brown rice syrup
½ cup maple syrup
2 cups of your favorite organic berries
3 tbsp olive oil
In a mixing bowl mix tofu with a mixer until smooth. Pour mixture into a sauce pan and heat, add ¾ cup brown rice syrup, ¼ cup maple syrup and stir until syrups are fully incorporated. Stir in vanilla and continue to cook for about 2 more minutes. Refrigerate for 2-4 hours before serving. When ready to serve, heat olive oil and remaining ¼ cup brown rice syrup and ¼ cup maple syrup in a saucepan. Add berries and cook to until sauce begins to become syrupy. Remove custard from refrigerator and top with berries.
½ Cup Popcorn
Kernels
3 tbsp olive oil
½ cup maple syrup
1 cup whole cashews
Pop popcorn in an air popper. In a skillet heat olive oil and add maple syrup. Add cashews and sauté until cashews are toasted. Add more maple syrup if mixture begins to become too thick. Drizzle maple syrup mixture over popcorn.
1-16 oz package of silken tofu
¾ cup brown rice syrup
¼ cup maple syrup
1 teaspoon banana extract
2 bananas cut into slices
In a mixing bowl mix tofu with a mixer until smooth. Pour mixture into a sauce pan and heat, add ¾ cup brown rice syrup, ¼ cup maple syrup and stir until syrups are fully incorporated. Stir in banana and banana extract and pour into dessert bowls. Refrigerate for 2-4 hours before serving. Top with unsweetened coconut or slivered almonds.
1-16 oz package of silken tofu
¾ cup brown rice syrup
¼ cup maple syrup
2 lemons
Zest one of the lemons. In a mixing bowl mix tofu with a mixer until smooth. Pour mixture into a sauce pan and heat, add ¾ cup brown rice syrup, ¼ cup maple syrup and stir until syrups are fully incorporated. Then add juice from both lemons and cook until all ingredients have become incorporated into liquid. Stir in lemon zest. Pour mixture into dessert bowls and put in the refrigerator to firm for at least 2-4 hours. Remove custard from refrigerator and top with twisted lemon slice.
Strawberry Shortcake (Gluten Free)
2 cartons strawberries sliced
¼ cup maple syrup
4 tbsp olive oil
8 Gluten Free Rice Waffles
In a saucepan heat olive oil and maple syrup. Add strawberries and cook until sauce becomes syrupy. Toast waffles in the toaster. Place one waffle each on four plates and top with half of the strawberry mixture. Place another waffle on top of strawberries and top with remaining strawberry mixture.
Juice of 4 lemons
½ maple syrup
1 mint leaf
6 cups ice
Put lemon juice, maple syrup, and mint leaf in a saucepan until completely blended. Cool mixture in the refrigerator for about one hour. Place ice in the blender and crush until a shaved consistency. Place ice in cups and top with lemon mixture.
Rice Crispy Bars (Gluten Free)
1 box puffed organic brown rice
1 can Ricemellow cream (whipped brown rice cream)
Heat Ricemellow cream in a large sauce pan. Add puffed rice and mix until all puffed rice has been coated. Place brown rice mixture in a large glass-baking dish and press down into dish. Cover with plastic wrap and place in the refrigerator for at least two hours. Cut into bar shapes and serve.
2 cups peanut butter
¾ cup maple syrup
½ package organic bran flake cereal
1 package vegan chocolate chips
In a saucepan heat peanut butter and add maple syrup. Once peanut butter has melted and becomes smooth add cereal. Smooth mixture into a baking dish and place in the refrigerator. Melt chocolate chips in a double bowler or place water in a saucepan and place chocolate chips in a smaller saucepan and put into larger saucepan and melt chocolate chips. Smooth chocolate chips over peanut butter mixture. Cover with plastic wrap and put in the refrigerator for at least two hours. Cut into bars and serve.
Peanut Butter Bon Bons (Gluten Free)
2 cups peanut butter
¼ cup vegan butter
½ cup maple syrup
5 cups brown rice crispy cereal
1 package vegan chocolate chips
In a medium saucepan melt peanut and butter. Add maple syrup and mix in. Add brown rice crisps and mix in. Form peanut butter mixture into small balls and place in the refrigerator to firm for about 45 minutes. Melt chocolate chips in a double bowler or place water in a saucepan and place chocolate chips in a smaller saucepan and put into larger saucepan and melt chocolate chips. Dip peanut butter balls into chocolate and place on wax paper covered cookie sheets. Put in refrigerator and let firm up for about an one hour.
Chocolate-Coconut Bon Bons (Gluten Free)
1 package unsweetened coconut flakes
½ cup maple syrup
1 packaged whole almonds
1 package vegan chocolate chips
In a small bowl mix coconut flakes and maple syrup. Melt chocolate chips in a double bowler or place water in a saucepan and place chocolate chips in a smaller saucepan and put into larger saucepan and melt chocolate chips. Ball coconut mixture up on a spoon and place one almond in the center of the ball. Dip coconut ball into chocolate, coat well and place on cookie sheets lined with wax paper. Once all bon bons have been made, place them in the refrigerator for about 1 hour to let firm up.
Sweet Potato Casserole (Gluten Free)
4 large sweet potatoes
¼ cup agave nectar
¼ cup maple syrup
¼ cup pineapple juice
¼ cup apple juice
2 tbsp canola butter
1 teaspoon cinnamon
½ teaspoon ginger
1 cup chopped unsalted cashews
4 tbsp olive oil
¼ cup maple syrup
½ teaspoon cinnamon
Preheat oven to 350 degrees. Cut sweet potatoes into smaller chunks and boil in water until soft. Let sweet potatoes cool and peel. Blend sweet potatoes until smooth with a mixer. Add butter, honey or brown rice syrup, maple syrup, pineapple juice, apple juice, nutmeg and cinnamon. In a skillet heat olive oil. Add chopped cashews and sauté. Add syrup and cinnamon and continue to sauté until cashews begin to caramelize. Top sweet potato casserole with cashews and bake in the oven at 350 degrees for 30 minutes.
Vegan Macadamia Nut Candy Bars (Gluten Free)
1 package vegan chocolate chips
2 tbsp orange liquor
2 tbsp rice milk
1 cup chopped Macadamia Nuts
Melt vegan chocolate chips in a double boiler. If you do not have a double boiler, place enough water in a medium sized saucepan to cover the bottom. Place chocolate chips in a small saucepan and place into medium sized saucepan. Once chocolate chips have melted, orange liquor, rice milk and Macadamia Nuts. Place wax paper in a glass baking dish. Make a thin layer of chocolate on the wax paper and place in the refrigerator to let firm. Once firm, cut into chocolate bars.
Vegan Almond Chocolate Bars (Gluten Free)
1 package vegan chocolate chips
1 teaspoon almond extract
1 cup chopped almonds
Melt vegan chocolate chips in a double boiler. If you do not have a double boiler, place enough water in a medium sized saucepan to cover the bottom. Place chocolate chips in a small saucepan and place into medium sized saucepan. Once chocolate chips have melted, add almond extract and almonds and mix in. Place wax paper in a glass baking dish. Make a thin layer of chocolate on the wax paper and place in the refrigerator to let firm. Once firm, cut into chocolate bars.
Cake
3 cups flour
¾ cup brown rice syrup
¼ cup maple syrup
¼ cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp cider vinegar
½ cup vegetable oil
1/2 cup water
Filling
1 14 oz can unsweetened cherries
1 oz arrowroot
2 tsp cherry brandy
1 ½ teaspoons powdered sugar
¼ cup rice milk
1 tsp vanilla
2 oz canola butter spread
Preheat oven to 375 degrees. Mix together all the dry ingredients in a medium mixing bowl. In a large mixing bowl combine brown rice syrup, maple syrup, vanilla, vinegar, vegetable oil and water. Mix wet ingredients until smooth. Slowly mix dry ingredients into wet ingredients until smooth. Coat an 8-inch round cake pan with olive oil and dust lightly with flour. Pour cake mixture into pan and bake in the oven for 35-40 minutes. Allow cake to completely cook. Using a large serrated knife cut cake into three layers. Soak the bottom layer of the cake with the cherry brandy. Drain juice from cherries and mix it with arrowroot. Bring to a boil and simmer until thickened. Cover bottom layer with cherry mixture and top with second layer. Mix rice milk, powdered sugar and canola butter until smooth and creamy. Spread second layer with frosting mixture and top with final layer. Smooth frosting on top layer and decorate with maraschino cherries and vegan chocolate shavings.
1 ½ cup
white flour
1/3 cup brown rice syrup
2 tbsp maple syrup
1 ½ tsp baking powder
¼ cup orange juice
¼ cup canola oil
2 ripened mashed bananas
¼ cup rice milk
1 tsp vanilla
½ teaspoon vinegar
Preheat oven to 375 degrees. Grease muffin pan with olive oil and dust with a small amount of flower. Combine all dry ingredients in a medium mixing bowl. Mix all wet ingredients, except vinegar, in a large mixing bowl until smooth. Slowly add dry ingredients to wet ingredients and mix until all ingredients are fully incorporated. Add vinegar and mix in. Fill muffin pan and place muffins in the oven. Bake for 12-15 minutes or until golden brown on top.
1 ½ cup
white flour
1/3 cup brown rice syrup
2 tbsp maple syrup
1 ½ tsp baking powder
1 teaspoon cinnamon
¼ cup orange juice
¼ cup canola oil
½ cup applesauce
2 apples, peeled and cut into chunks
½ cup raisins
¼ cup rice milk
1 tsp vanilla
½ teaspoon vinegar
Preheat oven to 375 degrees. Grease muffin pan with olive oil and dust with a small amount of flower. Combine all dry ingredients in a medium mixing bowl. Mix all wet ingredients, except vinegar, in a large mixing bowl until smooth. Slowly add dry ingredients to wet ingredients and mix until all ingredients are fully incorporated. Add vinegar and mix in. Fill muffin pan and place muffins in the oven. Bake for 12-15 minutes or until golden brown on top.
Vegan Pina Colada Pie (*see gluten free alternative)
1 ¾ cup
vegan graham crackers
½ cup vegan canola butter
1 12 ounce block of silken tofu
1 banana
2 tbsp brown rice syrup
2 tbsp maple syrup
4 tbsp canola oil
2 tbsp orange liquor
½ cup unsweetened coconut flakes
½ cup shredded pineapple
Preheat oven to 350 degrees. Crush graham crackers and mix in melted canola butter. Press mixture into a pie dish. Combine tofu, banana, brown rice syrup, maple syrup, canola oil, and orange liquor using a mixer at medium speed and blend until smooth. Add coconut and pineapple and mix in until fully incorporated. Pour mixture into pie dish on top of graham cracker mixture. Bake the pie for 45 minutes. Cool and serve. *To make gluten free omit graham cracker crust and pour mixture into a pie dish lightly greased with olive oil.
| 5 pears 2 tbsp vegan butter 2 teaspoon cinnamon ½ teaspoon allspice 1 tbsp maple syrup 4 tbsp olive oil 6 sheets phyllo pastry |
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Preheat oven to 350 degrees. Cut pears up into slices. Melt butter in a saucepan and add pears, 1 teaspoon cinnamon, allspice, and maple syrup. Cook for about 2-3 minutes. Put olive oil and remaining teaspoon cinnamon in a small bowl. Open your phyllo pastry package and lay sheets flat, keeping them all together. Do not pull the phyllo sheets apart. Brush top phyllo sheet with olive oil and place in a glass pie dish. Brush remaining sheets of phyllo one at a time, pulling each sheet off of the remaining sheets only once it has been brushed with olive oil. Immediately fold up remaining phyllo sheets and place in the refrigerator. Spoon pears into phyllo pastry. Wrap the tops of the phyllo dough on top of pears, closing it up like a pie. Place in the oven and cook about 15-20 minutes, until phyllo begins golden brown and crisp. Serve warm.
8 peaches, skins and pits removed
4 tbsp white wine
½ teaspoon allspice
1 tbsp maple syrup
4 tbsp olive oil
6 sheets phyllo pastry
Preheat oven to 350 degrees. Cut peaches up into slices. Place pears, wine, allspice, and maple syrup into a saucepan. Cook for about 2-3 minutes. Put olive oil in a small bowl. Open your phyllo pastry package and lay sheets flat, keeping them all together. Do not pull the phyllo sheets apart. Brush top phyllo sheet with olive oil and place in a glass pie dish. Brush remaining sheets of phyllo one at a time, pulling each sheet off of the remaining sheets only once it has been brushed with olive oil. Immediately fold up remaining phyllo sheets and place in the refrigerator. Spoon peaches into phyllo pastry. Wrap the tops of the phyllo dough on top of peaches, closing it up like a pie. Place in the oven and cook about 15-20 minutes, until phyllo begins golden brown and crisp. Serve warm.
6 apples, peels and seeds removed
½ cup organic raisins
2 tbsp vegan butter
2 teaspoon cinnamon
¼ cup organic apple juice
4 tbsp olive oil
6 sheets phyllo pastry
Preheat oven to 350 degrees. Cut apples up into slices. Melt butter in a saucepan and add apples, 1 teaspoon cinnamon, raisins, and apple juice. Cook for about 4-5 minutes. Put olive oil and remaining teaspoon cinnamon in a small bowl. Open your phyllo pastry package and lay sheets flat, keeping them all together. Do not pull the phyllo sheets apart. Brush top phyllo sheet with olive oil and place in a glass pie dish. Brush remaining sheets of phyllo one at a time, pulling each sheet off of the remaining sheets only once it has been brushed with olive oil. Immediately fold up remaining phyllo sheets and place in the refrigerator. Spoon apples into phyllo pastry. Wrap the tops of the phyllo dough on top of apples, closing it up like a pie. Place in the oven and cook about 15-20 minutes, until phyllo begins golden brown and crisp. Serve warm.
1 container strawberries
½ container blueberries
1 container blackberries
1 container raspberries
8 tbsp olive oil
2 tbsp maple syrup
¼ cup vegan merlot wine
6 sheets phyllo pastry
Preheat oven to 350 degrees. Heat 4 tbsp olive oil in a saucepan. Add berries maple syrup and wine and reduce mixture. Put olive oil in a small bowl. Open your phyllo pastry package and lay sheets flat, keeping them all together. Do not pull the phyllo sheets apart. Brush top phyllo sheet with olive oil and place in a glass pie dish. Brush remaining sheets of phyllo one at a time, pulling each sheet off of the remaining sheets only once it has been brushed with olive oil. Immediately fold up remaining phyllo sheets and place in the refrigerator. Spoon berries into hyllo pastry. Wrap the tops of the phyllo dough on top of berries, closing it up like a pie. Place in the oven and cook about 15-20 minutes, until phyllo begins golden brown and crisp. Serve warm.
4 apricots, pits removed
1 tbsp maple syrup
6 tbsp olive oil
1 cup chopped walnuts
1 block silken tofu
¼ cup brown rice syrup
¼ cup maple syrup
4 tbsp olive oil
6 sheets phyllo pastry
Preheat oven to 350 degrees. Cut apricots up into slices. Heat 2 tbsp olive oil in a saucepan and add 1 tbsp maple syrup and apricots. Cook for about 2-3 minutes. Place tofu into a medium mixing bowl and add ¼ cup brown rice syrup, ¼ cup maple syrup, and vanilla. Blend until smooth. Put olive oil in a small bowl. Open your phyllo pastry package and lay sheets flat, keeping them all together. Do not pull the phyllo sheets apart. Brush top phyllo sheet with olive oil and place in a glass pie dish. Brush remaining sheets of phyllo one at a time, pulling each sheet off of the remaining sheets only once it has been brushed with olive oil. Immediately fold up remaining phyllo sheets and place in the refrigerator. Pour tofu mixture into phyllo pastry. Top tofu with walnut and then top with apricot mixture. Wrap the tops of the phyllo dough on top apricots, closing it up like a pie. Place in the oven and cook about 15-20 minutes, until phyllo begins golden brown and crisp. Serve warm.
4 pears
2 cups vegan merlot wine
½ cup brown rice syrup
¼ cup maple syrup
2 whole cloves
1 cinnamon stick
Heat wine and add brown rice syrup and maple syrup. Heat, stirring constantly until syrups have melted and blended with wine. Add cloves, cinnamon stick and pears and pears and cook until pears are soft all the way through when pierced with a fork. Serve pears in a dessert bowl topped with merlot sauce.
Grilled Peaches in White Wine Fruit Sauce (Gluten Free)
4 peaches
4 tbsp olive oil
1 whole nutmeg
½ cup vegan white wine
¼ cup brown rice syrup
2 tbsp maple syrup
Cut peaches in half and remove pits. Brush peach halves with olive oil and grate fresh nutmeg on top of each. Place peaches on grill flat side down and cook until fruit begins to caramelize. Flip and cook for an additional 2-3 minutes to cook all the way through. While peaches are grilling heat white wine, brown rice syrup and maple syrup in a saucepan until mixture begins to thicken into a syrup. Plate peaches and drizzle with white wine syrup.
Vegan Coconut and Macadamia Nut Ice Cream (Gluten Free)
2 14-oz cans unsweetened coconut milk
2 tbsp arrowroot powder
¼ cup brown rice syrup
¼ cup maple syrup
1 cup macadamia nuts chopped
½ unsweetened coconut flakes
In a saucepan heat milk and add arrowroot powder, brown rice syrup and maple syrup. Continuing heating and stirring until mixture comes to a slight boil and all syrups have dissolved. Let cool and add macadamia nuts and coconut. Mix in and place in an ice cream machine. Mix in ice cream maching according to your directions.
Fruit Tart (*see gluten free alternative)
1 ¾ cup
vegan graham crackers
½ cup vegan canola butter
1 12 ounce block of silken tofu
½ cup orange juice
2 tbsp brown rice syrup
2 tbsp maple syrup
4 tbsp canola oil
3 kiwis
2 bundles fresh mixed berries
1 can mandarin oranges
Crush graham crackers and mix with canola butter. Press graham crackers mixture flat onto a pizza pan. Mix tofu, banana, orange juice, brown rice syrup, maple syrup, canola oil, and almond extract using a mixer at medium speed until mixture is smooth and creamy. Mix until mixture is smooth Spread with “cream cheese” mixture and back in an oven at 350 degrees for 30 minutes. Cool and place in the refrigerator to let set for 2 hours. Top with sliced fruit and fresh berries and serve. *To make gluten free just omit the graham cracker crust and pour pie mixture straight into a pie pan greased lightly with olive oil.