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Recipes – Snacks and Desserts

cacao

Soul Nourishment can be fun and creative! Play in the fresh air, and play with your food! Snacks can be a fun way to nourish your body, especially when made with playful intention.

pear-apple

Apple-Pear Bake

The wonderful and simple dish comes from TOSA friend Michal Costello. Adjust the spices and sweetness to your taste!

 

Mix in bowl:

  • 3 apples – diced
  • 3 pears – diced
  • ¾ c. raisins
  • 1 tsp. cinnamon
  • ¼ – ½ tsp. ginger
  • ¼ – ½ tsp. cloves
  • ¼ – ½ tsp. mace
  • ¼ – ½ tsp. allspice
  • ¼ – ½ c. agave nectar or honey

Grease baking pan with coconut oil. Pour in mixture. Cover with foil.

Bake at 350 degrees for approximately 30 minutes. Serve warm or cold.

fudgeballs

Nutty Fudge Balls

These sweet treats are fun for kids and adults alike. Quick and easy to make, try bringing these to a potluck and surprise your friends!

Ingredients:
1 cup peanut butter, crunchy or smooth
1 cup non-dairy chocolate chips
3/4 cup maple syrup
1 cup chopped walnuts or pecans

 

In a saucepan, melt the peanut butter, chocolate chips, and maple syrup. Then fold in the chopped nuts. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

Source: Compassion Over Killing – https://www.cok.net

cacao

Laura’s Rawsome Chocolate Mousse

This recipe is from raw foods pioneer Laura Fox, founder of Raw Inspirations and Visionary Culture. Raw vegan desserts are creamy and delectable without any animal products! Treats are often a great way to introduce friends and family to raw foods. If they can see how good it can taste, a treat like this mousse may be just the thing to tempt them to try more raw dishes.

There are endless possible variations to this dish. Check it out! Use berries in season, whatever they are. Add sprigs of mint, gratings of fresh ginger,or perhaps a little bit of lemon or orange peel grated fine. This dessert can be a quick and easy treat or placed beautifully in layers to make a super fancy five-star dessert.

4 ripe avocados
1 cup raw vegan cacao powder
1/4 tsp. sea salt
1 tsp. gluten-free vanilla and or 1 vanilla bean
6-8 large pitted (preferably medjool) dates (the dates give a carmelly, rich flavor!)
2 tbs. raw honey

Simply place all ingredients in a food processor and process until completely smooth! Dish it up with date and mint sprig on the top, or perhaps a sprinkling of fresh raspberries and grated ginger!

Variation: Raspberry Mousse

You can do this one independently, or mix the two…for a chocolate-raspberry delight!

4 ripe avocados
10 ounces raspberries (Frozen or fresh. If frozen, thaw first. Place bag in a bowl to thaw to avoid raspberry leakage.)
1 tsp. gluten-free vanilla and or 1 vanilla bean
6-8 large pitted (preferably medjool) dates (the dates give a carmelly, rich flavor!)
1 tbs. raw honey

If you want a cream sauce with either mousse:

Cream Sauce

2 c. raw macadamia nuts
1/2 c. raw honey
1/8 tsp. sea salt
1/2 tsp. fresh lemon juice
1 tsp. fresh grated ginger
2 cups filtered or spring water (depending on how thick you want it)

Process all ingredients in the VitaMix or other blender. Keep it fairly thick. If you want it thinner, add more water. Thicker, start with a little less water.

Pour this sauce over either or both of the mousses above. If you want to go really crazy, you can put these three alternately in a parfait dish, and place various fruits like raspberries, blueberries, mangos, in between the layers. Top with fresh mint leaves, a couple small pieces of date, and a sprinkling of fresh ginger. Maybe even a dash of lemon juice, and a whole lot of love!!

pecan balls

Pecan Coconut Balls

Christine Tsintarakis shares this recipe, saying “This seriously good and easy snack recipe is delicious with a cup of herbal tea for an afternoon pick-me-up or anytime you need a sweet treat!!

 

Ingredients:

  • 2 cups of raw pecans, soaked for 2 – 4 hours
  • 1/2 cup shredded coconut
  • 2 cups pitted dates
  • 1 vanilla pod with beanscrape out the vanilla
  • Some extra shredded coconut

Put all ingredients (excpet the extra coconut) into the food processor and process until it forms a large ball. You many need to add a tablespoon of water.

Roll the mixture into balls, then roll in the extra coconut.

Put in refridgerator for couple hours to chill, then enjoy!!

Variation: dust with a some raw cacao powder!

vegan-chocolate-shake

Vegan Chocolate Shake

On a warm summer day, a frosty shake is a fun way to cool off. This one is not only dairy free, it can be made completely raw too!

NOTE: You will need a VERY strong blender, such as a VitaMix, that can completely liquefy hard ingredients such as ice and nuts.

 

Ingredients:

  • 1 cup raw cashews
  • 3 cups ice
  • 3 Tbl unsweetened cocoa or raw cacao
  • 2 dates, pits removed
  • 3/4 cup water
  • 1/4 cup raw agave nectar or pure maple syrup
  • 1/4 teaspoon sea salt

Add ingredients to a STRONG blender in the order listed. Process until completely smooth. You will need to use the plunger that comes with your blender (VitaMix) to continually push ingredients to the bottom. Serves: 2

Variations:

  • Add 1 Tbl natural peanut butter
  • Add 1/2 cup fresh raspberries

Source: https://vegancoach.com

KaleGoddessChips

Goddess Kale Chips

These delicious chips will make you forget about traditional chips! Kale is a nutrition powerhouse, and these are dehydrated below 118 degrees so the enzymes are preserved. These are a favorite of Miracle Team Member Tranaii’ah, who enjoys sharing them and hearing the exclamations of “that’s kale?!” Kale chips take some time to make, but they are worth it!

 

Ingredients:

2 bunches kale, broken into large pieces by hand (curly kale works best to hold the dressing!)

Dressing:
¾ cups sesame tahini
¼ cup nama shoyu
½ cup apple cider vinegar
½ cup water ~ more if needed
2 scallion
1 clove garlic
2 Tbl nutritional yeast (optional)
1 lemon, juiced
¼ tsp sea salt
¼ cup fresh parsley

Place kale in a large mixing bowl. Combine all dressing ingredients in a blender and blend until smooth and thick. Pour over kale and mix with your hands to thoroughly coat the kale.

Spread kale onto Teflex sheets on top of mesh dehydrator screens and dehydrate at 110 degrees for 6-8 hours or until competely crunchy. You may need to loosen the kale from the sheet to allow it to dry completely.

Don’t have a dehydrator? You can set your oven at the lowest setting (typically 125 degrees) and leave the oven door ajar while the chips dehydrate. This is not an energy-efficient method, but can be a great way to experiment before investing in a dehydrator. Check your oven! Many newer models come with a dehydrator built in.

photo by zanastardust

Yummy Popcorn

This twist on popcorn, contributed by TOSA Angel Jackie, is a fun addition to a gathering.

 

Use your favorite method to pop the popcorn. The mix covers about 4 cups of already popped corn.

In a bowl, mix together:

  • 4-6 Tbl Olive Oil
  • 2 Tbl Chili Powder
  • 2 Tbl Garlic Granules ( less if using Garlic Powder)
  • 2 Tbl Crushed red pepper
  • 1 Tbl Basil
  • For a taco flovor add a bit of cumin

Then add in popcorn and stir until the popcorn is coated!

Or try this sweet coating:

  • 4-6 Tbl Agave
  • 2 Tbl Vanilla
  • 2 Tbl Melted Vegan Chocolate
  • 2 tsp Cinnamon

 

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