Desserts
Almond Butter Cookies
¼ cup canola oil
1 cup almond butter
¼ cup maple syrup
½ tsp. pure vanilla extract
1 cup whole wheat pastry flour (sifted before measuring)
¼ tsp. salt
Preheat oven to 300 degrees F. Lightly grease a baking sheet (or use a nonstick one). Mix
together almond butter and oil, beat until smooth. Mix in maple syrup and vanilla extract.
Stir together flour and salt. Add to almond butter mixture and mix until just combined.
Cover and refrigerate for 10 minutes.
Roll dough into ¾-inch balls. Place on baking sheet and flatten with a fork. Bake in
preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes
on the baking sheet, then transfer to a cooling rack.
Variation: try with other nut butters.
Key words: vegan, desserts
Apple and Rye Bread Pudding
5½ cups cubed bread (may be sour dough, wheat, or rye, fresh or stale)
½ cup raisins
1 Tbsp. caraway seeds or anise seeds
5 cups diced apples
½ cup apple butter
1 Tbsp. sunflower butter or tahini
1 cup water
2 Tbsp. mellow or sweet miso
2 cups amazake beverage (original) or vanilla soy milk
Toss bread in a large bowl with raisins and caraway seeds. Add apples and toss to mix.
Combine apple butter and sunflower butter (or tahini), water, miso, amazake (or soy milk),
then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly
oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover. Allow mixture to
sit for 2 to 4 hours before baking so bread will soak up flavors.
Bake covered at 350 degrees F for 1 hour or until slightly firm and mixture pulls away from
sides slightly. Remove from oven and spoon into individual dessert cups. An ice cream
scooper works well. Allow to cool slightly, then serve.
Key words: vegan, desserts
Banana-Pineapple Kebabs
1 whole vanilla bean
1/3 cup brown sugar
¼ cup water
1 tsp. margarine (optional)
Pinch salt (optional)
4 bananas
½ small pineapple
Slit vanilla bean lengthwise and scrape out sticky black seeds. Place seeds and pod in small,
heavy-bottomed pot along with remaining ingredients except fruit. Bring to a boil, stirring
constantly. Reduce heat and simmer for 2 to 3 minutes. Stir until sugar has dissolved.
Remove from heat. If glaze hardens, reheat before using.
Prepare grill. Peel bananas. Peel and core pineapple. Cut into bite-sized pieces. Alternate
bananas and pineapple on skewers. Place skewers on hot grill and cook 5 to 10 minutes,
turning once. When hot, baste with glaze two or three times. Turn baste again.
Key words: vegan, grill, desserts, party foods
Chocolate Carrot Cake
1½ cup finely grated carrots
¾ cup granulated sugar
½ cup vegetable oil
1 cup boiling water
1 ½ cup whole wheat flour
½ cup unsweetened cocoa powder
1 tsp. cinnamon
1½ tsp. baking powder
½ tsp. salt
Pre-heat oven to 350 degrees F.
In a large bowl, combine carrots, sugar, and vegetable oil. Pour boiling water over the
mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture
and mix well.
Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.
Key words: vegan, desserts
Country Life Tofu Cheesecake
Crust:
5 cups finely ground granola
¼ lb. soy margarine
Filling:
1 cup soy milk (or 1 cup dry Soyagen and 1 cup water)
20 oz. tofu
½ cup fructose
½ cup refined soy oil
1 Tbsp. vanilla extract
1 tsp. almond extract
2 tsp. arrowroot powder
Topping:
¾ cup apple juice concentrate
3 Tbsp. arrowroot powder
6 cups fresh strawberries
Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350
degrees F for 5 minutes. Blend filling ingredients in blender until smooth. Pour into pie crust.
Bake at 350 degrees F for 20 min. Mix ½ cup of juice concentrate with arrowroot. Simmer
strawberries with ¼ cup of juice concentrate. Add arrowroot mixture and simmer for 15
minutes more. Pour topping over cheesecake and cool before slicing.
Key words: vegan, desserts
Apple Date Fruit Dressing
3-4 apples
½ cup dates
Remove date pits and soak in distilled water for several hours. Cut up and core apples.
Place dates, soaking water, and sliced apples into blender, and blend until smooth.
Key Words: raw foods, vegan
Strawberry-Banana Sauce
8 ripe strawberries
½ banana
Small amount of orange juice
Blend until smooth. Pour over sliced/diced mixed fruit salad or tofu ice cream.
Key Words: raw foods, vegan
Creamy Peach Sauce
1 banana
2 peaches
½ cup orange or apple juice
Blend until smooth. Pour over sliced/diced mixed fruit salad or tofu ice cream.
Key Words: raw foods, vegan
Apple-Date Sauce
12 dates
1 cup apple juice
Blend until smooth. Pour over sliced/diced mixed fruit salad or tofu ice cream.
Key Words: raw foods, vegan
Peanut Butter-Fruit Dressing
½ cup peanut butter
½ cup orange juice
½ cup pineapple juice
3 Tbsp. lemon juice
Process ingredients in blender until well blended. Pour over any fruit salad or tofu ice
cream.
Key Words: raw foods, vegan
Cherry Topping
1 cup dark sweet cherries
½ cup ground almonds
¼ tsp. lemon juice
Process ingredients in an electric blender until well blended. Serve as a topping for fruit or
eat separately as a dessert. Yield: 1 cup
Key Words: raw foods, vegan
Pineapple Topping
2 cups chunked pineapple
ground almonds
sunflower seeds
Process pineapple in an electric blender until smooth. In a bowl, add nuts and seeds until
consistency is thick and jamlike. Keep refrigerated. Use as a topping for fruit or serve
separately as a dessert. Yield: 2 cups
Key Words: raw foods, vegan
Apple on a Stick
Apples
Honey dates (or other sticky variety)
Almonds or pecans
Popsicle sticks
Wash apples and remove stems. Stick a popsicle stick through the middle of the apple for
holder. Mash the dates. Cover the apples with the mashed dates. Coarsely grind up almonds
or pecans. Roll the date-covered apples in the nut mixture.
Key Words: raw foods, vegan, party foods
Peanut Butter Balls
6 choice dried calimyrna figs
8 pitted dates
1 cup raisins
¾ cup unsalted peanut butter
1 cup finely grated dried coconut
Put dried fruit through food processor or meat grinder. Mix with peanut butter. Form into
balls and roll in coconut.
Key Words: raw foods, vegan, party foods
Banana Pudding
1-2 bananas
Spoonful of raw, unsalted tahini
One or more of the following:
blueberries, strawberries, mulberries, raspberries, grapes, diced apricot, nectarine, apple, pear,
kiwi, and soaked raisins
Mash bananas and add tahini; stir until smooth. Add berries or diced pieces of fruit to
mixture to taste. Serves two.
Key Words: raw foods, vegan, desserts
Strawberry "Shortcake"
Almonds
Distilled water
Fresh strawberries
Grind almonds in nut grinder or blender. Pour almond meal into a bowl and add just enough
distilled water to moisten. Mix well and spread a very thin layer of almond "crust" in a bowl
(a thin layer is recommended because this "crust" is very rich). Remove stems, wash and cut
up strawberries until they become juicy. Use a fork to mash them a little if necessary. Pour
lots of strawberries over almond crust and serve.
Key Words: raw foods, vegan, desserts
Apricot Chews
½ pound dried apricots
½ pound pitted dates
¼ cup honey
1½ cups shredded coconut
Soak apricots in warm water to cover for 30 minutes. Drain well. Finely chop fruits and
gradually blend honey into mixture. Add coconut and mix thoroughly. Press mixture into a
lightly oiled 9" square pan. Place in the refrigerator about one hour to chill. Remove from
refrigerator and cut into bars or squares and serve. Yield: about 1¼ pounds.
Key Words: raw foods, vegan
Banana Split Stick
3 halved crosswise bananas (with a wooden stick in the cut end)
½ cup honey
¼ cup chopped peanuts
Dip bananas in honey until coated, then roll in peanuts. Place on a cookie sheet and freeze
until solid. Place in a plastic container in the freezer for storage. Yield: 6 sticks
Key Words: raw foods, vegan, desserts
Dates Supreme
12 pitted dates
¼ cup peanut butter
12 walnut halves
Slice date open, spread with peanut butter, place walnut on it, and close with the other half
of the date. Yield: 12 dates.
Key Words: raw foods, vegan, party foods, hors d'oeuvres
Fig Gems
20 dried figs
½ cup raisins
1 cup pecans
6 Tbsp. peanut butter
crushed peanuts (optional)
With medium screen on food grinder, grind figs, raisins, and nuts. Stir together with peanut
butter until soft enough to make fruit pliable. With your hands, make balls the size of small
walnuts. Can be rolled in crushed peanuts if desired. Yield: 20 balls
Key Words: raw foods, vegan, party foods, hors d'oeuvres
No-Bake Cookie
1 cup peanuts
1 cup rolled oats
2 cups raisins
Pass peanuts through a food grinder. Mix with oats and put through a second time. Add
raisins and grind once more. Press into a square 8" baking dish. Cover and refrigerate
before slicing into 2" squares. Yield: 16 squares. Note: This will keep 1-2 weeks if
refrigerated. Variation: Instead of pressing mixture into a pan, shape it into balls, then roll
in shredded coconut or chopped peanuts. Cover and refrigerate.
Key Words: raw foods, vegan, desserts
Creamy Banana-Date Pie
3 frozen bananas, sliced (1" thick)
4 pitted dates
1 tsp. cinnamon
½ cup apple juice, if needed, to blend
1 chilled Pie Crust (see below)
Combine ingredients in an electric blender and process until creamy. Pour into Pie Crust.
Pie Crust
½ cup ground almonds
½ cup ground walnuts
¼ cup ground sunflower seeds
¼ cup peanut butter
¼ cup honey
pinch coriander
Mix ingredients. Press into a 9" pie plate. Chill thoroughly before filling.
Key Words: raw foods, vegan, desserts
Fruity Nut Cream
1 cup almonds
1 cup apple juice
2 cups strawberries, peaches, or other fruit
1 banana
2 Tbsp. oil
Process ingredients in an electric blender. Pour mixture into a container and place in freezer
1-2 hours. Do not allow it to freeze solid. Yield: 6 ½ cup servings
Key Words: raw foods, vegan, desserts