Hands-on time: 5 minutes; Total time: 5 minutes.
Serves 1.
INGREDIENTS:
◦ 1 ripe banana
◦ 1 1/2 tbsp. cacao powder
◦ 1 tbsp plus 1 tsp almond butter
◦ 3 oz. silken tofu (1/3 cup cubes)
◦ 1 cup unsweetened vanilla almond milk
◦ 1 cup ice cubes
DIRECTIONS:
1. In a blender, process all ingredients on high until smooth, about 1 minute.
*Excerpted from Self Magazine.
Hands-on time: 20 minutes; Total time: 40 minutes.
Makes 4-5 cups.
INGREDIENTS:
◦ 2 bananas (either frozen and thawed or fresh and VERY ripe)
◦ 1/2 cup baking dates, soaked, plus 2 tbsp. soak water
◦ 1 tbsp. extra virgin coconut oil
◦ 1 tbsp. molasses
◦ 1 tbsp. chia seeds
◦ 1/2 inch fresh ginger, grated
◦ 1/2 cup buckwheat flour
◦ 1/4 cup brown rice flour
◦ 1/4 cup chickpea flour
◦ 1/2 tsp. baking powder
◦ 1/4 tsp. nutmeg
◦ 1/4 tsp. cinnamon
◦ Dash salt
◦ 1 tbsp. cacao nibs
◦ 1/4 cup chopped walnuts
◦ 3/4 cup frozen cranberries, thawed
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Soak dates in enough water to cover, until softened (can use boiling water to speed up process).
3. Blend wet ingredients in food processor until relatively smooth; it’s ok if some chunks of date remain. Add chia seeds to wed mixture in food processor and process for additional 30 seconds.
4. Combine dry ingredients in separate bowl.
5. Add wet ingredients to dry, stir to combine; don’t over mix. Allow batter to sit, mixed, for about 10 minutes; chia seeds will absorb some moisture and batter will thicken to a more cookie-dough type consistency.
6. Fold in cacao nibs, walnuts, cranberries. Drop in spoonfuls onto parchment-lined baking tray.
7. Bake at 350 degrees for 12-15 minutes.
*Excerpted from http://www.everyoneisvegan.com
Hands-on time: 5 minutes; Total time: 35 minutes.
Serves 2.
INGREDIENTS:
◦ 1 large ripe avocado, pitted and sliced
◦ 1/4 cup cacao powder
◦ 1/4 cup almond milk
◦ 1 tsp. vanilla extract
◦ 1 tsp. extra virgin coconut oil
◦ 1 tbsp. coconut butter
◦ 2 droppers chocolate stevia, plus more as desired
◦ 2 tsp. xylitol (or stevia) sweetener
◦ 4 large strawberries, sliced
DIRECTIONS:
1. Combine all ingredients (except the strawberries) in a blender. Blend on high for 1 minute or until smooth. Add more chocolate stevia as desired.
2. Place half of the strawberry slices in the bottom of two glass dessert bowls; top with the pudding. Refrigerate for 30 minutes.
3. Top chilled pudding with remaining strawberry slices and serve cold.
*Recipe from Stacy Keibler
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