Plant Z Dessert Cookbook

TABLE OF CONTENTS
About the Recipes | 2

More Recipe Notes | 3
Morning Sweets | 4
Breads & Muffins | 18
Cookies & Crackers | 24
Crisps to Cobblers | 33
Cakes & Pies | 40
Bar-Licious | 55
I Scream Bliss | 62
Brownie Love | 68
Bite-Size Delights | 75
Toppings & More | 81
ABOUT THE RECIPES

All of the recipes in this cookbook are
1) 100% plant-based, meaning NO animal products
2) based on whole food ingredients, close to how they were in nature
3) free of added sugar, oil and salt (sos-free)
4) gluten-free
I created this cookbook with the help of the plant-based community. This
holiday season is filled with the more celebrations than any other time of the
year, and with the festivities come endless amounts of decadent treats. Since
our society has yet to become plant-based, most of these sweets and desserts
will be packed with dairy products, refined oil, refined sugar and salt.
The Sweet Plantz eCookbook is here to support you celebrating plant-strong
and not caving in to the junk. The recipes in this book come from myself, other
plant-based leaders, and several others who have been eating a whole food,
plant-based diet and wanted to share their favorite dessert recipe with you.
These recipes will not include any added refined sugar, oil or salt.
HOWEVER, it is up to you to purchase and prepare foods that do not contain
the troublesome trio. Read the ingredient list! And as Je Novick says,
NEVER believe anything you read on the front of a food package.
Due to the time limitations with the holidays, I was not able to test every recipe
included here. I fully trust that they will all be delicious. Happy cooking!
INGREDIENT TIPS
1. Nuts, seeds and grains, like oats and rice can all be easily ground into a flour using a
blender, food processor, or spice/coee grinder.
2. For optimal nutrition, the nuts and seeds called for in all recipes are considered plain, raw
nuts, and not coated in oil, sugar or salt. Look for pure nut butters as well. Likewise, consider all non-dairy milks in this book to be free of added oils and sugars. WestSoy Soy
Milk is free of oil, sugar and salt.
3. Baking soda and baking powder often contain sodium and aluminum. They can also be
contaminated with gluten. The cleanest option is one that doesn't have these things. The
brand Ener-G has a baking powder and baking soda that is free of the sodium, aluminum
and gluten.
4. Vanilla extract is usually produced with significant amounts of alcohol. The recipes in this
book refer to alcohol-free vanilla extract. Vanilla water (1 cup of water blended with 2
whole vanilla beans) can used instead in a 1:1 ratio.
5. When a recipe calls for dates to be blended or processed in a food processor they will
blend much easier if they are soaked ahead of time. The longer they soak for, the easier
they will blend and the smoother the end product will be. If you have a high-powered
blender soaking the dates is not necessary, but it can still help give a smoother result.
6. When soaking dates, the soak liquid will leach out some of their sweetness. When you
can use the soak liquid in the recipe as well to keep that sweetness. Unless there is a
specific amount of soak liquid called for, I recommend soaking the dates in just enough
water to cover the dates.
7. Medjool dates are larger and sweeter than deglet noor dates. In recipes where just a
measurement of dates is called for, such as "1 cup" than it doesn't matter which one is
used. However, when a specific number of dates is called for, it's referring to Medjool
dates. You can still use deglet, but you may want to add a few extra to make up for the
smaller size of the deglet dates.
8. Flax is often used in this book as an egg replacement. One egg is equal to 1 tablespoon
of ground flax seeds mixed with 3 tablespoons of water, and it will become gelatinous as
it sits. However, follow the amounts in the recipe because the proportion can vary based
on the other ingredients being used.
9. To have frozen bananas available, all you have to do is peel your ripe bananas, break into
1-2 inch chunks, put them in a plastic bag or air-tight container, and store in the freezer.
MORNING SWEETS
Banana Oat Pudding | 5
Chocolate Pumpkin Donuts | 6
Coconut Pecan Donuts | 8
Coconut-Vanilla Granola | 10
Creamed Banana Rice & Polenta Porridge | 11
gRAWnola | 12
Sweet Oat & Berry Bowl | 13
Sweet Morning Rice | 14
Fluffy Gluten-free Pancakes | 15
Baked Breakfast Yams | 17
BANANA OAT PUDDING

By Sharon McRae
www.EatWell-StayWell.com
This is a fun and delicious way to enjoy oats if you don't like traditional oatmeal.
1 cup rolled oats
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ripe banana, mashed
cup fresh or frozen blueberries
2 tablespoons raisins, currants or goji berries
- cup non-dairy milk
1. Stir together oats, chia seeds, spices, and vanilla in a bowl or jar. Add fruit and just
enough almond milk to cover the other ingredients. Stir well. There should be a small
amount liquid remaining on top after stirring.
2. Refrigerate overnight to allow the mixture to attain a pudding-like consistency.
3. The next morning, eat as-is, or warm-up before eating. If desired, top with ground nuts
or seeds of your choice.
Yield: 1 large serving or 2 small servings
CHEFS NOTE
For a spicier pudding, add 1 teaspoon pumpkin pie spice, 1/8 teaspoon cardamom, and
1/8 teaspoon powdered ginger.
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CHOCOLATE PUMPKIN DONUTS

By Kerri Zemko
www.VitalVegWorld.com
cup almond milk
1 teaspoon apple cider vinegar
2 cups dates, pitted (about 20 Medjool dates)
2 cups boiling water, divided
cup cooked pumpkin, pureed (or canned, unsweetened)
2 teaspoons vanilla extract
2 cups rolled oats, ground (oat flour)
cup cacao or carob powder
teaspoon baking powder
teaspoon baking soda
teaspoon agar flakes
teaspoon ground cinnamon
1. First, into a 1- or 2-cup measuring cup, measure cup almond milk and add the apple
cider vinegar. Let sit; this will go into the dough later.
2. Put the agar flakes into a small, heavy-bottomed saucepan. Add cup boiling water
and let sit. This will be for the icing.
3. Preheat oven to 350 F. Line a baking sheet with parchment paper.
4. To make date paste, place the dates in a 2-cup measuring cup. Fill to the 2-cup line,
then press the dates down. Add some of the hot water until dates are just covered, and
let sit for 10 minutes. Using a slotted spoon, transfer the dates to a food processor. Process well, adding a little of the soak water if needed for smooth blending. The date paste
is ready when it is light brown and smooth with small. Transfer to another container.
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5. Return one cup of date paste to the food processor bowl. Add cup of the pumpkin,
and vanilla extract. Process well, scraping down the sides frequently. Add oat flour,
cocoa powder, baking soda, and baking powder. Process again; the mixture will be thick
and dry. Add about half of the almond milk/vinegar mixture and process to combine
well.
6. The dough should be paste-like: dry enough to pick up and work with your hands, but
not so dry that it crumbles or wont hold together. If it is too dry, add more of the almond
milk mixture as needed. If it is too wet, add a spoonful at a time of oat flour and/or
cocoa powder.
7. With wet hands, roll a handful of the dough into a ball, then into a short, fat log about as
long as your hand is wide. Wind it around one thumb and seal the ends to form a ring.
8. Place on the baking sheet and repeat, to form six donuts. Bake for 15 minutes.
9. To make the icing, bring the agar and water mixture to a boil. Whisk until agar flakes are
completely dissolved. Keep the mixture at a slow boil as you whisk in cup date paste,
cup pumpkin, and tsp cinnamon. Stirring constantly, simmer for five minutes, or
until the mixture is becoming thicker and holding together. Remove from heat and cool
completely.
10. Allow the donuts and icing to cool completely, and then frost them with the icing.
Yield: 6 small donuts
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COCONUT PECAN DONUTS

By Katie Mae
www.CulinaryGym.com
DONUT
6 tablespoons flax seed, ground
cup water
cup almond milk
2 teaspoons apple cider vinegar
4 Medjool dates, pitted
cup + 2 tablespoons coconut flour
cup + 2 tablespoons pecans, ground (or almond flour)
1 teaspoon baking powder
2 small bananas
GLAZE
-1 cups non-dairy milk
cup unsweetened shredded coconut
1 cup dates, pitted
TOPPING
cup pecans, crumbled
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1. Put flax seeds and water in a small cup and stir. Put in the fridge until needed later.
2. In a separate bowl, add almond milk, apple cider vinegar, vanilla extract and dates. Set
aside.
3. Preheat oven to 350F. Get out a non-stick or silicone donut tray, or lay a piece of parchment paper on a baking sheet.
4. In a mixing bowl coming coconut flour, ground pecans, and baking powder. Stir.
5. Add banana, milk and date mixture, and flax mixture to blender. Blend until creamy and
the dates are completely blended.
6. Fold wet ingredients into dry ingredients. Stir gently just until the flours is all mixed and
theres no clumps. The batter will be moist, but you should be able to pick it up and roll
it into a ball.
7. Take a piece of the batter and roll it into a log about 1 inch wide and 4-6 inches long,
and then use this log to fill a single donut mold. The size will either depend on the size of
the donut mold or on how big you want the donuts to be. If using a donut tray roll out
the log and then lay it down on the prepared baking tray. Wrap it into a circle and carefully press the two ends together to form a donut shape. Repeat this for the rest of the
dough
8. Bake donuts for about 15-18 minutes. They should be a golden brown on top when
done, and a tooth pick test would come out clean. If using a donut tray, let it sit for 5
minutes before taking the donuts out. Tip the pan upside down and use your fingers or
butter knife to gently loosen the donut so you can gently take it out. Repeat with others.
9. For frosting: Add non-dairy milk, coconut and dates to a blender. Blend until smooth
and transfer to small bowl.
10. Frost each donut and then sprinkle pecan crumbles on top.
Yield: 6 standard donuts or 12 mini donuts
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COCONUT-VANILLA GRANOLA
By Ramses Bravo
www.ChefRamsesBravo.com
When coconut-vanilla granola is in the oven,
the house smells like an amazing bakery.
2 cups unsweetened apple juice
2 cups unsweetened pineapple juice
cup dried peaches, chopped
teaspoon ground nutmeg
10 cups rolled oats
1 cups unsweetened shredded coconut
1. Put the apple juice, pineapple juice, peaches, cinnamon, nutmeg, and vanilla bean in a
medium saucepan and store to combine. Bring to a simmer over low heat, cover, and
simmer for 15 minutes, or until the peaches are plump and the amount of liquid is
slightly reduced. Remove from the heat.
2. Carefully remove the vanilla bean, scrape the seeds back into the saucepan and discard
the bean. Let cool for about 10 minutes, then transfer to a blender. Process on high
speed until smooth. Transfer to a large bowl and let cool to room temperature.
3. While the peach mixture is cooling, preheat the oven to 250 F. Line a rimmed baking
sheet with parchment paper.
4. Add the oats and coconut to the peach mixture and stir until thoroughly combined.
Spread the mixture on the lined baking sheet. Bake until the granola is golden brown,
about 1 hours, stirring about every 20 minutes to break up any large clumps.
5. Remove from the oven and cool to room temperature. Transfer to an airtight container.
Stored in a cool, dry place. Coconut-Vanilla Granola will keep for 1 month.
Yield: 10 cups

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CREAMY BANANA RICE

& POLENTA PORRIDGE
By Ana Cass
www.cookingwithplants.com
This hearty porridge makes a decadent breakfast or tasty dessert. The best part is its
quick and easy to make.
2/3cup white rice, rinsed
2cupssoy or other non-dairy milk
2cupswater
Pinch ofturmeric for color
2ripe bananas,chopped
4tablespoonsunsweetened apple juice
3tablespoonslemon juice
1teaspoon vanilla extract
cupcornmeal
1. Add all or the ingredients, except the polenta, to a large sauce pan. Place the sauce pan
on over medium to high heat. Bring to the boil, stirring frequently.
2. Once boiling, turn the heat to low and cover. Let rice simmer for 15 minutes.
3. After 15 minutes remove the lid and add the polenta. Stir the polenta in well, making
sure theres is no clumps of polenta. You may turn the heat up to medium to help cook
the polenta.
4. Once the polenta has thickened it's ready to serve.
Yield: 2 servings
CHEFS NOTES
For more flavor, add a sprinkle of nutmeg, cinnamon or cardamon.Its also delicious with a
handful of fresh berries. This can be made with brown rice as well. Use quick-cooking
brown rice (Trader Joes has a one) to keep the same cooking times and liquid amounts.

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gRAWnola
By Chef AJ
Inspired by and adapted from
a recipe by Miyoko Schinner
www.EatUnprocessed.com
Photo by Healthy Girls Kitchen
4 pounds rolled oats
2 pounds dates, pitted
2 cups water
2 pounds raisins
1.5 cups almond flour
1 tablespoon ground cinnamon
tablespoon ground cardamom
1. Soak dates in water until soft. In a food processor fitted with the "S" blades, bend dates
into a paste.
2. In a large bowl mix together oats, almond meal, cinnamon, and cardamom. Add date
paste and mix well, using food service gloves.
3. Place mixture evenly on 4 to 5 dehydrator trays fitted with a Teflex sheet or piece of
parchment paper. Dehydrate at desired temperature for 12 hours, or until the top is dry.
4. Take out the sheets and break into pieces of desired size, remove drying sheets and
place back on the screen for another 12 to 36 hours, or until desired crunchiness is
reached.
5. Once cooled, stir in raisins and store in an airtight container.
Yield: approximately 40 cups
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SWEET OAT & BERRY BOWL

By Katie Mae
www.CulinaryGym.com
With apple juice, banana, dates and
berries this is an extra-special sweet
oatmeal.
cup unsweetened apple juice
1 ripe bananas, peeled
teaspoon vanilla extract
3 Medjool dates, pitted (optional)
1 cup rolled oats
1 cup fresh or frozen berries
- 1 cup walnuts, chopped
1. Place apple juice, bananas, cinnamon and vanilla extract into a blender. Blend until
creamy. Add dates and pulse a couple times so dates are in small pieces.
2. Add rolled oats to a small bowl. Pour the banana mixture over the oats. Stir in the
berries and walnuts.
Yield: 2 servings
CHEFS NOTES
The dates are optional, depending on how sweet you want the dish to be. Feel free to use
other fruit too. This is best made the night before so the oats have time to soften. When
making ahead of time, leave the nuts and potentially the berries out until serving time.
Make this in bigger batches to have leftovers for the next couple of days.
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SWEET MORNING RICE

By Katie Mae
www.CulinaryGym.com
Morning or evening, warm or cool, rice
is one flexible starch. This AM dish
starts your day with a boost of energy
and a healthy dose of sweetness.
1 cups non-dairy milk
1 cup water
2 cups cooked brown rice
4 Medjool dates, pitted and diced
1. In a small saucepan over medium heat, bring water, cooked rice, dates, vanilla and
spices to a boil. Once boiling reduce heat to low. Let rice simmer for 20 minutes, stirring
occasionally.
2. Then remove the lid and turn o heat. Let it sit until a little of the remaining moisture has
steamed o and it has your desire consistency. If you want more moisture, add more
non-dairy milk or water.
Yield: 2 servings
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FLUFFY GLUTEN-FREE PANCAKES

By Katie Mae
www.CulinaryGym.com
I was disappointed with vegan, gluten-free
pancakes for a long time, but not anymore!
Finally, this recipe make them light and fluy!
cup rolled oats
cup uncooked quinoa
1 cup unsweetened, non-dairy milk
1 tablespoon flax seed, ground
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract or vanilla water*
1 tablespoon baking powder
1 cup sparkling water
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1. Add oats and quinoa to blender. Blend until the grains become flour. Transfer to a large
bowl.
2. In the empty blender, combine plant-based milk, flax seed, vinegar, dates, and vanilla.
Set aside and wait to blend.
3. Stir cinnamon and baking powder into oat-quinoa flour.
4. Blend the wet ingredients until smooth and creamy. Pour the mixture into the dry ingredients and use a whisk to mix well. Whisk in cup of the sparkling water until the batter
has an even consistency.
5. Heat a non-stick saut pan or skillet to medium heat. Ladle batter onto pan to make
medium-sized pancakes. In a large pan, 3 to 4 pancakes can cook at the same time.
About 1/3 cup of batter is a good amount to make 1 pancake. Cook until batter is bubbling and pancakes are golden brown on the bottom, about 1 to 2 minutes. Using a
large spatula, carefully flip the pancakes. If theres a section of a pancake that is dicult
to get the spatula under then that part needs to cook a little longer.
6. Once flipped, cook the second side for 1 to 2 minutes, until golden brown. Transfer the
pancakes to a plate. The pancake should be light, fluy and cooked all the way through.
Yield: 10 pancakes
CHEFS NOTES
To make vanilla water blend 2 whole beans with 1 cup of water, and store it in the fridge for
up to 3 weeks. Use it as a 1 to 1 replacement for vanilla extract.
As some pancakes are cooking, the rest of the batter may get thicker. You can thin out the
batter by whisking in some of the remaining sparkling water, as needed.
The pancakes are flavorful on their own, but I like to top them with a fresh fruit compote or
a drizzle of straight fruit syrup. The healthiest topping is fresh fruit sliced up, and a more
convenient alternative is juice-sweetened jam.
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BAKED BREAKFAST YAMS

By Katie Mae
www.CulinaryGym.com
Baked yams make a warm, sweet
alternative to the usual oatmeal. Feel
free to load the yams up with your
favorite fruit, seeds, nuts and spices.
2 yams or sweet potatoes
2 apples, diced
2 oranges, peeled and divided
2 tablespoons pumpkin seeds
1. Preheat oven to 350 F. Cover a baking sheet with parchment paper. Place the yam or
sweet potato on the parchment paper. Bake for 1 hour. Yam is should be soft in the middle when poked with a fork. Let it bake longer if it needs more time. Once the yam is
done, remove it from the oven and transfer it to a single serving bowl.
2. Use a knife to slice it down the middle on top and twice in the opposite direction. Use
your fingers to squeeze the yam open. Add apple and oranges to the center of the yam.
3. Sprinkle with pumpkin seeds, cinnamon and nutmeg. Wait to eat until its cool enough to
enjoy.
Yield: 2 stued yams
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BREADS & MUFFINS

Low-Fat Blueberry Muffins | 19
Very Cherry Muffins | 20
Zucchini Bread | 21
Lemon Poppyseed Muffins | 23
18
LOW-FAT BLUEBERRY MUFFINS

By Linda Middlesworth
www.VeganMentor.com
12 large Medjool dates, pitted
cup soy milk or other non-dairy milk
cup water
2 tablespoons warm water
1 tablespoon baking powder
cup unsweetened applesauce
2/3 cup fresh or frozen blueberries
1. Soak dates in water and non-dairy milk. Set aside.

2. Add ground flaxseeds to a small cup and add cup of water. Whisk for a minute and
then put in the fridge until needed later in the recipe.
3. Preheat the oven to 400 F. Fill 1 mun pan with paper mun cups or use a non-stick or
silicon mun tray.
4. In a large bowl, add the ground rolled oats, baking powder, and cinnamon. For a lighter
consistency, put all of the dry ingredients through a sifter.
5. Add the dates, soy milk, and applesauce to a blender. Blend until creamy.
6. Fold the wet ingredients and the flaxseed mixture into the dry ingredients. Mix just until
everything is moistened and the batter has an even consistency. Stir in the blueberries.
7. Bake the muns for 20 minutes. Remove from oven and let cool for 5 minutes.
Yield: 1 dozen muns
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VERY CHERRY MUFFINS

By Katie Mae
www.CulinaryGym.com
The trick to making tasty whole grain muns is fresh, ripe fruit!
1 tablespoon ground flaxseed
tablespoon apple cider vinegar
cup unsweetened, non-dairy milk
cup quinoa, ground into flour
cups oats, ground in flour
2 cups cherries (fresh or frozen, thawed)
cup cherry juice
tablespoon vanilla extract or vanilla bean
cup cherries, chopped (fresh or frozen, thawed)
cup walnuts, chopped
1. In a small bowl, combine the ground flaxseeds, vinegar, and non-dairy milk. Set aside
for 10 minutes. Preheat the oven to 350F and place the rack in the middle of the oven.
Fill a mun pan with a dozen paper or silicon mun cups.
2. Add quinoa and rolled oats to a blender. Blend until the grains have turned to flour. Transfer the flour to a medium bowl. Add the baking powder and stir well.
3. In the empty blender, add the dates, cherries, cherry juice, vanilla, and the flax-milk mixture. Blend until it has an even consistency. Pour the wet ingredients into the dry ingredients. Mix just until everything is moistened and the batter has an even consistency, making sure theres no dry flour left at the bottom of the bowl. Stir in the chopped cherries
and walnuts.
4. Pour the batter into the prepared mun pan. Bake for 25 to 30 minutes on the middle
rack. Let the muns cool for 5 minutes and enjoy!
Yield: 12 muns

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ZUCCHINI BREAD
By Cathy Fisher
www.StraightUpFood.com
Growing up, wed make this in the summer or fall when zucchini was fresh and
plentiful in our garden, but this tasty
bread can be enjoyed any time of year.
10 Medjool dates, pitted and chopped

1 cup non-dairy milk
1 cups rolled oats
cup dry millet
1 teaspoon baking soda
1 teaspoon cinnamon
teaspoon ground ginger
1 cups zucchini, unpeeled and grated (about 1 medium zucchinis)
cup apple, unpeeled and grated
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1. Preheat oven to 325 F. In a small bowl, cover the chopped dates with the non-dairy milk
and set aside to soak.
2. Dry ingredients: grind oats and millet into a flour in your blender (a high-speed blender
will do a finer job) and place into a bowl. Add to this the soda, baking powder, cinnamon, nutmeg and ginger.
3. Wet ingredients: In another bowl, place the grated zucchini and apple, and vanilla. Blend
the dates and the non-dairy milk until very smooth. Add the date mixture to the bowl of
zucchini, apple and vanilla, and mix with a fork.
4. Combine the wet and dry ingredients and mix thoroughly, folding in the chopped walnuts at the end. Pour into one standard size loaf pan (9x5-inch) lined with parchment paper, or use a silicone baking pan.
5. Bake 1 loaf for 65-70 minutes uncovered. The bread will be done when the top of the
loaf is an even medium brown, and there should be cracks in the top of the loaf, too.
When you take it out to test for doneness, insert a toothpick far down, and if it comes
out clean, its done. Let cool for 5 minutes before removing from the pan to cool further
on a cutting board. Cool for another 10-15 minutes before slicing.
Yield: 1 standard loaf (about ten -inch slices)
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LEMON POPPYSEED MUFFIN

By Allison Moen
With fresh lemon, these heavenly
muns are just as refreshing as they
are sweet.
2 teaspoons baking powder
cup poppy seeds
cup water
cup non-dairy milk
cup unsweetened applesauce
3 lemons, zested and juiced (about cup juice)

1. Preheat oven to 375 F. In a large bowl, mix together the oat flour, baking powder, and
poppy seeds.
2. Add the water, non-dairy milk, applesauce, and lemon juice and zest. Stir until just combined.
3. Pour the batter into a mun tin, filling each slot half full. Bake for 20 minutes, or until
golden brown.
Yield: 12 muns
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COOKIES & CRACKERS

Almond Lemon Biscotti | 25
DIY Graham Crackers | 27
Fig & Oat Cookies | 29
Four Fruit Cookies | 31
Oatmeal Raisin Cookies | 32
24
ALMOND LEMON BISCOTTI

By Katie Mae
www.CulinaryGym.com
If you like to enjoy a biscotti with your tea in the morning or afternoon this cookie recipe
was created for you.
3 Medjool dates, soaked for 30 minutes in hot water

1 cup brown rice flour
1 cup almond flour
1 tablespoon arrowroot powder
2 lemons, zested and juiced
cup of organic soy milk
cup sliced almonds, chopped
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1. Make sure the dates are soaking. Preheat the oven to 350 F. Place a piece of parchment paper on a baking sheet and set aside.
2. Add the brown rice flour, almond flour, arrowroot powder and baking soda to a large
bowl and stir. This can also be done in a food processor.
3. Set the lemon zest aside and add the lemon juice to a small blender. Add the strained
dates, flaxseed and soy milk. Blend until smooth and creamy. Stir the lemon zest into
the liquid.
4. Pour the wet ingredients into the dry ingredients, whether theyre in a bowl or food
processor. Mix well until it forms dough. Crush the almond slices in your hand as you
add them to the dough. Mix again.
5. Shape the dough into 1 log - around 8 inches long. Place it on prepared baking sheet.
Gently flatten the log a little bit with your hands, evening out the dough as you go. It
should be about 4 inches wide and 2 inches tall. Bake for 15 minutes on the middle
rack. Then remove from oven and let it cool for 1 hour.
6. Preheat oven to 350 F. Cut the log into inch slices on the diagonal with very sharp
knife. Lay slices on the prepared baking sheets so they are on their side in a single layer.
7. Bake for 7 minutes. Take the tray out and flip the biscotti. Bake for another 7 minutes.
Remove from oven, let cool. Serve or cover for later.
Yield: about 12 cookies
CHEFS NOTE
These biscotti may be smaller than what youre used to. Also, they are not quite as
crunchy as the traditional cookie, but still very tasty.
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DIY GRAHAM CRACKERS

By Katie Mae
www.CulinaryGym.com
Graham crackers are a fun and tasty
treat. Free of refined sugars, these are
great to keep in your purse so if you
need snack to hold you over until your
next meal.
cup rolled oats, ground (oat flour)

cup brown rice flour
3 tablespoons arrowroot powder
tablespoon ground cinnamon
1 cup pecans
2 tablespoons organic soy milk
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1. Preheat oven to 325 F. Cover a baking tray with a piece of parchment paper and set
aside.
2. Add oat flour, rice flour, arrowroot powder and cinnamon to a bowl and mix.
3. In a food processor add dates, pecans, and soy milk. Process for 1-2 minutes until the
dates and pecans are fully broken down and there is an even consistency. Add the flour
mixture and process again until all of the flour is mixed in. The moist dough should have
a shine to it.
4. Transfer the dough to bowl where you can use your hands to mold it into a ball. Place
the ball on a large cutting board. Flatten it slightly. Then use a rolling pin to flatten the
dough until its about cm thick.
5. For curvy edges use a pasty wheel to cut the dough into 2-inch squares. If you dont
have a pasty wheel, a pizza wheel or knife will give the crackers straight edges.
6. Use a very thin spatula to carefully transfer the crackers to the prepared baking tray.
Then use a fork to gently make indentations on the crackers to get the traditional
graham crackers look. I usually poke each cracker 3 times with the fork, but this can
vary wit the cracker size.
7. Bake for 20 minutes on the center rack. Feel free to sprinkle cinnamon on top of the
crackers during the last 10 minutes of baking if you like. Enjoy them right out of the oven
or cool them for later. Once the crackers cool down, they will become harder and have
more crunch. Store in an air-tight container.
Yield: about 15 crackers
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FIG & OAT COOKIES

By Katie Mae
www.CulinaryGym.com
Move over Fig Newtons! Heres a healthy, tastier fig cookie to give you a delicate, balanced
sweetness.
DOUGH
2 tablespoons unsweetened grape juice
2 cups rolled oats (oat flour)
1 cup pecans
4 ounces unsweetened applesauce
FILLING
15 mission figs, soaked in hot water for 20 minutes
cup unsweetened grape juice
1 tablespoon lemon juice
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1. For dough: In small bowl add ground flaxseed and grape juice and whisk for a minute
and then put it in the fridge until needed.
2. Preheat the oven to 350 F. Get out a baking sheet and parchment paper and set them
aside.
3. Add oats, pecans, baking powder and cinnamon to a food processor. Process until the
oats and pecans are as fine as you can get them.
4. Add applesauce and flaxseed mixture to the food processor. Process until the dough
has an even consistency. Transfer it to a bowl, using your hands to divide and shape the
dough into 3 balls.
5. For filling: In a mini blender, puree figs with grape juice and lemon juice until it is thick
semi-chunky jam.
6. Lay one of the pieces of parchment paper on a flat surface (large wood cutting boards
work great). If the paper is rolling up on you, crinkle it into a ball and then lay it flat. Working with 1/3 the dough, use a rolling pin to roll it out to a large rectangle (about 4 by 8
inches, and less than a inch thick).
7. Spread 1/3 of the fig filling down half the long side of the rectangle, be sure to leave
about inch space empty along the outside of the fig spread so the dough can stick
together.
8. Taking the bottom piece of parchment, slowly fold the dough in half along the long side
and lightly press the outside edges together so that they adhere. If the dough cracks at
all, it is easy to smooth out by placing parchment paper over to and rubbing the cracks
out with the tips of your fingers. Transfer the bar to a baking sheet lined with parchment
paper. Repeat 2 more times with the rest of the dough and filling.
9. Bake the bars for 15 minutes. Then move to top shelf and bake for 5 more minutes.
Remove them from the oven and let cool for 10 minutes before cutting. Cut each bar
into 4 cookies.
Yield: 12 cookies
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FOUR FRUIT COOKIES

By Katie Mae
www.CulinaryGym.com
With a little bit of spice, these fruitfilled cookies bring holiday spirit.
3 cups rolled oats, divided
teaspoon ground cloves
cup water
1 ripe banana
1 cup unsweetened applesauce
1 cup juice-sweetened strawberry jam
cup pecans, chopped
1. Preheat oven to 375 F. Mix 1 cup of rolled oats and spices in large bowl. Set aside.
2. In either a blender or food processor, combine ground flaxseed, water, banana, applesauce, strawberry jam and the remaining 1 cup of rolled oats. Process until its the
batter has an even consistency.
3. Pour fruit mixture into the bowl of dry ingredients. Whisk until everything is evenly
mixed. Then stir in dates and pecans. The mixture should be slightly wet; dont expect
to shape cookies into balls. If you want to thicken the batter before portioning cookies,
cover the dough and put it in the refrigerator for 20-40 minutes.
4. Lay parchment paper on cookie sheets. Drop spoonfuls of dough onto parchment paper. Bake for 15-20 minutes. Let cookies cool for a few minutes and then enjoy warm!
Wrap up extras to share.
Yield: 2 dozen cookies

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OATMEAL RAISIN COOKIES

By Vanessa Chamberlin
www.VanessaChamberlin.com
Oatmeal raisin cookies pack lots of fiber
along with their sweetness. Plus, this
cookie is top-notch for a steady boost of
energy.

teaspoon baking soda
2 ripe bananas
1 cup unsweetened apple juice
cup raisins
1. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside.
2. Add the flour, baking powder, baking soda, and spices to a large bowl and mix together.
3. In a food processor, blend the bananas & juice until smooth.
4. Slowly pour the wet ingredients into the dry ingredients. Stir until well combined, and
then stir in the raisins and coconut.
5. Drop by spoonfuls onto prepared baking sheet. Bake for 10 minutes. Enjoy the bliss as
you eat them up!
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CRISPS TO COBBLERS
Toasty Apple Crisp | 34
Blackberry-Peach Cobbler | 35
Cherry Cobbler | 37
Raw Berry Crisp | 38
Spiced Pear Crumble | 39
33
TOASTY APPLE CRISP

By Katherine Nilbrink
www.LifeTrekk.com
cup date paste (page 83)
2/3 cup rolled oats
1 cup pecans, chopped
2 teaspoons ground cinnamon
8 large apples, unpeeled and sliced
1. Preheat oven to 350 F. Mix all ingredients, except apples, in a large bowl. Remove half
of this oat mixture and set aside. Add apples to the large bowl containing oat mixture
and toss.
2. Pour apples and oats into a 99 baking dish. Cover with foil. Bake for 25 minutes.
Remove foil and stir. Sprinkle other half of oatmeal mixture across the top. Bake for 25
more minutes.
Yield: 6 servings
CHEFS NOTES
If the topping seems kind of dry after you make it (it should be kind of wet so it doesnt
overcook during the baking process) just add some more date paste or alternatively, Ive
added unsweetened applesauce.
To make baked apples: Instead of slicing apples, scoop out the inside of the apples. Then
fill the apples with the oat mixture and top with crumbs. Bake for 30 minutes.
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BLACKBERRY-PEACH COBBLER
By Cathy Fisher
Blackberries and peaches make a
perfect pair for a summertime cobbler. Traditional cobblers rely on refined sugar, butter, and cows milk,
but these ingredients arent missed
in this dish, in favor of dates, nondairy milk and banana.
FRUIT
4 large peaches, pitted and sliced (about 2 cups)
2 cups blackberries
FRUIT SAUCE
3 Medjool dates, pitted, chopped, and soaked in water (to cover) for about 30 mins.
2 tablespoon lime or lemon juice
cup water (can use date soak water)
cup rolled oats, ground (oat flour)
TOPPING
1-1/2 cups rolled oats, ground into flour (or oat or other type of pre-ground flour)
large, ripe banana, sliced
3 Medjool dates, pitted, chopped, and soaked in water (to cover) for about 30 mins.
cup non-dairy milk
1-1/2 teaspoons baking powder
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1. Preheat oven to 375 F. Put the 6 dates (3 for the Fruit Sauce and 3 for the Topping) into
2 separate dishes to soak.
2. For fruit: Place peaches and blackberries into a large bowl. Set aside.
3. For fruit sauce: Blend the dates, lime or lemon juice, water, allspice or cinnamon, and
flour in a blender until smooth. Pour into the bowl of fruit and toss. Pour the fruit mixture
into a baking dish or oven-safe serving dish. Spread out evenly. Keep in mind that the
fruit and the topping will be spread out more thinly with a larger pan.
4. For topping: Using your blender again, blend the banana, dates, and non-dairy milk
together until smooth.
5. Transfer this mixture to a bowl and add the oat flour, allspice or cinnamon, baking powder and vanilla extract. Mix with a fork until the texture is somewhere between dough
and batter (fairly thick). Spread the topping over the fruit filling evenly, or drop by spoonfuls, leaving gaps of fruit between. Cook for 25-30 minutes, or until topping is lightly
browned. Let sit for at least 10 minutes before serving.
Yield: 6-8 servings
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CHERRY COBBLER
By Chef AJ
This will keep you coming back for more. Its also delicious warmed in the dehydrator
FILLING
3 16-ounce bags frozen cherries, thawed and drained
1 cup dates, pitted and soaked in the cherry juice from draining
1 lemon, zested and juiced
1 tablespoon vanilla extract
STREUSEL TOPPING
1 cup pecans
1 cup unsweetened shredded coconut
2 cups dates, pitted
1. For filling: In a food processor fitted with the S blade, process about 1/4 of the thawed
cherries with the rest of the ingredients. Stir this mixture into the remaining cherries by
hand. Chill 1 hour or until firm.
2. In a food processor fitted with the S blade process nuts into a flour being careful not
to over process and turn them into a nut butter.
3. Add the coconut, cinnamon and nutmeg and process again. Add dates, a few at a time
until a streusel like texture is achieved.
1. In a parfait glass, alternate layering the cherry filling with the streusel topping. Top with
Macadamia Nut Crme.
CHEFS NOTE
Feel free to substitute fresh or frozen peaches for all or some of the cherries.

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RAW BERRY CRISP

By Katherine Nilbrink
www.LifeTrekk.com
Rich nuts and sweet dates make a tasty topping for mixed berries in this no-cook version
of berry crisp.
1 cup dates, pitted
cup water
6 cups fresh berries of your choice
1 cup pecans
cup walnuts
cup dates, pitted and chopped
1. Add 1 cup of dates and water to a blender and blend until creamy.
2. Pour the berries into a serving dish. Add date paste to taste depending on how sweet
you want the dish. Gently toss berries so theyre coated with the date paste.
3. Put pecans, walnuts, cup of dates and cinnamon into a food processor and pulse until coarsely ground.
4. Scatter nut mixture over berries and serve immediately, or chill until ready to serve.
Yield: 8 servings
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SPICED PEAR CRUMBLE

4 ripe pears, diced
2 oranges, juiced
cup pecans, chopped
cup juice-sweetened cranberries, chopped
1. Put pears in a serving dish with an edge. Toss with orange juice until evenly coated.
2. Add the nuts and spices to the pears. Gently toss together and serve.
Yield: 4 servings
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CAKES & PIES

Amazing Date & Fruit Pie | 41
Carrot Cake | 42
Lemon CasheeseCake | 44
Mango Banana Pie | 46
Peanut Butter Chocolate Dream Pie | 48
Sweet Yam Pie | 50
Raw Blueberry Pie | 52
The Worlds Healthiest Pie | 53
40
AMAZING DATE & FRUIT PIE

By LeAnne Campbell
The China Study Cookbook
This is colorful and delicious pie
that will brighten and sweeten up
any evening.
CRUST
1 cup pitted dates
1 cups walnuts (or pecans)
cup shredded coconut
teaspoon cinnamon
TOPPING
Sliced fresh fruit
(strawberries, blueberries, raspberries, peaches, bananas, grapes, pineapple, mangoes,
pomegranates, kiwis, etc)
1. Blend all crust ingredients in a food processor at high speed until a paste forms.
2. Press into a pie pan and chill until ready to add fruit.
3. Arrange fruit on top of pie.
4. Cool for 1 hour before serving.
Yield: 9-inch pie or 8 servings
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CARROT CAKE
By Cathy Fisher
Carrot cakes are typically loaded
with oil, butter, sugar and eggs, all
of which I avoid in my recipes; so
coming up with a cake that is just
as tasty, was a fun challenge.
CAKE
5 Medjool dates, pitted and
chopped
cup water
cup raisins
2 teaspoons baking powder
1 teaspoon ground nutmeg
teaspoon ground clove
ripe banana, diced
1 cups carrots, grated
cup raisins
FROSTING
1 cup water
7 Medjool dates, pitted and chopped
cup cashews
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1. For cake: Preheat oven to 350 F with rack in center position. In a small bowl, combine
the 5 dates, cup water, and cup raisins. Let soak while you prepare the other ingredients (at least 15 minutes).
2. Add oat flour, cinnamon, baking powder and soda, nutmeg and clove to a large mixing
bowl. Mix with a fork.
3. Transfer the soaked dates, raisins and water to a blender and blend until smooth (about
30 seconds). Add the banana and non-dairy milk and blend further until everything is
smooth. Add this wet mixture to the bowl of dry ingredients and gently fold together
using a big spoon; fold in the carrots, raisins and walnuts.
4. Scrape batter into a 9x9 baking pan lined with parchment paper. Bake for 40 to 45
minutes. If you press on the cake lightly and it bounces back a bit (instead of staying
indented), its likely ready. These continue to set up as they cool. Remove from oven and
cool for 10 minutes. Cut into 9 or 12 squares. Serve as is, or with the below frosting.
5. For frosting: Place all ingredients into a blender and let sit for at least 30 minutes, so the
nuts and dates can soften. Blend until smooth. Use immediately or chill for a couple
hours or overnight to thicken.
Yield: 9 to 12 servings
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LEMON CASHEESECAKE
By Katie Mae
www.CulinaryGym.com
This cheesecake is so mouth-watering scrumptious and creamy your tasters would never
guess theres no cheese!
CRUST
1 cup pecans
1 cup rolled oats, ground (oat flour)
2 tablespoons non-dairy milk
FILLING
1 cup water
3 cups cashews, soaked for 68 hours
20 Medjool dates, pitted and soaked for 68 hours
14 oz organic firm tofu
4 large lemons, zested and juiced
TOPPING
White Grape & Orange Glaze (page 87)

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1. For the crust: Preheat the oven to 325 F. Cut out 2 circles of parchment paper that fit
the bottom of a 9-inch cheesecake pan.
2. Add dates, pecans, and cinnamon to a food processor. Process until the dates and
pecans are fully broken up. Add the flour and non-dairy milk, and process until there is
an even consistency. Transfer the dough to a bowl. It will be moist, but firm enough to
shape into a ball.
3. Lay one of the pieces of parchment paper on a large cutting board. Put the dough in the
center of the paper. Use a rolling pin to roll it out to the size of the paper. Its better to go
over the edge than not fill the paper. Lay the second piece of parchment paper on top of
the dough, trying to get it to be inline with the bottom piece. Then with a pairing knife
and the top paper as a guide, carefully cut away any dough that is past the circle. Gently
lift the bottom paper with the dough on top and lay it into the cheesecake pan.
4. Due to the large volume, make the filling in 2 batches in a high-powered blender. A highpowered blender will make the creamiest cheesecake. (For a regular blender, soak the
cashews for at least 8 hours and make the filling in 4 batches.) Add half of the water,
cashews and dates to the blender. Blend until the cashews are creamy and smooth. Add
half the tofu, lemon zest and juice. Blend again until smooth.
5. Transfer the filling to a separate bowl. Repeat with the rest of the ingredients. When all
of the filling is in the bowl, stir it once more. Set aside.
6. Add the filling to the pan, smoothing out the top. Bake for 45 minutes. Take out of oven
and let cool for 1 hour. It is tasty warm, but too moist to slice easily. Put in the fridge for
at least 4 hours to firm up before serving.
Yield: 9-inch cake or 10 servings
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MANGO BANANA PIE

By Ramses Bravo
Mangoes are available year-round, so you can enjoy this refreshing dessert any time.
CRUST
cup Coconut-Vanilla Granola (page 10)
FILLING
2 cups unsweetened pineapple juice
1 tablespoon agar flakes
2 ripe mangoes, cubed, or 3 cups frozen mango chunks
3 ripe bananas, cut into 1/2-inch pieces
2 cups unsweetened shredded coconut
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1. To make the crust, put the granola and dates in a food processor and pulse until a sticky
paste forms. Press evenly into a 9-inch pie plate and set aside.
2. To make the filling, put the pineapple juice, agar flakes, and vanilla bean in a medium
saucepan over medium-high heat and bring to a simmer. Decrease the heat to low,
cover, and cook for 12 minutes, until the agar flakes dissolve and the mixture starts to
thicken. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Increase the heat to medium, stir in the mangoes and bananas, and
cook, stirring occasionally, until the bananas start to look translucent, about 5 minutes.
3. Scoop out about 90 percent of the fruit with a strainer and transfer it to the pie plate,
leaving the juice and a bit of fruit behind. Let cool for at least 10 minutes.
4. Preheat the oven to 350 F. Spread 2 teaspoons of the coconut in a single layer on a
baking sheet and bake for 2 minutes, until lightly toasted.
5. Put the remaining coconut, the juice, and the remaining fruit in a food processor and
process until smooth.
6. Spoon evenly over the fruit mixture in the crust. Sprinkle with the toasted coconut and
refrigerate for at least 1 hour before serving. Covered and stored in the refrigerator,
Mango-Banana Pie will keep for 4 days.
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PEANUT BUTTER
CHOCOLATE DREAM PIE
By Stacey Roney
www.SouthernVeganKitchen.com
CRUST
1 cup dates, pitted
1 cup hemp seeds
3 tablespoons cacao or carob powder
FILLING
4 frozen bananas
1 cup dates, pitted
1 cup cashews
2 tablespoons peanut butter
CHOCOLATE SAUCE
6 large dates, pitted
1 cup water
PEANUT BUTTER SAUCE
2 3 tablespoons peanut butter
1 2 tablespoons water
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1. For the crust: Pulse hemp seeds and cocoa in your food processor until a rough flour
forms, then add dates until sticky. Press into the bottom and up the sides of a spring
form pan.A pie pan with high edges can also work. Place in the fridge while making the
filling.
2. For the filling: Blend dates and water in food processor until a syrup is formed. Addthe
remaining fillingingredients in your food processor until smooth, adding additionalmilk
or water as needed to make it even creamier. Spread evenly into your pie crust.
3. For the chocolate sauce: Add all ingredients to a blender and blend until creamy. Drizzle
across top of pie.
4. For the peanut butter sauce: Mix together in a small saut pan over low-medium heat
until melted. Drizzle across top of pie.
5. If youd like sprinkle with a some chopped peanuts. Freeze overnight and thaw for 5-20
minutes before serving, depending on your on how hard and cold you want the dessert
to be.Enjoy!
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SWEET YAM PIE

By Ramses Bravo
This is a very tasty alternative
to pumpkin pie with a crunchy,
flakey crust.
FILLING
2 medium yams
4 teaspoons agar flakes
1 teaspoons pumpkin pie spice
1 teaspoons raisins
cup soy milk
NUTTY DOUGH
6 tablespoons almonds, ground
6 tablespoons pecans, ground
6 tablespoons shredded coconut
teaspoon baking powder
cup unsweetened pineapple juice
6 tablespoons unsweetened applesauce
1 tablespoons almond butter
CHEFS NOTES
The crust dough will be very soft at first. The flour will absorb the moisture as you work
with it. Ideally, this dough should be used right after its made. If allowed to sit for too long,
it becomes sti and dicult to work with. For more pronounced flavor, use 1 cup of either
almonds or pecans and omit the other.
The yams can be baked up to 2 days in advance and refrigerated. If you prepare the yams
in advance, warm them briefly on the stovetop before proceeding with the recipe. Two medium yams will yield about 1 cups mashed.
Covered and stored in the refrigerator, Sweet Yam Pie will keep for 5 days.
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1. Preheat the oven to 350 F. Line a baking sheet with parchment paper. Put the yams on
the baking sheet and bake about 40 minutes, until soft. Let cool. When cool enough to
handle, peel the yams, put them in a food processor, and process until smooth. Set
aside.
2. Put the oat flour, almonds, pecans, coconut, and baking powder in a large bowl and stir
until well combined.
3. Put the pineapple juice, applesauce, and almond butter in a small bowl and whisk until
well blended.
4. Pour the pineapple juice mixture into the oat flour mixture. Stir for 1 minute to form the
dough.
5. Press the dough evenly in a 9-inch pie plate and bake about 10 minutes, until golden
brown. The pie plate may need to be rotated in the oven for even baking. Let cool.
6. Put the apple juice, agar flakes, pumpkin pie spice, raisins, and vanilla bean in a medium
saucepan and bring to a simmer over medium-low heat. Cook until the liquid is reduced
by half, 10 to 12 minutes. Decrease the heat to low and stir in the soy milk. Remove the
vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Scoop out
and discard the raisins. Add the yams and stir until thoroughly incorporated.
7. Transfer to a food processor and process until smooth.
8. Pour into the cooled pie shell. Lift the pie plate and tap it lightly against a counter or cutting board to force any air bubbles out of the filling. Let cool for 30 minutes, then refrigerate uncovered for at least 2 hours before slicing. Serve chilled.
Yield: 9-inch pie (about 6 servings)
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RAW BLUEBERRY PIE

By Deborah Boyar
CRUST
2 cups nuts of your choice
1 cup dates, pitted
WHIP CREAM TOPPING

1 full fat can of coconut milk, refrigerated overnight
FILLING
6 cups fresh blueberries
2 tablespoons lemon juice
1 cup dates, pitted and soaked about 10 minutes
1. For the crust: Put the nuts in a food processor, and blend with the S-blade until the nuts
are reduced to small crumbs. Add the dates, and blend again until its loose crumbs.
2. Pour the crumbs into a 9-inch pie plate, and use your hands to press them into the form
of a pie crust. It may take a little practice to get it to look symmetrical, but it isnt dicult. I usually start by pressing straight down to get the bottom flat, and then I press
around the sides as I turn the pie plate. You can make the pie crust flush with the top of
the pie plate, or you can create a lip around the edges.
3. Put the pie crust in the freezer for about 15 minutes. This helps it become more firm and
solid, and gives you just enough time to prepare the filling.
4. For the filling: Put 2 cups of the fruit, the lemon juice, and the soaked dates (minus the
soak water) into a blender, and blend until creamy. Put the remaining 4 cups of fruit into
a large bowl. Stir the blended mixture into the bowl of fruit until well combined.
5. Take your pie crust out of the freezer, and pour the fruit mixture into it. Use a spatula to
spread the filling into the crust.
6. For the topping: Scoop out all the thickened coconut cream into a blender do not
include any of the coconut water. Add cinnamon and vanilla. Blend for 30 seconds, or
until it has a smooth consistency.
7. Spread coconut topping on pie. Chill until ready to serve.

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THE WORLDS
HEALTHIEST APPLE PIE
By Chef AJ
Photo by Healthy Girls Kitchen
Most pie is made from white sugar,
white flour and butter, but this one
is made from gluten free oats,
seeds and fruit. You could even eat
it for breakfast, and I do, I do!!!
CRUST
1 cups rolled oats
cup flax seeds, ground
1 teaspoon apple pie spice or ground cinnamon
4 ounces dried apples
8 ounces dates, pitted
FILLING
3 pounds of apples, before peeling
1 cup of date paste (page 83)
cup lemon juice (add zest if using fresh)
cup chia seeds
1 tablespoon apple pie spice or ground cinnamon
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1. Preheat oven to 350 F.

1. For the crust: In a high-powered blender grind oats and seeds. Transfer to a food
processor fitted with the "S" blade. Add the spice and dried apples and process until
they are finely ground. Add dates, a few at a time, until mixture start to stick together
and you can clump it together easily into a ball. Then add vanilla and briefly process
again.
2. Evenly press crust mixture into a 9" springform pan.
3. For the filling: In a small bowl, mix together the chia seeds and lemon juice. Set aside.
4. Peel apples and finely chop. Stir in date paste, spice and vanilla. Add chia seed/lemon
juice mixture and mix well
5. Pour evenly over crust. Sprinkle with coconut. Bake for 50-55 minutes until coconut
starts to brown. Delicious served hot, warm, cold or at room temperature, with or without pear whipped cream.
CHEFS NOTE
You can also warm this in a dehydrator for 6-8 hours for a raw apple pie.
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BAR- LICIOUS
Banana Blueberry Bars | 56
Berried Treasures | 57
Layered Fruit Bars | 58
No-Bake Date Bars | 59
Nutty Banana Bars | 60
Super Seed Pumpkin Bars | 61
55
BANANA BLUEBERRY BARS

By Katie Mae
www.CulinaryGym.com
This fruity goodness is perfect for a
morning boost, sweet energy on
the go, or a healthy evening treat.
3 cups rolled oats, divided
3 ripe bananas
- 1 cup dates, pitted
1 cup fresh or frozen blueberries
cup walnuts
1. Preheat oven to 375 F. Line a 9 x 13-inch baking pan with parchment paper, making
sure the sides are covered. Cut slits in the corners of the paper so that it overlaps and
lies flat.
2. In a medium bowl, combine 2 cups of the oats with the spices. Mix and set aside.
3. Place bananas, apple juice and vanilla extract into a blender. Add the remaining 1 cup of
rolled oats and blend until creamy. Add the dates to the blender and pulse a few times
until the dates are in small pieces.
4. Pour the banana mixture into the dry ingredient bowl. Mix well. Stir in the blueberries
and walnuts. Using a spatula, pour the batter into the baking pan.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool at room temperature for 5 to 10 minutes before cutting and serving.
Yield: 12 bars

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BERRIED TREASURES
By Chef AJ
CRUST
2 cups walnuts
FILLING
2 pounds frozen blueberries, defrosted
1 pound dates, pitted and soaked in 16 ounces of orange juice
1 lemon, zested and juiced (about cup of juice)
2 tablespoons Psyllium Husks
STREUSEL TOPPING
1 cup pecans
1 cup unsweetened shredded coconut
1. For crust: In a food processor fitted with the S blade, process nuts into a powder. Do
not over process them into a nut butter. Add dates a few at a time until mixture sticks
together so you can easily roll it into a ball.
2. For filling: In a food processor fitted with the S blade, puree blueberries and dates until
smooth. Add lemon and psyllium and process again briefly.
3. For topping: In a food processor fitted with the S blade process nuts into a flour being
careful not to over process and turn them into a nut butter.
4. Add the coconut, cinnamon and nutmeg and process again. Add dates, a few at a time
until a streusel like texture is achieved
5. Press crust into the bottom of an 8 inch square springform pan. Pour filling over crust.
Sprinkle over blueberry filling. There may be extra topping left, reserve for another use
such as sprinkling on fresh fruit. Chill until firm, cut into squares.
CHEF NOTES
Substitute blackberries or raspberries for all or some of the blueberries. These freeze well
and are delicious warmed. For an extra decadent treat serve with Pear Crme Anglais.
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LAYERED FRUIT BARS

By Rebekah Kelley
A great idea for a potluck or a tasty treat for yourself! Mix it up by trying dierent berry and
spice combinations.
5 cups oat, divided
cups date paste (page )
Seeds from a vanilla bean
1 teaspoon lemon juice
5 cups fresh or frozen berries
cup arrowroot powder
1. Add 2 cups of the oats to a food processor or blender and grind them into a flour. Pour
the flour into a large mixing bowl. Add remaining 3 cups oats to the bowl.
2. In a small bowl, mix cup of the date paste with the applesauce and vanilla extract.
Pour the wet ingredients into the dry ingredients, and stir until well combined.
3. Press down 2/3 of the dough into a 9x12 inch baking sheet lined with parchment paper.
Cook at 375 F until light brown, about 15 minutes.
4. In a third bowl, mix together the berries, arrowroot powder, lemon juice, and remaining
cup date paste.
5. Evenly distribute the berry mixture over the baked oat crust. Crumble the remaining 1/3
of the dough over the berries, pressing it down firmly. Bake for 40 minutes, or until a
golden crust forms.
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NO-BAKE DATE BARS

By Bridie MacDonald
cup steel cut oats
1 pound dates, pitted
cup unsweetened coconut flakes
cup of your favorite toasted nuts
1. Spread the steel cut oats over the bottom of a small pan, such as a 8x8 serving dish or
circular pie dish.
2. Add dates to a food processor and process until they are chopped up and paste-like.
Spread the dates on top of the steel cut oats.
3. Sprinkle the toasted nuts and coconut on top of dates.
4. Lay a piece of parchment paper on top of the nuts and coconut. Use your hands to
firmly press together the ingredients to form a dense bar. Slice into even pieces and
enjoy.
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NUTTY BANANA BARS

By Jo-Ann Marien
2 cups rolled oats
2 ripe bananas
1 cup of peanut, almond or cashew butter
1. Preheat oven to 350 F. Line a 8x8-inch baking pan with parchment paper, making sure
the sides are covered. Cut slits in the corners of the paper so that it overlaps and lies
flat.
2. In a large mixing bowl mash bananas with applesauce. Add vanilla, cinnamon and nut
butter. Stir will until nut butter is evenly dispersed. Stir in the oats.
3. Spread into prepared baking dish. Bake for 30 minutes, careful not to overcook the bars.
Let cool before serving.
CHEFS NOTE
Feel fee to add nuts, dried fruit, or cacao nibs.
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SUPER SEED PUMPKIN BARS

By Katie Mae
www.CulinaryGym.com
This is a delicious breakfast warm out of the oven. Its savory ginger spice balances the
mild sweetness from the dates. Enjoy as a bar or in a bowl with a little non-dairy milk.
cup of non-dairy milk
cup cooked pumpkin, pureed (or canned, unsweetened)
13 tablespoons fresh ginger, grated
1 cups rolled oats
cup hulled pumpkin seeds, unsalted (pepitas)
3 tablespoons chia seeds, ground
3 tablespoons hemp seeds, ground
3 tablespoons unsweetened shredded coconut
23 teaspoons pumpkin pie spice
1. Preheat your oven to 375 F. Lay parchment paper 8x8 baking dish. Set aside.
2. In a blender, add the dates, non-dairy milk, pumpkin, ginger and vanilla. Blend until
smooth and creamy.
3. Add oats, seeds, coconut flakes, spice and baking powder to a medium-size mixing
bowl. Mix until everything is well incorporated.
4. Fold your wet ingredients into your dry ingredients and mix until everything is well
incorporated, with an even consistency.
5. Pour the batter into the prepared baking dish and flatten the mix down into the dish.
Bake for 30-40 minutes or until browned. Let cool for 5 minutes, and then slice.
Yield: 12 bars

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I SCREAM BLISS
Banana Ice Cream | 63
Cherry Chocolate Smoothie | 64
Cacao Frosty | 65
Chai Sweet Potato Ice Cream | 66
Strawberry Coconut Gelato | 67
62
BERRY BANANA ICE CREAM

By Angela Glasser
www.ForTheLoveOfCows.com
This has been my go to dessert for
my kids for years. We always have
frozen bananas and seasonal fruit
in the freezer so we can whip this
up whenever we want.
cup water or non-dairy milk
1 cup frozen berries
1 frozen banana
1. Add all ingredients to a blender. Blend until creamy.
Yield: 2 cups
CHEFS NOTES
For an even more refreshing dessert try adding a sprig or two of mint. If you want an extra
punch of nutrition with your dessert, add a handful of spinach. The spinach will change the
color, but it wont aect the sweet flavor. Feel free to switch it up with other frozen fruits
too - local and seasonal fruits would be delicious!
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CHERRY CHOCOLATE SMOOTHIE

By Katie Mae
www.CulinaryGym.com
This is one decadent smoothie with sweet cherries and pure cacao! Yum!
1 cup water or non-dairy milk
1 cup frozen cherries
1 frozen banana
1 tablespoon cacao or carob powder
1 tablespoon cacao nibs
1. Add all ingredients to a blender. Blend until creamy.
Yield: 1 16-ounce serving
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CACAO FROSTY
By Michelle Rowe
2 frozen bananas, cut into chunks
cup raw cashews, soaked for a minimum of 2 hours
48 Medjool dates, pitted, soak for a minimum of 1 hour
cup water
1 cup ice
1. Blend all ingredients in a high-speed blender, such as a Vitamix, Blendtec or Nutribullet.

Serve immediately.
Yield: about 3 cups
CHEFS NOTES
If you dont have a high-speed blender, then its best to soak cashews over night and
dates for 2 hours. This will give you a much smoother frosty. Use more or less dates depending on how much sweetness you want. Use more or less cacao powder based on
your desired intensity of chocolate flavor.
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CHAI SWEET POTATO

ICE CREAM
By Angela Glasser
www.ForTheLoveOfCows.com
The special treat is amazingly creamy. With a
subtle, grounding sweetness and a touch of
autumn spice, this is a new favorite.
1 baked sweet potato or yam
cup unsweetened, non-dairy milk
teaspoon pure vanilla extract
pinch of ground nutmeg
pinch of ground clove
1. Peel the baked sweet potato and slice it into 4 to 6 pieces, about 1-inch thick. Place
these pieces in an air-tight container and place them in the freezer overnight.
2. To prepare the ice cream, add the frozen sweet potato chunks with and the other ingredients to a high-powered blender. Blend until creamy.
3. Transfer to individual bowls and serve immediately for a soft serve ice cream.
Yield: 12 cups
CHEFS NOTES
To save the ice cream for later, transfer it to an air-tight container and store in the freezer.
This will result in a much firmer ice cream. You will probably want to let it thaw a little bit before enjoying.
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STRAWBERRY COCONUT GELATO

By Katie Mae
www.CulinaryGym.com
This is a cool, sweet and light treat to enjoy on sunny afternoon.
1 pound strawberries, de-stemmed

cup full fat canned coconut milk, thicker part preferred
2 tablespoons juice-sweetened strawberry jam
1. Add all of the ingredients to a blender. Process until it has a smoothie-like consistency.
Pour the mix into a quart-size container and put in the freezer.
2. After 4-8 hours the mix should be frozen. Now its ready to be taken out of the freezer.
3. Your first option is to let it thaw for 15 minutes and enjoy a firmer gelato.
4. For a softer gelato, let it thaw just enough until it can be loosened from its container.
Then transfer it to a high-powered blender. It will be rock solid, so use the tamper to push
it down into the blade as you blend it. It should only blend for 30 seconds or so you dont
want to melt it. Enjoy promptly.
Yield: about 2 cups
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BROWNIE LOVE
Chocolate Hazelnut Brownies | 69
Chunky Monkey Brownies | 70
Chocolate Peanut Butter Brownies | 71
Minty Fudge Brownies | 73
68
CHOCOLATE HAZELNUT BROWNIES

By Stacey Roney
These are melt-in-your-mouth delicious!
3 tablespoons flax seeds, ground
9 tablespoons water
1 cup dates, pitted
cup almond milk
2/3 cup hazelnuts, ground (hazelnut flour)
1/3 cup almonds, ground (almond flour)
1/2 cup cacao or carob powder
1. Add ground flax seeds and water to a small cup. Whisk for a minute and then store in
the fridge until needed.
2. Add dates and almond milk to a blender and let soak until needed later.
3. Preheat oven to 350 F. Cut a piece of parchment paper to fit inside a 8or 9
squarecake or brownie pan. Place the pan on top of the parchment paper and use a
pencil to mark on the paper where the inside corners of the pan sit. Cut diagonal slits in
from each corner of the paper to the pencil mark. Now place the paper inside the pan.
The paper should lay over itself in the corners so that it lays flat. Set prepared pan aside.
4. Put hazelnut meal, almond flour, cocoa, and baking powder into a bowl and mix well.
5. Blend dates and apple juice until creamy. Add flax seed mixture and blend again until it
6. Pour the wet ingredients into the dry ingredients and stir until well combined.
7. Bake for 30-35 minutes, or until the knife comes out clean.If you want them more
ooey-gooey take them out a few minutes earlier.
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CHUNKY MONKEY BROWNIES

By Meredith Caplan
cup unsweetened apple juice
1 cup unsweetened apple juice
1 cup buckwheat flour
1 cup almond flour
2 tsp baking powder
1 tsp arrowroot powder

cup raisins
cup walnuts
cup dried cherries
1. Add ground flax seeds and cup of apple juice to a small cup. Whisk for a minute and
then store in the fridge until needed.
2. Add dates and 1 cup of apple juice to a blender and let soak until needed later.
4. In a large bowl, add flours, cacao, baking powder, arrowroot powder, and spices. Mix
well.
5. Blend dates and apple juice until creamy. Add flax seed mixture and blend again until it
6. Stir the wet ingredients into the dry ingredients. Add a little more apple juice if the batter
seems too dry. Pour the batter into the prepared baking pan. Cook for 25-30 minutes.
For a moister brownie, pull them out sooner rather than later.
Yield: 12 brownies
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PEANUT BUTTER
CHOCOLATE BROWNIES
Stacey Roney
This double-layered brownie is super tasty and easy to make. Of course these bars are
yummy dessert, but they also make a good pre-workout energy booster.
BROWNIE BOTTOM
1cupwalnuts
1 cup almonds
1 cup dates, pitted
PEANUT BUTTER TOP
cupdates, pitted
cup almonds
1 cuppeanuts
cup peanut butter
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1. Line a 8or 9 squarecake or brownie pan with parchment paper, making sure the
sides are covered. Cut slits in the corners of the paper so that it overlaps and lies flat.
2. For brownie bottom: Add dates, walnuts, almonds, and cocoa to a food processor.
Process until well combined. If mixture is too dry, add a bit of water.It should be slightly
sticky.
3. Press brownie mixture across bottom of the prepared pan using your hands.Once the
layer is flat, place the pan in the freezer.
4. For peanut butter top: Add dates, almonds, peanuts and peanut butter to a food processor. Process until well combined.
5. Remove brownie pan from the freezer. Press the peanut butter mixture across the top of
the brownie layer.
6. Put the pan back in the freezer or fridge to firm up a bit more. When ready to serve, cut
brownie into squares and dish them out. Or cut them and store in an airtight container in
the fridge to enjoy throughout the week.
Yield: 9 to 12 brownies
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MINTY FUDGE BROWNIES

By Katie Mae
www.CulinaryGym.com
A healthy twist on a decadent treat! If
you want to indulge in pure chocolate
flavor, leave out the mint and add a
handful of cacao nibs to the batter.
BROWNIE
3 cups cooked black beans (2 15-oz cans)
1 cup dates, pitted and soaked in cup of water for 30 minutes
3 tablespoons almond or sunflower seed butter
2 teaspoons alcohol-free vanilla extract
2 tablespoons ground flaxseed
cup walnuts
2 tablespoons fresh mint (or teaspoon mint extract)
FROSTING
cup water
1 cup cashews, soaked overnight or 1 avocado
6 pitted Medjool dates
1 cup spinach
1 cup fresh mint, packed (or 1/8 teaspoon mint extract)
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2. For brownie: Blend the black beans, dates with soak water, almond butter and vanilla in
a food processor or high powered blender until smooth. Add the remaining ingredients
and blend again. Transfer batter to the prepared brownie pan and spread out evenly.
3. Bake for 40-45 minutes. Let cool for 20 minutes before frosting or cutting.
4. For frosting: Blend all of the ingredients in a blender. Make sure it has a spreadable consistency. Feel free to add more cashews to thicken it or more water to make it thinner.
You can put the frosting in the refrigerator to let it set up. Once the brownies have
cooled, add frosting. Cut into small squares and serve.
Yield: 12 brownies
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BITE-SIZE DELIGHTS
Apple Pie Hearts | 76
Caramel Apples | 77
Coconut Banana Bites | 78
Oatmeal Raisin Bites | 79
Mandarin Energy Truffles | 80
75
APPLE PIE HEARTS

By Chef AJ
Love never tasted so sweet! Dont wait to Valentines Day to make these yummy hearts.
1 cup almonds
1 cup pecans
1 cup walnuts
2 cups unsweetened dried apples
1 tablespoon ground cinnamon
1. In a food processor fitted with the S blade, grind nuts into flour. Add the dried apple
and spices and process again. Add the dates until the desired consistency is reached,
then add the vanilla.
2. Press into mini silicon heart molds and chill.
CHEFS NOTE
If you dont have silicone molds, just roll them into balls.
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CARAMEL APPLES
By Chef AJ
When I gave up processed and refined sweeteners I never thought Id be able to enjoy a
caramel apple again, until I created this. Why wait for the fall or Halloween when you can
enjoy this healthy treat any time of year?They look just like the real thing and kids of all
ages love them!
Date Paste
Apples
Sticks
Toppings of your choice
1. Make Date Paste according to the recipe but add 1 teaspoon of caramel extract.
2. Place apple upside down on a flat surface and push stick into the center.
3. Roll the apple in date paste, using your hands, if necessary, to get it to stick over the entire surface of the apple.
4. Roll in your favorite topping such as nuts, cacao nibs, unsweetened coconut or Goji berries or a combination.
5. Chill well before serving.
CHEFS NOTES
Sticks for Caramel Apples can be found at craft stores or cake decorating stores. If you
have trouble finding them, slice apple into wedges and make individual dipped apple
slices. Also great dipped into the streusel topping.
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COCONUT BANANA BITES

12 dates, pitted and soaked for 15 minutes
1 banana
cup almonds
cup walnuts
2teaspoons unsweetened shredded coconut
1. Add the dates (minus the soak water), banana, almonds, walnuts and cinnamon to a
food processor. Process until it is well combined. The mix can be left chunky, or processed further to your desired consistency.
2. Form into 1-inch balls. Roll balls in shredded coconut and set on baking sheet lined with
parchment paper. Put in freezer until set. Enjoy frozen or slightly defrosted.
Yield: 1 dozen 1-inch balls
CHEFS NOTES
You may want to double or triple this recipe, because you will have a hard time keeping
them around! If you want to make a big batch and then store them in the freezer that works
too. Once the balls freeze on the baking sheet, remove them from the freezer and transfer
them to an air-tight container or bag. Put them back in the freezer until youre ready to
enjoy them.
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OATMEAL RAISIN BITES

By Kerri Zemko
www.VitalVegWorld.com
1 cups rolled oats
1/3 cup raisins
cup dates, pitted
Up to 1/3 cup unsweetened applesauce
Water as needed
1. Process the oats in a food processor until the pieces are very small, almost like flour.
2. Add the raisins, dates, and cinnamon, and process until evenly combined.
3. With the food processor running, add a spoonful of applesauce, then a spoonful of water, alternating. When there is enough moisture in the mixture, it will suddenly lump up in
the food processor, jumping up the side of the bowl in a big clump. Stop the food processor and pinch the dough with your fingers to see if it holds together well. If dry pieces
of oats flake o when you pinch the dough, it needs a little more applesauce or water.
4. Remove the food processor blade carefully, and transfer the dough into a bowl. Roll the
dough with your hands into bite-size balls. When the dough starts sticking to your
hands, wet your hands lightly with water.
5. They are good at room temperature or chilled. Covered and refrigerated. They will keep
4-5 days.
Yield: about 12 balls
CHEFS NOTE
For variety, replace the raisins with any other unsweetened dried fruit, such as cranberries
or cherries.
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MANDARIN ENERGY TRUFFLES

By Nicole Lana Lee
www.NicoleLana.com
These trues are full of superfood ingredients
that'llboost performance. Plus, Mandarin oranges
are considered "good fortune" over Chinese New
Year so enjoy these as you bring in the new year.
15-20 dates, pitted
cup walnuts
1-2 tablespoons cacao nibs
1 tablespoon maca powder
1 tablespoon fresh mandarin peel, diced
2 tablespoons unsweetened shredded coconut
1. Place walnuts and date into food processor or high-powered blender.

2. Process ingredients until nuts are broken down and mixture is consistent. Add cacao
nibs, cacao powder, maca powder, and mandarin peel. Process again until mixture
starts to rise on sides of food processor or blender. The mixture should be doughy
and"heldtogether."
3. Roll the mixture into small balls. Roll ball in coconut shreds. Serve and enjoy!
Yield: about 8-9 trues
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TOPPINGS & MORE

Chai Almond Latte | 82
DIY Chai Spice | 82
Date Paste | 83
Dreamy Cookie Dough Dip | 84
Pear Creme Anglais | 85
Pear Whipped Cream | 85
Worlds Tastiest Cranberry Sauce | 86
Straight Fruit Syrup | 87
White Grape & Orange Glaze | 87
81
CHAI ALMOND LATTE

By Katie Mae
www.CulinaryGym.com
This is my favorite warm beverage Its free of caeine, dairy and sugar!
2 cups water
tablespoon almond butter
1 teaspoon chai spice
1. Pour water into a small pot over medium-high heat. Add pitted dates. Once water is boiling transfer it to a blender.
2. Add remaining ingredients and blend until smooth. Pour into a mug and enjoy.
Yield: 1 16-ounce serving
DIY CHAI SPICE

cup ground cinnamon
tablespoon ground nutmeg
tablespoon ground clove
tablespoon ground ginger
tablespoon ground cardamom
1. Combine all ingredients in a bowl and mix well. Store in an airtight container.
Yield: 6 tablespoons (36 servings)

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DATE PASTE
By Chef AJ
Make sure you always have some on hand to create a healthy dessert in no time.
1 pound dates, pitted

1 cup water, non-dairy milk, or unsweetened juice
1. Soak dates in liquid overnight or for several hours until much of the liquid is absorbed.
2. In food processor fitted with the "S" blade, process dates and liquid until completely
smooth. Store date paste in the refrigerator.
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DREAMY COOKIE DOUGH DIP

By Katie Mae
www.CulinaryGym.com
Youll never believe the secret ingredient is a
bean! Enjoy as a dip with fresh fruit, mixed into
oatmeal or spread on top of pancakes.
1 cups dates, pitted and soaked for 4 hours
cup of water from soaked dates
1 cups cooked garbanzo beans (1 15-oz can)
2 tablespoons almond butter
2 tablespoons cashews, ground
1 tablespoons vanilla extract
2 - 4 tablespoons cacao nibs (optional)
1. Place dates in a bowl and add just enough water to cover them. Soak for a minimum of
4 hours. Then strain the dates from the water, making sure to save cup of the soak
liquid.
2. Add the dates and chickpeas to food processor (for best results do not use a blender).
Add just cup of the soak liquid to the food processor and process until theres a fairly
smooth consistency.
3. Add the almond butter, cashews, flax seeds, and vanilla. Blend until completely smooth
- there should be no trace of the dates.
4. Add cacao nibs if you like. You can also add another cup of the soak liquid if you prefer a thinner consistency. Pulse just a couple times. Transfer to a serving bowl or store in
an air-tight container in the fridge.
Yield: 2 cups
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PEAR CREME ANGLAIS

By Chef AJ
1 28 ounce jar of pears in their own juice
1/3 cup cashews or macadamia nuts
1 teaspoon xanthan gum
1. Drain pears, reserve juice for another use.

2. In a blender, blend pears until smooth. Add remaining ingredients and blend until
incorporated. Chill. Serve over fruit desserts.
CHEFS NOTE
Substitute unsweetened jarred peaches in their own juice for the pears. Xanthan gum is a
polysaccharide which is used as a thickener, but if you want you can leave it out.
PEAR WHIPPED CREAM

1 25-ounce jar of pears in their own juice
cup white chia seeds
1. Place all ingredients in a blender and blend until smooth. This will thicken nicely as it
chills.
CHEFS NOTE
When the pears are drained, they yields about 1 pound of jarred pears, which is about
equal to 3 fresh, ripe pears. Make sure to use white chia seeds, because black chia seeds
will make the whipped cream a yucky color.

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THE WORLDS BEST

CRANBERRY SAUCE
By Katie Mae
www.CulinaryGym.com
The name came after several
people tried this sauce. and then let
me know that they were known for
making the best cranberry sauce at
all their family parties, but still they
have never tasted one as good this.
See what you think...
cup water
12 oz fresh cranberries, stems removed (about 3 cups)
3 oranges, divided (2 will be juiced)
2 cinnamon sticks
12 tablespoons fresh mint, minced
1. In a medium saucepan, combine water, cranberries, dates, juice of 2 oranges and cinnamon sticks. Bring to a boil and then reduce heat to medium-low. Simmer for 20 minutes,
stirring occasionally to prevent burning. Sauce will begin to thicken as it cooks.
2. Segment the remaining orange by cutting o the top and bottom of the fruit then cutting
away the peel and pith of the fruit. Slice in-between the segments or split them up by
hand. Remove any of the white skin in the middle of the fruit. Cut the segments in
inch pieces.
3. Once the sauce has cooked with most or all of the cranberries broken down, remove
from heat. Gently mix in orange segments and fresh mint. Cool in a jar or bowl in the
fridge. Sauce will thicken more as it cools. Remove the cinnamon sticks before serving.
Garnish with fresh mint leaves.
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86
STRAIGHT FRUIT SYRUP

By Katie Mae
www.CulinaryGym.com
This nutrient-dense alternative to maple syrup is super simple and easy to switch up. One
of my favorite variations is using dates, strawberries, water, and pomegranate juice.
48 Medjool dates, pitted and soaked for 30 minutes
1 cup fresh fruit
cup water
1. To make date syrup, blend 8 pitted and soaked dates with fruit and water in a highspeed blender until smooth/until your desired consistency is reached.
WHITE GRAPE & ORANGE GLAZE

3 cups unsweetened white grape juice
3 oranges, juiced
1. In a medium saucepan add grape and orange juice to start a reduction. Turn heat to
medium-high, bringing juice to a boil. Let it boil for 15 minutes. As the juice cooks, its
becoming thicker and sweeter.
2. Then reduce heat low-medium so the juice is simmering. Let it simmer for 25 minutes.
Then turn heat to low, allowing the juice to reduce for 10 more minutes.
3. Remove from heat and let the reduction cool. As it looses heat, the juice will become
even thicker, forming a glaze. This glaze is delightful drizzled over the Lemon Cashew
Cheesecake. Store in an air-tight container.
Yield: 1 cups

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87

Plant Z Dessert Cookbook

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TABLE OF CONTENTS

About the Recipes | 2

ABOUT THE RECIPES

BANANA OAT PUDDING

Yield: 1 large serving or 2 small servings

CHOCOLATE PUMPKIN DONUTS

Yield: 6 small donuts

COCONUT PECAN DONUTS

Yield: 6 standard donuts or 12 mini donuts

CREAMY BANANA RICE

Yield: approximately 40 cups

SWEET OAT & BERRY BOWL

SWEET MORNING RICE

FLUFFY GLUTEN-FREE PANCAKES

BAKED BREAKFAST YAMS

Yield: 2 stued yams

BREADS & MUFFINS

LOW-FAT BLUEBERRY MUFFINS

1. Soak dates in water and non-dairy milk. Set aside.

Yield: 1 dozen muns

VERY CHERRY MUFFINS

10 Medjool dates, pitted and chopped

Yield: 1 standard loaf (about ten -inch slices)

LEMON POPPYSEED MUFFIN

COOKIES & CRACKERS

ALMOND LEMON BISCOTTI

3 Medjool dates, soaked for 30 minutes in hot water

Yield: about 12 cookies

DIY GRAHAM CRACKERS

cup rolled oats, ground (oat flour)

Yield: about 15 crackers

FIG & OAT COOKIES

FOUR FRUIT COOKIES

OATMEAL RAISIN COOKIES

4 cups rolled oats, ground (oat flour)

TOASTY APPLE CRISP

Yield: 6-8 servings

RAW BERRY CRISP

SPICED PEAR CRUMBLE

CAKES & PIES

AMAZING DATE & FRUIT PIE

Yield: 9-inch pie or 8 servings

Yield: 9-inch cake or 10 servings

MANGO BANANA PIE

Yield: 9-inch pie or 6 servings

Yield: 9-inch pie or 6 servings

SWEET YAM PIE

Yield: 9-inch pie (about 6 servings)

RAW BLUEBERRY PIE

WHIP CREAM TOPPING

1. Preheat oven to 350 F.

Yield: 9-inch pie or 6 servings

BANANA BLUEBERRY BARS

LAYERED FRUIT BARS

NO-BAKE DATE BARS

NUTTY BANANA BARS

SUPER SEED PUMPKIN BARS

BERRY BANANA ICE CREAM