Desserts

Oatmeal Chocolate Chip Cookies

20 small pitted dates soaked in 1/3 cup water

1 1/2 cup rolled oats, divided

1/4 cup hemp seeds*

1/4 cup sunflower seeds*

1 T apple cider vinegar

1 t baking soda

1/4 cup mini non-dairy chocolate chips

 

In a food processor with an S blade, grind dates, including soak water, 1/2 cup oats, seeds, and vinegar until creamy. Manually stir in baking soda and remaining oats, until well incorporated. Process briefly if needed. Manually stir in chocolate chips. Process briefly if needed. It’s best not to process the oats too much. Scoop out dough and place on a cookie sheet lined with parchment paper.  Flatten using your hand and a piece of parchment paper or wax paper to keep from sticking to your hand. Bake until slightly brown, about 12 – 13 minutes.

*If needed, grind seeds in a coffee grinder first to make sure they get finely ground.

* 1/2 cup pecans or walnuts can be used in place of the seeds

Almond Sugar Cookies

From my cookbook Whole Food American Favorites

1 cup raw almonds (raw cashews work too)

1 cup rolled oats

1 cup pitted dates

1/2 t almond extract

1 t baking soda

1 T apple cider vinegar

Chop all ingredients in a food processor until a dough starts to form. Add a tablespoon of water to help it become sticky. Using a cookie scoop or tablespoon, scoop out dough, roll in a ball and mash to a cookie shape. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 10 – 12 minutes. 

Can’t “Beet” it Chocolate Cake

Revised From Whole Food American Favorites

1 cup raisins soaked in 1/2 cup water

1 cup canned shredded beets

1/4 cup hemp seeds

1/4 cup sunflower seeds

10 small pitted dates

1 t vanilla

1 1/2 cups rolled oats ground to flour

1/2 cup cocoa powder

1  t baking soda

2 t baking powder

Soak raisins in the water for about an hour to soften. Blend raisins and soak water with beets, dates, seeds, and vanilla until smooth. Whisk dry ingredients together in a large mixing bowl. Mix wet ingredients into dry ingredients. Mix well, but don’t over mix. Pour into 9” round cake pan. Bake at 350 for 20 – 25 minutes. If desired, spread with Chocolate Frosting.

Chocolate Frosting

22 small pitted dates
1/3 cup walnuts or pecans, raw
1 1/4 cup water
3 T cocoa powder

Soak dates in 1 cup water for a few hours for easier blending. Blend all ingredients until smooth.

 

Raw Blueberry Pie w/ Nut Crust

Blue berry pieRaw Blueberry Pie

7 cups frozen blueberries, thawed
15 small pitted dates
1/2 tablespoons chia seeds (optional for thickening)
1 nut crust, divided

Blend 3 cups blueberries with dates and chia seeds. Blend until smooth in a high-powered blender such as Vitamix or Blend Tec.

If using a standard blender, blend just the berries, then soak the dates in the berry puree for several hours to soften. Grind chia seeds in a coffee grinder.  Add dates, blueberries, and ground chia seeds to blender jar. Blend until smooth.

Pour over whole berries, mix well, and place onto a prepared pie crust and top with reserved crust ingredients. Let chill.

Nut Crust

1/2 cup raw almonds
3/4 cup raw pecans
1/2 cup rolled oats
10 small pitted dates
1 teaspoon cinnamon
1/2 teaspoon vanilla

Grind all ingredients in a food processor until it becomes sticky. Press 3/4 of crust in a pie pan. Fill with fruit and top with remaining crust.

Banana Oatmeal Chocolate Chip Cookie

This banana oatmeal chocolate chip cookie recipe is adapted from the Engine 2 Diet. The original recipe called for peanut butter, but because of my peanut allergy, I use pecans instead. And I prefer to use a whole-food sweetener such as dates rather than maple syrup. These cookies are plump, chewy, and very delicious! 

3 ripe bananas, peeledBanana Oatmeal Chocolate Chip Cookies
1 tablespoon vanilla
1 cup raw pecans
10 small pitted dates
1 tablespoon apple cider vinegar
2 cups rolled oats
1/2 cup whole wheat flour (or oats for a gluten-free version)
1 teaspoon baking powder
1/4 cup mini chocolate chips
1/4 cup raisins

Preheat oven to 350 F.

Blend bananas, pecans, dates, vanilla, and vinegar in a strong blender until smooth.

To make these gluten free, blend 1/2 cup oats with bananas and dates.

Combine oats, whole wheat flour (if using), and baking powder in a mixing bowl.

Mix blender mixture into oats. Add chocolate chips and/or raisins. You can choose to use only one or the other. Mix well.

Using a cooking scoop or spoon, scoop out desired amount and place on a cookie sheet lined with parchment paper or lightly oiled.

Bake 15–18 minutes.

 

“I made the Banana Oatmeal cookies and was surprised how good they are.  I used all oatmeal and made them in the food processor.  Great way to use ripe bananas.  Thanks for the recipe!”  Barbara, St. George

Lemon Cashew Cookie

These lemon cookies are simple to make and simply delicious!

3/4 cup rolled oatsLemon Cookies
1/2 cup millet, ground to flour (in coffee grinder)
1 cup raw cashews
20–25 small pitted dates (about 1 cup)
1/2 teaspoon baking soda
1 tablespoon lemon zest & 3 tablespoons juice
1 teaspoon vanilla

Preheat the oven at 350 F. Grind oats, millet flour, cashews, and dates in a food processor to coarse crumble. Sprinkle in baking soda and add lemon zest, juice, and vanilla. Process until sticky. Use a cookie scoop or round tablespoon to scoop out dough. Form in a ball with hands, and mash to a cookie shape. Place on a cookie sheet and bake for 12 minutes.

Options

Use 1 1/2 cups rolled oats in place of using both oats and millet.

Use 1/3 cup shredded coconut in place of 1/3 cup cashews. Add a tablespoon or two of water at the end if dough is too dry and won’t hold together.

Banana Bread Muffin Bites

Recipe from Whole Food American FavoritesBanana Bread Muffin Bites

 

25 small pitted dates

1 cup rolled oats*

1 cup raw pecans or walnuts

1 very ripe banana

1 t vanilla

1/4 t nutmeg

1 t cinnamon

1 T apple cider vinegar

1 t baking soda

 

Soak dates in 1/2 cup water for at least 4 hours. Add oats, nuts, banana, vanilla, spices, and dates, including soak water, to food processor. Grind to a chunky dough. In a small bowl, mix together vinegar and baking soda. Add to dough and process a few more seconds to mix. Scoop out dough, place on a cookie sheet lined with parchment paper, and bake at 350 for 15 minutes.

*If the dough is too moist, add more oats to reach desired consistency. 

Vegan Sweet Potato Brownies

Vegan Sweet Potato BrowniesYou wont even know there is sweet potato in these brownies! They  are so chocolaty and rich, no one will know they are good for you! 

Watch my YouTube video on how to make these brownies! 

 

1 cup rolled oats

1 cup pitted dates (about 25 small)

1/2 cup raw walnuts or pecans

1/2 cup cocoa powder

1 t baking soda 

1 t baking powder

1 T apple cider vinegar

1 t vanilla

1 cup mashed orange sweet potato

1/4 cup water

1/4 cup chopped walnuts (optional)

 

Process oats, dates, nuts, cocoa powder, baking soda and baking powder in a food processor until crumbly. Add vinegar, vanilla, sweet potato, and water. Process to a thick dough. Blend in chopped nuts if desired. Evenly spread in an 8 X 8 cake pan lined with parchment paper. Bake at 350 degrees for 18 – 20 minutes.

Watch my YouTube video on how to make these brownigs

Vegan Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip MuffinsThese vegan pumpkin muffins with chocolate chips are decadent enough for a Halloween treat and healthy enough for breakfast. And they just happen to be gluten-free as well.

Servings: 10 muffins

1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 1/2 cups canned pumpkin
1/2 cup raw pecans
1 cup oats
1/2 cup millet flour (1/3 cup whole millet ground)
2 tablespoons dark brown sugar (optional for extra sweet)
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking powder
1 teaspoons baking soda
1 tablespoons apple cider vinegar
1 teaspoon vanilla
1/3 cup mini chocolate chips

Grind dates, water from soaking, pumpkin, and pecans in a food processor. Add oats, millet flour, sugar, spices, baking powder, baking soda, vinegar, and vanilla. Process to a dough-like consistency. Mix in chocolate chips. Fill muffin tins and bake for 15 to 17 minutes.

Blueberry Muffins

Blueberry Muffins

Adapted from a recipe by Cathy Fisher that was posted on the Forks Over Knives web site.Blueberry Muffins

1 cup pitted dates soaked in 1 1/4 cups water

1 1/2 cups rolled oats, divided

3/4 cup millet

2 t cardamom powder

2 t baking powder

1/3 cup walnuts or pecans

1 T apple cider vinegar

1 t vanilla

zest from one lemon

1 cup frozen blueberries

1/4 cup chopped walnuts or pecans (optional)

 

Grind millet and ½ cup oats in blender or coffee grinder to coarse flour.  Transfer to mixing bowl and add cardamom and baking powder. Mix well. Blend dates and soak water, 1/3 cup nuts, vinegar and vanilla until smooth. Add to dry ingredients. Add remaining cup of oats and lemon zest. Mix well. Fold in blueberries and chopped nuts if using. Fill muffin cups and bake at 350 for 25 minutes.

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