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.

Raw Strawberry Pie

15 pitted deglet datesRaw Strawberry Pie

1/2 cup water

6 cups sliced strawberries

For easier blending, soak dates in water to soften. Blend 1 cup of strawberries, dates, and soak water until smooth. Pour over remaining strawberries and mix well, Pour over Raw Nut Crust. Let set for 1/2 hour before serving.

Raw Nut Crust

1 cup pecans

10 small pitted dates

1 cup oats

Grind pecans and dates in a food processor until sticky. Add in oats and continue to process until the crust mixture becomes a moist dough. Press on to a pie pan or 8 X 8 cake pan. Fill with desired pie filling.

No “Key” Lime Pie w/ Cashew Date Crust

No Key LIme PIeMy kids and grand-kids love this pie as much as I do. It’s cool, fresh, and a perfect summer dessert.


1/2 cup fresh squeezed lime juice

1/4 cup fresh squeezed lemon juice

35 pitted deglet dates

1 large avocado

1 tsp vanilla


Soak dates in juices for 8 hours. Add to blender jar along with avocado and vanilla. Blend until smooth. Pour over prepared Cashew Date Pie Crust. Let the pie set up for 4 hours in the refrigerator or freeze if desired. Take out of freezer 1/2 hour before serving.


Cashew Date Crust (for one pie)

 3/4 cup cashews or other nut

3/4 cup oats

10 small pitted dates

1 tsp vanilla


Chop finely in a food processor until crumbled mixture starts to hold together. Press enough crust mix to cover an 8″ pie pan. There will be some left over. Roll into balls for a yummy treat.

Strawberry Rhubarb Crumble

2 cups sliced fresh rhubarbu12_healthy_recipe-_lead

1/4 cup water

18 small pitted dates

5 cups sliced strawberries

 Cook rhubarb in 1/4 cup water until soft. Stir dates into hot rhubarb and let stand for 1 hour. Blend rhubarb and dates to make a sauce. Pour over sliced strawberries. Mix well. Transfer to pie cake pan. Top with nut crumble.

 Nut Crumble

3/4 cup raw almonds

1/4 cup raw pecans

12 small pitted dates

1/2 cup rolled oats

1 t vanilla


Finely grind nuts, dates, and vanilla in a food processor until it becomes sticky. Add oats and process, keeping the oats with a little texture. Sprinkle over fruit.


Fudge Truffles

This is a delicious treat that will satisfy your desire for chocolate. Perfect for special occasions like Valentines Day and Christmas.  Find this recipe and over 40 other delicious desserts in my cook book Whole Food American Favorites.

1 cup raw walnutsFudge Truffles

1/4 cup raw cashews

1/2 cup raw almonds

3 T cocoa powder

2 T flax seeds, ground

35 small pitted dates

1 t vanilla


Grind all ingredients in a food processor until it will stick together. Scoop out 1 tablespoon and roll into a ball. Refrigerate.


“They Taste Like Christmas!” Nut Candies

½ cup raw almondsChristmas treat

3/4 cup walnuts

1 cup dried apples

½ cup dates

2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger 

Process all ingredients in a food processor until it becomes sticky. Add a little water if needed. Roll into balls and chill.

Peppermint Patties

These are absolutely one of my favorite nut candies. When frozen, they taste just like real Peppermint Patties. And they are so quick and easy to make. In case of nut allergies, use all sunflower seeds in place of almonds. I have also used 1/2 cup hemp seeds with great success! 

1/2 cup pitted dates
1/2 cup raisins
1/4 cup raw almonds
1/4 cup sunflower seeds
1/2 cup shredded coconut
1 cup rolled oats
1/4 cup cocoa powder or carob powder*
1 tsp vanilla extract
5 – 7 drops peppermint essential oil (strength will vary with brand)
Grind all ingredients in a food processor until they become sticky. Add a little water if needed. Scoop out 1 Tbsp and roll into balls then flatten into patties. Best when frozen.  Makes 28 patties.
*I love chocolate but I really like using carob in these. Somehow the peppermint brings out a “chocolaty” flavor.

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