Desserts

Banana Walnut Ice Cream

Ingredients
2 frozen bananas
1⁄3 cup vanilla soy milk
1⁄2 oz walnuts, raw
1 tsp vanilla extract (optional)
Instructions
Make sure to freeze ripe bananas 24 hours before making this delicious ice cream.
Combine all ingredients in a Vita-Mix or other powerful blender.
Start the blender on low speed (1 or 2) and gradually raise it to 4 or 5. Stop when you see a nice swirly pattern form of top. Sprinkle with a few chopped walnuts over top of ice cream if you like.

Mango Coconut Sorbet

Ingredients
1⁄4 tsp fresh lemon juice
10 oz bag frozen mangoes
1⁄2 cup shredded coconut, unsweetened
1⁄3 cup soy milk
Instructions
Reserve 1 tablespoon of coconut. Blend the rest of the ingredients in a Vita-Mix or other high-powered blender. Sprinkle a little of the remaining coconut over each serving.

Berry Pecan Spice Sorbet

Ingredients
1⁄4 cup soy milk
2 cup frozen mixed berries
1 cup frozen peaches
1 frozen banana, chopped
4 medjool dates, chopped
2 tsp Dr. Fuhrman’s Spicy Pecan Vinegar (optional)
Instructions
Make sure to freeze bananas at least 24 hours before making this delicious sorbet.
Blend all ingredients in a Vita-Mix or other high-powered blender.

Fruit Muffins

Ingredients
1⁄2 cup vanilla soy milk, rice milk, or non-fat milk
1 tbsp vinegar, apple cider or white
1 tbsp canola oil
1⁄3 cup 100% pure maple syrup
1 cup applesauce, unsweetened
2 cup white wheat flour, or whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1 tbsp lemon zest
1 cup raisins, currants, dried cherries, blueberries, cranberries, or other fruit
Instructions: Preheat the oven to 375 degrees F.
Combine the milk and vinegar and stir in a medium bowl. Add the oil, maple syrup, and applesauce to the vinegar mixture. Stir well.
In a separate bowl, combine the flour, baking soda, cinnamon and lemon zest. Stir well. Add the wet ingredients to the dry ingredients and stir until just combined. (Many muffins become tough and chewy due to over-mixing.) Add the raisins or other fruit and stir once more. Spoon the mixture into lightly sprayed or oiled muffin tins.
Bake for 15 to 18 minutes or until the muffins are brown and a toothpick comes out clean. Let the muffins cool in the pan for 3 minutes. Then remove and let cool on a rack. Serve when cool.

Super Fruit Tart

Ingredients
1 1⁄2 cup water
1 cup dried apricots
1⁄2 cup goji berries
4 tbsp mango or papaya juice
1 tbsp fresh lemon juice
1⁄2 cup walnuts, ground
1⁄2 cup macadamia nuts, ground
1 cup pecans, ground
1⁄2 cup oatmeal, ground
8 medjool dates, pitted and finely chopped or 4 date/coconut rolls
5 tbsp shredded coconut, unsweetened
1 cup fresh strawberries, sliced in half
1 cup fresh blueberries
2 cup fresh kiwi fruit, sliced
Instructions

FILLING:
Simmer the water, apricots, and goji berries on low heat, uncovered, for about 20 minutes or until the apricots are plump and tender, stirring regularly to keep from sticking. Place mixture in a blender and blend until smooth and pudding-like.

TART SHELL:
Make the crust by kneading together the ground nuts and oatmeal with dates and 3 tbsp of shredded coconut. Press into the bottom of a 8 to 9″ glass or ceramic pie/ tart pan.

ASSEMBLE:
Spread filling evenly over crust and chill. Attractively arrange sliced fruit on top of chilled filling and sprinkle with remaining 2 tbsp of shredded coconut.

Banana Nut Cake

Ingredients
2 cup whole wheat pastry flour
1 1⁄2 tsp Dr. Fuhrman’s Vegi-Zest or other no-salt seasoning
1 cup date sugar
1 cup applesauce
4 ripe bananas, mashed
1⁄4 cup water
1 tsp vanilla extract
1 cup walnuts, chopped
1 tsp no-sodium baking powder or 1 tsp baking powder
Instructions
Preheat oven to 350 degrees. Mix flour, baking soda and VegiZest in a medium bowl. In a large bowl, beat date sugar and applesauce together. Mash bananas and mix in. Add the water and vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and stir to mix. Spread in a 9″ X 13″ non-stick baking pan. Bake for 40 to 45 minutes, or until toothpick inserted into the center comes out clean.

Yam Pudding

Ingredients
4 small yams
1 cup soy milk
1 tsp vanilla extract
6 medjool dates, pre-soaked in 1/4 cup soy milk for 30 minutes
Instructions
Bake yams in oven at 400 degrees for 75 minutes. Blend yams in a food processor until smooth. In a blender, puree dates with soy milk and vanilla extract. Add mixture to yams and blend again in the food processor. Serve warm.

Chocolate Tofu Pudding

Ingredients
1 block Silken Tofu
1⁄2 cup cocoa powder, unsweetened
1 tsp vanilla extract
10 medjool dates, pre-soaked in 1/4 cup soy milk for 30 minutes
1⁄4 cup soy milk
Instructions
Blend all ingredients in a food processor. Chill. Serve garnished with chopped raw almonds.

Mango Tofu Pudding

Ingredients
1 block Silken Tofu
2 mangos, peeled and pitted
2 persimmons
1⁄4 cup soy milk
5 medjool dates, pre-soaked in 1/4 cup soy milk for 30 minutes
Instructions
Blend all ingredients in a food processor. Chill. Serve garnished with chopped raw cashews.

Almond Chocolate Fudge

Ingredients
1⁄2 cup medjool dates, chopped
1⁄4 cup soy milk
1 cup almond butter
1⁄2 cup organic chocolate nibs (dried pieces of cocoa bean, unsweetened)
1⁄2 cup shredded coconut
1 tsp vanilla extract
Instructions
Chop dates and cover with the soy milk; allow to sit overnight to soften. Grind nibs into a powder in a food processor. Mix all ingredients including the soy milk in the food processor. Press mixture into a glass dish. Chill in refrigerator or freezer before cutting to serve.

Banana Oat Cookies

Ingredients
1⁄4 cup walnuts, chopped
1⁄2 cup medjool dates, chopped
3 large bananas, mashed
1⁄2 cup unsweetened applesauce
2 cup quick oats (not instant)
1⁄2 cup shredded coconut
Instructions Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough in a 9″ X 9″ baking pan or form into cookies. Bake for 30 minutes. Cool on wire rack. When cool, slice into squares or bars and serve. ENJOY!!

Date-Nut Pop ‘Ems

Ingredients
1⁄4 cup almonds, raw
1⁄4 cup cashews, raw
1⁄4 cup walnuts, raw
1⁄4 cup sunflower seeds, raw
6 large medjool dates
Instructions
In a food processor, grind the nuts and seeds into a powdered meal. Add the pitted medjool dates to the nut mixture and thoroughly blend. Knead mixture together and form into little nut balls.