Desserts

For the grains:

1. Add the whole grains, dried fruit, water, spices (if using), and a pinch of salt to a small saucepan and bring to a boil.
2. Reduce heat and allow to simmer for 30 minutes until the grains absorb the dried fruit and become tender
3. Transfer the cooked grains to a bowl and allow to cool.
    

For the dipping sauce:

1. Add the cacao to a small bowl and stir in nut butter and water until you achieve the desired consistency. If too liquid, add more cacao and nut butter. If too thick, stir in more water.
2. Set aside.
    

To assemble the rolls:

1. Prepare the rice paper wrappers according to package directions, one at a time (submerge in warm water for about 5 seconds until soft and pliable).
2. Once pliable, transfer the rice paper wrapper to a plate or cutting board.
3. Place chopped fruit in a line the down the center of the wrapper, being sure to leave about 1½ inches above and below.
4. Add the grains in a line to the right of the fruit, and top with coconut or nuts.
5. Fold the top and bottom edges of the rice paper in and roll up tightly from left to right, or whichever direction is most comfortable for you.
6. Repeat with remaining rice paper wrappers.
7. Serve immediately alone, or with dipping sauce.

1. In a large food processor, process the walnuts until crumbly. Add in the dates, nut butter, vanilla, and sea salt and process again until a sticky, uniform batter is formed.
2. Scoop the dough by heaping tablespoons, then roll between your hands to form balls. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life.
3. For a gourmet-looking truffle, you could also roll them in shredded coconut or raw cacao powder!

1. add 1⁄2” water to a saucepan
2. combine squash and optional ingredients in pan
3. over high heat, bring to a boil
4. reduce heat to low, add a pinch of salt, cover and simmer until tender, 15 - 30 min
5. once the squash is soft, mash

1. rinse nuts/seeds and strain
2. dry roast nuts over medium high flame in a sauté pan, stirring frequently
3. once nuts are lightly toasted remove from pan and set aside
4. add oil OR enough water to just cover bottom of pan
5. once oil is hot, add fruit, sauté 5 min, stir often
6. add almonds, sauté 2 min
7. add 1/2 cup water, stir
8. in a separate dish, dilute kudzu with a small amount of cool water
9. add kudzu to sauté, stir until liquid becomes translucent, add sea salt

1. Start heating your water in a medium‐sized pot, while you wash your quinoa with a strainer.
2. Add quinoa and dried fruit to heating/heated water. 
3. Simmer quinoa porridge for 15 minutes, until soft. 
4. Serve in individual bowls. Add non‐dairy milk, if desired, and top with fruit and nuts.

Makes 4 servings

1. Preheat oven to 325 degrees F. Grease a large cookie sheet.
2. In a small bowl, mix together oats, salt and cinnamon.
3. In a microwave safe dish or on the stovetop, melt the peanut butter and honey (or maple syrup) together until smooth.
4. Remove from heat and stir in vanilla.
5. Stir in dry ingredients and mix until well combined.
6. Spread mixture on prepared cookie sheet.
7. Bake in the preheated oven for 20-25 minutes, or until granola is lightly browned, stirring the granola once gently half way through.
8. Once cooled, break apart and eat!

1. In a bowl or Mason jar, mix together chia seeds, coconut milk, juice and vanilla. 
2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up" for 1-2 hours. 
3. Place strawberries and raspberries in a food processor and blend until smooth. 
4. Pour berry mixture at the bottom of your serving bowls or bowl. 
5. Place the chia seed pudding in an even layer on top of the berry blend. 
6. When ready to serve, top the pudding with blueberries and enjoy!

1. Extract 2 cups of juice from the oranges.
2. Combine 1/2 cup orange juice and the tahini in a blender for 1 to 2 minutes.
3. Transfer to a 1-quart bowl and stir in the remaining juice and vanilla.
4. Pour into small paper cups and freeze overnight.
5. To make popsicles, place ice cream sticks in the cups and freeze overnight.

1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.
4. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven (Paleo option can take up to 50 minutes!), or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
    

To make the frostings

1. Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed.
2. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.

1. Add raw nuts to a mixing bowl and cover with boiling hot water for 1 hour, then drain thoroughly. 
2. In the meantime, line an 8x8 inch baking dish with parchment paper. Add oats, toasted nuts, sea salt, and dates to a high speed blender or food processor, and mix on high until a dough-like consistency is formed. 
3. Squeeze the mixture between two fingers and see if it sticks together like dough, instead of it crumbling. If too dry, blend a bit more.  
4. Transfer mixture to parchment-lined baking sheet or pyrex baking dish, and spread evenly. 
5. Then place parchment paper on top and use a flat-bottomed object or your fingers to press crust down firmly until it’s evenly distributed and well-packed. 
6. Preheat oven to 375 degrees. Toast crust in oven for 10 minutes, then remove from oven.
7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. 
8. Mix on high until very creamy and smooth.  Taste and adjust flavor as needed. It should be very lemony, and not overly sweet. 
9. Pour filling over the nut crust and spread into an even layer. Tap on counter to remove any air bubbles. 
10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears soft, but not liquid-y.
11. Let cool for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 2 hours, preferably overnight.
12. To serve, slice fresh strawberries and place blueberries and strawberries in a design over the top.  Serve and enjoy!