Yield: 1 serving
This simple pudding is fat-free, yet creamy and satisfying.

Ingredients

• 1 small papaya, mashed (see note)
• 1 banana, thinly sliced

Equipment

• cutting board
• chef’s knife, 8-inch
• spoon
• small bowl
• fork

Put the mashed papaya in a small bowl, and top with the sliced banana. Serve immediately.

Note: To mash the flesh of a papaya, first cut the fruit in half lengthwise. Scoop the seeds out with a spoon and discard them. Scoop the remaining flesh out of each half and put it in a small bowl. Mash with a fork.

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Yield: 4 servings

When glazed with raspberry jam, pears taste even sweeter.

Ingredients

• 8 ounces frozen raspberries, thawed and drained (1 cup)
• 12 pitted medjool dates, soaked in water for 10 minutes if hard and drained
• 2 ripe pears, cut into spears

Equipment

• blender
• rubber spatula
• cutting board
• chef's knife

Put the raspberries and dates in a blender and process until smooth. Stored in a sealed container in the refrigerator, Raspberry Jam will keep for 5 days. Serve as a dip with the pears.

 

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Yield: about 16 candies
These beautiful treats, made from creamy chocolate, crunchy nuts, and chewy raisins, hold their own with any candy bar.

Ingredients

• 4 pitted large medjool dates
• 1/3 cup virgin coconut oil, melted
• 3/4 cup cocoa powder or raw cacao powder
• 1/2 cup maple syrup or dark agave syrup
• 1/8 teaspoon plus a pinch salt
• 2 tablespoons of 2 or more of the following: sliced raw almonds, chopped raw pistachios, chopped raw pecans, golden raisins, dark raisins, slivered fresh mint, slivered fresh strawberries

Equipment

• measuring cups and spoons
• small saucepan
• small mixing bowl
• blender
• rubber spatula
• serving plate
• 16 (1-inch) paper or foil candy cups

Combine the dates and the coconut oil in a small bowl and let soak for 30 minutes. Transfer to a blender and add the cocoa powder, maple syrup, and salt. Process until very smooth, stopping occasionally to scrape down the sides of the blender jar with a rubber spatula.

Place 16 (1-inch) foil baking cups on 2 plates. Fill each cup about three-fourths full with the chocolate mixture. Top each cup with a few of the almonds, pistachios, pecans, raisins, mint, and/or strawberries, pressing them down lightly. Chill the cups in the refrigerator for at least 2 hours before serving. Serve chilled or at room temperature.

Stored in a sealed container in the refrigerator, Chocolate Candy Cups will keep for 1 week.
 

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Yield: 2 cups (2 to 3 servings)
How could a fat-free ice cream so rich and creamy be made with just two ingredients?

Ingredients

• 3 ripe bananas, cut into 1/2-inch slices
• 2 tablespoons raw cacao nibs

Equipment

• cutting board
• chef’s knife
• parchment paper
• baking sheet or plate
• measuring spoons
• food processor
• rubber spatula

Place the banana slices on a parchment-lined baking sheet or plate and set in the freezer for 4 to 12 hours. Put the frozen banana slices in a food processor fitted with the S blade and process until smooth. This will take a few minutes. Let the machine run until the bananas are completely smooth and creamy. Add the raw cacao nibs and process just until the nibs are broken up, about 15 seconds. Serve immediately.


 

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Yield: one 9-inch pie (8 servings)

This I-can’t-believe-it’s-not-cooked recipe will wow your family and friends during the Thanksgiving season. Carrots replace pumpkin because they are sweeter raw. Serve the pie with Vanilla Cashew Cream.

Ingredients

• 2 cups Graham Crust (see recipe below)
• 1 1/2 cups water
• 1 tablespoon agar flakes
• 2 cups sliced carrots
• 1/4 cup whole cane sugar
• 1/4 cup maple syrup or dark agave syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/2 cup mashed avocado (1 avocado)

Equipment

• 9-inch pie pan
• measuring cups and spoons
• small saucepan
• whisk
• cutting board
• chef’s knife
• citrus juicer or reamer
• blender
• rubber spatula
• small mixing bowl
• small offset spatula

Pour the crust crumbs into the pie pan. Use light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom. Gently push some of the crumbs up the sides of the pan to the rim in order to create a 1/4-inch-thick, loosely packed wall. Next, press the crust on the bottom of the pan down with your fingers and palm (be especially firm where the bottom of the pan joins the sides). To finish, press with your thumb to consolidate the crust wall along the pan’s sides.

Place 3/4 cup of the water and all of the agar flakes in a small saucepan on the stove. Let soak for 5 to 10 minutes. Bring to a boil, lower the heat, and simmer for 5 minutes, whisking occasionally. Remove from the heat and cool slightly.

Place the carrots, sugar, maple syrup, pumpkin pie spice, lemon juice, salt, and remaining 3/4 cup water in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the avocado and the agar mixture and process until smooth. Pour the mixture into the crust, spreading it evenly with a small offset spatula. Chill in the refrigerator for at least 2 hours before serving.

Graham Crust
Yield: 2 cups (enough for one 9-inch pie or tart)
Whole cane sugar and raisins give this crust a deep graham flavor.

Ingredients

• 1 cup raw walnuts (unsoaked)
• 1/4 cup unsweetened shredded dried coconut
• 1/4 cup whole cane sugar
• Pinch salt
• 1/4 cup raisins
• 4 pitted medjool dates

Equipment

• measuring cups and spoons
• food processor
• rubber spatula

Place the walnuts, coconut, sugar, and salt in a food processor fitted with the S blade. Process until finely ground. Add the raisins and dates and process until the mixture begins to stick together. Don’t overprocess.

Stored in a sealed container, Graham Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.
 

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