With all the wonderful and delicious whole food plant-based desserts out there, it will not feel like you are missing out on anything. The only things you’ll miss out on are sugar spikes, or crashes, belly aches, and portion control!
These amazing whole food plant-based desserts are perfect for holidays and special occasions. Bring one of these to a special celebration or family meal and everyone will be grateful!
whole food plant-based desserts can be decadent without compromising your health goals. With whole grain flours, natural sweeteners, and oil-free options, your menu can be as varied as your taste!
The cake is gluten-free, vegan, whole-food, plant-based, oil-free, refined-sugar-free, and absolutely delicious!
- Prep time: 12 minutes
- Bake time: 28 minutes
- Servings: 5 servings
- 1/2 cup of brown rice flour
- 1/4 cup of coconut flour
- 1/4 cup of cacao powder
- 2/3 cup of date sugar
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 2 Tablespoons of peanut butter
- 1 Tablespoons of non-dairy milk
- 1/4 a cup of MamaSezz Strong Heart Beets or cooked blended beets
- 1/2 cup of water (or more)
- 1/2 teaspoon of apple cider vinegar
- 1/2 avocado
- 1/8 cup of cacao powder
- 1/4 cup of maple or date syrup
Preheat the oven to 350 degrees (F)
Mix the wet and dry ingredients together
Mix wet and dry mixtures until blended
Put…into a baking pan lined with parchment paper
Baking… After 25 minutes, let it cool
Stir the icing ingredients until smooth, then ice the cake
We recommend reserving this dish for summer nights or whenever you host a dinner party. This ice cream is smooth, creamy, and perfectly sweet, a perfect ending to a special meal.
A vegan version of Ben and Jerry’s Cherry Garcia ice cream. A delicious, refreshing, and guilt-free soft-serve dessert.
- 8 medium-sized bananas, cut into 1-inch pieces and frozen
- 2 cup frozen cherries
- 1 teaspoon vanilla extract
- 2 tablespoon to 1/2 cup unsweetened almond milk, as needed
- 4 tablespoons mini vegan chocolate chips
Combine the frozen banana pieces, cherries, and vanilla extract in a food processor.
Process until creamy, adding almond milk one tablespoon at a time as needed.
Add the chocolate chips. Please serve immediately.
Raspberry Truffle Brownies
Dense, fudgy, vegan brownies are loaded with raspberry flavor. The frozen berries work better here because the dough is stiff and the frozen berries are easier to fold in.
- 8 ounces unsweetened chocolate, chopped
- 1 cup raspberry jam
- 1 cup evaporated cane juice or cane sugar
- 2/3 cup unsweetened applesauce
- 4 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cups whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cup raspberries, frozen or fresh
- Set the oven to 350 degrees Fahrenheit. Line an 8 x 8-inch pan with a 10-inch square of parchment paper or prepare an 8 x 8-inch nonstick or silicone pan.
- Melt the chocolate either in a double boiler or in the microwave. Put aside.
- Mix the jam, sweetener, and applesauce vigorously in a large mixing bowl. Add the vanilla, almond extract, and melted chocolate.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Combine very well until a stiff dough forms. Add the raspberries.
- Spread the mixture in the prepared pan. You’ll have to work it out with your hands because it will be very thick.
- 16-18 minutes are needed to bake the brownies. Allow them to cool completely after removing them from the oven. After being refrigerated for a few hours, these taste especially good.
Note: Although the brownies are still very gooey after baking, don’t worry that’s what brownies are for! If they are gooey when they come out of the oven, they will cool nice and fudgy. For best results, let them cool completely and chill in the refrigerator for a few hours.