For the chia pudding:
• 3 cups unsweetened almond milk
• 1/2 cup chia seeds
• a few drops of stevia to taste
• Fresh fruit
• Coconut flakes
• Nuts and seeds
• Banana Soft Serve
- Whisk the almond milk, chia seeds, and sweetener together in a large bowl. Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).
- Cover and chill in the fridge for 2.5-3 hours, or overnight. It helps to stir the mixture every so often during this time, but don’t worry if you can’t.
- Stir well before serving. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an airtight container in the fridge for 3-5 days.
- 2 bananas
- 8 pitted dates
- 1/2 can coconut milk
- 1 Tbsp agave
- 1/2 tsp vanilla
- 2 Tbsp cacao powder
- Open a can of coconut milk
- Pour half the can of milk into a food processor, add bananas, pitted and chopped dates, agave, and vanilla. Pulse until smooth.
3. Add cacao powder, and a pinch of salt. Pulse, then scrape down the sides of your food processor. Repeat as needed until your have a very smooth consistency.
4. Transfer chocolate mixture to a different bowl and briskly wisk for 7-10 minutes
- 1 cup walnuts/ 1 cup cashews/pecans (or any combo of nuts)
- 1 1/2 cups of dates or raisins
- a pinch of salt
- 1/2 teaspoon vanilla
- 1 cup peanut butter
- 3 medium bananas
- 2 tsp. vanilla extract
- 1/8 tsp salt
- 1/4 cup coconut oil, melted
- stevia or Agave to taste
- To make the crust, pulse all ingredients in a food processor or blender until you can press it all together and it forms a ball
- Now press into bottom of your pie dish and put it in the fridge.
- To make the filling, blend all of the ingredients until smooth and delicious.
- Pour filling into crust and put in freezer for about 2 hours.
- Garnish with banana slices if you desire
Banana Ice Cream
Bananas are so high in potassium and rich in fiber that they are great for elimination.
- 3 Bananas
- 2 dates
- 1 cup Almond milk, Rice Milk, Coconut Milk, etc
- 3 cups of ice
- Place all ingredients in a blender and process for 60 seconds on high or until smooth.
- 1 cup raw cashews*
- 1 cup coconut cream*
- 8 ounces vegan cream cheese* (Trader Joe’s brand, or Toffuti)
- 1 Tbsp arrowroot or cornstarch
- 1 tsp pure vanilla extract
- 2/3 cup agave plus more to taste
- 1 Tbsp melted coconut oil (for extra creaminess)
- 2 tsp lemon zest
- 1-2 Tbsp lemon juice, plus more to taste
- 1/8th tsp sea salt
- 3/4 cup gluten-free rolled oats*
- 3/4 cup raw almonds*
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar, plus more to taste
- 4 Tbsp coconut oil, melted
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees and line a standard loaf pan (or 8×8 inch baking dish) with parchment paper. Set aside.
- Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Remove lid and add melted coconut oil, starting with 4 Tbsp and adding more if it’s too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.
- Bake for 15 minutes, then increase heat to 375 F and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C).
- Once cashews are soaked and drained, add to a high speed blender with coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more lemon juice for acidity, lemon zest for tartness, salt for flavor balance, and maple syrup for sweetness.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
- Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn’t all look liquid – only the center should jiggle.
- Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.
- To serve, lift out of pan with parchment paper and cut into bars or triangles. (I carefully cut off the very end pieces because they weren’t as creamy as the center pieces.)
- Enjoy as is or with coconut whipped cream and fresh berries. Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.