Desserts, Hey, I Can Make That!, Snacks, Sweet, Treats

Nice Cream

Freeze 5 very ripe bananas (without skin, cut into quarters).

In high speed blender:

5 Frozen bananas

2 Tablespoons cocoa or cacao powder

1 Teaspoon almond butter (just blended almonds, no salt or other chemicals)

2 cups water

Blend for about 30 – 60 seconds.

Serve immediately as soft serve or place in pop molds overnight.

Check out the YouTube Recipe Demo Video Here.

Naked Pumpkin Ice Cream

Conquer Cravings – Ice Cream

If you would like to learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

 

 

Chocolate, Desserts, Treats

(Is that really a) Black Bean Brownie?

Chocolate Cupcake

4 cups cooked or canned no-salt-added or low-sodium black beans, drained & mashed
1/2 cup hemp seeds
4 oz walnuts
1/2 cup natural, non-alkalized cocoa powder
17 or 1 1/2 cups or 12 oz pitted medjool dates soaked (keep water)
2 TBS date water
1/2 cup raisins
1/2 cup ground oats
1 tablespoon ground chia seed

Optional Topping:

1 ripe avocado
1/2 cup water
4 tablespoons natural, non-alkalized unsweetened cocoa powder
5 medjool dates

Non-Bake Method:

Roll into 1″ balls and serve. 

Optional coating: crushed almonds, unsweetened coconut flakes, unsweetened cocoa powder or dip into Chocolate Sauce

Or Bake in Oven:

Preheat oven to 325 degrees F.

Combine the black beans, dates & almond butter in a food processor or high-powered blender. Blend until smooth. Add the remaining ingredients and blend again. Spread into a parchment paper lined baking pan.

Bake for 45 minutes. Cool completely and apply topping if desired. Cut into small squares.

Store in a covered container in the refrigerator up to one week.

Blend topping ingredients in a high powered blender.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Chocolate, Desserts

Chocolate Candy – Wow!

Chocolate Candy

If you miss chocolate candy, look no further. Be careful, it is soooo good, you might eat them all! Check out the recipe on BeGreenWithAmyYouTube!

Ingredients:

1 16oz Jar Unsalted Peanut Butter
1 13oz Date Paste
1 Cups ground almonds
1 Cup Oat Flour                                                                                                                                  1/4 cup ground hemp seeds                                                                                                                6 Tablespoons Cocoa Powder                                                                                                            1 1/2 Cups Water

Instructions:

In high speed blender 

Cocoa
Water
Date Paste

Mix in
Peanut Butter (discard oil)

Mix in
Oats
Nuts

Should be thick dough consistency

Spoon into silicone ice cube trays

Freeze for 6 hours or overnight (or until firm).

Pop out frozen and and store in a sealed container in freezer until ready to serve.

Want someone to help you with this lifestyle? Contact Amy.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

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Be Strong, Be Well and Be Green!

Dates, Desserts, Treats

Date-Nut Slices

Ingredients

  • 1 cup pitted dates
  • 1/2-3/4 cup soy milk
  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 1/2 tsp cardamom powder
  • pinch of salt substitute (optional)
  • 1 tbsp toasted sesame seeds (optional)

Instructions

  1. Chop the dates coarsely. (I used a food processor to do this.)
  2. Chop the walnuts coarsely. (You may toast them if you wish, but I didn’t.) Grind the almonds to a powder (again, use the food processor).
  3. In a small saucepan, combine the dates and 1/2 cup soy milk. Bring to a boil and then simmer on medium-low heat, stirring often, till the dates break down and the mixture cooks into a thick consistency that leaves the sides of the saucepan. If it seems to be drying out before the dates break down, add some more soy milk, up to another 1/4 cup.
  4. Turn off the heat. Stir in walnuts, cardamom and a pinch of salt substitute and combine well. Let the mixture cool almost to room temperature.
  5. Place the date mixture on a plastic sheet and form it into a long roll. Roll it in almond powder to get it coated.
  6. Place the roll in the freezer for an hour or more, then cut into 1/2 inch thick slices. Sprinkle sesame seeds on the slices if desired. (Supposedly you can store these in the freezer for a quick treat.)

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Desserts, Pumpkin

Pumpkin Pie Squares

Pumpkin Pie bars

Decadent, sweet and delicious!

INGREDIENTS:
FOR THE CRUST:
3/4 cup old fashioned oats
1/2 cup raw pumpkin seeds
1/2 cup unsweetened coconut
1/2 teaspoon cinnamon
2/3 cup pitted, chopped dates
1/4 cup chopped pecans
FOR THE FILLING:
1 1/2 cups pumpkin puree (see note)
2/3 cup coconut water
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
pinch ground black pepper
8 Medjool dates or 16 regular dates, pitted
2 tablespoons ground chia seeds
2 tablespoons coconut flour (see note)
INSTRUCTIONS:
To make the crust, place oats, pumpkin seeds, coconut, pecans and cinnamon in a high-powered blender and process to a fine powder. Add chopped dates and blend until mixture adheres together. If mixture doesn’t stick together, add 1 – 2 additional dates. Press mixture into a 8″ by 8″ pan lined with parchment paper. Place in freezer.

To make the filling, place the pumpkin puree, coconut water, vanilla, spices, and dates in a high-powered blender and blend until smooth. Add chia seeds and coconut flour. Taste to adjust spices.

Remove crust from freezer, pour pumpkin filling into pan and spread evenly, dust with cinnamon. Cover and refrigerate overnight or for at least 6 hours. Serve chilled.

Notes:

Use fresh pumpkin puree or pumpkin puree packed in BPA-free tetrapak cartons.

Coconut flour is available at many supermarkets and health food stores. It is made from dried coconut meat. Your can make your own by blending unsweetened dried coconut until it reaches the consistency of a fine powder.

Does take overnight to set up.

Please follow me so I know you would like me to share more helpful hints.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Desserts

Raw Butternut Squash Pudding / Pumpkin Pie Filling Recipe

Makes 24 ounces or four 6-ounce servings:

2 Cups peeled fresh butternut squash
6 Medjool dates or ¾ cup of other type of dates
⅓ Cup soaked raw almonds (best if soaked for at least 8 hours prior to making recipe)
½ Cup good quality water (more may be necessary)
1 Tsp. ground cinnamon
½ Tsp. chopped fresh ginger
¼ Tsp. ground nutmeg
This recipe can also be used as filling for a raw pie, or one can substitute 2 cups of chopped pumpkin for the butternut squash if desired. Just remember to use pie pumpkin, which can be more flavorful than the Jack-o-lantern type.

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Desserts

Naked Pumpkin Ice Cream

Ingredients

4 bananas, sliced and frozen overnight
1 cup organic pumpkin, pureed
6 dates, pitted
1 1/2 tsp. sugar-free pumpkin spice
Method

In a food processor or high speed blender, blend the bananas, pumpkin, dates, and pumpkin spice thoroughly. Transfer to a freezer-safe container and freeze for 24 hours.

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Desserts

Raw Apple Tart

Ingredients

3 organic apples (any kind), grated
1 cup dried cranberries
1 cup old fashioned rolled oats
2 Tbsp. raw almond butter
1 cup unsweetened coconut flakes or almond slivers (optional)
Method

Mix the apples, cranberries, oats, and almond butter and place mixture in a serving dish.

Top with the coconut flakes or almond slivers, cover, and refrigerate for 2 hours.

Desserts

Oatmeal-Raisin Cookies

Prep time: 15 mins Cook time: 13 mins Total time: 28 mins
Serves: 8 to 9 (makes 16 to 18 cookies)

INGREDIENTS
7 ounces dates (about 12 Medjool or 24 Deglet Noor), pitted, and quartered
1½ cups old-fashioned rolled oats
1 cup old-fashioned rolled oats, ground into flour in a blender
2 teaspoons baking powder
1 teaspoon cinnamon
6 tablespoons almond butter
1½ teaspoons vanilla extract
½ cup raisins (plus extra for the tops of the cookies)
2 ounces walnuts (about ½ cup), chopped (optional)
INSTRUCTIONS
Place the pitted dates into a small bowl and cover them with water. Set aside for at least 15 minutes so the dates can soften.
Preheat the oven to 350°F, and line a baking sheet with parchment paper (or use a silicone baking mat on each).
Place all of the dry ingredients (oats, oat flour, baking powder, and cinnamon) into a large bowl and mix thoroughly with a fork.
Pour the water off of the dates into a small bowl or cup. Place the dates, almond butter, vanilla extract, and 2 tablespoons of the date-soak water into a blender, and blend until smooth.
Stir the date mixture into the bowl of dry ingredients until all of the dry ingredients disappear. Stir in the raisins and walnuts (if using).
To get the most uniformly sized cookies, use a 1 tablespoon cookie scoop (or you can use a soup spoon). Place 8 or 9 scoops of cookie dough onto the baking sheet. These cookies will not spread out during baking, so using your fingers, press each scoop down until it looks like an already baked cookie (about 2½ inches wide). Push 2 to 3 raisins into the top of each cookie at this point.
Bake for 13 minutes. Remove from the oven and after 5 minutes, transfer to a cooling rack. Repeat steps 6 and 7 with the remaining cookie dough.
NOTES
To avoid excess sodium, use sodium-free baking powder.

Look for dates in the bulk food section, or packaged near the raisins (even if you buy “pitted,” chop them anyway to be sure).

Almond butter is sold near the peanut butter, and will ideally be made of 100% raw (not roasted) almonds with no added salt, oil, or sugar. The price is higher for raw, but taste is better.

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Desserts

Blueberry Jam Pie with Lemon Poppy Seed Cream

 

Yummy, sweet and creamy blueberry delight!

INGREDIENTS:
FOR THE PIE CRUST:
1/2 cup raw almonds
1/3 cup raw macadamia nuts or raw cashews
1/2 cup dates, pitted (about 3 Medjool or 6 regular dates)
1 1/2 tablespoons unsweetened shredded coconut
FOR THE FILLING:
8 ounces frozen blueberries, thawed
2 1/2 Medjool or 5 regular dates, pitted and chopped
1 1/2 very ripe bananas
1 ripe avocado, pitted and peeled
1/2 teaspoon vanilla extract
1/2 cup pomegranate juice
1 teaspoon agar agar powder
FOR THE POPPY SEED CREAM:
1/2 cup raw cashews
2 Medjool or 4 regular dates
1 lemon, both zested and one juiced
non-dairy milk, as needed
1 tablespoon poppy seeds
INSTRUCTIONS:
To make the pie crust:
Pulse the almonds and macadamia nuts in a food processor until coarsely ground. Add the dates and coconut and continue to pulse until well integrated. Add a tablespoon or 2 of water and pulse until the mixture comes together. Press the crust evenly into an 8-inch pie tin. Bake in a 375 degree oven for 15-20 minutes until the crust has puffed slightly, and is lightly browned and appears dry. Remove from the oven and cool on a rack.

To make the filling:
Puree the blueberries (and any liquid from the bag) with the dates, bananas, avocado and vanilla in a high-powered blender until smooth. Heat the pomegranate juice in a small saucepan until boiling. Then whisk in the agar powder and continue to boil for 2 minutes, but no longer than that, stirring occasionally. Pour into the blender with the blueberry mixture and blend until smooth. Pour into the pie crust and freeze for 2 hours or until frozen. Then keep in the refrigerator.

To make the Poppy Seed Cream:
Puree the cashews, dates, lemon zest and juice in a high-powered blender, with enough non-dairy milk to facilitate blending until smooth. Pour into a small bowl and stir in the poppy seeds.

To serve:
Slice into 8 pieces and serve with a large dollop of Lemon-Poppy seed Cream.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Please follow me so I know you would like me to share more helpful hints.

If you would like to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!