Dreamy Chocolate Pie

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Dreamy Chocolate Pie

Dreamy Chocolate Pie

This pie is quite a favorite with all our Retreat Guests! It's a NO BAKE pie recipe that also freezes well.
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Prep Time 20 minutes
Refrigerator Time 2 hours
Course Dessert
Servings 10 slices

Equipment

  • 1 Food Processor

Ingredients
  

No Bake Crust

  • 1 1/2 cups raw almonds
  • 1 cup medjjol dates, pitted
  • 1/3 cup cocoa or cacao powder
  • 2 Tbsp ground flaxseed
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 4 Tbsp plant milk of choice more as needed just until mixture sticks together

Filling

  • 1 cup non-dairy chocolate chips, melted
  • 1 cup natural almond butter or peanut butter
  • 12 oz. silken tofu, firm or extra firm the shelf-stable boxed silken tofu is usually in the asian section at most grocers
  • 1/2 cup pure maple syrup
  • 2 tsp vanilla

Instructions
 

For the Crust

  • In a food processor, process the almonds until crumbly. Note: this will be LOUD
  • Add dates, cocoa (or cacao), flax and salt and pulse process again to combine
  • Add milk until the mixture will stick together. Line a pie plate with mixture, pressing up sides to fill

For the Filling

  • In a food processor, combine tofu, maple syrup and vanilla. Process until smooth
  • Add nut butter and process again until smooth
  • Melt chocolate using a double boiler or microwave in a glass dish one minute at a time until melted. Add melted chocolate to the processor and combine well, scraping down sides as needed.
  • Pour onto pie crust and chill for several hours until firm
  • When ready to serve, top with raspberries or strawberries
Keyword chocolate, dates, no bake, pie, wfpb

Honeydew Parfaits with Cranberry Orange Sauce

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Honeydew Cranberry Parfaits
Honeydew Cranberry Parfaits

Honeydew Cranberry Parfaits

Honeydew Parfaits with Cranberry Orange Sauce

Jill Keb with Plant Life Journey Retreats
This 3 ingredient sweet sauce will level up your fruit or greens salads every time. We believe, layering sweet melon and berries in a pretty dish with this delicious and versatile cranberry orange sauce will make everyone feel special and delighted. More Fruit Please!
Print Recipe
Prep Time 5 minutes
Course Breakfast, Dessert, Dressing, Sauce

Equipment

  • 1 High Powered Blender

Ingredients
  

  • 1 cup orange juide freshly squeezed if possible
  • 1/2 cup cranberries fresh (available seasonally in most stores)
  • 6 medjool dates pitted
  • 1 pinch salt of choice optional
  • 1 honeydew melon, cut or diced
  • 1/4 cup blueberries, blackberries or both

Instructions
 

  • Place the orange juice, cranberries, dates and pinch of optional salt into a blender and blend on high until the mixture is very smooth
  • Layer honeydew pieces into a pretty dish, top with berries and sauce and serve

Notes

If your dates aren't creamy and soft, you can soak them in hot water for 15 minutes and drain before adding.
Really wow your family or guests by also layering in a low-fat granola and plant-based yogurt for a very filling and pretty meal!
Another idea is to use this sauce as a base for mocktails. Add club soda or sparkling water, a cinnamon stick and frozen cranberries as your ice cubes for a pretty Holiday Mocktail.
Keyword cranberries,, dates, orange

Kokomo Parfait

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Kokomo Parfait

 

Kokomo Parfait

Kokomo Parfait

This recipe is a modification of our basic Kokomo Toast recipe. So easy to make and presents well as a dessert or brunch item. It is optimal to refrigerate 1-2 hours before serving for best consistency.
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Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6

Equipment

  • Toaster

Ingredients
  

  • 4 slices whole grain bread we prefer Ezekiel brand Raisin Bread
  • 3 TBSP nut butter of choice
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • 2 cups fresh fruit of choice (i.e. chopped apples, berries) we used sliced strawberries & blueberries

Instructions
 

  • Toast slices of bread, then cut into bite sized squares.
  • While toasting bread, stir to combine maple syrup, nut butter and cinnamon in a medium size bowl.
  • Gently fold in the cut up pieces of toast and stir until coated.
  • In 4-6 parfait glasses or clear dessert bowls, alternately spoon in the toast and fruit, adding additional fruit on top.
  • Optimal to refrigerate 1 to 2 hours before serving while bread absorbs the nut butter mixture and softens.

Notes

Keyword Easy, Kids, Toast

Beautiful Berry No-Bake Cheesecake

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Beautiful Berry No-Bake Cheesecake

Jill Keb
"Wow" your family or guests with this decadent luscious dessert! This beautiful layered cheesecake is easier to prepare than it looks and modifiable with you choice of berries. A silicone mold is recommended to easily pop out the squares, but muffin tin liners may also be used. We used all four sections of the the 1 cup Souper Cube mold and after removing the frozen sections, cut each in half.
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Prep Time 30 minutes
Freeze Time 3 hours 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 small squares

Ingredients
  

  • 1/2 cup almonds, raw unsalted (skin on or off)
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup Medjool dates (about 4 or 5) pitted
  • 3/4 cup cashews, raw unsalted soaked 15 min. in hot water then drained
  • 3/4 cup unsweetened almond milk (or non-dairy of your choice)
  • 6 TBSP lemon juice, divided 1/4 cup and 2 TBSP
  • 7 TBSP pure maple syrup, divided 1/4 cup and 3 TBSP
  • 2 cup blueberries or berries of choice
  • 1 pinch salt

Instructions
 

  • Start soaking the cashews in hot water. After at least 15 minutes, drain.
  • Combine almonds, coconut, dates and 1 Tbsp lemon juice in a food processor until small crumbles. If using the 1 cup Souper Cube silicone mold, press 1/4 of the mixture into each of the 4 sections. Alternatively, press a small amount into the bottom of each muffin liner, about 1/4" to 1/2" thick. This is your first layer.
  • Blend cashews (drained) with plant milk, 1/4 cup lemon juice and 1/4 cup maple syrup in a high speed blender until smooth. Reserve and refrigerate roughly 1/3 of this cheesecake mixture for later. Pour the other 2/3 of this mixture in even amounts over your first layer in the molds and place molds in the freezer for at least 1 1/2 hour to set.
  • While your second layer is freezing, make your berry compote...
  • In a saucepan over medium-high heat, stir berries with 1 TBSP lemon juice, 3 TBSP maple syrup and pinch of salt. You may want to slightly mash larger berries with the back of a fork or potato masher. Continue stirring until mixture thickens, approximately 15 minutes. Then, refrigerate to cool while first two layers continue to freeze.
  • When your bottom layers are finally set, begin to make the third layer (leave bottom layers in freezer until you have finished this next step). Divide the berry compote, blending 1/2 cup compote with the reserved cheesecake mixture in blender. Remove molds from freezer and pour this evenly over molds to make your third and final layer. Return molds to the freezer for another 2 hours. Reserve and refrigerate the remaining compote as a topping for serving.
  • Once all layers are frozen and set, remove from freezer and immediately remove from silicone mold. Let thaw about 10 minutes before cutting rectangle in half and serving. Optionally, top with a drizzle of reserved berry compote, some fresh berries, coconut flakes, chopped nuts, etc.
Keyword dairy-free, Easy, gluten-free, vegan

Souper Cube Silicone Mold

Layers and Silicone Mold

Amazing Instant Pot Rice Pudding WFPBNO

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This Rice Pudding is Healthy for Breakfast or sweet enough for Dessert!

Amazing Instant Pot Rice Pudding WFPBNO

Kathy Taylor
Rice Pudding is my weakness.  Well, that and chocolate.  When the weather gets cold, there is something about the smell and taste of cinnamon and sweet rice pudding that brings me back to my childhood and makes me feel warm and cozy inside. This comfort food recipe is gluten-free, dairy free, vegan, no refined sugar, and I love it more than the original.  To top it off, it is super easy to make. You just dump everything in your Instant Pot and about 30 minutes later, get ready to enjoy!
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Prep Time 5 minutes
Cook Time 22 minutes
Resting Time 10 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup Brown Jasmine Rice (Lundberg has a great Organic Brown Jasmine Rice)*
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Chopped Dates (about 3 pitted Medjool dates, chopped)
  • 4 cups Unsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
  • 1/2 cup Almond Flour **
  • 1 tsp Cinnamon Powder
  • 1/2 tsp Nutmeg Powder
  • 1/4 tsp Cardamom Powder
  • 1/4 tsp Clove Powder
  • 1 1/2 tsp Vanilla Extract
  • raisins, nuts, additional cinnamon optional

Instructions
 

  • Rinse the rice well in a fine mesh colander and drain.
  • Add rice and all remaining ingredients to the Instant Pot, stir well and close lid.
  • Make sure the vent knob on lid is in the Sealing position.
  • Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes total.
  • After cook time is finished, leave it in "Keep Warm" mode for 10 more minutes.
  • After the 10 minutes is over, press Cancel. With an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release the steam.
  • Once steam has completely released, open Intant Pot and let sit a few minutes ot cool slightly and thicken.
  • Enjoy warm or move to smaller container and refrigerate until cold. Mix in raisins and chopped nuts if desired. Top with a light sprinkle of cinnamon or serve as is...it is already well spiced. Pudding will thicken considerably once cold.

Notes

*I have tried making this with regular brown rice as well as a 4 grain cereal with oat groats. While those turned out a little chewy but okay, the Brown Jasmine Rice yields a far superior result with regards to texture and taste. White rice would probably work (less cook time?), but I prefer to stick to brown rice for nutrition.
**To make this nut free, use your non-dairy plant milk of choice and try oat flour in place of almond flour for thickening. I haven’t tried it, but believe it may work with some minor adjustments in quantity.  Let us know if you try it!  Don’t have oat flour?  Just blend old fashioned oats in your high-speed blender until you have a fine flour.
Keyword dairy-free, Easy, gluten-free, vegan

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