4Tbspplant milk of choicemore as needed just until mixture sticks together
Filling
1cupnon-dairy chocolate chips, melted
1cupnatural almond butter or peanut butter
12oz.silken tofu, firm or extra firmthe shelf-stable boxed silken tofu is usually in the asian section at most grocers
1/2cuppure maple syrup
2 tspvanilla
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
https://www.plantlifejourney.com/wp-content/uploads/2023/12/IMG_1398-scaled.jpeg25601920Jill Kebhttps://plantlifejourney.com/wp-content/uploads/2021/09/PlantLifeJourney.pngJill Keb2023-12-05 09:48:332023-12-05 09:48:33Dreamy Chocolate Pie
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!
1/2 cupcranberriesfresh (available seasonally in most stores)
6medjool datespitted
1pinchsalt of choiceoptional
1honeydew melon, cut or diced
1/4cup 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
https://www.plantlifejourney.com/wp-content/uploads/2023/11/IMG_3337-scaled.jpeg19202560Jill Kebhttps://plantlifejourney.com/wp-content/uploads/2021/09/PlantLifeJourney.pngJill Keb2023-11-30 11:25:042023-11-30 11:42:31Honeydew Parfaits with Cranberry Orange Sauce
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.
"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.
3/4cupcashews, raw unsaltedsoaked 15 min. in hot water then drained
3/4cupunsweetened almond milk(or non-dairy of your choice)
6TBSPlemon juice, divided1/4 cup and 2 TBSP
7TBSPpure maple syrup, divided1/4 cup and 3 TBSP
2cupblueberries or berries of choice
1pinchsalt
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.
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!
4cupsUnsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
1/2cupAlmond Flour **
1tspCinnamon Powder
1/2tspNutmeg Powder
1/4tspCardamom Powder
1/4tspClove Powder
1 1/2tspVanilla 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
11
https://www.plantlifejourney.com/wp-content/uploads/2023/01/IMG_6994.jpg23641773Jill Kebhttps://plantlifejourney.com/wp-content/uploads/2021/09/PlantLifeJourney.pngJill Keb2021-12-17 00:20:222023-07-10 16:06:47Amazing Instant Pot Rice Pudding WFPBNO