Desserts - Whole Food Plant Based Diet

Chocolate Doughnuts

Chocolate Bark

Plant-Based No-Bake Pumpkin Pie

Raspberry Nice Cream

Carrot Cake

Blackberry–Peach Cobbler

Pumpkin Pie Squares

Pumpkin Pie

Apricot-Cardamon Oatmeal Cookies

Mint Chip Brownie Homemade Lara Bars

Mango Coconut Ladoo

2-Ingredient Blueberry Ice Cream

Perfect Pumpkin Pudding

Chewy Lemon-Oatmeal Cookies

Baked Naked Apples

Caramelised Naked Pears

Naked Stuffed Sweet Potatoes

Berry Fruit Tarts with Chia

Naked Coconut Ice Cream

Awesome Sugar-Free Fruit Pops

Pumpkin-Raisin Muffins

Naked & Raw Apple Tart

Naked Pumpkin Ice Cream

Naked Chia Seed Pudding

Whole-oween Mummy Truffles

Raw and Naked Cacao Scones

Coconut Panna Cotta With Berries

Santa’s Fabulous Chocolate Chip Cookies

5-Minute Black Bean Brownies

Loaded Baked Plantains

Guilt-Free Chocolate Granola

Ingredients

Dry ingredients
- 8 cups rolled oats
- 2 Tbsp sliced almonds (optional)
- 2 Tbsp chopped walnuts
- Dried fruit – unsweetened cherries, raisins
- ¼ – ½ cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1 cup freeze dried fruit – strawberries, mango, and/or banana (optional)
Wet ingredients
- 3 ripe bananas or 2 cups of mango
- 1 cup soft pitted dates
- ½ cup water
- 1 tsp best quality vanilla extract or a scraped vanilla pod

Method

Combine dry ingredients (except freeze dried fruit) in a large bowl
Put wet ingredients into a blender and blend
Spoon out blended wet ingredients onto the dry ingredients in the bowl and mix together well
Spread out on a non-stick backing tray (I would recommend a silicone sheet ¹ )
Bake for around 8 hours at 170 degrees F / 75 degree C (lowest possible setting on a gas cooker)
Switch off oven and leave in oven to completely dry and cool
Break into desired size of granola chunks
Put granola in a bowl and mix in the freeze dried fruit
Store in an airtight container and enjoy whenever you want

Vegan Chocolate Ice Cream

Ingredients

3 frozen bananas
1/4 cup unsweetened almond milk
3 Tbsp unsweetened cocoa or cacao powder
¼-½ tsp ground cinnamon

Method

Put frozen bananas and almond milk in a food processor or blender. Blend until smooth
Add cocoa/cacao powder and cinnamon. Blend until well blended
Put in in the freezer for 15-20 minutes
Serve and enjoy

Heather McDougall’s Sunshine Fruit Salad

Heather McDougall’s Vegan Banana Gelato

This is just like soft-serve ice cream. You must use a food processor, not a blender for this. Depending on the size of the food processor, you may have to make this in two batches.

Preparation Time: need pre-frozen bananas

Processing Time: 5 minutes
Servings: 6

Ingredients

5 to 6 very ripe bananas, peeled and frozen
(after peeling, freeze overnight or longer in a plastic bag)
1 tablespoon vanilla
½ cup (approximately) non-dairy milk

Method

Break frozen bananas into 1-inch pieces. Place in a food processor with the vanilla and milk and puree until creamy, stopping the machine occasionally to stir so that it processes evenly.

Serve immediately. Can be refrozen.

Hints: Up to a third of the bananas can be substituted with frozen mangoes, strawberries, raspberries or other fruit of choice.

WFPB Sticky Date and Banana Cake

WFPB Flapjack Recipe

A Kilo of Truffles and What it Can Do For You!

15 Minute Fruity Flapjack

Cinnamon Biscotti

Macadamia & Raspberry Treats – 100%

Apple, Ginger & Buckwheat Biscuits

5-Minute Carrot Truffles

Yield: 10 Truffles

Ingredients

1 Organic carrot, chopped
1 cup organic rolled oats or buckwheat flakes
3/4 cup dates, pitted
3 Tbsp. mixed seeds
2 Tbsp. hemp seeds for topping
Method

1. In a food processor combine all ingredients except hemp seeds and pulse for 10-15 seconds until well-combined.

2. Scoop mixture into 1″ balls 3. Place hemp seeds on a small plate.

3. Roll truffles around on the hemp seeds until coated. Serve. Enjoy!