Category Archives: Dessert

Chocolate Chocolate-Chip Scones

These are delicious.  A nice balance of sweet and not-too-sweet.  A great dessert that doesn’t feel decadent but is still a great chocolate fix!


  • 1 1/4 cups spelt flour (or whole wheat pastry flour)
  • 2 cups oat flour (I make my own from rolled oats using a food processor)
  • 2 Tbsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp cocoa
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 4 Tbsp maple syrup
  • 5 Tbsp unsweetened applesauce
  • 1 cup unsweetened original almond milk (or other non-dairy milk of your choice)
  • 1/2 tsp vanilla

Combine the dry ingredients (1st list) in a large bowl and mix well.  In a small bowl, whisk together the wet ingredients (2nd list).  Preheat oven to 400.  Add wet ingredients to dry and stir until just combined.

Prepare a baking sheet with parchment paper.  Using damp hands, form scone shapes of your favorite size and shape (about an inch thick).  I was able to make about 14 cupcake size scones.  Bake for 16 minutes.  Cool a bit and enjoy warm!


Sweet Potato Coconut Energy Cookies

This clean, healthy cookie is great for a end-of-dinner treat or in place of an energy bar when hiking/biking/running.  And, if you use GF oats, it is gluten free!


  • 2 Tbsp flax meal
  • 5 Tbsp warm water
  • 1 cup sweet potato mash without skin (I roasted a large whole sweet potato, pierced several times, for 400 degrees for about an hour and it yielded 2 cups of mash)
  • 1/2 cup melted coconut butter **See Chef’s Note**
  • 2 Tbsp melted coconut oil
  • 3 Tbsp maple syrup
  • 1 tsp vanilla
  • 1/2 cup almond meal/flour
  • 1/2 cup oat flour (you can blend/process your own)
  • 1 1/2 cups rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup finely chopped raw unsalted walnuts
  • chocolate chips

Combine flax meal and water in a small bowl and allow to sit.  Preheat oven to 350 degrees.  Prepare a baking sheet with a piece of parchment paper.

In a medium/large mixing bowl, combine sweet potato, coconut butter, coconut oil, maple syrup and vanilla.  Stir well.  Add the flax meal/water mixture.  Stir well.

To the liquid mixture, add all remaining ingredients except chocolate chips and stir until combined.

Drop tablespoon sized blobs onto the baking sheet, pressing down slightly.  They won’t change much in size, so you can crowd them a bit.  Press 4 chocolate chips into the top of each one (a great job for a kid!).  Bake 15 – 17 minutes or until slightly browned and not super soft.  Cool for 2 minutes on the baking pan and then transfer to a cooling rack.  Keep refrigerated so that they last a few days.

**Chef’s Note** – You can buy coconut butter at most natural food stores, maybe some grocery stores, in the nut butter section generally.  OR, if you have a Vitamix or high powered blender, you can make your own for way cheaper!!  Buy a bag of shredded unsweetened coconut.  Dump it into the Vitamix (I use a 1 lb bag) and blend, increasing the speed slowly up to high and tamping regularly.  In a minute or so, POOF, MAGIC, you will have liquid!  Continue to blend for another minute or more so it gets nice and smooth.  Store in a glass container in your cabinets.  It will harden upon cooling.  When you want some, just cut out how much you want and heat it up in a glass bowl (microwave for 30 sec works for a small serving).  Delicious as a dip with apples (add cinnamon, too!), on toast with banana, or on dates for a decadent treat.  AMAZING.

Based on this recipe.

Chocolate Soft Serve Ice Cream

This is easy to whip up in a Vitamix or other high powered blender.  If you don’t have one, you can still make it but you probably won’t be able to use the dates in place of sugar.


  • 10 dates (or 1/4 cup sweetener/sugar/honey/maple syrup)
  • 1 ripe avocado
  • 1/2 – 3/4 cup non-dairy milk
  • 3 Tbsp cocoa powder
  • 12 ice cubes
  • 1 tsp vanilla

Place dates in Vitamix and run until well chopped.  Add remaining ingredients (start with 1/2 cup non-dairy milk and add more as needed) and blend, using the tamper.  Try not to blend it too long (but long enough so that it’s smooth) so it stays nice and cold!!  Serve immediately.  Healthy and YUM.

(If you don’t have a Vitamix, you are probably best off with a food processor over a standard blender.  You could still try it with the dates, otherwise use the sugar and process all ingredients together until smooth.)

Apple Cherry Pie with Date-Nut Crust

This pie was a winner at our omni Thanksgiving!  Promised that I’d get the recipe up sooner than later so I could email it to everyone.  Not too sweet – you can even call it healthy.  As long as you use a sweet apple, you don’t need any sugar for the filling!

Apologies for the bad picture…. it was an afterthought after people had dug into the pie!


  • ~5 sweet apples, sliced and then chopped
  • ~2-3 cups pitted tart cherries
  • 2 Tbsp tapioca starch (or starch of your choice)
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1 1/2 cups pitted dates (7 3/4 oz)
  • 1 cup pecans (4 oz)**
  • 1/2 cup almonds (2 3/4 oz)**

Preheat oven to 400.  Combine apples, cherries, starch and spices in a glass baking dish (9×9 or larger).  Bake until done, about 30 minutes or so.

In a food processor, combine dates and nuts.  Let the food processor run until the mixture forms a ball that goes around and around.  If it’s super gooey, add a bit more nuts.  If too dry (and not forming a ball), add a bit more dates.  You should definitely be able to grab a small piece of it and form a ball with your hands that stays together really well without being super sticky.

Prepare a glass pie pan with a light greasing.  Dump the date-nut mixture in the pan.  Using your hands or a flat bottomed glass, press down forming a crust throughout the bottom of the pan and going up the sides.  Refrigerate until you need it.

Once the fruit is done, allow to cool to your liking.  Ideally, add the fruit to the crust, right before serving.  (We weren’t able to do that and we added it several hours before serving and it just made it a little harder to cleanly remove from the pan when serving.)

**Chef’s Note:  Just use about 1 1/2 cups of whatever nut or nut combination you’d like.  Depending what nuts you use, you may have to slightly alter the nut-date ratio.

Apple Oatmeal Muffins

These are delicious not-too-sweet muffins that are perfect for your fall apple bounty.  Makes about 14 – 15 muffins.


  • 1 Tbsp ground flax seed
  • 3 Tbsp warm water
  • 1 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1/4 cup succanat or other natural sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 cup unsweetened applesauce (Since we have so many apples, I threw two cored apples, with skins, in my vitamix and processed while tamping on 5 for a bit until the consistency of applesauce)
  • 1 Tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1 medium apple, cored and diced

Combine ground flax and water in a small bowl and set aside.

Prepare a cupcake pan as you prefer.  Preheat oven to 375.

Combine flour, oats, sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl and mix well.

Add applesauce, melted coconut oil, vanilla and flax-water mixture.  Stir until everything is combined.  Add diced apple and stir until just combined.

Fill muffins about 1/2 to 2/3 full.  Bake for 14 – 18 minutes or until done (slightly browned and toothpick comes out clean).  Enjoy!!



Chocolate Summer Squash Cake

I made this for my daughter’s 6th birthday and it was a hit with all the guests!  You could use zucchini or summer squash – both will disappear in the cake.  I live at high altitude, but I give both regular and high altitude instructions below.  This quantity made 2 round cake pans, but would probably yield 2 dozen cupcakes.



  • 3 cups whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1 1/2 cups natural sugar of your choice (high altitude: reduce by 2 Tbsp)
  • 2 tsp baking soda (high altitude: reduce by 1/2 tsp)
  • 1 tsp salt
  • 2 cups non-dairy milk of choice (high altitude: increase by 1/4 cup)
  • 2 Tbsp apple cider vinegar
  • 1/4 cup coconut oil
  • 1/4 cup applesauce (just apples)
  • 2 tsp vanilla
  • 2 cups shredded summer squash or zucchini

Preheat oven to 350 (high altitude: 375).  Prepare cake pans with parchment in the bottom and grease and flour on the sides.  (Or prep cupcake pans with papers.)

Combine the milk and vinegar and set aside.

In a large bowl, combine the first 5 ingredients and mix well.  Add remaining ingredients (the milk/vinegar mixture at the end) and stir until just combined.  Pour into pans.

Bake cakes for 25 – 30 minutes or until a toothpick inserted all the way to the bottom of the center comes out clean.  (If cupcakes, bake for ~10 – 12 minutes.)

Allow to cool for 5 minutes in the pan and then transfer to a cooling rack to cool the rest of the way.

Frost or serve as is!  Enjoy!

**NOTE: I used India Tree all-natural food coloring since my daughter wanted a rainbow cake!  The frosting was a basic butter cream frosting with Earth Balance, powdered sugar, vanilla, and non-diary milk.  Super unhealthy, but I’ve yet to find a healthier frosting that I can actually decorate with!

Blueberry Ginger Pie

Two weeks ago we were back east visiting family and we went blueberry picking!  Oh, YUM.  Came back to my in-laws house with tons of blueberries and I decided to bake a pie.  After having some blueberry ginger jam earlier that week, I was inspired to add some ginger to the pie.  It turned out fantastic.  9 of us polished off the pie in like 5 minutes and we were wanting more!


  • 2 lbs blueberries
  • 2 Tbsp starch of your choice (corn, tapioca…)
  • 2 Tbsp whole wheat flour
  • 2 Tbsp minced fresh ginger
  • 1/2 cup sugar
  • 2 Tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • 2 pie crusts (I used the Wholly Wholesome Spelt Pie Crust)
  • Optional glaze:
    • 1/2 cup powdered sugar
    • 2 Tbsp lemon juice
    • 1/8 tsp vanilla extract

Preheat oven to 350.  In a bowl, combine the first group of ingredients and toss until blueberries are well coated.  Put in a pie crust.  Top with a second crust and pinch together at the edges.  Feel free to cut some decorative openings if you wish.  Bake until bubbling well, about 20 – 30 minutes.  If you have a pie crust cover, put on it during baking.

Cool well.  Drizzle with optional glaze if you wish.  Enjoy!

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