Blissful Bites (51 page)

Not quite a dessert, but I wanted to include this delicious drink somewhere! I made this for a Fourth of July party, and it was a big hit. It's the perfect summertime beverage to have by the pool, too.

2 cups fresh strawberries, tops removed and sliced in half

2 tablespoons lime zest

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cup lime juice (about 3 to 4 limes)

3 tablespoons mint, chopped

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cup maple syrup

1 cup filtered water

2 cups ice, or more for desired texture

Mint leaves, for garnish

Blend all ingredients except mint leaves in a blender until smooth and no chunks remain. Serve cold, garnished with mint leaves.

coconut-orange bread pudding

• Makes 12 bars

Not to toot my own horn here, but these are deliciously decadent. Coconut and chocolate is a match made in heaven, and this bar will get you through the toughest of chocolate cravings. They take quite a bit of time to set, so don't make these if you need a dessert in a hurry.

Oil, for dish

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cups barley flour (or other whole-grain flour)

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teaspoon baking powder

1 tablespoon vanilla flavoring

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cup coconut oil, melted

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teaspoon sea salt

1 cup vegan grain-sweetened chocolate chips

7 ounces coconut milk

3 tablespoons maple syrup

Grated dried coconut and sliced almonds

Preheat oven to 350 degrees F. Coat a 9x9 baking dish with oil spray, then line it with parchment paper. Spray again. This will allow for easy removal of the bars. Stir together the next five ingredients in a medium bowl until well combined. Press into bottom of prepared pan and bake for 25 minutes or until golden. Set aside.

Meanwhile, place chocolate chips in a medium saucepan and heat over low flame. Whisk in the coconut milk and maple syrup. After chocolate mixture is smooth, remove from heat and pour over prepared crust. Sprinkle with coconut and almonds and leave to cool. Once cool, put in refrigerator for five hours or more.

• Makes 8 to 10 servings

I never really liked bread pudding until I went vegan. It's a comforting dessert, and I like mine with a touch of orange and coconut.

1 pound bread (whole wheat or other whole grain), cubed

1 cup raisins

1 can (13
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ounce) coconut milk

1 cup almond milk

1 teaspoon orange extract

1 cup coconut palm sugar

1 orange, zested and juiced

2 tablespoons arrowroot, dissolved in orange juice

Place bread and raisins in a 9x13 baking dish. Preheat oven to 350 degrees F. In a small saucepan whisk together the coconut milk, almond milk, extract, and sugar over a low flame. In a small bowl whisk together the orange zest, juice, and arrowroot until well dissolved. Pour into saucepan with other ingredients and whisk over medium flame until sauce begins to thicken, about five minutes. Pour over bread, mix until all the bread is covered, and press evenly into the dish. Bake covered for 25 minutes.

gluten-free peanut butter cookies

• Makes about 1
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dozen cookies
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Chef Fave

This is the only recipe you'll find in this cookbook that uses vegan margarine and egg replacer. These two baking substitutes help create a super rich cookie and help bind the gluten-free flours together. It's almost sinful. Feel free to cut this recipe in half for a smaller batch.

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cup vegan margarine or coconut oil, melted

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cup maple syrup

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cup unsweetened applesauce

1 teaspoon Ener-G egg replacer, whisked with 1 tablespoon water

1 teaspoon vanilla flavoring

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cup peanut butter

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cup almond flour

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cup brown rice flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons flax meal

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teaspoon sea salt