Dates and Nut Butter
Ingredients
- 8 medjool dates
- 4–6 tbsp almond butter (depending how much you can fit in the date)
- 2 tbsp dark chocolate chunks (optional)
- flaked sea salt to top (optional)
Cooking Instructions
- Use a knife and make a cut down one side of your date lengthwise. Then use your fingers to gently pull out the pit.
- Take a spoon of almond butter and add it to the center of the date, where you just removed the pit.
Dark Chocolate with Berries
Ingredients
- 3.5 ounces dark chocolate (approximately 85 grams)
- 1 cup fresh blackberries
- Optional toppings: freshly grated orange zest and/or flake sea salt
Cooking Instructions
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Rinse and dry the blackberries
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Roughly chop or break the dark chocolate into pieces, then place in a microwave safe bowl (alternatively you can melt the chocolate in a pan on the stovetop set to low heat, stirring constantly).
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Microwave on high heat for 20 seconds, then stir. Repeat until the chocolate is melted (this should take approximately 1-2 minutes depending on the strength of your microwave). Be sure to stir after 20 seconds each time you heat the chocolate.
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Allow the melted chocolate to cool for 5-10 minutes.
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Place a piece of parchment paper on a large plate or platter.
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Add the blackberries to the bowl of melted chocolate and gently stir, making sure that all the blackberries are entirely coated in chocolate.
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Use a spoon to scoop out 3-5 blackberries and place them in a little pile on the parchment paper lined plate. Repeat with the rest of the blackberries.
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Sprinkle on optional toppings if desired.
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Place the plate of chocolate blackberries in the fridge for at least 30 minutes to harden before serving.
Baked Apples with Whole Oats, Pecans and Cinnamon
Ingredients
- 4 apples, halved and cored*
- ½ cup pecans, roughly chopped
- ½ cup old fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon kosher salt
- ¾ cup water
- 1 teaspoon lemon juice
Cooking Instructions
- Preheat the oven to 350 degrees F.
- Place the apples in a 9x13 baking dish.
- To make the filling, combine the pecans, oats, cinnamon, cardamom, and salt in a bowl and stir till fully combined.
- Portion the filling out between the apples.
- Mix the water, corn starch, and lemon juice together until the corn starch is fully dissolved. Pour it over the apples.
- Bake the apples for 20 to 25 minutes or until they are tender and the sauce has thickened.
- Serve immediately or store in the refrigerator for up to 3 days.
Mango Lime, Sorbet with Coconut Flakes
Ingredients
- 2 very ripe mangoes (2 to 2 1/2 pounds total)
Cooking Instructions
- Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups). Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap. Freeze the mango until hard, at least 4 hours up to overnight.
- Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.
- Once the mango is completely frozen, transfer it to a food processor. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed. The finished texture should be like creamy sorbet (a few small chunks of mango are fine). Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.
Fruit Kabobs with Pineapple, Strawberries, and Grapes
Ingredients
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Green Grape
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Red grape
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Pineapple
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Strawberries (cut in half)
Cooking Instructions
- Put 2 Red Grapes on the skewer
- Next is 2 Green grapes
- Put on a chunk of pineapple
- Last you will want to put half of a strawberry on
Baked Pears with Walnut and Honey
Ingredients
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2 large ripe pears
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1/4 tsp ground cinnamon
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2 tsp honey
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1/4 cup crushed walnuts
Cooking Instructions
- Preheat the oven to 350F.
- Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).
- Using a measuring spoon or melon baller, scoop out the seeds.
- Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.
- Bake in the oven 30 minutes. Remove, let cool and enjoy!
Pistachio No-Bake Bars
Ingredients
CRUST
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1 large egg lightly beaten
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1/2 cup butter
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1/4 cup unsweetened cocoa powder
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2 tablespoons granulated sugar
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1 teaspoon vanilla extract
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2 cups finely crushed chocolate graham crackers
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1/2 cup finely chopped pistachios
FILLING
- 1/4 cup butter softened
- 1/2 cup pistachio instant pudding and pie filling mix
- 1/2 cup milk
- 1 ½ cups powdered sugar
TOPPING
- 6 ounces bittersweet chocolate chopped
- 1/4 cup butter
- 1/2 cup coarsely chopped pistachios
Cooking Instructions
- Line a 9-inch baking pan with foil, allowing for an overhang at the edges. Lightly grease the foil
- For the crust, cook egg, butter, cocoa powder, sugar, and vanilla together in a saucepan over medium-low heat just until it starts to bubble.
- Remove from heat, and stir in graham cracker crumbs.
- Stir in pistachios until combined.
- Press mixture into the bottom of the prepared baking pan.
- To make the filling, beat butter, pudding mix, and milk together until well-combined.
- Add the powdered sugar, and beat in until combined.
- Spread pudding mixture over crust.
- Cover, and chill for about 1 hour, or until firm.
- To make the topping, melt chocolate and butter together over low heat, stirring frequently.
- Once mixture had melted and is combined, spread over pudding.
- Sprinkle pistachios over chocolate.
- Cover, and chill until firm, about 2 hours.
- Cut into bars, and serve.
