I have been on a healthy dessert-making craze lately. I guess mostly, because that is what everyone loves! We usually stick with fruit as our “dessert,” but occasionally, I like to make something a little more exciting. When I make desserts (apart from being vegan) I try to make mine with whole fruit as the only sweetener, either no flour or whole grain/gluten free flour, no oil and a moderate amount of nuts and seeds. Even with those limitations, it really is not hard to make delicious vegan desserts that impress!
This “dessert” could easily be eaten whenever even as a breakfast or snack and is perfect for Mother’s Day! Although, it has a couple steps to the end process, it can all be prepared in advance and assembled right before serving!
This dish uses frozen, defrosted berries, which makes it extra easy!
The night before defrost about 2 bags of berries (4 cups) and stir in 1/4 c of chia seeds and let it sit overnight in the fridge to thicken. The next day mix in 6 T date paste (or sweetner of choice), ½ t cinnamon and ½ t ginger grated.
The topping is 1/2 c soaked and sprouted buckwheat mixed in the food processor with 2 apples, 6 figs, ½ t cinnamon, 1 t vanilla, ¼ c sunflower seeds and dehydrated overnight (you could also bake the mixture in a low temp oven).
Finally the pear whipped cream! I got the idea to add pear to whipped cream from Chef AJ. It is a great way to bulk up the cream without adding lots of nuts. I added ginger for a spiced pear whipped cream! 1 ½ c pear sauce (or sub apple sauce), 1 T vanilla, 4 T date paste (or dates), 1/3 c cashews (soaked), ½ t xanthum gum, 1 t grated ginger. Blend on high and serve! The xanthum gum helps thicken the whipped cream without adding cashews. If you don’t have it you can leave it out, but it won’t be as thick!
You can do multiple alternating layers in a tall glass or just do one layer!
All together now!
Gone!
Submitted to: Allergy Friendly Friday, Allergy Free Wednesday, This Week’s Cravings, Holiday Recipe Link Up, Potluck Party, Wellness Weekend