You can keep it healthy during the holidays! Here are 3 seasonal dessert recipes from Koya Webb to bring to your feasts. Her next workshop is at Wholefoods on Third & Fairfax at 6 pm on November 21.
Raw Vegan Pumpkin Pie
Ghost Nanners (adapted from Boo-Nanners)
Ingredients
Peeled banana, cut in half, 1 banana makes 2
1/4 coconut water
Dried shredded unsweetened coconut
Currants
Popsicle sticks
Preparation:
1. Sprinkle banana with coconut water
2. Roll in coconut…you may find it a little easier and neater to use a zip top bag for this step
3. Gently press in currant eyes
4. Place on popsicle stick
Mint Chocolate Nib Sorbet
Ingredients
4-6 frozen bananas
1 Cup coconut water
1 Cup cacao nibs (save some to sprinkle on top)
1 teaspoon powdered chorella
2-4 droppers stevia
1t mint liquid flavoring
Blend all ingredients in blender. Add more coconut water if needed in assist blending.
