I LOVE (Healthy Delicious) Desserts with Koya Webb

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

Crust Ingredients
2 cups walnuts
5 dates
1/4 cup shredded coconut
2 teaspoons pure vanilla
pinch sea salt
Grind the walnuts into a flour in a food processor.
Add the dates and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press into the bottom of a pie plate or mini tart pans
Filling Ingredients
2 cups diced pie pumpkin (about 1″ cubes)
3/4 cup pitted dates
5 tablespoons almond milk
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
4 tablespoons melted coconut oil
1 dropper stevia
In a high speed blender, combine the pumpkin, almond milk, spices, and vanilla. Blend to liquid.
Add the dates and blend again until smooth
Add the coconut oil last, once the mixture is warm. Blend to incorporate.
Spread the filling into crust. Chill for at least 6 hours

 

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.

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