Tag Archives: vegan desserts

Yumtritious chocolate balls (vegan and gluten-free)


Chocolate balls 2

This recipe is yummy and nutritious: yumtritious!

The chocolate flavor comes from cocoa powder (or cacao powder), Two types of nuts are used because each type adds its own nutritious aspects. Sweetness comes from the dates, carob powder, and coconut coating. Extra nutrition and texture come from the sesame seeds and lecithin.

This recipe is my second one for chocolate balls. The other recipe, Chocolate sesame date balls, relies on tahini paste and dates to hold their shape. Yumtritious chocolate balls are based on nuts and dates.

Yumtritious chocolate balls satisfy the sweet tooth and nourish the body at the same time!

Makes 30 chocolate balls, depending on size


1/2 cup walnuts

1/2 cup cashews

1/3 cup cocoa or cacao powder

1 Tbsp carob powder

1 1/2 Tbsp sesame seeds

1 tsp lecithin granules

1 packed cup medjool dates, pits removed and cut in halves or quarters, plus 1-4 more dates if the mixture is not sticky enough (halawi dates are also good in this recipe)

Unsweetened shredded coconut


  1. Place walnuts and cashews in a food processor, and process until they are in small pieces, but not ground.
  2. Add cocoa powder, carob powder, sesame seeds and lecithin, and process until the mixture looks uniform.
  3. Add dates, about 1/3 cup at a time, and process after each addition. Check the mixture after you’ve added the cup of dates. If the mixture isn’t sticky, add 1-4 more dates. You want the mixture to stick together when you roll it between your fingers, but you don’t want to add too many dates which could take over the chocolate flavor.
  4. Roll the mixture into balls, and then roll in the shredded coconut.


  • The dates process more easily when they are soft. If you keep the dates in the refrigerator, let them come to room temperature before using them.

Chocolate sesame date balls (vegan and gluten-free)

Chocolate sesame date balls

There are many recipes for chocolate balls. Some of the recipes are not nutritious at all (full of sugar and other health-saddening ingredients) and some are very nutritious (sweetened with fruit and full of nutritious ingredients).

This recipe is nutritious (of course) and yummy! The chocolate flavor comes from cocoa powder (or cacao powder) with a bit of carob powder to up the nutritional value. If you like the flavor of carob, increase the ratio of carob powder to cocoa powder. If you prefer a more chocolaty flavor, add less (or no) carob powder.

Sesame seeds up the nutritional value and add a bit of crunch. If you prefer a smoother texture, leave them out.

If you like coconut, coat the balls in coconut. If you love coconut!, add some to the mixture.

This dessert satisfies the sweet tooth and nourishes the body at the same time. Yumtritious!

Makes 20-24 balls,
depending on size and how much dough you snitch while making them ūüôā


1 cup medjool dates, pits removed and cut in halves or quarters

1/4 cup  tahini paste (from whole sesame seeds is best)

1/4 cup cocoa powder or combination of cocoa powder and carob powder

Pinch of ground nutmeg

1 Tbsp sesame seeds (optional)

Unsweetened shredded coconut for coating the balls (optional)


  1. Place all the ingredients in a food processor, and process until they are all combined.
  2. Roll the dough into balls.
    Chocolate sesame date balls 2
  3. (Optional) Roll the balls in the shredded coconut.
    Chocolate sesame date balls with coconut


  • I doubled the recipe, so the pictures show more balls than you will get without doubling it.
  • The dates should be soft when you place them in the food processor. If you keep the dates in the refrigerator, let them come to room temperature before using them.

Yummy chocolate rice cereal squares (vegan and gluten-free)



Chocolate and crispie rice cereal (brown rice, of course) are a yummy dessert combination. Peanut butter binds them and agave, coconut, and yellow raisins sweeten them. Slivered almonds add extra crunch. This dessert satisfies the sweet tooth and nourishes the body at the same time. Yumtritious!



2/3 cup natural peanut butter
(The peanut butter I use is thin. If your peanut butter is thick, add 1 Tbsp coconut oil or other vegetable oil.)

1/4 cup agave syrup

1/4 cup cocoa powder

2 Tbsp unsweetened shredded coconut

3 Tbsp chopped yellow raisins

3 Tbsp slivered almonds

3 cups brown rice crispie cereal (preferably unsweetened)


  1. In a medium size bowl, mix the peanut butter and agave until smooth.
  2. Add the cocoa powder and mix well.
  3. Add the coconut, raisins, and almonds and mix.
  4. Add the cereal and mix until all the cereal pieces are well coated.
  5. Place the mixture into an 8 x 8 inch/20 x 20 cm baking dish, and spread it evenly. Press down firmly to solidify the mixture. (I used an offset spatula to press it down evenly, but a large spoon works fine too.)
  6. Place the baking dish in the freezer for 15-20 minutes, then remove it for cutting. The mixture will be firm, but not frozen and easy to cut into squares. Cut the mixture into the square size you prefer.
  7. Return the baking dish to the freezer or refrigerator to firm up more.

Tangy Banana Ice Cream (dairy-free, sugar-free, vegan, raw, and gluten-free)


Tangy banana ice cream

Tangy banana ice cream is a refreshing dessert that is nutritious and yummy. It is a guilt-free sweet treat that nourishes the body while satisfying the sweet tooth.

About one and a half cups, for 3-4 small servings


2 large frozen bananas

juice from 1 or 2 tangerines or clementines to make 1/3 cup juice

1  1/2 Tbsp carob powder


  1. Juice the tangerines or clementines and measure out 1/3 cup juice. Pour into a food processor with the S blade.
    Clementine oranges
  2. Add the carob powder to the food processor.
  3. Preferably, the bananas were cut into chunks before they were put into the freezer. If not, cut the frozen bananas into medium-size pieces. Add the banana pieces to the food processor.
  4. Process the ingredients until smooth. Process¬†the mixture¬†quickly so that it¬†doesn’t melt.¬†You might need to stir by hand to mix in all the juice and carob powder.
  5. Spoon into dishes and serve immediately!  Yumtritious!

Refreshing Apple Bake (vegan and dairy-free) — in progress!


I just made this yumtritious dessert, and its aroma was so enticing that we ate it before I could even think to take a picture. I want to make it again and play with the ingredients a bit so for now it’s here for anyone to try and I’m happy to receive input.

Fills a pie plate or square baking dish for 6ish servings


4 medium size apples

1/2 Tbsp lemon juice

1 tsp cinnamon

1/3 cup black raisins

4 large Madjul dates

1/4 cup yellow raisins

3 Tbsp coconut oil (no need to melt if it is solid)

1 cup oats

2 Tbsp apple juice concentrate

5 leaves of fresh spinach

2 tsp wheat germ

2/3 Tbsp mint leaves, chopped fine (I used peppermint leaves)



Preheat the oven to¬†190¬į C (375¬į F).¬†Grease the pan with coconut oil.

  1. Dice the apples and place them in a large bowl. Mix the lemon juice and cinnamon into the applies and then mix in the raisins. Set aside.
  2. In a food processor, add the dates, raisins, coconut oil, and oats and process on high speed until well chopped and blended. Add the apple juice concentrate and spinach leaves and process on high speed until the spinach has blended well into the mixture.
  3. Pour the apple-raisin mixture into the pan and spread it evenly.
  4. Sprinkle the wheat germ and then the chopped mint onto the apple-raisin mixture.
  5. Spoon the oat-date mixture onto the¬†apple-raisin mixture. It won’t cover completely.
  6. Bake for 25 minutes.


  • If the apples are¬†pesticide free, you don’t have to peel them.
  • We ate it so quickly that I can’t say how it tastes cold.
  • I’ll add a picture next time I make this recipe.

Peach Crumble Tweaked (vegan, raw, and gluten-free)

Peach crumble 3

This version of peach crumble is tweaked with the addition of zucchini and carob powder.  With a food processor, it is a snap to make.

Fills a pie plate


6-7 medium size peaches

3/4 cup almonds

3/4 cup walnuts

1/2 cup sunflower seeds

1/2 tsp cinnamon

1/8 tsp cloves

2 Tbsp carob powder

1 medium zucchini, peeled and chopped

1/2 cup raisins

1/4 cup figs, chopped

3 Tbsp honey or maple syrup


  1. Chop the peaches, and place them in the pie plate. Set aside.
    Peach crumble 1
  2. Put the almonds and walnuts into the food processor and process on high speed until the nuts are finely chopped.
  3. Add the sunflower seeds, cinnamon, cloves, and carob powder and process until the sunflower seeds are finely chopped.
  4. Add the zucchini and process until the zucchini is mixed in.
  5. Add the raisins and chopped figs and process until they are well chopped.
  6. Spoon the crumble mixture on top of the peaches.
    Peach crumble 2
  7. Drizzle the honey or maple syrup on top of the crumble mixture.
    Peach crumble 3
  8. Let the peach crumble sit for at least 1/2 hour before eating. Letting it sit longer will soften the peaches and make the crumble tastier.


  • If the zucchini is pesticide free, you don’t have to peel it; however, when it is unpeeled there are specks of green in the crumble. The green bits don’t affect the taste, but do make the crumble look unusual. (Notice the green bits in my pictures.)
  • A friend suggested cooking it for 15 minutes to make the flavors blend more quickly. I didn’t try cooking it so I can’t say whether cooking it is an improvement. I did find that the crumble was yummier the next day.