Desserts

Raspberry Rhubarb Cobbler

Filling:

4 cups sliced rhubarb (1/2-inch slices)

2 cups raspberries until even

1 tbsp arrowroot

  Pinch of ground cloves

  Pinch of sea salt

1/2 cup pure maple syrup

Topping:

1 cup pecans

1/2 gluten-free rolled oats

1/4 cup coconut palm sugar

  Pinch of sea salt

1/4 virgin coconut oil, melted

Preheat oven to 400 degrees F

Place rhubarb and raspberries in large bowl and sprinkle with arrowroot, cloves, and sea salt. Pour on maple syrup and fold to combine ingredients and dissolved powder in syrup. Pour into 8x8" baking dish (or similar size) and set aside.

In food processor, combine pecans, oats, sugar, and salt, and process until mixture resembles coarse meal. Add coconut oil and process until evenly moist. crumble over top of rhubarb mixture and bake 20 minutes or until fruit bubble and top is lightly browned.

Remove from oven and cool 5 minutes before serving.

Courtesy of: Eat Clean, Live Well, Terry Walters

Gooey Chocolate Brownies

3/4 cup oat flour

1/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp sea salt

5 pitted medjool dates

1/4 cup mashed banana

2 tbsp creamy natural peanut butter

2 tbsp pure maple syrup

1/4 cup grain-sweetened chocolate chips

Preheat oven to 350 degrees F. Line a 9x5" loaf pan with parchment paper. In a large bowl, stir together oat flour, cocoa powder, baking soda, and salt.

In a high-powered blender or food processor, combine dates, banana, peanut butter. maple syrup, and 1 1/2 tbsp water. Blend until mixed. Stir in chocolate chips.

Pour batter into prepared pan, spreading evenly. Bake 22 to 25 minutes or or until edges start to pull away from pan. Let cool in pan on a wire rack 30 minutes. Cut into 6 brownies.

Courtesy of: Forks Over Knives

Strawberry-chocolate Ice Cream

4 medium bananas, peeled and cut into 1-inch chunks, (3 cups), frozen at least 2 hours

8 oz frozen strawberries (2 1/3 cups)

2 tbsp pure maple syrup (optional)

  Dash sea salt

1 oz unsweetened chocolate, chopped (Lilly's is a good option)

Fresh mint leaves (optional)

In a food processor, combine frozen bananas, frozen strawberries, maple syrup (if using), and salt. Cover and process until smooth and creamy, stopping processor a few times to scrape down sides. Stir in chocolate.

Serve immediately for soft-serve, or for a firmer ice cream, transfer ice cream to an airtight freezer-safe container, freeze 1-2 hours. If desired, garnish with mint leaves.

Courtesy of: Forks Over Knives

Watermelon Ice with Coconut Milk

4 cups seeded, cubed watermelon

1/4 cup whole coconut milk

1/4 cup maple syrup

1/4 lime (with skin if using high-powered blender and without if using regular kitchen blender)

  Pinch of ground nutmeg

Place watermelon cubes in airtight container and freeze until firm.

In blender, combine frozen watermelon with coconut milk, maple syrup, lime and nutmeg. Cover and blend on high for 30 seconds or until consistent and smooth, using tamper to push ingredients down to blade to be blended. Serve immediately.

Note: Recipe can be made in advance and frozen for up to 2 hours before serving. To prevent it from becoming icy, remove from freezer every hour, fold to mash and maintain smooth texture and return to freezer.

Serving suggestions: Serve with fresh berries or mint leaves to garnish. Try a scoop over a brownie or waffle, or dress it up with a lemon cookie or wafer.

Courtesy of: Eat Clean, Live Well, Terry Walters