‘Dairy’ Desserts Archive

Vegan Smoothie Recipe

Posted June 15, 2013 By Sandy

Drinking smoothies are a great way to get some extra nutrients in your body without eating a full meal.   I have tried LOTS of different recipes (there are as many recipes as your imagine can conjure up!), but prefer this one over all the rest.  Best of all, it is a Vegan Smoothie Recipe that your non-vegan friends will also love.

Vegan Smoothie Recipe

Vegan Smoothie Recipe


  • 1 frozen banana
  • 1/4 cup of full-fat coconut milk (the kind that comes in a can)*
  • 1/2 to 1 cup of water (depending on how thick you like your smoothies)*
  • Couple tablespoons of Chia seeds, flax seeds or pumpkin seeds
  • About a cup of frozen fruit -- I generally use nectarines, but any good fruit will work
  • Couple stalks of kale, collards or chard**


  1. Add liquid and seeds to your Vitamix (or other blend) and start blending slowly, increasing speed to highest level.
  2. Add fruit and veggies and blend until smooth.

*If you prefer, you can substitute the canned coconut milk and water for some coconut milk in the cartons in the dairy section — not the shelf stable boxes, but the fresh coconut milk.  I often have this on hand since it is my favorite type of vegan milk.  Of course, omit the water if you use this method.

**The type of veggies you use in your smoothie can vary greatly.  Depending on what you have on hand, you can use beet tops, spinach or any nutritious fresh greens.  I often use dried seaweed — as this is the only way I find it palatable!

If  you are interested in more Vegan Smoothies, check out my mini website:  Easy Healthy Smoothie Recipes

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Looking for a wonderful Mother’s Day dessert! How about Coconut Cream Chocolate Gateau? (In case you are not familiar with the word Gateau, it is German word for a rich or fancy cake.)

You probably will not believe me when I tell you that not only is this cake makes from all raw ingredients, it is also a cakes full of healthy ingredients.

The original recipe is from Pamela Vinten’s and is included in her “Amazing Gluten-Free Chocolate” ebook.

Coconut Cream Chocolate Gateau

Coconut Cream Chocolate Gateau


    Chocolate Fudge Ingredients
  • 1 cup almonds
  • 1 cup walnuts
  • 1 ¼ cup pitted and soaked dates
  • ¼ cup cacao powder
  • ½ tsp vanilla
  • Coconut Cream Ingredients
  • 3 cups desiccated (fine) coconut
  • ½ cups coconut oil – melted
  • ¼ cup tahini
  • 1/8 cup maple syrup
  • ½ cup agave
  • 1/3 cup water
  • Frosting Ingredients
  • 1 ½ avocadoes
  • ½ cup pitted and soaked dates
  • ¼ cup cacao powder
  • 1 tablespoon agave
  • 1 tablespoon coconut oil


    Fudge Instructions:
  1. Process nuts to a fine texture.
  2. Add cacao powder, vanilla and dates and process until the mixture comes together
  3. Line a 15cm (6in) diameter tin with cling wrap. Press 1/3 mixture into base
  4. Coconut Cream Instructions:
  5. Combine coconut with the water.
  6. Add rest of ingredients and mix well
  7. Spread ½ on top of chocolate fudge layer
  8. Take ½ of remaining chocolate fudge and form into a round the same diameter as the tin. Carefully place on top of coconut cream and pat down
  9. Spread with remaining coconut cream
  10. Form another round with the remaining chocolate fudge and again carefully place on top of coconut cream layer
  11. Place in fridge overnight to set
  12. Frosting Instructions
  13. Process all ingredients except oil to a creamy mousse like consistency
  14. Add oil and process to combine. Adjust sweetness if necessary
  15. Frost sides and top of cake, reserving some frosting for decoration
  16. Store in an airtight container in the fridge

If you like this recipe, you will love  Pamela Vinten’s “Amazing Gluten-Free Chocolate” ebook.  Not only are ALL her recipes Gluten Free and (mostly) vegan, they are also raw and healthy!!

Here are some of the wonderful features you will find in her ebook:

–Pam’s recipes do nAmazing-Gluten-Free-Chocolateot contain any grains at all .. . They are all totally gluten free

–None of Pam’s recipes use processed foods…. In fact they only use natural whole foods as mother nature intended

–None of the recipes include Milk, so avoids the problem of lactose or casein intolerance often associated with celiac disease.

–The recipes are high in anti-oxidants to support good health

–The raw chocolate in each recipe is sweetened with agave or maple syrup. (Or you can use coconut nectar)

–Many recipes use coconut oil which has earned the title “the healthiest oil on the planet” and it is also “fat burning”

Check out the “Amazing Gluten Free Chocolate ebook (and enjoy guilt free desserts)!!


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Gluten Free, Dairy Free Chocolate Truffle Pie

Posted April 20, 2013 By Sandy

My featured recipe today is not from my personal cookbook, but when I saw this Gluten Free, Dairy Free Chocolate Truffle Pie, I could not resist!  Seeing I am a chocoholic, I seem to zero in on recipes such as this one.  Also, I find the frustration Gluten Free Vegans experience trying to find good dessert recipes that are at least a bit healthy.

The featured recipe comes from Living Healthy with Chocolate.

Gluten Free, Dairy Free Chocolate Truffle Pie

Gluten Free, Dairy Free Chocolate Truffle Pie


  • ½ cup medjool dates (about 5 dates)
  • 1 cup raw pecans
  • 3 tbs raw cacao powder
  • ½ tbs coconut oil
  • ½ tsp vanilla extract
  • Chocolate Truffle Filling:
  • 1 can full fat coconut milk
  • 3 tbs coconut oil
  • 1 cup dark chocolate or chocolate chips (Enjoy Life Chocolate Chips)
  • 1 tbs vanilla extract
  • ⅛ tsp ground cinnamon


  1. grind the pecans until coarse meal using a food processor or a blender and place it in a bowl
  2. remove pits from dates and process until creamy
  3. mix the dates with the ground pecans, cacao powder, vanilla and coconut oil
  4. line a 7×5 glass baking dish with parchment paper and spread the mixture until evenly distributed
  5. Chocolate Truffle Filling:
  6. in a saucepan mix the coconut milk and coconut oil and heat it until it starts to bubble, but not boil
  7. remove from the stove and mix in the dark chocolate, vanilla and cinnamon
  8. return to the stove and simmer for about 3 minutes, stirring constantly
  9. spread the mixture evenly over the crust and freeze for about 3 hours
  10. let it sit at room temperature for 15 minutes before serving. Keep frozen.

So are you drooling now??

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No-Bake ‘Cheesecake’ Bars

Posted April 6, 2013 By Sandy

If you are like me, there are some things, like No-Bake Cheesecake Bars, that I really miss since going Gluten Free and Vegan.  So I notice when I find a Cheesecake recipe will fit into my special diet.  After all, why should be go without all the good tasting stuff just because we chose to eat healthier?

Chef Amber Shea has developed the perfect solution in our featured recipe …..  (Check out her link to see the full recipe.)

Cheesecake bars

Photo courtesy of Chef Amber Shea

Does this look absolutely delicious??

I would think  coconut nectar could replace the maple syrup, if you wanted.  And any nut — pecan or walnuts especially — could be substituted for the almonds.

Make sure to access the original recipe as Chef Amber shares lots of photos to help make this wonderful dessert a success!

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Coco-Coconut Cream

Posted December 27, 2012 By Sandy

We had a wonderful Christmas!  We attended our church celebration on Friday — wonderful potluck, movie and singing.  Our celebration service was shared with another nearby church, so we had a full house.

On Saturday, my step-daughters and their families came over for a holiday meal and a small exchange of gifts.  Most of my step daughters live within 175 miles (or less), but it has been a long time since we have all been together!  Unfortunately, my own daughter and her fiance moved 225 miles south of here, so I was unable to see them.  🙁

Good timing on the get-together(s) as it started snowing right after that and we have been snowed ever since (curvy steep driveway — don’t want to drive it unless it is well plowed).

I hope you and your family had a wonderful Christmas as well.

So I found this delicous sounding recipe for Gluten Free Vegan Coco-Coconut Cream.  If you were looking for something special for your New Year’s meal or celebration, you might want to try this recipe from Inspired Eats.


Coco-Coconut Cream

Recipe Type: Cream Dessert
Author: Inspired Eats
  • 1 Can Full Fat Coconut Milk
  • 1/4 Cup Raw Cocoa
  • 1/2 Tsp Pure GF Vanilla Extract
  • Sweetener of choice, to taste
  1. Open a can of Full-fat Coconut Milk and leave in fridge overnight (best for full, whipped creamy dessert).
  2. Pour Coconut Milk into mixing bowl.
  3. Add Cocoa and Vanilla Extract.
  4. Whip on low speed for 1-2 minutes until fully blended.
  5. Add sweetener of choice in 1/4 tsp doses until desired sweetness is reached.

Simple, short …. but delicious!

Happy New Year!!

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No-Bake Pumpkin Cheesecake

Posted November 16, 2012 By Sandy

In one of my last posts, I included a list of Gluten Free Vegan Pumpkin Pie recipes.  Well, today, I found this No-Bake Pumpkin Cheesecake recipe!!  And it does not include soy or tofu!!

The recipe is from Laura Friendly‘s Gluten and Dairy free blog/website.

No-Bake Pumpkin Cheesecake

Recipe Type: Holiday Dessert
Author: Laura Friendly
Prep time:
Total time:
  • GF & DF Crust: 12 dates, pits removed, soaked in water for 30 minutes, drained
  • (save water)
  • 4 to 6 tbsp date water
  • 1/2 tsp salt
  • 2 cups raw almonds
  • 1/4 cup coconut oil, melted
  • Pumpkin Cheesecake Filling: 2 cups raw cashews, soaked in water overnight, drained
  • 1-1/2 cups cooked pumpkin (fresh or canned)
  • 2/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • (or to taste)
  • 1/4 cup fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  1. GF & DF Crust: In a blender or food processor add the dates, date water and salt. Blend until it becomes a paste. Set aside.
  2. In a food processor, add the almonds and pulse until they become a coarse meal.
  3. Add in the date paste and coconut oil and pulse until the mixture starts to mold together.
  4. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides.
  5. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes).
  6. Pumpkin Cheesecake Filling: In a blender or food processor, add cashews, pumpkin, coconut oil, maple syrup, lemon juice, vinegar, vanilla, salt, cinnamon and nutmeg.
  7. Blend until the mixture is smooth. note: if the mixture is too thick to blend, add coconut milk, 1 tbsp at a time, until the mixture thins slightly
  8. Pour mixture into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 1 hour, or overnight.
  9. Before serving, gently run a knife around the edge of the springform pan, before unlocking it.


My husband is a big pumpkin and a big cheesecake lover!!  I’ll bet I will be making this recipe soon!

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Pumpkin Chia Pudding

Posted October 5, 2012 By Sandy

With the cooler temps this week, my brain is moving into fall mode — in other words, I am thinking about seasonal fall dishes.  This Pumpkin Chia Pudding fits the bill in my book.  Not only that, my husband loves anything pumpkin, so I am always on the look-out for pumpkin recipes.

Hope you like this one from the Free People Blog (we have been featuring quite a few recipes from there lately!)

Picture courtesy of Free People Blog

Pumpkin Chia Pudding

Recipe Type: Dessert
Author: Beth from Tasty Yummies — posted on Free People Blog
Serves: 2-4
  • 1 cup coconut milk (the canned kind – lite or full-fat)
  • 1 cup unsweetened almond milk (or other non-dairy milk of your choice)
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of ground cloves
  • 5 medjool dates, pits removed
  • 3 tablespoons chia seeds
  1. Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.
  2. Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.


Beth recommends making your own pumpkin puree from scratch.  That is very doable, but having done it before, it was way more work than I would want to do again!!

But do read her comments about Chia seeds.  They are very nutritious and give thickening to the pudding.

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Gluten Free Vegan Dessert Day!

Posted September 20, 2012 By Sandy

What is more fun than a Gluten Free Vegan Dessert Day!!

I have found several recipes on a couple different sites that offer some wonderful Gluten Free Vegan Desserts!

First is Living Without’s Gluten Free Pound Cake!  To give you a quick look at what is in this Pound Cake, check out the ingredients below:

3 cups gluten-free all purpose flour blend
2 teaspoons baking powder
2 teaspoons guar gum or xanthan gum
½ teaspoon salt
2 cups sugar
1 cup unsalted butter or dairy-free margarine of choice
2 large eggs or egg replacement*
1 cup milk or dairy-free milk of choice (coconut milk works well)
3-4 teaspoons pure vanilla extract or other gluten-free flavoring extract

If you want to see the rest of the recipe and the extra tips, read the full recipe!


I also found a wonderful site/post called Shape with ELEVEN luscious Gluten Free Vegan Desserts!

Here is the list of what they have:

  • Chocolate Panna Cotta (very decadent!)
  • Chunky Monkey Ice Cream (great with the pound cake above!)
  • Raw Cookie Dough (that is good for you!)
  • Key Lime Pie (you won’t believe what is in this pie!)
  • Gooey Louie Bean Brownies (unbelievably good)
  • Peppermint Patties (lots of coconut ingredients)
  • Lime Raspberry Cheesecake (contains tofu)
  • Thin Mint Cookies (like the Girl Scout cookies, only GF and Vegan)
  • Herbal Lemon Sorbet (for adults only!)
  • Blueberry Apple Pie (lovely Gluten Free crust)
  • Fondue Dip (dates, avocado and maple syrup!)

Check out the recipes and pictures on Shape’s Healthy Eating Section.


If those Gluten Free Vegan Dessert dishes are not enough for you, check out my Squidoo page on Lover’s Blush Tart  for the most decadent dessert!

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Vegan Sugar Cookie Shake

Posted August 6, 2012 By Sandy

Ran across this recipe and couldn’t resist!  Actually, I figured it would be full or sugar — and then it would violate my unwritten rules to post it!!  (what good is Gluten Free Vegan recipes if they are full of other unhealthy ingredients?).

To my surprise, this Vegan Sugar Cookie shake recipe sounds wonderful.  And the author, Chef Amber Shea of Almost Vegan, lists several different variations –including a nut free option!

Sugar Cookie Shake

1 small or ½ large banana, peeled and frozen
1 cup filtered water
1 oz. (scant ¼ cup) raw macadamia nuts
1 scoop vanilla-flavored nondairy protein powder (like Sunwarrior)
½ teaspoon maca powder (optional, but awesome)
¼ teaspoon vanilla extract
Pinch of sea salt
Stevia, if needed

Combine all ingredients in a high-speed blender and blend until completely smooth. Taste for sweetness and add some stevia if desired. Serve immediately.

READ FULL POST — including variations!

If you are looking for similar recipes from Chef Amber Shea, she has a cookbook called, Practically Raw.  Check it out here:

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Cool Blueberry Recipes

Posted July 12, 2012 By Sandy

Blueberry season is here and I have a couple Cool Blueberry Recipes to share with you. Both are Vegan and Gluten Free:

  1. Blueberry Lavender Vanilla Ice Cream
  2. Blueberry Bliss Smoothie

Of course, living in huckleberry country, I would substitute huckleberries for the blueberries — but for the rest of the country, blueberries will work great too!

Blueberry Lavender Vanilla Ice Cream – Vegan, Gluten-free, Refined Sugar-free


1 quart fresh blueberries
1/2 cup maple syrup (honey or agave)
1 cup water
2 1/2 cups full fat organic coconut milk (about 1 1/2 cans)
2 tablespoons dried culinary lavender blossoms
1 vanilla bean (or an additional 1-2 tablespoons of vanilla extract at the end)
1 cup unsweetened organic vanilla almond milk
1 teaspoon vanilla extract


In a large sauce pan over medium-heat, add blueberries, maple syrup and 1 cup water, bring to the start of a boil then drop the heat down and allow it to simmer for about 5-8 minutes. Continue simmering until the berries begin to pop and break open, remove from the heat and using a fine strainer, pour the mixture into the strainer, over a bowl, catching the berries. Then add the syrup back to the saucepan and add the blueberries to the pitcher of your blender and set aside.

Add the coconut milk and lavender to the pan with the blueberry syrup. Slice open the vanilla bean and scrape the seeds into the pan, then go ahead and toss the whole bean in, too. Over a medium-high heat, allow to mixture to simmer for about 5 minutes, then remove from the pan from the heat, cover and allow the lavender and vanilla to infuse for about 15 minutes or longer.

Using the fine strainer, strain the liquid into the blender with the blueberries, gently pressing down onto the lavender and the vanilla bean to get all of the flavor. Add the extra vanilla and the almond milk and blend until very smooth.

Pour the mixture into a large glass bowl, cover and place in the refrigerator for at least a few hours, or overnight. I usually just leave it overnight.

Once chilled, pour the mixture into an ice cream maker and process according to manufacturer’s directions. Eat right away as a soft-serve or add to a freezable container and place in the freezer for at least 8 hours or longer, to firm up. Freeze until it is firm enough to scoop.


Now before you turn your nose up to the lavender, I suggest you try some.  We have a company here in Idaho that specializes in lavender cookies, cakes, etc. and they are very popular!  And make sure to check out the original post for further tips on making this recipes.

Blueberry Bliss Smoothie! (Dairy Free, Refined Sugar Free & Vegan)

Add to Vitamix or Blender:

2 cups almond milk (unsweetened vanilla or homemade)
2 cups water
2 cups spinach
2 cups frozen blueberries
2 spoonfuls acai berry powder
4 Tbsp. pure maple syrup (or raw honey)
1/3 cup chia seeds
1 tsp. pure vanilla extract

Blend on high for 1 minute. Pour into glasses and enjoy!  Makes 6 servings.


I love this smoothie recipe — of course, it is very much like my own!!  I, of course, use coconut milk rather than almond milk.  But I never thought about using chia seeds in my smoothie.  I’ll try that next time I make one.  Oh and check for sweetness:  You may not need the maple syrup (I never put sweetener in my smoothies …. but then I use ripe bananas in addition to the berries which adds extra natural sweetener!).

If you are interested in more smoothie recipes, check out my Squidoo Page:  Easy Healthy Smoothies.


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