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Plant-Based Cream Cheez

Triple Berry Cream Pie

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Triple Berry Cream Pie

A fresh and tasty berry pie perfect for the spring and summer months.
Recipe Type: Plant Based, Raw, Gluten Free, Vegan
Author: Deborah Peoples
Prep time:
Total time:
Serves: serves 8
This is a delicious warm weather dessert made with fresh, ripe berries.  Because it is made with whole food ingredients, you don’t have to feel guilty about enjoying a slice.  This is the time of year that berries are in great abundance, so their flavors are perfectly sweet and their nutrients are high.  I had purchased a bunch of organic berries from the market so I could make a delicious dessert for the family, I just wasn’t sure what I was going to make yet.  I finally decided on pie and am so glad that I did  because it came out super good!   It’s cold, sweet, tangy, and nutritious.   You get protein from the almonds and cashews, tons of vitamin C from the strawberries, antioxidants from the blueberries and raspberries, fiber, potassium, and high levels of phytochemicals to help protect your cells from damage.  Berries also keep you mentally sharp, boost heart health, and make us feel full.  Why not have a dessert that not only tastes delicious, but is nutrient dense too!

Ingredients

  • For the filling
  • 2 1/2 cups raw cashews
  • 2 1/2 cups fresh strawberries
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil
  • 1/3 cup coconut butter
  • juice of one lemon (about 2-3 tbsp)
  • For the crust
  • 1 cup raw almonds
  • 1 cup coconut flakes(not sweetened)
  • 10 medjool dates
  • Glaze
  • 3 medjool dates
  • 2 cups mixed berries(raspberries, blueberries, strawberries)
  • You will also need an extra 2 cups of fresh blueberries and raspberries
  • **Please buy organic berries if possible, they are on the dirty dozen list of most highly sprayed crop*

Instructions

  1. For the crust, add all of the ingredients to your food processor and processor until everything is crumbly and sticky. Line a 9″ spring form pan with parchment paper, bottom and sides. Place the crumbly mixture into the pan and press to form a crust. Set aside
  2. Soak the raw cashews for at least 6 hrs and then rinse well and add to your high speed blender(if you do not have a high speed blender, a food processor will work).
  3. Add the 2 1/2 cups of fresh sliced strawberries to the blender
  4. Next add the maple syrup, the oil, the butter, and the lemon juice
  5. Blend on high until smooth and creamy. Pour the mixture into your prepared pie crust.
  6. Next, evenly spread the 2 cups of mixed berries to the top.
  7. To make the glaze, add the berries and the dates to your high speed blender and been until smooth. Pour over the top of the pie. You will need to allow this pie to set in the refrigerator for at least 8 hrs to set, so plan ahead.
  8. Enjoy!

No Bakes

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No Bakes
Recipe Type: Vegan, Gluten Free,Plant Based
Author: Debbie Peoples
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Serves: 20 squares
A delicious no bake that can be a before workout energy boost or a dessert
Ingredients
  • 1 cup peanut, almond, or other favorite nut or seed buter
  • 2 cups oats (Not quick and gluten free. I like Bobs Red Mill)
  • 1 cup organic golden or Thompson raisins
  • 1 cup raw pepitas
  • 1 cup hemp hearts
  • 1/4 cup chia seeds
  • 1/2 cup coconut oil
  • 1/3 cup maple syrup or honey
  • 3 tbsp raw cacao
  • 2 tbsp lucuma powder(optional)
Instructions
  1. In a heavy saucepan, melt the nut or seed butter, coconut oil, and maple syrup or honey together on low heat. Turn heat off once all mixed together
  2. Place all the rest of the dry ingredients in a large mixing bowl and stir together
  3. Add the melted ingredients and stir well to combine
  4. In a lined with seran wrap or parchment paper for easy removal 9×13 dish, press in the mixture and the place in the freezer for about thirty minutes to set
  5. Grab the edges of the liner to pull out the no bakes from the dish and place on a cutting board to cut into squares
  6. I store these in the refrigerator in a glass jar
  7. Enjoy!

These are delicious no bake bars that can be eaten as a snack, dessert, or even a grab and go energy boost before a work out.  These have fiber, protein, vitamins and minerals, healthy fats, and are sure to keep you satisfied for a few hours. IMG_9032

Strawberry Ice Dream

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Strawberry Ice Dream
Recipe Type: Vegan Gluten Free Plant Based
Author: Debbie Peoples
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Serves: 2
A delicious plant based frozen dessert
Ingredients
  • 3 cups organic frozen strawberries
  • 3 tbsp coconut cream
  • 2 tbsp maple syrup or honey(optional)
  • 1 tsp probiotics powder(optional)
Instructions
  1. Place all ingredients in a food processor or high speed blender and blend well
  2. Serve
  3. Enjoy!

My niece Ellie loves to come visit me and when she does, I love offering her healthy treats.IMG_9148

I know that most kids love frozen treats, but nowadays we have to worry about GMO’s and artificial ingredients.  This dessert is so delicious and tastes better than ice-cream,  except that there is no cream in this dessert, or artificial colors, flavors, GMO’s, or preservatives. There are only wholesome organic ingredients and made with vitamin L, love.  Because GMO’s have been proven to destroy our healthy gut bacteria and are everywhere, I love adding probiotics powder to raw recipes whenever I can.  This is such an easy dessert to make as long as you have frozen fruit on hand and it is so satisfying, delicious, and  only takes a few minutes to make.  I usually keep a can of Thai Kitchen or 365 brand organic coconut milk in the fridge because these brands once cold, the cream separates from the water, and that is the cream that I use in this recipe.  If you don’t have coconut cream on hand, a frozen banana works well to add creaminess.

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Chocolate Pudding

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Chocolate Pudding
Recipe Type: Plant Based Vegan Gluten Free
Author: Debbie Peoples
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Serves: 8-10 servings
Such a delicious chocolate pudding with tons of nutrients!
Ingredients
  • 15 medjool dates (soaked)
  • 5 medium avocados
  • 3/4 cup raw cacao
  • 1/4 cup maple syrup
  • 1/4 cup non dairy milk
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • cacao nibs (optional)
Instructions
  1. Drain the dates and add to the vitamix first with the maple syrup, milk, vanilla, and salt
  2. Mix for a few seconds and then add the cacao and avocados. At this point you will need to use the tamper and keep mixing until all the ingredients have combined and the mixture is chocolatey and smooth
  3. Store in a sealed glass container in the refrigerator
  4. Sprinkle with cacao nibs when serving
  5. Enjoy!

 

Chocolate Chip Cookies

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Chocolate Chip Cookies
Recipe Type: Plant Based gluten Free vegan
Author: Debbie Peoples
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Serves: 3 dozen
A crispy delicious plant based and gluten free cookie
Ingredients
  • 2 cups gluten free one to one baking flour (I like Bob’s Red Mill)
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup coconut oil (not melted)
  • 1/4 cup nondairy milk
  • 1 tsp vanilla
  • 3/4 cup vegan chocolate chips
  • 3/4 cup walnuts(optional)or other seed such as pumpkin
  • 3/4 cup raisins(optional)
Instructions
  1. Preheat oven to 350 degrees
  2. Cream the coconut sugar, coconut oil, and vanilla
  3. Next add all of the dry ingredients and mix while adding in the milk
  4. When everything is mixed well you can add the chocolate chips and nuts and other optional mix ins
  5. Shape into balls and place on a parchment lined baking sheet then press down to form cookie shape
  6. Bake for 10-12 min

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Chocolate Birthday Cake

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Chocolate Birthday Cake
Recipe Type: Vegan Gluten Free Plant Based
Author: Debbie Peoples
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Ingredients
  • 1 1/4 cup gluten free flour (I love Bobs Red Mill gluten free one to one baking flour)
  • 1 cup coconut sugar
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup coffee
  • 1/3 cup avocado oil
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar(I use Braggs)
  • FROSTING
  • 1 can full fat coconut milk
  • 1 1/2 packages of enjoy life vegan chocolate chips
Instructions
  1. Preheat oven to 350 degrees
  2. Place flour, sugar, cocoa, salt, and baking soda in a mixing bowl and stir well to combine
  3. Add coffee, oil, vanilla, and ACV to the bowl and stir well to combine
  4. Add to greased 9″ cake round or two smaller 6″ pans
  5. Bake for 30 minutes
  6. To make the frosting, in a heavy bottomed pan on low heat, melt the can of coconut milk with the 1 1/2 packages of vegan chips together. Once all melted and combined, allow to cool completely before frosting the cake.
  7. After the cake has cooled completely, I cut the cake in half and put the frosting in the middle, and then frosted the outside. I store in the refrigerator before serving. Enjoy!

IMG_8566Around here, aside from Valentines Day, the month of February brings 3 birthdays in my family including my mamasita Modesta, my little brother Ardi, and yours truly, me.  I love making the people I love good food to eat, it brings me so much pleasure.  This year I made my mom and my brother personal chocolate birthday cakes for them to enjoy.  They are the best vegan and gluten free chocolate cakes ever!  And the frosting is nothing but luscious!  Enjoy!

Dark Chocolate Energy Balls

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Dark Chocolate Energy Balls
Recipe Type: Vegan, Gluten Free, Raw
Author: Debbie Peoples
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Serves: 48 balls
Ingredients
  • 1 cup raw almond butter
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 20 dates
  • 12 oz package raw almonds
  • 2 cups oats (gluten free and not quick oats)
  • 1 cup hemp hearts
  • 1/2 cup chia seeds
  • 1/2 cup raw cacao
  • 1/2 tsp himalayan salt
Instructions
  1. In a double boiler, slightly warm almond butter, coconut oil, and maple syrup until all melted together and remove from heat
  2. In a food processor add the almonds and process until crumbly, but not flour
  3. Pit the dates and add to the almonds and process until mixed well
  4. Add the oats, hemp hearts, chia, raw cacao, and salt and process until all combined
  5. Add to a mixing bowl and now pour the almond butter mixture into the bowl and stir well to combine
  6. Form into balls and roll into more raw cacao
  7. Freeze to set for about 30-45 min
  8. Store in refrigerator
  9. Enjoy!!

Are you looking for an afternoon pick me up?  For a delicious snack that has protein, iron, magnesium, potassium, calcium, IMG_8499fiber, and much more?  Oh, and that tastes delicious and is good enough to be a dessert?  Well this is it!  These can be enjoyed before or after a workout, to satisfy a chocolate craving, or as a quick snack.  Enjoy!

Chocolate Chip and Walnut Brownies

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Chocolate Chip and Walnut Brownies
Recipe Type: Vegan, Gluten Free
Author: Debbie Peoples
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Serves: 12 squares
Ingredients
  • 1 cup gluten free flour (I use Bob’s Red Mill one to one gluten free baking flour)
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup walnut pieces
  • 1 cup vegan chocolate chips
  • 2 tbsp ground flax 6 tbsp water(for egg)
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil
  • 1 tsp vanilla
Instructions
  1. Pre-heat oven to 350 degrees
  2. Add the flour, cocoa, soda, and salt to a mixing bowl and stir together to mix
  3. Add the chocolate chips and walnuts and stir until all combined
  4. Add the flax egg, oil, maple syrup, and vanilla and stir well until all combined
  5. Add to an oiled glass baking dish such as a 9×9 (I used an 8×6) or 8 inch square
  6. Bake for 25 minutes

IMG_8443For being vegan and gluten free, these brownies are moist, chewy, and delicious!

Raw Brownie Bites

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Raw Brownie Bites
Recipe Type: Raw Dessert
Cuisine: Raw
Author: Debbie Peoples
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Cook time:
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Serves: 24 squares
Ingredients
  • 12 ounces of raw almonds
  • 20 medjool dates
  • 1/2 cup raw cacao
  • 1/2 cup raw coconut butter (melted)
  • 1/4 cup maple syrup
  • 1/4 tsp Himalayan salt
  • Cacao nibs (optional)
Instructions
  1. Place almonds in the food processor and process until you have a nice flour(not butter)
  2. Next add the pitted dates and process until dates are all chopped up and crumbly
  3. Add the raw cacao and pulse a few times to mix in
  4. Lastly add the coconut butter, maple syrup, and salt
  5. Pulse until all mixed together
  6. Next line a 9 x 13 pan with saran wrap (for easy removal) and put in the mixture and press in. I usually place a piece of saran wrap on top and roll.
  7. Lastly sprinkle the nibs on top and gently press them in and place in freezer for 20-30 min to set
  8. Place brownies on a cutting board and cut into squares. I store mine in a glass jar in the refrigerator
  9. Enjoy!

These brownies are so chocolatey and delicious and are so quick and simple to make when you are pinched for time.  They are sure to satisfy you if you are looking for a quick snack or energy boost during the day and make a yummy treat for kids without all of the chemicals and processed ingredients.  The raw cacao provides you with tons of antioxidants, iron, magnesium, and zinc, the dates are loaded with vitamins, minerals, potassium, and phytonutrients,  and the almonds are loaded with vitamin E and calcium.  Your body will be thankful and will preform optimally when you eat right!IMG_8296

Peanut Butter Brownies

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Peanut Butter Brownies
Recipe Type: Dessert
Cuisine: vegan and gluten free
Author: Debbie Peoples
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Cook time:
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Ingredients
  • 2 cups oat flour (you can make your own by blending gluten free oats in a high speed blender)
  • 2 tbsp flax seed, ground, plus 6 tbsp water
  • 1 cup peanut butter
  • 2/3 cup non dairy milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 1/2 cup cocoa
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • dark chocolate chips (vegan) (optional for top sprinkles)
Instructions
  1. Pre-heat your oven to 350 degrees and grease a 9 x 11 baking dish
  2. In a separate bowl, place your ground flax seed with water and stir and set aside while you prepare your other ingredients.
  3. Put all of your dry ingredients in a mixing bowl and stir together
  4. Next add all of your wet ingredients and stir until well combined
  5. Scrape into your greased baking dish
  6. Sprinkle the chocolate chips on top(if you decided to use them) and lightly push them in
  7. Bake for 25 min
  8. Let cool and enjoy! These brownies taste good cold

I love figuring out a new vegan and gluten free recipe that is so good and tastes even better than the original counterpart.  These brownies are dense, chocolatey, chewy, and delicious!

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