Recipe Day! DESSERTS!

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Black Bean Truffles, Coconut Panna Cotta Ice Cream, Maple-Rosemary Almonds, Maple Roasted Bananas

Well, I’m so far behind in getting recipes that I’ve found and tried out, up here for you!  It just blows my mind as to where all my time has gone!  So, I’m going to put the above featured recipes here for you to try and comment on.  Let me know how you like them and if you made any changes.




Maple Rosemary Almonds, a set on Flickr.

This recipe is very easy and very good.  Folks think you bought them! This recipe is a Rachel Ray recipe, you can find the original version here at Rachel Ray Magazine/Maple-Rosemary Almonds and I have it here also.

2 cups unsalted roasted almonds
2 tablespoons maple syrup
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons vegetable oil
In bowl, mix all ingredients. Scrape onto parchment-lined baking sheet. Bake, stirring once, until golden and toasted, about 15 minutes.




Coconut Panna Cotta Ice Cream, a set on Flickr.

This recipe I’ve had for a long time and never had the chance to make it for one reason or another.  This recipe comes from Carrie Vitt at Deliciously Organic.  The only change I made was, I made it into ice cream and I used frozen blueberries.

For the panna cotta:

4 cups full fat coconut milk, divided (I prefer Native Forest or Natural Value)
1 tablespoon unflavored gelatin
1⁄3 cup raw honey
2 teaspoons vanilla extract
1 cup seasonal berries


Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.

Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.

Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.

Now, after 5 hours mine had not set and we were taking this to a friends house for dessert. So, what to do??? Pull out the ice cream maker and make ice cream!




Black Bean Chocolate Truffles, a set on Flickr.

This wonderful recipe I came across on Pinterest.  It is by Ambitious Kitchens blog.  I did omit the protein powder and added more of the cocoa powder, which she gives the option for in the recipe.

1- 15 oz can low-sodium or no salt added organic black beans, rinsed and drained, and patted dry
1 scoop chocolate protein powder of choice (can use vegan if desired)
1 1/2 tablespoons coconut oil, plus 1 teaspoon for chocolate coating
2 tablespoons pure maple syrup

5 tablespoons good-quality unsweetened cocoa powder
3.5 oz good quality chocolate, chopped (vegan, if desired)
Toppings, if desired: sprinkles, flaked coconut, and/or chopped nuts

Place black beans, 1 1/2 tablespoons coconut oil, and maple syrup in large bowl of food processor; process until very smooth in consistency. You may need to scrap down the sides. Slowly add in cocoa powder and chocolate protein powder (if desired). Taste and add more cocoa powder if necessary.
If you decide not to add in protein powder, simply replace with about 3 more tablespoons of cocoa powder or until batter tastes chocolaty enough to your liking.
Place truffle batter in fridge for about 20 minutes. After 20 minutes, remove from fridge and form batter into 12 even dough balls; roll them with your hands like you would roll a sugar cookie. A tip: You can use latex gloves if you don’t want messy hands! Place truffles baking sheet lined with parchment paper and place back in fridge while you make chocolate coating.
Heat chocolate and 1 teaspoon coconut oil in small saucepan on very low. Stir every so often until chocolate has melted and is smooth. Remove from heat. Coat each truffle in chocolate by using a fork or toothpick (they don’t have to be perfect!). Roll in sprinkles, nuts or coconut if desired. Place back on parchment paper and back to the fridge for 10 minutes. Enjoy!
Feel free to coat the truffles in whatever you’d like.
To make them vegan, be sure to use vegan chocolate and a vegan chocolate protein powder.
These will keep for a few days in the fridge…if they last that long!




Maple Roasted Bananas, a set on Flickr.

I believe this recipe also was on Pinterest,  it comes from the Pastry Affair blog.  I generally make plantains similarly but I make them in the fry pan.  I find the fry pan easier.  This recipe works for either plantains or bananas, if you use plantains, when you flip them over, smash them down.  I didn’t make the Cinnamon Whipped cream, I didn’t use them as a dessert, I used them as a side with dinner.

Maple Roasted Bananas with Cinnamon Whipped Cream

Yields approx. 4 servings

Roasted Bananas
4 ripe bananas
1/2 cup maple syrup
3 tablespoons brown sugar
1 tablespoon lemon juice (or dark rum)
1/2 teaspoon cinnamon

Preheat oven to 375 degrees F.

Cinnamon Whipped Cream
1 cup cream
1 teaspoon cinnamon

In a medium bowl, mix together the cream and cinnamon until hard peaks form. Serve immediately.


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