Our eating healthy lifestyle does allow for some extra special treats now and then. They can be made declicious and beautiful using healthy whole food plant based ingredients yet they still taste indulgent and special. Even people who don’t eat a whole food plant based diet enjoy these desserts as much as I do. That just tickles me pink! Pick out a couple of recipes and try them this week.
If you are looking for a decadent chocolate dessert this one that was created by Debby from Healthy Librarian is sure to please. I haven’t made this Chocolate Ganache Pudding for a very long time – but just looking at the photo brings back fond memories.
Everyone loves Chocolate Dipped Strawberries. They are very easy to make and present beautifully.
Chocolate Banana Soft Serve is quick and easy if you already have some very ripe frozen bananas in the freezer. Top it off with a few little nuts and Cacao Nibs. Yum!
If you don’t have to have chocolate I highly recommend this amazing Raw Berry Crisp. It is simply delightful. It can be enjoyed by children and adults and even those who are not plant based think it’s scrumptious. I like to make it in individual dessert dishes – it makes everyone feel special.
This Apple Cinnamon Dessert Hummus tastes like a snicerdoodle cookie! Kids love it!
Make my Cherry Peach Cobbler and top it off with creamy Banana Cherry Soft Serve made in the Champion Juicer or Yonanas machine. Make them in individual ramekins for a special presention.
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On one of your images or talks of how you prepare your food for the week, you showed a container of cut up fruit. That was an epiphany for me! What a game changer that is becoming for me. I found a lovely ripe melon on sale and peeled and chopped it and stored it in the fridge. That makes desserts so easy. That will become a new habit and save me so much time. Thank you so much for sharing your tips and your processes. You have wonderful ideas.
Hi Honey Bee,
I am so glad that the cup up fruit has been a game changer for you. It is a simple step that makes things so much easier.
I hope all is well with you. Thank you for taking the time to leae a comment.
Happy Cooking,
Tami
I am new to your blog site, Tammi, and also very new to WFPB eating. As a matter of fact I am not yet completely converted, but I’m working on it.
I thought the Chocolate Ganache Pudding would be a nice treat for Valentine’s since us gals like all things chocolate. I made the yesterday and DH and I taste tested it last night. I layered the pudding with fresh raspberries. It was chocolaty enough and not overwhelmingly sweet. However, it felt a bit grainy and dry in my mouth. It was thick enough that I could thin it out a bit more. Also, since fresh raspberries are not in season they were dry and tasteless too. I’m so used to macerating them with sugar on the stovetop I’m not sure about how to handle this issue.
Hi Sue,
You know I haven’t made this recipe for about 5 years so I really don’t recall what the texture was like! In the description I talk about how thick it is and looking at the photo I can see that it does appear to be a bit thick and not creamyvelvety smooth. I do however recall it tasting decadent! If you have not completely adapted to a whole food plant based diet and are still having some regular type desserts or foods then the whole food plant based recipes may not taste as good to you right now. Plus we all have different taste and texture preferences. When we eliminate the fat from recipes such as this one there is going to be a different mouth feel to it because the fat is what makes some recipes feel all creamy to our tongue. There is a period of what we call neuroadaptation that has to happen when we transition to a whole food plant based SOfas free lifestyle. Sofas stands for salt, oil flour, alchohol and sugar free lifestyle. It can take from 30 -120 days to neuroadapt when we completely abstain from those foods. While we are going through the process some whole natural foods won’t taste good to us. After we neuroadapt and go back and try the foods again magically they taste good to us! I don’t know where you are in your journey and if that is what is going on for your or if you just don’t like this recipe. Of course the raspberries and strawberries right now are not going to be as sweet as when they are truly in season. There really isn’t anything we can do about that since we don’t use sugar. If you wanted to puree them and add some dates you could do that and you would have a sweeter raspberry sauce but it would be more caloricaly dense because of the dates.
Wishing you all the best on your whole food plant based journey.
Tami