Plant Based Diet Dessert

Plant Based Diet Dessert

A plant based diet dessert doesn’t have to be complicated. It can be as simple as cutting up some fresh, seasonal fruit and topping it off with some whipped coconut cream. Or, better yet, you can just blend up some frozen bananas with any other frozen fruit of your choice to make a delicious, healthy ice cream! The best part about a plant-based diet dessert is that it is actually nutritious.

First up we have a blueberry ice cream with a berry swirl! This plant based ice cream is a sweet, nutritious treat. The combination of nut butter and dates give this ice cream a delectable, smooth and creamy taste.

There are two parts to this scrumptious blueberry ice cream with a berry swirl:

  1. The berry swirl is made with frozen berries and some maple syrup or even agave nectar, whichever you prefer. You can use any type of frozen berries that you like, but we just used wild Maine blueberries. A mixed berry blend would be delicious or you could even go with just one color like red and use raspberries and strawberries. The berries are cooked over a low simmer until they break down into a thick sauce. Then you’ll add in a slurry (arrowroot start with a small amount of sauce) to thicken up the mixture.
  2. The blueberry ice cream base is made by blending together fresh blueberries, raw cashews, Medjool dates, plant based milk, raw cashew butter, a little bit of either maple syrup or agave nectar, vanilla, and a dash of Himalayan salt until smooth and creamy. I’d recommend using a high-speed blender here for optimal results.

Plant Based Diet Dessert Recipe: Blueberry Ice Cream with Swirl

Ingredients:

Berry Swirl

  • 12 ounces frozen berries (approximately 2.5 cups)
  • 2 tablespoons pure maple syrup or agave nectar
  • 1 teaspoon arrowroot starch

Blueberry Ice Cream

  • 1 cup raw cashews, soaked in hot water for 2 hours until plump and soft
  • 1-pound fresh blueberries (approximately 3 cups)
  • 1.5 cups unsweetened plant milk (I used soy, but pea milk works great too)
  • 1 cup pitted Medjool dates (soaked in hot water for 1 hour)
  • 2/3 unsweetened raw cashew butter
  • 2 tablespoons pure maple syrup or agave nectar
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon Himalayan pink salt, fine grain

Method

For the berry swirl

  1. In a medium sized saucepan, stir together the frozen berries and either maple syrup or agave nectar over medium-high heat. Bring the mixture to a solid simmer, then reduce the head down to medium-low, cover, and allow to simmer for approximately 10 minutes or until all of the fruit has broken down. Be sure to stir continuously. Scoop out approximately ¼ cup of the mixture and briskly whisk in the arrowroot powder to create a slurry. Make sure not to leave any lumps of the powder. Return the slurry mixture into the saucepan and reduce the heat to low. Continue cooking for 5 minutes until the sauce fully thickens making sure to stir constantly.
  2. Remove the sauce from the heat and stir to make sure that all of the berries have broken down. Mash them if necessary.
  3. Allow mixture to cool completely.

For the blueberry ice cream

  1. In a high-speed blender (Vitamix is recommended) combine the blueberries, soaked cashews, plant-based milk, dates, cashew butter, maple or agave, vanilla, and Himalayan pink salt. Blend on high for approximately 4 minutes until the mixture is completely smooth and creamy.

To assemble:

  1. Line a freezer-safe loaf sized pan (5”x10”) with parchment paper.
  2. Pour approximately one half of the ice cream base into the lined pan and then drizzle on the berry swirl. Use a chopstick to swirl them together. Top this with the remaining half of the ice cream base and drizzle the top with the remainder of the berry swirl. Once again, use the chopstick to swirl the berries with the ice cream.
  3. Cover the loaf pan gently with plastic wrap and free for a minimum of 6 hours, or until the ice cream has set up nicely.
  4. Allow the ice cream to sit at room temperature for approximately 20 minutes before serving.
  5. Store the reminder of the ice cream in the freezer, covered, for approximately one week.

Plant Based Diet Dessert Recipe: Acai Chia Pudding

Dessert, some might say is the most important meal of the day, should be hydrating, and nutrient dense in order to boost our energy levels and nourish our cells. It is so important to layer in antioxidants, superfoods, and fiber alongside fresh fruits for optimal health and nutrition. Who said that dessert can’t be healthy? (1)

Chia seeds are packed with fiber and Acai seeds are loaded with antioxidants. Acai are also packed with healthy fats and fiber. They help to increase energy production in the mitochondria, help the body to fight oxidative stress, and help to keep you hydrated.

All in all, it’s safe to say that you can share this dessert with family and friends knowing that you’re giving them something that is not only delicious but also nutritious.

Ingredients:

CHIA PUDDING

  • 4 tablespoons chia seeds
  • 1 cup plant milk
  • 1 teaspoon vanilla powder

ACAI SMOOTHIE

  • 1 tablespoon acai powder
  • 1 cup fresh berries of your choice
  • 1 ripe banana
  • 1 tablespoon cashew butter
  • 1 teaspoon unsweetened coconut flakes
  • 3 fresh mint leaves
  • ¼ cup plant milk
  • 2 teaspoons hemp hearts

TOPPINGS

  • Fresh fruit
  • hemp hearts
  • coconut flakes
  • mint leaves

Method:

  1. Add chia seeds, plant milk and vanilla powder into a medium sized bowl, mix to combine all of the ingredients and set this aside for approximately 15 minutes, until the chia seeds have absorbed all of the liquid.
  2. Add all of the smoothie ingredients into a high-speed blender and process until they form a creamy, smooth consistency.
  3. Mix the chia seed pudding together with the smoothie ingredients and stir until everything is fully combined and creamy.
  4. To serve place the chia seed pudding into clear glass bowls or jars and then top them off with fresh fruit, hemp hearts, coconut flakes, and mint leaves.
  5. Eat these immediately or store in the refrigerator until serving. The remainder can last for 2 days in the refrigerator.

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