I want something snacky!
Haven't we all said (or, at least thought) that occasionally? Of course, nothing hits the spot quite the way dessert does.
Here are six yummy desserts to tame the snack monster with, including Sweet Potato Pie and No-Churn Strawberry-Lemonade Sorbet. Enjoy!
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
SWEET POTATO PIE
This is from the infamous long-since-forgotten emailing list. Makes 2 pies
Ingredients
Pie filling:
1 1/2 stick of butter
4 peeled medium sweet potatoes (yams)
1 1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 large eggs
1 cup sugar
Juice from 1/2 lemon
2 tbsp. vanilla flavor
2 8” shallow pie shell/crust
Directions
Boil sweet potatoes in large covered pot for 30 minutes or until soft. Drain the sweet potatoes. In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth. Pour 1/2 of the sweet potato filling into each pie shell/crust. Bake the pies at 350 degrees until crust is light brown (25-30 minutes). Allow pies to cool for 30 minutes. Serve with whipped cream or topping of your choice.
NO-CHURN STRAWBERRY-LEMONADE SORBET
This recipe, from the Food Network, begins, "The nostalgic flavors of a classic summertime drink come together in the easiest ever two-ingredient sorbet. The trick? It's made in a food processor rather than an ice cream machine."
Active Time: 10 minutes; Total Time: 1 hour 10 minutes (includes freezing time); Makes 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-strawberry-lemonade-sorbet-8813666.
Ingredients
16 ounces (about 4 cups) frozen strawberries
3 tablespoons frozen lemonade concentrate
Directions
Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
BLUEBERRY CRUMBLE
This is from the Food Network. Prep Time: 20 minutes; Inactive: 10 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/blueberry-crumble-recipe-1956497.
Ingredients
Filling:
1 teaspoon unsalted butter, softened
2 pints blueberries, or any other berry
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup apple cider or orange juice
1 teaspoon vanilla extract
Streusel Topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped, toasted almonds
Directions
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
CRUNCHY CHOCOLATE TRUFFLE PIE
This comes from Shannon Allison-Leszek in the October 2005 issue of Vegetarian Times, page 82. The recipe begins, "When she’s not bartending at her in-laws’ restaurant or taking care of her two-year-old, Shannon Allison-Leszek spends her time cooking delicious vegan food that even her non-veg family members love. The surprising list of ingredients in this recipe add up to chocolate heaven—hats off to Shannon for finding just the right balance of flavors and textures. (She confided that it took several tries to get it just right.) 1st-place winner in the 2005 Recipe Contest."
Makes 12 servings
To view this yumminess online, go to https://www.vegetariantimes.com/recipes/crunchy-chocolate-truffle-pie/.
Ingredients
1 cup semi-sweet chocolate chips
1 12-oz. container firm silken tofu
1/2 cup pure maple syrup
1 cup creamy peanut butter
1 9-inch premade graham cracker crust
1/2 cup chopped chocolate-covered pretzels
Preparation
Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds. Stir chocolate, and heat 30 seconds more. Repeat heating and stirring until chocolate is just melted. Set aside.
Combine tofu and maple syrup in food processor, and blend 3 minutes, or until smooth. Add peanut butter, and process until smooth. Add melted chocolate, and process once more until smooth.
Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.
