1. Cherry-Strawberry Chia Seed Fool
A vegan twist on the classic berry fool! I used whipped vanilla bean coconut cream and paired it with a delightful cherry-strawberry chia seed jam with lemon and vanilla. This dish requires some advance preparation so be sure to put the cans of coconut milk in the fridge the day before so the coconut cream can solidify. The jam also requires cooling, so you’ll need at least 2 hours to chill it in the fridge before layering the dessert. See Recipe Details!
2. Chocolate Pots De Crème
I love when a recipe calls for stuff I would never have thought of, and it really adds a mysterious and subtle complexity to the dish. I mean, anyone can figure out that peanut butter and chocolate might go well together in a dessert (although bless you, whoever did it first!) but to combine chocolate, orange zest, basil, and pepper is something I would not have come up with on my own! See Recipe Details!
3. Black Bean Apple Brownies (Vegan and Gluten Free)
Thanksgiving is only a few weeks away, and I’ll be visiting friends and family in my home town of Sacramento. Every year, I always spend weeks planning dishes to make for Thanksgiving, which can be tricky since my mother can’t have gluten and many of my friends are vegan or dairy free. See Recipe Details!
4. Mayan Dark Chocolate Pie
These days, pie is still on the menu, but I make it dairy-free and gluten-free, and he now prefer recipes like this dark chocolate pie that use less sugar and are packed with flavorful goodness. I definitely concur. See Recipe Details!
5. Smooth Mocha Chia Pudding
You may be familiar with pudding using whole chia seeds but I’m not a big fan of the texture, so I thought about the idea of grinding the chia and then blending with almond milk and a few other ingredients. The result was a creamy and delicious pudding—no pre-soaking required! I hope you enjoy it as much as I do. See Recipe Details!