Prep Time: 15 minutes
Chill Time: 2 hours
Yield: 16 brownies
2 1/2 cups loosely packed pitted dates
1 1/2 cups walnuts
1/2 cup plus 2 tbsp cocoa powder
2 teaspoons vanilla extract
3/8 tsp salt
1/4 cup pure maple syrup
2 tbsp vegetable oil or melted coconut oil
Combine dates, walnuts, 6 tbsp cocoa powder, 1 1/2 tsp vanilla, 2 tsp water and salt in a food processor. Process until completely smooth.
Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed.
In a medium mixing bowl, combine remaining 1/4 cup cocoa powder, remaining 1/2 tsp vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread paste evenly over dough in baking dish. Refrigerate brownies for at least two hours to set, then cut into squares. Refrigerate any leftovers in a covered container for up to two weeks, or freeze for up to two months.
Prep Time: 20 minutes
Yield: 12 servings
24 dried figs
3 oz softened cream cheese
2 tsp powdered sugar
2 tsp orange juice
24 roasted, salted almonds
Cut a slit in large side of 24 dried figs or dates, cutting to, but not through, till stem end. Stir together softened cream cheese, 2 tsp. powdered sugar, and 2 tsp orange juice; fill each fig evenly with cream cheese mixture and one roasted, salted almond. Press figs or dates to secure filling.
You can make this recipe ahead of time and store the figs in the refrigerator. Before serving, let stand at room temperature for 30 minutes.
1 cup sliced ripe banana
1 cup yogurt
1/2 cup milk
2 tbsp whole Marie biscuit crumbs
1 tbsp powdered milk
1/2 teaspoon vanilla extract
3-4 ice cubes
1/4 cup Marie biscuits crumbs
Arrange banana slices in a single layer on a baking sheet, and freeze for one hour. Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with Marie biscuit crumbs. Serve immediately.
You can use any other digestive biscuits you like instead of Marie. Even chocolate cookies will do.
Prep time: 5 minutes
Yield: 6 servings
1/3 cup sugar
1 large egg yolk
2 tbsp honey
1 tbsp melted butter
1 cup unsweetened cocoa
1 tbsp hot water
2 tsp grated orange rind (optional)
20 vanilla wafers, coarsely crushed
Place sugar and egg yolk in a medium bowl; beat with a mixer at high speed for three minutes or until thick and pale. Beat in honey and butter. Add cocoa, 1/2 cup at a time, beating well after each addition. Stir in water, orange rind and wafers.
Spoon mixture onto a sheet of wax paper using a rubber spatula (mixture will be stiff). Using moist hands, shape mixture into a 6-inch log. Wrap log tightly with plastic wrap; chill for at least one hour. Cut log into 1/2-inch-thick slices. Enjoy!
2/3 cup cracker crumbs
6 tbsp condensed milk
1 tsp grated lime rind
1 1/2 tbsp fresh lime juice
1 tsp vanilla extract
1 cup shredded unsweetened coconut, divided
1 1/4 cups powdered sugar
Combine crumbs, condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for one minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill for 20 minutes.
Shape crumb mixture into 24 balls, about 1 tsp each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.
You can refrigerate balls in an airtight container for up to one day.