Dessert – Kacey Tess

Shortbread Parfait

Serves 6

Ingredient list:

1 package of shortbread cookies, I used lemon flavor

1 carton a raspberries

1 carton of blueberries

1 carton of blackberries

1 lemon

1/4 C honey

5 basil leaves chopped thinly

2 cups heavy whipping cream

1 tbsp vanilla

1 tsp almond extract

3 tbsp honey

Method:

Crumble the cookies in the bottom of a cup

Add some of berries

Set that aside, combine rest of the berries, honey, basil and lemon.

Let that sit and start whipping the cream with honey, almond extract and vanilla

Next add a layer of whipping cream

Now berries

Now more whipped cream

Then top with a few cookie crumbles and I had some pineapple mint from my garden I used to garnish with.

Enjoy!!

Coconut-Almond Pie

Ingredient list:

1 prepared graham cracker pie crust

2 C flaked coconut divided

1 can of creme of coconut (not coconut cream, you can find it by the drink mixers)

1 C almond milk

4 egg yolks

2 tbsp coconut sugar (white sugar is ok)

4 tbs cornstarch

1/2 tsp sea salt

1 tbsp coconut butter

1 tsp almond extract

1 C heavy whipping cream

1 tsp vanilla

Method:

Pre heat oven to 400

Place 1/2 coconut flakes on baking sheet
Cook until browned 3-4 minutes
Set aside
In a medium sauce pan bring milk and coconut creme to a boil

In a bowl whisk together yolks, sugar, salt and cornstarch

Once milk is boiling slowly add into egg yolks

Once incorporated pour back into sauce pan and whisk until thickened

Stir in 1 C coconut flake, almond extract and coconut butter

Pour into crust

Cool overnight or for at least 4 hours

Mix whipping cream and vanilla until thickened

Top pies with whipped cream and toasted coconut flakes

Enjoy!

Vegan Strawberry Tart

Ingredients:

Crust:

1 C walnuts

10-12 pitted dates

1 tbsp peanut butter

Filling:

2 C cashews

2 tbsp water

1 tsp vanilla

1/4 C coconut oil (melted)

2 tsp agave nectar

1 lemon (juice)

1/2 orange (juice)

1 pint raspberries

Toppings:

1 pint raspberries mashed

5 strawberries sliced

Walnut pieces

Cashew pieces

(top with anything you like, carmel would be a great addition)

Method:

Spray 5 ramekins with non-stick spray
Line with parchment/wax paper
Spray with non-stick spray again and set aside
In a food processor add walnuts, dates, peanut butter and combine until sticking together
Spoon into ramekins and press down with your fingers
In a blender combine cashews, water, vanilla, coconut oil, 2 tsp agave nectar, lemon juice, orange juice, and raspberries until smooth
Fill each ramekin with filling and cover with plastic wrap
Place in freezer for at least 1 hour
When set up pull parchment paper up to remove tart
Top with raspberries, strawberries, and extra nuts if wanted

Meringue Bones

Ingredient list:

4 large egg whites

1/4 tsp cream of tartar

1 C sugar

1 tbsp lemon juice

Method:

Prepare 2 baking sheets with wax paper

Pre-heat oven to 200

Best egg whites and cream of tartar until soft peaks start forming

Add sugar in 1 tbsp at a time until fully incorporated

Beat until stiff peaks are formed

Transfer into a zip lock or piping bag

Full bag with meringue

Pipe meringue in bone shapes: start by making an S shape and then a backwards S

Bake at 200 for 1 hour

Remove from oven and transfer them to a cooling rack

Let cool completely

Enjoy!

(Optional) combine 1 pint raspberries, 1 tbsp sugar and 1/4 C water in a small sauce pan

Bring to a boil, reduce heat and cook until thick

Dragonfruit-Pomegranate Cheesecake Tarts

Dragonfruit-Pomegranate Cheesecake Tarts

Ingredient List:

2 8 oz bricks of cream cheese at room temperature

1 can sweetened condensed milk

4 Tbsp heavy whipping cream

1 tsp vanilla extract

1 tsp almond extract

1 box shortbread tart cups ( I bought tart cups for this dessert, alternatively you could make a graham cracker crust and use a lined mini muffin tin, see my previous blog post https://kaceytess.com/2013/07/25/no-bake-raspberry-cheesecake/ )

Toppings:

1/2 dragon fruit

Blueberries

Pomegranate seeds

Sliced almonds

Method:

Place shortbread cups on a baking sheet

With an electric mixer blend cream cheese until soft and whipped (about 2-3 minutes)

Add sweetened condensed milk and continue mixing

Add whipping cream and mix until thoroughly combined and creamy (about 2 minutes)

Add vanilla and almond and mix until just combined

Scoop cheesecake mix into a ziplock bag, cut a corner out and squeeze mixture into shortbread cups

In a different ziplock bag spoon 1/2 dragon fruit into bag and squeeze until soft, cut a corner out of the bag and squeeze a dime size amount on to each tart

Top with blueberries, pomegranate and almond slices

Cover baking sheet with plastic wrap and refrigerate for at least 3 hours

You can also freeze these tarts and let defrost in the fridge the night before you are ready to use

Enjoy!

Apricot-Almond Tapioca Pudding

What you’ll need:

1/3 C tapioca pearls (I use Bob’s Red Mill)

1 C apricot juice (or any fruit juice you prefer)

2 1/4 C almond milk

1/4 Tsp salt

1/2 C sugar divided

2 large eggs separated

1/2 Tsp vanilla

1/2 Tsp almond extract

1 pint blueberries

1 Tbsp sliced almonds

What you’ll do:

Soak tapioca in apricot juice for 1 hour in a medium sauce pan

Heat tapioca over medium and add milk, salt, 1/4 C sugar, 2 egg yolks lightly beaten

Bring to a boil, reduce to low heat and simmer for 15 minutes

While simmering best egg whites and remaining 1/4 C sugar until peaks are forming

Stir in blueberries (lightly mashed)

Add egg white mixture and combine thoroughly

Cook for an additional 3 minutes

Add vanilla and almond extract

Cool pudding for at least one hour before serving

Top with almonds and additional fruit if wanted

Enjoy!!

{dairy free} Chocolate-Almond Ice Cream

What you’ll need:

1 can coconut milk (I use organic full fat)

1/4 C Almond milk

1/4 C cocoa powder

1/4 C honey

1 tsp almond extract

What you’ll do:

In a blender combine all ingredients

Pour mixture into ice cream maker and leave on for about 15 minutes

If you don’t have an ice cream maker pour mixture into an airtight container and freeze for about 6 hours until firm

(I garnished mine with coconut flakes)

Enjoy!!

Chai-Tea Spiced Pumpkin Pecan Pie

What you’ll need:

1 pie crust

1 15 oz can of pumpkin

1 chai tea bag (alternatively you could use a blend of cinnamon, nutmeg and cloves)

1/2 C brown sugar

2 Tbsp Tate and Lyle flavored Carmel syrup (or 2 Tsp vanilla)

2 eggs

1 egg yolk

1/2 Tsp salt

1/2 C whipping cream

1 Tsp orange peel (optional)

1/2 Tsp lemon peel (optional)

1 C pecans (about 30)

What you’ll do:

Preheat oven to 400

Grease and flour a 9″ pie plate (a springform pan would work too)

Unroll the pie crust onto the pie plate

In a large bowl combine the pumpkin, cut open the chai tea bag and mix into the pumpkin

Add sugar and Carmel flavoring

Use a hand mixer and combine thoroughly

Add eggs, combine again

Add whipping cream, salt and zest from lemon and orange

Combine thoroughly

Pour pumpkin mixture on to the pie crust

Place pecans on top of pumpkin mixture

Sprinkle with cinnamon and sugar (if wanted)

Bake for 30 minutes, place a knife in the center of the pie, if it comes out clean it is ready, if not bake for an additional 10-15 minutes

Enjoy!!

{paleo} Vegan-Raw Almond Joy Bars

What you’ll need:

For the crust:
1 C raw almonds
1 1/4 C dates
1 Tsp agave nectar

For the filling:
1 large or 2 small avocados
1/4 C almond milk (more if filling is too thick)
1/2 C and 1 Tbsp shredded coconut
2 Tbsp coconut butter
2-3 Tbsp cocoa powder (start with 2 then add more depending on how chocolatey you like it)
1 Tsp vanilla

What you’ll do:

In a food processor combine almonds, dates and agave

Spread mixture onto a piece of wax paper on a baking sheet

Top with another piece of wax paper and roll out with a rolling pin (the mixture should cover about 2/3’s of the baking sheet

Place crust in fridge and let set up for 30 minutes

In a blender combine all filling ingredients

If too thick to blend add more almond milk 1 Tbsp at a time

Add more cocoa if wanted

Spoon mixture on top of crust

Place back in refrigerator for at least 15 minutes

Top with additional shredded coconut and almonds if wanted

Enjoy!!