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Avocado Chocolate Mousse With Cacao Nibs
By Robin AsbellThis luscious dairy-free chocolate mousse is made with avocados, full-fat coconut milk, maple syrup, and dark chocolate.
Course: Dessert
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Cucumber-Pineapple Smoothie
By Maddie AugustinCucumber and pineapple are naturally hydrating foods, so they can help your liver and kidneys clear toxins from your body. Pineapple is also the only major dietary source of the enzyme bromelain, which helps your body digest protein.
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Chocolate-Dipped Mandarins With Pistachios
By Robin AsbellThis simple-yet-decadent dessert can be made ahead of time and has only three ingredients.
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Raw Chocolate Tart With Berry Sauce
By Lee HolmesThis elegant vegan dessert comes together quickly in a blender or food processor.
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Cocoa-Almond Energy Bite
By Robin AsbellThese gluten-free energy balls come together in minutes in the blender and are flavored with dates, almond butter, and cocoa powder.
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Roasted Strawberries With Mint
By Rebecca KatzServe these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
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Nectarine and Blueberry Crisp
By Rebecca KatzUse whatever stone fruits and berries you have on hand for this vegan crisp.
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Triple Coconut Rice Pudding
By Kristin DonnellyThis dairy-free treat is full of healthy fats, and the mango-lime topping gives it a zesty flair.
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Cinnamon Coffee Cake
By Elana AmsterdamThis simple-to-make baked treat from Elana's Pantry delivers on flavor and whole-food goodness.
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Pomegranate Granita
By Betsy NelsonThis elegant frozen dessert — with a flavor reminiscent of mulled wine — includes spices that help support your immune system during cold-and-flu season.
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Sautéed Apples With Maple-Glazed Pecans
By Betsy NelsonSautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.
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Avocado Breakfast Puddings
By Betsy NelsonPurée an avocado, banana, or mango, and mix with chia seeds for a tropical, fresh breakfast. Or try a chai version. Make ahead and store in small canning jars for a healthy breakfast on the go.
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Avocado-Mint Sherbet
By Betsy NelsonAvocados make a great base for this creamy frozen dessert, which doesn’t require dairy or eggs. If you like the combination of mint and chocolate, add 1/4 cup raw cacao nibs to the mix before freezing.
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Fruit Crumble
By Laurie DavidThe best thing about a crisp or crumble is that it’s a quick and easy dessert that you can toss together with any fruit you have on hand. Small berries can be thrown in whole; larger ones, like strawberries, are better cut in half. Stone fruits, like plums, peaches, and apricots, need to be pitted and sliced into bite-sized pieces. You can also use frozen fruit, as long as you thaw it first and drain the liquid. You might try adding a little vanilla, ginger, or grated citrus zest to the fruit for added zing. Or use some “pie spices” like cinnamon, allspice, and cardamom in the topping.
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Flan
By Betsy NelsonCustards that are traditionally baked in a bain-marie, or water bath, turn out even better in the pressure cooker: They cook more evenly and are less likely to form large bubbles or curdle.
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Vegan Dark-Chocolate Pudding
By Betsy NelsonThis pudding is rich, satisfying, and dairy-free. Experiment by adding a bit of grated orange zest, a little vanilla or almond extract, or a tablespoon of peanut butter or almond butter.
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Chocolate and Cacao Nib Gelato
By Betsy NelsonCacao nibs add crunch while a dash of cayenne adds some subtle heat.
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Coconut Chocolate Truffles
By Betsy NelsonChocolate truffles are traditionally made with cream, butter, and egg yolks, but this simple version uses coconut milk and coconut oil. Try different flavorings such as orange or lemon zest, cinnamon, cardamom, or even a pinch of cayenne pepper.
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Coconut-Cherry Almond Cookies
By Betsy NelsonThese yummy cookies are both gluten-free and vegan. If you’re hankering for a gooey chocolate version, substitute dark chocolate chips for the cacao nibs.
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Coconut Bursts
By David Perlmutter, MDDark chocolate and toasted coconut come together to create the perfect gluten-free dessert. It also works as a super late-afternoon pick-me-up. You can use any toasted nut in place of the coconut, or combine nuts with the coconut if you like.
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Strawberry-Rhubarb Crisp
By Betsy NelsonExperiment with this recipe by trying other berries or fruits and different combinations of seeds. (If you decide to skip the rhubarb and use all berries, you can cut down on the sugar.) Serve warm with a drizzle of Greek yogurt or a scoop of ice cream.