I thought it was time to post some healthy and delicious desserts that are great for every occasion.  The reipes include Banana Chocolate Chip Cake, Fresh Strawberry Pie and Almond Thumbprint Cookies with Jam.  The banana cake is great for birthdays!!  The thumbprint cookies are a lot of fun for kids to make and are a healthy treat or even quick breakfast.  If you have kids they will love them and have fun making them with you

FRESH STRAWBERRY PIE

Crust Ingredients:

• 1 cup walnuts, almonds, or pecans, ideally soaked first for 6-8 hours
• 3/4 pound dates, pitted
• 2 cups shredded coconut

Crust Directions:

1. Combine all of the ingredients in a food processor in the order given. 
2. Process the crust for 2 to 3 minutes until well blended.
3. Press the mixture into a glass or ceramic pie plate and set aside.

Pie Filling Ingredients:

• 8 cups fresh organic Strawberries
• 2 Tbsp Agar
• ½ cup water or coconut water
• 4 Tbsp raw honey, maple syrup or yacon syrup 

Filling Directions:

• Combine the water and Agar in a sauce pan and let it soak for 10 minutes. 
• Stir the mixture over low-medium heat for about 5 minutes. 
• Slowly bring the mixture to a boil, stirring constantly.  Remove from the heat and set aside.
• Combine 3 cups of strawberries, the sweetener & salt in a blender and puree.
• Add the thickened agar to the pureed strawberry mixture and blend for another minute.
• Cut the remaining strawberries into quarters and place them in a mixing bowl.
• Pour the “glaze” over the strawberries and gently and pour into the pie shell
• Refrigerate for at least 30 minutes before serving.

BANANA CHOCOLATE CHIP CAKE with CHOCOLATE SAUCE

Cake Ingredients:

• 1 1/3cups organic raw Agave, honey, or yacon syrup (you can use equal amounts of Xylitol but would have to add about ½-3/4 cups of extra milk)
• 2 Tbsp egg replacer powder or 2 whole eggs
• ½ cup apple sauce
• ½ cup coconut, macadamia nut or grapeseed oil
• 2 Tbsp coconut or almond milk
• 5 ripe bananas
• 3 cups spelt flour or 4 cups of other whole grain/sprouted flour
• 1 cup tapioca flour
• 2 tsp baking soda
• 1 pinch of Celtic Sea Salt
• ½ cup dark chocolate chips (look for varieties sweetened without regular sugar)
• ½ cup finely chopped almonds or walnuts, optional

Directions:

1. Preheat the oven to 375 degrees.
2. Combine the wet ingredients including the egg replacer or eggs in a food processor or blender and blend on high for 1 minute until creamy.
3. Mix the dry ingredients into a separate bowl (except for the chocolate chips and nuts).
4. Gradually add the liquid ingredients to the dry ingredients and mix well. 
5. Stir in the chocolate chips and nuts.
6. Pour the batter into a 9×13 inch pan, an angel food pan, or a bunt pan, greased with coconut, grape seed or macadamia nut oil.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool on a wire rack while preparing a sauce below

Chocolate Sauce #1:

• 1 cup dairy-free dark chocolate chips
• 2 Tbsp almond or coconut milk
• 3 Tbsp honey
• 2 tsp vanilla

1. Combine the chocolate chips and “milk” in a sauce pan. 
2. Cook the mixture over low heat until the chocolate chips have melted, stirring constantly.
3. Stir in the remaining ingredients and continue to cook about 1 more minute, stirring constantly.
4. Pour the chocolate sauce over the cooled cake.

Chocolate Sauce #2:

• 1/4 cup cacao powder
• 1 tsp vanilla
• 1-2 tsp coconut or almond milk
• 2 Tbsp maple syrup

1. Pour the maple syrup into a sauce pan
2. Add the cacao powder and vanilla and stir over low heat.
3. Continue to stir, adding the “milk” as needed until the mixture is slightly thickened.
4. Pour the sauce over the cooled cake.

**Serves 8-10

ALMOND THUMBPRINT COOKIES

Ingredients:

• 1½ cups raw almonds
• 1½ cups rolled oats
• 1½ cups spelt flour or 2 cups other whole grain flour
• 2 tsp cinnamon
• 3/4 cup organic raw Agave, honey or yacon syrup
• 1/4 cup applesauce
• ¼ cup coconut, macadamia nut or grapeseed oil
• 1/8 tsp Celtic sea salt
• 3/4 cup fruit sweetened jam of your choice

Directions:

1. Preheat the oven to 350 degrees.
2. Grind the almonds in a food processor or grain grinder.
3. Add the oats and continue to grind to a meal.
4. Add the remaining ingredients (except the jam) to the meal and continue to process until well mixed.
5. Shape the dough into 1 inch balls.
6. On a cookie sheet greased with coconut, grapeseed or macadamia nut oil, place the balls of dough about 1” apart and press your thumb deeply into the center of each ball.
7. Fill each center with the jam of your choice prior to cooking.
8. Bake about 12 to 15 minutes.
9. Be sure to cool cookies completely (about 10-15 minutes) to allow the filling to become firm.

*Makes about 2½ dozen.

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4. Coconut Cream Muffins
5. Chocolate Reduces Heart Disease & More