Tis the season for being invited to friends’ and families’ homes for holiday meals. Perhaps you’ve been asked to bring dessert or perhaps you just want to make these for yourself. We have 4 great ones that are sure to please; 3 made healthier and 1 thrown in just because it’s SO good and hey, doesn’t everyone need a little chocolate in their lives.
These are the desserts we promised from Part 1 of our PotluckAnyone?, but they will work just as well for a holiday get together. The first 3 can be made vegan by using agave instead of honey and they use healthy, whole grains. The bars and chocolate pecan truffles can also be used as gifts; for a hostess, the landscaper, the trishop guys who were extra nice to you this year, the lifeguard at the pool, etc. – whenever you want to say thank you.
PEACHES AND CREAM CUPS
During the summer this dish is great with fresh peaches, but at this time of year you can use frozen or substitute berries. You can also use small paper cups to make this easy to grab and go.
- 1- 1 1/2 pound silken tofu for desired texture
- 1 cup coconut milk
- 1/4 cup agave or honey, adjust to taste
- 2 tsp vanilla or 3 tsp fresh chopped mint or you can also add 1 fork smashed banana for banana cream
- 12 fresh peaches, sliced and sprinkled with raw sugar if you want; equivalent frozen or berries
- Mint or berries for garnish
- Take everything but the peaches and mix in blender or food processor; do not over mix and add more agave/honey to taste.
- In each cup, layer a scoop of sliced fruit, add a scoop of cream, and top with mint sprig or a few blueberries. Yum!
- If you want to get fancy, these are fun with grilled halved peaches.
Bar cookies are one of my favorites for potluck dinners as they are quick, easy, and yummy. All you do is mix, pour, bake, and serve. No waiting for cookie sheets of cookies.
You will need a 13×9 pan, lined with parchment paper all around for these bars.
- 3 cups quick rolled oats
- 2 cups whole wheat flour
- 1 1/2 cup brown sugar
- 1 cup coconut oil or coconut mana, you may need up to an additional 1/2 cup
- Mix together in one bowl.
- Press 1/2 of the mixture into your pan and bake at 325 for 25 minutes.
- While baking, in a second pan mix together
- 1/2 cup agave, if not vegan you can use honey
- 1 tsp ground ginger or grated fresh ginger
- 4 cups of a combination of strawberries and blueberries; during peach season I do peach strawberry; you can also use frozen that has been thawed or any combination of fruit.
- Spread this mixture on the baked section of your pan and add your last layer of the oat mixture and press down lightly.
- Bake an additional 35 minutes until bubbly and golden.
If you want to get fancy you can add a topping when cooled of a mixture of:
- 1 1/2 cups powdered sugar and
- 1/3 cup orange juice
- Or, chocolate drizzle
This is my ABSOLUTE FAVORITE dish to bring to or serve at dinner. It is easy and fast and if kids are involved, great fun for them to help with. By now you should be getting my theme – EASY!!! Having said that, if I have the time, I make my own crust with the recipe below, but you can certainly use a whole wheat frozen crust rolled out and baked.
INGREDIENTS – PIE CRUST:
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
2 tablespoons agave or if not vegan, you can use honey
4 tablespoons coconut oil
2 tablespoons orange juice
PREPARATION – PIE CRUST:
- Place the flour, baking powder and honey in a bowl.
- Using a back of a wooden spoon work in coconut oil.
- Add enough of the orange juice to form a manageable dough, the consistency of pastry dough. You can also throw it all in your food processor.
- Work dough into ball and wrap with plastic wrap; chill in the refrigerator for 20 minutes.
- Roll dough put to desired size and shape making sure it fits in cooking sheet.
- Bake at 350 for 25 minutes until golden and cool.
INGREDIENTS – CREAM LAYER:
- Justin’s Hazelnut Spread OR
- Make your own by combining the following in your food processor:
- 1 pound silken tofu
- 1/4 cup coconut milk or orange juice
- 1/4 cup powdered sugar
- 1 teaspoon cinnamon
- Chill for 30 minutes and spread on crust.
INGREDIENTS AND PREPARATION – BERRIES:
- Wash and slice berries, bananas, or other fruit of choice and have the kids place all over the pizza.
And a little secret for fruit roll ups: Use the spreads and fruit above; roll up in whole wheat tortillas with berries; add a lengthwise sliced banana. These are wonderful and even easier potluck pick up and go desserts – yet still healthy!
CHOCOLATE PECAN TRUFFLES
We have been warned that these are dangerous!!!!!
- 2 1/2 cups pecans, toasted* and finely chopped
- 1 cup graham cracker crumbs
- 1 cup dark brown sugar, packed
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 1/4 cup bourbon
- 1 teaspoon vanilla
- 7 ounces dark chocolate
* To toast pecans: Spread pecans in a shallow glass dish or lined sheet pan and place in a slow oven (275°), toasting for 5 minutes or more until fragrant, being careful not to burn.
- In a medium bowl, stir together the pecans, graham cracker crumbs, brown sugar, and salt until well combined.
- Add the maple syrup, bourbon, and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
- Form the mixture into walnut-sized balls, then place on a sheet pan and freeze for 2 hours.
- In the top of a double boiler or in a medium stainless-steel bowl set over a pot of gently simmering water, melt chocolate.
- Line a baking sheet with parchment paper or Silpat.
- Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.
- Truffles should be stored at room temperature in an airtight container.
Recipe provided courtesy of VegeNews and Hannah Kaminsky.
HAVE A GREAT HOLIDAY!
– THE TRIWIVESCLUB
WHAT DESSERTS DO YOU TAKE TO PARTIES?
SHARE YOUR FAVORITES.
Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.