Yield: 2 servings

“Carpaccio” is an Italian word that refers to ingredients that are sliced paper-thin and arranged attractively on a plate. Try dessert carpaccios made from any fruit you like, such as pineapples, melons, fresh figs, or pears.

Ingredients

• 2 ripe mangoes, thinly sliced
• 2 tablespoons agave nectar or honey
• 1 tablespoon freshly squeezed lemon juice
• Pinch ground cinnamon
• Fresh mint leaves (optional)

Equipment

• measuring cups and spoons
• citrus juicer or reamer
• small mixing bowl
• whisk
• cutting board
• paring knife
• chef’s knife

Arrange the mango slices on a plate. Put the agave nectar, lemon juice, and cinnamon in a small mixing bowl and whisk to combine. Drizzle over the mango slices. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh mint leaves, if desired.

Mango Carpaccio with Strawberries and Kiwifruit: Add 1/2 cup (4 ounces) of thinly sliced strawberries and 1 kiwifruit, peeled and thinly sliced, to the plate of sliced mangoes.

Yield: 2 cups (4 servings)

Kheer, a creamy rice pudding delicately flavored with sweet spices and golden raisins, is my favorite Indian dessert. The traditional rice and milk are replaced with coconut in this raw recipe.

Ingredients

• 1 cup young coconut meat (from 2 coconuts)
• 3/4 cup coconut water
• 1/4 cup light agave syrup
• 1/4 cup unsweetened shredded dried coconut
• 2 1/2 tablespoons golden raisins, soaked for 10 minutes, drained, and rinsed
• 1 tablespoon raw pistachios (unsoaked), chopped
• 1/2 teaspoon rose water (optional)
• 1/4 teaspoon ground cardamom

Equipment

• cutting board
• cleaver
• large spoon
• measuring cups and spoons
• blender
• rubber spatula
• small mixing bowl

Put the coconut meat, coconut water, and agave syrup in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Transfer the mixture to a small mixing bowl and add the dried coconut, raisins, pistachios, rosewater, and cardamom. Stir with a rubber spatula to combine. Chill in the refrigerator for at least 2 hours before serving.

Stored in a sealed container in the refrigerator, Kheer will keep for 3 days.

 

Yield: 1 serving
This simple pudding is fat-free, yet creamy and satisfying.

Ingredients

• 1 small papaya, mashed (see note)
• 1 banana, thinly sliced

Equipment

• cutting board
• chef’s knife, 8-inch
• spoon
• small bowl
• fork

Put the mashed papaya in a small bowl, and top with the sliced banana. Serve immediately.

Note: To mash the flesh of a papaya, first cut the fruit in half lengthwise. Scoop the seeds out with a spoon and discard them. Scoop the remaining flesh out of each half and put it in a small bowl. Mash with a fork.

 

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Yield: 4 servings

When glazed with raspberry jam, pears taste even sweeter.

Ingredients

• 8 ounces frozen raspberries, thawed and drained (1 cup)
• 12 pitted medjool dates, soaked in water for 10 minutes if hard and drained
• 2 ripe pears, cut into spears

Equipment

• blender
• rubber spatula
• cutting board
• chef's knife

Put the raspberries and dates in a blender and process until smooth. Stored in a sealed container in the refrigerator, Raspberry Jam will keep for 5 days. Serve as a dip with the pears.

 

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Yield: about 16 candies
These beautiful treats, made from creamy chocolate, crunchy nuts, and chewy raisins, hold their own with any candy bar.

Ingredients

• 4 pitted large medjool dates
• 1/3 cup virgin coconut oil, melted
• 3/4 cup cocoa powder or raw cacao powder
• 1/2 cup maple syrup or dark agave syrup
• 1/8 teaspoon plus a pinch salt
• 2 tablespoons of 2 or more of the following: sliced raw almonds, chopped raw pistachios, chopped raw pecans, golden raisins, dark raisins, slivered fresh mint, slivered fresh strawberries

Equipment

• measuring cups and spoons
• small saucepan
• small mixing bowl
• blender
• rubber spatula
• serving plate
• 16 (1-inch) paper or foil candy cups

Combine the dates and the coconut oil in a small bowl and let soak for 30 minutes. Transfer to a blender and add the cocoa powder, maple syrup, and salt. Process until very smooth, stopping occasionally to scrape down the sides of the blender jar with a rubber spatula.

Place 16 (1-inch) foil baking cups on 2 plates. Fill each cup about three-fourths full with the chocolate mixture. Top each cup with a few of the almonds, pistachios, pecans, raisins, mint, and/or strawberries, pressing them down lightly. Chill the cups in the refrigerator for at least 2 hours before serving. Serve chilled or at room temperature.

Stored in a sealed container in the refrigerator, Chocolate Candy Cups will keep for 1 week.
 

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