Coconut cups

Recipe by Patty Mastracco

½ cup sugar
2 tbsp cornstarch
1 cup almond milk
¼ cup key lime juice
2 (225g) packages cream cheese softened
2 tsp vanilla extract
Finely grated zest of 1 lime
1 cup coarsely crumbled prepared graham cracker crust
¼ cup sliced honey roasted almonds
¼ cup toasted coconut chips


Stir together the sugar and cornstarch in a small saucepan. Add the almond milk and whisk until dissolved.

Cook over medium heat for two minutes or until the mixture is thickened, whisking constantly.

Remove from heat, then whisk in the lime juice and let cool slightly.

Beat the cream cheese and vanilla together in a large bowl until light and fluffy.

Slowly beat in the milk mixture until well incorporated and smooth. Stir in the lime zest, then cover and chill for several hours or until firm.

Spoon or pipe half the mixture into eight small dessert cups.

Sprinkle with half the graham cracker crust, almonds and coconut. Repeat layers.

Using a food processor or high-powered blender, combine all ingredients except the coconut flakes until the mixture is smooth. Taste and add more sweetener, if necessary.

Put in the refrigerator until it is cold.

Top with coconut flakes and dark chocolate shavings.

Banana pudding

Recipe by The Fitnessista

2 cups raw cashews; soaked at least one hour or overnight (drained and rinsed)
1 cup almond milk
1 medjool date; pitted
3 bananas (2 sliced; 1 whole)
½ tsp vanilla
½ cup maple syrup (or any sweetener you love; honey would work well)
Pinch of sea salt
1 package vanilla wafers
Dairy-free whipped cream and cinnamon for serving


In a high-speed blender, blend the cashews, one banana, the date, pinch of sea salt, sweetener, almond milk and vanilla on high until smooth and creamy.

In a 9x13 baking dish, add the remaining banana slices and wafers to cover the bottom of the pan.

Pour the pudding mixture on top, cover and allow to cool in the fridge overnight.

Serve with whipped cream and a sprinkle of cinnamon.


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