Black Forest Pudding

Here is a very simple, relatively easy dessert recipe for two.

2 Ripe Hass Avocadoes
200g dark Cherries
5 Tbsp Rice Milk (or other milk sub)
A handful of dates
3 Tbsp Agave Nectar (or maple syrup or honey)
2 Tbsp Cacao/cocoa Powder
1/4 Tbsp Virgin Coconut Oil

Everything except for 1/3 of the cherries goes in the blender at hi-speed. Now chop the remainder of the cherries and add them in! You may also add some vegan chocolate chips to this if you want more chunks, but that will change the sugar-free status of the meal. Enjoy!

Aubergine Jerky

-REQUIRES A DEHYDRATOR-
This is based off of how I learned to make eggplant "bacon"; but I think it tastes more like jerky. It's quite nice.

2 Aubergines (eggplants)
1/4 ripe Avocado
2 Tbsp Olive Oil
2-4 Tbsp Maple Syrup (depending on how sweet you want it)
2 Tbsp Unfiltered Apple Cider Vinegar
1 Tbsp Nutritional Yeast (optional)
1/2 Tsp (or more) Fleur De Sel or sea salt
1/4 Tsp Cayenne or Chilli Powder
A few pinches of black pepper
Pinch of Thyme

Throw all ingredients except the aubergine into the blender and create a marinade by mixing on high speed, stirring regularly as needed. Slice the purpley goodness into thin strips, coat it with the glaze (I just tossed it all in a bowl with my hands then laid it out...but I am lazy) and allow to marinade for an hour or so. Dehydrate at 40 degrees C-this may take up to 2 full days (do NOT leave the dehydrator on while you sleep) but it is worth it.

Above is a "BLT" type sandwich I made using the aubergine jerky, spinach leaves, chopped cherry tomatoes, Basic Cashew Cheeze, and nutritional yeast on top of some (not raw) rye bread. mmmmm...