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"Vegan Chocolate Mousse Pie"

1 - Pie Crust
4 - Ripe Avocados
1 Cup - Cocoa Powder
1 Cup - Raw Agave Nectar
1 Cup - Almond, Coconut, or Cashew Milk
1/4 Cup - Dark Chocolate Chips
1/4 Cup - Coconut Oil
4 Ounces - Elixir MRE Greenberry
2 Tablespoons - Vanilla Extract
2 Tablespoons - Whole Leaf Stevia Powder

Smash four avocados into a mixing bowl until no chunks are left. Combine all ingredients into the bowl and mix at low speed for five minutes. Then pour into the pie crust and place in the refrigerator until firm. Top with soy whip cream or shavings of dark chocolate.

Serves 6

"Chocolate Dipped Strawberries" (Protein Style)

8 - Large Fresh Strawberries (washed and dried)
8 Tablespoons - Dark Chocolate Chips
1 Ounce - Chocolate Elixir MRE

In a pot, add three cups of water and bring to a simmer. Cover the pot with a metal bowl. Add the chocolate chips to the bowl. Stir the chips until melted. Once melted, stir in Chocolate Elixir MRE till uniform. Then you can dip the strawberries. Place chocolate covered strawberries on a cookie sheet with wax paper or non-stick aluminum foil. When all strawberries are done, refrigerate for 1-3 hours before you serve. (Make sure chocolate shell has hardened before serving.)

Serves 4

"Elixir Apple Delight"

2 - Granny Smith Apples
2 - Fiji Apples
1/2 Teaspoon - Cinnamon
1 Teaspoon - Pure Vanilla Extract
1/2 Cup - Coconut, Almond, or Cashew Milk
1 Ounce - Elixir MRE Greenberry

Grate four apples until you reach the core of the apple. In the mixing bowl,
add all the ingredients except the topping mixture. Mix together and let
marinate for at least five minutes.

Topping Ingredients:
1/4 Cup - Instant Oats + 1/2 Cup - Instant Oats (Separate)
1/4 Cup - Walnuts
1 Tablespoon - Vegan Butter
1 Teaspoon - Cinnamon
3 Tablespoons - Brown Sugar

In a food processor, add 1/4 c. instant oats, walnuts, vegan butter, cinnamon, and brown sugar. Blend until all lumps are gone and everything is evenly chopped. Add to a mixing bowl the remaining 1/2 c. of instant oats and mix together. Split the mixture four ways and add the toppings on the four separate desserts.

Serves 4

"Pineapple Mint Sorbet"

2 Cups - Fresh Pineapple Juice
1/4 Cup - Chunk'd Pineapple
1/8 Cup - Lemon Juice
1 Teaspoon - Mint Extract
4 - Sprigs Fresh Mint
1 - Ounce Elixir MRE Greenberry

Stevia Leaf to Taste

In blender, add pineapple juice, lemon juice, stevia leaf, mint extract, Elixir MRE Greenberry and blend until uniform. Place in Ice Cream Maker and let it mix till sorbet reaches desired consistency. Store in freezer until ready to serve. Garnish with pineapple chunks and sprigs of mint.

"Mixed Berry Cobbler"

Servings: 9
Serving size: 2"x2" square
Per serving: 227 calories, 8 grams of fat, 9 grams protein, 36 grams carbohydrates, 7 grams dietary fiber

1 Cup fresh strawberries, chopped
1 Cup fresh raspberries
1 Cup fresh blueberries
1 Cup fresh blackberries
1/8 cup maple syrup
1 TBSP cinnamon
3 TBSP cane sugar or stevia
3 Ounces Elixir MRE meal replacement powder (Greenberry)

Preheat oven to 350. In a 9x9 oiled pan (coconut oil) layer fruit on the bottom of the pan. Then drizzle the maple syrup over the fruit. Sprinkle the cinnamon and cane sugar or stevia over the rest of the pan.

1/4 Cup instant oats + 1/2 cup instant oats (set aside)
1/4 Cup pecans
1 TBSP soy butter
1 TSP cinnamon
3 TBSP dehydrates cane sugar

In a food processor mix all the topping ingredients, blend until evenly chopped. Add to a mixing bowl and add the 1/2 cup instant oats set aside, mix together. Sprinkle mixture over the 9x9 fruit pan and bake for 50 minutes or until fruit sets up. Cool for 15 minutes and serve.

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