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MAKES 12 SQUARES

1 (10-ounce/280 g) box brown rice crisps cereal

1¾ cups (420 ml) brown rice syrup

Salt, to taste

¾ cup (195 g) peanut butter or almond butter

(preferably unsweetened and unsalted)

½ cup (85 g) grain-sweetened, nondairy chocolate

or carob chips

Pour the rice cereal into a large bowl. In a small saucepan, heat the syrup with a pinch of salt over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour the mixture over the rice cereal, stirring well with a wooden spoon. When thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool or you will end up with melted chocolate instead of chocolate chips in your treats. Spoon the mixture into an 8 x 8-inch (20 x 20 cm) or 13 x 9-inch (33 x 23 cm) baking dish. Wet the wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour, before cutting into squares or bars.

Srv: 1 square (101 g) | Cal: 400 | Fat: 12 g | Sat Fat: 3 g | Col: 0 mg | Carb: 71 g | Fib: 3 g | Pro: 7 g

RECIPE VARIATION: ALMOND RAISIN BARS

SUBSTITUTE ¾ CUP (195 G) OF THE ALMOND BUTTER FOR THE PEANUT BUTTER, AND ½ CUP (85 G) OF THE DARK OR GOLDEN RAISINS FOR THE CHOCOLATE CHIPS. GO CRAZY, AND USE BOTH!

Kabocha Squash Custard

Kabocha squash is amazingly sweet but not something you would expect in a dessert recipe. The combination of coconut milk, sugar, and vanilla adds a special touch to this fabulous after-dinner custard.

MAKES 8 SERVINGS

1 cup (140 g) cubed kabocha squash, with skin

removed

4 cups (960 ml) light coconut milk, divided

2 tablespoons evaporated cane sugar

¼ teaspoon vanilla seeds scraped from vanilla

bean (or 1 teaspoon pure vanilla extract)

¼ teaspoon agar agar flakes

2 tablespoons tapioca, uncooked

¼ cup (50 g) packed brown sugar

2 teaspoons brewed Earl Grey tea

1 tablespoon sliced almonds, for garnish

KIM’S NOTE: I CHOSE EARL GREY TEA BECAUSE IT GIVES THE SAUCE AN AROMATIC FLAVOR, BUT IF YOU MUST, YOU CAN SWAP OUT FOR BLACK TEA. STUBBORN YOUNG LADY, AREN’T YOU?

In a large saucepan, simmer the squash, 3 cups (720 ml) of the coconut milk, the sugar, and vanilla over medium heat, until soft. Remove the squash from the coconut milk and place in a bowl. Bring the coconut milk to a boil and then add the agar agar flakes. Whisk together until smooth. Put the squash and the coconut milk mixture in a blender or food processor, and blend or process until smooth. Pour into 8 custard cups or ramekins and refrigerate. Cook the tapioca according to package directions, and set aside.

In a small saucepan, cook the brown sugar over medium heat until sugar melts and browns. Add the remaining cup of coconut milk and whisk together. Add the Earl Grey tea and cook for 1 minute. Remove from the heat and let sit for 5 minutes. Pour into a mesh strainer and then pour into the tapioca. Bring the coconut milk custards to room temperature and pour the sauce over the top. Garnish with the almonds.

Srv: 413 g | Cal: 90 | Fat: 0.5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 13 g | Fib: 0 g | Pro: 1 g

THE SKINNY: AGAR AGAR FLAKES

AGAR AGAR MAY SOUND A BIT FUNKY, BUT IT’S A FLAVORLESS VEGETARIAN GELATIN SUBSTITUTE TYPICALLY USED AS A STABILIZING AND THICKENING AGENT FOR BAKING. MADE FROM A SPECIAL VARIETY OF SEAWEED, AGAR AGAR FLAKES ARE AVAILABLE ONLINE AND AT MOST SPECIALTY HEALTH FOOD STORES LIKE WHOLE FOODS.

KABOCHA SQUASH

KNOWN AS THE JAPANESE PUMPKIN, THE KABOCHA SQUASH IS A CROSS BETWEEN A SWEET POTATO AND A PUMPKIN. ITS SOFT ORANGE FLESH IS VERY NUTTY AND SWEET—SWEETER THAN BUTTERNUT SQUASH—SO IT MAKES FOR A DIVINE DESSERT. YOU WILL GET THE SWEETEST KABOCHAS DURING LATE SUMMER AND EARLY FALL WHEN THEY ARE IN SEASON. LOOK FOR THEM AT SPECIALTY HEALTH RETAILERS AND SOME MAJOR GROCERS.

Vanilla Bean Cake

I love me some Vanilla Bean Cake. Vanilla has such an incredible aroma and flavor, and cooking it with the almond milk really brings