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LIVE CHOCOLATE MOUSSE

This is a live version of the “pudding in a cup” we grew up with as a kid. ’Tis so much healthier and just as satisfying. The secret ingredient? Avocado. Yes, we were skeptical at first, too. The key is to use avocados that are neither underripe nor overly ripe, both of which have a superstrong avocado flavor. The pitch-perfect avocado creates a smooth, creamy texture. You can also use this as a filling for a Live Fruit Parfait (page 261) or a layer in a Live Lucious Pie (page 264).

SERVES 4

3 avocados (2 cups mashed)

¼ cup + 3 tablespoons agave nectar, or to taste

1 teaspoon freshly squeezed lemon juice

¼ cup + 2 tablespoons raw cacao powder

3 tablespoons almond butter

Pinch of ground cinnamon

Pinch of ground nutmeg or cardamom

½ teaspoon any flavor extract (optional)

(try mint, cherry, orange, almond, hazelnut, or coffee)

1. Combine all of the ingredients in a food processor or strong blender and process until smooth.

2. If you are using a blender, you may need to add liquid to get the mousse consistency. To keep it live, you can add almond milk (see page 42) or add soy, rice, or coconut milk.

Variations

• For chocolate-orange mousse, add the zest from 1 orange and 3 tablespoons of orange juice.

• Replace the agave nectar with maple syrup or 4 to 6 soaked dates.

Quicker and Easier

Create a heavenly halvah by mixing tahini with agave nectar or maple syrup to taste. Add a pinch of ground cinnamon and cardamom. You can also add some nuts, seeds, or chopped dried fruit as well.

BANANA PUDDING

There are bananas and then there are bananas. Some are supersweet with a strong flavor, others are not. You may wish to have banana extract on hand and adjust the amount of sweetener accordingly. We share two variations here. One version uses silken tofu as the base, the other is raw and uses Crème de la Crème (page 55) as the base. Serve on its own in a parfait glass, or top with fresh fruit. For the next level, top with crumbled Coconut-Lime Banana Bread (page 72), Macadamia Nut-Chocolate Chip Cookies (page 304), Peanut Butter Balls (page 269), or one of the Trail Mixes (page 91).

MAKES 3¼ CUPS

5 small bananas (1½ cups mashed)

1 (12.3-ounce) package Mori-nu

firm silken tofu

¼ cup + 2 tablespoons agave nectar, or

sweetener of choice to taste

2 teaspoons freshly squeezed lemon juice

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 teaspoon banana extract (optional)

Pinch of ground cardamom (optional)

Combine all of the ingredients in a food processor and process until smooth. You can use a blender instead, in which case you may need to add soy milk, rice milk, or coconut milk to reach the desired creamy consistency, depending on the speed of your blender.

LIVE VERSION

1 recipe Crème de la Crème (page 55)

1 cup mashed banana

2 teaspoons freshly squeezed lemon juice

¼ teaspoon ground cinnamon

Pinch of ground cardamom

2 tablespoons agave nectar,

or sweetener of choice to taste

1. Prepare the Crème de la Crème (page 55) in a food processor or a strong blender.

2. Add the remaining ingredients and process until smooth.

Variations

• You can go to town and replace the bananas with blueberries for a blue pudding, strawberries for red (see where we are going with this), and create a layered parfait. Top with a small American flag toothpick and you are all set for the Fourth of July.

LIVE LEMON BARS

We are huge fans of lemon and lime. Just the smell of citrus can uplift your spirits. These zippy little bars are a powerful pick-me-up. Feel free to decorate the top with bright edible flower petals and dried coconut. Allowing the topping to set pushes this recipe over the thirty-minute mark, but if you don’t mind a messy plate, you can enjoy them right away and they will taste just the same.

MAKES EIGHT 2 X 4-INCH BARS

Crust

1½ cups raw buckwheat groats (not kasha)

1 cup pitted dates, packed (preferably Medjool)

2 teaspoons agave nectar

Topping

3 cups sliced banana