Ultimate Daniel Fast

You are here: Home / Archives for Daniel Fast Recipes / Desserts

Desserts

Almond Cookies

By

almond-cookies

Almond Cookies

These light-tasting cookies look like they belong at a ladies' brunch or luncheon. But even though Almond Cookies may appear to be delicate and fancy, they're filling and satisfying, hearty enough for even the manliest man.
4.55 from 11 votes
Print Recipe
Course Dessert, Snack
Servings 14

Ingredients
  

  • 1 cup almond meal or flour
  • 1/3 cup almond butter
  • 1/4 cup unsweetened orange juice
  • 2 tablespoons flaxseed meal
  • 1/4 cup + 3 tablespoons Date Honey
  • 2 tablespoons sliced almonds

Instructions
 

  • Preheat oven to 350 degrees. In a large bowl, mix almond meal, almond butter, orange juice, and flaxseed meal.
  • Lightly rub an 11 x 17-inch baking sheet with olive oil. Place dough on baking sheet and flatten with your hands to about 1/8-inch thickness. Use a circle cookie cutter about the size of a 1/3 cup measuring scoop to cut out cookies (or use the measuring cup itself).
  • Spread about 1/2 tablespoon Date Honey on each cookie, and top with 3-4 sliced almonds. Bake 10 minutes. Remove from oven, and transfer cookies to a wire rack to cool.
  • Yield: 14 servings (serving size: 1 cookie)

Notes

  • Use unsweetened applesauce as a topping instead of Date Honey.
  • Omit the toppings, and crumble baked cookie over fresh fruit.

Daniel Fast Sweet Potato Pie

By

sweet potato pie

Sweet Potato Pie

You may be skeptical that a vegan pie without any added sugar could be delicious. But it's true! This Sweet Potato Pie is smooth with a slight coconut crunch--a perfect dessert for any Daniel Fast meal.
3.84 from 6 votes
Print Recipe
Course Dessert, Snack
Servings 8

Ingredients
  

  • 2 pounds sweet potatoes
  • ½ cup Date Honey
  • ¼ cup unsweetened orange juice
  • 1 cup oat flour see Recipe Notes
  • 1 teaspoon grated orange zest
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ¼ cup unsweetened coconut flakes
  • ¼ cup finely chopped pecans

Instructions
 

  • Preheat oven to 350 degrees. Bake or steam sweet potatoes until tender. If baking, pierce each potato a few times with a fork and wrap tightly in aluminum foil, shiny side out. Bake at least 1 hour or until soft. Remove from oven, and set aside until cool enough to handle. Peel and discard skins. If steaming, peel skins and cook 25-30 minutes or according to your steamer's directions. Cut potatoes into smaller pieces, and mash with a potato masher.
  • Put potatoes, Date Honey, and orange juice in a food processor or blender, and puree until completely smooth with no lumps. Add oat flour, orange zest, cinnamon, and nutmeg. Stir well.
  • Pour sweet potato mixture into a 9 by 2-inch pie plate that has been rubbed with olive oil. Spread coconut flakes and pecans over top. Bake 15-20 minutes, or until lightly browned. Serve immediately.
  • Yield: 8 servings (serving size: about 1 slice pie)

Notes

  • Spread almond butter or Date Honey on top of each serving.
  • Add ½ cup raisins when you mix the oats and pureed potato mixture.
  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).

 

Banana Cream Pie

By

Banana Cream Pie

Banana Cream Pie

This recipe was created exactly one year after my first blog post as a way of celebrating the momentous occasion. If you have a little extra time on your hands, this pie is a recipe you'll want to make.
4.50 from 6 votes
Print Recipe
Course Dessert, Snack
Servings 8

Ingredients
  

Crust

Filling

  • 6 ounces firm or extra-firm tofu, drained
  • 2 ripe bananas, peeled and sliced (about 2 cups)
  • ½ cup unsweetened almond milk
  • ¼ cup Date Honey
  • 1 tablespoon lemon juice

Topping

  • 1 ripe banana, sliced into 1/2-inch rounds (about 1 cup)
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped walnuts
  • 1 tablespoon unsweetened coconut flakes

Instructions
 

  • Prepare Date-Walnut Spread according to recipe directions.
  • Preheat oven to 350 degrees. Lightly coat bottom and sides of a 9-inch pie plate. Using a spatula, press Date-Walnut Spread into pie plate, pressing dough ¾ of the way up sides (spread will be gooey). Bake 20-25 minutes, or until edges are golden brown. Cool 20 minutes on a wire rack.
  • While crust is baking, add filling ingredients to a food processor or blender. Process about 30 seconds or until smooth. Pour filling into pie crust. Refrigerate at least four hours or until chilled (overnight is best).
  • To serve, place banana slices in a bowl, and pour in lemon juice. Coat bananas well, and drain (keeps them from turning brown). Spread banana slices on top of pie in a circular pattern, and sprinkle with walnuts and coconut flakes.
  • Yield: 8 servings (serving size: 1 slice)

Video

Notes

  • Add another banana and place slices on top of cooked, cooled crust. Pour pie filling over slices.
  • Place in freezer for about 2 hours to make a frozen treat.
  • Save reserved date soaking water from Date-Walnut Spread recipe and substitute it for the almond milk.

Pineapple Citrus Muffins

By

pineapple citrus muffin

Pineapple Citrus Muffins

Muffins, in general, are not a healthy choice for breakfast. They're usually loaded with saturated fat and sugar, making them extremely high in empty calories that are not beneficial to the body. These muffins, however, contain nothing but nutritious ingredients that are full of flavor. Enjoy a Pineapple Citrus Muffin for breakfast or a quick snack...guilt-free!
4.47 from 28 votes
Print Recipe
Course Breakfast, Dessert, Snack
Servings 8

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup oat flour (see Recipe Notes)
  • 1 cup unsweetened applesauce
  • ½ cup diced pineapples
  • ¼ cup chopped pecans or walnuts
  • ¼ cup Date Honey
  • ¼ cup flaxseed meal
  • 2 teaspoons unsweetened coconut flakes
  • 2 teaspoons grated orange zest
  • ½ teaspoon ground ginger

Instructions
 

  • Preheat oven to 350 degrees. Lightly rub 8 cups of a 12-cup muffin tin with olive oil, and set aside.
  • Combine all ingredients in a large bowl, and stir well to combine. Scoop out mixture into muffin tin cups, allowing about 1/3 cup for each muffin. Bake 20 minutes, or until muffin tops are lightly browned. Serve warm.
  • Yield: 8 servings (serving size: 1 muffin)

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).
  • Spread almond butter or Date Honey on top.
  • Flaxseed meal is a powder made from ground flaxseeds. It can be found in health food stores and some grocery stores. Instead of buying flaxseed meal, you can also grind whole flaxseeds at home by using a coffee or seed grinder.
  • The zest is the outermost, colorful skin of citrus fruits. Zest is often used to enhance flavor in recipes. The pith, or white membrane underneath the outside peel, has a bitter, unpleasant taste and should be avoided while zesting.

Blueberry Mango Sorbet

By

blueberry mango sorbet

Blueberry Mango Sorbet

During the hot summer months, nothing tastes better than fresh or frozen fruit. You'll love the smooth texture and sweet, refreshing taste of this Daniel Fast Sorbet. This tasty treat certainly hits the spot and is a great mid-afternoon snack or after dinner dessert. Enjoy! Be careful not to eat it too quickly, though, or you'll get a bad case of brain freeze!
4.60 from 5 votes
Print Recipe
Course Dessert, Snack
Servings 4

Ingredients
  

  • 2 cups frozen blueberries
  • 2 cups frozen mango chunks (1-inch cubes)

Instructions
 

  • Mix blueberries and mango in a blender until smooth, or feed through a juicer with the blank attachment in place.
  • Yield: 4 servings (serving size: about ½ cup)

Notes

  • To make a swirl or twist effect, alternate 1 cup blueberries and 1 cup mango. If you mix the fruit in one bowl and then feed through juicer, the ice cream will be dark blue in color.
  • You can find frozen blueberries and mango chunks in the freezer aisle of most supermarkets. To make this recipe using fresh fruit that you freeze yourself, place blueberries and peeled, cubed mango in a single layer on an 11 x 17-inch baking sheet and freeze until firm.
  • Substitute frozen peaches for the mango.

Cinnamon Baked Apples

By

cinnamon-baked apples

Cinnamon Baked Apples

You know how the old saying goes: An apple a day keeps the doctor away. Well, this recipe is a delicious way to follow than ancient prescription for good health. Cinnamon Baked Apples can be served alone or as a topping for another dish.
3.87 from 37 votes
Print Recipe Pin Recipe
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Servings 4

Ingredients
  

  • 2 cups thinly-sliced apples, unpeeled (about 2 apples)
  • 1 cup unsweetened apple juice
  • 1/8 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Place sliced apples in an 8 x 8-inch baking dish. In a small bowl, whisk apple juice and cinnamon, and pour over apples. Bake 15 minutes, stir, and bake another 15 minutes. Serve warm.
  • Yield: 4 servings (serving size: about 1/2 cup)

Notes

Delightful Date Honey

By

Date Honey

Date Honey

There's a reason why dates are mentioned in the Bible. You'll see what I mean after you try this recipe. It's an unbelievable treat that will make your mouth dance with delight! Date Honey is featured in many Ultimate Daniel Fast recipes, so you'll definitely want make a batch when you begin your three-week journey.
4.56 from 70 votes
Print Recipe Pin Recipe
Course Appetizer, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

Instructions
 

  • Pour dates and water into a small saucepan, making sure dates are completely covered (add additional water if necessary). Bring to a boil over high heat. Reduce heat to low and simmer 45-60 minutes or until dates are very soft and broken down. Remove from heat, and allow to cool slightly for about 15 minutes. Pour mixture (including liquid) into a blender or food processor and puree until completely smooth. Sprinkle in cinnamon and stir well. Store in a sealed container in refrigerator.
  • Yield: 12 servings (serving size: about 1 tablespoon)

Notes

  • Following are three of the most popular dates: a) Medjool - largest, sweetest date that is soft and tender, 2) Deglet Noor - semi-dry chewy "bread" date with a nutty flavor; not as sweet as other dates; smaller than the Medjool, and 3) Pakistani - semi-dry date that is very similar to the Deglet Noor, but is slightly smaller.
  • Toppings: Finely chopped pecans or walnuts and unsweetened shredded coconut.
  • Spread Date Honey on one side of each apple slice. Serve as is, or press into chopped pecans or shredded coconut or both.
  • You may also use sliced bananas or pears.

Petite Pecan Pies

By

Petite Pecan Pies

Petite Pecan Pies

These delicious pies are made with nothing more than dates and pecans. The result is a treat that tastes amazingly like pecan pie. Even if you're not a big fan of pecan pie, give these goodies a try.
5 from 3 votes
Print Recipe
Servings 4

Ingredients
  

  • 8 Medjool dates
  • 8 pecan halves

Instructions
 

  • Remove pits from dates, and stuff one pecan half into each date.
  • Yield: 4 servings (serving size: 2 pies)

Notes

  • Medjool dates are the largest variety and work best with pecan halves. If you use smaller pecan pieces, you could use the smaller Deglet Noor dates instead.

 

Fruit Pizza

By

Fruit Pizza

Fruit Pizza

This recipe is great for breakfast, snack, or dessert. It's one of my favorites!
4 from 9 votes
Print Recipe
Course Breakfast, Dessert, Snack
Servings 8

Ingredients
  

Crust

  • 1 ½ cups almond flour or meal
  • ½ cup roughly chopped pitted dates
  • ½ cup chopped pecans
  • ¼ cup unsweetened apple juice

Fruit Sauce

Topping Ideas

  • Sliced apples, bananas, blueberries, grapes, kiwifruit, mangoes, oranges, peaches, pineapples, strawberries

Instructions
 

  • Preheat oven to 350 degrees. Place almond flour, dates, pecans and apple juice in a food processor. Process until mixture forms a ball.
  • Press dough into 10-inch circle, about ¼-inch thick, on an 11 x 17-inch baking sheet or pizza pan (rub a little olive oil on your hands if dough gets too sticky; you can also place a sheet of parchment paper on top of the dough). With a fork, poke holes all across crust dough. Bake 10 minutes, or until edges are browned and slightly crispy. Remove from oven and let cool completely, about 45 minutes.
  • Put Date Honey and strawberries in a food processor or blender. Process about 30 seconds or until smooth and creamy. Spread fruit sauce onto cooled crust. Top with your favorite assortment of sliced fruit. Refrigerate 3 hours or until chilled.
  • Yield: 8 servings (serving size: 1 slice)

Notes

  • Substitute oat flour for the almond flour.

Oatmeal Raisin Cookies

By

Oatmeal Raisin Cookies

 

Oatmeal Raisin Cookies

A Daniel Fast favorite. Oatmeal Raisin Cookies are moist and chewy, so good you almost can't believe they're allowed.
3.80 from 263 votes
Print Recipe
Course Dessert, Snack
Servings 18

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup almond flour or oat flour
  • 1 cup creamy cashew butter, almond butter, or peanut butter
  • 1/2 cup unsweetened applesauce
  • 1/3 cup Date Honey
  • 1/2 cup raisins
  • 2 tablespoons chopped walnuts
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Prepare an 11 x 17-inch baking sheet by lining with a silicon mat. Mix oats, almond flour, cashew butter, applesauce, and Date Honey in a large bowl until well combined. Add raisins, walnuts, and cinnamon. Stir well. Drop by spoonfuls, two inches apart, on baking sheet. Flatten and shape into circles. Bake 10-12 minutes.
  • Yield: 18-20 servings (serving size: 1 cookie)

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
  • Increase applesauce to 1 cup if you don't use Date Honey.

 

Almond Butter Bites

By

almond butter bites

Almond Butter Bites

Easy to make, these little snacks are big on taste. Pop one in your mouth for a quick snack, or treat yourself to a bite or two after dinner.
3.91 from 64 votes
Print Recipe
Servings 6

Ingredients
  

  • ½ cup almond butter
  • ¼ cup raw sunflower seeds
  • ¼ cup raisins
  • ¼ cup chopped almonds
  • 2 tablespoons unsweetened shredded coconut
  • ¼ teaspoon cinnamon

Instructions
 

  • Mix all ingredients in a bowl until well combined. Use a 1/2 tablespoon measuring spoon or a large melon ball scoop to form mixture into small balls. Place in an 8 by 8-inch baking dish, and freeze until firm. Serve frozen or just slightly thawed.
  • Yield: 6-8 servings (serving size: 2-3 balls)