Cherish The Taste Of Summer with These Divine All-Natural Desserts – Recipes by Chef Madeline Pierregrosse

All dessert recipes by Chef Madeline Pierregrosse originally featured in the latest issue of Tracy Anderson Magazine – all food photography by Tracey Mason.

As we wind down into full autumn mode, we know there will be a weekend or day in between the temperature settling into the cooler temperatures. Bookmark these nutritious, lighter treats for a random warm-weather day.

PROTEIN ENERGY BITES

Dairy-free, refined sugar-free, gluten-free

(makes 8 bites)

INGREDIENTS

2 Medjool dates, pitted and chopped

1 Tbsp raisins

1 Tbsp vanilla extract

1 Tbsp almond oil

1/2 cup gluten-free rolled oats

1/4 cup pea protein powder

1 tsp ground flax seeds

1 tsp chia seeds

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp fine sea salt

1/4 cup smooth natural peanut butter

PREPARATION

1. In a small bowl, combine chopped dates, raisins, vanilla extract, and almond oil. Let sit for 5 minutes so the raisins can soak up some of the liquids.
2. In a separate bowl, mix the rolled oats, pea protein powder, ground flax seeds, chia seeds, ground cinnamon, ground ginger, and salt. 
3. Add the date/raisin mixture to the dry ingredients. Stir to combine.
4. Add the peanut butter and stir until all the ingredients are combined. 
5. Roll into 8 balls by firmly squeezing the dough. If the dough is too dry, add a splash of water to help shape the balls.

SEEDED BANANA BREAD

(makes 1 8 ½-inch x 4 ½-inch loaf)

INGREDIENTS

For the seeded banana bread:

3 medium ripe bananas, mashed

2 Tbsp almond butter

1/2 cup almond oil

2 eggs

1/2 cup coconut sugar

1/2 vanilla bean, scraped

1 1/2 cups whole wheat flour

1/2 cup seeds of choice (chia, sesame, pumpkin, poppy, etc.)

1 Tbsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/2 tsp fine salt

For the topping: 

1 Tbsp coconut sugar

1 Tbsp seeds of choice

PREPARATION

For the seeded banana bread:

1. Preheat your oven to 350°F degrees.
2. Grease with almond oil and flour an 8 ½-inch x 4 ½-inch loaf pan.
3. In a large bowl, mix the mashed bananas, almond butter, almond oil, eggs, coconut sugar, and vanilla.
4. In a separate bowl, mix the whole wheat flour, seeds, baking powder, ground cinnamon, ground cardamom, and salt.
5. Add the dry ingredients to the wet ingredients and stir to combine until they reach the same consistency. 
6. Pour into your prepared loaf pan. 
7. Place in the middle of the oven and bake for 40 to 45 minutes until an inserted toothpick comes out clean.
8. Let cool in the pan for 5 minutes. While warm, unmold and place in a closed container or food wrap. Wrapping it warm will keep all the moisture in.

For the topping: 

1. Sprinkle the coconut sugar and seeds on top before baking.

Chef’s note: This is a great option for breakfast or as an afternoon pick-me-up!

AVOCADO PUDDING

Vegan, dairy-free, gluten-free, nut-free

(makes 2 puddings)

INGREDIENTS

2 ripe medium avocados, peeled and pitted

1 large lemon, juiced

1 Tbsp agave syrup

1 tsp vanilla extract

1/4 cup of fresh organic berries

PREPARATION

1. In a blender, mix the avocado, lemon juice, agave syrup, and vanilla until smooth.
2. Refrigerate for at least 30 minutes.
3. Serve very cold and topped with fresh berries.

Chef’s note: I discovered this summer dessert through my French grandmother!

GOLDEN CARROT MUFFINS

Gluten-free, dairy-free, refined sugar-free

(makes 12 muffins)

INGREDIENTS

1 1/4 cup quinoa flour (millet flour is also a great option)

3/4 cup oat flour

1/2 cup almond flour

2 tsp baking powder

1 Tbsp chia seeds

1/2 tsp fine salt

1/4 ground cardamom

1/4 tsp ground ginger

1/4 tsp ground turmeric

2 eggs

3/4 cup almond milk

1/3 cup almond oil

1/4 cup maple syrup

1/4 cup orange juice

1 Tbsp orange zest

1 tsp vanilla extract

1 1/2 cup grated carrots (about 4 medium carrots)

PREPARATION

1. Preheat the oven to 375°F degrees.
2. Prepare a standard 2.75-inch muffin pan with muffin cups or by coating with almond oil and flour.
3. In a large bowl, mix the dry ingredients: quinoa flour, oat flour, almond flour, baking powder, chia seeds, salt, ground cardamom, ground ginger, and ground turmeric.
4. In a separate medium bowl, mix the wet ingredients: eggs, almond milk, almond oil, maple syrup, orange juice, orange zest, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir to combine.
6. Fold in the grated carrots.
7. Scoop equally into the 12 muffin cups.
8. Bake in the center of the oven for 20 to 25 minutes, rotating the tray halfway through baking. When an inserted toothpick comes out clean, it’s ready.

BLACK BEAN BUCKWHEAT BROWNIES 

Vegan, gluten-free, dairy-free

(makes 9 brownies)

INGREDIENTS

1- 15oz can of black beans, rinsed well

1/2 cup agave syrup (or maple syrup)

1/4 cup almond oil

1 Tbsp orange zest

1 tsp vanilla extract

1/4 cup buckwheat flour

1/4 cup oat flour

1/4 cup cocoa powder

1 tsp baking powder

1/2 tsp fine salt

1/2 cup vegan chocolate chips

Flaky sea salt

PREPARATION

1. Preheat the oven to 350°F degrees.
2. Prepare an 8×8-inch square pan with parchment paper or by greasing with almond oil and flour.
3. In a blender, mix the rinsed black beans, agave syrup, almond oil, orange zest, and vanilla extract.
4. In a medium bowl, mix the dry ingredients: buckwheat flour, oat flour, cocoa powder, baking powder, and salt.
5. Add the black bean purée to the dry ingredients and stir to combine.
6. Pour into the pan and use a spatula to flatten out evenly.
7. Sprinkle the vegan chocolate chips on top before baking.
8. Place in the center of the oven and bake for 17 to 19 minutes.
9. Cool completely before cutting. Top with flaky sea salt before serving.

Chef’s note: This recipe helps you enjoy the benefits of black beans without tasting them!

RAW BERRY TART WITH A CASHEW CREAM 

Vegan, gluten-free, dairy-free

(makes 10 slices)

INGREDIENTS

For the tart base:

1/2 cup raw almonds

1/2 cup raw cashews

6 Medjool dates, pitted

1 tsp vanilla extract

2-3 Tbsp of water

1/4 tsp fine salt

For the cashew cream:

1 cup raw cashews

1/4 cup hot water

1/2 lemon, juiced

1 Tbsp agave syrup

1 tsp vanilla

For the topping:

1 1/2 cup fresh organic berries

PREPARATION

For the tart base:

1. In a blender, mix the almonds and cashews to a fine crumble.
2. Add the pitted dates, vanilla, salt, and 2 Tbsp of water. Blitz until it turns into a rough paste. If you are having trouble blending, add 1 Tbsp of water at a time. Avoid using too much water or the base will be too soft.
3. On a plate covered with parchment paper, empty the tart base and shape it into a 7-inch circle. Keep in the freezer while you prepare the other elements.

For the cashew cream:

1. Pour boiling water on the cashews until fully immersed and let sit for 15 minutes to soften them.
2. Drain the cashews.
3. Add all the cashew cream ingredients into a blender and blend until smooth. Taste to make sure you are happy with the flavor.
4. Pull the tart base out of the freezer and spread with the cashew cream on top. Keep the tart in the refrigerator as you prepare the fruit.

For the topping: 

1. Wash and cut your berries.
2. Decorate the tart with the fresh berries and lemon zest. Serve thin slices. Serve immediately or keep refrigerated until ready to eat.

Chef’s note: This dessert is cool, sweet, and refreshing at the same time!

MANGO COCONUT POPSICLES 

Vegan, gluten-free, dairy-free, refined sugar-free, nut-free

(makes 4 popsicles)

INGREDIENTS

3 ripe golden mangoes, peeled and pitted

3/4 cup coconut milk

2 limes, juiced

1 tsp vanilla extract

Tajin Seasoning (chili, lime, and salt spice mix)

PREPARATION

1. In a blender, mix the mangoes, coconut milk, lime, and vanilla extract until smooth.
2. Pour into popsicle molds and freeze for at least 4 hours.
3. Unmold and serve with a side of Tajin Seasoning to dip the popsicle in. The chili lime seasoning will make it pop!

ORANGE PECAN GRANOLA 

Gluten-free, dairy-free, refined sugar-free

(makes 1 large batch of granola)

INGREDIENTS

3 cups gluten-free rolled oats

1 cup pecans

1/2 cup pepitas

1/4 cup chia seeds

1 Tbsp orange zest

1/2 tsp vanilla extract

1/4 tsp fine sea salt

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/3 cup Manuka honey

1/3 cup olive oil

PREPARATION

1. Preheat the oven to 350°F degrees.
2. Prepare a sheet pan with a sheet of parchment paper.
3. Mix all the ingredients until you have a nice shiny mixture.
4. Spread evenly on the sheet pan.
5. Bake in the center of the oven for 15 minutes. Stir the granola and bake for another 15 minutes until deeply golden.
6. Fully cool down before putting it away.

Chef’s note: This is a super versatile recipe. You can change out the nuts and seeds to your preference. The pecan and pepitas combination is my current obsession. It tastes great by itself or you can add it to an acai bowl, yogurt, overnight oats, or ice cream. 

OVERNIGHT OATS WITH A BLUEBERRY LEMON COMPOTE 

Vegan, gluten-free, dairy-free, refined sugar-free

(make 1 good portion)

INGREDIENTS

For the overnight oats:

1/2 cup gluten-free rolled oats

1/2 cup coconut milk

1 tsp chia seeds

1/2 tsp vanilla extract

For the blueberry lemon compote:

1/2 cup blueberries

1/4 cup water

1 Tbsp lemon juice

1 tsp lemon zest

1 pinch of cardamom

PREPARATION

The night before:

1. Combine the rolled oats, coconut milk, chia seeds, and vanilla. Stir and let sit for 10 minutes.
2. Stir again and refrigerate overnight.
3. In a small saucepan, combine all the ingredients for the compote: blueberries, water, lemon juice, lemon zest, and cardamom.
4. Cook on medium-low for about 10 minutes.
5. Refrigerate overnight.

The next day:

1. The oats will have thickened. Give it one more stir.
2. Top with the blueberry lemon compote.

Chef’s note: Add toppings that you like, such as honey, granola, fresh fruits, almond butter, and coconut flakes. As my go-to post-workout snack, I like to add fresh blueberries for contrast, a drizzle of almond butter, and some homemade granola. 

NUTTY CHOCOLATE RICE BARS 

Vegan, gluten-free, dairy-free, refined sugar-free

(makes 6 bars)

INGREDIENTS

2 rice cakes

3 Tbsp of raisins

1 Tbsp ground flax seeds

1/4 tsp flaky sea salt + more to sprinkle on top

2 Tbsp smooth natural nut butter

1/3 cup vegan dark chocolate chips

1/2 tsp coconut oil

PREPARATION

1. Prepare a small sheet pan with parchment paper.
2. In a medium bowl, break the rice cakes into small pieces. Add the raisins, ground flax seeds, and flaky salt.
3. In a small bowl, combine the nut butter, chocolate, and coconut oil. Melt in the microwave in increments for 20 seconds.
4. Stir the nut butter and chocolate until smooth and pour over the dry ingredients. Stir until all the rice cake pieces are coated.
5. Pour the mixture over the prepared sheet pan. Spread out evenly into a 7-inch square. 
6. Chill in the fridge until the chocolate hardens for about 1 hour. Once chilled, snap off some small pieces or cut the square into 6 bars.

For more recipes, purchase the summer issue here or join the Online Studio.

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