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March 6, 2024
By: TA Editorial Team

At TA, we have a lot of birthdays happening during Pisces season. Celebrate with our favorite desserts from the latest issue of Tracy Anderson Magazine, featuring a healthy dupe for our favorite Girl Scout cookies, indulgent chocolate treats, and fresh fruity delights.


Recipes by Chef Madeline Pierregrosse originally featured in the latest issue of Tracy Anderson Magazine.


Dairy-free, nut-free, gluten-free

(makes 24 small cookies)




2 eggs

1 cup natural sunflower butter

1 cup coconut sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut flour

6 Tbsp cacao powder

2 Tbsp avocado oil

1 cup vegan chocolate, chopped

1/8 cup pumpkin seeds

1/8 cup cacao nibs

Sea salt flakes




  1. Preheat the oven to 375°F and place oven racks in top and lower third of the oven.
  2. In a bowl, mix the eggs, sunflower butter, coconut sugar, baking soda, salt, coconut flour, cacao powder, and avocado oil.
  3. Gently fold in the chopped vegan chocolate, pumpkin seeds, and cacao nibs.
  4. Prepare 2 sheet pans with parchment paper.
  5. Roll the cookie dough into 24 balls. Place 12 per sheet pan.
  6. Bake for 5 minutes, rotate the trays from top to bottom and bake for another 5 minutes.
  7. Let cool for 2 minutes on the sheet pan. Top with sea salt flakes. Let fully cool down on a wire rack.

Recipe by Chef Madeline Pierregrosse



Dairy-free, nut-free, gluten-free, vegan

(makes 4 servings)




For the filling:

2 pounds ripe plums or another seasonal stone fruit

1 pinch of sea salt

1/2 tsp ground ginger

1/4 tsp ground cardamom

1 Tbsp coconut sugar (optional, although it helps release the fruit’s natural juices)

1 Tbsp apple cider vinegar

Zest of 1 lemon

2 Tbsp of gluten-free flour of your choice


For the topping:

1 cup of old-fashioned rolled oats

1/2 cup of spelt, quinoa, or buckwheat flour

2 Tbsp coconut sugar

Pinch of salt

1/4 tsp ground cardamom

1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 cup vegan butter or coconut oil




For the filling:

  1. Preheat the oven to 375°F.
  2. Wash plums and cut them into wedges with the skin on. 
  3. In a bowl, add the plum wedges, a pinch of salt, 1/2 tsp ground ginger, 1/4 ground cardamom, 1 Tbsp coconut sugar, 1 Tbsp apple cider vinegar, and zest of 1 lemon. Leave aside for about 20 minutes. This will help the plum release their natural juices.
  4. Grease an 8 x 8-inch baking dish. Pour the plums in and sprinkle with the 2 Tbsp of gluten-free flour. Toss to coat.


For the topping:

  1. In a large bowl, combine all of the topping ingredients: 1 cup rolled oats, 1/2 cup spelt or quinoa or buckwheat flour, 2 Tbsp coconut sugar, pinch of salt, 1/4 tsp ground cardamom, 1/4 tsp ground ginger, and 1/4 cup vegan butter or coconut oil.
  2. Sprinkle your topping over the plums.
  3. Bake for 40 to 45 minutes until plums are cooked all the way through.
  4. Let cool for 10 to 15 minutes before eating.


Chef’s note: Enjoy warm or cold the next day!



Dairy-free, nut-free, gluten-free, vegan

(makes 5 servings)




2 cups vegan dark chocolate

5 cuties (clementines or mandarins)

Sea salt flakes




  1. Gently melt the chocolate in a double boiler (a bowl over a large pot of simmering water) or in the microwave in increments of 10 seconds. Set aside.
  2. Peel the fruit and place on a paper towel to pat dry.
  3. Prepare a sheet pan with parchment paper.
  4. Dip half of each fruit segment in the chocolate and set it on parchment paper.
  5. Sprinkle with sea salt flakes before the chocolate sets.
  6. Keep refrigerated until ready to eat.


Chef’s note: This is a really nice refreshing snack. Don’t forget the salt; this is what makes it the perfect bite!



Dairy-free, nut-free, gluten-free, vegan

(makes 20 small cookies)




3 cups of pitted medjool dates

2 1/2 cups finely shredded coconut

1 tsp vanilla bean powder

2 cup vegan chocolate, chopped

1 tsp coconut oil (optional)

Sea salt flakes (optional)




  1. Preheat the oven to 400°F.
  2. Cover the dates with boiling water and set aside for 10 minutes to soften.
  3. Place the shredded coconut on a sheet pan lined with parchment paper and bake until golden for 10 to 12 minutes.
  4. Drain the dates and save some of the soaking liquid.
  5. Place the dates with the vanilla bean powder in a food processor and blitz until smooth. Add a Tbsp at a time of the soaking liquid to help if the dates are not blending well.
  6. In a large bowl, mix the date spread with the toasted coconut.
  7. Put the bowl in the refrigerator for 30 minutes so the dough can be cool enough to handle and firm up.
  8. Prepare a sheet pan with parchment paper. Scoop the dough into 20 cookie balls (approx. 1 oz each).
  9. Flatten the cookie balls into disks and poke a hole through them to give them a classic donut shape.
  10. Freeze the samoa cookies until firm, 30 to 45 minutes.
  11. Melt the chocolate with the coconut oil. (The coconut oil helps keep the chocolate firm). Dip the bottom half of each samoa in the chocolate.
  12. Use the remaining chocolate to drizzle strips over the cookies. Using a piping bag or a fork to do so.
  13. Lightly sprinkle with sea salt flakes. This step is optional, but the salt helps balance the flavor!
  14. Keep frozen until ready to eat. Let sit at room temperature for 2 to 3 minutes before enjoying!


Chef’s note: To get all your cookies looking precisely the same, weigh your dough ball and divide it into 20. As you scoop your cookies, weigh them individually to keep them on their target weight.



Dairy-free, nut-free, gluten-free, free of refined sugar, vegan

(makes 6 portions)




6 Bartlett pears

60 oz natural apple juice

1 orange peel

1 lemon peel

2 cinnamon sticks

2 cardamom pods

1 star anise

5 cloves




  1. Peel the Bartlett pears and cut a thin slice off the bottom of the pears so they can stand up straight in a pot.
  2. Place pears in a pot and fully submerge the pears with the apple juice, orange peel, lemon peel, and spices. 
  3. Cook covered on a gentle simmer for about 45 minutes until the pears are tender.
  4. Remove the pears from the poaching liquid and let them cool down.
  5. Continue to reduce the poaching liquid on medium-low heat until there are about 3 cups left, about an hour and a half to 2 hours. 
  6. Cover the cooked pears with the reduced poaching liquid and refrigerate.
  7. Serve whole or cut in half.


Chef’s note: This tastes delicious served warm or cold.