After many requests, I am finally doing a page on dessert.

If you have a problem with sugar, you can still harm yourself by eating vast quantities of my desserts, but they are all vegan, mostly organic, and the sugar is often in the form of brown rice syrup, agave nectar, fruit, maple syrup etc., as opposed to white sugar, which is total garbage, and an animal food (yes, it is often whitened with cow bones).

My Pecan Date Pie is freakin’ delicious, and is gluten-free!

Ingredients:

• 1.5 cups of dates
• 1.5 cups pecans (set aside 1/3 cup for top)
• 1/2 cup rice syrup
• 1/2 cup almond milk (sweetened or unsweetened, or a mix)
• pinch of sea salt
• 1/2 teaspoon apple cider vinegar or ume vinegar
• 1/3 cup water
• Gluten free graham cracker crust

Directions:

Blend pecans, add dates (except 1/3 cup), and other ingredients, add water as necessary, maybe 1/3 cup.

Pour into gluten-free graham cracker crust (Stop & Shop has it), then top with pecans, and bake 20 minutes at 375 degrees F.

Berry Kanten (Jello)

This one is easy and fun. Does not replace ice cream or cake or chocolate bars, but it allows you to stretch yourself out in between unhealthy binges.

Bring 1 cup apple juice and 1 cup water to a boil. Add a pinch of sea salt, and two heaping teaspoons of kanten flakes (also known as Agar flakes, available at Whole Foods or from Natural Import Company). Stir well, then add a cup of chopped or sliced fruit, such as apples, pears, berries melon, or grapes. Turn off the flame, stir once more, then pour into a brownie pan or jello mold. Cool for two hours then serve, preferably with some rice or true whip on top. Fantastic!