Keep a jar of this versatile, delicious, and virtually fat-free sauce in your refridgerator; I am sure you will think of many ways to use it. I like to drizzles a few spoonfuls over puddings, cakes, and nondairy desserts (eating it directly off a spoon is an option!). Yield: 1 and 1/2 cups Ingredients:...

    This almost raw refrigerator cake does not contain any soy, wheat, dairy, or eggs. If you do not want to make a tart, simply make the cream. Fill 2 small ramekins (or 1 larger one and share). Sprinkle lot of chocolate covered cocoa nibs over the top and enjoy.  ...

Presenting the perfect brownie, fudgy, dense, a little gooey and deeply chocolate. I still can't believe these are low in fat. After one taste, a student said there was a new star in heaven with my name on it. I don't know about that, but I do know the prune puree, which replaces most of the...

Yield: 2/3 to 1 cup 1 cup (6 ounces) pitted prunes, coarsely chopped 1 cup minus 1 tablespoon water Additional water as needed 1. Put the prunes into a heat proof bowl. Bring the water to a boil and pour over the prunes. Set aside for 15 to 30 minutes until the prunes are soft. 2....

Vegan and Valentine's Day might not seem like a culinary marriage made in heaven, but in the hands of the ‘Diva of Dairy-free Desserts', Fran Costigan, it's a no-brainer. Using whole and organic ingredients -- and a lot of high quality dark chocolate (which is vegan!), your sweetie...