(Family Features) The next time a healthy conscience keeps you from enjoying that sweet treat you’re craving, remember that making healthy swaps is all it takes to make those favorite desserts a little better for you.

These Vegan Brownies, for example, are perfect for chocolate lovers looking for a sweet they can enjoy without ditching healthy eating habits. By using versatile California Prunes as a natural sweetener, you can replace processed sugar, fats and eggs in all kinds of recipes. Plus, prunes also add nutrients important for bone and gut health to your everyday diet.

With copper that aids in bone structure along with boron and polyphenols that help with the regulation of bone building and bone breakdown, you can feel good enjoying your family’s favorites while staying on track with health goals. Prunes are also known as a “good gut food,” meaning a single serving (4-5 prunes) can help support a healthy microbiome. High in vitamin K, they can also help improve calcium balance and promote bone mineralization.

Visit californiaprunes.org to find more delicious, better-for-you desserts.

Watch video to see how to make this recipe!

Vegan Brownies

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:

• 16        ounces pitted California prunes
• 1/2       cup hot water

Brownies:

• 2          teaspoons vanilla extract
• 1/4       cup cocoa powder
• 1          tablespoon baking powder
• 1 1/2    cups all-purpose flour
• 10        ounces California prune puree
• 2          cups light brown sugar
• 1/2       cup California extra-virgin olive oil
• 6          ounces unsweetened chocolate
• nonstick cooking spray
• flaky sea salt, for garnish

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.
4. Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.
5. Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.
6. Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.
7. Cool in pan. Remove then cut brownies into 3-inch squares.

Source: California Prunes

(Family Features) If healthier eating holds a prominent spot on your list of goals, you may feel it’s necessary to eliminate some of your sweetest favorites. However, committing to a nutritionally friendly way of life doesn’t have to leave desserts by the wayside.

Instead, rethinking nighttime treats with better-for-you ingredients like California Prunes as a quick substitution can make healthier eating easy. As a versatile ingredient that can replace added sugar, fats and eggs in all kinds of recipes, prunes can also add nutrients important for bone and gut health.

Plus, the copper in prunes inhibits bone breakdown, while boron plays a role in calcium metabolism and polyphenols can help decrease bone breakdown through their antioxidant power. As a fruit that’s high in vitamin K, which helps improve calcium balance and promotes bone mineralization, prunes are also a “good gut food,” meaning a single serving (roughly 4-6 prunes) can help support a healthy microbiome.

They’re easy to use in recipes that can become favorites in your household such as these Chocolate Energy Balls. Enjoyed as an easy, on-the-go snack, they’re a perfect way to refuel for an adventure, recharge after a workout or to simply savor as a healthy snack.

Chocolate lovers rejoice: This rich, delicious, gluten-free, grain-free Chocolate Covered Prune Fudge Cake is naturally sweetened using prunes instead of added sugar. If brownies are more your style, prunes can also take the place of eggs in these Vegan Brownies for a family-friendly treat that won’t wreck your eating plan.

To find more better-for-you desserts, visit californiaprunes.org.

Vegan Brownies

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:

• 16 ounces pitted California prunes
• 1/2 cup hot water

Brownies:

• nonstick cooking spray
• 6 ounces unsweetened chocolate
• 1/2 cup California extra-virgin olive oil
• 2 cups light brown sugar
• 10 ounces California prune puree
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup cocoa powder
• 2 teaspoons vanilla extract
• flaky sea salt, for garnish

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.
4. Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.
5. Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.
6. Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.
7. Cool in pan. Remove then cut brownies into 3-inch squares.

Chocolate Covered Prune Fudge Cake

Prep time: 15 minutes
Cook time: 55 minutes
Yield: 1 cake (8 inches)

Cake:

• Coconut oil spray
• 14 tablespoons butter, chopped
• 2 teaspoons vanilla extract
• 3/4 cup cocoa powder
• 10 soft, pitted prunes, chopped small
• 1/3 cup maple syrup
• 6 eggs
• 1/2 cup coconut sugar
• 1 cup almond meal

Ganache:

• 1 cup full-fat coconut milk
• 1 1/3 cups dark chocolate morsels

1. To make cake: Preheat oven to 300 F. Lightly spray bottom and sides of 8-inch springform pan with coconut oil spray. Place round piece of parchment paper in bottom of pan and lightly spray with coconut oil spray.
2. In small saucepan over low heat, place butter and vanilla. Use sieve to sift cocoa into saucepan. Stir with spatula until completely smooth. Remove from heat and set aside.
3. In bowl of food processor fitted with "S" blade, place prunes and syrup. Top with cooled butter mixture then process until smooth. Transfer to large mixing bowl, scraping all chocolate mixture from food processor with spatula.
4. In bowl of stand mixer fitted with whisk attachment, whip eggs and coconut sugar on high speed 7 minutes, or until tripled in volume.
5. Add one-third of egg mixture to bowl with chocolate mixture. Using spatula, gently fold together until completely combined. Add almond meal and remaining egg mixture to bowl and gently fold to combine.
6. Pour batter into prepared pan and bake 55 minutes, or until set. Once cooked through, transfer cake to cooling rack and cool completely in pan.
7. To make ganache: In top of double boiler, melt coconut milk and dark chocolate until completely smooth. Pour prepared ganache over cake. Serve immediately for molten fudge effect or allow to completely set.

Chocolate Energy Balls

Recipe courtesy of Meg van der Kruik on behalf of California Prunes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 24 pieces

Prune Puree:

• 16 ounces pitted California prunes
• 1/2 cup hot water

Energy Balls:

• 1 cup old-fashioned or gluten-free oats
• 2/3 cup toasted, unsweetened shredded coconut
• 1/2 cup creamy natural nut butter (peanut or almond)
• 1/2 cup pecan meal
• 1/2 cup prune puree
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make energy balls: In mixing bowl, stir oats, coconut, nut butter, pecan meal, prune puree, cocoa powder and vanilla until completely combined.
4. Cover and chill in refrigerator 30 minutes. Once chilled, use small cookie scoop or measuring spoon to measure equal-sized amounts of mixture then form into balls by applying gentle pressure to dough using palms. Do not roll as balls will break apart.
5. Store covered in airtight container in refrigerator up to 1 week.

Source:

California Prunes

(Family Features) Inviting loved ones and neighbors for a backyard barbecue is a timeless summer tradition bringing together favorite foods and friendly conversation. At your next cookout, remember to make the experience warm and welcoming for everyone, including those looking to incorporate more plant-based foods into their diets, by offering up a variety of options at the table.

You can make it easy to enjoy a meatless summer soiree loaded with flavor by using an option like Sweet Earth Plant-Based Chik’n, a ready-to-eat solution offering an excellent source of protein per serving, made with vegan ingredients. The pre-marinated options mean less time spent cooking and more time catching up with friends and family in the summer sun while eating delicious meals.

Perfect for enjoying in a variety of ways, it’s a bold and savory centerpiece in these Vegan Pulled Chipotle Chik’n Sliders that combine a sweet and spicy chipotle-maple sauce with fresh veggies for a saucy bite full of plant-based protein. Put a taste bud-tingling twist on fajita night with Jerk Chik’n Fajitas with Black Rice, an easy way to channel your inner chef and serve up a flavorful, plant-based meal.

Find more delicious plant-based recipes and products at sweetearthfoods.com.

Vegan Pulled Chipotle Chik'n Sliders

Prep time: 10 minutes 
Cook time: 10 minutes 
Servings: 10-12

• 3 chipotle peppers in adobo sauce
• 1/4 cup ketchup
• 1/4 cup maple syrup
• 1 cup veggie broth
• 1 teaspoon allspice
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 pinch kosher salt
• 1pinch pepper
• 3 cloves garlic, minced 
• 1/2 lemon, juice only 
• 1 package (8 ounces) Sweet Earth Chipotle Chik'n

• 12 vegan brioche slider bun

Vegan Spicy Mayo:

• 1/2 cup vegan mayo
• 2 tablespoons vegan sour cream
• 2 chipotle peppers in adobo sauce
• 2 tablespoons cilantro, finely minced
• 2 teaspoons fajita seasoning 
• 1 lime, juice only

Optional toppings:

• 1 jar pickle chips
• 1/2 cup purple shredded cabbage
• 1/2 cup jalapeno peppers
• 1/2 cup shredded carrots
• 1/2 cup diced tomatoes

1. In blender, puree peppers with ketchup, maple syrup, broth, allspice and brown sugar. Set aside.
2. In pan over medium heat, add oil. Once oil begins to shimmer, add onion and season with salt and pepper. Cook, stirring occasionally.
3. Once onions become translucent, around 5 minutes, add garlic. After 1 minute, add pepper puree blend to pan along with lemon juice and stir to combine.
4. Once mixed, fold in chipotle plant-based "chicken" and cook 3-4 minutes until heated through.
5. To make vegan spicy mayo: In bowl, mix mayo, sour cream, peppers, cilantro, fajita seasoning and lime juice.
6. Spread vegan spicy mayo on buns and add plant-based "chicken" mixture. Top with pickle chips, cabbage, jalapenos, carrots and tomatoes, as desired.

Jerk Chik'n Fajitas with Black Rice

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 2-3

Marinade:

• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1/4 cup soy sauce
• 1 tablespoon avocado oil or olive oil
• 1 Scotch bonnet pepper
• 2 tablespoons Jamaican jerk seasoning
• 1 teaspoon minced garlic
• salt, to taste
• pepper, to taste

Fajita Fixings:

• 1 package (8 ounces) Sweet Earth Mindful Chik'n Strips
• 1/2 teaspoon avocado oil
• 1/2 white onion, chopped
• 1 small green pepper, chopped
• 1/2 yellow pepper, chopped
• flour tortillas, warmed
• black rice, cooked

Mango Salsa:

• 1 chopped mango
• 3 teaspoons lime juice
• 2 teaspoons chopped cilantro
• 1/4 cup red onion, chopped
• 1 small red bell pepper, chopped

1. To make marinade: In blender, blend brown sugar, lime juice, soy sauce, oil, bonnet pepper, Jamaican jerk seasoning, garlic and salt and pepper, to taste, until smooth.
2. To make fajitas: Marinate plant-based "chicken" in jerk sauce for 1 hour.
3. In grill pan on stove over medium heat, heat oil. Cook plant-based "chicken" until heated through. In separate pan, add splash of oil and cook white onion, bell pepper and yellow pepper.
   Add plant-based "chicken" to veggies and cook 1-2 minutes.
4. To make mango salsa: In bowl, mix mango, lime juice, cilantro, red onion and red bell pepper.
5. Add jerk plant-based "chicken" and mango salsa to tortillas. Serve with black rice.

Source: Sweet Earth

(Family Features) World Plant Milk Day on Aug. 22 is a day to celebrate plant-based alternatives to dairy milk – from soya to oats to cashew nuts to hemp, the diversity of vegan milks continues to grow. However, milk isn’t the only dairy product with plant-based alternatives.

Consider that 65% of the population has a reduced ability to digest lactose after infancy, according to the National Institutes of Health, resulting in the need for dairy alternatives across the board.

The desire for plant-based butters and spreads is growing, according to Upfield, the company behind brands like Country Crock, I Can’t Believe It’s Not Butter, Flora and more. From both a health and sustainability perspective, more and more consumers are aiming to decrease the amount of animal products in their diets without compromising on taste.

In honor of #WorldPlantMilkDay, and the rise in demand from consumers for plant-based alternatives, consider these fast facts on plant-based alternatives to dairy:

• It takes 21.2 pounds of whole milk to make 1 pound of butter, according to “The Science of Animal Agriculture.”
• Making plant butter has a much less harmful impact on the environment than raising livestock for use in dairy butter production, according to a study published in “The International Journal of Life Cycle Assessment” comparing plant butter and dairy butter in the U.K., Germany and France. This includes significantly less carbon dioxide emissions, two-thirds less land use and half of the overall water use.
• According to the United States Department of Agriculture, there was a 25% drop in liquid cow milk consumption from 2000-2017.
• Data released by the Plant Based Foods Association and The Good Food Institute shows U.S. retail sales of plant-based foods have grown 11% in the past year, bringing the total plant-based market value to $4.5 billion. The total U.S. retail food market has grown 2% in dollar sales during this same period, showing that plant-based foods are a key driver of growth for retailers nationwide.

For more information, visit upfield.com/purpose.

Source: Upfield