Mariette and Susan show you some delicious vegan desserts and how to use vegetables in sweets. It's a great way to hide veggies for those who do not eat the rainbow. Kids and Adults alike will devour these treats faster than you can set them on the table.

CHOCOLATE AVOCADO MOUSSE

2 ripe avocados pitted and peeled
1/3 c almonds or hazelnuts ground
2 c water
14 - 18 pitted medjoul dates
¾ c unsweetened cocoa powder or raw cacao
1 tsp vanilla extract
pinch salt

blend almonds or hazelnuts into a powder, add water and dates then blend completely until dates are completed incorporated. Add remaining ingredients and blend, if using a Vitamix blend at level 7 using your tamper as needed to tamp out air bubbles.

If you don't have dates, then use only 1 1/4 c water and substitute 3/4 c maple syrup, honey or agave for the dates. This version is a bit sweeter.

Makes 3 servings of ½ cup, each serving contains 186 calories, 10g fiber, 7g fat, 4g protein.

VEGAN CARROT CAKE MUFFINS
4 C unbleached white flour
2 tsp baking powder
2 tsp baking soda
1 ½ tsp cinnamon
¼ tsp allspice
1 C of white sugar
1 C of brown sugar
1 ½ C of water
3 C of shredded carrots
1 C vegetable oil
1 tsp vanilla

Preheat oven to 350. Whisk together the dry ingredients being sure to break up any clumps of baking soda or baking powder.

Blend the oil and sugar using a hand mixer until thoroughly combined and crumbly. Then add water and beat further until completely mixed. Add the dry ingredients into the sugar mixture until just combined and creamy. Add the carrots and mix well by hand. Fill your greased tins and bake at 350 for 20 minutes.