Serves 4 / A dairy-free white cashew cream is topped with a tropical fruit sauce made by blending your favorite fruit; I like pineapple, mango, and kiwi. Fresh is always best, but if using frozen fruit, defrost first. Liquefy solid coconut oil by heating gently until clear and smooth. If you like, top these desserts with chopped nuts, goji berries, or cacao nibs.

2 cups fruit (pineapple, mango, kiwi, or a combination), cubed

1/4 cup agave syrup or pure maple syrup, or to taste

2 cups raw cashews

2 tablespoons alcohol-free vanilla extract

2 tablespoons coconut oil, liquefied

1/2 cup filtered water, as needed

1 banana

Mint sprigs, for garnish

1. Place 2 cups fruit and agave or maple syrup in food processor; pulse to desired consistency (leave some texture). Scoop into a bowl and refrigerate until ready to use.

2. Rinse processor with warm water. Add cashews, vanilla, and coconut oil. Blend to a smooth pudding texture, adding water only as needed. Refrigerate until ready to use.

3. To assemble, slice banana into bottom of four wine goblets, parfait glasses, or ramekins. Top with 1/4 cup cashew “cream,” then drizzle with 1/4 cup fruit syrup. Garnish with mint and serve.

PER SERVING: 348 cal, 52% fat cal, 21g fat, 7g sat fat, 0mg chol, 8g protein, 35g carb, 3g fiber, 6mg sodium