Desserts and Sweet Treats

Suzanne brought these nutritious orbs to our Winter Potluck. They were so popular, most of them disappeared before I could get a photo!

A good-for-you chocolate sauce to serve over fruit or just about anything!

Justina made this coffee-chocolate torte for Glenn's birthday and reports: "Glenn says that this is the best chocolate dessert he’s ever had, and he is a true chocoholic."

The key to this dessert's success is to make it in plenty of time to refrigerate all three elements for 4 to 24 hours. The longer the chocolate and topping components chill, the firmer, easier-to-handle, and more delectable the dessert will be. Chocolate Reverie (vegan, gluten free) is made of the three recipes that follow. The filling recipe was created by Laura Theodore and the crust and topping recipes by Jennifer Cornbleet.