Image of a yummy chocolate and vanilla piece of cake. Desserts

9. Desserts


Humans are in need of the sweetness of life, for so often upon the physical plane life is boring, melancholy or lacking in joy. The desire for sweets is really the desire for the return of the sweetness of life. Denying oneself sweets is like sending a message to the universe to send one boredom and joylessness. So, Earth suggests that ascending initiates treat oneself to sweets regularly; and this shall send the opposing message to the universe of the desire for joy and fulfillment.


Chocolate is also an ascension food. Chocolate contains biochemistry that has substances necessary to the ascending nervous system. Therefore, craving chocolate is not unusual amongst ascending humans. You will find Asur’Ana savoring organic vegan chocolate from the health food store once in a while.


Mostly what Asur’Ana has craved as sweets is fruit. She finds most other desserts lifeless and without chi; although from time to time, she might indulge in a piece of vegan cheese cake, vegan sweet potato pie, vegan chocolate decadence, or any number of other delicacies that restaurants serve these days. At home, she has found that she prefers fruit or cobblers. To the sweetness of life! Bon appetite!


Vegan Chocolate Mousse

Vegan Chocolate Mousse


1 Cup Vegan Dark Chocolate Chips

1 ½ Cups Whole Coconut Milk

1 Heaping Cup Pitted Medjool Dates

1 Teaspoon Vanilla Extract (Optional)


Toppings (Optional):

Vegan Whipped Cream

Blueberries, Raspberries, Strawberries, etc.

Shaved or Chopped Dark Chocolate


Place the chocolate chips in a medium glass bowl. Microwave the chocolate in 15-second increments, mixing after each increment, until it is completely melted.


Add the melted chocolate into a high-speed blender along with the remaining ingredients and blend until very smooth. Taste and add more dates to sweeten it up as needed.


Transfer the mixture into a glass container. Cover the container and place the mixture into the refrigerator for about 2-3 hours to set, or until thick and cooled.


Remove the mousse from the refrigerator. Using a whisk or a spatula, vigorously mix the mousse to fluff it up. Transfer the mousse into serving cups and add toppings of your choice.


Raw Vegan Cheesecake

Raw Vegan Cheesecake


Gluten-Free Crust:

1 Cup Raw Pecans

1 Heaping Cup Pitted Dates

1/8 Teaspoon Sea Salt


Vegan Cheesecake Filling:

1 ½ Cups Raw Cashews

1/3 Cup Freshly Squeezed Lemon Juice

1/3 Cup Coconut Oil, Melted and Cooled

2/3 Cup Whole Coconut Milk, Refrigerated

1/3 Cup Maple Syrup


Sweet Cherry Topping:

4 Cups Frozen Sweet Cherries, Pitted

1/3 Cup Water

2 Tablespoons Maple Syrup

1 Tablespoon Lemon Juice

2 Teaspoon Arrowroot Starch or Corn Starch

½ Teaspoon Lemon Zest


Cover the raw cashews with boiling hot water and let them soak for one hour. It’s necessary to soak them to soften them.


In a food processor or heavy-duty blender, add the raw pecans, sea salt and dates, and process into an even meal consistency. Process until a small ball forms and then until the mixture resembles a loose dough. Then, set aside.


Line a bread loaf pan with parchment paper. Carefully pack down the date-pecan mixture evenly using your fingers. This will serve as the crust.


To make the filling, drain your soaked cashews and add them into the blender, followed by the lemon juice, melted coconut oil, chilled coconut milk, and pure maple syrup. Blend together until very smooth. The smoother this mixture is, the creamier your cheesecake will be. Now, pour the filling evenly into the loaf pan over the pecan crust.


Place the pan tin into the freezer and freeze for 2-3 hours to allow the mixture to set.


When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then slice into long triangle slices. You may need to allow it to set at room temperature for 5 minutes to thaw.


To make the cherry topping, combine frozen sweet cherries, water, pure maple syrup, and lemon juice in a saucepan over medium-high heat, stirring often, until the cherries release their juices and mixture reduces some, about 12-15 minutes.


Add the arrowroot starch and whisk until smooth. Cook until thick and bubbly, about 1-2 more minutes. Allow to cool to room temperature, and serve over the cheesecake.


Berry Cobbler

Berry Cobbler


2 Cups Strawberries, Blueberries, Raspberries, or Blackberries (Fresh or Frozen)

1 Cup Unbleached Flour

1 Cup Oatmeal

4 Tablespoons Vegan Butter

2/3 Cup Brown Sugar


Wash and place the berries in a glass pie dish. Melt the butter in a sauce pan. Add the flour, oatmeal and brown sugar. Mix into a paste. Top the berries with the mixture sealing the fruit underneath.


Bake for 45 minutes at 350 degrees. Serve with fresh vanilla ice cream or frozen yogurt.


Vegan Green Tea Tiramisu

Vegan Green Tea Tiramisu



1 Cup Almonds

2/3 Cup Coconut Yogurt (Please see “Condiments” Section for recipe)

½ Cup Maple Syrup

4 Drops Bitter Almond Flavor


Biscuit Base:

2/3 Cup Spelt Flour

½ Cup Brown Sugar

3 Teaspoon Baking Powder

¼ Cup Melted Coconut Oil

1 Cup Sparkling Mineral Water



1 Cup Boiled, Hot Water

2 Tablespoons Green Tea

4-5 Dessert Glasses


Soak almonds in water overnight. Preheat the oven to 350 degrees.


Mix the ingredients for the biscuit base and make a smooth dough. Put it into a greased springform pan of about 10-inch diameter and bake for 35 minutes. Let it cool.


For the crème, discard the soaking water, and blend the almonds with a little bit of fresh water in a high-speed blender. Mix the almond butter with the coconut yogurt and the maple syrup.


Bring the water to boil and let it cool down to about 176 degrees Fahrenheit. Stir in two tablespoons of green tea and foam it up with a bamboo brush. It should dissolve completely. Now add the bitter almond flavor to the green tea.


With the glasses meant for serving, cut out some round shapes from the biscuit base and slice them horizontally so you would get two thinner discs of cake. Now you can start layering: Soak every disc of cake in the green tea mixture and put it into the glass, alternating with the almond creme. You should start with cake and end with creme on top.


Seal the glasses with plastic wrap and let them sit in the refrigerator overnight. Before serving, decorate the upper almond layer with a little bit of green tea powder and maybe some rice pops.


Ascension Meditation Recordings


Ascension Insights Charts & Diagrams


Language of Light


Language of ONE



This book is lovingly dedicated to anyone who cares about their Health and Wholeness. May these delicious Plant-based Recipes assist in your Ascension and Earth’s Ascension.



Creational © 2019, Asur’Ana, Aligning With Earth


This book has Creational Copyright. This information is offered for Theoretical Exploration only. Please accept only information that you resonate with and let go of the rest. Please use any or all information, to share and evolve. All information belongs to God Goddess/All That Is, You. As you integrate the information you receive, you evolve and radiate new truths via your own unique portal of expression, assisting Humanity and the Planet on its evolution Home.



Asur’Ana does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for physical, emotional, mental and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, Aligning With Earth assumes no responsibility for your actions.




Asur’Ana. Vegetarian Ascension Recipes. Aligning With Earth, 2019. Digital.

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