Taking a moment for pure enjoyment is equally as important as eating a whole food, plant based diet.

While whole foods feed your body, sweet desserts nourish your mind, body, and soul!

While fruit is the most obvious clean treat dessert, serving it on its own can feel, well, less than exciting. All it takes is an inspired approach – and a bit of unexpected texture or another flavor note – for fruit to go from simple to extra-special.

Pistachio-stuffed Dates with Coconut
(vegan, dairy-free, gluten-free)
16 dates, pitted

1/2 cup unsalted pistachios

pinch of coarse salt

1 tablespoon unsweetened shredded coconut, toasted

Use a pairing knife to split open dates, leaving other side intact. Puree pistachios in a food processor until a thick paste forms, about 5 minutes. Season with salt. Spoon mixture into dates. Top with coconut. Makes 16

Per Serving (1 date): 49 calories, 2g fat (0g saturated fat), 0mg cholesterol, 7g carbohydrates, 1g protein, 1g fiber

Citrus Salad with Pomegranate

(vegan, dairy-free, nut-free, gluten-free)

4lbs mixed citrus such as naval, Cara Cara, mandarin, and blood oranges; grapefruit; and Meyer lemons

1/2 cup pomegranate seeds (from 1/2 large pomegranate)

Use a pairing knife to cut away peel and pith of citrus, following the curve of the fruit. Slice some fruit into rounds, and separate others into segments. Arrange citrus on a platter, and sprinkle with pomegranate seeds before serving. Serves 4

Per serving: 197 calories, 1g fat (0g saturated fat), 0 mg cholesterol, 50g carbohydrates, 4g protein, 8g fiber

No-bake Oat Bars with Strawberries
(vegan, dairy-free)

11/2 cups pitted dates

1/4 cup raw macadamia nuts

2 tablespoons old-fashioned rolled oats

pinch of sea salt

1 cup strawberries, hulled and thinly sliced

Pulse dates, nuts, oats, and sea salt in a food processor just until combined. Press mixture into the bottom of a 9×5 loaf pan. Mash half the strawberries with a fork or potato masher, and spread on top of date mixture. Top with remaining strawberries. Slice into rectangles to serve. Makes 6.

Per serving (1 bar): 176 calories, 4g fat (1g saturated fat), 0mg cholesterol, 36g carbohydrates, 2g protein, 4g fiber

Roasted Plums with Yogurt and Granola

1/4 cup honey

1/3 cup fresh orange juice

4 large purple or red plums (about 11/2 lbs), halved and pitted

plain yogurt, for serving

granola, preferably homemade, for serving

Preheat oven to 400F. Stir to combine honey and orange juice in an 8in square baking dish. Arrange plums, cut side down, in dish. Roast until tender and juicy, 25 to 30 minutes, turning plums over during final 10 minutes of baking and spooning juices over fruit. (If liquid evaporates completely during baking, add 1 to 2 tablespoons water.) Serve plums warm or at room temperature, drizzled with pan juices and topped with yogurt and granola. Serves 4.

Per Serving: 199 calories, 3g fat (1g saturated fat), 1mg cholesterol, 44g charbohydrates, 3g protein, 3g fiber

Recipe/Nutrition facts from A Clean Slate by the editors of Martha Steward Living, featured image from ourloveinoctober.blogspot.com