Just because you want to commit to a healthy diet in 2022 doesn’t mean you have to miss out on dessert. In fact, if you do, you will likely feel deprived and prepare for a nutritious noshing failure.
Below are three delicious but fluffed desserts to consider for the New Year.
THIS VIRAL ‘SUGAR COOKIE BREAD’ RECIPE IS PERFECT FOR SPRINKLE LOVERS: HOW TO DO IT
Raw vegan peach and blueberry crumble by Serena Poon, CN, CHC, CHN
“Creating this recipe was especially fun because it was for a new customer who wanted a list of recipes for healthy but decadent desserts! One of the key elements of her request was that the recipe be simple and not intimidating, but delicious says Serena Poon, CN, CHC, CHN, holistic nutritionist and cook, SerenaLoves.com. “I wanted to make sure the desert felt fresh and alive, which is why I chose to keep it” rawer “and so do I. definitely wanted to keep her vegan and gluten free to accommodate those eating habits. Finally, the no-bake aspect of the recipe leaves more room for error (you can’t burn it!) And a lot of flexibility if you want to prepare it in advance. ”
Makes 6-8 servings
Preparation time: 5 minutes
Cooking time: 40 minutes
Ingredients:
For the filling:
- 1½ cups Medjool dates, pitted
- 15 ounces. frozen wild blueberries, thawed for blending
- 15 ounces. frozen wild blueberries, thawed for stuffing
- 3 fresh peaches, diced, pitted and peeled
FRIED APPLE CRISP FOR AUTUMN: TRY THE RECIPE
For the crumble topping:
- ½ cup almond flour, finely ground
- ¼ cup of oatmeal, finely ground
- ¼ cup raw almonds, soaked and peeled
- ¾ cup of raw hazelnuts, soaked and peeled
- ½ cup of vegan butter or coconut oil
- ½ cup coconut sugar
- 3 tablespoons of raw hemp seeds
- 1 tablespoon of ground cinnamon
- 3 tablespoons of mesquite powder
- 1 teaspoon of Lucuma powder
- 1 teaspoon vanilla pod powder
- ¼ teaspoon of pink Himalayan salt
Get the full recipe on SerenaLoves.com here.
SQUID GAME WATCHERS LAUNCH DALGONA CANDY CHALLENGE ON TIKTOK SO YOU CAN DO IT AT HOME
Vegan carrot cake bread by Eliza Schütt, The Hangry Chickpeas
“This fluffy vegan carrot cake bread is the perfect snack when you want something sweet but healthy,” says Eliza Schütt, The Hangry Chickpea. Pro tip: Add an extra quarter cup of brown sugar for a sweeter bread for dessert. To keep it lighter, leave out the icing. “
Makes 6-8 servings
Preparation time: 5 minutes
Cooking time: 45 minutes
This vegan carrot cake bread recipe by Eliza Schütt from The Hangry Chickpea uses aquafaba, chopped nuts, and ground ginger.
(Eliza Schütt, The Hangry Chickpea)
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Ingredients:
- 1 ½ cups of grated carrots
- ¾ cups of brown sugar
- 1 teaspoon vanilla
- ⅓ cup of applesauce
- 6 tbsp aquafaba (juice from a can of chickpeas)
- ⅓ cup of chopped nuts (optional)
- 1 ½ cups of flour
- 1 teaspoon of baking powder
- ¾ teaspoon of baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon of ground ginger
- 2 tablespoons of vegan butter
- 4 ounces of vegan cream cheese
- 1 ½ cups of powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon of cinnamon
Get the full recipe at TheHangryChickpea.com here.
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Vegan coconut chocolate mousse by Eliza Schütt, The Hangry Chickpea
This vegan chocolate mousse uses coconut cream instead of dairy products to create a perfectly thick and creamy mousse, “offers Schütt, who suggests preparing this recipe in advance and pouring it into espresso-sized cups.
Makes 3 servings
Preparation time: 10 minutes
Cooking time: 0 minutes
This vegan chocolate mousse recipe from Eliza Schütt from The Hangry Chickpea uses coconut cream.
(Eliza Schütt, The Hangry Chickpea)
Ingredients:
- 2 cans of coconut milk (14 oz each)
- 1/4 cup cocoa powder processed in the Netherlands
- 3 tablespoons of agave
- 1 teaspoon of pure vanilla extract
- Coconut whipped cream (optional)
- Chocolate sprinkles
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Get the full recipe at TheHangryChickpea.com here.
