Healthy Desserts to Make This Week!
- Valentina Sapia
- Sep 30, 2021
- 6 min read
Chocolate Almond Cups
Ingredients:
100g almonds
¼ cup almond or other nut butter
⅓ cup coconut oil
¾ cup shredded coconut
2 tbsp rice malt syrup
1 tsp ground cinnamon
1 tsp vanilla extract
5 cups puffed rice
⅔ cup maple syrup
140g coconut oil
⅔ cup cacao powder
Steps:
Grease holes of a 12 hole muffin pan and line with baking paper.
Whiz almonds in a food processor until roughly chopped. Add nut butter, coconut oil, shredded coconut, rice malt syrup, cinnamon, vanilla and 2 tbsp maple syrup, and pulse to combine.
Divide among holes of muffin pan, using a spoon to press down. Freeze for 10 minutes or until slightly firm.
Meanwhile, to make topping, combine extra coconut oil, cacao powder, and remaining 1/2 cup maple syrup in a jug.
Divide among muffin holes. Freeze for a further 30 minutes or until set.
Top with extra almond and shredded coconut to serve.
Recipe: https://www.delicious.com.au/recipes/chocolate-almond-cups/7qPxDRwz?r=recipes/collections/6rr2ruhe
Chocolate Avocado Mousse with Cacao Nibs
Ingredients:
2 very ripe bananas
2 ripe avocados
2 tbsp hazelnut or almond butter
½ cup (40g) raw cacao powder
2 tbsp coconut milk
¼ cup (30g) cacao nibs
2 x 125g punnets raspberries
Steps:
Place the banana, avocado, nut butter, cacao powder, coconut milk and a pinch of salt in a blender and whiz until smooth. Pour into a shallow serving dish, then cover and chill for 30 minutes or until set. Scatter with the cacao nibs and berries to serve.
Pistachio and Cacao Ice Cream Cake
Ingredients:
165g coconut oil
¾ cup (75g) cacao powder
¼ cup (60ml) maple syrup
4 eggs, separated
110g coconut sugar
3 cups (300g) almond meal
PISTACHIO MILK
½ cup (80g) shelled pistachios, soaked overnight in cold water
½ tsp vanilla bean paste
½ tbsp coconut sugar
CACAO NIB ICE CREAM
2 cups (500ml) pistachio milk
600ml thickened cream
6 egg yolks
½ cup (125ml) maple syrup
⅓ cup (40g) cacao nibs
Roughly chopped pistachios, to serve
Steps:
Preheat the oven to 160°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
Place oil, cacao and maple syrup in a saucepan over medium-low heat and stir until melted and smooth. Remove from heat and set aside to cool completely.
Beat egg yolks and sugar in a bowl until thick and pale. Add cooled cacao mixture and stir to combine, then fold in almond meal.
In a separate bowl, whisk egg whites to stiff peaks. Fold one-third egg white mixture through cacao mixture to loosen, then fold through remainder. Spread into pan and bake for 20 minutes or until edges firm up and centre is still fudgy.
To make the pistachio milk, drain and rinse the pistachios and place in a blender with 500ml (2 cups) water. Whiz until smooth. Add vanilla and sugar, and whiz to combine. Transfer to a sterilised bottle and chill until cold.
For the ice cream, place pistachio milk and cream in a saucepan over medium heat. Whisk egg yolks and maple syrup in a large bowl until thick and pale. As soon as the cream mixture starts to bubble around the edges, pour it into the yolk mixture, whisking constantly. Clean saucepan, then return mixture to pan and place over medium-low heat. Cook, stirring constantly, for 18 minutes or until slightly thickened and smooth. Transfer to a bowl and cover the surface with plastic wrap. Cool to room temperature, then chill for 2 hours.
Transfer pistachio milk mixture to an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at the edges. Remove from the freezer and beat with electric beaters. Return to the container and refreeze. Repeat 2 or 3 times). Fold through cacao nibs and spread ice cream over cacao cake. Freeze for 3 hours or until firm.
Remove from the pan and scatter with pistachios to serve.
Sugar-free Raspberry Sorbet
Ingredients:
6 cups (810g) frozen raspberries
3 overripe bananas, cut into 1cm pieces, frozen
60g fresh raspberries, roughly crushed
Steps:
In 3 batches, whiz frozen raspberries and banana in a food processor until smooth. Transfer each batch to one large bowl, then stir through crushed raspberries. Spoon into a 1.25L (5 cup) container. Serve immediately.
Vegan Ice Cream Sandwiches
Ingredients:
4 cups (360g) rolled oats
2/3 cup (70g) coconut flour
2/3 cup (160ml) maple syrup
2 tsp vanilla bean paste
1/3 cup (90g) tahini
1/2 tsp bicarbonate of soda
2 tbsp coconut oil
1 cup (70g) shredded coconut
Mixed coconut ice creams such as chocolate, vanilla, peppermint or acai
Steps:
Preheat oven to 160°C. Line 2 large baking trays with baking paper. Whiz the oats, flour, maple syrup, vanilla, tahini, bicarb, oil, 1/2 cup (35g) shredded coconut and 1/3 cup (80ml) water in a food processor to combine. Transfer to a bowl and add remaining 1/2 cup (35g) shredded coconut, and combine well with your hands. Roll into 20 equal-sized balls. Flatten biscuits, then divide among trays. Bake, swapping the trays halfway, for 22-24 minutes until golden. Remove from oven and cool completely on a wire rack.
Sandwich scoops of coconut ice cream between two Anzac biscuits to serve.
Ferrero Rocher Protein Balls
Ingredients:
10 Medjool dates, torn in half, pitted
½ cup (125ml) hot espresso
¼ cup (60ml) coconut oil, melted
2 tsp vanilla extract
2 ½ cups (250g) hazelnut meal
1 ¼ cups (220g) bukinis
1/2 cup (60g) cacao nibs
1/2 cup (50g) cacao, plus extra to dust
1/3 cup (35g) chocolate protein powder
20 whole roasted hazelnuts
Steps:
Combine dates, espresso, coconut oil and vanilla in a bowl. Set aside for 10 minutes to soak. Using a stick blender, puree until smooth.
In a large bowl, combine hazelnut meal, bukinis, cacao nibs, cacao and protein powder. Add date puree and a pinch of salt, and stir until sticky and combined.
Line a baking tray with baking paper and grease hands with a little coconut oil. Compress and roll mixture into 20 walnut-sized balls. Make an indent in the centre of each with your thumb, add a whole hazelnut, then reform the ball around the hazelnut. Transfer to a prepared tray and chill for 30 minutes to firm up. Dust with extra cacao to serve.
Raspberry Linzer Cookie Frozen Yogurt
Ingredients:
3 cups plain 2-percent reduced-fat Greek-style yogurt
2 cups half-and-half
1 cup sugar, divided
⅓ cup light corn syrup
1 ½ tsp vanilla extract
¼ tsp kosher salt
6 oz fresh raspberries
3 to 5 ounce package shortbread cookies, crushed
Steps:
Whisk together yogurt, half-and-half, 2/3 cup sugar, corn syrup, vanilla and salt; let stand for 5 minutes. Whisk until sugar dissolves. Chill 2 hours or until very cold.
Cook raspberries and 1/3 cup sugar in a saucepan over medium heat for 6 to 8 minutes or until the fruit is softened; cool completely. Swirl raspberry mixture and crushed shortbread cookies into prepared yogurt.
Pour mixture into the bowl of an electric ice-cream maker, and process according to the manufacturer's instructions. Freeze 1 hour before serving. Store for up to 1 week.
Chocolate Bark
Ingredients:
2 cups dark chocolate
¼ cup roasted hazelnuts, chopped
1 tbsp goji berries
1 tbsp pumpkin seeds
1 tsp hemp seeds
1 tsp chia seeds
Steps:
Pour the chocolate chips into a bowl
Fill a small pot halfway with water and bring to a boil.
Lower the heat to medium and place the bowl on top of the pot of water.
Use a spatula and stir the chocolate every minute or so until completely melted.
Remove from heat.
Line a pan with parchment paper and pour the melted chocolate into the pan.
Use the spatula to spread the chocolate into a large rectangle.
Sprinkle the hazelnuts, goji berries, pumpkin seeds, hemp seeds, and chia seeds on top.
Place in the fridge to cool for 30 minutes.
Using a sharp knife, cut the bark into pieces.
Store in an airtight container.
Bibliography
Avocado Chocolate Mousse. (n.d.) Chocolate Covered Katie. https://chocolatecoveredkatie.com/avocado-chocolate-mousse-vegan-healthy/
Chocolate avocado mousse with cacao nibs. (n.d.) Delicious. https://www.delicious.com.au/recipes/sugar-free-chocolate-avocado-mousse-cacao-nibs/4aaa644b-090e-4d82-9ec9-b546ade1fc79?r=recipes/collections/6rr2ruhe
Elkus, G. (2015, February 3) Gluten-Free Chocolate Almond Butter Cups. [Photograph] Double Thyme. http://www.double-thyme.com/blog/2015/2/2/guilt-free-chocolate-almond-butter-cups
Ferrero Rocher Bliss Balls (vegan, gluten free, refined sugar free, oil free) (2020, May 13) [Photograph] Veggiekins. https://veggiekinsblog.com/2020/05/13/ferrero-rocher-bliss-balls/
Harley, S. (2015, November 19) Ferrero Rocher protein balls. Delicious. https://www.delicious.com.au/recipes/ferrero-rocher-protein-balls/1584214d-fe28-401f-ae57-f292c7231f42
Harley, S. (2019, February 15) Sugar-free raspberry sorbet. Delicious. https://www.delicious.com.au/recipes/sugar-free-raspberry-sorbet/767e5c47-1f66-4610-86c0-29fbbc2e56b7
Hoffman, J. (2018, January 8) Superfood chocolate bark. Choosing Chia. https://choosingchia.com/superfood-chocolate-bark/
Little, V. (2017, February 13) Chocolate almond cups. Delicious. https://www.delicious.com.au/recipes/chocolate-almond-cups/7qPxDRwz?r=recipes/collections/6rr2ruhe
Martin, S. & Martin, K. (2020, April 15) Raspberry Linzer Cookie Frozen Yogurt. CountryLiving. https://www.countryliving.com/food-drinks/a32146401/raspberry-linzer-frozen-yogurt/
Raspberry Mint Sorbet. (2019, May 7) Spoonful of Flavor. https://www.spoonfulofflavor.com/raspberry-mint-sorbet/
Rocky Mountain Chocolate Bark (n.d.) [Photograph] Pick Up Limes. https://www.pickuplimes.com/recipe/rocky-mountain-chocolate-bark-46
Vegan Ice Cream Sandwiches (n.d.) [Photograph] Make It Dairy Free. https://makeitdairyfree.com/vegan-ice-cream-sandwiches/
Wood, P. (2016, March 2) These vegan ice cream sandwiches are just what you need today. Delicious. https://www.delicious.com.au/recipes/so-vegan-friend-coming-dinner-ice-cream-sandwiches-everyone/3ce153ed-7a6b-4744-813c-3400d13def90
Wood, S. (2016, March 5) This pistachio and cacao ice cream cake is nothing like the one you had as a child (and that's a good thing). Delicious. https://www.delicious.com.au/recipes/green-dream-pistachio-cacao-ice-cream-cake/80c431a4-9e05-4814-8c7c-5b41043ac023
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