How You Can Make Your Desserts More Nutritious
I know it might seem crazy to put “desserts” and “nutritious” in the same sentence; however, if there’s a will, there’s a way! This list of recipes will help you create the sweetest, delicious, and scrumptious treats ever while still getting those same health benefits from boring healthy foods! If you have a sweet tooth, but you are wanting to eat healthier this year, then this list of recipes will be perfect for you. This could also be a great way to discover some new dessert recipes you’ve never tried before. Now get in the kitchen, grab your ingredients, and get whipping!
Stuffed Dates With Peanut Butter and Chocolate (aka Date Snickers)
Ingredients:
Medjool dates
Peanut butter (if you are allergic to peanut butter, you can also use sun butter)
100% Cacao chocolate bar
Coconut oil
Steps:
Place parchment paper on a large baking tray.
Slice each date in half, but don’t fully cut them. Instead, have it resemble a hot dog bun where it is still together but they flap open. Take out the pit, and then place the date on the tray.
Scoop out a teaspoon of peanut butter and paste it onto the middle of each date.
Chop the 100% Cacao chocolate bar into pieces, and place it in a bowl. Add coconut oil to the chocolate, and microwave for about 30 seconds until melted.
Let the chocolate cool for a few minutes. Finally, dip the dates into the chocolate, and refrigerate them for 20 minutes until they harden. Enjoy!
Tea-Infused Chocolate Mousse
Ingredients:
1 cup aquafaba (chickpea water)
2 bags flavored tea
6.2 oz dark chocolate
Optional garnish: lemon zest, pomegranate seeds
Steps:
Combine the aquafaba and tea bags in a saucepan over medium-high heat. Before it starts to simmer, remove the pan from heat.
Pour the liquid and tea bags into a large bowl, and let it cool. After it is done cooling, remove the tea bags.
Using a microwave or double boiler, melt the chocolate, and then let it cool.
Beat the aquafaba until stiff peaks start to form.
Add the melted chocolate to the aquafaba slowly and steadily. You can use a rubber spatula, but be careful not to over-mix since the mousse can lose its air.
Scoop the mixture into glass jars and refrigerate for an hour or overnight. When ready to be eaten, sprinkle some lemon zest and pomegranate seeds on top, and enjoy!
Warm Tahini Chocolate Banana Wrap
Ingredients:
2 Tbsp tahini
1 Tbsp maple or agave syrup
1 Tbsp Dutch-processed cocoa powder
1 banana
1 medium soft tortilla
1 Tbsp roasted unsalted hazelnuts, chopped
Optional toppings: fresh mixed berries
Steps:
Mix the tahini, maple syrup, and cocoa powder together in a small bowl.
Slice the banana in half, and then chop them into strips.
Spread tahini mixture onto the tortilla, and then heat it on a large pan on medium heat. Place the banana slices and chopped hazelnuts on top of the tortilla.
Once the tortilla becomes golden brown, fold it in half gently and press down with a spatula.
Remove the tortilla from the pan to cut in half and add berries for the toppings. Enjoy!
Sweet Potato Tapioca Dessert Soup
Ingredients:
1 1⁄4 cups small pearl tapioca
2 medium orange sweet potatoes, peeled and cut into 1/2-inch chunks
2 large purple sweet potatoes, peeled and cut into 1/2-inch chunks
⅔ cup of rock sugar
One 13.5 oz can of Thai coconut milk
1 tsp pure vanilla extract
½ teaspoon of kosher salt
Steps:
Boil 8 cups of water in a medium saucepan. Add the tapioca and then reduce to a simmer. Stir the mixture until the tapioca pearls are tender and translucent (small white dot in the middle). This should take 12-15 minutes.
Remove the saucepan from the heat, and put a lid to cover the pearls till they are translucent. Drain the tapioca through a fine-mesh sieve and wash them in cold water. Transfer them to a bowl of ice water until they are ready to be used.
Boil the orange sweet potatoes in a saucepan with an inch of water. Reduce the heat to a simmer for 5 minutes. After, drain them and set the potatoes aside.
With the same saucepan, combine the purple sweet potatoes, sugar, and 4 cups of water. Boil, and then reduce to a simmer for 5-7 minutes. With a slotted spoon, scoop the purple potatoes in a blender. Pour in the coconut milk and 1 cup of the cooking liquid and puree. Stir the remaining cooking liquid in the saucepan while adding in the vanilla and salt.
For a cold serving, place the soup in the refrigerator for 2 hours. For a warm serving, heat the saucepan over medium heat until the soup is hot, but not boiling.
Scoop the tapioca soup into 8 bowls, and top with orange sweet potatoes. Enjoy!
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