Tag Archives: healthy dessert

Avocado Chocolate Mousse

Avo Choc Mousse
Did you know Avocados and Dark Chocolate are two of the most perfect foods? Avocados are packed with the good kind of fat that helps lower cholesterol. Dark chocolate is packed with antioxidants. So I’ve combined them into this decadent powerhouse of a dessert. This will have your whole family asking for seconds.

Ingredients
• 2 ripe Avocados, peeled, cored and cut into chunks
• ¼ cup Cacao Powder
• 2 teaspoons Vanilla Extract
• 3 Tablespoons Maple Syrup
• 1/3 cup Coconut Milk
• 2/3 cup Dark Chocolate Chips
Directions
1. Melt dark chocolate in a double broiler. Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small un-melted chunks, remove bowl from heat (residual heat will melt the rest).

2. Place the remaining ingredients in a food processor and pulse on high for 15-20 seconds. Add the melted dark chocolate and pulse for another 10-15 seconds. Spoon into 4 serving cups and chill for an hour before serving.

WalnutPecanBrownies

Walnut-Pecan Brownies

One taste of these delicious brownies and you will never crave another sugar-laden, cooked, wheat-flour version again.

Tip: be careful not to overprocess in your food processor because the oils will begin to release and you’ll end up with a sticky brownie.

Ingredients

1/2 cup raw walnuts

1/2 cup raw pecans

1/4 cup raw cacao powder

1/2 cup Medjool dates, pitted and firmly packed

Chopped pecans for topping (optional)

 

Directions

Place walnuts and pecans in processor fitted with s-blade and pulse until nuts are a finely ground. Add dates and cacao and process just until mixture begins to stick together. Do not overprocess. Press mixture into a 4×9-inch loaf pan lined with parchment paper and sprinkle with more chopped pecans, if you choose. Slice into 6 squares or use a square cookie cutter and form individual servings by dividing mixture into 6 portions and pressing firmly into the cookie mold. Gently remove the mold.

DoubleCCCookiesinDehydrator-1024x823

Walnut-Pecan Brownies

One taste of these delicious brownies and you will never crave another sugar-laden, cooked, wheat-flour version again. Tip: be careful not to overprocess in your food processor because the oils will begin to release and you’ll end up with a sticky brownie.

 

brownies

Ingredients

1/2 cup raw walnuts

1/2 cup raw pecans

1/4 cup raw cacao powder

1/2 cup Medjool dates, pitted and firmly packed

Chopped pecans for topping (optional)

 

Directions

Place walnuts and pecans in processor fitted with s-blade and pulse until nuts are a finely ground. Add dates and cacao and process just until mixture begins to stick together. Do not overprocess. Press mixture into a 4×9-inch loaf pan lined with parchment paper and sprinkle with more chopped pecans, if you choose. Slice into 6 squares or use a square cookie cutter and form individual servings by dividing mixture into 6 portions and pressing firmly into the cookie mold. Gently remove the mold.

pumpkin-cheesecake

Pumpkin Cheesecake

One bite of this special dessert and you’ll say, “No way is this dairy free! No way is this free of processed sugar and gluten and wheat! And it’s good for me?” Yes, it is! It’s full of “good” fats that can actually lower your cholesterol and help your body burn fat. (Check out “Everything You Need to Know About Coconut Oil” for more information.) Plus you’re getting all the nutrients of raw pumpkin, raw nuts, and carrot juice. It’s a super-delicious super-dessert!

pumpkin cheesecake

Ingredients

Crust

3 cups raw pecans

3 dates

1/4 teaspoon sea salt

 

Pumpkin filling

3 cups raw cashews, soaked

2 cups pumpkin, cubed

1 1/2 cup carrot juice

1/2 cup lemon juice, freshly squeezed

1 cup agave nectar

1 cup coconut oil

1 teaspoon cinnamon, ground

1 teaspoon vanilla extract

1 1/2 teaspoon nutmeg

3/4 teaspoon sea salt

 

Coconut topping

1 cup raw cashews, soaked

1 1/2 cups coconut milk (1 young coconut)

1/4 cup agave nectar

1 teaspoon vanilla extract

1 1/2 tablespoon lecithin

1/4 cup coconut oil

Pinch sea salt

 

Directions

Crust:

Process all ingredients until they start to stick together.  Pour ingredients into a 10-inch non-stick springform pan.  Spread evenly and press down slightly with hand until gently packed.

Cheesecake Filling:

Blend all ingredients in high-speed blender until smooth and creamy.  Pour mixture into pan on top of crust.  Using spatula gently spread toward edges of pan until even.  Place in freezer while making next layer or for 1–2 hours.

Coconut Topping:

Blend all ingredients in high-speed blender until light and fluffy. Carefully spread on top of  cheesecake filling. This should be at the very top of the pan. Place in refrigerator for 4–6 hours until completely set.

Use thin knife to scrape around edges of pan before removing cake from pan. Cut into slices and enjoy!