Over the years, many people have approached me and said that they feel bad that I don’t get to eat desserts and that I am missing out. I reply that I’m not missing out at all, I do enjoy a variety of wonderful desserts and the best part is they are guilt free and they leave me feeling great. Healthier desserts do take a little prep work and time, but hey I’m worth it and so are you!!
Here is an example of one of those great desserts – a delicious ice cream cake that I created and the entire family enjoyed.
I have said this before but eating healthy can be fun and delicious – just get creative and have fun!
This ice cream cake is delicious, especially now during these hot summer days and the amazing cherries that are available.
Dark Chocolate Cherry Ice Cream Cake:
Chocolate Base Layer:
1/2 cup almonds
1/4 cup dates (softened in water)
1 tbsp. cocoa powder
1 tsp hemp hearts
Put all ingredients in your the blender and pulse till smooth.
Add mixture to the base of an individual spring form pan or use silicone muffin cup liners in a muffin cup pan. Press down firmly.
Ice cream cherry layer:
1 chopped frozen banana
1/4 cup raw cashews
2 tbsp. unsweetened vanilla almond milk
1/4 cup dates (soaked and softened)
1 tsp chia seeds
Add everything into a blender and pulse till smooth.
Fold in chopped cherries
Pour ice cream mix over ready bases. Add a few chopped cherries over the middle.
Place the pan in the freezer for 2 hours.
Raw chocolate sauce:
1 tbsp. melted coconut oil
1 1/2 tbsp. cocoa powder
1 tsp pure maple syrup
Mix everything together till smooth.
Remove pan from freezer, drizzle raw chocolate sauce over the top of the cherries and cake.
Return back to the freezer till ready to enjoy!
Will make 1 small 6″ cake or 4 individual cakes (muffin cup portion)
This ice cream cake was approved by the whole family, give it a try and let me know what you think.
I have always been a fan of strawberry filled dark chocolate and chocolate dipped strawberries – there is something about this combination that makes my mouth water!
Having to cut back on sugars and trying to adjust to a healthier lifestyle made me give up so many of my favourite foods. But with a little creativity I have found new ways to enjoy them again guilt and consequence free. Eating healthy does not mean giving up on your favourite treats, it just means getting creative and adjusting the ingredients to one’s that are beneficial to your health.
Here is my new favourite way to satisfy my dark chocolate strawberry cravings. It’s a quick and easy recipe that takes 5 minutes to make, about 20-30 to set and 1 minute to devour.
Give it a try this weekend – share it with your loved ones or enjoy it all on your own – I do.
2 tbsp melted coconut oil
3 tbsp unsweetened cacao or cocoa powder
1 tbsp pure maple syrup ( more or less to taste )
– Mix well.
1/4 cup strawberry Greek yogurt
1 tbsp milk of choice
– Mix well to a smooth consistency, add more milk if you need.
– Pour the raw chocolate onto a small lined tray/container and place in freezer. Meanwhile mix the strawberry yogurt.
– Remove tray from freezer and pour strawberry yogurt on top of raw chocolate. Place back into the freezer. Once frozen remove and break into pieces.
Junior Mints, After Eights, Peppermint Mocha…
I love the combination of dark chocolate and mint, especially at this time of the year…yum!
These mini cheesecakes are amazing, they combine one of my favourite flavour combinations with one of my favourite desserts. An easy to make treat that would be a great addition to any gathering of friends and family this holiday season.
1/4 cup almond
1/4 cup oats
1/4 cup dates (soaked and softened)
Place ingredients into a blender/processor and pulse till mixed.
Press tablespoon size portions onto the bottom of a muffin cups, I used silicon ones.
250 g (1 block) softened Greek yogurt cream cheese
1/4 cup Stevia sweetener
1/2 tsp vanilla extract
Mix everything together well. Set 1/4 of the mixture aside, pour remaining mixture into the muffin cups over the pre-set bases.
Chocolate Mint layer:
Take reserved filling and add 1 tbsp unsweetened cocoa powder and a drop of mint extract. Mix togther well and scoop ontop of filling.
Bake at 325°F for 20 minutes.
Remove and cool.
Once cooled refrigerate at least 3 hours to set.
Yields 6 individual portions
I don’t know about you but I LOVE chocolate, pretty much anything chocolate makes me happy. As you can imagine when I was told to cut out sugar from my diet that was the one thing that devastated me, no more chocolate. Through the years I have found new ways to re-introduce this staple food back into my diet with out any guilt. I will be sharing many chocolate recipes on this page – eating healthy does not have to be boring 😉
Brownies, yep you can eat brownies on your way to getting healthy…they just have to be the right kind of brownies! These are healthy, quick to make and they taste great – enjoy!
1 can black beans (rinsed and drained)
3 tbsp coconut oil
1/3 cup cocoa powder
1/4 tsp salt
1 tsp vanilla
3/4 cup coconut sugar (add an extra 1/4 if you like them sweet, this was perfect for me)
1/2 tsp baking soda
1/2 tsp baking powder
Put everything into a blender/processor or bullet and pulse till smooth.
Pour into a lined 8×8 pan.
Drop spoonful’s of caramel sauce (recipe below) on top of the brownie mixture and swirl.
Top with desired toppings – nuts, coconut, chocolate chips.
Bake at 350°F for 20-25 minutes (till top seems set)
Remove and cool.
5-7 dates (pits removed)
1/4 cup water
Add to a saucepan and heat till boil.
1/4 tsp vanilla
1 tsp sea salt (optional if you wanted salted caramel)
Continue to boil till dates are soft (add more water if needed) mash dates until smooth.
This versatile sauce can be used in many recipes or to keep on hand as a topping sauce. It can last in the fridge in a sealed container for up to 2 weeks.