We share recipes for delicious and healthy dishes from unexpected products. Healthy dessert recipes are right in front of you. They will help you to eat well, enjoy your favorite dessert, and at the same time not worry about the extra pounds. Moreover, such desserts are also healthy! Read how to make healthy desserts at home, buy food and cook for yourself and others to enjoy. Making desserts involves knowing some tricks. 5 healthy desserts for a good mood and a smile.
1. Chocolate cake with avocado cream
This luxurious chocolate cake can be eaten with pleasure. And none of the guests will ever believe that avocado makes it so chocolate-velvety-delicious!
Ingredients:
The bottom layer of the cake:
Almonds (can be replaced with pecans, walnuts, pistachios) 2 cups
Cocoa 3 tablespoons
Vegetable oil 1 tablespoon
Maple syrup 2 tablespoons
Salt to taste
Vanilla essence 1 teaspoon
Mousse:
Avocado 3 pieces
Milk 1/2 cup
Nut butter 1 tablespoon
Maple syrup 1 tablespoon
Starch 1 tablespoon
Cocoa 2 tablespoons
Vanilla essence 1 teaspoon
Bitter chocolate 3.53oz
Instruction:
Cooking time 2 hours 30 minutes
The bottom layer of the cake: Cover the round shape with baking paper. In a food processor, chop the almonds. Add cocoa, 1 tablespoon of vegetable oil, maple syrup, or agave nectar. Add salt to taste and vanilla essence and mix until smooth. Flatten the cake base with a spatula and put it in the freezer.
Mousse: In a blender, whisk the ripe avocado, cow’s milk, nut butter, maple syrup, or agave nectar into a mousse. Also add the starch, cocoa, vanilla essence, and melted bitter chocolate (melt on the stove over low heat).
Remove the cake base form from the freezer, spread the mousse with a spatula, and put it back in the cold for 2 hours. Before serving, wait a couple of minutes for the cake to melt a little, and you can easily cut it with a knife. enjoy your meal!
2. Mango pudding with coconut cream. 5 healthy desserts for a good mood and a smile.
It looks like a tender jelly, it is prepared quickly and simply – a good opportunity to master recipes with agar-agar.
Ingredients:
Mango slices 2 cups
Natural yogurt or coconut cream 1/2 cup
Brown sugar 2/3 cup
Lime juice 3 tablespoons
Agar-agar 2 teaspoons of powder
Water at room temperature 10.14 fl oz
Instruction:
Cooking time 2 hours
Whisk the mango slices in a blender with natural yogurt or coconut cream. Rub through a sieve, and add brown sugar (do not be afraid to over-sweeten, later the sugar will mostly dissolve in water). Add the lime juice and stir.
Pour the agar-agar into a pot of water at room temperature. Boil over medium heat, stirring with a whisk to allow the agar-agar to dissolve. Remove from the heat and pour in the mango mixture, stirring constantly. Wait a couple of minutes and pour the pudding into bowls or molds. Leave to harden at room temperature for 1-2 hours. Cover with plastic wrap and store in the refrigerator. Serve in the morning or for an afternoon snack with fresh berries, coconut milk, and mint leaves.
3. Bars with walnuts, figs, and coconut cream. 5 healthy desserts for a good mood and a smile.
Very tasty, the bars do not need to be cooked in the oven. The base – walnuts and figs, the second layer-vanilla-coconut cream, and on top pieces of fresh figs. No sugar, gluten, or milk.
Ingredients:
Base:
Walnuts 1/2 cup
Almonds 1/4 cup
Coconut chips 2 tablespoons
Flaxseeds 2 tablespoons
Dried figs ½ cup
Dates ½ cup
Water 1 tablespoon
Cinnamon 1/2 teaspoon
Cream:
Cashew 1/2 cup
Coconut milk ½ cup
Vanilla essence ½ teaspoon
Grape syrup 2 tablespoons
Coconut flakes 1/2 cup
Instruction:
Cooking time 2 hours
Base: Mix walnuts, almonds, coconut chips, flaxseeds, dried figs, and dates, water, and cinnamon in a food processor until the dough is smooth.
Cover a medium-sized form with cling film and smooth the dough in it with a wooden spatula. Put it in the refrigerator.
Cream: in a food processor, whisk the cashews for a few minutes (pre-soak half a cup overnight), and add coconut milk, vanilla essence, and grape syrup. Whisk until creamy, then sprinkle with coconut shavings and continue to whisk.
Remove the base from the refrigerator, cover it with the cream, and put it back in the refrigerator for 2 hours. Remove, garnish with fresh figs, and cut into bars.
4. Carrot cake with creamy lemon frosting. 5 healthy desserts for a good mood and a smile.
No white sugar, refined wheat flour, or industrial butter! Bake in the oven is also not necessary. The only drawback is that you will have to leave it in the refrigerator overnight, but the wait is worth it.
Ingredients:
Glaze:
Juice of 1 lemon
Cashew nuts 2 cups
Soft coconut oil 2 tablespoons
Agave nectar 1/3 cup
Water 1 tablespoon
Cake:
Carrot 2 pieces
Buckwheat flour 2 cups
Dates 2 cups
Coconut flakes 1/2 cup
Cinnamon 1 teaspoon
Nutmeg 1 teaspoon
Instruction:
Cooking time 45 minutes
Glaze: mix in a blender or food processor cashew nuts (it is better to pre-soak for a couple of hours), the juice of 1 lemon, liquid coconut oil, agave nectar (or honey, or maple syrup), water, if necessary. Taste and add the sweetener to taste. Put the icing in the refrigerator.
Cake: mix in a blender or food processor slices of carrot, buckwheat flour, dates (remove the seeds), coconut chips, cinnamon, and nutmeg. Tamp half of the resulting mixture into a small round pie dish. Carefully remove and transfer to a plate, and place in the freezer for an hour.
Do the same with the remaining half. Spread 1/3 of the glaze on one cake, and put it in the freezer for half an hour. Remove, cover with another cake, and cover the whole cake with icing. Leave in the refrigerator overnight. Garnish with nuts and seeds before serving.
Ice cream with blueberries and honey
For hot days-a cooling recipe for bright, flavorful, and tasteless ice cream from the Healthy Desserts project.
Ingredients:
Milk 1 cup
Egg yolks 4 pcs
Honey 3.53oz
Cream 33-35% 2 cups
Blueberry 7.05oz
Mint 2 sprigs
Instruction:
Cooking time 45 minutes
Flavoring the milk: in a saucepan, mix the milk, mint, and heat. Do not boil. Remove the hot milk and mint from the heat and leave for 30 minutes.
Next, we prepare berry puree: blueberries are slightly crushed and boiled for about 3 minutes. Puree can be rubbed through a sieve, but you can leave it like this.
Milk together with mint again put on the stove and warm. At the same time, rub the yolks with sugar until smooth. Pour the hot milk in a thin stream into the yolks and stir until smooth.
Pour the milk-egg mixture back into the saucepan and bring the mixture to a light thickening over medium heat with continuous stirring.
Strain the cream and let it cool to room temperature. Then pour honey into the cream and stir. Add the blueberry puree.
Beat the entire contents of the bowl with a blender until smooth.
Whisk the cream to soft peaks and mix with the milk and berry mass. Mix until smooth.
The finished ice cream is cooled in the freezer, do not forget to mix the mass every half hour. Bon Appetit!
