7Superfood Desserts

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Chocolate-Avocado Bark with Orange Zest and Almonds

Meyer Lemon Bars

Key Lime Pie

Pink Chocolate Chip Cookie Dough Balls

Sweet Potato Brownies

Super-Creamy Chocolate Pudding Pops

Strawberry Ombre Pops

Sweet Potato Dessert Nachos

Peach Cobbler with Quinoa

Easy Olive Oil Cake

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Almonds / Avocado / Citrus Fruit

Chocolate-Avocado Bark with Orange Zest and Almonds

This isn’t just a dessert full of empty calories. There are actually nourishing ingredients here that also happen to taste amazing together. Both the shredded coconut and avocado add healthy fats that help satisfy you, the almonds help stabilize blood sugar, the orange zest adds vitamin C, and the higher-percentage chocolate is full of antioxidants.

FOR BARK:

3 cups (525 g) dark chocolate chips (62 percent cacao or higher is recommended)

1 medium avocado, mashed

1 tablespoon (15 ml) orange juice

1 tablespoon (6 g) orange zest

1 teaspoon raw honey

FOR TOPPINGS:

2 tablespoons (12 g) sliced almonds, toasted (see sidebar)

2 tablespoons (8 g) unsweetened coconut flakes

1 tablespoon (6 g) orange zest

1/4 teaspoon sea salt

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside.

TO MAKE THE BARK: Melt the chocolate chips over a double boiler filled with simmering water. Once melted, stir in the avocado, orange juice, orange zest, and honey. Mix thoroughly.

Pour the chocolate mixture onto the prepared sheet. Use a spoon to flatten and level it.

TO ADD THE TOPPINGS: Sprinkle the toasted almonds, coconut, orange zest, and sea salt evenly over the top of the chocolate, pressing them down gently with your hand or the back of a spoon. Refrigerate for 1 hour and then break the bark into pieces and enjoy!

YIELD: ABOUT 36 PIECES

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Almonds / Citrus Fruit / Eggs / Olive Oil

Meyer Lemon Bars

A rich, buttery, cookie-like crust is topped with a thick luscious lemon layer that is both sweet and tart. These bars are naturally gluten-free and delish!

FOR CRUST:

Cooking spray

1 cup (112 g) almond flour

1/3 cup (64 g) raw cane sugar

1/4 cup (60 ml) extra-virgin olive oil

1 teaspoon xanthan gum

FOR FILLING:

3 eggs

3/4 cup (144 g) raw cane sugar

1/4 cup (28 g) almond flour

1/4 cup (60 ml) fresh Meyer lemon juice or regular lemon juice

Zest of 1 Meyer lemon or regular lemon

1/4 cup (30 g) powdered sugar

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 × 9-inch (23 × 23 cm) glass baking dish with nonstick cooking spray and set aside.

TO MAKE THE CRUST: In a medium bowl, stir together the almond flour, cane sugar, olive oil, and xanthan gum until combined. Press the dough evenly into the bottom of the prepared dish and bake for 20 minutes.

MEANWHILE, TO MAKE THE FILLING: In another medium bowl, combine the eggs, cane sugar, almond flour, lemon juice, and lemon zest. With a hand mixer, mix for 2 to 3 minutes on low. Pour the lemon filling over the crust. Return the dish to the oven and bake for 25 minutes more. When done, the lemon layer should be firm, not jiggly.

Remove from the oven, cool the bars completely, and then sprinkle with powdered sugar before serving.

YIELD: 12 TO 16 BARS

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Almonds / Cauliflower / Citrus Fruit / Eggs

Key Lime Pie

Key lime pie is my husband’s favorite dessert. So, I have been a woman on a mission to make a more perfect, lower sugar, healthier version of this classic—and I think I’ve done just that! You be the judge.

3/4 cup (75 g) finely diced cauliflower

2 cups (475 ml) water

1/2 cup (120 ml) unsweetened almond milk

3 egg yolks

1/2 cup (115 g) plain Greek yogurt

1/2 cup (120 ml) fresh key lime juice

1/2 cup (170 g) raw honey

4 graham cracker sheets (16 individual crackers), finely crushed

1 store-bought graham cracker pie crust

1 cup (235 ml) whipping cream

1/2 cup (60 g) powdered sugar

Preheat the oven to 350°F (180°C, or gas mark 4).

In a large glass measuring cup, combine the cauliflower and water. Microwave for 21/2 minutes on high. Drain out the water.

Pour the almond milk over the cooked cauliflower. Using an immersion blender, purée it.

In a large bowl, stir together the eggs, Greek yogurt, key lime juice, honey, and crushed graham crackers until thoroughly mixed. Pour the filling into the prepared pie crust. Bake for 40 to 45 minutes until a knife inserted in the center comes out clean. Remove from the oven and cool completely.

Once cooled, whip together the whipping cream and powdered sugar. Spread the whipped cream in a thick layer over the top of the pie. Serve cold.

YIELD: 1 (12-INCH [30 CM]) PIE

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Almonds / Olive Oil

Pink Chocolate Chip Cookie Dough Balls

This gorgeous pink cookie dough is perfect for the holidays (or anytime for that matter!). It’s easy to make, easy to share, and easy to fall in love with. It’s completely grain-free (which means it’s also gluten-free), dairy-free, vegan, and it has a hidden (or not so hidden) veggie that gives it that beautifully intense color. Be prepared to end up with pink hands, too.

1 medium beet, top removed, peeled

1 teaspoon melted coconut oil

1/2 cup (160 g) organic strawberry jam

1/4 cup (36 g) coconut sugar

2 tablespoons (28 ml) unsweetened almond milk

1 tablespoon (15 ml) extra-virgin olive oil

1 teaspoon vanilla extract

11/2 cups (168 g) almond flour

1/2 cup (56 g) coconut flour

1/4 teaspoon sea salt

2/3 cup (117 g) dark chocolate chips

Preheat the oven to 425°F (220°C, or gas mark 7).

Place the beet on a square piece of aluminum foil and top with the coconut oil. Wrap the foil around the beet to enclose it completely. Roast the beet in the oven for 45 minutes. Remove and let cool. You can speed up the cooling process by putting the cooked beet in the refrigerator or freezer for a few minutes. Cutting it also helps it cool faster.

In a high-speed blender, combine the cooled roasted beet, strawberry jam, coconut sugar, almond milk, olive oil, and vanilla. Blend until smooth. Pour the mixture into a large bowl.

In a small bowl, mix the almond flour, coconut flour, and sea salt. Stir the dry ingredients into the wet ingredients. Fold in the chocolate chips. Stir until completely mixed.

Refrigerate the dough for 30 minutes. Roll the chilled dough into 11/2-inch (3.5 cm) balls. Store any leftover dough balls in the freezer for up to 1 month.

YIELD: 36 BALLS

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Almonds / Eggs / Olive Oil / Spinach / Sweet Potatoes

Sweet Potato Brownies

This is our go-to fudgy brownie recipe. And I absolutely love that these brownies have more veggies than flour!

Cooking spray

1/2 of a sweet potato

2/3 cup (75 g) coconut flour

2/3 cup (57 g) cocoa powder

1/2 cup (72 g) coconut sugar

1 teaspoon baking powder

2 cups (60 g) fresh baby spinach

1/2 cup (120 ml) chocolate almond milk

1/4 cup (60 ml) extra-virgin olive oil

3 eggs

1/2 cup (88 g) mini chocolate chips

Powdered sugar, for dusting (optional)

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 9 × 9-inch (23 ×23 cm) baking dish with nonstick cooking spray and set aside.

Microwave the sweet potato for 4 minutes on high and then carefully peel off the skin.

In a small bowl, combine the coconut flour, cocoa powder, coconut sugar, and baking powder. Stir until thoroughly mixed. Set aside.

In a high-speed blender, combine the sweet potato, spinach, chocolate almond milk, and olive oil. Blend until smooth. Pour the purée into a large bowl and then whisk in the eggs.

Slowly stir the flour mixture into the sweet potato purée, adding about one-third at a time, stirring well to combine. Fold in the chocolate chips. Pour the brownie batter into the prepared dish. Bake for 25 minutes.

Serve warm or cold. They’re great with a sprinkle of powdered sugar on top (if using).

YIELD: 9 TO 12 BROWNIES

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Almonds / Avocado

Super-Creamy Chocolate Pudding Pops

You’ve probably seen some recipes floating around the Internet for a chocolate-avocado pudding made with avocados and cocoa powder. I’ve tried a few and haven’t really liked any of them. These pudding pops are different. Perfectly creamy and chocolatey and sweet, you will be making these all summer long!

1 avocado

2 cups (475 ml) chocolate almond milk

1/2 cup (43 g) cocoa powder

1/4 cup (80 g) dark amber maple syrup

1 teaspoon vanilla extract

Pinch of sea salt

In a high-speed blender, combine the avocado, chocolate almond milk, cocoa powder, maple syrup, vanilla, and sea salt. Blend until smooth.

Pour the chocolate mixture into an ice pop mold. Freeze for 3 to 4 hours before serving.

YIELD: 10 POPS

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Almonds / Olive Oil

Strawberry Ombre Pops

Let’s just agree now, these are the cutest ice pops ever! They are bright, vivid, and bold, colored completely naturally from real fruit and veggies frozen in separate layers. Don’t let the cuteness fool you, though; they pack a nutritional punch that your kids will beg to eat!

FOR ROASTED BEET:

1/2 of a beet, peeled

1 teaspoon extra-virgin olive oil

FOR POPS:

2/3 cup (154 g) strawberry Greek yogurt

1/2 cup (120 ml) unsweetened almond milk

1 small banana

1 teaspoon vanilla extract

3/4 cup (175 ml) acai berry juice

1/4 cup (48 g) raw cane sugar

6 fresh strawberries

1/4 cup (80 g) organic strawberry jam

TO ROAST THE BEET: Preheat the oven to 425°F (220°C, or gas mark 7). Place the beet on aluminum foil, brush with olive oil, and then fold the foil around the beet so it is covered. Bake for 45 minutes and then cool in the fridge before continuing.

TO MAKE THE POPS: In a high-speed blender, combine the strawberry Greek yogurt, almond milk, banana, and vanilla. Blend until smooth. Pour this mixture into a 10-pop ice pop mold, filling each mold one-third full. Freeze the pops for 1 hour. There will be a little mixture leftover; that’s good.

To the leftover mixture in the blender, add the acai berry juice, sugar, and strawberries. Blend until smooth and refrigerate as the first layer freezes.

Once the first layer is thoroughly frozen, pour the strawberry layer into the molds. Each pop will now be about two-thirds full. Freeze the pops for 1 hour more. There will be a little mixture leftover; that’s good.

To the leftover mixture in the blender, add the roasted beet and strawberry jam. Blend until smooth and refrigerate as the second layer freezes.

Once the second layer is thoroughly frozen, pour the beet layer on top, filling each mold completely. Freeze the pops for 2 hours more before serving.

YIELD: 10 POPS

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Almonds / Sweet Potatoes

Sweet Potato Dessert Nachos

Oh my goodness gracious, you need these in your life! Sweet potato chips are topped with an almond butter–coffee drizzle, perfectly toasted marshmallows, melted chocolate chips, and shredded coconut. Did I mention they’re delicious?

FOR SAUCE:

2 tablespoons (32 g) almond butter

2 tablespoons (28 ml) brewed coffee, cooled

1/2 teaspoon coconut sugar

1/2 teaspoon ground cinnamon

FOR NACHOS:

1 bag (6 ounces, or 170 g) sweet potato chips

1/4 cup (44 g) mini dark chocolate chips

1/4 cup (25 g) mini marshmallows

1/4 cup (15 g) unsweetened coconut flakes

Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper and set aside.

TO MAKE THE SAUCE: In a small bowl, mix the almond butter, coffee, coconut sugar, and cinnamon. Microwave for 30 seconds on high and then stir so the ingredients are completely melted and combined.

TO MAKE THE NACHOS: Spread half of the sweet potato chips in a single layer onto the prepared sheet. Sprinkle the chips with half each of the chocolate chips, mini marshmallows, and coconut.

Drizzle on half of the sauce.

Place another layer of the remaining sweet potato chips on top. Sprinkle with the remaining chocolate chips, mini marshmallows, coconut, and sauce.

Bake for 5 to 8 minutes until the marshmallows are softened and lightly browned and the chocolate is melted. Serve with napkins at the ready.

YIELD: 4 SERVINGS

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Almonds / Lentils / Olive Oil / Quinoa

Peach Cobbler with Quinoa

Sweet, soft, sugary peaches are intermingled with a cake-like cobbler and topped with vanilla ice cream in this delicious summery dessert!

Cooking spray

FOR PEACHES:

6 fresh peaches, pitted and sliced or frozen and thawed

1/4 cup (36 g) coconut sugar

1/4 cup (60 ml) water

1 tablespoon (8 g) cornstarch

1/4 teaspoon ground cinnamon

FOR COBBLER:

3/4 cup (94 g) white whole-wheat flour

11/2 teaspoons baking powder

1 cup (191 g) Quinoa-Lentil Blend

1/2 cup (120 ml) unsweetened almond milk

1/3 cup (80 ml) extra-virgin olive oil

2 tablespoons (40 g) dark amber maple syrup

2 tablespoons (18 g) coconut sugar

1/2 teaspoon sea salt

11/2 cups (210 g) vanilla ice cream

Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 9 × 9-inch (23 × 23 cm) baking dish with nonstick cooking spray and set aside.

TO MAKE THE PEACHES: In a medium saucepan over medium heat, combine the sliced peaches, coconut sugar, and water. Simmer for about 8 minutes and then stir in the cornstarch and cinnamon to thicken the mixture. Pour the peaches into the prepared dish and set aside.

TO MAKE THE COBBLER: In a small bowl, mix the flour and baking powder.

In a large bowl, stir together the Quinoa-Lentil Blend, almond milk, olive oil, maple syrup, coconut sugar, and sea salt until thoroughly combined.

Slowly stir the flour mixture into the wet ingredients. Place large dollops of the dough on top of the peaches.

Bake for 45 minutes or until the cobbler is lightly browned on top. Serve hot with vanilla ice cream.

YIELD: 6 SERVINGS

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Almonds / Olive Oil

Easy Olive Oil Cake

This easy olive oil cake is everything: rich, flavorful, decadent, airy, and light with a crispy edge, completely gluten-free (though you’d never guess it!), and perfectly sweet and delish. It is my go-to dessert for all parties and get-togethers.

Olive oil cooking spray

FOR CAKE:

2 cups (272 g) gluten-free all-purpose baking flour or (250 g) white whole-wheat flour

2 teaspoons (9 g) baking powder

1/2 teaspoon sea salt

1 ripe banana

3/4 cup (175 ml) extra virgin olive oil

1/2 cup (120 ml) unsweetened almond milk

1 teaspoon vanilla extract

3 eggs

3/4 cup (108 g) coconut sugar

FOR TOPPING:

3/4 cup (131 g) dark chocolate chips (62 percent cacao or higher is recommended)

3 tablespoons (45 ml) chocolate almond milk

11/2 teaspoons coconut oil

1/4 cup (30 g) chopped walnuts

Preheat oven to 350°F (180°C, or gas mark 4). Spray a bundt pan with the olive oil cooking spray and set aside.

TO MAKE THE CAKE: In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine and set aside.

In a small mixing bowl, mash the banana. Stir in the olive oil, almond milk, and vanilla. Set aside.

In another small bowl, combine the eggs and coconut sugar. Using a hand mixer, mix for 2 to 3 minutes on medium-high speed. Then, pour the egg mixture into the banana mixture and stir thoroughly to combine.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared bundt pan and bake for 45 minutes until the cake is nicely golden brown and a knife inserted comes out clean. Remove from the oven and let cool on the counter for at least 15 minutes. Flip the pan onto a parchment paper–lined cake plate.

TO MAKE THE TOPPING: In a small saucepan over low heat, combine the chocolate chips, chocolate almond milk, and coconut oil. Stir continually until melted.

Drizzle the melted chocolate over the cooled cake. Then, sprinkle with the walnuts.

Use a cake spatula to lift the cake and remove the parchment. (You can skip the parchment layer, if you don’t mind some chocolate drizzle on your cake plate!)

YIELD: 8 SERVINGS

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