Always during the holiday season, I hear from my clients about their anxiety towards food. They complain there is so much available for them to over-indulge on at holiday parties or family get-togethers. Cake, ice cream, apple pie, pumpkin pie, cheesecake, ice cream, you name it! So then I suggest healthfully indulging- making delicious desserts in a more health-conscious way. Here are two of my AMAZING dessert recipes that do just this. You will see that eating healthier still tastes good!
I Scream, U Scream, Nice Cream:
If ice cream is your weakness, I have a very nice treat for you. “Nice cream” is frozen
bananas blended up until it has the texture of soft serve. The best part? You get to
choose what goes into the ice cream. It’s like having your own ice cream shop in your
kitchen. This treat is just as yummy as ice cream but without the need for added sugar.
Shhhh . . . don’t tell anyone it’s healthy.
prep: 10 cook: 0 total: 10
egg-free | dairy-free | nut-free | vegan
4 ripe frozen bananas, halved
1 tablespoon unsweetened cocoa
1⁄4 teaspoon pure vanilla extract
2 tablespoons sweet cacao nibs
Place frozen bananas in a high-speed blender and blend until you achieve the consistency of soft serve ice cream. Pour the banana puree into a bowl and mix in the rest of the ingredients until thoroughly combined. Cover the bowl and place in freezer for another 20 minutes. Remove and scoop out into bowls.
“Begging for More” Cheesecake:
This recipe has been taste-tested and heartily approved by my teenage daughter, who,
trust me, is a tough critic. It is delicately sweet and rustic, yet decadent desserts, and
packed with energy and antioxidants. After a slice, you would be getting seconds . . .
it’s okay, it’s approved.
makes: 8–10 slices
prep: 20 cook: 0 total: 20
dairy-free | egg-free | vegan
1 cup raw walnuts
1 cup raw macadamia nuts
1⁄2 cup pitted Medjool dates
1⁄4 cup dried unsweetened coconut
3 cups chopped cashews (soaked in water
3⁄4 cup fresh squeezed lemon juice
3⁄4 cup coconut nectar
3⁄4 cup extra-virgin cold pressed coconut oil
1 teaspoon vanilla extract
1⁄2 teaspoon sea salt
1⁄2 cup water
2 cups frozen raspberries (or any berry of
1 teaspoon rose water
2 pitted Medjool dates
For the Crust-
In a high-speed blender process all ingredients until a paste is made. Cover the bottom of an
8-inch spring form pan with the crust and press in to form an even layer.
For the Filling-
In a high-speed blender, add the pre-soaked cashews, lemon juice, coconut nectar, coconut oil, vanilla, sea salt, and 1⁄2 cup water until smooth. Pour the filling on top of the crust.Place the cake in the freezer to firm up.
For the Raspberry Sauce-
Put raspberries in high-speed blender; process with the rose water and pitted dates to make sauce to garnish cake.
To keep fresh, freeze cheesecake and remove from freezer 15 minutes before ready to serve. Re-freeze the leftovers.
After you have tries these two healthy desserts, you will be so happy. You will see that eating healthier does not mean deprivation OR eating foods that do not have much flavor. (i.e. just kale all day). I understand, trust me, I have the biggest sweet tooth and have learned to embrace this, but be health conscious at the same time. My Healthy Indulgence recipes are a perfect example of this- you can do i too!