#healthy dessert

foodfuck:

chocolate vanilla chia pudding

Graham Cracker Dessert Sandwiches (UNDER 100 CALORIES)

This delicious dessert is low in calories and so delicious. Using only graham crackers, peanut butter and a banana, you can make a delicious frozen treat that will cure your cravings!

Yields 4 sandwiches

Ingredients:

1 medium or large ripe banana 

1 tablespoon peanut butter

8 graham crackers

Directions

In a small bowl, mash together 1 tbsp peanut butter & 1 banana until blended together 

Place mixture onto graham cracker, place 2nd cracker ontop and freeze for 4-6 hours!

Tip: If you like cinnamon, add a sprinkle or 2 into each sandwich, so delicious!

Each sandwich contains only 95 calories!

Chocolate and hazelnut avocado mousse, served with hazelnut, strawberries a few cheeky bits of raw choc! You can find the recipe on my blog! www.rawberryfields.co.uk

Have you just won the lottery and don’t know how to spend your cash? Why not make a raw hazelnut cheesecake to celebrate! But seriously, I had no idea how much those little nuts cost! I covered this baby in a ton of unhealthy sugar work too because life is too short not to have something cheeky sometimes. www.rawberryfields.co.uk

Mango lassi, and raspberry rosewater cheesecake, made using the last of the most delicious, juicy mangos I have ever had in my life ☀️The recipe is up at www.rawberryfields.co.uknow!

Raw chocolate covered coconut caramel patties. Fresh, creamy coconut, topped with a generous layer of date caramel, smothered in a super thick layer of rich, raw chocolate, and topped with toasted coconut chips, and a drizzle of raw chocolate. 

Find the recipe here: http://rawberryfields.co.uk/2015/09/coconut-caramel-patties/

Cinnamon almond butter nicecream, with blackberries, figs and @coconutmerchant coconut syrup (it would be fair to say I have become slightly obsessed with this stuff!). It’s that time of year that I pretend to like figs because they look so damn beautiful in everyone’s photos! Since starting this Instagram, I have started fallen in love with lots of foods that I used to dislike, like pineapple, peaches and all the leafy greens. But there are still a small number of things like figs and papaya that just weird me out!

Mini raw caramel apple cheesecakes, with a cinnamon spiced walnut base, covered in creamy vanilla cheesecake, and topped with chewy date caramel apple. The recipe is up at www.rawberryfields.co.uk

There is some carob swirled vanilla nicecream under all that raw chocolate I promise!! The chocolate buttons are the incredible Om Bar Coco Mylk raw chocolate buttons, and I added some Pana Chocolate for extra awesome, along with heaps of raw chocolate sauce!

Raw vegan Wagon Wheel biscuits.

Fully raw chocolate ganache cake with avocado chocolate buttercream and coconut caramel filling.

Raw vegan ‘Ferrero Rocher’

Raw Raspberry Ruffle Bars

Chocolate Chip Cookie Dough Nicecream with Coconut Syrup

Omg this
Adapted from one of chocolate covered Katie’s blog recipes

VEGAN LEMON CAKE WITH CREAM CHEESE FROSTING

VEGAN LEMON CREAM LAYER CAKE

Vegan with Peanut Butter Ganache

Vegan Brownies (Chewy & Fudgy) 

MINI CHOCOLATE DOUGHNUTS

Raspberry Ripple

 1/3 Cup frozen raspberries

1/3 Cup coconut flakes

1/3 Cup coconut oil

80g Organic, salted butter

2 Tablespoons raw cacao powder or cocoa

2 Tablespoons rice malt syrup

Raspberry ripple

Cacao almond butter cups.

Salted Double Chocolate Vegan Ice Cream

http://www.wholeheartedeats.com/2015/07/salted-double-chocolate-vegan-ice-cream.html

Cinnamon Banana Bread with Agave Cashew Cream

Dry ingredients:

½ cup gluten free all purpose flour (Bob’s Red Mill)

½ cup gluten free oats / oat flour

½ cup coconut sugar

1 ½ tsp baking powder

2tbsp cinnamon

Wet ingredients:

2 ½ medium ripe banana

1 tbsp coconut oil

3tbsp almond milk

1tbsp agave syrup

Agave Cashew Cream

1 cup cashew, soaked in water over night

½ juice of lemon

4 tbsp agave syrup

8 tbsp almond milk

Preheat oven to 180c

Place dry ingredients into food processor, process into fine power. (If using OAT FLOUR, simply whisk together dry ingredients in a mixing bowl)

Place wet ingredients into blender/food processor, blend until smooth

Pour wet ingredients into dry, fold in until well incorporate, do not over mix

Pour batter into pound cake pan, place into preheated oven, bake for 20-25 minutes, until golden brown and skewer comes out clean

While bread is baking, make the cashew cream. Place all cashew cream ingredients into blender, blend until smooth. Pour cream into a container, place in fridge to chill for later use

Allow banana bread to cool for 10-15 minutes, serve with cashew cream

Serving Suggestion: Slice, toast both sides, serve with cashew cream (optional- drizzle with agave syrup)

Storage: Wrap bread with plastic film and store in air tight container. Consume within in 3 days. 

Chocolate Cream Banoffee Pie

For the Oat crumbs:

1 ½ cup Oat

3tbsp coconut sugar

¼ tsp salt

5tbsp Coconut oil

1.    Preheat oven to 180c

2.    Place oats in food processor/ blender, pulse a few times. You want the oats to be coarsely chopped instead of oat flour (fine oat powder)

3.    Place coconut oil into a sauce pan, melt coconut oil

4.    Whisk together chopped oats, coconut sugar and salt in a mixing bowl

5.    Pour melted coconut oil into oat mixture, mix well

6.    Spread mixture onto a baking tray, bake at 180c for about 10-15 minutes until golden brown

7.    Remove from oven and allow to crumbs to cool completely

For the “Toffee” layer:

48 dates,soaked overnight

8tbsp Homemade Almond Butter (recipe here)

4 tbsp water from soaking dates

Ripe banana (for later use)

1.    Place all ingredients into food processor/ blender, blend until really smooth

For the Cream:

2 can Full fat coconut milk, place in fridge overnight

2tbsp coconut sugar

3tbsp cocoa powder

1.    Place the 2 cans of coconut milk into fridge the night before

2.    When you make the cream, remove the 2 cans from the fridge, BE CAREFUL THAT YOU DON’T SHAKE IT. Quickly flip the cans, so that the bottom side is now the topside. Open the can pour out the water, and you will see the coconut cream on the bottom.

3.    Scoop the cream out, place into a mixing bowl

4.    With a hand mixer, mixer coconut cream with coconut sugar and cocoa powder, until creamy

To assemble:

1.    Place oat crumbs in the bottom of the cup

2.    Spread enough “toffee” to cover the crumbs

3.    Place sliced banana on top of toffee

4.    Spoon cream on top of banana

5.    Garnish with shaved dairy free chocolate

Hazelnut Toffee Barks

(Recipe adapted from Civilized Caveman Cooking – see original recipe here)

4 cups fresh apple juice

2 tbsp coconut oil

Pinch of salt

A handful of hazelnut

Preheat oven to 180c

Pour apple juice into a medium saucepan, bring to boil then reduce medium heat. Let juice simmer for about 30 minutes.

While the juice is simmering, place hazelnuts into oven for about 15 minutes, until golden. Remove from oven, chop nuts, set aside.

Place a piece of baking paper on a baking tray, set aside for later use.

When juice mixture thickens into the consistency of warmed honey and turns into dark brown (caramel color), remove from heat, allow it to cool slightly. Bring it back on the stove, on LOW heat, stir in coconut oil, add in a small pinch of salt, and stir until emulsified.

Pour mixture on the prepared baking tray, you may have to use the back of a spoon to spread the mixture thinly. Sprinkle chopped hazelnuts onto toffee, press gently onto nuts.

Place tray into fridge until the toffee bark hardens.

Once harden, remove from fridge, and break into pieces.

Granola Crusted Pistachio Cheesecake ( Gluten free, Vegan adaptable)

For the granola crust

1 ½ cup oats

1/8 cup (2tbsp) (20g) coconut oil, melted

4tbsp (28g) coconut sugar

¼ cup (73g) honey (forvegans, use agave instead)

2tbsp (20g) coconut oil

For the pistachio filling

2 large avocado (266g)

6tbsp (approx. 120g) Homemade Pistachio Butter [can be made before hand, see recipe under step 7 below)

¼ cup (73g) honey (forvegans, use agave instead)

2tbsp (20g) coconut oil

Garnish with

Fresh raspberries

Handful of coarsely chopped pistachio

Preheat oven to 180c

Mix oats and 2tbsp melted coconut oil in a mixing bowl, mix thoroughly. Spread oats on baking tray, bake for 5-10 minutes until golden, give it a stir, place back into oven Repeat process until both sides are golden.

Remove oats from oven (DO NOT TURN OFF THE OVEN, you will need it later). Allow oats to cool, then place oats in a mixing bowl along with coconut sugar, mix thoroughly. Then place oat-sugar mixture into food processor, process into fine crumbs, set aside.

Melt coconut and honey in a small saucepan, stir continuously and mix well. Pour the mixture into mixing with oat-sugar crumbs, mix to form dough.

Spread dough evenly onto a spring pan/ push up pan, place back into oven, bake until golden, about 10 minutes (keep an eye on it and make sure it doesn’t burn!)

Once the crust is oven, remove from oven, allow to cool completely ( I placed it next to an open window, to speed up the process)

While the crust is cooling place all the pistachio filling into blender, blend until very smooth.

If you haven’t made the pistachio butter, you can do it at this point. Simply place about two large handfuls of pistachio nuts in to a pan, toast until golden (remember to keep swirling the pan, or else it will burn!). Place toasted nuts and 2tbsp of coconut sugar in a FOOD PROCESSOR (instead of a large blender, I find it much easier making nut butter in a food processor than in a blender), blend until very smooth (be patient it will take about 5-10 minutes)

Once the crust has cooled completely, spread filling mixture evenly on crust, refrigerate for 4-6 hours until firm (best overnight)

Garnish with crushed pistachio nuts and fresh raspberries

 Remove cheesecake from fridge 5 minutes before serving.

To store: cover and store in fridge for up to 3 days

Raw Raspberry Brownie Truffle

½ cup (85g) Walnuts

½ cup (73g) Almonds

½ cup (50g) Oats

4tbsp (40g) Cocoa powder

A pinch of salt

3tbsp Agave syrup

½ cup (85g)Dates, soak in hot water for 15 minutes

½ cup freeze dried raspberry

1.    Place freeze dried raspberry into blender, blend into fine powder, set aside for later use

2.    Place walnuts, almonds, oats, cocoa powder and salt into blender, pulse until coarsely chopped, place into a mixing bowl

3.    Place soaked dates and agave syrup into blender, blend until smooth

4.    Place chopped oat-nut mixture into blender with dates-agave paste, blend to form a dough (don’t worry if it’s a little wet or if it’s too dry feel free to add abit more agave)

5.    Remove dough from blender, shape into balls, place into fridge for 1 hour to harden

6.    After 1 hour remove balls from fridge then roll brownie balls on raspberry powder, until the ball is entirely covered with raspberry powder

7.    Serve immediately, or place truffles into air-tight container and store in fridge for up to 1 week.