So I started searching Pinterest for sweets made from more nutritious ingredients and collecting them on a new board. Then testing was necessary. Some have turned out tasty, some very good, and my newest one . . . I've struck gold. I'm going to share all three recipes below, from tasty to GOLD.
I've adjusted all of the recipes as I go to better suit my tastes or available ingredients, I'll link the originals to all three I'm sharing today at the end of my version of the recipe. The pictures are not amazing because I just have no patience for working to make food all pretty and perfect only to consume it, but their nice enough to give you the idea. Now, the sweet treats!
First up the very functional daytime treat, the pumpkin cookie dough with chocolate chips. I'm doing a daily core workout every morning this month and I wanted to have a mid-morning snack that would be high in protein to feed my muscles and please my sweet tooth. Hence, this is a protein powder based treat. This is the one that's a nice tasty mid-day snack.
Pumpkin Cookie Dough
1/2 cup canned pumpkin puree
1/2 cup vanilla protein powder (I used vegan pea-protein powder)
1/2 cup almond flour
2T nut butter of choice (I've used peanut and almond, it turns out about the same)
2T maple syrup
1/2 tsp nutmeg pwd
1 tsp cinnamon pwd
1 tsp vanilla extract
dash of salt
milk of choice, 1T at a time as needed
dark chocolate chips (optional)
Throw all of the2 ingredients other than the milk and chocolate in the food processor. To get a nice smooth consistency add 1T of the milk of your choice at a time to the "dough". Once it's the texture you like it's ready to enjoy.
I like to divide it between four 4oz Ball canning jars. I'll put about a half dozen chocolate chips in the bottom of each jar, spoon the "dough" in, then top with half a dozen more chocolate chips or so. Screw on the lids and then refrigerate. I've kept them in the fridge up to five days and had it still be fresh.
The original recipe can be found here: http://thebigmansworld.com/2015/09/20/healthy-pumpkin-cookie-dough-for-one/
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Next up, FUDGE. Now, I am not a fudge fan, but this has the right texture and is, in my opinion, so much better. This just melts away in your mouth and a small piece can create a whole lot of satisfaction after a meal. And the color is so pretty!
Blackberry Almond Fudge
1 - 7oz can of creamed coconut (I use this one, available at Common Ground Food Co-op)
1 cup of blackberries or black raspberries (you can use fresh or defrosted frozen ones)
2 T maple syrup
1 tsp vanilla paste or extract (paste has a better flavor)
1/4 tsp almond extract
Break up or cut up the creamed coconut if it is hard as a rock and put it in the food processor. Add the rest of the ingredients and process with a regular S blade. Leave the processor running for several minutes. Pour the resulting delightful magenta goo into a bread loaf pan or similar sized container, use a rubber spatula to get all of the goo out of the food processor bowl and into the container. Lid or cover with foil, then place the container in the refrigerator to set. It will be firm and ready to eat within an hour or so, it cuts easily with a butter knife. Stores well in the fridge at least five days. I pre-cut it into 1.5 inch squares so I can just pop in the fridge and grab a small square when the sweet tooth strikes, that's all it takes to satisfy me because this is just so darn good, I close my eyes and enjoy the melting texture.
The original recipe can be found here: http://mywholefoodlife.com/2014/08/13/blueberry-bliss-bars/#sJ6skgQrGu5MkYU2.32
The first time I made these I used fresh blueberries as recommended but found the flavor of the blueberries is so mild that the final product just tasted like coconut. Nothing wrong with that if you love straight coconut flavor but I've found the blackberry version with a hint of almond is a whole higher magnitude of yummy.
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And now, for dessert gold. I do not exaggerate. As much as I love the blackberry almond fudge, I admit there are desserts full of a lot more sugar and made with flour, butter, etc that I love even more. This next dessert is sincerely among my top desserts in the world, I'm a texture person and the texture of this, along with the rich chocolate flavor, is just a knockout.
Dark Chocolate Mousse
2 ripe avocados
1/2 cup of high quality cocoa powder
1/2 cup maple syrup
3 T coconut oil
1 tsp vanilla paste (or extract)
1/2 a can of coconut milk (shake well before opening, you want it well mixed)
You know what to do - put it all in the food processor with a standard S blade and let it process for several minutes until silky smooth. I portioned this into five 4oz ball jars but it could easily be spread into six such jars and then served topped with a few raspberries or sliced strawberries. Once it's portioned out chill it to set, the texture magic happens after this has chilled for an hour or two.
This is excellent just like this, but I am tempted to cut the maple syrup to 1/4 cup next time and see if the results are still as pleasing, I am suspecting they would be. The original recipe had you chill the can of coconut milk and only use the thick cream layer that forms at the top of the can, tossing the watery remainder. This is just more headache than necessary and renders the rest of the can practically useless. I just upped the coconut oil and then used the well mixed coconut milk so the rest of the can is still perfect for using in other treats or curries. Don't have an immediate use for that other half a can? Put it in an ice cube tray and once it's frozen pop the coconut milk ice cubes into a zip lock. These are great in coffee or defrost them as needed for recipes (most standard ice cube trays make cubes that are about 2T of fluid when defrosted.)
This stuff is MAGIC, I can motivate all day if I promise myself one of these at the end of the day. So good.
Oh, and here's the original recipe: http://www.naturallyloriel.com/creamy-dairy-free-chocolate-mousse/#_a5y_p=2658851
I'm tempted to add just a hint of mint extract to this next time, but I'm a little afraid to mess with a good thing. We shall see!
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So I'm not giving you the speech about dessert and moderation and all that. I'm just happy that my sweet treats as of late have been more nutritious and honestly, more satisfying. I love going into the fridge and seeing these cutely portioned little dessert options so I can treat myself any time I feel the need and still feel awesome afterwards. None of these make me feel the sleepy, cranky way I feel after most desserts, and I cal that a win.
