NOT-BAD-FOR-YOU DESSERT RECIPES

NO-SUGAR-DATE BALLS

Ingredients:

10 medjool dates (pits removed)

3/4 cup uncooked old fashioned oatmeal

2 Tablespoons unsweetened cacao powder

1/2 cup unsweetened coconut flakes

1 teaspoon vanilla extract

1/2 cup almond butter or your favorite nut butter

Instructions:

1. Fill a glass container with very hot water. Add dates to water, and set aside for 5-10 minutes. This softens the dates and makes them easier to puree. It’s not necessary if the dates are very soft.

2. Remove dates from water and place in a small food processor along with 1 Tablespoon of water that the dates soaked in.

3. Pulse until smooth adding additional water to thin the consistency, if desired. Set aside your date paste.

4. In another bowl, combine oats, cacao powder and coconut flakes.

5. Add date paste, vanilla extract and almond butter to the dry mixture.

6. Combine all of the ingredients and form dough into Tablespoon-size balls.

7. Store and refrigerate in an air-tight container.

8. Enjoy!

CHOCOLATE-DIPPED STRAWBERRIES

Ingredients:

3 bars of dark chocolate (the darker the chocolate, the better the chocolate is for you, however, too dark is bitter so aim for something in between. Of course you can also just go for milk chocolate!)

About 1 large container of strawberries

Instructions:

1. Wash and dry the strawberries.

2. Melt the chocolate over low heat on a burner

3. While the chocolate is melting, line a baking pan with aluminum foil or parchment paper

4. When the chocolate is fully melted, let it sit for around 10 minutes so it isn’t super hot.

5. Hold the strawberry by the green stem and dip them, one at a time, letting the excess chocolate drip off back into the pot

6. Place the dipped strawberries on the lined pan

7. Refrigerate for anywhere between 10 minutes to 24 hours.

8. Enjoy!

RASPBERRY WHIP CREAM AND FRESH BERRIES:

Ingredients:

1 cup of raspberries

16 oz heavy whipping cream

1 teaspoon vanilla

2-3 Tablespoons sugar

Instructions:

1. Blend the raspberries in a blender until you’ve made a thick puree (not completely liquid, but not too chunky)

2. Whip the COLD whipping cream in a bowl with a mixer on highest speed, adding the vanilla and sugar after it starts to get thick.

3. Make sure you have whipped the cream enough to stiff peaks.

4. Add the raspberry puree at the end, and stir in on low speed.

5. Add any mixture of berries to a bowl (raspberries, strawberries, blueberries, blackberries) and then a generous spoonful of your raspberry whip cream on top.

6. Enjoy!

I’m a certified, Integrated Health Coach, mother of four and personal trainer. I specialize in helping women and families find more connected, healthier & happier ways to live in this hectic modern world through personalized, down-to-earth, sustainable, environmentally conscious programs designed specifically for you. I offer tools, strategy and knowledge to realize the full nutritious power of foods, become less stressed, and feel stronger both inside and out. You will learn to successfully habit shift while given accountability, support and information to form a healthier lifestyle that serves you, others and the world. Programs range in length starting at 4 months. Contact me!

katia hermanApril 22, 2020