Sugar-Free Dessert Recipes. Healthy Treats for the Whole Family
You try to eat as healthy as possible and minimize or even eliminate sugar intake, but feel the need to have something sweet even just occasionally. Here are three sugar-free dessert recipes to satisfy your sweet tooth with healthy, natural products.
Fruit ice cream
- 2 ripe bananas, frozen for at least 1 hour
- 1 bowl of summer fruits (strawberries, blackberries, raspberries, peaches)
- full fat cream
Put all the ingredients into the blender and mix well. Freeze the mixture and savor in a cup or waffle cornet.
Sugar-free dessert recipes. Banana and walnut cookies
- 70 ml oil
- 1 teaspoon vanilla extract
- 3 mashed medium-size bananas
- 1/2 tsp salt
- 120 gr chopped nuts
- 160 gr oat flakes
- 150 gr raisins
Heat the oven at 380 degrees and prepare several baking sheets.
Mix the oat flakes with the raisins, nuts and salt. In a separate bowl, mix the bananas with the oil and vanilla, then add them to the dry ingredients and mix them together. Let the mixture rest for about 15 minutes.
Use a spoon to size the cookies on the baking sheets. Bake for 15 minutes and let them cool.
Sugar-free dessert recipes. Vegan chocolate and pistachio cake
For the cake: 200 gr pistachio, 100 gr pistachio, 100 gr cashew or walnut kernel, 4 tablespoons coconut water, 3 tbsp lemon juice
For the cream: 100 gr hazelnuts, 4 tbsp cocoa, 1/2 tsp vanilla essence, 7 dates, 4 tsp coconut or truffle oil, coconut water or soy milk
Leave the hazelnuts, pistachio and cashew to soak in cold water for 2 – 3 hours, in different containers.
Make the cake. Mince the pistachio and cashew and mix them with the coconut water and oil, and the lemon juice, slowly, with your bare hand, until you have an even mixture. Add oil if necessary.
Pour 3/4 of this mixture into a removable bottom cake pan.
Now make the cream. Blend the hazelnuts, cocoa, vanilla essence, dates, coconut oil and water in your robot, until it all evens out. Depending on your preferences, you can add more cocoa for taste, oil for a creamier texture or dates to make the cream sweeter.
Pour the cream in the cake pan, then add the rest of the cake mixture. Cover the pan and leave the cake in the fridge for a few hours.
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