Healthy treats

HD 1

I recently started eating better, you know watching my carb intake etc, but I’ve realized when it comes to treating myself I can’t really think of something that will tease my palate while being even remotely healthy. So I got hooked on raisins and occasionally honey coated cashews, but that’s not the same as having a slice of warm pineapple crumble or cheese cake or a fudge sunday. I want something decadent that won’t leave me feeling super guilty later.

I looked for a couple of low carb and vegan dessert recipes that I’d like to give a go. Just by the way, restaurants should have these options so I don’t feel left out when I go for coffee with the girls!

Spiked Sweet Potato Truffle




1 cup (240 ml) packed sweet potato purée, from one very large sweet potato (see instructions)
3 Tbsp (45 ml) organic cornstarch, plus up to one more Tbsp (15 ml), if necessary (see instructions)
1/3 cup (80 g) refined organic coconut oil (or use unrefined if you don’t mind a coconut flavor) plus up to 2 more Tbsp (30 ml), if necessary to thicken the filling (see instructions)
finely grated zest of one large organic orange (I used a microplane grater)
1/4 cup (35 g) light spelt flour
1/8 tsp (.5 ml) fine sea salt
1/3 cup (80 ml) light agave nectar
1/2 cup (120 ml) plain or vanilla rice milk
2 Tbsp (30 ml) Cointreau or liqueur of your choice (Frangelico also worked well in these), or substitute orange juice
1 tsp (5 ml) pure vanilla extract

Chocolate Coating or Cups

1 cup (200 g) dairy free chocolate chips or chopped semi-sweet chocolate
1 tsp (5 ml) refined organic coconut oil (or use unrefined if you don’t mind a coconut flavor)

What to do:

  • Make the sweet potato purée in advance: Preheat oven to 400F (200 C). Place unskinned sweet potato on a baking sheet and bake until very tender, about an hour. (You can boil the sweet potato instead of baking it, but I find the flavor is vastly inferior that way.) Allow to cool, then peel and purée the flesh in a food processor until very smooth.
  • Measure out 1 scant cup (230 ml) of the purée and reserve the rest for another use. Return the one cup purée to the processor along with the cornstarch and coconut oil, and blend until very smooth.
  • In a small, heavy-bottomed pot, whisk together the flour, salt and agave nectar until smooth. Add the rice milk slowly and whisk until incorporated; stir in the orange zest. (Combining the flour and agave first before the milk helps to prevent lumps from forming).
    Cook the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; lower heat to simmer and cook, stirring constantly, for about 30 more seconds. The mixture will thicken very suddenly and you’ll need some muscle power to keep stirring; it will end up like a very thick paste or glue. (A silicon spatula is useful when stirring, as you can scrape the sides and bottom of the pot to prevent scorching). Remove from heat and stir in the liqueur and vanilla until combined. …continue

Raw Coconut Peanut Butter Cups with Chocolate



1 cup coconut chunks/shreds
3/4 cup raw oats (or almonds)
1/4 cup maple syrup
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup peanut butter
1/8 cup melted coconut oil

1/2 batch of raw chocolate (or 2 melted dark chocolate bars)

What to do:

  • To make the cups: throw all the ingredients in your food processor and pulse until you can press it together. If it’s too dry, add some dates or peanut butter.
  • Press into lined cupcake tins, leaving just a bit of room on the top to pour the chocolate on… now pour the chocolate on and decorate with nuts if you like.
  • Put them in the fridge overnight. I sprinkled some sea salt on top, ’cause it’s pretty and stuff.

Strawberry Mousse


Makes 5 servings


8 ounces fresh strawberries, rinsed and hulled and sliced

Sweetener options:
1/4 cup erythritol, powdered, plus 1/8 teaspoon NuNaturals pure stevia extract


1/2 cup Splenda plus 1/8 teaspoon NuNaturals pure stevia extract (or 1/4 cup more Splenda)


2-3 tablespoons honey plus 1/8 teaspoon NuNaturals pure stevia extract
1 Tablespoon lemon juice
1/2 teaspoon zest from an organic lemon
Pinch sea salt
1/4 teaspoon vanilla
2 teaspoons unflavored powdered gelatin
1 cup organic heavy cream

(If you want to know a little more about stevia, read this: Is Stevia Safe )

What to do:

  • Sprinkle the gelatin over the tablespoon of water in a small bowl, and set aside to soften. Puree the strawberries with the zest, the juice, and the salt.
  • Heat the puree in a saucepan over medium heat, stirring together the strawberries and sweetener just until hot. Add gelatin and stir until melted. Let mixture cool.
  • Beat the cream to soft peaks, and beat in vanilla and stevia. Gently fold strawberry mixture into cream. Pour into serving cups and chill for two hours.

For a stiff, pipe-able mousse (like you see in the photos), follow these directions after soaking the gelatin:

  • Place the strawberries, lemon juice, lemon zest, and salt in a saucepan over medium low heat, and add the sweetener (erythritol, Splenda, or honey–don’t add the stevia yet) and water and cook, breaking up with your spatula. Stir around the pan gently until the sweetener has dissolved.
  • Simmer for 10 minutes, or until the strawberries have slightly thickened. Add the gelatin to the pan, and stir until it is completely melted.
  • Puree in a blender or food processor. Let cool to room temperature.
  • Whip the heavy cream to stiff peaks with a hand mixer, and beat in vanilla and stevia. Once the strawberries are cooled, carefully fold the whipped cream into the fruit puree.
  • Pipe mixture into serving bowls, and chill for at least an hour.

Mini Meringue Kisses



3 egg whites
1 teaspoon vanilla extract
½ teaspoon cream of tartar
⅛ teaspoon salt
¾ cup white sugar
75 M&M’s (Valentine’s Day red, pink and white M&M’s)
1 tablespoon pink or red sugar

What to do:

  • Preheat oven to 250 degrees. Line a baking sheet with parchment paper or coat with cooking spray.
  • In an electric mixer or large bowl, beat egg whites until foamy. Add the vanilla, cream of tartar and salt. Beat on high until stiff peaks form. It should look like marshmallow cream. Add the sugar 1 tablespoon at a time and beat until glossy and smooth.
  • Drop the batter by a rounded teaspoon size onto the pan. It’s ok to place close together as they don’t spread much.
  • Press 1 M&M candy into each and sprinkle with a pinch of sugar. You should only use a small pinch for each.
  • Bake for 40 minutes. Turn off oven and do not open door. Allow to cool in the oven for at least 3 hours. No peaking! They can stay in the unopened oven overnight, if desired.
  • Store in an airtight container and these kisses will keep for several weeks.

French Silk Pie



2 cups shelled raw pecans or almonds
1/4 teaspoon salt
2 1/2 tablespoons artificial sweetener
4 tablespoons butter, melted
2 tablespoons water

Pie Filling
1 cup heavy cream, whipped
1 teaspoon vanilla extract
8 ounces cream cheese
3 tablespoons unsweetened cocoa powder
3/4 cup artificial sweetener

What to do:

  • For the crust, put pecans and salt in processor in a food processor or blender. Pulse until pecans are chopped to a medium consistency. Add sweetener, and butter; pulse again until well blended. Add water, pulse again, until well combined.
  • Spray a 10″ pie plate with non-stick spray, or grease it well, turn the pecan mixture into it, and press firmly into place, all over bottom, and up the sides by in inch and a half. Bake at 350 degrees F for about 18 minutes. Cool.
  • Mix the filling ingredients until smooth, and place into cooled crust. Refrigerate until chilled.


If you’ve got any tasty healthy delights you’d like to share, feel free to. Also, if you know of a place that has healthy noms, share sil vous plait.


Let me know what you think :)

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