Better For You Desserts
Desserts are ever so tempting, aren’t they? At AFN we believe that desserts shouldn’t be off the table just because you want to eat healthier or because you have food restrictions. There are workarounds. And there’s not one dessert for everyone. From vegan, to lower sugar, to vegetable additions to desserts (yes, it can be tasty), here are some desserts we have compiled with some help from our audience.
VEGAN DOUBLE CHOCOLATE CAKE BALLS
- 1/2 cup almond flour
- 1/2 cup hemp protein powder
- 1/4 cup almond milk
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar
- 1/4 cup dairy free chocolate chips
- Preheat oven to 350 degrees
- Mix all the ingredients together except for the chocolate chips.
- On a pan start forming flat patties with the batter.
- Start forming balls with the batter and put the chocolate chips inside
- Make sure the balls are completely closed.
- Put in the oven for 20 minutes (check on it every once and a while to prevent possible burning).
- Take out and let cool.
CHOCOLATE ZUCCHINI MUFFINS (DAIRY-FREE)
- ½ cup unsweetened applesauce
- ½ cup brown sugar
- ¼ cup oil (we used canola but you can substitute)
- 2 eggs
- 1 tsp vanilla
- 1 cup grated zucchini, unpeeled (about 1 zucchini) and patted dry with paper towel
- 1 ¼ cup flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin.
- In a medium bowl, whisk together applesauce, sugar, oil, eggs, oil and vanilla. Add grated zucchini and mix.
- In another larger bowl, whisk flour, cocoa powder, baking powder, baking soda and salt until blended. Add chocolate chips and mix.
- Add wet ingredients to dry ingredients and mix.
- Spoon batter (Tip: we like to use an ice cream scooper for this part) into muffin cups. Bake for 20 minutes or until a toothpick comes out fairly clean.
Preheat oven to 350⁰F. Grease and flour a cake tin (I use butter and use 2-3 small cake tins)
- 1 cup flour (can use organic spelt)
- ¾ cup sugar (can reduce according to your preference)
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp cinnamon
- 5/8 cup oil (canola or your preference)
- 2 eggs
- 1 cup grated carrots
- ½ of a 14 oz can of crushed pineapple, well drained
- ¼ cup (or more) of chopped walnuts (optional)
- Mix all dry ingredients. Add eggs and oil and mix well. The mixture should have a thick consistency. Turn into a bowl and stir in grated carrots, pineapple and nuts. Pour batter into greased cake tin and bake on middle rack of oven.
- Bake in a greased and floured cake tin (or approximately 2-3 small cake tins) for approximately 1 hour or until toothpick comes out clean. The baking time for the small tins will be shorter.
- This recipe can easily be doubled and the cakes can be frozen.
PEANUT BUTTER DATE BITES
- 1 cup pitted fresh dates (if dry, allow to soak for 10 minutes prior)
- 2/3 cup natural peanut butter (or any nut/seed butter)
- 1/3 cup quick oats (use gluten-free oats if needed)
- 1 tsp vanilla extract
- 1 tbsp chia or flax seeds
- ¼ cup mini dark chocolate chips
- Mix the dates in a food processor until dates are in small pieces.
- Add peanut butter, oats, vanilla and seeds. Mix in food processor. The mixture should be thick enough to form into balls without being too sticky. If it’s too sticky, add 1-2 more tbsp oats. If mixture is too dry, add 1-2 more tbsp peanut butter.
- Add the chocolate chips and mix gently by hand.
- Roll into small balls.
- Store in fridge.