Sweet Recipes by Holistic Cuisine
Healthy dessert recipes to satisfy your sweet tooth!
Holistic Cuisine encourages enjoyment rather than restriction. Every now and then indulging in something sweet can help keep you balanced! Natural fruits like baked apples and dates are the best resources to satisfy sweet cravings. Other desserts can be enjoyed occasionally, however they are best eaten on their own rather than after meals.
Mixing desserts with other foods can disrupt the digestive process, leaving the body feeling very full and heavy. The next time you’re cravings kick in, whip up one of these Holistic dessert recipes and enjoy only that! This way, the pleasure of focusing specifically on eating something sweet will be enhanced and your satisfaction will be fulfilled!
RAW VEGAN BROWNIE BITES
Makes 24-30 balls
INGREDIENTS
2 cups walnuts
2/3 cup cacao nibs
Generous pinch sea salt (to taste)
1/4 cup raw cacao (or regular cocoa) powder 1 1/2 cups pitted dates
METHOD
1. Place the walnuts, cacao nibs, sea salt, and cacao powder in a food processor and process for about 30 seconds, or till everything is pretty well crumbled up.
2. Add the dates and process for another 20 seconds or so. The mixture should be sticking together. If it’s not, keep processing till it sticks together easily when you squeeze a little in your hand. If you need to, adding a few more dates will help bind it together.
3. Shape the “dougha into balls that are about 3/4 - 1 inch thick by rolling it in your palms. Store in the fridge for 30 minutes, and then they’ll be ready to serve. Balls will keep, stored in the fridge, for two weeks.
BLUEBERRY GINGER ICE CREAM
Serves 2
INGREDIENTS
2 frozen bananas
1 heaping cup frozen blueberries
1/2 inch fresh ginger (or 1/2 tsp ginger powder if you’re using a food processor) 1/4 cup cashews
2 tsp lemon juice
2-4 tbsp almond or hemp milk
METHOD
Blend all ingredients together in a high speed blender. Start with 2 tbsp of almond milk and use the tamp to try to get the mixture going without adding too much liquid: you want an ice cream, not a smoothie! If you need the extra two table- spoons, use them, but be patient and keep blending with the tamp till a thick consistency is achieved.
RAW, VEGAN VANILLA MACAROONS
Makes 15 macaroons
INGREDIENTS
1/2 cup raw almonds
1 heaping cup unsweetened, shredded coconut
1/4 cup coconut oil (will be easiest to roll up the macaroons if the oil is solid when you put it in the processor)
3 tablespoons maple syrup 1 teaspoon vanilla extract Pinch sea salt
METHOD
1. Add almonds to the food processor and process till they’re finely ground.
2. Add the remaining ingredients and process again, till everything is well combined.
3. Working quickly (or else the coconut oil will melt) roll the coconut mixture into small (3/4a - 1a) balls. Place on a parchment lined platter or baking sheet.
4. Transfer platter to the fridge, and refrigerate for a few hours, till the macaroons are solid. Serve. Macaroons will keep in the fridge for up to two weeks.