Late winter is not the easiest season. The body has already adjusted to the cold, fresh fruits and vegetables are scarce, and metabolism slows down. But that’s no reason to give up on desserts! Sweets are usually the first thing we cut out on any diet, yet they don’t have to harm your health or your figure. By removing just a few ingredients — sugar, flour, even milk or eggs — you can make desserts that are light and (dare we say) perfect. Not always low-calorie, but always clean and wholesome. The key is knowing what and how to prepare.
Green “Truffle”
- 1 ripe avocado
- 2 kiwis
- 6 tbsp sesame or coconut flour (you can buy sesame flour or make coconut flour by blending shredded coconut)
- 1 tbsp coconut oil or another mild, slightly sweet oil
- honey, stevia, or agave syrup — optional
Blend all ingredients until smooth. Shape into small balls, about 1 tsp each. Chill in the fridge before serving, or enjoy right away. These “truffles” also keep well in the freezer.
Almost Brownie with Bergamot
- 2 cups pitted dates
- 4 tbsp coconut oil
- 2 tbsp liquid honey or maple syrup
- 6 tbsp cocoa powder
- a pinch of vanilla or vanilla extract
- 3 tea bags or 2 tbsp loose black tea (Earl Grey or plain black)
- 2 tbsp flax or chia seeds
- a pinch of salt
- ½ cup walnuts
Tea here replaces spices, so quality matters. Good tea bags work well since the fine tea blends easily into the “dough.” Blend all ingredients except the nuts until sticky and uniform, pressing the mixture down if it rises. Add walnuts. With oiled hands, spread the “dough” on parchment paper about 1–1.5 cm thick, cover with another sheet, and refrigerate for at least an hour. Slice into squares and enjoy.
Cashew “Condensed Milk”
- 1 cup raw cashews
- 5 dates
- 4 dried apricots
- 1 tbsp honey
- ½ cup water
Soak the cashews in water for at least 2 hours. Blend with dates, apricots, and honey, adding water gradually until smooth and creamy. Spoon into glasses or bowls, and top with poppy seeds, cinnamon, coconut flakes, or almond slivers. Chill before serving.
For a firmer texture, shape the mixture into candies. For a thinner version, add more water to make a smoothie or a sweet nut milk.
Green “Truffle”
- 1 ripe avocado
- 2 kiwis
- 6 tbsp sesame or coconut flour (you can buy sesame flour or make coconut flour by blending shredded coconut)
- 1 tbsp coconut oil or another mild, slightly sweet oil
- honey, stevia, or agave syrup — optional
Blend all ingredients until smooth. Shape into small balls, about 1 tsp each. Chill in the fridge before serving, or enjoy right away. These “truffles” also keep well in the freezer.
Almost Brownie with Bergamot
- 2 cups pitted dates
- 4 tbsp coconut oil
- 2 tbsp liquid honey or maple syrup
- 6 tbsp cocoa powder
- a pinch of vanilla or vanilla extract
- 3 tea bags or 2 tbsp loose black tea (Earl Grey or plain black)
- 2 tbsp flax or chia seeds
- a pinch of salt
- ½ cup walnuts
Tea here replaces spices, so quality matters. Good tea bags work well since the fine tea blends easily into the “dough.” Blend all ingredients except the nuts until sticky and uniform, pressing the mixture down if it rises. Add walnuts. With oiled hands, spread the “dough” on parchment paper about 1–1.5 cm thick, cover with another sheet, and refrigerate for at least an hour. Slice into squares and enjoy.
Cashew “Condensed Milk”
- 1 cup raw cashews
- 5 dates
- 4 dried apricots
- 1 tbsp honey
- ½ cup water
Soak the cashews in water for at least 2 hours. Blend with dates, apricots, and honey, adding water gradually until smooth and creamy. Spoon into glasses or bowls, and top with poppy seeds, cinnamon, coconut flakes, or almond slivers. Chill before serving.
For a firmer texture, shape the mixture into candies. For a thinner version, add more water to make a smoothie or a sweet nut milk.
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