Just because you’re committing to a healthy eating routine in 2022 doesn’t mean you have to give up dessert. In fact, doing so will probably make you feel robbed and prepare for the failure of a nutritious stuffy nose.
Below are three delicious and illuminated desserts to consider for the New Year.
This virus’s “sugar cookie bread” recipe is perfect for sprinkle lovers. Here’s how to create it:
Raw Vegan Peach Blueberry Crumble by Serena Poon, CN, CHC, CHN
“This recipe was especially fun to create for a new client who was looking for a list of healthy but decadent dessert recipes. One of the most important elements of her request is the recipe. Was simple, not intimidating, and delicious, “says Serena Loves.com, a holistic nutritionist and chef at Serena Poon, CN, CHC, CHN, and holistic nutritionist and chef. “I wanted to make sure the desert was fresh and vibrant, so I decided to keep it more” raw. ” And I wanted to be vegan and gluten-free to accommodate those dietary preferences. The recipe gives you more room for error (it can’t be burned!) And gives you plenty of flexibility if you want to prepare in advance. ”
It will be 6 to 8 servings
Preparation time: 5 minutes
Cooking time: 40 minutes
material:
For filling:
- 1½ cup of Medjool dates, perforated
- 15 oz frozen wild blueberries, thawed for blending
- 15 oz frozen wild blueberries, thawed and filled
- 3 fresh peaches, diced, pierced, dehulled
Autumn fried apple crisp: try the recipe
for the Streusel toppings:
- Finely ground almond flour ½ cup
- Finely ground oats ¼ cup
- Raw almonds ¼ cup, soaked and dehulled
- 3/4 cup raw hazelnuts, soaked and dehulled
- Vegan butter or coconut oil ½ cup
- Coconut sugar ½ cup
- 3 tablespoons of raw cannabis seeds
- 1 tablespoon of ground cinnamon
- 3 tablespoons of mesquite powder
- 1 teaspoon of lucuma powder
- 1 teaspoon vanilla beans powder
- 1/4 teaspoon pink Himalayan salt
Get the complete recipe at SerenaLoves.com here..
Here’s how viewers of “Squid Game” can start the DALGONA CANDY challenge on TIKTOK and create it at home:
Vegan Carrot Cake Bread by Eliza Schuett, The Hangry Chickpea
“This illuminated vegan carrot cake bun is the perfect snack if you need something a little sweeter and healthier,” says Eliza Schuett of Hungry Chickpeas. “Professional Tip: Add 1/4 cup of brown sugar for sweet bread that goes well with dessert. Omit icing to keep it on the light side.”
It will be 6 to 8 servings
Preparation time: 5 minutes
Cooking time: 45 minutes
This vegan carrot cake bread recipe by Eliza Schuett of The Hangry Chickpea uses aquafaba, chopped nuts and ground ginger.
(Eliza Schuett, The Hangry Chickpea)
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material:
- 1½ cup of grated carrot
- Brown sugar 3/4 cup
- 1 teaspoon vanilla
- ⅓ Cup applesauce
- 6 tablespoons of aquafaba (juice from a can of chickpeas)
- ⅓ Cup chopped nuts (optional)
- 1½ cup of flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 tablespoons vegan butter
- 4 oz vegan cream cheese
- 1½ cup of powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
Get the complete recipe at TheHangryChickpea.com here..
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Vegan Coconut Chocolate Mousse, Eliza Schuett, The Hangry Chickpea
This vegan chocolate mousse uses coconut cream instead of dairy products to create a completely rich, creamy mousse, “he suggests pre-preparing this recipe and putting it in an espresso-sized cup. Schuett says.
It will be 3 servings
Preparation time: 10 minutes
Cooking time: 0 minutes
This vegan chocolate mousse recipe by Eliza Schuett of The Hangry Chickpea uses coconut cream.
(Eliza Schuett, The Hangry Chickpea)
material:
- 2 cans of coconut milk (14 ounces each)
- 1/4 cup Dutch processed cocoa powder
- 3 tablespoons agave syrup
- 1 teaspoon of pure vanilla essence
- Coconut whipped cream (optional)
- Chocolate shavings
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Get the complete recipe at TheHangryChickpea.com here..
