Healthy treats Organic, Low Carb, Sugar Free Desserts

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Saudi Gazette

Because you deserve it. Those who maintain a healthy lifestyle will tell you a balanced diet is as important as working out. Starving or depriving yourself of things you love to eat is never the answer. It is only a matter of time till the cravings hit and that is what you should be afraid of. Now that we have justified the urge, we help you with a selection of healthy treats this week. For those who have sweet cravings, desserts are an essential part of their diet but having access to the right kind is tricky. Don’t rely on cereal bars and other fad diet bars as they are packed with sugar and heavy on carbs. Try and create these quick scrumptious recipes at home and store them away so you can snack on them when you are hungry or need energy to get on with your day.

Chocolate Collagen Keto Fat Bombs Recipe

Makes 5 bars

Ingredients

1/2 cup Primal Kitchen Extra Virgin Avocado Oil

1 scoop Chocolate Coconut Collagen Fuel

1 cup coconut milk

2 tablespoons vanilla extract

1/4 cup shaved coconut

A hint of sweetener of choice (optional)

Instructions

Combine coconut milk, collagen powder, avocado oil and vanilla extract.

Whisk together ingredients. Place mixture into a saucepan and bring to a low boil, then reduce to a simmer for a few minutes.

Line a pan with parchment paper. Pour heated mixture into the pan and place it in the refrigerator to cool.

Once mixture is almost set, sprinkle coconut flakes on top. Refrigerate for a few hours until mixture completely hardens. Cut into single-serving bars. Store them in the refrigerator or freezer.

Healthy Apple Crisp Recipe

Makes 1 7-inch cast iron skillet crisp

Prep time: 30 minutes

Ingredients

For the apple filling:

1 1/2 tablespoons coconut oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3 cups peeled, diced apples

For the crisp topping:

2/3 cup oats

1/3 cup gluten-free flour

1 teaspoon ground cinnamon

1 1/2 tablespoons coconut oil, melted

1 tablespoon maple syrup

2 tablespoons chopped pecans

Instructions

Preheat the oven to 350°F.

In a cast-iron skillet on medium-high heat, melt the coconut oil, maple syrup and vanilla until the coconut oil becomes liquid. Stir in the cinnamon and nutmeg and then add in the diced apples and stir to coat them in the liquid.

Cook the apples for approximately six to eight minutes until they become soft and the liquid begins to caramelize.

While the apples are cooking in a bowl, combine all of the topping ingredients and stir until they’re well mixed. Place the topping evenly over the apples. Bake in the oven for 12 minutes until the topping is golden in color. Serve warm.

Coconut Chocolate Energy Truffle Recipe

-Recipe by Perry Santanachote

Each one of these creamy coconut-cocoa truffles is fueled with energizing nutrients. Slow-burning natural sugars and protein power these bite-sized snacks. Dates (aka nature’s candy) have a lot of dietary fiber, iron and potassium — plus, they help hold these treats together. Plus, the fruit is also a great source of B vitamins, which contribute to sustained energy levels. Almonds, one of the highest-protein nuts, also have satiating power and are high in monounsaturated fats and vitamin E. Pop two truffles during your mid-afternoon slump, and you’ll be good-to-go until dinnertime.

Yields 40

Active time: 45 minutes

Total time: 5-6 hours (including chilling time)

Ingredients

For the truffles:

2 cups pitted medjool dates, coarsely chopped

1 cup boiling water

1 cup raw almonds

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

1/2 teaspoon sea salt

3/4 cup coconut flour

3 tablespoons unsweetened cocoa powder

For the chocolate coating:

8 ounces dark chocolate (70% cacao content or higher), cut into small shards

2 tablespoons coconut oil

1/2 cup boiling water

1 cup unsweetened shredded coconut

Preparation

Place dates in a small bowl. Pour 1 cup boiling water over them and let stand until cool, about 40 minutes. Process almonds in a food processor until creamy, about 7minutes. Transfer the dates and liquid to the food processor. Add coconut oil, vanilla and salt; puree until smooth, scraping down the sides once or twice. Add coconut flour and cocoa and process, scraping the sides occasionally, until a thick dough-like paste forms. Refrigerate until very cold, about 2-3 hours.

Line a baking sheet with parchment paper or foil. Using 1 tablespoon per truffle, roll the mixture into 40 balls. Place the chocolate and coconut oil in a heat-safe bowl and pour boiling water over it. Stir gently with a spatula until the chocolate is smooth. Place shredded coconut in a separate shallow dish.

Use a fork to dip each ball in the melted chocolate a couple times, until well coated. Let the excess chocolate drip off and transfer the truffle to the coconut. Roll to coat and transfer to the prepared baking sheet. Repeat with the remaining balls.

Transfer the baking sheet to the refrigerator and chill until the chocolate is set, about 1-2 hours.


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