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Thread: Healthier Dessert Recipes

  1. #1
    Super Moderator
    Join Date
    Jul 2018

    Healthier Dessert Recipes

    1. Blueberry-Lime Cheesecake

    Perfect for a party or for sharing with family, this lovely blueberry-lime cheesecake has surprising health benefits.

    Cashews and coconut cream replace the usual cream cheese and eggs, and the macadamia nut crust subs in for the butter-laden version. Fresh blueberries and lime deliver key antioxidants, and the nuts and coconut cream have major anti-inflammatory properties and heart-healthy fats.


    4 Medjool Dates
    1 cup Macadamia Nuts raw, unsalted
    Pinch of Salt
    2 cups Coconut Cream see notes
    2/3 of a cup Cashews soaked in water for 10-15 minutes
    4 tablespoons Fresh Lime Juice
    2 tablespoons Maple Syrup
    2 Medjool Dates
    1 cup fresh Blueberries
    1 teaspoon Lime Zest optional
    1/2 cup fresh Blueberries optional


    Line a 7 inch springform with parchment paper.
    Place macadamia nuts, 4 dates and pinch of salt in food processor and pulse until a sticky mass forms.
    Press macadamia crust into bottom of springform and half way up the sides using fingers. place in freezer while you prepare the filling.
    Clean out food processor and place coconut cream, cashews, lime juice, and maple syrup in it. Pulse and process until mixture is smooth.
    Remove springform from freezer and pour lemon cheesecake filling into the springform. Place springform in freezer again until filling in slightly firm (about 10 minutes).
    Clean out food processor again and place blueberries and 2 dates in it. Pulse again until smooth (blueberry skin will still be present, this is OK). Carefully spread blueberry topping over filling in the springform.
    Place in refrigerator for at least 4 hours or overnight until filling is firm.
    When cheesecake is firm and ready to serve garnish with fresh blueberries and lime zest.

  2. #2
    Super Moderator
    Join Date
    Jul 2018

    Re: Healthier Dessert Recipes

    2. Chocolate Coconut Tart

    Chocolate lovers rejoice: This dense, silky chocolate coconut tart is simple to make, and a small serving is satisfying.

    Be sure to use good-quality dark chocolate for an antioxidant boost, and serve with a cup of tea for a special gluten-free, vegan treat.


    For the Crust
    cup/40g unsweetened shredded coconut
    1 cups/190g almond flour
    2 Tablespoons/ 30g coconut oil
    tsp salt
    2 Tablespoons/30 g Maple Syrup
    For the Coconut Milk Ganache
    1 cup/ 240ml full fat coconut milk
    12 oz/280g bittersweet chocolate, finely chopped
    1 teaspoon vanilla extract
    For the Topping
    1/2 cup/40g unsweetened coconut flakes
    cup/68g raw macadamia nuts, coarsely chopped
    A pinch of sea salt


    Make Tart Shell:
    Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
    Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
    Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
    Make Topping:
    Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside.
    Make Ganache:
    Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Mix in vanilla extract.
    Assemble Tart:
    Pour chocolate into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut across the top. Sprinkle with a pinch of flaky sea salt if desired. Chill for at least one hour or until set and serve.

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