Low-sugar desserts!

BuzzNutrition Commentary in italics!

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Cocoa-Date Truffles

Though a natural form, dates are still sugar! Experiment with using fewer dates to achieve minimum necessary sweetness.

Source: http://www.bonappetit.com/recipes/2012/06/cocoa-date-truffles

Ingredients

  • 3 tablespoons raw cacao powder
  • 1 1/2 cups Medjool dates, pitted
  • 3 tablespoons (or more) unsweetened shredded coconut or quick-cooking oats
  • Pinch of sea salt

Flavoring Options (choose one)

  • 1 tablespoon unsweetened shredded coconut
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon instant espresso powder

Coating Options (mix and match)

  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup lightly toasted sesame seeds
  • 1/2 cup crushed lightly toasted pistachios
  • 1/2 cup crushed lightly toasted hazelnuts

Preparation

  • Purée cacao powder, dates, 3 Tbsp. coconut, and salt in a food processor until almost smooth, adding water by teaspoonfuls if too dry and crumbly and coconut by teaspoonfuls if too wet and sticky. Add desired flavoring and pulse to combine.
  • Scoop date purée by the tablespoonful and roll into 1″ balls. DO AHEADCan be made 1 week ahead. Cover and chill.
  • Roll truffles in desired coatings to cover.

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Strawberry Tarts with Ginger-Nut Crust

http://www.bonappetit.com/recipes/2012/06/strawberry-tarts-with-ginger-nut-crust

Ingredients

  • 2 teaspoons coconut oil, melted, plus more for pan
  • 2 cups pecans, walnuts, or almonds
  • 3 tablespoons sweetener (sugar/raw honey/dates)
  • 1 tablespoon raw honey
  • 2 tablespoons whole wheat flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1 pound fresh strawberries, hulled, sliced
  • 1 teaspoon fresh lemon juice
  • 1 vanilla bean, split lengthwise
  • Special Equipment

    A 12-cup muffin pan

Preparation

  • Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 3 Tbsp. sugar/honey/date, flour, ginger, salt, and 2 tsp. coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping Tbsp. dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
  • Preheat oven to 350°. Bake crusts until firm and golden around edges, 8–10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEADCan be made 1 day ahead. Let cool completely; store airtight at room temperature.
  • Place strawberries, lemon juice, and 1 tbsp. raw honey in a medium bowl; scrape in vanilla seeds (save bean for another use). Stir well, crushing a few berries to release their juices.
  • Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately.

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Easy chocolate pudding

Easy Chocolate Pudding Recipe

BuzzNutrition changes to original recipe are in italics.

  • 1/3 c. local raw honey (*Honey = sugar! Use as little as possible and make up the volume with coconut milk)
  • 4 tbsp. arrowroot powder (or organic corn starch)
  • 2 tbsp. cocoa powder
  • 2 c. whole milk (or coconut milk)
  • 1 tsp. vanilla extract
  • 1 tsp. butter (if using coconut milk, omit this)

1. In a glass measuring cup, whisk together arrowroot powder, cocoa, and milk until relatively smooth. In a small saucepan, combine the honey and the milk mixture over low heat (best not to heat honey or milk too high). Cook until thickened, stirring constantly.

2. Once thickened, remove from heat, stir in vanilla and butter until evenly distributed.

3. Serves 4-6. Enjoy your tasty, warm, gooey, relatively healthy, and definitely easy chocolate pudding!

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Easy Honey Nut Creme Fraiche Dessert

  • 1/4 cup creme fraiche or cultured sour cream (both taste divine!)
  • 1 Tbsp raw nut butter (we’ve used cashew, peanut, and almond)
  • 1 tsp raw honey

To make a single serving: plop in a dollop of creme fraiche or cultured sour cream, add a dollop of nut butter, add a drizzle of honey. Stir. Eat!

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Dairy-free sorbet (depending on dairy content of chocolate)

This has 1 cup of sugar, which is surely MUCH less than most commercial ice creams. But all the same, you may try starting with 1/2 cup and seeing how it goes:

Source: http://www.food52.com/articles/3680_david_lebovitzs_chocolate_sorbet

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Fruit Parfait

  • 2 peaches or bananas, sliced, or 2 cups berries
  • 1 cup granola (ideally no vegetable oil)*
  • 1 recipe of favorite pudding (see below)

In parfait glass, layer fruit, granola and then pudding. Repeat. Enjoy immediately!

Source: Ani’s Raw Food Kitchen by Ani Phyo

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Luscious Lemon Pudding

  • 2 cups almonds
  • 1/2 cups pitted dates (try for less- dates=sugar!)
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 cups water
  • 2 tablespoons psyllium powder (this sounds kinda gross, but it’s better than corn starch!)

Blend the almonds, dates, lemon juice and water until smooth. Add psyllium and blend well.

Will keep for 3-4 days in the fridge.

Source: Ani’s Raw Food Kitchen by Ani Phyo

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Cashew Coconut Pudding

  • 2 cups cashews
  • 1 1/2 cups water
  • 1/4 cup pitted dates (try for fewer because dates = sugar!)
  • 1/2 cup shredded dried coconut

Blend the cashews and water until smooth. Add the dates and coconut. Blend until smooth.

Will keep for 3-4 days in the fridge.

Source: Ani’s Raw Food Kitchen by Ani Phyo

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Chocolate Ricotta Pudding:

slightly labor-intensive, but well worth it for a special occasion!

3/4 pound ricotta

2 hard cooked egg yolks, strained

4 tablespoons sugar

1 jigger rum

2 tablespoons grated cooking chocolate

1/8 pound shelled, blanched almonds, chopped

2 egg whites, beaten stiff

Cream ricotta, add strained egg yolks, sugar, rum, chocolate and almonds and mix very well. Blend in egg whites. Butter 1-quart tube mold, pour in mixture and place in pan of water in moderate oven (375F) and bake 1 hour. This is better served warm but may also be served cold.

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