3 healthy dessert recipes you can try in January

Just because you’re looking to stick to a healthy eating routine in 2022 doesn’t mean you have to give up dessert. In fact, if you do, you will likely feel deprived and set yourself up for nutritional failure.

Below, three delicious, but light desserts to consider for the New Year.

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Raw Vegan Peach Blueberry Crumble by Serena Poon, CN, CHC, CHN

“This recipe was especially fun because it was for a new customer who wanted a recipe list for healthy but delicious desserts! One of the most important elements of her order was that the recipe be simple and not intimidating but delicious,” says Serena Boone, CN, CHC, CHN, holistic nutritionist and chef, SerenaLoves.com. “I wanted to make sure the desert feels fresh and lively, which is why I decided to keep it ‘raw’ and definitely wanted to keep it vegan and gluten-free to accommodate those dietary preferences. Finally, the non-baked side of the recipe allows more room for error (you can’t burn it!) and a lot of flexibility. If you want to prepare it ahead of time.”

Makes 6-8 servings

Preparation time: 5 minutes

Cooking time: 40 minutes

ingredients:

to fill in:

  • 1½ cups pitted Majoul dates
  • 15 oz. Frozen cranberries, thawed to mix
  • 15 oz. Frozen cranberries, thawed for filling
  • 3 fresh peaches, diced, cored and skinned

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to the Streusel topping:

  • cup finely ground almond flour
  • cup finely ground oatmeal
  • ¼ cup raw almonds, soaked and peeled off
  • ¼ cup raw hazelnuts, soaked and peeled off
  • ½ cup vegan butter or coconut oil
  • Half a cup of coconut sugar
  • 3 tablespoons raw hemp seeds
  • 1 tablespoon ground cinnamon
  • 3 tablespoons of mesquite powder
  • 1 teaspoon Lucuma powder
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon pink Himalayan salt

Get the full recipe at SerenaLoves.com here.

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Baking Vegan Carrot Cake by Elisa Schwett, The Hangry Chickpea

“This lighter vegan carrot cake bake is the perfect snack when you want something sweet and healthy,” says Elisa Schwett, The Hangry Chickpea. “Pro tip: Add an extra 1/4 cup of brown sugar for a sweeter, dessert-friendly baking. To keep it on the light side, avoid garnishing.”

Makes 6-8 servings

Preparation time: 5 minutes

Cooking time: 45 minutes

This vegan carrot cake baking recipe from Eliza Schuett from The Hangry Chickpea uses aquafaba, chopped nuts, and ground ginger.
(Elisa Schwitt, The Hangry Chickpea)

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ingredients:

  • 1 1/2 cups shredded carrots
  • Half a cup of brown sugar
  • 1 teaspoon vanilla
  • Half a cup of apple juice
  • 6 tablespoons aquafaba (juice from a can of chickpeas)
  • cup chopped nuts (optional)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Half a teaspoon of baking soda
  • 1 teaspoon cinnamon
  • Half a teaspoon of nutmeg
  • Half a teaspoon of ground ginger
  • 2 tablespoons vegan butter
  • 4 oz vegan cream cheese
  • 1 1/2 cups powdered sugar
  • Half a teaspoon of vanilla
  • Half a teaspoon of cinnamon powder

Get the full recipe at TheHangryChickpea.com here.

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Elisa Chouete’s Vegan Coconut Chocolate Mousse, The Hangry Chickpea

Vegan chocolate mousse uses coconut cream in place of dairy to create a perfectly thick, creamy mousse,” offers Schwett, who suggests making this recipe in advance, and pouring it into espresso-sized cups.

Makes 3 servings

Preparation time: 10 minutes

Cooking time: 0 minutes

This vegan chocolate mousse recipe from Eliza Schuett from The Hangry Chickpea uses coconut cream.

This vegan chocolate mousse recipe from Eliza Schuett from The Hangry Chickpea uses coconut cream.
(Elisa Schwitt, The Hangry Chickpea)

ingredients:

  • 2 cans coconut milk (14 ounces each)
  • 1/4 cup Dutch-processed cocoa powder
  • 3 tablespoons aloe vera
  • 1 teaspoon pure vanilla extract
  • Whipped cream with coconut (optional)
  • Chocolate shavings

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Get the full recipe at TheHangryChickpea.com here.

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