We are wrapping up this month’s series of what to eat in social gatherings with everyone’s favorite – dessert! In case you missed the previous week’s here are some delicious snacks and appetizers, refreshing mock-tails and my favorite entrees for hosting any social gathering. While you all know my opinion on sugar, I do believe there is a time and place for a little treat. Sometimes we need to let loose and the next time you do, try one of these mouth-watering desserts that provide all the pleasure without the belly ache. Enjoy responsibly!
Note: If you are currently on one of my programs, please note that these recipes are intended for the transition phases.
Chocolate Truffles with Coconut Oil
Recipe by Nutiva
Ready in: 2 1/2 hours with chilling time
Serves: 24 truffles
For the truffles:
- 12 ounces unsweetened dark chocolate, chopped
- ¼ cup Nutiva virgin coconut oil
- ¾ cup coconut milk (full fat) or coconut cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- stevia, honey or maple syrup to taste
For the coating:
- ½ cup cocoa powder OR unsweetened coconut flakes OR slivered almonds
Using a double boiler, melt the chocolate and coconut oil together, stirring continuously. Add the coconut milk and whisk until smooth. Remove from heat, then add the vanilla, salt, and a little bit of the recommended sweetener. Chill mixture for 2 hours or until set. Using a tablespoon, scoop a spoonful of the mixture, roll into a ball and then roll in coating of your choice. Return finished truffles to the refrigerator and chill truffles for at least 10 minutes, and then serve. Store in a cool place.
Nutritional analysis per serving (1 truffle without sweetener or coating): calories 96, fat 10g, fiber 6.9g, protein 2g, carbohydrate 5g, sodium 22mg
Strawberry Ice Cream
Pegan Recipe
Ready in: 5 minutes + 5 hours chilling time
Serves: 3
- 6 ounces unsweetened coconut milk
- 2 tablespoons unrefined coconut oil
- 1 teaspoon pure vanilla extract
- 12 large frozen strawberries
Chill the freezer bowl of an ice cream maker in the freezer for at least 2 hours before making the ice cream. Combine all the ingredients in a blender and blend on high-speed until the strawberries are fully broken down and the mixture is creamy, 1 to 2 minutes. Transfer mixture to the chilled ice cream bowl and start the machine. When churned, place the ice cream in the freezer until firm, 2 to 3 hours. The ice cream will keep for up to 6 months in an air-tight container in the freezer.
Nutritional analysis per serving (1/2 cup): calories 228, fat 23g, saturated fat 20g, cholesterol 0mg, fiber 2g, protein 2g, carbohydrate 7g, sodium 9mg
Double Nut Butter Chocolate Cups
Pegan Recipe
Ready in: 25 minutes
Serves: 10
For the bottom layer:
- 2 tablespoons unrefined coconut oil
- 1/4 cup smooth nut or seed butter of choice (except peanut butter)
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons raw honey
For the top layer:
- 2 tablespoons unrefined coconut oil
- 1/4 cup smooth nut or seed butter of choice (except peanut butter)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons raw honey
Make the bottom layer: Combine all the ingredients in a small bowl and mix until very smooth. Set 10 mini baking cups in a mini muffin pan. Pour about one tablespoon of the bottom-layer mixture into each baking cup without dribbling it down the inside of the paper (or you’ll get streaks in the final product). Place on a flat surface in the freezer.
Make the top layer: Combine all the ingredients in a small bowl and mix until evenly incorporated. Remove the pan from the freezer and fill each baking cup to the top with the top-layer chocolate mixture. Put the tray back in the freezer and let chill until the chocolate layer has hardened, about 15 minutes. Store the peanut butter cups in the freezer for up to 4 months.
Nutritional analysis per serving (1 peanut butter cup): calories 144, fat 13g, saturated fat 7g, cholesterol 0mg, fiber 1g, protein 4g, carbohydrate 8g, sodium 2mg
Berry Panna Cotta
Pegan Recipe
Ready in: 10 minutes
Serves: 4
- 2 tablespoons unsweetened shredded coconut
- 1 (15-ounce) can full-fat coconut milk
- 1 pound organic low-glycemic berries (strawberries, blackberries, blueberries, cherries, etc.)
- 1 teaspoon pure vanilla extract
- 1 teaspoon raw honey
- 2 tablespoons grass-fed unflavored gelatin
- pinch sea salt
Grease 4 ramekins with the coconut oil. Warm the milk, berries, vanilla and honey in a saucepan over medium-heat for about 2 minutes. Reduce heat to the lowest setting. Using an immersion blender, blend the mixture until smooth, about 3 minutes. Add the gelatin and stir until completely dissolved. Blend with the immersion blender so the gelatin is thoroughly mixed in with the berry mixture, about 1 to 2 minutes. Evenly pour the mixture into the ramekins, sprinkle each with a little salt and shredded coconut and place in the refrigerator to cool for an hour, or until the panna cotta reaches desired consistency.
Nutritional analysis per serving (1 ramekin): calories 240, fat 22g, saturated fat 19g, cholesterol 0mg, fiber 3g, protein 6g, carbohydrate 14g, sodium 95mg