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HEALTHY SUMMER DESSERTS: easy vegan dessert recipes

It’s summer time! So today we are making some healthy summer desserts that are super easy! They’re really good, delicious and healthy dessert recipes that you can make during the warmer weather but also year-round.

Caramel banana bars:

What you’ll need:

-1 Banana

-Date caramel:

* 1 cup dates, soaked

* 2 tbsp almond butter

* 1 tsp vanilla

* pinch salt

-Paleo chocolate:

*2 tbsp cacao

*2 tbsp coconut oil

So the first thing we’re going to make are caramel banana bars. They are just as good as ice cream bars in my opinion. To make these you’re gonna need some bananas that you will start off by slicing them lengthwise. and what’s great is that we’re using the natural sweetness of bananas instead of artificial such as sugars or anything like that. Then you’re gonna spread on some date caramel.

Basically dates are nature’s caramel. You just need to  blend them with some vanilla and some nut butter to get this delicious caramel. Just spread that over the top and pop them in the freezer. While those are chilling we will be making some really easy chocolate sauce with just cacao and coconut oil. This is a great sugar-free, guilt-free alternative especially if you can’t find brands near your home or near your area that have sugar free chocolate chips. So this is really easy to make and you only need a couple ingredients. I find you don’t need to add any sweetness to this because of the  banana and the caramel but you could always add a teaspoon of maple syrup into the chocolate if you you like extra sweetness. so after about an hour, the banana and caramel must be chilled a bit and we can dip it in the chocolate. The great thing is is that as soon as we start dipping it in the chocolate it will instantly start to harden so you can eat this almost right away or you can store them in the freezer. I really love that they chill super quick because i get to eat them right then and there!

strawberry rhubarb crisp:

What you’ll need:

*3/4 cup almond flour 

*2 tbsp tapioca flour

*1 tsp vanilla

*2 tbsp coconut oil

*2tbsp nut milk

*1/4 cup slivered almonds

*1/2 cup coconut flakes (optional)

*1 tbsp maple syrup

so for this recipe I’m using some organic strawberries. Organic strawberries are important to use because strawberries are the dirtiest fruits out of everything. So if you think about buying anything organic get organic strawberries! It is the most worth! You’re gonna need 2 cups of that as well as one cup of rhubarb. Now if you don’t like rhubarb you can easily substitute it with a cup of any other sort of berries. You can also substitute strawberries with blueberries if you like them more.

But in my opinion, strawberry rhubarb is such a nice spring desert, especially because they are in season right now. So we’re really using fruits that are in season. So then add in the tapioca flour and some vanilla to the fruit. Tapioca is the secret to getting a really good jammy gooey texture in our crisp. If you don’t have tapioca startch, you can use arrowroot instead, or simply use corn startch. But which ever one you use gonna work really well to get the fruit soft but also nice and jammy. You don’t want it to get watery. So put that in your dish and then we’re gonna make our crumble crisp topping with some almond flour and tapioca flour. Almond flour is loaded with so much goodness: healthy fats such as vitamin E, protein and so much more! Then add some vanilla for flavor, some almond milk or whatever kind of plant-based milk you have at home, some coconut oil to help soften the crumble, stir all that together and add some toasted coconut falkes, seeds or nuts for an added crunch. Now all that’s left to do is crumble our mixture over the berries. Don’t worry too much about making it look perfect or precise since everything will bake together. After about 30 minutes in the oven you’ll end up with this wonderfully delicious crisp. It is so good for summer and pairs really well with a dairy-free vanilla ice cream.

cookie dough fudge balls:

What you’ll need:

*2 tbsp maple syrup

*1/4 cup nut butter

*1/2 cup almond flour

*a small handful of dairy free chocolate chips

So this is a really quick little dessert you can make and then pop one out like after dinner when you want that little sweet something. So to make these, we’re gonna use some almond flour, maple syrup, vanilla and nut butter. And the great thing about this combo again is that it’s loaded with healthy fats. And when we’re having healthy fats in our desserts, not only do they turn up more satisfying and we don’t feel the need to eat the whole thing, or eat a lot of them in order to feel satisfied, but our blood sugar levels also becomes stable. This means that  we’re not gonna be having as many cravings. First we are going to combine all of the ingredients until we get a soft dough. Then we will add in some dairy free chocolate chips and we’re going to fold that in.

You can also use any kind of chocolat chunks that you have or cut up a chocolate bar and then all you need to do is scoop out some of your fudge cookie dough and roll it into a ball. So these are super quick and easy to make .You can make them, and keep them in the fridge or the freezer and they keep really well. This is kind of like the perfect little burst of cookie dough for those time when you really crave cookie dough.So roll them into little bite size balls, and you will have these little delicious bites that are so good especially when you don’t want to use an oven or eat something warm. They are so good for summer time sleep overs or movies nights with friends.



This post first appeared on Dark-diamond, please read the originial post: here

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HEALTHY SUMMER DESSERTS: easy vegan dessert recipes

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