I don’t have just a sweet tooth, I have a mouth full of sweet teeth. These recipes are how I beat the craving for sugary dessert, guilt-free.

Chia Seed Pudding Chia Seed Pudding Dessert


The first time I made this for dessert I was amazed by how quickly and deliciously it comes together.

Time: 5 minutes (need to allow 4+ hours in the fridge to solidify once done)

Serves: 6

Ingredients:

Pudding

  • 1¼ cups almond milk
  • ¼ cup unsweetened cocoa powder
  • ¼ cup chia seed
  • ½ teaspoon cinnamon
  • ½ teaspoon Himalayan or sea salt
  • 2 cups blueberries (optional)

Directions:

Pudding

  1. Blend all the ingredients and put in the fridge for 4+ hours
  2. Add fruit, like blueberries (optional)

Peanut butter chocolate “cheesecake” with hazelnut crust (via The Wild Diet)

Peanut butter chocolate “cheesecake” with hazelnut crust dessert (via The Wild Diet)

I love this dessert. And it’s really two-in-one. Once it’s done you can take it out of the freezer and let it soften like cheesecake or eat it frozen like ice cream.

Time: 30 minutes (need to soak cashews for 4-8 hours before you start making this and allow for 30-60 mins in the freezer to harden once done)

Serves: 20

Ingredients:

Crust

  • 20 muffin liners
  • 2 cups hazelnuts, processed into meal
  • 1 teaspoon pure vanilla extract
  • ¼ cup organic unrefined coconut oil, melted
  • ¼ teaspoon Himalayan or sea salt
  • 3 tablespoons pure maple syrup

Filling

  • 3 cups raw cashews, soaked in filtered water for 4-8 hours
  • Juice of 4 large lemons
  • 1 cup organic unrefined coconut oil, melted
  • 1 cup full-fat unsweetened canned coconut milk
  • 1 cup unsweetened cocoa powder
  • ½ cup unsweetened smooth peanut butter
  • ½ cup raw honey or maple syrup
  • ½ teaspoon Himalayan or sea salt
  • Dark chocolate chips or dark chocolate shavings (optional)

Directions:

Crust

  1. Preheat oven to 350
  2. Place 20 muffin liners in pan(s)
  3. In a large bowl, combine all the crust ingredients and stir until they form a coarse meal
  4. Press the crust into the muffin liners, covering the bottom in a layer about a ¼ inch thick
  5. Bake for 10 mins

Filling

  1. In a blender, combine all the filling ingredients except the chocolate chips/shavings and blend until smooth (add more coconut milk or water if needed to blend)
  2. Pour the filling into the paper liners, over the crusts
  3. Stick the pans in the freezer for 30-60 minutes
  4. Add peanut butter and dark chocolate chips or dark chocolate shavings right before serving (optional)

 

The next two don’t exactly present well so maybe save these for yourself, but they are two of my go-tos and prevent me from eating a half gallon of ice cream or a sleeve of Oreos.

Greek yogurt and fruit

I usually go with strawberries, cantaloupe or grapes.

Dark chocolate

The darker the better. It’s so simple, but so good. You can eat with strawberries or dip in unsweetened smooth peanut butter if you’d like. Just make sure you limit yourself to a couple pieces.