Raw Peaches and Cream Tart

Most raw desserts are a guilt-free treat because of their fresh, unprocessed, and low-sugar contents. Hearing the word “raw” may evoke thoughts of food borne illness spread from uncooked meat, but in this context, it’s simply implying the ingredients haven’t been baked or cooked. Raw desserts are great summer foods because you don’t have to fire up the oven to satisfy your sweet tooth. The great thing about many raw desserts is once you find a base you like, you can use that same recipe in many different contexts. For example, the base in this tart could easily be converted to a lemon pie crust, pear tartlets, or granola bar base.

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Here in the south it’s still in the mid-90s this time of year, and the Georgia peach truck just rolled through town. My mom and I split a 20 pound box of juicy Georgia peaches, and this is one of the outcomes of that purchase.

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Raw Peaches and Cream Tart

  • Servings: 12
  • Difficulty: Moderate
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Ingredients

Crust:

  • 1 cup raw unsalted cashews
  • 7 pitted medjool dates
  • 1/4 cup coconut oil
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest

Cream:

  • 1 can full fat coconut cream
  • 1 teaspoon vanilla
  • 2 teaspoons gelatin

Topping:

  • 2 peaches, sliced
  • 1 teaspoon lemon zest

Directions

In a food processor, combine all ingredients for the crust and pulse until a doughy, thick consistency is achieved. It should be soft but malleable. Form this crust into your desired shape and size. This recipes makes approximately a 9″ circle x 1″ thick. Slip this crust into the freezer while you make the cream filling. For the coconut cream, use a high speed food processor or stand mixer. Blend together the can of full fat coconut milk, vanilla, and gelatin for approximately 5 minutes or until a whipped cream consistency is achieved. Top the cold crust with the filling, and fan thinly sliced peaches. Garnish with lemon zest. Keep cold until you’re ready to serve!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Chocolate Avocado Mousse

Most people don’t get adequate healthy fats in their diet, which can contribute to a host of health issues including depression, high cholesterol, trouble sleeping, sugar cravings, dry skin and hair, and metabolic disorders. The rich avocado base will ensure your dose of healthy fat to keep those issues at bay.

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This mousse is similar in texture to the famous instant Jell-O pudding I grew up on, only leaving out the chemical cocktail of ingredients that comes along with it. Getting processed food out of the diet is the first step toward good health, and this is an easy replacement. Ingredient labels of highly processed food is always a lesson in linguistics, and this one has some true winners:

Ingredients in chocolate Jell-O pudding: Sugar, Modified Cornstarch, cocoa processed with alkali, disodium phosphate, salt, tetrasodium pyrophosphate, mono- and diglycerides (to prevent “foaming,” duh), red 40, yellow 5, and blue 1, BHT (preservative).

I’m sorry, did you say tetrasodium pyrophosphate? Does the FDA have a recommended dietary allowance for that delicious sounding additive?

Ingredients

 
This is a tried and true combo that can’t go wrong with your own preferences. If you are more of a dark-chocolate lover, simply add more cocoa. If your sweet tooth is yearning for something richly decadent, simply add more maple syrup.
 

Chocolate Avocado Mousse

  • Servings: 4
  • Difficulty: Easy
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Ingredients

Chocolate Avocado Mousse:

  • Two large ripe avocados
  • 1/3 cup semi-sweet chocolate chips, melted
  • 1/4 cup unsweetened cacao powder
  • 1/4 cup coconut milk
  • 1/4 cup maple syrup, or more to taste
  • 1 teaspoon vanilla extract

Optional Toppings:

  • Full-fat coconut cream
  • Fresh strawberries, raspberries, blueberries or bananas
  • Cacao nibs, chocolate chips, or chocolate shavings
  • Hemp hearts or slivered blanched almonds

Directions

Halve and pit the avocados and drop into a food processor bowl. Combine melted chocolate, cacao powder, coconut milk, maple syrup, and vanilla into food processor and pulse, scraping down sides as you blend. Continue to pulse until mousse-like consistency is achieved. Spoon into four single serving jars or ramekins. Enjoy immediately or refrigerate for a firmer texture and keep cold until ready to serve!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Carrot Cake Protein Balls

I’m a grazer. I’d be just as happy grazing snick-snacks all day than eating three square meals. These little balls of joy fit the bill for the perfect no-guilt grazing snack. There are a lot of variations I’ve seen for protein balls like these online, like adding applesauce, cashews, flaxseeds, nutmeg, cream cheese, almond bark (almond bark? that just became dessert), but I don’t think you can go wrong any way you spin it based on your personal preferences. Protein balls, or peanut butter balls seem to be some of the most forgiving experiments in the kitchen because they always seem to turn out tasty!

Carrot Cake Protein Balls 1

This particular recipe is a stand out in that it contains fresh carrots where most protein ball recipes are sticky conglomerations of shelf-stable foods. These will last up to a week sealed in your fridge, or 6-9 months in a freezer.  They’re packed with protein and low in sugar so they’re good enough for breakfast, snack, or dessert, and have the perfect level of sweetness for little mouths too.

Carrot Cake Protein Balls

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

    • • 1 cup shredded carrots
      • 5 medjool dates
      • ¼ cup raisins
      • 1 tsp ground ginger
      • ¼ tsp nutmeg
      • 1 Tbsp ground cinnamon
      • ½ cup unsweetened shredded coconut, divided for rolling
      • ¼ cup chopped walnuts
      • 3 Tbsp flaxseed
      • 1 serving vanilla protein powder
      • Extra water as needed

Directions

Start by chopping the carrots and dates together in a food processor. Add the remaining ingredients and pulse until finely chopped. Roll into 1 inch balls and coat with unsweetened coconut and cinnamon mixture.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018