Sometimes you just have to satiate the sweet tooth! With quality ingredients, dessert can be rich in minerals, beneficial oils and antioxidants. What’s on the menu tonight?!!!
Tell us about your favourite healthy dessert and we’ll publish your recipe on this page.
Here’s some divine deliciousness and scrumptious confections to get your taste buds teeming:
1 medium ripe Avocado
¼ cup Cacao
2 Tbsp Maple Syrup, honey, or natural sweetener of your choice
1 Vanilla Pod (Beans scraped in)
½ pinch salt
Zest of 1 orange
Whizz avocadoes, add other ingredients, refrigerate for 2 hours then enjoy! If you can’t wait 2 hours…we understand 🙂
1¼ cup Coconut Milk
¼ cup Chia
1½ Tbsp Cacao
2 Tbsp Maple Syrup, honey, or natural sweetener of your choice
1 Tbsp Shaved, Dark Chocolate
Whisk Cacao into Coconut milk, mix in other ingredients, refrigerate overnight then enjoy! …So if it’s overnight will this be a breakfast dessert? 🙂
If you need Raw Organic Cacao Powder, Organic Chia seeds, Certified Organic Virgin Coconut Oil, Organic Coconut Sugar, Certified Organic Raw Cashew Nuts or Certified Organic Maca Powder in your dessert now, you can purchase them from our secure online shop by clicking on the links.Enter your dessert recipes
Your dessert recipes:
Yummo Chia Yogurt Pudding! by Adela B.
- 1/2 cup nonfat yogurt (greek, berry, plain etc)
- 2 tbsp. chia seeds
- 1/2 cup milk (soy, non fat, goat, whole, almond etc)
- A dash of vanilla extract or pinch of the real stuff (vanilla pod)
- Pinch of cinnamon
- Stir everything together.
- Cover and place in the fridge for 4 hours or more. Eat for breakfast, a snack, or dessert. Top with berries, nuts, fresh fruit, or your other favorite toppings.
Healthy Organic Choc-Banana ‘Ice Cream’ by Karla W.
- 1 x frozen organic banana
- 2t raw organic cacao powder
- 1t organic chia seeds
- 2t organic goji berries
To make the ‘ice cream’ blitz together frozen banana & cacao powder in a food processor, scraping down sides of bowl as you go.
Place ‘ice cream’ in a small ramekin or ice cream bowl and sprinkle with chia seeds & goji berries.
This recipe is so simple and ever so healthy. The goji berries & chia seeds turn a bit crunchy when cold, taking on a whole new texture. Toppings options are endless, try chopped activated almonds, dried or fresh fruit, absolutely anything!! What’s more, it’s dairy/gluten/nut/egg free and takes about 2 minutes from start to finish.
Chocolate Chia Pudding for Breakfast by Bailey J.
- 1 cup almonds or cashew nuts
- 1/2 cup coconut milk
- 1/4 cup chia seeds
- 1/4 cup ground golden flax seeds
- 1/8 cup cacao
- 2 medjool dates (pitted)
If you’re feeling fruity, add in a cup of your favorite fruit.
Strawberries go really well with the bitterness of the cacao.
Blend together in high speed blender or food processor and enjoy.
Uncooked cheese cake by S. Foote
- 1 1/4 cups ground almonds
- 3 Tbsp coconut
- 3 Tbsp raw stevia
- 1/3 tsp cinnamon
- 3 1/2 Tbsp melted coconut oil
Put all ingredients into a blender and pulse. Press into an oiled dish. Bake 10 minutes, cool.
- 3 cups cottage cheese
- 1/2 cup yoghurt
- 2 Tbsp chia seeds
- 1/3 cup Cacao
- 1 Tbsp almonds
- 2 tsp vanilla
- 4 Tbsp raw stevia
- 1 Tbsp lemon or lime juice
Put all ingredients into a blender and blend until smooth.
Pour into crust and refrigerate until firm. Top with assorted berries.
Biccy & Cream Cheese Fruit Salad by Brenda N.
- 2 pears peeled cored & diced
- 2 apples peeled cored & diced
- 2 bananas sliced
- 2 cups seedless grapes
- 1 punnet strawberries sliced or berries of choice
- Juice of 1/2 lemon
- 250g low-fat cream cheese
- 1/4 cup packed light brown sugar
- 2 tsp vanilla
- 1 cup crumbled biscuits of your choice
- Combine all fruit, add lemon juice & toss together
- Blend cream cheese, brown sugar & vanilla
- Add fruit & crumbled biscuits
- Fold together
- Transfer to serving bowl or individual parfait glasses
- Refrigerate until chilled
Makes 8 servings.
Feijoa Crumble by Deborah W.
- 1kg Feijoas
- 1 cup Rolled Oats
- 1/2 cup Coconut Thread
- 1/4 cup Sunflower Seeds
- 1/4 cup Sliced Almonds
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/4 cup Honey
- 1/4 cup Extra Virgin Olive Oil
Scoop feijoas into a large casserole dish.
In a bowl, mix the dry ingredients thoroughly and then mix through the honey and olive oil.
Spread the topping over the feijoas and press down lightly.
Bake at 180° uncovered for 45 minutes or until golden brown.
Leave to stand for 5 – 10 minutes and serve with greek yoghurt or simply on it’s own
Fill er up fruit salad by Debbie S.
Cut or slice up any fruit you have bananas, kiwifruit, apples, oranges, grapes, pears etc put on a large bowl and add 250 mls of pure orange or apple juice and serve straight away or over the next few days.
Make it fancy by sprinkling muesli, shredded coconut, crushed almonds or a dollop of ice cream or a dribble of cream.
The Raw Dessert Brownie by Robbi S.
- 2 cups whole walnuts
- 2 ½ cups Medjool dates, pitted
- 1 cup raw cacao
- 1 cup raw unsalted almonds, roughly chopped
- ¼ tsp. sea salt
- Place walnuts in food processor and blend until they are finely ground.
- Add the cacao and salt. Pulse to combine.
- Add the dates one at a time from the top shute while machine is running. The mix should look like cake crumbs that when pressed, stick together. If not, add another date.
- In a bowl, combine this mix with the chopped almonds. Press into a lined cake pan. Place in freezer or fridge until ready to serve (it’s also easier to cut these when they are very cold). Store in an airtight container.
If you are feeling really greedy, you could make a topping. It makes your dessert very rich so you’ll only want a small portion. I use this one:
- 2 cups cashew nuts
- 1 tsp vanilla extract
- 1/4 cup agave or honey
Blend in processor but don’t overmix as it gets oily. Spread onto brownie before slicing.
- 1 cup organic unbleached self-raising flour
- ½ cup organic whole meal self-raising flour
- 1 cup Coconut sugar
- 1 Tablespoon Chia seed
- ½ cup blueberries
- 1/3 cup cocoa powder
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil, melted and cooled slightly
- 1 cup of coconut water or milk (or 3/4 cup water and 1/4 cup coconut milk)*
Preheat the oven to 180 degrees.
Grease a 9 x 13-inch pan with coconut oil and line the bottom with grease proof paper cut to fit the pan snugly.
Mix the dry ingredients in a large mixing bowl. In a smaller bowl, mix together the vinegar, vanilla, coconut oil, and coconut water. Pour the wet ingredients into the dry ingredients and whisk until well blended and smooth.
Pour the batter into the prepared pan and bake for about 20-30 minutes or until a toothpick or thin knife blade inserted into the middle of the cake comes out clean.
Cool the cake completely on a rack. Then slide a knife around the edges of the cake to loosen it from the pan. Place a half sheet pan or large rectangular cutting board on top of the cake pan. Grasp the sides firmly and quickly flip the cake out onto the board. Peel the parchment paper from the underside of the cake and place the cake in the freezer to firm up, for at least half an hour.
Before serving I like to top mine with strawberries 🙂
Easy peasy frozen yoghurt by Cathy W.
Simply mix 1cup of natural greek yoghurt with 1/2 cup of your choice of berries, 1tsp of vanilla essence and 2Tbl of runny honey. Combine in the blender if desired. Place into ramakins and freeze for 3hrs, stirring after 1 and half hours to break up crystals – Serves two and is delicious
Chocolate Mousse by Janet V.
- 2 tablespoons cornflour
- 250 ml coconut cream
- 3 eggs, separated
- 200 gm dark chocolate
Mix cornflour and 1.5 tablespoons water in a small bowl and stir to make a smooth paste.
Put coconut cream into a pot and heat gently, add cornflour paste a little at a time, mixing well with a whisk. Heat 5 minutes or until thick whisking thoroughly. Leave to cool.
Melt chocolate over hot water, then whisk in egg yolks. Remove from heat and add the coconut cream mixture, whisk until mixed.
Beat egg whites until they form stiff peaks, fold into chocolate mixture a third at a time. Put into serving dishes and chill for at least an hour before serving
Healthy Chocolate Rocky Road by Sheree C.
- 60grms Cacao Butter
- 1/4 Cup Virgin Coconut Oil
- 2 Tbsp Cacao (or more to taste)
- 10 drops Stevia (or sweetener equivalent to taste)
- 1 tbsp Chia Seeds
- 1 tbsp Pumpkin Seeds
- 1 tbsp Sunflower Seeds
- 2 tbsp Berries of choice (frozen ok)
First 4 ingredients warmed over low heat until all mixed through, pour into a small tray or pan. Add Chia seeds, Sunflower seeds and Pumpkin Seeds if using. Sprinkle any berries you may be using in. Place in freezer for 20 mins (if you cannot wait), or the fridge for at least an hour. Break off small bits when you want a hit of energising deliciousness
Vegan chocolate mousse by Sarah L.
What you need:
- 1 can full fat coconut cream
- 2 tablespoons cacao powder
- Stevia (optional) or your preferred sweetener
- Strawberries to serve (optional)
What you do:
Chill the can of coconut cream in the fridge overnight.
Open the chilled can and poor the white cream off the top, leaving the coconut water.
Whip with a high speed hand blender. Add cacao powder and a pinch of Stevia to sweeten. Blend with hand blender.
Scoop into small ramekin bowls.
Chill overnight or for four hours until set.
Serve with strawberries!
Chocolate Chia Pudding by Kristie O.
- 1 can coconut milk
- 50g dark chocolate
- 1 tbsp cocoa or raw cacao
- 1 tsp vanilla essence
- 3 tbsp chia seeds
- fresh berries
Slowly heat coconut milk on stove top till warm. Add dark chocolate until melted (can increase amount of chocolate depending on how rich you like it), cocoa and vanilla. Stir.
Add chia seeds – keep stirring so they don’t clump at the bottom of the pot. Stir through on low heat until all combined. Pour into individual ramekins, cool on bench for about 10 mins. Cover and chill in fridge for about an hour.
Serve topped with fresh raspberries and blueberries
Bittersweet coconut chocolate by Rachael D.
- 1 cup melted coconut oil
- 1/4c coconut sugar (or sweetener ie stevia) – haven’t tried tho.
- 1 1/2 – 2 cups of shredded coconut (depending on how crunchy you want it)
- 1 cup good quality cocoa
Melt coconut in a pot.
Add sugar, dissolve
Take off heat, add coconut and cocoa, stir.
Pour into grease paper lined dish 20cm x 20cm ish.
Even out the coconut with spatula
Vegan Chia Chocolate Pudding by Ana S.
- 4 large unsweetened almond milk ice cubes
- 3/4 cup unsweetened almond milk
- 4 tablespoons chia seeds
- 5 pitted Medjool dates
- 4 tablespoons cacao powder
- 1 teaspoon pure vanilla extract
- pinch fine grain salt
Fill an ice cube tray with almond milk. Freeze until solid.
Add 3/4 cup chilled almond milk into a high speed blender. Add the remaining ingredients, including the almond milk ice cubes.
Blend on the highest speed until silky smooth. Chill in the fridge until set.
You can substitute a nut-free milk if you wish.
Raw blueberry and coconut cheesecake by Anne-Marie B.
- 2 cups raw blanched almonds 1/3 cup honey
- 1 cup pre-soaked dates(see step1) 1 tsp vanilla extract
- 1/2 thread coconut Juice of 1 lemon
- Freshly grated zest of 1 lemon
- Cheesecake filling 1/2 cup blueberries
- 21/3 cups pre-soaked cashews (fresh of frozen),
- (see step 1) plus 1/2 cup extra
- 1/3 cup virgin coconut oil to decorate
- 1/4 cup agave nectar cup or honey
- 1/4 cup coconut oil
1: Start the day before. In separate bowls, cover cashews(for filling) and dates with water and leave to soak overnight. Drain well before use. Line 20cm square baking dish with baking paper, leaving an overhang on all sides.
2: Place almonds into a food processor and process to chop. Add remaining crust ingredients and pulse until combined into a dough-like mixture. Spread mixture into baking dish and press down with the back of spoon.
3: Place all filling ingredients into a clean food processor and blend for several minutes until completely smooth. Spread mixture on top of crust.
4: Place all blueberry topping ingredients into clean food processor and pulse briefly to combine. Spread on top of cheesecake. Cover and refrigerate for at least 4 hour, or overnight. Remove from the tin, cut into squares and top with extra blueberries, to decorate. Makes 12
Supreme Healthy Chocolate Pudding by Bradie P.
- 2 large avocados, pitted and peeled
- ½ cup unsweetened cocoa powder
- 6 Tbsp. honey
- ¼ cup skim milk
- 1 tsp. vanilla extract
- 1 tsp. instant coffee or espresso powder
- Toasted coconut flakes, for garnish
- Orange zest, for garnish
- Flaky sea salt, for garnish
Active time: 5 minutes
Total time: 35 minutes
Using a food processor fitted with a metal blade, blend avocados, cocoa powder, honey, milk, vanilla, and instant coffee until completely smooth, then chill, covered, in the refrigerator at least 30 minutes and up to overnight.
Coconut ice by Tracy W.
- 1 packet shredded coconut
- Vanilla Red 8 protein powder
- Fresh as raspberry powder
- Stevia to taste
Put packet of shredded coconut in the food prossesor and blend until a runny consistency ( this takes ages! It may seem like it’s taking to long but keep going!) once blended split in half in one half add 1 -2 tablespoons of protein powder – pour into a tray. In the second half add 1 – 2 teaspoons of raspberry powder ( or any flavour you want) and a little stevia to taste. Pour on top of the vanilla half and leave both to set in the fridge. Once set cut up and serve as a sweet treat 🙂
Black forrest mousse by Lorraine W.
- 1 frozen banana
- 1/2 avocado ripe
- cup of mixed berries eg black berry raspberry & strawberry
- 1 tblsp cacao powder
Put all of the above into a blender with 1/2 cup water blitz until smooth put into serving dishes and serve
Mocha chia pudding by Christy M.
- 1/2cup coconut milk
- 2 tablespoons natural maple syrup or raw honey
- 1/2cup espresso (chilled)
- 1 tablespoon of your favourite nut butter (peanut,almond,cashew or my fave ABC)
- 1/4cup desiccated coconut (optional)
- 1 tablespoon cacao powder
Whiz these ingredients together in a blender, mix in half a cup of chia seeds. Pour into little jars or bowls and refrigerate 3 hours or overnight.
Top with a little 70% chocolate grated before serving
Mama’s Fruity Ice Cream by Kristy K.
- 2 Frozen Spotty Bananas (fresh bananas that have gone spotty but not brown all over, peeled, wrapped in cling film and frozen)
- Frozen Berries large hand full either from a packet or Ripe frozen berries from garden
- or other frozen fruit
- Yonanas Machine or blender.
Blend together makes Fruity Ice cream, children don’t know the difference!!
The riper the fruit the sweeter the Ice Cream
Any seeds, spices or frozen fruit can be used, pineapple and mango are great, let your imagination run wild.
NO SUGAR ADDED
Store in small jelly cups in the freezer for a delicious fruity treat that’s healthy.
Orange and Apricot Freeze by Edie M.
- 200 g Dried apricots
- 1 Ltr Greek yoghurt
- ½ cup Honey
- 2 tsp Oranges
- 2 Tbsp Orange juice
- 1 Tbsp Chopped pistachio nuts (optional)
- Place apricots in a bowl and cover with boiling water. Set aside for 10 minutes.
- Beat together yoghurt, honey, 2tsp grated orange (rind) and the orange juice.
- Drain apricot pieces and press to extract excess liquid. Stir apricots through the yoghurt mix.
- Cover tightly and freeze for 4 hours or until firm enough to serve. Try adding chopped pistachio nuts if you fancy
Chia and Blueberry Dessert by Betty H.
Put 1 cup Almond milk into bowl, add 1/4 cup Chia Seeds and stir well, add 1 Cup Blueberries and stir again then put into fridge to set.
This doesn’t take long to set and is a delicious dessert without all the added sugar.