Just in time for Valentine’s Day! (aww. aww.)
I am by no means a baker or big on making desserts. It’s too much of a science for me. I’ll forget things in the oven. I’ll add too much or too little when measuring out ingredients. I’ll forget something crucial at the store. The list goes on and on and usually disaster ensues.
I personally think I prefer cooking meals over most desserts because it’s so much easier to fix mistakes and taste as you go. (Not that I haven’t indulged in a finger or spoonful of batter in the past… or present.) I would also rather drink my desserts rather than eat them, but in celebration of Valentine’s day -and the fact the boy is a fan of chocolate- I figured I would do some research into healthier dessert options.
These are ten dessert recipes that require no baking and I hope to try and attempt… eventually. (Aside from the truffle recipes. Those I just included because they’d make a good homemade VDay gift.)
1. No Bake Apple Crisp || Recipe and Picture via Food.com
Serving Size: 2|| Calories: 180
-2 Apples (cored, diced)
-2 Tbsp Honey or Agave Nectar
-4 Tbsp Water
-1tsp Unsweetened Cocoa Powder
-1/2 Cup Granola Clusters
1. Steam apples in a covered skillet with water over medium heat until soft. (5-10mins)
2. Sprinkle with cinnamon. Cook for a few more minutes.
3. Drizzle apples with honey. Cook for a few more minutes.
4. Remove from heat and top with granola.
*original recipe makes one. ingredients adjusted.*
2. Black Forrest Banana Split || Recipe and Picture via Fitness Magazine
Serving Size: 2 || Calories: 185
-2 Cups Non-fat Ricotta Cheese
-2 Bananas (or just use one to save more calories)
-16 Walnut Halves
-1tsp Unsweetened Cocoa Powder
-2 tsp Cherry Concentrate
1. Spoon ricotta into a dessert dish and place a banana half on each side of the cheese.
2. Put the walnut halves on top and dust with the cocoa powder.
3. Drizzle the cherry concentrate on top.
*For more nutrition information visit original recipe*
3. Spiced Red Wine Poached Pears || Recipe and Picture via Fitness Magazine
Serving Size: 2 || Calories: 185
-1.5 Cup Dry Red Wine
-4 Tbsp Sugar
-1 Orange (juiced)
-Small amount of Orange Zest
-1 stick of cinnamon
-1 clove (1/8 tsp ground)
1. Peel pears, leaving stems intact. Slice 1/2 inch off the base of pears to create a flat bottom.
2. In a small saucepan, combine wine, sugar, orange juice, zest, cinnamon stick, and cloves. Bring to a boil, reduce heat, and simmer for 3-5 minutes.
2. Gently place pears in liquid, cover, and simmer, turning every 5 minutes, until pears are cooked but still firm, 20 to 25 minutes. Remove from saucepan and set aside.
3. Turn the heat up to medium-high and cook the liquid until it is thickened and slightly syrupy, about 15 minutes. Pour sauce over pears and chill at least 3 hours before serving.
*Original recipe makes four, ingredients have been slightly adjusted*
4. Raw Mini Chocolate Cream Cakes || Recipe and Picture via One Green Planet
Serving Size: 6 mini cakes || Calories: 175
-1/2 cup ground pecans (can substitute any nut)
-2-3 Tbsp maple syrup
-1/4 cup cocao powder
-pinch sea salt
-1/2 teaspoon vanilla
-1 cups cashew, pieces
-1/4 cup coconut oil, liquid
-1/4 cup maple syrup
-1/4 cup water
-2 teaspoons vanilla
-2/4 cup cocoa powder
1. Place all crust ingredients into a food processor or blender and pulse until combined.
2. Grab mixed crust ingredients and scoop into large muffin tin or minicake tins. Press down to mold into a crust. Set aside.
3. Rinse out blender well.
4. Soak cashews for about 10- 15 minutes (optional) then rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend until creamy.
5. Add in your cacao powder and coconut oil. Blend till creamy. (You may have to scrape down the sides a few times. Keep blending till it is nice and smooth.)
6. Scoop your filling into your mini pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.
*Original recipe makes twelve, ingredients have been slightly adjusted.*
5. Protein Ice Cream || Recipe and Picture via Fit Foodie Finds
Serving Size: 2 || Calories: 175
-2 Medium Sized Bananas (peeled, chopped, and frozen)
-2 Scoops Flavored Protein Powder (Chose the flavor you want your “ice cream” to be)
-2 Tbsp Almond Milk
-Fruit and Dark Chocolate Shavings are optional toppings (not included in calorie count)
1. Combine all ingredients in a food processor until they reach a smooth, creamy consistency.
2. Freeze for thirty minutes if not solid enough.
3. Top with fruit and dark chocolate shavings.
*Original recipe makes one, ingredients have been slightly adjusted.*
5-Minute Microwave Truffles || Recipe and Picture via Chocolate Covered Katie
Serving Size: 12 || Calories:38
-3 oz. Semi-Sweet Chocolate Chips
-3 Tbsp Milk of Choice (milk comparisons can be found here)
-Pinch of Salt (optional)
-A few drops of peppermint extract (optional)
1.In microwave combine chocolate, milk, and optional salt in a microwave-safe dish, and heat 50 seconds.
2. Stir, then heat until melted, in 10-second intervals (chocolate burns quickly), stirring after each.
3. Add the extract if desired.
4. Freeze at least 40 minutes, or until chocolate is hard enough to scoop out into truffle shapes with a mini cookie scoop. (Alternatively, you can freeze in candy molds.)
*For stovetop instruction visit original recipe*
Chocolate Truffle Energy Bites || Recipe and Picture via Sally’s Baking Addiction
Serving Size: ~16-18
-14 Whole Pitted Dates
-2 tsp Vanilla Extract
-1/4 Cup Unsweetened Cocoa Powder
-1/2 Cup Dry-Roasted, Salted Peanuts
-1/2 Cup Sunflower Seeds
-optional for rolling: cocoa powder, shredded coconut, crushed nuts, mini chocolate chips
1. Make sure your dates are soft. You may soak them in warm water (and drain them) for 15 minutes before putting into the food processor or blender, or chop them for easier blending.
2. Combine ingredients in the order listed and blend for 4-5 minutes or until a thick oily “dough” ball is formed. (you may need to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients to the bottom)
3. Scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.
4. Store the truffles at room temperature or in the refrigerator for up to 7 days.
*For rolling instruction visit original recipe*
I will not be healthy this Valentine’s Day as the boy and I are doing the prix fixe at Triniti. I haven’t been there yet, but I’m so excited to try it out. Pictures and stories of that coming soon!
Hugs and Kisses, y’all! ❤