Beauty Detox Desserts3 min
When your sweet tooth comes calling have these recipes handy! These Beauty Detox desserts will indulge your sweet craving but with beautifying and energizing ingredients that are all plant-based and gluten-free and won’t set you back!
1. Raw Cacao Truffles
Yield: approx. 15
- 3/4 cup raw cacao powder
- 1 cups ground raw almonds
- 1/3 cups coconut nectar
- 1 1/4 Tbs. coconut oil
- 1.5 tsp. stevia
- 1/8 tsp. sea salt
Combine all ingredients. Roll up your sleeves, take a small amount of the mixture, and roll small balls between your palms- should be about ¾ size of a golf ball.
2. Blonde Beauty Truffles
Yield: About 12 truffles
- 2 cups unsweetened coconut flakes
- ⅔ cup ground raw almonds
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Process the coconut flakes in a food processor to make a powder. Add the ground almonds and pulse to combine. Next, add the maple syrup, coconut oil, vanilla extract and sea salt and process again to blend well. The coconut-almond mixture will be quite sticky and moist.
With clean hands, roll the coconut-almond mixture into balls the size of gum balls and arrange them on a plate. Try not to eat too much! Cover and refrigerate the truffles for at least 10 minutes before serving so that they harden and chill slightly.
3. Kimberly’s Brownies with Raw Cacao Glaze
Yield: About 15 brownies
- ¼ cup coconut oil, plus more for greasing
- ½ cup brown rice flour
- ¼ cup sorghum flour
- ½ cup tapioca starch
- ½ cup raw cacao powder
- 1 teaspoon baking powder
- ½ teaspoon Celtic or Himalayan sea salt
- ½ cup coconut nectar or maple syrup
- 2 teaspoons vanilla extract
- ½ tablespoon Ener-G Egg Replacer mixed with 2 tablespoons very hot water
- Glaze Ingredients
- ½ cup mashed Hass avocado
- ¼ cup coconut nectar
- ¼ cup raw cacao powder
- 3 tablespoons coconut oil
- 2 tablespoons filtered water
- 1 teaspoon vanilla extract
- 1 teaspoon stevia
- Pinch of sea salt
Preheat the oven to 325°F, and grease a 9 x 9-inch baking dish with coconut oil.
Mix together all the dry brownie ingredients in a large mixing bowl. Add the ¼ cup coconut oil, the coconut nectar, vanilla extract, and the Ener-G Egg Replacer and water mixture, and whisk until smooth and well combined.
Transfer the batter to the prepared baking dish and bake for 12 minutes.
While the brownies are baking, combine all the glaze ingredients in a small bowl and whisk until thoroughly combined. Really work out those avocado chunks!
Cover the glaze and allow it to set in the fridge while the brownies continue to bake.
Remember that you want your brownies to be moist. They do take a little bit of time to set, so keep that in mind instead of overbaking them. No brownie rocks here!
After baking, let the brownies cool at room temperature for at least 30 minutes, or stick them in the freezer to help them set. If the middle still feels too gooey after 30 minutes at room
temperature, just stick the brownies in the freezer for a few moments to harden them.
(Remember, there are no eggs or dairy or anything else in them that has to be fully cooked to be safe to eat).
Once the brownies are cool, spread the glaze on top. Cut the brownies into squares and enjoy!