Three Sugar-Free, No Bake Desserts
by Amina AlTai

The summer time is no time at all to be baking. When thermostats hit 100 degrees, the last thing on our mind is turning on the oven. In fact, we are all hitting up the beach, our friends’ pools and any other party where we can catch a breeze. But our moms always taught us that it’s bad manners to show up at a summer soiree sans gift. So here are three, no-sugar, no-bake desserts that are sure to get everyone sweating over how talented you are. (Of course, you could just make and enjoy these for yourself).

avocado tart

AVOCADO MANGO TART

What? Avocado for dessert, you’re probably thinking. Just trust me on this one. It adds a gorgeous green color and a creamy texture.

Crust
2 2/3 cups of pecans
3 cups of dates, pitted
1 tbs of vanilla
A dash of cinnamon
¼ cup of coconut shreds (unsweetened if you can)
1 tbs of coconut oil

For the filling:

1 large mango, cut into chunks
1 cup of pineapple cut into chunks
1-2 tbs of lime juice, depending on how tart you like things
2 avocados, peeled and cut
1 tbs of honey or agave nectar (optional)

Toppings

4 large strawberries, sliced
2 tbs of coconut shreds
1 tbs of pumpkin seeds

Directions:

Blend all the ingredients for the crust in a blender. Press into a pie dish and distribute evenly throughout. Place in the freezer for 10 minutes.

Blend all your ingredients for your filling. If you like it a bit more tart, add more limes. If you prefer dessert that is a bit on the sweeter side, add more honey or agave. Take the base out of the freezer and pour the filling on top. Sprinkle on the coconut and pumpkin seeds and decorate with the strawberries. Keep in the fridge until you’re ready to serve.

truffle balls

DECADENT CHOCOLATE TRUFFLES

These are super delicious and only have two ingredients!

Ingredients

3 cups of dates
3 tbs of raw cacao

Optional Toppings

Acai powder
Coconut shreds

Directions:

Add the dates and cacao to the blender and blend until smooth. Scoop out one tablespoon of the mixture and roll into a ball. You can sprinkle on a topping for color such as coconut shreds or acai powder. You can even use green tea matcha, but add some stevia to it first. Place the truffles in the fridge until you’re ready to serve. Warning! You wont be able to stop at just one!

cheesecake bars

FROZEN STRAWBERRY “CHEESE” CAKE BARS

Crust:

8 pitted dates
1 1/2 cups of pecans
3/4 cup of coconut flakes
A dash of salt
A tsp of vanilla

“Cream Cheese” Filling:
1 1/2 cups of cashews (soaked)
1 pot of unsweetened coconut yogurt
3 pitted dates
1 tsp of vanilla

Strawberry Layer:
1 1/2 cups of frozen strawberries
3/4 of frozen peaches
2 tsp of coconut sugar

Topping:
1 sliced kiwi

Directions:

Blend all ingredients for the crust and firmly press into a dish. Then, blend all the ingredients for the “cream cheese” and layer on top of the crust and place in the freezer until the top layer is firm.

Blend all the ingredients for the strawberry topping and then layer on top of the firmed up “cream cheese” layer. Place the dish in the freezer until about half an hour before you are ready to serve it. Cut it into two-inch squares and top with kiwi slices for fun a pop of color. Then just keep it in the fridge until you’re ready to wow your friends with your “cooking” skills!

 

headshotAmina AlTai is a health coach, personal trainer, and wellness marketing professional in NYC. Follow her on instagram at @busyhappyhealthy and read her blog at www.busyhappyhealthy.com