Snickers, Bounty, Raffaelo… are you drooling? Would you like to grab one of these desserts and enjoy the flavors they abound? Imagine being able to do that without any remorse or “punishment” later on some cardio machine? It’s possible!
Here’s how to make these three desserts in a healthy version!
Ingredients:
For the foundation:
- 80 g of almonds
- 80 g of dates
- a little Himalayan salt
- 2 tablespoons of peanut butter (smooth)
- 1 tablespoon of powdered maca (optional)
- 40 g of roasted and salted peanuts
For the filling:
- 80 grams of dates
- 1 teaspoon of vanilla extract
- 3 tablespoons of water
Dressing:
- 80 g of dark chocolate (min. 75% cocoa)
- 1 teaspoon of coconut oil
Preparation:
Put the dates in warm water for about 10 minutes, then peel off the skin and remove the seeds. Mix almonds, dates, salt, peanut butter and matzah in a blender. When you get a uniform mixture, it should be firm and compact. Add salted, roasted peanuts to the mixture and gently mix them into the mixture. Put the mixture in a baking pan (on baking paper) and spread it to be of equal thickness.
Mix dates and vanilla extract in a blender. Add a tablespoon of water until the mixture becomes creamy. Gently transfer the mixture to the base and spread it over the entire surface with a knife.
Melt the dark chocolate and coconut oil over low heat. When the mixture is soft, pour it over the mixture and spread it over the entire surface with a paring knife. Put the dough with the mixture in the refrigerator for at least 2 hours. Cut into slices of the desired size and enjoy!
Hello Bounty
Ingredients:
- 500 g of dark chocolate (min. 75% cocoa)
- 250 g of coconut flour
- 150 ml oat or almond milk
- Sweetener as desired (stevia)
Preparation:
Pour the coconut and sweetener into the bowl and mix with a spoon. Slowly add milk and mix. The mixture should be firm and creamy. Let it stand for about 15 minutes to soften the coconut.
With wet hands, make oblong scones from the mixture of coconut and milk. Arrange them on baking paper and put them in the fridge for 20 minutes to harden and prevent them from crumbling.
In the meantime, melt the chocolate over heat so that you get a thick mixture: first melt half of the chocolate, then put the other half into the warm solution and let it melt without a heat source, so that the mixture is thick.
Take the coconut scones out of the refrigerator and gently, one by one, dip them into the melted chocolate, using two spoons. Turn the scones in the chocolate so that they are dipped on all sides. Remove from the chocolate, let the excess drip off, then return the bounty to the baking paper. Put everything back in the fridge to harden the chocolate.
Zdravi raffaello
Ingredients:
- 200 g of lean cheese
- 200 g of coconut flour
- 1 scoop of whey protein , vanilla flavor
- stevia (optional)
- almonds
Preparation:
Put the almonds in warm water and let them boil for a minute, to easily remove the bitter skin. Mix a scoop of whey protein (vanilla flavor) into the cottage cheese, then slowly add the coconut flour, stirring constantly, until you get a firm and stiff mixture that is easy to shape with your hands.
Separate the mixture piece by piece with a spoon, insert one peeled almond in the center of the mixture, and form balls in the palms of your hands. We recommend that the balls be of medium size (like the classic Raffaelo balls) for easier consumption. Place the balls in the refrigerator for at least 60 minutes to harden!
