Four decadent, guilt-free desserts to satisfy every sweet tooth
Ahh, summer…we love it but it is definitely the most testing of seasons when it comes to unhealthy temptations. As it turns out though, healthy no longer means compromising on fun or flavour. Looking for a nutritious spin on your favourite decadent desserts? Kerry Locatelli of Nuzest takes us through four wholesome gluten and dairy-free treats sure to impress guests this summer.
Red Velvet Chia Seed Pudding
This red velvet chia seed pudding packs all the flavour of a red velvet cake without the guilt. Chia seeds are creamy, satisfying and loaded with protein, fibre and omega-3 fatty acids, so go on, indulge in this delicious dessert that won’t derail your diet.
Serves 2
Time: 15 minutes to prepare | 4+ hours to set
Ingredients
150ml coconut milk
100g frozen strawberries
250ml almond milk
1 serve Nuzest Smooth Vanilla Clean Lean Protein
1 tbsp cocoa
1 tbsp beetroot powder
1 tbsp maple syrup
6 tbsp chia seeds
Fresh strawberry slices
Chocolate shavings
Method
Blend all the ingredients (except the chia seeds) together. Add the chia seeds, mix well and allow to set in the fridge overnight or for at least four hours. Serve with fresh strawberries and chocolate shavings.
Wild Strawberry and Blackcurrant Panna Cotta
A healthy iteration of the much-loved Italian dessert, this dairy-free Pana Cotta ticks all the boxes: flavour-filled, delicious and nutritious. Dress it up for guests and top with fresh strawberries and a drizzle of honey for that extra wow-factor.
Serves 6
Time: 15 minutes to prepare | 4+ hours to set
Ingredients
350ml coconut milk
25ml oat milk
1 serve Nuzest Wild Strawberry Kids Good Stuff
10g blackcurrant powder
Pinch of salt
2 tsp xylitol
125ml boiled water
3 tsp gelatin
Strawberry and Blackcurrant Coulis
100g frozen strawberries
50g frozen blackcurrants
1 lemon, juiced
3 tbsp xylitol
Method
Whisk the gelatin into the boiled water until completely dissolved.
Blend the coconut milk, oat milk, salt, xylitol, blackcurrant powder and Wild Strawberry Kids Good Stuff.
Add the gelatin mixture to the blended mixture and mix well until combined (don’t be tempted to blend again, just mix with the whisk or a fork).
Pour the mixture into jelly moulds or a muffin tray. Place in the fridge- they need about four hours or overnight to set.
Blend the frozen strawberries, blackcurrants, lemon and xylitol and add to a pot. Bring to the boil and simmer until the liquid has reduced. Strain through a sieve and place in the fridge to set (this is optional, it can be left at room temperature for serving).
Peanut Butter and Jelly Brownie
Perfectly chewy and rich in chocolatey goodness, these brownies are so good they rival the calorie-laden original. Tip: best eaten warm. We challenge you to resist going back for seconds.
Serves 12
Time: 1 Hour to prepare | 2+ hours to set
Ingredients
Raspberry chia seed jam
200g frozen raspberries
2 tbsp xylitol (or sugar)
2 tbsp water
Rich chocolate brownie
1 serve Rich Chocolate Clean Lean Protein
1 cup almond flour
2 tbsp cocoa
1 tsp baking powder
½ tsp salt
¼ cup almond milk (or milk of choice)
1/3 cup melted butter (use melted coconut oil for a vegan version)
2 eggs (or flax egg for a vegan version)
1 tsp vanilla
Peanut butter fudge layer
150g peanut butter
75g coconut oil
2 tbsp maple syrup (or xylitol for keto)
Method
Combine the raspberries, xylitol and water in a pot and simmer. Stir and mash the raspberries until they reach desired consistency. Remove from the heat and add the chia seeds. Mix well and allow to cool. Allow for it to set in the fridge for an hour.
While the chia jam is setting, mix the Clean Lean Protein, almond flour, cocoa and baking powder in a bowl. Blend the almond milk, melted butter (remember just melted, not hot), eggs and vanilla and add to the dry ingredients. Mix well and add to a baking dish.
Then, bake at 170 C for 20-30 minutes (keep an eye on them and make sure they don’t burn). A ceramic baking dish takes a little longer than a metal baking dish. Allow it to cool completely in the pan.
Melt all the peanut butter fudge layer ingredients in a bowl over boiling water and mix well. Once the brownie is baked and cooled, add the peanut butter fudge layer and place in the fridge for 15 mins. Now add the raspberry chia seed jam layer and put it back in the fridge for the whole brownie to set (at least an hour). Remove and slice the brownie into squares and serve. Best kept in the fridge.
Chilli Chocolate Chia Seed Mousse
Lighter in calories but not in flavour, this chocolate mousse has the perfect balance of nutrients and flavour, plus a little kick for those who crave a touch of spice.
Serves 2
Time: 15 minutes to prepare | 4+ hours to set
Ingredients
Chocolate mousse
350ml coconut milk
1 serve Rich Chocolate Clean Lean Protein
2 tbsp cocoa
2 tbsp maple syrup
¼ tsp cinnamon
¼ tsp chilli
4 tbsp white chia seeds
Chocolate Layer
100g chocolate chips
2 tbsp coconut cream
Method
Blend the coconut milk, cocoa, maple syrup, cinnamon and chilli together. Stir in the chia seeds and place in the fridge overnight (or at least four hours) to set. Once set, blend the mixture until it's smooth and mousse-like.
Melt the chocolate chips and coconut cream together (over boiling water) and mix well. Add vanilla and maple syrup if you desire. Add more coconut cream if the mixture is too thick.
Layer the mousse and chocolate in serving dishes or glasses and serve.
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