Let's face it, quarantine has us all snacking a little more than usual, and if you're anything like us then you probably find yourself craving something sweet.
Before reaching for that box of cookies hidden in the back of your pantry, consider recreating one of these healthier dessert options provided by local experts. Owners of The Peach Truck, Stephen and Jessica Rose along with chef/founder of Pinewood Kitchen & Mercantile, Mee McCormick are sharing a few of their favorite healthy dessert recipes that are sure to satisfy any sweet tooth without the added guilt.
The Georgia Acai Bowl
Courtesy of The Peach Truck
Eliesa Johnson
Ingredients:
- 1 peach, pitted and sliced (1 ¼ cups)
- 2 (4-ounce) packets frozen unsweetened açai puree
- 1 tbsp. honey
- ¾ cup sliced banana
- ¾ cup sliced strawberries
- 1 tbsp. chia seeds
- 1 tbsp. unsweetened coconut flakes
- 1 tsp. bee pollen
Set aside ¼ cup peach slices. Place the remaining peach slices in a food processor. Break up açai slightly and place in the food processor with the peach slices. Add the honey, ½ cup of the banana, and ½ cup of the strawberries. Blend until smooth and thick.
Spoon into a bowl and arrange the reserved ¼ cup peach slices, remaining ¼ cup banana slices, remaining ¼ cup strawberry slices, the chia seeds, and the coconut flakes on top. Sprinkle with the bee pollen and serve.
Baked Oatmeal
Courtesy of The Peach Truck
Eliesa Johnson
Ingredients:
- 3 eggs
- 3 ½ cups milk
- 1 cup honey, plus additional for topping
- 1 tsp. vanilla extract
- 1 tsp. kosher salt
- ½ tsp. baking powder
- 8 cups old fashioned oats
- ½ cup chia seeds
- ½ cup hemp seeds
- 3 cups mixed fresh blueberries, blackberries, and raspberries, plus ½ cup additional for topping
- 1 ½ cups diced peaches
Preheat oven to 375◦F. Lightly grease a 13 x 9-inch baking pan
Whisk together the eggs, milk, honey, vanilla, salt, and baking powder in a large bowl. Stir in the oats, chia seeds, hemp seeds, 3 cups of the berries, and the peaches. Pour into the prepared baking pan. Top with the remaining ½ cup berries. Bake 50 minutes, or until edges are golden brown and the center is set.
Serve warm or at room temperature.
Peach Green Energy Smoothie
Courtesy of The Peach Truck
Eliesa Johnson
Ingredients:
- 1 ½ cups frozen sliced peaches
- 2 pitted dates, chopped
- 1 cup unsweetened almond milk
- ½ cup plain yogurt
- 1 tsp. flaxseeds
- ½ ripe banana, sliced (about ½ cup)
- ½ tsp. finely chopped peeled fresh ginger
- 1 tbsp. honey
- Pinch of kosher salt
Combine the peaches, dates, almond milk, yogurt, flaxseeds, banana, ginger, honey, and salt in a blender and process until smooth.
Healthier Pecan Coconut Carbo Chip Pie
Courtesy of Pinewood Kitchen & Mercantile
Pinewood Kitchen & Mercantile
Ingredients:
For the filling
- 4 large eggs
- 1 cup finely ground coconut sugar
- 1 cup coconut nectar
- ½ cup coconut oil, melted
- 1 tbsp. coconut milk
- 2 cups chopped pecans
- 1 cup carob chips or dairy-free chocolate chips
For the pie crust
- 3 cups blanched almond meal flour or cashew meal flour
- ¼ tsp. sea salt
- ½ cup finely group coconut sugar (optional)
- 1 tsp. cinnamon
- 1 egg
- 3 tbsp. coconut oil
Pie crust
In a food processor, combine the almond meal or cashew meal flour, sea salt, coconut sugar and cinnamon, and pulse briefly. Add coconut oil and egg, pulsing until the mixture forms a ball.
Press the dough into a 9-inch pie pan or into four mini pie tins. Do not prebake the crust. Preheat oven to 350 degrees Fahrenheit.
Pie filling
In a food processor or blender, combine the eggs, coconut sugar, coconut nectar, melted coconut oil, and coconut milk and blend until completely uniform. Remove the blade and add the pecan and chips, folding them in by hand.
Pour the filling into the piecrust and bake for 45-50 minutes until the middle is firm. If making mini pies, check after 30 minutes to avoid drying them out.
Chocolate Avocado Mousse
Courtesy of Pinewood Kitchen & Mercantile
Pinewood Kitchen & Mercantile
Ingredients:
- 4 ripe avocados
- 1/3 cup local honey or coconut nectar
- 1 ripe banana (optional)
- ½ cup raw cacao powder
- 2 tbsp. organic coconut milk
- 1 tsp. pure vanilla extract
- Pinch of sea salt
In a food processor, blend the avocado until smooth. Add the remaining ingredients, blending until the mixture is uniform. Pour into a dish and chill for two hours in the fridge or 30 minutes in the freezer
Vegan Banana Cream Chia Seed Pudding
Courtesy of Pinewood Kitchen & Mercantile
Pinewood Kitchen & Mercantile
Ingredients:
Pudding Base
- 3 tbsp. of chia seeds
- 1 cup of dairy-free milk
- 1 large banana (ripe but firm), peeled and halved
Topping
- ½ tbsp. of coconut oil
- 1 banana, peeled and sliced into rounds
In a jar, mix together the chia seeds and milk. Cover and refrigerate for at least two hours or overnight.
Mash the banana and stir into the chia seed pudding. Stir in more milk if a thinner consistency is desired. Heat the oil in a cast-iron pan over medium-high heat. Add banana slices and cook for about one minute before flipping with a form (they will release from the pan when they are done).
Add the warm bananas to the top of the chia pudding and enjoy.