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Just because you’re looking to commit to a healthy eating routine in 2022 doesn’t mean you have to give up dessert. In fact, if you do, you’ll probably feel deprived and set yourself up for nutritious noshing failure.
Below, three delectable yet lightened-up desserts to consider for the new year.
Raw Vegan Peach Blueberry Crumble by Serena Poon, CN, CHC, CHN
“This recipe was an especially fun one to create because it was for a new client who wanted a list of recipes for healthy but decadent desserts! One of the most important elements of her request was that the recipe be simple and not intimidating, yet delicious,” says Serena Poon, CN, CHC, CHN, holistic nutritionist and chef, SerenaLoves.com. “I wanted to make sure the desert felt fresh and vibrant, which is why I decided to keep it more ‘raw’ and I definitely wanted to keep it vegan and gluten-free to accommodate those dietary preferences. Lastly, the no-bake aspect of the recipe allows more room for error (you can’t burn it!) and plenty of flexibility if you want to prepare it ahead of time.”
This vegan peach blueberry recipe from Serena Poon of SerenaLoves.com uses fruit, coconut sugar and nuts. (Serena Poon and SerenaLoves.com)
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Raw Vegan Peach Blueberry Crumble
Description
Makes 6-8 servings
Prep time: 5 minutes
Cook time: 40 minutes
Ingredients
For filling:
- 1½ cups Medjool dates, pitted
- 15 oz. frozen wild blueberries, thawed for blending
- 15 oz. frozen wild blueberries, thawed for filling
- 3 fresh peaches, diced, pitted and skins removed
For the streusel topping:
- ½ cup almond flour, finely ground
- ¼ cup oat flour, finely ground
- ¼ cup raw almonds, soaked & skins removed
- ¾ cup raw hazelnuts, soaked & skins removed
- ½ cup vegan butter or coconut oil
- ½ cup coconut sugar
- 3 tablespoons raw hemp seeds
- 1 tablespoon ground cinnamon
- 3 tablespoons mesquite powder
- 1 teaspoon lucuma powder
- 1 teaspoon vanilla bean powder
- ¼ teaspoon pink Himalayan salt
Instructions
1) Using a food processor or blender, combine 15 ounces of the wild blueberries, peaches and dates and process until smooth.
2) Fold in the other 15 ounces of wild blueberries and stir to mix.
3) Pour the filling into a 9” pan or into small single-serving ramekins/dishes, leaving space before the brim for the crumble. Place in the refrigerator to set for 20 minutes.
4) Using a clean food processing bowl, combine all the ingredients for the streusel and pulse slowly until the nuts are finely chopped and the mixture is crumbly.
5) Remove the blueberry dishes from the refrigerator, generously top each with the crumble and return to the refrigerator to set for another 10-20 minutes before serving.
6) Freeze any extra remaining crumble for another use.
Notes
**Serve with freshly whipped coconut cream and a dash of cinnamon.
**Crumble can also be used as a crust for a pie or pudding (like Chocolate Avocado).
