Superfoods are fabulous for improving our health in the long run, and the way we look and feel every individual day. From brighter skin to a boost of energy and the ability to both fight off and prevent various diseases, they're important to incorporate into our diets. And now, into our desserts!
While a typical dessert is best known for its high-sugar content that sends our eyes rolling back to a heavenly place, incorporating superfoods can taste just as wonderful and prevent you from feeling guilty, too.
Try out these three recipes and see for yourself!
Makes 4 servings
Spiced Apple & Goji Berry Crisp Filling
Superfood: Goji Berries (“Goji berries added for a tart contrast [offer] the added benefits of vitamin A, fiber, zinc, calcium and protein,” says Arik Markus, executive brand chef at True Food Kitchen.)
- 8 Fuji apples (3 1/2 cups) peeled and diced
- 1/4 cup goji berries
- 3 1/2 tablespoons evaporated cane sugar
- 5 ounces fresh squeezed orange juice
- 1 ounce fresh squeezed lemon juice
- 1 1/3 tablespoons arrowroot starch
- 1/8 teaspoon allspice
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoon vanilla paste
Combine apples, goji berries, sugar, lemon juice and orange juice in a large mixing bowl and let stand for fifteen minutes. Blend in allspice, cardamom, cinnamon, vanilla paste and arrowroot starch. Fold ingredients together with a large spoon until thoroughly mixed. Top with chopped almonds or your favourite crumble mixture and bake for 20 minutes at 325 degrees until the top is brown and crispy.
2. Lemon-Coconut Truffles
Superfood: Coconut Oil (This raises levels of HDL, which is good cholesterol.)
Makes about 25 truffles
- 2 cups dried shredded coconut, plus 1/2 cup for coating
- 1 cup almond flour
- 1/4 cup coconut oil
- 5 tablespoons honey (or maple syrup)
- 1 lemon (zest and juice)
- 1 teaspoon pure vanilla extract
- pinch of sea salt
Add coconut to the bowl of a food processor. Blend just until the coconut is finely ground, about 30 seconds. Add the remaining ingredients and continue blending until it holds together like a dough (if you blend too long it will turn into a butter).
Use the palm of your hand to roll the dough into small truffle-sized balls, roughly a tablespoon each. Place 1/2 cup of coconut in a small bowl. Roll each truffle until coated. Place truffles in the refrigerator for at least half an hour to set before eating. These are best eaten cold, straight from the fridge.
3. Açaí and Pomegranate Granita
Superfood: Açaí (They're loaded with more antioxidants than any other commonly consumed berry.)
Makes 4 servings
- 1 (3.5-ounce) package frozen açaí puree, thawed
- 1 cup pomegranate juice
- 2 tablespoons raw agave nectar
- 8 tablespoons canned, unsweetened coconut milk (optional)
- pomegranate seeds, for garnish (optional)
- sliced kumquats, for garnish (optional)
In a medium bowl, blend the açaí puree, pomegranate juice and agave nectar. Pour the açaí mixture into an 81/2 by 41/2-inch loaf pan. Freeze until slushy, about 1 hour; stir with a fork. return the granita to the freezer and freeze until firm, stirring once or twice along the way, about 40 minutes more. (The granita can be made up to 1 week ahead; cover tightly with one layer of plastic wrap and store in the freezer.)
When you’re ready to serve, use a fork or a grapefruit spoon to scrape the surface of the granita, creating flakes. Spoon into bowls; do not pack. If desired, drizzle the granita with the coconut milk, and garnish with the pomegranate seeds and kumquat slices.
Do you have any additional superfood dessert recipes you love?
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